Application of a vibration-reducing, oxygen-supplying and fresh-keeping gasket for airtight packaging in fruit and vegetable logistics and post-logistics

Abstract

The present invention discloses a vibration-damping oxygen-supplying fresh-keeping gasket for airtight packaging and its application in fruit and vegetable logistics and after logistics, belonging to the technical field of packaging materials. The gasket of the present invention has a sponge-type vibration-damping material as an inner layer and a soft gel made of polyvinyl alcohol, polyvinyl pyrrolidone and water as an outer layer. The inner and outer layers can carry oxygen slow-release materials and volatile fresh-keeping substances together or separately according to needs, so as to achieve the four-in-one effects of vibration reduction, oxygen supply, fresh-keeping and slow release, and can achieve short-term and long-term release effects. Compared with the prior art, the first advantage is that the invention can extend the fresh-keeping time of fruits and vegetables without processing the fruits and vegetables; the second advantage is that the invention reduces the mechanical damage of fruits and vegetables in logistics and extends the fresh-keeping time of fruits and vegetables after logistics; the third advantage is that the invention can realize the airtight packaging of fruits and vegetables, reduce the interference of adverse external environment and microorganisms, and prevent water loss.

Description

Technical Field

[0001] The invention belongs to the technical field of packaging materials, and in particular relates to a vibration-damping, oxygen-supplying and fresh-keeping gasket for airtight packaging and its application in fruit and vegetable logistics and after logistics. Background Art

[0002] With the rise of e-commerce logistics and live streaming, the sales channels of goods have changed. More and more consumers tend to place orders from their mobile phones and have logistics deliver them, and fresh fruits and vegetables are no exception. However, fresh fruits and vegetables currently suffer from large losses in the logistics and distribution links, especially soft-skinned berries, which seriously affects the transportation distance of fruits and vegetables. Without processing fruit and vegetable products, cold chain logistics and distribution is one way to solve this problem, but the cost is high, especially during the high-temperature fruit-producing season, there is a shortage of cold chain vehicles, and all fruits cannot be covered. There are certain limitations in practical applications. In addition to cold chain transportation, current solutions can also be achieved through controlled atmosphere preservation methods, such as filling with inert gas, controlled atmosphere film, or packaging perforation. The method of filling inert gas mostly uses sealed packaging to fill inert gas to replace the original gas, but the disadvantage is that it requires filling equipment and regular purchase of gas, which is costly; the modified atmosphere film has a certain gas permeability, and can reduce the internal oxygen concentration through the autonomous breathing of fruits and vegetables in the package to achieve a low-oxygen preservation effect. The disadvantage is that external oxygen infiltration is required to maintain oxygen supply, and anaerobic respiration damage is prone to occur during stacking due to insufficient external oxygen supply; the packaging punching method extends the shelf life of fruits and vegetables to a certain extent, but the effect is limited.

[0003] Fruits and vegetables are easily damaged by mechanical vibrations during the logistics process, which in turn accelerates microbial infection, leading to decay and quality degradation. How to reduce damage in fruit and vegetable logistics, reduce the threat of microorganisms, improve the resistance of fruit and vegetable products, and extend the storage time after logistics are the main problems currently facing fruit and vegetable logistics and post-logistics. Summary of the invention

[0004] In order to solve the problems existing in the prior art, the present invention provides a vibration-damping, oxygen-supplying and fresh-keeping gasket for airtight packaging and its application in fruit and vegetable logistics and post-logistics. The present invention has developed a vibration-damping, oxygen-supplying and fresh-keeping gasket suitable for airtight packaging, which realizes low-oxygen fresh-keeping conditions by supplying a small amount of oxygen in a closed space; secondly, the gasket has a good vibration-damping effect, which can effectively reduce the mechanical damage to fruits and vegetables caused by the mechanical bumps of transportation vehicles; thirdly, the gasket can also be equipped with volatile fresh-keeping substances according to demand, and further improve the fresh-keeping effect of fruits and vegetables on the basis of vibration reduction and micro-oxygen supply. The gasket of the present invention can realize the airtight packaging of fruits and vegetables, and has the three-in-one effects of oxygen supply, vibration reduction and fresh-keeping.

[0005] In order to achieve the above object, the technical solution adopted by the present invention includes:

[0006] In a first aspect, the present invention provides a vibration-damping oxygen-supplying fresh-keeping gasket for airtight packaging, wherein the gasket is an outer layer wrapping an inner layer; the inner layer is a vibration-damping material, and the outer layer is a soft gel layer;

[0007] The inner layer and / or the outer layer contain oxygen slow-release material;

[0008] The oxygen slow-release material comprises a complex of peroxide and a controlled-release material, wherein the complex comprises one or more of a polysaccharide-peroxide complex, an inorganic non-metal-peroxide complex, a metal-peroxide complex, a lipid-peroxide complex, a protein-peroxide complex or a nanomaterial-peroxide complex.

[0009] The inner layer and the outer layer of the vibration-reducing, oxygen-supplying and fresh-keeping gasket for airtight packaging of the present invention can be used alone or in combination to achieve vibration reduction, controlled release and carrying functions.

[0010] The oxygen supply principle of peroxide is that water reacts with peroxide to generate oxygen and hydroxide; hydroxide can absorb carbon dioxide produced by the respiration of fruits and vegetables, and simultaneously reduce the accumulation of carbon dioxide. Taking calcium peroxide as an example, the reaction formula is as follows:

[0011] 2CaO2+2H2O=2Ca(OH)2+O2↑; Ca(OH)2+CO2=CaCO3+H2O

[0012] After the controlled-release material is compounded with peroxide, the slow-release effect of oxygen can be achieved by reducing the amount of substrate reaction and oxygen adsorption.

[0013] Furthermore, the soft gel layer is prepared from polyvinyl alcohol (PVA), polyvinyl pyrrolidone (PVP) and water.

[0014] Furthermore, the mass percentage of the polyvinyl alcohol and the polyvinyl pyrrolidone is 10%:(1%-15%), and the rest is water.

[0015] Among them, polyvinyl alcohol (PVA) is a white powder, a widely used water-soluble polymer with the characteristics of easy synthesis, good safety, easy product quality control, low price, and convenient use. PVA can be used as a food additive (GB2760-2014 "National Food Safety Standard Food Additives Usage Standard"), and can also be used as an emulsifier and stabilizer in the manufacture of various skin care products and cosmetics.

[0016] Polyvinylpyrrolidone (PVP) is also a water-soluble high molecular polymer with excellent physiological inertness, does not participate in human metabolism, and has excellent biocompatibility. It does not cause any irritation to the skin, mucous membranes, eyes, etc. It can be used as a clarifier and stabilizer in food processing.

[0017] Furthermore, the vibration-damping material includes natural fibers, inorganic fibers or synthetic fibers.

[0018] Furthermore, the vibration-damping material includes one or more of sponge, cotton, paper, cloth or non-woven fabric.

[0019] Further, the peroxide includes one or more of calcium peroxide, magnesium peroxide or potassium peroxide;

[0020] The mass ratio of the peroxide to the controlled-release material is 1:(1-5).

