A fruit and vegetable fresh-keeping agent, a preparation method and application thereof

Abstract

The embodiment of the application relates to a fruit and vegetable fresh-keeping agent and a preparation method and application thereof, and belongs to the technical field of agricultural product preservation. The embodiment of the application aims to solve the technical problems of complex operation, the need for specific equipment, and high cost of existing fresh-keeping agents and methods for maintaining the postharvest quality of longan. The active ingredient of the fruit and vegetable fresh-keeping agent of the embodiment of the application includes tert-butyl hydroquinone. The fruit and vegetable fresh-keeping agent effectively prolongs the normal-temperature storage time of longan and maintains the storage quality of longan, provides a new method for longan preservation, and has important significance for reducing postharvest loss of longan and promoting the sustainable development of the longan industry.

Description

Technical Field

[0001] This application relates to the field of agricultural product preservation technology, and in particular to a fruit and vegetable preservative, its preparation method, and its application. Background Technology

[0002] Longan, belonging to the genus *Dimocarpus* of the Sapindaceae family, is a renowned tropical and subtropical fruit. Its sweet and refreshing flesh boasts high nutritional value and health benefits, making it a favorite among consumers. However, longan grows and ripens during hot and humid seasons. Due to its inherent physiological metabolic characteristics and susceptibility to pathogen infection, longan fruit is highly susceptible to quality deterioration after harvest, including browning of the inner pericarp, autolysis of the pulp, and fruit rot. This severely restricts its post-harvest lifespan and commercial value, resulting in significant economic losses.

[0003] Storage and preservation are crucial for maintaining the quality of fruit after harvest and reducing post-harvest losses. Currently, the main methods for post-harvest preservation of longan include: 1) Cold acclimatization method: Chinese patent CN113767970A discloses a method for cold acclimatization of longan fruit to resist browning after harvest. This method uses a gradient cooling cold acclimatization approach, supplemented by appropriate moisturizing treatment, to protect the peel color and reduce autolysis of the pulp; 2) Coating treatment: Chinese patent CN107821584A discloses a treatment using a combination of acidic electrolyzed water, chitosan, and SiOx composite coating solution. Methods to solve the problems of post-harvest browning and quality deterioration of longan; 3) Chemical preservation treatment: The existing Chinese patent with publication number CN108294104A discloses a longan preservative prepared with 10-20 parts bentonite, 5-15 parts citric acid, 3-8 parts potassium sorbate, 5-10 parts ethanol, 1-3 parts sodium benzoate, 5-15 parts lignin, 1-5 parts chitosan, 5-10 parts glucose, and 600-800 parts water as the effective formula, which is used to inhibit the problems of water loss and wilting and peel browning of longan. 4) Biological preservative treatment: Chinese patent CN115226769A discloses a post-harvest disease control agent for longan, which uses Bacillus subtilis fermentation liquid made from Camellia oleifera shell for preservation treatment; Chinese patent CN107969484A discloses an environmentally friendly longan preservative, which uses a mixed fermentation extract of lotus leaf, thyme, clove, Lactobacillus plantarum and Saccharomyces cerevisiae as the preservation and antibacterial component.

[0004] The above-mentioned preservatives and preservation methods are all effective in maintaining the post-harvest quality of longan, but most of them are complicated to operate, require specific equipment, and are costly. Developing a simple, safe, effective, and low-cost longan preservative has significant commercial value and practical implications. Summary of the Invention

[0005] In view of this, the present application provides a fruit and vegetable preservative, its preparation method and application. The raw materials of tert-butylhydroquinone and imazalil are low cost, the specific preparation method is simple, and it is easier to implement on a large scale in production practice, which can effectively overcome the defects of the prior art.

[0006] The first aspect of this application provides a fruit and vegetable preservative, wherein the active ingredient of the fruit and vegetable preservative includes tert-butylhydroquinone.

[0007] In some embodiments that may include the above embodiments, the fruit and vegetable preservative is a tert-butylhydroquinone solution with a mass concentration of 0.005-0.05%.

[0008] In some embodiments that may include the above embodiments, the active ingredient of the fruit and vegetable preservative may also include imazalil.

