A slow-release antibacterial gel material and its application in food preservation

Abstract

The application discloses a slow-release antibacterial gel material and application thereof in food preservation, and belongs to the technical field of food preservation. The slow-release antibacterial gel material is prepared from the following raw materials in percentage by weight: 1-octene-3-ol 0.1-1%, cedrol 0.1-1%, agar 0.5-1.5%, gelrite 0.5-1.5%, glycerol 0.8-1.2%, and Tween 80 0.05-0.15%, and the balance is water. The slow-release antibacterial gel material is prepared by compounding 1-octene-3-ol and cedrol as active ingredients, and has a broad-spectrum bactericidal effect; the agar and the gelrite are used to embed the active ingredients, so that the long-acting effect of the active ingredients is realized. The slow-release antibacterial gel material has a wide application prospect in the field of food preservation.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food preservation technology, and particularly relates to a slow-release antibacterial gel material and application thereof in food preservation. BACKGROUND

[0002] Food is easily infected by microorganisms, leading to spoilage. Especially fresh and live food, for example, postharvest fruits and vegetables, are easily infected by various pathogenic bacteria due to natural cracks, insect wounds and mechanical injuries, which not only causes environmental pollution and reduces the shelf life of fruits and vegetables, but also is not conducive to the high-quality development of the fruit and vegetable industry.

[0003] Low-temperature refrigeration is a commonly used method for preserving fruits and vegetables, but many fruits and vegetables originally from tropical and subtropical regions will cause postharvest physiological disorders at low temperatures, and are more difficult to resist pathogenic bacteria. The use of synthetic chemical fungicides can temporarily inhibit the development of postharvest diseases, but long-term use will have adverse effects on agricultural production, the environment and food safety.

[0004] Using natural extracts for antibacterial preservation is a safe means of reducing or replacing fungicides, and more and more studies have confirmed that volatile substances play a positive role in food preservation. However, due to the large number of pathogenic bacteria that cause postharvest fruit and vegetable spoilage, a single type of natural extract is difficult to comprehensively inhibit pathogenic bacteria, and its preservation effect on postharvest fruits and vegetables still needs to be further improved. Moreover, volatile substances are difficult to play a long-term role in fruit and vegetable preservation. SUMMARY

[0005] In view of the above prior art, the present application aims to provide a slow-release antibacterial gel material and application thereof in food preservation. The slow-release antibacterial gel material of the present application uses 1-octen-3-ol and cedrol as active ingredients, which has a broad-spectrum bactericidal effect. The active ingredients are embedded in agar and gellan gum, realizing the long-acting effect of the active ingredients. The slow-release antibacterial gel material of the present application has a broad application prospect in the field of food preservation.

[0006] To achieve the above-mentioned purpose, the present application adopts the following technical solutions:

[0007] In the first aspect of the present application, a slow-release antibacterial gel material is provided, which is made of the following raw materials by weight percentage:

[0008] 1-octen-3-ol 0.1-1%, cedrol 0.1-1%, agar 0.5-1.5%, gellan gum 0.5-1.5%, glycerol 0.8-1.2%, Tween 80 0.05-0.15%; the balance is water.

[0009] Preferably, the slow-release antibacterial gel material is made of the following raw materials by weight percentage:

[0010] 1-octen-3-ol 0.5%, cedrol 0.5%, agar 1.0%, dextran 1.0%, glycerol 1.0%, tween 80 0.1%; the balance is water.

[0011] In a second aspect of the present application, a preparation method of the above-mentioned sustained-release antibacterial gel material is provided, comprising the following steps:

[0012] The agar and the dextran are added to water, stirred at 80-100°C for 20-40 min, the glycerol, 1-octen-3-ol, cedrol and tween 80 are added, and stirred and mixed uniformly, and then solidified to prepare the sustained-release antibacterial gel material.

[0013] In a third aspect of the present application, the above-mentioned sustained-release antibacterial gel material is provided for use in inhibiting food pathogenic bacteria.