[0021] Furthermore, the polysaccharide includes starch; the inorganic non-metal includes one or both of diatomaceous earth or zeolite; the metal includes alumina; the lipid includes one or both of stearic acid or stearate; the protein includes gelatin; and the nanomaterial includes nano-silica.

[0022] Furthermore, the inner layer and / or the outer layer also contain volatile fresh-keeping substances;

[0023] The added amount of the volatile fresh-keeping substance is less than 20% of the usable space of the sealed package.

[0024] The gasket of the present invention can also carry volatile fresh-keeping substances to further improve the fresh-keeping effect of fruits and vegetables. The volatile fresh-keeping substances carried are usually volatile substances that have the functions of inhibiting bacteria, delaying the aging of fruits and vegetables, or enhancing the resistance of fruits and vegetables to stress.

[0025] Furthermore, the volatile preservative substances include one or more of essential oils, extracts of main components of essential oils, antibacterial substances, substances that enhance the stress resistance of fruits and vegetables, or substances that delay the aging of fruits and vegetables.

[0026] Furthermore, the essential oil has an antibacterial effect and can prolong the storage time of fruits and vegetables, including one or more of grapefruit peel essential oil, lemon essential oil, tea tree essential oil, cinnamon essential oil, litsea cubeba essential oil, thyme essential oil, clove essential oil, oregano essential oil, perilla essential oil, cypress essential oil, grapefruit essential oil, basil essential oil, lavender essential oil, peppermint essential oil, citronella essential oil, lemon balm essential oil, wormwood essential oil, mustard essential oil, chrysanthemum essential oil, eucalyptus essential oil or rosemary essential oil.

[0027] The main component extract of the essential oil has antibacterial effect and can prolong the storage time of fruits and vegetables, and includes one or more of citral, cinnamaldehyde, citronellal, perillaldehyde, terpinene-4-ol (4-pineol), eugenol, thymol, carvacrol, linalool, anethole, eucalyptol or menthol.

[0028] The antibacterial substance can prolong the storage time of fruits and vegetables, and includes one or more of chlorine dioxide, ethanol, ozone or sulfur dioxide.

[0029] The substance for enhancing stress resistance of fruits and vegetables can improve stress resistance of fruits and vegetables and prolong storage time, and includes one or more of methyl jasmonate and methyl salicylate.

[0030] The fruit and vegetable aging-delaying substance can delay physiological aging and prolong the storage time, and includes one or more of 1-methylcyclopropene (1-MCP) and brassinolide.

[0031] Preferably, the volatile preservative substance is one or more of citral, 4-pineneol, eugenol, tea tree essential oil, grapefruit peel essential oil, lemon essential oil, methyl jasmonate, methyl salicylate, chlorine dioxide, ethanol, 1-methylcyclopropene or brassinolide.

[0032] In a second aspect, the present invention provides a method for preparing a vibration-damping, oxygen-supplying and fresh-keeping gasket for sealed packaging, comprising the following steps:

[0033] S1, dissolving polyvinyl alcohol and polyvinyl pyrrolidone in water, and mixing well to obtain a soft gel solution;

[0034] S2, dispersing and mixing the peroxide and the controlled-release material in an organic solvent to form a suspension, and performing solid-liquid separation, and retaining the precipitate, which is the oxygen slow-release material;

[0035] S3, dissolving the oxygen slow-release material and / or the volatile fresh-keeping substance into the soft gel liquid to obtain an outer layer functional soft gel liquid;

[0036] Adsorbing the oxygen slow-release material and / or the volatile fresh-keeping substance in the vibration-damping material to obtain an inner layer functional vibration-damping material;

[0037] S4, pouring the soft gel liquid or the outer layer functional soft gel liquid into a mold, and then putting the vibration-damping material or the inner layer functional vibration-damping material into the mold, so that the soft gel liquid or the outer layer functional soft gel liquid wraps the vibration-damping material or the inner layer functional vibration-damping material; then subjecting the mold to freeze-thaw treatment for 1-5 times, so as to obtain a gasket with an outer layer wrapping an inner layer;

[0038] Wherein, at least one of the outer layer and the inner layer contains the oxygen slow-release material and / or the volatile fresh-keeping substance.

[0039] Preferably, the mass ratio of polyvinyl alcohol to polyvinyl pyrrolidone is 10:(1-15).

[0040] In a third aspect, the present invention provides an application of a gasket in the logistics of fruits and vegetables and their storage after logistics.

[0041] Compared with the prior art, the present invention has the following advantages:

[0042] 1. The present invention provides a vibration-damping, oxygen-supplying and fresh-keeping gasket for airtight packaging, which has the effects of oxygen supply, vibration reduction and fresh-keeping. Its vibration-damping function can effectively reduce the damage in the logistics of fruits and vegetables, its oxygen supply function can realize a closed low-oxygen environment and reduce the impact of the external environment on the inside of the package, and its fresh-keeping function can further improve the effect on the basis of low-oxygen fresh-keeping.

[0043] 2. The present invention provides a vibration-damping, oxygen-supplying and fresh-keeping gasket for airtight packaging. The surface of fruits and vegetables does not need to be treated, which saves time and space for post-harvest fruit treatment and drying, and reduces the adverse effects of surface treatment of fruits and vegetables.

[0044] 3. Compared with the preservation technology of inert gases such as nitrogen and argon under closed conditions, the technology of the present invention can save the purchase cost and storage space of gas cylinders such as nitrogen cylinders and argon cylinders.

[0045] 4. Compared with the independent atmosphere-controlled membrane preservation technology, the present invention is a closed preservation technology that does not require external oxygen supply and reduces oxygen loss caused by stacking.

[0046] 5. The present invention can simultaneously reduce the phenomenon of water droplets or water mist in the package.

[0047] 6. The present invention can simultaneously reduce the CO2 concentration in the package and alleviate the toxicity of CO2 to fruits and vegetables. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 This is the appearance of T1, T2, T3, and T4 gaskets.

[0049] Figure 2 This is the appearance picture of the M1 gasket.

[0050] Figure 3 The preservation effect of M1 gasket during blueberry transportation.

[0051] Figure 4 This is the appearance of the M2 gasket.

[0052] Figure 5 The preservation effect of M2 gasket during blueberry transportation.

[0053] Figure 6 This is the appearance picture of the M3 gasket.

[0054] Figure 7 The preservation effect of M3 gasket during the transportation of cherry tomatoes.

[0055] Figure 8 This is the appearance of the M4 gasket.

[0056] Fig. 9The preservation effect of M4 gasket during the transportation of cherry tomatoes.

[0057] Fig.10 This is the appearance picture of the M5 gasket.

[0058] Fig.11 The preservation effect of M5 gasket during cherry transportation.

[0059] Fig.12 This is the appearance picture of M6 gasket.

[0060] Fig.13 The preservation effect of M6 gasket during cherry transportation.

[0061] Fig.14 This is the appearance picture of M7 gasket.

[0062] Fig.15 The preservation effect of M7 gasket during blueberry transportation.

[0063] Fig.16 This is the appearance picture of G1 gasket.

[0064] Fig.17 The preservation effect of G1 gasket during blueberry transportation.

[0065] Fig.18 This is the appearance picture of the G2 gasket.

[0066] Fig.19 The preservation effect of G2 gasket during blueberry transportation.