[0009] In some embodiments that may include the above embodiments, the fruit and vegetable preservative contains the following components by mass concentration: 0.005-0.05% tert-butylhydroquinone and 0.01-0.02% imazalil.

[0010] The second aspect of this application also provides a method for preparing the above-mentioned fruit and vegetable preservative, comprising the following steps:

[0011] Tert-butylhydroquinone is dissolved in ethanol and then diluted with water to prepare a tert-butylhydroquinone solution, which is a fruit and vegetable preservative.

[0012] In some embodiments that may include the above embodiments, the following steps are also included:

[0013] Imazalil was dissolved in water to obtain an imazalil solution; the imazalil solution and tert-butylhydroquinone solution were mixed and diluted with water to prepare a fruit and vegetable preservative.

[0014] The third aspect of this application also provides the application of the above-mentioned fruit and vegetable preservative in the room temperature preservation and storage of longan. The fruit and vegetable preservative achieves room temperature preservation and storage of longan by inhibiting browning of the inner peel and autolysis of the pulp.

[0015] TBHQ is a highly effective antioxidant with excellent antibacterial properties, effectively preventing oil spoilage and inhibiting mold growth. The fruit and vegetable preservative described in this application is safe for human use within certain concentrations, is low in cost, and can be directly added to fresh fruit preservation, effectively extending the shelf life of longan at room temperature and maintaining its storage quality.

[0016] In some embodiments that may include the above embodiments, the method for preserving longan at room temperature includes the following steps:

[0017] Longan fruits are soaked in the fruit and vegetable preservative, dried, and then stored.

[0018] In some embodiments that may include the above embodiments, the soaking time is 0.5-5 minutes.

[0019] In some embodiments that may include the above-described embodiments, the storage is carried out at room temperature of 25°C.

[0020] Compared with the prior art, the embodiments of this application have the following beneficial effects:

[0021] The fruit and vegetable preservative proposed in this application effectively extends the storage time of longan at room temperature and maintains the storage quality of longan, providing a new method for longan preservation. It is of great significance for reducing post-harvest losses of longan and promoting the sustainable development of the longan industry. Attached Figure Description

[0022] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0023] Figure 1 The graph shows the effect of the treatment methods described in Examples 1-7 and Comparative Examples 1-2 of this application on the rate of good fruit in longan.

[0024] Figure 2 The graphs show the effects of the methods described in Examples 1-7 and Comparative Examples 1-2 of this application on the browning index of the endocarp.

[0025] Figure 3 The graph shows the effect of the methods described in Examples 1-7 and Comparative Examples 1-2 of this application on the autolysis index of longan pulp. Detailed Implementation

[0026] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0027] Unless otherwise specified, the experimental methods used in the embodiments of this application are all conventional methods.

[0028] In the following embodiments, unless otherwise specified, all raw materials can be obtained by commercial purchase or conventional methods.

[0029] Inner pericarp browning index: Thirty fruits were randomly selected, and the degree of browning was divided into 6 levels according to the browning area of ​​the inner pericarp: Level 1: Browning area S = 0; Level 2: Browning area S < 1 / 4; Level 3: Browning area 1 / 4 ≤ S < 1 / 2; Level 4: Browning area 1 / 2 ≤ S < 3 / 4; Level 5: Browning area S ≥ 3 / 4; Level 6: All browned. The browning index was calculated using the following formula: Browning index = ∑(Browning level * Number of fruits in that level) / Total number of fruits.

[0030] Fruit autolysis index: 30 fruits were randomly selected, and the degree of fruit dissolution was divided into 5 levels according to the ratio A of the dissolved area to the total area of ​​the fruit pulp: Level 0: The pulp is elastic and there is no autolysis; Level 1: The pulp is soft and A < 1 / 4; Level 2: The pulp is soft and juicy, 1 / 4 ≤ A < 1 / 2; Level 3: The pulp is soft and juicy, 1 / 2 ≤ A < 3 / 4; Level 4: The pulp is rotten and A ≥ 3 / 4. The fruit autolysis index was calculated using the following formula: Fruit autolysis index = ∑(Autolysis level * Number of fruits in that level) / Total number of fruits.

[0031] Example 1

[0032] Preparation of fruit and vegetable preservative: First, accurately weigh 0.2g of tert-butylhydroquinone and dissolve it in 10mL of ethanol. Then, dilute it with water to 1000ml to obtain a tert-butylhydroquinone solution with a mass concentration of 0.02%.