[0014] In the above-mentioned use, the food pathogenic bacteria are Sclerotinia sclerotiorum, Rhizopus stolonifer, Botrytis cinerea, Staphylococcus aureus and Escherichia coli.

[0015] In a fourth aspect of the present application, the above-mentioned sustained-release antibacterial gel material is provided for use in food preservation.

[0016] In the above-mentioned use, the food includes but is not limited to peaches, oranges, papayas, strawberries, green dates and tomatoes.

[0017] In a fifth aspect of the present application, the above-mentioned sustained-release antibacterial gel material is provided for use in preventing and treating postharvest diseases of fruits and vegetables.

[0018] In the above-mentioned use, the postharvest diseases of fruits and vegetables include postharvest brown rot, peach fruit soft rot and tomato gray mold caused by pathogenic fungi.

[0019] In a sixth aspect of the present application, a method for preventing and treating postharvest diseases of fruits and vegetables is provided, comprising the following steps:

[0020] The picked fruits and vegetables and the above-mentioned sustained-release antibacterial gel material are sealed together in a packaging material and stored at room temperature.

[0021] The present application has the following beneficial effects:

[0022] (1) The present application uses 1-octen-3-ol and cedrol as active ingredients, which can synergistically enhance the effect and have a broad-spectrum antibacterial effect, and have a significant prevention and treatment effect on various fungal diseases such as brown rot, gray mold and soft rot.

[0023] (2) The present application uses agar and dextran as embedding materials to embed the volatile active ingredients, realizes long-acting and slow release of the active ingredients, expands the application range, is convenient to use, has stable prevention and treatment effect, is friendly to the environment, has low production cost, has high application value and broad market prospect.

[0024] (3) The slow-release antibacterial gel material prepared by the application can inhibit spoilage bacteria and common postharvest pathogenic fungi of fruits and vegetables, and can effectively inhibit various postharvest diseases of fruits and vegetables. BRIEF DESCRIPTION OF DRAWINGS

[0025] Figure 1 : Screening of the addition ratio of 1-octen-3-ol and cedrol.

[0026] Figure 2 : Screening of the addition ratio of agar and gellan gum.

[0027] Figure 3 : Screening of the addition ratio of embedding agent and active ingredient.

[0028] Figure 4 : The slow-release antibacterial gel material prepared in Example 2.

[0029] Figure 5 : Influence of the slow-release antibacterial gel material of the application on the growth of Sclerotinia sclerotiorum, Rhizopus stolonifer, Botrytis cinerea, Staphylococcus aureus and Escherichia coli; wherein A and B are Sclerotinia sclerotiorum, C and D are Rhizopus stolonifer, E and F are Botrytis cinerea, G and H are Staphylococcus aureus, and I and J are Escherichia coli; A, C, E, G and I are the control group CK, and B, D, F, H and J are the antibacterial material treatment.

[0030] Figure 6 : Influence of different treatment methods on lesion expansion after inoculating peach fruits with Sclerotinia sclerotiorum (A: CK, B: slow-release antibacterial gel material treatment group).

[0031] Figure 7 : Influence of different treatment methods on lesion expansion after inoculating peach fruits with Rhizopus stolonifer (A: CK, B: slow-release antibacterial gel material treatment group).

[0032] Figure 8 : Influence of different treatment methods on lesion expansion after inoculating tomato fruits with Botrytis cinerea (A: CK, B: slow-release antibacterial gel material treatment group).

[0033] Figure 9 : Natural disease occurrence of peaches (A: CK, B: slow-release antibacterial gel material treatment group).

[0034] Figure 10 : Natural disease occurrence of tomatoes (A: CK, B: slow-release antibacterial gel material treatment group).

[0035] Figure 11 : Natural disease occurrence of oranges (A: CK, B: slow-release antibacterial gel material treatment group).

[0036] Figure 12 The natural disease of papaya (A: CK, B: slow-release antibacterial gel material treatment group).

[0037] Figure 13 The natural disease of strawberry (A: CK, B: slow-release antibacterial gel material treatment group).