[0067] Fig. 20 This is the appearance picture of the G3 gasket.

[0068] Fig.21 The preservation effect of G3 gasket during blueberry transportation.

[0069] Fig. 22 This is the appearance picture of G4 gasket.

[0070] Fig.23 The preservation effect of G4 gasket during blueberry transportation.

[0071] Fig.24 This is the appearance picture of the G5 gasket.

[0072] Fig.25 The preservation effect of G5 gasket during blueberry transportation. DETAILED DESCRIPTION

[0073] In order to better explain the present invention and facilitate understanding, the present invention is described in detail below through specific implementation modes in conjunction with the accompanying drawings.

[0074] In order to better understand the above technical scheme, exemplary embodiments of the present invention will be described in more detail below. It should be understood that the present invention can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided in order to enable a clearer and more thorough understanding of the present invention, and to be able to fully convey the scope of the present invention to those skilled in the art.

[0075] Example 1

[0076] This example prepares a soft gel (T material) and compares the effects of different mass ratios of PVA to PVP on the appearance and properties of the gasket during the preparation process. In this example, the mass ratios of PVA to PVP are set to 10:1, 10:5, 10:10, and 10:15, corresponding to T1, T2, T3, and T4 materials, respectively.

[0077] 1. Preparation of gaskets with different mass ratios:

[0078] (1) 10 g of PVA was mixed with 1 g, 5 g, 10 g, and 15 g of PVP, respectively, and water was added to make up to 100 mL, and then heated to 90° C. and mixed thoroughly to obtain mixed solutions 1a, 1b, 1c, and 1d;

[0079] (2) cooling the above different mixed solutions to below 50° C., adding NaOH to adjust the solution pH to 10, and obtaining mixed solutions 2a, 2b, 2c, and 2d;

[0080] (3) 2a, 2b, 2c, and 2d were poured into molds (length and width were 6.2 cm and 3.8 cm, respectively), and freeze-thawed for 4 cycles to obtain T1, T2, T3, and T4 materials, respectively.

[0081] 2. Comparison of T gaskets with different mass ratios:

[0082] The appearance of the T1, T2, T3, and T4 soft gel pads prepared in this example is shown in FIG. Figure 1 The sensory evaluation of the four gaskets was carried out, and the results are as follows:

[0083] T1: milky white, the highest transparency, elastic, easy to stretch, low viscosity, smooth surface, after one day of placement, the gasket shrinks slightly;

[0084] T2: milky white, less transparent than T1, more elastic, easy to stretch, higher viscosity than T1, smooth surface, no obvious shrinkage after one day of placement;

[0085] T3: White with a yellowish tint, low transparency, high elasticity, easy to stretch, higher viscosity than T2, and no obvious shrinkage of the gasket after one day of placement;

[0086] T4: Yellowish white, low transparency, high elasticity, easy to stretch, higher viscosity than T3. After one day of placement, the gasket has no obvious shrinkage.

[0087] As the PVP filling ratio increases, the viscosity of the gasket becomes higher and higher, and the gasket becomes softer and softer.

[0088] Example 2

[0089] In this example, the preparation of M1 gasket (soft gel + sponge + starch + calcium peroxide) was carried out, and its effect on the logistics and storage of blueberry fruits after logistics was studied. A non-sealed group without gasket (W1) and a sealed treatment group without gasket (H1) were used as comparative examples to observe the preservation effect.

[0090] 1. Preparation of M1 gasket

[0091] (1) Weigh 10.0 g PVA and 2.0 g PVP, add 88 mL water, heat to 90 °C and stir to obtain A1 mixed solution;

[0092] (2) Weigh 1.0 g starch and 1.0 g CaO2, add 20 mL ethanol, mix and stir evenly, separate and dry to obtain a starch-CaO2 complex;

[0093] (3) starch-CaO2 complex and ethanol were mixed in a mass ratio of 1:4 and stirred for 10 min to obtain B1 suspension;

[0094] (4) A1 and B1 were mixed in a mass ratio of 13:1 and stirred for 10 min to obtain a mixed solution C1;

[0095] (5) Pour part of the C1 mixture into the mold, then put in a 3 mm thick sponge, and then pour the remaining C1 mixture to wrap the sponge. The freeze-thaw cycle is repeated 4 times to obtain the M1 gasket. The appearance of the M1 gasket is shown in Figure 2 .

[0096] 2. Application effect of M1 gasket

[0097] The effect of M1 gasket on the logistics and storage of blueberry fruit after logistics was determined, and the preservation effect was observed by taking the non-sealed group without gasket (W1) and the sealed treatment group without gasket (H1) as comparative examples. The specific implementation method is as follows:

[0098] (1) Blueberry fruits were purchased from a fruit supermarket, and fruits of uniform size and without damage were selected for use in the experiment.

[0099] (2) M1 group treatment: Place the M1 gasket at the bottom of a sealed packaging box (5.5×5.5×3cm, 50g±5g), then place the blueberries in it and seal it for storage; W1 group treatment: Place the blueberries directly in the same packaging box without a gasket and store it in an unsealed manner; H1 group treatment: Place the blueberries directly in the same packaging box without a gasket and store it in a sealed manner. The packaging boxes of the M1, W1, and H1 groups were fixed in cardboard boxes and prepared for simulated transportation.

[0100] (3) Simulated logistics and post-logistics storage conditions: The treated cartons were placed on a simulated transport vibration table (model SN-100B), with the parameters set to 200 r / min (3.4 Hz) and 12 h to simulate the fruit transportation process. After the vibration, the blueberries were stored at 20°C and the good fruit rate was compared every other day. The results are shown in Table 1. The status of the blueberries in each group on the 8th day is as follows: Figure 3 As shown in Table 1, the good fruit rate of the M1 treatment group was still above 80% on the 8th day, while the good fruit rates of the W1 and H1 groups were both below 10%. The effect of the M1 group was significantly better than that of the W1 and H1 groups.

[0101] Table 1 Comparison of good fruit rate of blueberries in different treatment groups

[0102]

[0103]

[0104] Example 3

[0105] In this example, the preparation of M2 gasket (soft gel + sponge + diatomaceous earth + calcium peroxide) was carried out, and its effect on the logistics and storage of blueberry fruits after logistics was studied. A non-sealed group without gasket (W1) and a sealed treatment group without gasket (H1) were used as comparative examples to observe the preservation effect.

[0106] 1. Preparation of M2 gasket

[0107] (1) Weigh 10.0 g PVA and 2.0 g PVP, add 88 mL water, heat to 90 °C and stir to obtain A1 mixed solution;

[0108] (2) Weigh 1.0 g of diatomaceous earth and 1.0 g of CaO2, add 20 mL of ethanol, mix and stir evenly, separate and dry to obtain a diatomaceous earth-CaO2 composite;

[0109] (3) diatomite-CaO2 composite and ethanol were mixed and stirred at a mass ratio of 1:4 for 10 min to obtain a B2 suspension;

[0110] (4) A1 and B2 were mixed in a mass ratio of 13:1 and stirred for 10 min to obtain a mixed solution C2;

[0111] (5) Pour part of the C2 mixture into the mold, then put in a 3 mm thick sponge, and then pour in the remaining C2 mixture to wrap the sponge. The freeze-thaw cycle is repeated 4 times to obtain the M2 gasket. The appearance of the M2 gasket is shown in Figure 4 .

