Kiwi fruit preservation and anti-rotting fresh-keeping agent and fresh-keeping method thereof

Abstract

The invention discloses a kiwi fruit preservation and anti-rotting fresh-keeping agent and a fresh-keeping method thereof. The fresh-keeping agent comprises the following components in parts by weight: 20-30 parts of okra polysaccharide, 30-40 parts of gulcomannan, 5-15 parts of a rape pollen extract, 10-20 parts of a polyphenolic substance and 5-10 parts of an additive. The fresh-keeping agent disclosed by the invention is capable of effectively prolonging the fresh keeping time of kiwi fruits and is good in fresh keeping effect.

Description

technical field

[0001] The invention belongs to the technical field of fruit storage and preservation, and in particular relates to an antiseptic and preservation agent for kiwifruit storage and a preservation method thereof. Background technique

[0002] Kiwifruit is a deciduous perennial vine fruit tree belonging to the Actinidia genus of Actinidiaceae. It is a semi-shady plant with strong adaptability and avoids strong sunlight. It is native to the Yangtze River Basin in my country and mostly grows below 2000m above sea level. Rattan pear, Maoli peach. At present, 66 species of kiwifruit trees have been found in the world, among which there are 62 species of kiwifruit trees in my country. It can be seen that my country has very rich kiwifruit germplasm resources. The history of kiwi cultivation originated in Shaanxi 1200 years ago. According to relevant information, there are already records about kiwifruit in Erya and The Book of Songs two or three thousand years ago; t...

Examples

Embodiment 1

[0031] A kiwi fruit storage antiseptic and preservative, comprising the following components in parts by weight:

[0032] 30 parts of okra polysaccharide, 40 parts of glucomannan, 15 parts of rapeseed pollen extract, 20 parts of epicatechin, and 10 parts of ascorbic acid.

[0033] The preparation process of rapeseed pollen extract is:

[0034] (1) Add rapeseed pollen to the mixed enzyme solution, enzymolyze it at 60°C and pH 6 for 12 hours, then sonicate it for 30 minutes at 600W, filter, and collect the solid phase product; the mixed enzyme includes Pectinase and cellulase in a weight ratio of 2:3;

[0035] (2) Add the solid-phase product into 95% ethanol with a volume 30 times its weight in a water bath at 60° C., and extract for 3 hours.

[0036] The preparation method of above-mentioned kiwi fruit storage antiseptic preservative, comprises the following steps:

[0037] (1) mixing epicatechin with rapeseed pollen extract and additives;

[0038] (2) Mix the okra polysacc...

Embodiment 2

[0040] A kiwi fruit storage antiseptic and preservative, comprising the following components in parts by weight:

[0041] 20 parts of okra polysaccharide, 30 parts of glucomannan, 5 parts of rapeseed pollen extract, 10 parts of tannic acid, and 5 parts of vitamin E.

[0042]The preparation process of rapeseed pollen extract is:

[0043] (1) Add rapeseed pollen to the mixed enzyme solution, enzymolyze it at 40°C and pH 4 for 10 hours, then sonicate it for 10 minutes at 400W, filter, and collect the solid-phase product; wherein, the mixed enzyme includes Pectinase and cellulase in a weight ratio of 1:1;

[0044] (2) Add the solid-phase product into 70% ethanol with a volume 20 times its weight in a water bath at 50°C, and extract for 2 hours.

[0045] The preparation method of above-mentioned kiwi fruit storage antiseptic preservative, comprises the following steps:

[0046] (1) mixing tannic acid with rapeseed pollen extract and additive;

[0047] (2) Mix the okra polysacch...

Embodiment 3

[0049] A kiwi fruit storage antiseptic and preservative, comprising the following components in parts by weight:

[0050] 25 parts of okra polysaccharide, 30 parts of glucomannan, 6 parts of rape pollen extract, 15 parts of epigallocatechin gallate, and 6 parts of vitamin E.

[0051] The preparation process of rapeseed pollen extract is:

[0052] (1) Add rapeseed pollen to the mixed enzyme solution, enzymolyze it at 40°C and pH 4 for 10 hours, then sonicate it at 400W for 10 minutes, filter, and collect the solid phase product; the mixed enzyme includes Pectinase and cellulase in a weight ratio of 1:1.5;

[0053] (2) Add the solid-phase product into 80% ethanol with a volume 30 times its weight in a water bath at 65°C, and extract for 2 hours.