[0038] Figure 14 The natural disease of jujube (A: CK, B: slow-release antibacterial gel material treatment group). DETAILED DESCRIPTION

[0039] It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the present application. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

[0040] As described previously, postharvest preservation of fruits and vegetables is an important issue in the field of food. In view of this, the present application has carried out in-depth research on postharvest preservation materials for fruits and vegetables.

[0041] The present application first screens antibacterial active ingredients from natural extracts, wherein 1-octen-3-ol, also known as mushroom alcohol, is a food flavor. Cedrol is the main component of cedar essential oil and is a food flavor additive. Research has found that both of these ingredients have certain antibacterial activity. The present application investigates the bacteriostatic effect of 1-octen-3-ol and cedrol compounded in different proportions, and the results show that the bacteriostatic effect is best when 1-octen-3-ol and cedrol are compounded in a mass ratio of 1:1, and there is a significant synergistic effect compared with the use of 1-octen-3-ol alone and the use of cedrol alone. Therefore, the present application selects 1-octen-3-ol and cedrol compounded as the active ingredient of postharvest preservation materials for fruits and vegetables.

[0042] However, since 1-octen-3-ol and cedrol are volatile substances and have poor water solubility, their applicable range is limited.

[0043] In view of the volatile problems of the two active ingredients of 1-octen-3-ol and cedrol, the active ingredients are embedded in the application, and when the embedding agent is investigated, it is found that: when agar is used for embedding, the release time of the compounded active ingredients is short, and the release is too fast; and when curdlan is selected for embedding, the release of the compounded active ingredients is too slow. Therefore, the application uses agar and curdlan as embedding materials to embed the volatile active ingredients, realizes the long-acting slow release of the active ingredients, and expands the application range. Among them: agar is a commonly used gel polysaccharide, which is a colorless and shapeless solid. When mixed with other hydrogels, the physical and chemical properties such as viscoelasticity, coagulation temperature and thermal stability can be changed; curdlan is a water-insoluble glucan composed of beta-1, 3-glucoside bond, which is a new type of microbial extracellular polysaccharide produced by Agrobacterium tumefaciens under nitrogen limitation. Because of its unique rheological and thermal gel properties, it can be used as a stabilizer, water retaining agent, tackifier and shaping agent. After agar and curdlan are compounded, a porous network structure is formed, which is beneficial to the long-term release of the compounded essential oil and ensures the release concentration of the essential oil, thereby achieving better antibacterial and fresh-keeping effects.

[0044] The ratio of the embedding agent to the active ingredient also affects the release effect of the active ingredient, and the application also investigates the ratio of the embedding agent to the active ingredient, and the results show that: when the weight ratio of the embedding agent to the active ingredient is 2:1, the effect is best.

[0045] In view of the water-insoluble problem of the active ingredient, glycerol and Tween 80 are added in the preparation process of the gel to promote the dissolution with water-soluble substances, wherein glycerol is a solvent with high solubility for many compounds, which can effectively dissolve solids and liquids into the reaction mixture. At the same time, the addition of glycerol is beneficial to increase the plasticity of the gel and improve the flexibility of the gel, which can improve the strength and stretch rate of the gel. Tween 80 is a surface active agent and emulsifier, which has good emulsifying effect on plant oil, mineral oil, animal fat and the like. The addition of Tween 80 promotes the emulsification of essential oil, so that it forms a stable emulsion with other water-soluble substances.

[0046] Based on the above research, the application finally optimizes and designs a slow-release antibacterial gel material. In a preferred specific embodiment of the application, the slow-release antibacterial gel material is made of the following raw materials by weight percentage:

[0047] 1-octen-3-ol 0.5%, cedrol 0.5%, agar 1.0%, curdlan 1.0%, glycerol 1.0%, Tween 80 0.1%; the balance is water.

[0048] In the above raw material composition, 1-octen-3-ol and cedrol are the active ingredients; agar and gellan gum are the encapsulating agents; and glycerin and Tween 80 are the auxiliary agents, playing the roles of solubilizing and emulsifying.