[0112] 2. Application effect of M2 gasket

[0113] The effect of M2 gasket on the logistics and storage of blueberry fruit after logistics was determined, and the preservation effect was observed by taking the non-sealed group without gasket (W1) and the sealed treatment group without gasket (H1) as comparative examples. The specific implementation method is as follows:

[0114] (1) Blueberry fruits were purchased from a fruit supermarket, and fruits of uniform size and without damage were selected for use in the experiment.

[0115] (2) M2 group treatment: Place the M2 gasket at the bottom of a sealed packaging box (5.5×5.5×3cm, 50g±5g), then place the blueberries in it and seal it for storage; W1 group treatment: Place the blueberries directly in the same packaging box without a gasket and store it in an unsealed manner; H1 group treatment: Place the blueberries directly in the same packaging box without a gasket and store it in a sealed manner. The packaging boxes of the M2, W1, and H1 groups were fixed in cardboard boxes and prepared for simulated transportation.

[0116] (3) The simulated logistics and storage conditions after logistics were the same as those in Example 2. After the vibration, the blueberries were stored at 20°C, and the good fruit rate was compared every other day. The results are shown in Table 2. The status of the blueberries in each group on the 8th day is as follows: Figure 5 As shown in Table 2, the good fruit rate of the M2 treatment group was still above 80% on the 8th day, while the good fruit rates of the W1 and H1 groups were both below 10%. The effect of the M2 group was significantly better than that of the W1 and H1 groups.

[0117] Table 2 Comparison of good fruit rate of blueberries in different treatment groups

[0118]

[0119] Example 4

[0120] In this example, the preparation of M3 gasket (soft gel + sponge + zeolite + calcium peroxide) was carried out, and its effect on the logistics and storage after logistics of cherry tomato fruits was studied. A non-sealed group without gasket (W2) and a sealed treatment group without gasket (H2) were used as comparative examples to observe the preservation effect.

[0121] 1. Preparation of M3 gasket

[0122] (1) Weigh 10.0 g PVA and 2.0 g PVP, add 88 mL water, heat to 90 °C and stir to obtain A1 mixed solution;

[0123] (2) Weigh 1.0 g of zeolite and 1.0 g of CaO2, add 20 mL of ethanol, mix and stir evenly, separate and dry to obtain a zeolite-CaO2 composite;

[0124] (3) zeolite-CaO2 composite and ethanol were mixed and stirred at a mass ratio of 1:4 for 10 min to obtain B3 suspension;

[0125] (4) A1 and B3 were mixed in a mass ratio of 13:1 and stirred for 10 min to obtain a mixed solution C3;

[0126] (5) Pour part of the C3 mixture into the mold, then put in a 3 mm thick sponge, and then pour the remaining C3 mixture to wrap the sponge. The freeze-thaw cycle is repeated 4 times to obtain the M3 gasket. The appearance of the M3 gasket is shown in Figure 6 .

[0127] 2. Application effect of M3 gasket

[0128] The effect of M3 gasket on the logistics and storage of cherry tomatoes after logistics was determined, and the non-sealed group without gasket (W2) and the sealed treatment group without gasket (H2) were used as comparative examples to observe the preservation effect. The specific implementation method is as follows:

[0129] (1) Cherry tomatoes were purchased from a fruit supermarket, and fruits of uniform size and without damage were selected for the experiment.

[0130] (2) M3 group treatment: Place the M3 gasket at the bottom of a sealed packaging box (5.5×5.5×3cm, 50g±5g), then place the cherry tomatoes in it and seal it for storage; W2 group treatment: Place the cherry tomatoes directly in the same packaging box without a gasket and store it in an unsealed manner; H2 group treatment: Place the cherry tomatoes directly in the same packaging box without a gasket and store it in a sealed manner. The packaging boxes of the M3, W2, and H2 groups were fixed in cardboard boxes and prepared for simulated transportation.

[0131] (3) The simulated logistics and storage conditions after logistics were the same as those in Example 2. After the vibration, the cherry tomatoes were stored at 20°C, and the good fruit rate was compared every other day. The results are shown in Table 3. The status of the cherry tomatoes in each group on the 8th day was as follows: Figure 7 As shown in Table 3, the good fruit rate of the M3 treatment group was still above 80% on the 8th day, while the good fruit rates of the W2 and H2 groups were both below 30%. The effect of the M3 group was significantly better than that of the W2 and H2 groups.

[0132] Table 3 Comparison of good fruit rate of cherry tomatoes in different treatment groups

[0133]

[0134] Example 5

[0135] In this example, the preparation of M4 gasket (soft gel + sponge + gelatin + calcium peroxide) was carried out, and its effect on the logistics and storage after logistics of cherry tomato fruits was studied. A non-sealed group without gasket (W2) and a sealed treatment group without gasket (H2) were used as comparative examples to observe the preservation effect.

[0136] 1. Preparation of M4 gasket

[0137] (1) Weigh 10.0 g PVA and 2.0 g PVP, add 88 mL water, heat to 90 °C and stir to obtain A1 mixed solution;

[0138] (2) Add 1.0 g of gelatin to 10 mL of distilled water, swell for 10 min, and heat and shake at 50°C to obtain a gelatin solution;

[0139] (3) Add 1.0 g of CaO2 to the gelatin solution, mix and stir evenly to obtain a B4 suspension;

[0140] (4) A1 and B4 were mixed in a mass ratio of 13:2 and stirred for 10 min to obtain a C4 mixed solution;

[0141] (5) Pour part of the C4 mixture into the mold, then put in a 3 mm thick sponge, and then pour the remaining C4 mixture to wrap the sponge. The freeze-thaw cycle is repeated 4 times to obtain the M4 gasket. The appearance of the M4 gasket is shown in Figure 8 .

[0142] 2. Application effect of M4 gasket

[0143] The effect of M4 gasket on the logistics and storage of cherry tomatoes after logistics was determined, and the non-sealed group without gasket (W2) and the sealed treatment group without gasket (H2) were used as comparative examples to observe the preservation effect. The specific implementation method is as follows:

[0144] (1) Cherry tomatoes were purchased from a fruit supermarket, and fruits of uniform size and without damage were selected for the experiment.

[0145] (2) M4 group treatment: Place the M4 gasket at the bottom of a sealed packaging box (5.5×5.5×3cm, 50g±5g), then place the cherry tomatoes in it and store them in a sealed box; W2 group treatment: Place the cherry tomatoes directly in the same packaging box without a gasket and store them in an unsealed box; H2 group treatment: Place the cherry tomatoes directly in the same packaging box without a gasket and store them in a sealed box. The packaging boxes of the M4, W2, and H2 groups were fixed in cardboard boxes and prepared for simulated transportation.

[0146] (3) The simulated logistics and storage conditions after logistics were the same as those in Example 2. After the vibration, the cherry tomatoes were stored at 20°C, and the good fruit rate was compared every other day. The results are shown in Table 4. The status of the cherry tomatoes in each group on the 8th day was as follows: Fig. 9As shown in Table 4, the good fruit rate of the M4 treatment group was still above 75% on the 8th day, while the good fruit rates of the W2 and H2 groups were both below 30%. The effect of the M4 group was significantly better than that of the W2 and H2 groups.