[0033] Select longan fruits harvested in the early morning that are free from mechanical damage, pests and diseases, and browning. Soak them in a 0.02% tert-butylhydroquinone solution for 3 minutes, remove them and air dry them. Then store them at room temperature (25℃) for 6 days. The good fruit rate is 53±2%, the inner pericarp browning index is about 2.72±0.06, and the pulp autolysis index is 1.75±0.07.

[0034] Example 2

[0035] Preparation of fruit and vegetable preservative: First, accurately weigh 0.5g of tert-butylhydroquinone and dissolve it in 10mL of ethanol. Then, dilute it with water to 1000ml to obtain a tert-butylhydroquinone solution with a mass concentration of 0.05%.

[0036] Select longan fruits harvested in the early morning that are free from mechanical damage, pests and diseases, and browning. Soak them in a 0.05% tert-butylhydroquinone solution for 3 minutes, remove them and air dry them. Store them at room temperature (25℃) for 6 days. The good fruit rate is 30±0%, the inner pericarp browning index is about 3.47±0.02, and the pulp autolysis index is 1.57±0.06.

[0037] Example 3

[0038] Preparation of fruit and vegetable preservative: First, accurately weigh 0.05g of tert-butylhydroquinone and dissolve it in 10mL of ethanol. Then, dilute it with water to 1000ml to obtain a tert-butylhydroquinone solution with a mass concentration of 0.005%.

[0039] Select longan fruits harvested in the early morning that are free from mechanical damage, pests and diseases, and browning. Soak them in a 0.005% tert-butylhydroquinone solution for 3 minutes, remove them and air dry them. Store them at room temperature (25℃) for 6 days. The good fruit rate is 28±2%, the inner pericarp browning index is about 3.65±0.04, and the pulp autolysis index is 1.93±0.02.

[0040] Example 4

[0041] Preparation of fruit and vegetable preservative: First, accurately weigh 0.1g of tert-butylhydroquinone and dissolve it in 10mL of ethanol; then accurately weigh 0.1g of imazalil and dissolve it in 10mL of water; finally, mix the two and dilute with water to 1000ml to obtain a mixed solution containing 0.01% imazalil and 0.01% tert-butylhydroquinone.

[0042] Select longan fruits harvested in the early morning that are free from mechanical damage, pests and diseases, and browning. Soak them in a mixed solution containing 0.01% imazalil and 0.01% tert-butylhydroquinone for 3 minutes, remove them and air dry them. Store them at room temperature (25℃) for 6 days. The good fruit rate is 48±2%, the inner pericarp browning index is about 3.22±0.06, and the pulp autolysis index is 1.38±0.05.

[0043] Example 5

[0044] Preparation of fruit and vegetable preservative: First, accurately weigh 0.2g of tert-butylhydroquinone and dissolve it in 10mL of ethanol; then accurately weigh 0.1g of imazalil and dissolve it in 10mL of water; finally, mix the two and dilute with water to 1000ml to obtain a mixed solution containing 0.01% imazalil and 0.02% tert-butylhydroquinone.

[0045] Select longan fruits harvested in the early morning that are free from mechanical damage, pests and diseases, and browning. Soak them in a mixed solution containing 0.01% imazalil and 0.02% tert-butylhydroquinone for 3 minutes, remove them and air dry them. Store them at room temperature (25℃) for 6 days. The good fruit rate is 63±2%, the inner pericarp browning index is about 2.48±0.02, and the pulp autolysis index is 1.25±0.07.

[0046] Example 6

[0047] Preparation of fruit and vegetable preservative: First, accurately weigh 0.5g of tert-butylhydroquinone and dissolve it in 10mL of ethanol; then accurately weigh 0.1g of imazalil and dissolve it in 10mL of water; finally, mix the two and dilute with water to 1000ml to obtain a mixed solution containing 0.01% imazalil and 0.05% tert-butylhydroquinone.