[0049] The preparation method of the sustained-release antibacterial gel material is as follows:

[0050] Add agar and guar gum to distilled water, stir at 90°C for 30 minutes, then add glycerol, 1-octen-3-ol, cedrol and Tween 80, stir to mix, and let solidify at room temperature.

[0051] The sustained-release antibacterial gel material of the present invention can be used for food preservation. In another embodiment of the present invention, a method for preservation using the sustained-release antibacterial gel material of the present invention is provided as follows:

[0052] (1) Pick fruits that are 80% ripe;

[0053] (2) Place the fruit from step (1) into the box (301mm×188mm×144mm), lay it flat in one layer, cover it with gauze and lay it flat in another layer.

[0054] (3) Place the prepared sustained-release antibacterial gel material (30g) into the box prepared in step (2) and seal it;

[0055] (4) Store the boxed fruit from step (3) at room temperature.

[0056] The slow-release antibacterial gel material and preservation method of this invention are reliable and effective, significantly inhibiting the occurrence of post-harvest diseases in fruits, and are convenient and quick to use, ready to eat after opening the box.

[0057] To enable those skilled in the art to better understand the technical solutions of this application, the technical solutions of the present invention will be described in detail below with reference to specific embodiments.

[0058] The test materials used in the embodiments of this invention are all conventional test materials in the art and can be purchased through commercial channels. Experimental methods without specified detailed conditions are performed according to conventional test methods or the supplier's recommended operating instructions. Wherein:

[0059] 1-Octen-3-ol and cedrol were both purchased from Shanghai Aladdin Biochemical Technology Co., Ltd.

[0060] The plant pathogenic fungi Sclerotinia fructicola used is described in the document "Enhancing the resistance of peach fruit against Monilinia fructicola using exogenous nitric oxide by activating the gamma-aminobutyric acid shunt. Postharvest Biology and Technology, 2023, 200, 112314"; Rhizopus stolonifer is described in the document "1-octen-3-ol prevents and controls postharvest peach fruit soft rot disease [J]. Acta Microbiologica Sinica, 2022, 62(12): 4878-4893"; Botrytis cinerea is described in the document "GABA keeps nitric oxide in balance by regulating GSNOR to enhance disease resistance of harvested tomato against Botrytis cinerea. Food chemistry, 392, 133299"; Escherichia coli is described in the document "Effect of the added polysaccharide on the release of thyme essential oil and structure properties of chitosan based film. Food packaging and shelf life, 23, 100467". The public can obtain from the applicant for the purpose of repeating the invention.

[0061] Staphylococcus aureus ATCC 25923 was purchased from Bao Sai Biology.

[0062] Example 1: Optimization of the preparation conditions of the slow-release antibacterial gel material

[0063] 1. Optimization of the addition ratio of 1-octen-3-ol and cedrol

[0064] 1-octen-3-ol and / or cedrol were used as active ingredients; agar and curdlan were mixed in a mass ratio of 1:1 as embedding agents; glycerol and Tween 80 were used as adjuvants to prepare the slow-release antibacterial gel material. Among them: the active ingredient accounts for 1% of the weight of the slow-release antibacterial gel material, the embedding agent accounts for 2% of the weight of the slow-release antibacterial gel material, glycerol accounts for 1% of the weight of the slow-release antibacterial gel material, and Tween 80 accounts for 0.1% of the weight of the slow-release antibacterial gel material; the rest is water.

[0065] The preparation method of the slow-release antibacterial gel material is as follows:

[0066] Agar and gelose were added into distilled water, stirred at 90°C for 30 min, glycerol, 1-octen-3-ol, cedrol and Tween 80 were added, and the mixture was stirred and mixed, and then solidified at room temperature.