[0147] Table 4 Comparison of good fruit rate of cherry tomatoes in different treatment groups

[0148]

[0149] Example 6

[0150] In this example, the preparation of M5 gasket (soft gel + sponge + activated alumina + calcium peroxide) was carried out, and its effect on the logistics and storage of cherry fruits after logistics was studied. A non-sealed group without gasket (W3) and a sealed treatment group without gasket (H3) were used as comparative examples to observe the preservation effect.

[0151] 1. Preparation of M5 gasket

[0152] (1) Weigh 10.0 g PVA and 2.0 g PVP, add 88 mL water, heat to 90 °C and stir to obtain A1 mixed solution;

[0153] (2) Weigh 1.0 g of activated alumina and 1.0 g of CaO2, add 20 mL of ethanol, mix and stir evenly, separate and dry to obtain an alumina-CaO2 composite;

[0154] (3) Alumina-CaO2 composite and ethanol were mixed and stirred at a mass ratio of 1:4 for 10 min to obtain B5 suspension;

[0155] (4) A1 and B5 were mixed in a mass ratio of 13:1 and stirred for 10 min to obtain a C5 mixed solution;

[0156] (5) Pour part of the C5 mixture into the mold, then put in a 3 mm thick sponge, and then pour the remaining C5 mixture to wrap the sponge. The freeze-thaw cycle is repeated 4 times to obtain the M5 gasket. The appearance of the M5 gasket is shown in Fig.10 .

[0157] 2. Application effect of M5 gasket

[0158] The effect of M5 gasket on the logistics and storage of cherry fruits after logistics was determined, and the preservation effect was observed by taking the non-sealed group without gasket (W3) and the sealed treatment group without gasket (H3) as comparative examples. The specific implementation method is as follows:

[0159] (1) Cherry fruits were purchased from a fruit supermarket, and fruits of uniform size and without damage were selected for the experiment.

[0160] (2) M5 group treatment: M5 gasket was placed at the bottom of a sealed packaging box (5.5×5.5×3cm, 50g±5g), and the cherry fruits were placed in it and sealed for storage; W3 group treatment: The same packaging box was not placed with a gasket, and the cherries were directly placed in it and stored in an unsealed manner; H3 group treatment: The same packaging box was not placed with a gasket, and the cherries were directly placed in it and stored in a sealed manner. The packaging boxes of the M5, W3 and H3 groups were fixed in cardboard boxes and prepared for simulated transportation.

[0161] (3) The simulated logistics and storage conditions after logistics were the same as those in Example 2. After the vibration, the cherries were stored at 20°C, and the good fruit rate was compared every other day. The results are shown in Table 5. The status of the cherries in each group on the 8th day is as follows: Fig.11 As shown in Table 5, the good fruit rate of the M5 treatment group was still above 80% on the 8th day, while the good fruit rates of the W3 and H3 groups were both below 45%. The effect of the M5 group was significantly better than that of the W3 and H3 groups.

[0162] Table 5 Comparison of good fruit rate of cherries in different treatment groups

[0163]

[0164] Example 7

[0165] In this example, the preparation of M6 gasket (soft gel + sponge + stearic acid + calcium peroxide) was carried out, and its effect on the logistics and storage of cherry fruits after logistics was studied. The non-sealed group without gasket (W3) and the sealed treatment group without gasket (H3) were used as comparative examples to observe the preservation effect.

[0166] 1. Preparation of M6 gasket

[0167] (1) Weigh 10.0 g PVA and 2.0 g PVP, add 88 mL water, heat to 90 °C and stir to obtain A1 mixed solution;

[0168] (2) Add 1.0 g of stearic acid to 5 mL of anhydrous ethanol, heat and shake at 70° C. to obtain a stearic acid-ethanol solution;

[0169] (3) Add 1.0 g of CaO2 to the stearic acid-ethanol solution, mix and stir evenly to obtain a B6 suspension;

[0170] (4) A1 and B6 were mixed in a mass ratio of 13:1 and stirred for 10 min to obtain a C6 mixed solution;

[0171] (5) Pour part of the C6 mixture into the mold, then put in a 3 mm thick sponge, and then pour the remaining C6 mixture to wrap the sponge. The freeze-thaw cycle is repeated 4 times to obtain the M6 ​​gasket. The appearance of the M6 ​​gasket is shown in Fig.12 .

[0172] 2. Application effect of M6 gasket

[0173] The effect of M6 gasket on the logistics and storage of cherry fruits after logistics was determined, and the preservation effect was observed by taking the non-sealed group without gasket (W3) and the sealed treatment group without gasket (H3) as comparative examples. The specific implementation method is as follows:

[0174] (1) Cherry fruits were purchased from a fruit supermarket, and fruits of uniform size and without damage were selected for the experiment.

[0175] (2) M6 group treatment: M6 gasket was placed at the bottom of a sealed packaging box (5.5×5.5×3cm, 50g±5g), and then the cherry fruits were placed in it and sealed for storage; W3 group treatment: The same packaging box was not placed with a gasket, and the cherries were directly placed in it and stored in an unsealed manner; H3 group treatment: The same packaging box was not placed with a gasket, and the cherries were directly placed in it and stored in a sealed manner. The packaging boxes of the M6, W3, and H3 groups were fixed in cardboard boxes and prepared for simulated transportation.

[0176] (3) The simulated logistics and storage conditions after logistics were the same as those in Example 2. After the vibration, the cherries were stored at 20°C, and the good fruit rate was compared every other day. The results are shown in Table 6. The status of the cherries in each group on the 8th day was as follows: Fig.13 As shown in Table 6, the good fruit rate of the M6 ​​treatment group was still above 80% on the 8th day, while the good fruit rates of the W3 and H3 groups were both below 45%. The effect of the M6 ​​group was significantly better than that of the W3 and H3 groups.

[0177] Table 6 Comparison of good fruit rate of cherries in different treatment groups

[0178]

[0179] Example 8

[0180] In this example, the preparation of M7 gasket (soft gel + sponge + nano-silicon dioxide + calcium peroxide) was carried out, and its effect on the logistics and storage of blueberry fruits after logistics was studied. The non-sealed group (W4) with sponge gasket and the sealed treatment group (H4) with sponge gasket were used as comparative examples to observe the preservation effect.

[0181] 1. Preparation of M7 gasket

[0182] (1) Weigh 10.0 g PVA and 2.0 g PVP, add 88 mL water, heat to 90 °C and stir to obtain A1 mixed solution;

[0183] (2) Weigh 1.0 g of nano-silica and 1.0 g of CaO2, add 20 mL of ethanol, mix and stir evenly, separate and dry to obtain a nano-silica-CaO2 composite;

[0184] (3) The nano-silica-CaO2 composite and ethanol were mixed and stirred at a mass ratio of 1:4 for 10 min to obtain a B7 suspension;

[0185] (4) A1 and B7 were mixed in a mass ratio of 13:1 and stirred for 10 min to obtain a C7 mixed solution;

[0186] (5) Pour the C7 mixture into the mold, then put in a 3 mm thick sponge, and freeze-thaw for 4 times to obtain the M7 gasket. The appearance of the M7 gasket is shown in Fig.14 .

