Plant source fruit and vegetable fresh-keeping agent and its preparation method

Abstract

The invention discloses a vegetable source fruit-vegetable fresh-keeping agent, which is prepared from 4-6% of cinnamon essence, 1-2% of chitosan, 1-2% of CaCl2, 10-12% of emulsifier, 12-16% of solvent, and water in balancing amount, and the total amount of the raw material is 100%. The fresh-keeping agent has good fresh-keeping effect and is applied by mixing with water and coating film. The agent has good inhibiting effect on pathogenic bacteria which easily appears during the storage process of the picked fruits and vegetables, and also has a certain inhibiting effect on rottenness of the picked fruits and vegetables. The vegetable source fruit-vegetable fresh-keeping agent has the advantages of simple processing technology and low cost, follows the developing direction of the current fresh-keeping agent, and has good development and application potentials.

Description

technical field

[0001] The invention relates to a fresh-keeping agent, in particular to a plant-source fruit and vegetable fresh-keeping agent and a preparation method thereof. Background technique

[0002] Fresh-keeping of fruits and vegetables is an important problem faced in the process of post-harvest storage of fruits and vegetables. The current fresh-keeping technology of fruits and vegetables mainly uses chemically synthesized preservatives. However, when using chemical preservatives, it is easy to cause secondary pollution to fruits and vegetables, and the fresh-keeping effect cannot meet the actual requirements. It has been proved by the applicant's research that the natural plant extracts contained in the natural plant extracts have a high inhibitory effect on the germs that are prone to appear during the post-harvest storage of fruits and vegetables, have no negative effects, and have a good antiseptic and fresh-keeping effect. , Economic resources of plant-sourc...

Examples

Embodiment 1

[0021] RZJ microemulsion is prepared according to the following formula:

[0022] Cinnamon essential oil 5%, chitosan 1%, CaCl 2 1%, emulsifier 11%, solvent 15%, water balance; Solvent selects the mixed solvent of ethyl acetate and dehydrated alcohol (wherein ethyl acetate and dehydrated alcohol respectively account for 50%), emulsifier selects Tween-20 and Mixture of NP-15 (Tween-20 and NP-15 account for 50% each).

[0023] Its preparation method is as follows:

[0024] (1) Weigh cinnamon essential oil, chitosan, CaCl 2 , emulsifier and solvent, first add cinnamon essential oil to the mixed solvent of ethyl acetate and absolute ethanol, stir until uniform, then add chitosan and CaCl 2 respectively added to the solution and stirred until uniform to obtain the microemulsion oil phase;

[0025] (2) Weigh the emulsifier according to the formula, choose the mixture of Tween-20 and NP-15 as the emulsifier, add it to a certain amount of water, stir until uniform, and obtain the...

Embodiment 2

[0028] Choose cinnamon essential oil 6%, chitosan 1.5%, CaCl 2 1.5%, emulsifier 12%, solvent 16%, water surplus, the preparation method is the same as embodiment 1, all can be mixed with RZJ microemulsion.

Embodiment 3

[0030] Choose cinnamon essential oil 4%, chitosan 2%, CaCl 2 1%, emulsifier 10%, solvent 14%, water balance, the preparation method is the same as embodiment 1, all can be mixed with RZJ microemulsion.

[0031] The RZJ microemulsions prepared by the above-mentioned Examples 1 to 3, according to the inhibitory activity test of fruit pathogenic bacteria, the impact on fruit sensory indicators, the impact on physiological and biochemical indicators, and the impact on superoxide dismutase (SOD) activity in the storage process show that , there was no significant difference in the effect.

[0032] 2. Research on the preservation effect of RZJ microemulsion

[0033] 2.1 Inhibitory activity of RZJ microemulsion against several fruit pathogenic bacteria

[0034] Several rot-causing fungi (Rhizopus nigricans ehrenberg, Monilinia laxa, Botrytis cinerea, Penicilliumitalicum, Xanthomonas campestris, Colletotrichum gloeosporioides and Marssonina mali) common in storage period of fruits ...

technical field

[0001] The invention relates to a fresh-keeping agent, in particular to a plant-source fruit and vegetable fresh-keeping agent and a preparation method thereof. Background technique

[0002] Fresh-keeping of fruits and vegetables is an important problem faced in the process of post-harvest storage of fruits and vegetables. The current fresh-keeping technology of fruits and vegetables mainly uses chemically synthesized preservatives. However, when using chemical preservatives, it is easy to cause secondary pollution to fruits and vegetables, and the fresh-keeping effect cannot meet the actual requirements. It has been proved by the applicant's research that the natural plant extracts contained in the natural plant extracts have a high inhibitory effect on the germs that are prone to appear during the post-harvest storage of fruits and vegetables, have no negative effects, and have a good antiseptic and fresh-keeping effect. , Economic resources of plant-sourc...

Examples

Embodiment 1

[0021] RZJ microemulsion is prepared according to the following formula:

[0022] Cinnamon essential oil 5%, chitosan 1%, CaCl 2 1%, emulsifier 11%, solvent 15%, water balance; Solvent selects the mixed solvent of ethyl acetate and dehydrated alcohol (wherein ethyl acetate and dehydrated alcohol respectively account for 50%), emulsifier selects Tween-20 and Mixture of NP-15 (Tween-20 and NP-15 account for 50% each).

[0023] Its preparation method is as follows:

[0024] (1) Weigh cinnamon essential oil, chitosan, CaCl 2 , emulsifier and solvent, first add cinnamon essential oil to the mixed solvent of ethyl acetate and absolute ethanol, stir until uniform, then add chitosan and CaCl 2 respectively added to the solution and stirred until uniform to obtain the microemulsion oil phase;

[0025] (2) Weigh the emulsifier according to the formula, choose the mixture of Tween-20 and NP-15 as the emulsifier, add it to a certain amount of water, stir until uniform, and obtain the...

Embodiment 2

[0028] Choose cinnamon essential oil 6%, chitosan 1.5%, CaCl 2 1.5%, emulsifier 12%, solvent 16%, water surplus, the preparation method is the same as embodiment 1, all can be mixed with RZJ microemulsion.

Embodiment 3

[0030] Choose cinnamon essential oil 4%, chitosan 2%, CaCl 2 1%, emulsifier 10%, solvent 14%, water balance, the preparation method is the same as embodiment 1, all can be mixed with RZJ microemulsion.

[0031] The RZJ microemulsions prepared by the above-mentioned Examples 1 to 3, according to the inhibitory activity test of fruit pathogenic bacteria, the impact on fruit sensory indicators, the impact on physiological and biochemical indicators, and the impact on superoxide dismutase (SOD) activity in the storage process show that , there was no significant difference in the effect.

[0032] 2. Research on the preservation effect of RZJ microemulsion

[0033] 2.1 Inhibitory activity of RZJ microemulsion against several fruit pathogenic bacteria

[0034] Several rot-causing fungi (Rhizopus nigricans ehrenberg, Monilinia laxa, Botrytis cinerea, Penicilliumitalicum, Xanthomonas campestris, Colletotrichum gloeosporioides and Marssonina mali) common in storage period of fruits ...

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