[0067] The ratio of 1-octen-3-ol and cedrol in the active ingredient was adjusted, and the weight ratio of 1-octen-3-ol and cedrol was designed as 1:0, 1:0.5, 1:1, 0.5:1 and 0:1 respectively, and the weight percentage of the active ingredient in the slow-release antibacterial gel material was kept unchanged at 1%, and the other components were also kept unchanged, and different slow-release antibacterial gel materials were prepared by the above method.

[0068] 30 g of the slow-release antibacterial gel material prepared with different ratios of 1-octen-3-ol and cedrol was placed in a sealed box containing tomato inoculated with Botrytis cinerea, and was placed in a constant temperature incubator at 25±1°C, and after 96 h, observation and photographing were performed, and the lesion diameter was recorded. The blank control was prepared without adding the slow-release antibacterial gel material.

[0069] The results of the effect of the slow-release antibacterial gel material prepared with different ratios of 1-octen-3-ol and cedrol on the lesion diameter of the fruit inoculated with the pathogenic bacteria are shown in Table 1, and the fruit photos are shown in Figure 1 .

[0070] Table 1: Effect of gel with different ratios of 1-octen-3-ol and cedrol on the lesion diameter of fruit inoculated with pathogenic bacteria

[0071]

[0072] The results show that the addition ratio of 1-octen-3-ol and cedrol affects the inhibition effect on the pathogenic bacteria, and when the addition ratio of 1-octen-3-ol and cedrol is 1:1, the lesion diameter is 3.63 mm; when 1-octen-3-ol is used alone (1:0), the lesion diameter is 9.23 mm; when cedrol is used alone (0:1), the lesion diameter is 12.12 mm; and the lesion diameter of the blank control is 14.52 mm; therefore, compared with the use of 1-octen-3-ol and cedrol alone, the combination of 1-octen-3-ol and cedrol with a weight ratio of 1:1 has a synergistic effect, and can significantly inhibit the development of tomato gray mold. Therefore, the addition ratio of 1-octen-3-ol and cedrol is 1:1 in the subsequent test.

[0073] 2. Optimization of the addition ratio of agar and gelose

[0074] A sustained-release antibacterial gel material was prepared using 1-octen-3-ol and cedrol in a 1:1 weight ratio as the active ingredient; agar and curdlan gum as encapsulating agents; and glycerol and Tween 80 as adjuvants. The active ingredient comprised 1% of the weight of the sustained-release antibacterial gel material, the encapsulating agent comprised 2%, glycerol comprised 1%, Tween 80 comprised 0.1%, and the remainder was water.

[0075] The ratio of agar to gellan gum in the embedding agent was adjusted to 1:0, 1:0.5, 1:1, 0.5:1 and 0:1, respectively. The embedding agent accounted for 1% of the weight of the sustained-release antibacterial gel material, and the other components were kept unchanged. Different sustained-release antibacterial gel materials were prepared according to the above method.

[0076] The prepared sustained-release antibacterial gel material was placed in a sealed container of tomatoes inoculated with *Botrytis cinerea* and incubated at 25±1℃. Observations and photographs were taken after 96 hours. See details below. Figure 2 .Depend on Figure 2 It can be seen that when the ratio of agar to gellan gum is 1:1, the botrytis cinerea of ​​tomatoes is effectively inhibited. Therefore, subsequent experiments used a 1:1 ratio of agar to gellan gum.

[0077] 3. Optimization of the ratio of active ingredients and encapsulating agents

[0078] A sustained-release antibacterial gel material was prepared using 1-octen-3-ol and cedrol in a 1:1 weight ratio as the active ingredient; agar and curdlan gum in a 1:1 mass ratio as the encapsulating agent; and glycerol and Tween 80 as adjuvants. The active ingredient comprised 1% of the weight of the sustained-release antibacterial gel material, glycerol comprised 1% of the weight of the sustained-release antibacterial gel material, Tween 80 comprised 0.1% of the weight of the sustained-release antibacterial gel material, and the remainder was water.