[0187] 2. Application effect of M7 gasket

[0188] The effect of M7 gasket on the logistics and storage of blueberry fruit after logistics was determined, and the preservation effect was observed using the non-sealed group (W4) with sponge gasket and the sealed treatment group (H4) with sponge gasket as the comparative examples. The specific implementation method is as follows:

[0189] (1) Blueberry fruits were purchased from a fruit supermarket, and fruits of uniform size and without damage were selected for use in the experiment.

[0190] (2) M7 group treatment: M7 gasket was placed at the bottom of a sealed packaging box (diameter 5.5 cm × height 5.5 cm, 45 g ± 5 g), and then blueberry fruits were placed in it and stored in a sealed manner; W4 group treatment: The same packaging box was placed with a double-layer sponge gasket, and then blueberry fruits were placed in it and stored in an unsealed manner; H4 group treatment: The same packaging box was placed with a double-layer sponge gasket, and then blueberry fruits were placed in it and stored in a sealed manner. The packaging boxes of the M7, W4, and H4 groups were fixed in cardboard boxes and prepared for simulated transportation.

[0191] (3) The simulated logistics and storage conditions after logistics were the same as those in Example 2. After the vibration, the blueberries were stored at 20°C, and the good fruit rate was compared every other day. The results are shown in Table 7. The status of the blueberries in each group on the 8th day is as follows: Fig.15 As shown in Table 7, the good fruit rate of the M7 treatment group was still above 75% on the 8th day, while the good fruit rates of the W4 and H4 groups were both below 35%. The effect of the M7 group was significantly better than that of the W4 and H4 groups.

[0192] Table 7 Comparison of good fruit rate of blueberries in different treatment groups

[0193]

[0194] Example 9

[0195] In this example, the preparation of G1 gasket (M2+citral) and its effect on the logistics and storage of blueberry fruits were carried out. The sealed treatment with sponge gasket (H5 group) and the sealed treatment with M2 gasket (M2 group) were used as comparative examples to observe the preservation effect of G1 gasket.

[0196] 1. Preparation of G1 Gasket

[0197] (1) Weigh 10.0 g PVA and 2.0 g PVP, add 88 mL water, heat to 90 °C and stir to obtain A1 mixed solution;

[0198] (2) Weigh 1.0 g of diatomaceous earth and 1.0 g of CaO2, add 20 mL of ethanol, mix and stir evenly, separate and dry to obtain a diatomaceous earth-CaO2 composite;

[0199] (3) 2 g of diatomaceous earth-CaO2 composite, 16 g of ethanol, and 1.5 mL of citral were mixed and stirred for 10 min to obtain B8 suspension;

[0200] (4) A1 and B8 were mixed in a mass ratio of 13:1 and stirred for 10 min to obtain a C8 mixture;

[0201] (5) Pour the C8 mixture into the mold, and then put a 3 mm thick sponge into it so that the sponge is completely covered by the C8 mixture. The freeze-thaw cycle is repeated 4 times to obtain the G1 gasket. The appearance of the G1 gasket is shown in Fig.16 .

[0202] 2. Application effect of G1 gasket

[0203] The effect of G1 gasket on the logistics and storage of blueberry fruit after logistics was determined. The airtight treatment with sponge gasket (H5 group) and the airtight treatment with M2 gasket (M2 group) were used as comparative examples to observe the preservation effect of G1 gasket. The specific implementation method is as follows:

[0204] (1) Blueberry fruits were purchased from a fruit supermarket, and fruits of uniform size and without damage were selected for use in the experiment.

[0205] (2) G1 group treatment: G1 gasket was placed at the bottom of a sealed packaging box (5.5×5.5×3cm, 50g±5g), and then blueberry fruits were placed in it and sealed for storage; H5 group treatment: a double-layer sponge gasket was placed in the same packaging box, and then blueberry fruits were placed in it and sealed for storage; M2 group treatment: an M2 gasket was placed in the same packaging box, and then blueberry fruits were placed in it and sealed for storage. The packaging boxes of the G1, M2 and H5 groups were fixed in cardboard boxes and prepared for simulated transportation.

[0206] (3) The simulated logistics and storage conditions after logistics were the same as those in Example 2. After the vibration, the blueberries were stored at 20°C, and the good fruit rate was compared every other day. The results are shown in Table 8. The status of the blueberries in each group on the 8th day is as follows: Fig.17 As shown in Table 8, the good fruit rate of the G1 treatment group was still above 80% on the 8th day, while the good fruit rate of the H5 group was less than 35%. The effect of the G1 group was significantly better than that of the H5 group and slightly better than that of the M2 group.

[0207] Table 8 Comparison of good fruit rate of blueberries in different treatment groups

[0208]

[0209]

[0210] Example 10

[0211] In this example, the preparation of G2 gasket (M2+1-MCP) was carried out, and its effect on the logistics and storage of blueberry fruits after logistics was studied. The sealed treatment with sponge gasket (H5 group) and the sealed treatment with M2 gasket (M2 group) were used as comparative examples to observe the preservation effect.

[0212] 1. Preparation of G2 Gasket

[0213] (1) Weigh 10.0 g PVA and 2.0 g PVP, add 88 mL water, heat to 90 °C and stir to obtain A1 mixed solution;

[0214] (2) Weigh 1.0 g of diatomaceous earth and 1.0 g of CaO2, add 20 mL of ethanol, mix and stir evenly, separate and dry to obtain a diatomaceous earth-CaO2 composite;

[0215] (3) 2.0 g of diatomite-CaO2 composite, 16.0 g of ethanol, and 0.1 g of 1-methylcyclopropene (1-MCP) were mixed and stirred for 10 min to obtain a B9 suspension;

[0216] (4) A1 and B9 were mixed in a mass ratio of 13:1 and stirred for 10 min to obtain a C9 mixed solution;

[0217] (5) Pour the C9 mixture into the mold, and then put a 3 mm thick sponge in it so that the sponge is completely covered by the C9 mixture. The freeze-thaw cycle is repeated 4 times to obtain the G2 gasket. The appearance of the G2 gasket is shown in Fig.18 .

[0218] 2. Application effect of G2 gasket

[0219] The effect of G2 gasket on the logistics and storage of blueberry fruit after logistics was determined, and the preservation effect was observed by taking the airtight treatment with sponge gasket (H5 group) and the airtight treatment with M2 gasket (M2 group) as comparative examples. The specific implementation method is as follows:

[0220] (1) Blueberry fruits were purchased from a fruit supermarket, and fruits of uniform size and without damage were selected for use in the experiment.

[0221] (2) G2 group treatment: G2 gasket was placed at the bottom of a sealed packaging box (5.5×5.5×3cm, 50g±5g), and then blueberry fruits were placed in it and sealed for storage; H5 group treatment: The same packaging box was placed with a double-layer sponge gasket, and then blueberry fruits were placed in it and sealed for storage; M2 group treatment: The same packaging box was added with M2 gasket, and then blueberry fruits were placed in it and sealed for storage. The packaging boxes of the G2, H5 and M2 groups were fixed in cardboard boxes and prepared for simulated transportation.