[0054] The preparation method of above-mentioned kiwi fruit storage antiseptic preservative, comprises the following steps:

[0055] (1) mixing epigallocatechin gallate with rapeseed pollen extract and additives;

[0056] (2) Mix t...

technical field

[0001] The invention belongs to the technical field of fruit storage and preservation, and in particular relates to an antiseptic and preservation agent for kiwifruit storage and a preservation method thereof. Background technique

[0002] Kiwifruit is a deciduous perennial vine fruit tree belonging to the Actinidia genus of Actinidiaceae. It is a semi-shady plant with strong adaptability and avoids strong sunlight. It is native to the Yangtze River Basin in my country and mostly grows below 2000m above sea level. Rattan pear, Maoli peach. At present, 66 species of kiwifruit trees have been found in the world, among which there are 62 species of kiwifruit trees in my country. It can be seen that my country has very rich kiwifruit germplasm resources. The history of kiwi cultivation originated in Shaanxi 1200 years ago. According to relevant information, there are already records about kiwifruit in Erya and The Book of Songs two or three thousand years ago; t...

Examples

Embodiment 1

[0031] A kiwi fruit storage antiseptic and preservative, comprising the following components in parts by weight:

[0032] 30 parts of okra polysaccharide, 40 parts of glucomannan, 15 parts of rapeseed pollen extract, 20 parts of epicatechin, and 10 parts of ascorbic acid.

[0033] The preparation process of rapeseed pollen extract is:

[0034] (1) Add rapeseed pollen to the mixed enzyme solution, enzymolyze it at 60°C and pH 6 for 12 hours, then sonicate it for 30 minutes at 600W, filter, and collect the solid phase product; the mixed enzyme includes Pectinase and cellulase in a weight ratio of 2:3;

[0035] (2) Add the solid-phase product into 95% ethanol with a volume 30 times its weight in a water bath at 60° C., and extract for 3 hours.

[0036] The preparation method of above-mentioned kiwi fruit storage antiseptic preservative, comprises the following steps:

[0037] (1) mixing epicatechin with rapeseed pollen extract and additives;

[0038] (2) Mix the okra polysacc...

Embodiment 2

[0040] A kiwi fruit storage antiseptic and preservative, comprising the following components in parts by weight:

[0041] 20 parts of okra polysaccharide, 30 parts of glucomannan, 5 parts of rapeseed pollen extract, 10 parts of tannic acid, and 5 parts of vitamin E.

[0042]The preparation process of rapeseed pollen extract is:

[0043] (1) Add rapeseed pollen to the mixed enzyme solution, enzymolyze it at 40°C and pH 4 for 10 hours, then sonicate it for 10 minutes at 400W, filter, and collect the solid-phase product; wherein, the mixed enzyme includes Pectinase and cellulase in a weight ratio of 1:1;

[0044] (2) Add the solid-phase product into 70% ethanol with a volume 20 times its weight in a water bath at 50°C, and extract for 2 hours.

[0045] The preparation method of above-mentioned kiwi fruit storage antiseptic preservative, comprises the following steps:

[0046] (1) mixing tannic acid with rapeseed pollen extract and additive;

[0047] (2) Mix the okra polysacch...

Embodiment 3

[0049] A kiwi fruit storage antiseptic and preservative, comprising the following components in parts by weight:

[0050] 25 parts of okra polysaccharide, 30 parts of glucomannan, 6 parts of rape pollen extract, 15 parts of epigallocatechin gallate, and 6 parts of vitamin E.

[0051] The preparation process of rapeseed pollen extract is:

[0052] (1) Add rapeseed pollen to the mixed enzyme solution, enzymolyze it at 40°C and pH 4 for 10 hours, then sonicate it at 400W for 10 minutes, filter, and collect the solid phase product; the mixed enzyme includes Pectinase and cellulase in a weight ratio of 1:1.5;

[0053] (2) Add the solid-phase product into 80% ethanol with a volume 30 times its weight in a water bath at 65°C, and extract for 2 hours.

[0054] The preparation method of above-mentioned kiwi fruit storage antiseptic preservative, comprises the following steps:

[0055] (1) mixing epigallocatechin gallate with rapeseed pollen extract and additives;

[0056] (2) Mix t...

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