[0079] The weight ratios of the embedding agent and active ingredient were adjusted to 1:1, 2:1, and 3:1. The prepared gels were placed in sealed containers of tomatoes inoculated with *Botrytis cinerea* and incubated at 25±1℃. After 96 hours, observations were made and photographs were taken, recording the diameter of the lesions. See details... Figure 3 And Table 2.

[0080] Table 2: Effects of different ratios of embedding agent and active ingredient on the diameter of fruit lesions inoculated with pathogen.

[0081]

[0082] The results showed that the antibacterial effect was most obvious when the ratio of encapsulating agent to active ingredient was 2:1. Therefore, subsequent experiments used a ratio of 2:1 for the encapsulating agent to active ingredient.

[0083] Example 2: Preparation of slow-release antibacterial gel material

[0084] 1. Raw material composition (weight percentage):

[0085] 1-octen-3-ol 0.5%, cedrol 0.5%, agar 1.0%, gellan gum 1.0%, glycerol 1.0%, Tween 80 0.1%; the balance is water.

[0086] 2. Preparation method:

[0087] Add agar and gellan gum to distilled water, stir at 90°C for 30 min, add glycerol, 1-octen-3-ol, cedrol and Tween 80, mix and solidify at room temperature.

[0088] The prepared slow-release antibacterial gel material is as shown in Figure 4 .

[0089] Example 3: Effect of slow-release antibacterial gel material on growth of pathogenic bacteria in vitro

[0090] Inoculate E. coli and S. aureus on LB plates, place a 9mm diameter slow-release antibacterial gel material prepared in Example 2 in the Petri dish cover, seal, and place in a 37±1°C incubator for inverted culture. The treatment without the addition of slow-release antibacterial gel material is used as the control group CK, and each treatment is repeated 3 times. Observe and take photos after 24h, details see Figure 5 .

[0091] Inoculate S. sclerotiorum, R. repens and B. cinerea on PDA plates, place a 9mm diameter slow-release antibacterial gel material prepared in Example 2 in the Petri dish cover, seal, and place in a 25±1°C incubator for inverted culture. The treatment without the addition of slow-release antibacterial gel material is used as the control group CK, and each treatment is repeated 3 times. Observe and take photos after 7d, record the growth diameter of pathogenic bacteria and calculate the inhibition rate, details see Figure 5 , Table 3.

[0092]

[0093] Table 3: Effect of slow-release antibacterial gel material on growth of pathogenic bacteria

[0094]

[0095] From Figure 5 , Table 3, it can be seen that the inhibition rate of the slow-release antibacterial gel material on pathogenic fungi is more than 65%, and it can completely inhibit the reproduction of bacteria on the LB plate within 24h, and the antibacterial effect is significant. The results show that the slow-release antibacterial gel material prepared by compounding 1-octen-3-ol and cedrol has a significant inhibitory effect on multiple pathogenic fungi and bacteria of fruits.

[0096] Example 4: Effect of the slow-release antibacterial gel material on fruits inoculated with pathogenic bacteria

[0097] Peach fruits at 80% maturity were picked, and three holes were made on the equatorial part of the peach fruits with a sterile inoculation needle, and 20 μL of 5 x 10 4 spores mL -1 The S. sclerotiorum spore suspension was placed on a layer of fruits, and a layer of gauze was placed on top, and then placed in a fruit and vegetable box (301 mm x 188 mm x 144 mm). The prepared slow-release antibacterial gel material (30 g) was placed in the box, and then stored at room temperature after sealing. The treatment without the slow-release antibacterial gel material was used as the control group CK, and the lesion diameter was measured after 3 days, and the inhibition rate was calculated. Details are shown in Table 4. 20 fruits were used for each treatment each time, and the test was repeated three times.

[0098] For R. repens, the method was as above. Peach fruits at 80% maturity were picked, and three holes were made on the equatorial part of the peach fruits with a sterile inoculation needle, and 20 μL of 5 x 10 4 spores mL -1 The R. repens spore suspension was placed on a layer of fruits, and a layer of gauze was placed on top, and then placed in a fruit and vegetable box (301 mm x 188 mm x 144 mm). The prepared slow-release antibacterial gel material (30 g) was placed in the box, and then stored at room temperature after sealing. The treatment without the slow-release antibacterial gel material was used as the control group CK, and the lesion diameter was measured after 3 days, and the inhibition rate was calculated. Details are shown in Table 4. 20 fruits were used for each treatment each time, and the test was repeated three times.