[0222] (3) The simulated logistics and storage conditions after logistics were the same as those in Example 2. After the vibration, the blueberries were stored at 20°C, and the good fruit rate was compared every other day. The results are shown in Table 9. The status of the blueberries in each group on the 8th day is as follows: Fig.19 As shown in Table 9, the good fruit rate of the G2 treatment group was still above 80% on the 8th day, while the good fruit rate of the H5 group was less than 35%. The effect of the G2 group was significantly better than that of the H5 group and slightly better than that of the M2 group.

[0223] Table 9 Comparison of good fruit rate of blueberries in different treatment groups

[0224]

[0225] Embodiment 11

[0226] This example describes the preparation of G3 gasket (M2 + methyl jasmonate) and its effects on the logistics and storage of blueberry fruits after logistics. The sealed treatment with sponge gasket (H5 group) and the sealed treatment with M2 gasket (M2 group) are used as comparative examples to observe the preservation effect.

[0227] 1. Preparation of G3 Gasket

[0228] (1) Weigh 10.0 g PVA and 2.0 g PVP, add 88 mL water, heat to 90 °C and stir to obtain A1 mixed solution;

[0229] (2) Weigh 1.0 g of diatomaceous earth and 1.0 g of CaO2, add 20 mL of ethanol, mix and stir evenly, separate and dry to obtain a diatomaceous earth-CaO2 composite;

[0230] (3) 2.0 g of diatomaceous earth-CaO2 composite, 16.0 g of ethanol, and 1.0 mL of methyl jasmonate were mixed and stirred for 10 min to obtain a B10 suspension;

[0231] (4) A1 and B10 were mixed in a mass ratio of 13:1 and stirred for 10 min to obtain a C10 mixed solution;

[0232] (5) Pour the C10 mixture into the mold, and then put a 3 mm thick sponge into it so that the sponge is completely covered by the C10 mixture. The freeze-thaw cycle is repeated 4 times to obtain the G3 gasket. The appearance of the G3 gasket is shown in Fig. 20 .

[0233] 2. Application effect of G3 gasket

[0234] The effect of G3 gasket on the logistics and storage of blueberry fruit after logistics was determined, and the preservation effect was observed by taking the airtight treatment with sponge gasket (H5 group) and the airtight treatment with M2 gasket (M2 group) as comparative examples. The specific implementation method is as follows:

[0235] (1) Blueberry fruits were purchased from a fruit supermarket, and fruits of uniform size and without damage were selected for use in the experiment.

[0236] (2) G3 group treatment: G3 gasket was placed at the bottom of a sealed packaging box (5.5×5.5×3cm, 50g±5g), and then blueberry fruits were placed in it and sealed for storage; H5 group treatment: The same packaging box was placed with a double-layer sponge gasket, and then blueberry fruits were placed in it and sealed for storage; M2 group treatment: The same packaging box was added with an M2 gasket, and then blueberry fruits were placed in it and sealed for storage. The packaging boxes of the G3, H5 and M2 groups were fixed in cardboard boxes and prepared for simulated transportation.

[0237] (3) The simulated logistics and storage conditions after logistics were the same as those in Example 2. After the vibration, the blueberries were stored at 20°C, and the good fruit rate was compared every other day. The results are shown in Table 10. The status of the blueberries in each group on the 8th day is as follows: Fig.21 As shown in Table 10, the good fruit rate of the G3 treatment group was still above 80% on the 8th day, while the good fruit rate of the H5 group was less than 35%. The effect of the G3 group was significantly better than that of the H5 group and slightly better than that of the M2 group.

[0238] Table 10 Comparison of good fruit rate of blueberries in different treatment groups

[0239]

[0240] Example 12

[0241] In this example, the preparation of G4 gasket (M2 + tea tree essential oil) was carried out, and its effect on the logistics and storage of blueberry fruits after logistics was studied. The sealed treatment with sponge gasket (H5 group) and the sealed treatment with M2 gasket (M2 group) were used as comparative examples to observe the preservation effect.

[0242] 1. Preparation of G4 Gasket

[0243] (1) Weigh 10.0 g PVA and 2.0 g PVP, add 88 mL water, heat to 90 °C and stir to obtain A1 mixed solution;

[0244] (2) Weigh 1.0 g of diatomaceous earth and 1.0 g of CaO2, add 20 mL of ethanol, mix and stir evenly, separate and dry to obtain a diatomaceous earth-CaO2 composite;

[0245] (3) 2.0 g of diatomaceous earth-CaO2 complex, 16.0 g of ethanol, and 4 mL of tea tree essential oil were mixed and stirred for 10 min to obtain a B11 suspension;

[0246] (4) A1 and B11 were mixed in a mass ratio of 13:1 and stirred for 10 min to obtain a C11 mixed solution;

[0247] (5) Pour the C11 mixture into the mold, and then put a 3 mm thick sponge into it so that the sponge is completely covered by the C11 mixture. The freeze-thaw cycle is repeated 4 times to obtain the G4 gasket. The appearance of the G4 gasket is shown in Fig. 22 .

[0248] 2. Application effect of G4 gasket

[0249] The effect of G4 gasket on the logistics and storage of blueberry fruit after logistics was determined, and the preservation effect was observed by taking the airtight treatment with sponge gasket (H5 group) and the airtight treatment with M2 gasket (M2 group) as comparative examples. The specific implementation method is as follows:

[0250] (1) Blueberry fruits were purchased from a fruit supermarket, and fruits of uniform size and without damage were selected for use in the experiment.

[0251] (2) G4 group treatment: G4 gasket was placed at the bottom of a sealed packaging box (5.5×5.5×3cm, 50g±5g), and then blueberry fruits were placed in it and sealed for storage; H5 group treatment: The same packaging box was placed with a double-layer sponge gasket, and then blueberry fruits were placed in it and sealed for storage; M2 group treatment: The same packaging box was added with an M2 gasket, and then blueberry fruits were placed in it and sealed for storage. The packaging boxes of the G4, H5 and M2 groups were fixed in cardboard boxes and prepared for simulated transportation.

[0252] (3) The simulated logistics and storage conditions after logistics were the same as those in Example 2. After the vibration, the blueberries were stored at 20°C, and the good fruit rate was compared every other day. The results are shown in Table 11. The status of the blueberries in each group on the 8th day is as follows: Fig.23 As shown in Table 11, the good fruit rate of the G4 treatment group was still above 80% on the 8th day, while the good fruit rate of the H5 group was less than 35%. The effect of the G4 group was significantly better than that of the H5 group and slightly better than that of the M2 group.

[0253] Table 11 Comparison of good fruit rate of blueberries in different treatment groups

[0254]

[0255] Example 13

[0256] In this example, the preparation of G5 gasket (M2 + grapefruit peel essential oil + 1-methylcyclopropene) was carried out, and its effect on the logistics and storage of blueberry fruits after logistics was observed. The sealed treatment with sponge gasket (H5 group) and the sealed treatment with M2 gasket (M2 group) were used as comparative examples to observe the preservation effect.