[0048] Select longan fruits harvested in the early morning that are free from mechanical damage, pests and diseases, and browning. Soak them in a mixed solution containing 0.01% imazalil and 0.05% tert-butylhydroquinone for 3 minutes. After removing and drying them, store them at room temperature (25℃) for 6 days. The good fruit rate is 53±2%, the inner pericarp browning index is about 2.75±0.04, and the pulp autolysis index is 1.32±0.06.

[0049] Example 7

[0050] Preparation of fruit and vegetable preservative: First, accurately weigh 0.05g of tert-butylhydroquinone and dissolve it in 10mL of ethanol; then accurately weigh 0.1g of imazalil and dissolve it in 10mL of water; finally, mix the two and dilute with water to 1000ml to obtain a mixed solution containing 0.01% imazalil and 0.005% tert-butylhydroquinone.

[0051] Select longan fruits harvested in the early morning that are free from mechanical damage, pests and diseases, and browning. Soak them in a mixed solution containing 0.01% imazalil and 0.005% tert-butylhydroquinone for 3 minutes. After removing and drying them, store them at room temperature (25℃) for 6 days. The good fruit rate is 58±2%, the inner pericarp browning index is about 2.85±0.04, and the pulp autolysis index is 1.33±0.05.

[0052] Comparative Example 1

[0053] Select longan fruits harvested in the early morning that are free from mechanical damage, pests and diseases, and browning. Soak them in clean water for 3 minutes, take them out and dry them. Store them at room temperature (25℃) for 6 days. The good fruit rate is 22±2%, the inner peel browning index is about 3.77±0.06, and the pulp autolysis index is 2.43±0.02.

[0054] Comparative Example 2

[0055] Preparation of fruit and vegetable preservative: First, accurately weigh 0.2g of imazalil and dissolve it in 10mL of water. Then dilute it with water to 1000ml to obtain a 0.02% imazalil solution.

[0056] Select longan fruits harvested in the early morning that are free from mechanical damage, pests and diseases, and browning. Soak them in a solution containing 0.02% imazalil for 3 minutes, then remove and air dry them. Store them at room temperature (25℃) for 6 days. The good fruit rate is 40±4%, the inner peel browning index is about 3.4±0.07, and the pulp autolysis index is 1.93±0.06.

[0057] Application examples

[0058] Figure 1-3 The graphs show the effects of the methods described in Examples 1-7 and Comparative Examples 1-2 of this application on the good fruit rate, endocarp browning index, and longan pulp autolysis index of longan fruit. Figure 1-3 It was found that using tert-butylhydroquinone solution alone significantly improved the rate of good-quality longan fruit after harvest and significantly reduced the endocarp browning index and pulp autolysis index. Combining prochloraz and tert-butylhydroquinone resulted in even better preservation, manifested as a higher rate of good-quality fruit and lower endocarp browning and pulp autolysis indices. Therefore, the combined use of these two agents can enhance the preservation effect of tert-butylhydroquinone, helping to reduce post-harvest losses of longan and extend its shelf life.

[0059] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this application.

Claims

1. A fruit and vegetable preservative, characterized in that, The active ingredient of the fruit and vegetable preservative includes tert-butylhydroquinone; the active ingredient of the fruit and vegetable preservative also includes imazalil. The fruit and vegetable preservative contains the following components by mass concentration: 0.005-0.05% tert-butylhydroquinone and 0.01-0.02% imazalil.

2. A method for preparing the fruit and vegetable preservative according to claim 1, characterized in that, Includes the following steps: Tert-butylhydroquinone was dissolved in ethanol and then diluted with water to prepare a tert-butylhydroquinone solution; imazalil was dissolved in water to obtain an imazalil solution; the imazalil solution and the tert-butylhydroquinone solution were mixed and diluted with water to prepare a fruit and vegetable preservative.

3. The application of the fruit and vegetable preservative according to claim 1 in the room temperature preservation and storage of longan, characterized in that, The fruit and vegetable preservative achieves room temperature preservation and storage of longan by inhibiting browning of the inner peel and autolysis of the pulp.

4. The application according to claim 3, characterized in that, The method for preserving longan at room temperature includes the following steps: Longan fruits are soaked in the fruit and vegetable preservative, dried, and then stored.

5. The application according to claim 4, characterized in that, The soaking time is 0.5-5 minutes.

6. The application according to claim 4, characterized in that, The storage is carried out at room temperature of 25°C.

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