[0099] Tomatoes at 80% maturity were picked, and three holes were made on the equatorial part of the peach fruits with a sterile inoculation needle, and 10 μL of 5 x 10 4 spores mL -1 The B. cinerea spore suspension was placed on a layer of fruits, and a layer of gauze was placed on top, and then placed in a fruit and vegetable box (301 mm x 188 mm x 144 mm). The prepared slow-release antibacterial gel material (30 g) was placed in the box, and then stored at room temperature after sealing. The treatment without the slow-release antibacterial gel material was used as the control group CK, and the lesion diameter was measured after 3 days, and the inhibition rate was calculated. Details are shown in Table 4. 20 tomatoes were used for each treatment each time, and the test was repeated three times.

[0100]

[0101] Table 4: Effect of the slow-release antibacterial gel material on the disease of fruits inoculated with pathogenic bacteria

[0102]

[0103] As can be seen from Table 4, the lesion diameter of fruits and vegetables in the treatment group in which the slow-release antibacterial gel material was placed in the sub-packaging box was significantly smaller than that in the control group, and had a higher lesion inhibition rate, indicating that the slow-release antibacterial gel material can inhibit the spread of various inoculated diseases and effectively delay the occurrence of postharvest diseases. Figures 6-8 The same results can also be observed.

[0104] Example 5: Effect of slow-release antibacterial gel material on natural disease of fruits and vegetables

[0105] According to the preservation method, fruits and vegetables at 80% maturity were picked and placed in fruit and vegetable sub-packaging boxes (301 mm x 188 mm x 144 mm), with one layer of fruits and vegetables, and then one layer of gauze was placed on top, and the slow-release antibacterial gel material prepared in Example 2 (30 g) was placed in the box. After sealing, it was stored at room temperature. The treatment without the addition of antibacterial gel was used as a control group CK, and observation and photographing were recorded after 14 days. The fruits used in this example were peaches, oranges, papayas, strawberries, and green dates, and the vegetables were tomatoes. Each time, 20 fruits were used for each treatment, and the test was repeated three times.

[0106] The disease condition of all fruits and vegetables was divided into 0-6 levels: 0, no visible surface infection; 1, <10%; 2, 10-20%; 3, 20-30%; 4, 30-40%; 5, 40-50%; and 6, >50%.

[0107]

[0108] Table 5: Effect of slow-release antibacterial gel material on natural disease of fruits

[0109]

[0110] Through the disease index statistics of natural disease fruits in Table 5, it was found that the slow-release antibacterial gel material had a significant prevention and control effect on postharvest diseases of fruits and vegetables, and the disease index of fruits and vegetables in the treatment group was significantly lower than that in the control group. Figures 9-14 The same results can also be observed.

[0111] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. For those skilled in the art, the present application can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. Use of a slow-release antibacterial gel material for inhibiting food pathogenic bacteria, characterized in that, The slow-release antibacterial gel material is made of raw materials with the following weight percentages: 1-octen-3-ol 0.5%, cedrol 0.5%, agar 1.0%, gelatin gum 1.0%, glycerol 1.0%, Tween 80 0.1%; the rest is water; The food pathogenic bacteria are Sclerotinia sclerotiorum, Rhizopus stolonifer, Botrytis cinerea, Staphylococcus aureus and Escherichia coli.

2. Use according to claim 1, characterized in that, The preparation method of the slow-release antibacterial gel material comprises the following steps: Agar and gelatin gum are added to water, stirred at 80-100 DEG C for 20-40 min, glycerol, 1-octen-3-ol, cedrol and Tween 80 are added, stirred and mixed uniformly, solidified, and the slow-release antibacterial gel material is prepared.

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