[0257] 1. Preparation of G5 Gasket

[0258] (1) Weigh 10.0 g PVA and 2.0 g PVP, add 88 mL water, heat to 90 °C and stir to obtain A1 mixed solution;

[0259] (2) Weigh 1.0 g of diatomaceous earth and 1.0 g of CaO2, add 20 mL of ethanol, mix and stir evenly, separate and dry to obtain a diatomaceous earth-CaO2 composite;

[0260] (3) 2.0 g of diatomaceous earth-CaO2 composite, 16.0 g of ethanol, 1.5 mL of grapefruit peel essential oil, and 0.1 g of 1-methylcyclopropene (1-MCP) were mixed and stirred for 10 min to obtain a B12 suspension;

[0261] (4) A1 and B12 were mixed in a mass ratio of 13:1 and stirred for 10 min to obtain a C12 mixed solution;

[0262] (5) Pour the C12 mixture into the mold, and then put a 3 mm thick sponge into it so that the sponge is completely covered by the C12 mixture. The freeze-thaw cycle is repeated 4 times to obtain the G5 gasket. The appearance of the G5 gasket is shown in Fig.24 .

[0263] 2. Application effect of G5 gasket

[0264] The effect of G5 gasket on the logistics and storage of blueberry fruit after logistics was determined, and the preservation effect was observed by taking the airtight treatment with sponge gasket (H5 group) and the airtight treatment with M2 gasket (M2 group) as comparative examples. The specific implementation method is as follows:

[0265] (1) Blueberry fruits were purchased from a fruit supermarket, and fruits of uniform size and without damage were selected for use in the experiment.

[0266] (2) G5 group treatment: G5 gasket was placed at the bottom of a sealed packaging box (5.5×5.5×3cm, 50g±5g), and then blueberry fruits were placed in it and sealed for storage; H5 group treatment: The same packaging box was placed with a double-layer sponge gasket, and then blueberry fruits were placed in it and sealed for storage; M2 group treatment: The same packaging box was added with an M2 gasket, and then blueberry fruits were placed in it and sealed for storage. The packaging boxes of the G5, H5 and M2 groups were fixed in cardboard boxes and prepared for simulated transportation.

[0267] (3) The simulated logistics and storage conditions after logistics were the same as those in Example 2. After the vibration, the blueberries were stored at 20°C, and the good fruit rate was compared every other day. The results are shown in Table 12. The status of the blueberries in each group on the 8th day is as follows: Fig.25 As shown in Table 12, the good fruit rate of the G5 treatment group was still above 80% on the 8th day, while the good fruit rate of the H5 group was less than 35%. The effect of the G5 group was significantly better than that of the H5 group and slightly better than that of the M2 group.

[0268] Table 12 Comparison of good fruit rate of blueberries in different treatment groups

[0269]

[0270] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. An application of a vibration-damping oxygen-supplying fresh-keeping gasket for airtight packaging in the logistics of fruits and vegetables and storage after logistics, characterized in that: The gasket is an outer layer wrapping an inner layer; the inner layer is a vibration-damping material, and the outer layer is a soft gel layer; The inner layer and / or the outer layer contain oxygen slow-release material; The oxygen slow-release material comprises a composite of a peroxide and a controlled-release material, wherein the composite comprises one or more of a polysaccharide-peroxide composite, an inorganic non-metal-peroxide composite, a lipid-peroxide composite, a protein-peroxide composite or a nanomaterial-peroxide composite; The mass ratio of the peroxide to the controlled-release material is 1:(1-5); The peroxide includes one or more of calcium peroxide, magnesium peroxide or potassium peroxide; The polysaccharide includes starch; the inorganic non-metal includes one or both of diatomaceous earth and zeolite; the lipid includes one or both of stearic acid or stearate; the protein includes gelatin; and the nanomaterial includes nano-silicon dioxide; The application comprises placing the fruits and vegetables and the gasket in a sealed package.

2. The use according to claim 1, characterized in that: The soft gel layer is prepared from polyvinyl alcohol, polyvinyl pyrrolidone and water.

3. The use according to claim 2, characterized in that: The mass percentage of the polyvinyl alcohol and the polyvinyl pyrrolidone is 10%:(1%-15%), and the rest is water.

4. The use according to claim 1, characterized in that: The vibration-damping material comprises natural fibers, inorganic fibers or synthetic fibers.

5. The use according to claim 1, characterized in that: The vibration-damping material comprises one or more of sponge, cotton, paper, cloth or non-woven fabric.

6. The use according to any one of claims 1 to 5, characterized in that: The inner layer and / or the outer layer also contain volatile fresh-keeping substances; The amount of the volatile fresh-keeping substance added is less than 20% of the usable space of the sealed package; The volatile fresh-keeping substances include one or more of essential oils, extracts of the main components of essential oils, antibacterial substances, substances that enhance the resistance of fruits and vegetables to stress, or substances that delay the aging of fruits and vegetables; The essential oil comprises one or more of grapefruit peel essential oil, lemon essential oil, tea tree essential oil, cinnamon essential oil, litsea cubeba essential oil, thyme essential oil, clove essential oil, oregano essential oil, perilla essential oil, cypress essential oil, grapefruit essential oil, basil essential oil, lavender essential oil, peppermint essential oil, citronella essential oil, lemon balm essential oil, wormwood essential oil, mustard essential oil, chrysanthemum essential oil, eucalyptus essential oil or rosemary essential oil; the essential oil main component extract comprises citral, cinnamaldehyde, citronellal, perilla aldehyde , terpinene-4-ol (4-terpineol), eugenol, thymol, carvacrol, linalool, anethole, eucalyptol or menthol; the antibacterial substance includes one or more of chlorine dioxide, ethanol, ozone or sulfur dioxide; the substance that enhances the stress resistance of fruits and vegetables includes one or more of methyl jasmonate or methyl salicylate; the substance that delays the aging of fruits and vegetables includes one or more of 1-methylcyclopropene or brassinolide.

7. The use according to any one of claims 1 to 6, characterized in that The preparation method of the vibration-reducing oxygen-supplying fresh-keeping gasket comprises the following steps: S1, dissolving polyvinyl alcohol and polyvinyl pyrrolidone in water, and mixing well to obtain a soft gel solution; S2, dispersing and mixing the peroxide and the controlled-release material in an organic solvent to form a suspension, and performing solid-liquid separation, and retaining the precipitate, which is the oxygen slow-release material; S3, dissolving the oxygen slow-release material and / or the volatile fresh-keeping substance into the soft gel liquid to obtain an outer layer functional soft gel liquid; Adsorbing the oxygen slow-release material and / or the volatile fresh-keeping substance in the vibration-damping material to obtain an inner layer functional vibration-damping material; S4, pouring the soft gel liquid or the outer layer functional soft gel liquid into a mold, and then putting the vibration-damping material or the inner layer functional vibration-damping material into the mold, so that the soft gel liquid or the outer layer functional soft gel liquid wraps the vibration-damping material or the inner layer functional vibration-damping material; then subjecting the mold to freeze-thaw treatment for 1-5 times, so as to obtain a gasket with an outer layer wrapping an inner layer; Wherein, at least one of the outer layer and the inner layer contains the oxygen slow-release material and / or the volatile fresh-keeping substance.

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