Food-grade composite fruit and vegetable preservative as well as preparation method and application thereof

Abstract

The invention relates to a food-grade composite fruit and vegetable fresh-keeping agent, a preparation method thereof and application of the food-grade composite fruit and vegetable fresh-keeping agent in fruit and vegetable storage and transportation fresh-keeping and / or improvement of the content of functional components in fruits and vegetables. The fruit and vegetable fresh-keeping agent disclosed by the invention shows an excellent fresh-keeping effect before and after the harvest of various fruits and vegetables, and can effectively increase the content of functional components (such as anthocyanin and flavonoid) in the fruits and vegetables; besides, all the components in the fruit and vegetable fresh-keeping agent are easy to obtain and low in cost, and all the components of the fruit and vegetable fresh-keeping agent are edible, so that the fruit and vegetable fresh-keeping agent is safe, reliable and beneficial to human health. Therefore, the fruit and vegetable preservative disclosed by the invention has a wide application prospect and a remarkable market value.

Description

Technical Field

[0001] The present invention relates to the technical field of fruit and vegetable preservation, and in particular to a food-grade composite fruit and vegetable preservative, a preparation method thereof, and use thereof in fruit and vegetable storage and transportation preservation and / or increasing the content of functional components in fruits and vegetables. Background Art

[0002] In the context of the rapid development of the current Internet economy, the live streaming sales model of e-commerce is becoming increasingly popular, which has greatly promoted the innovation of fruit and vegetable product sales models and channels. As a key link in the sales of fruits and vegetables, the importance of logistics and distribution is self-evident. However, the current traditional means of transportation are still insufficient in the preservation technology of fresh fruits and vegetables during the logistics process. This problem has led to the frequent rotting and deterioration of fruit and vegetable products during transportation, causing serious economic losses.

[0003] Although cold chain logistics and distribution are seen as an effective way to solve this problem, the high cost and significant temperature and climate differences between different regions, especially during the hot production season, make cold chain vehicle resources tight and unable to achieve comprehensive coverage of all fruit and vegetable products, which makes cold chain logistics have certain limitations in practical applications.

[0004] Controlled atmosphere preservation is a common preservation method in logistics storage and transportation, which is mainly achieved through technical means such as inflation, modified atmosphere film or packaging perforation. However, controlled atmosphere preservation has extremely strict requirements on packaging containers and internal inflation gas, and requires a lot of time and human resources after the fruits and vegetables are picked, which is not conducive to the rapid delivery of fresh fruits and vegetables to consumers.

[0005] In summary, in order to ensure the safety and efficiency of fruit and vegetable storage and transportation, we urgently need a safer and more effective preservation technology as a support to solve the challenges currently faced in the field of fruit and vegetable preservation. Summary of the invention

[0006] Purpose of the Invention

[0007] In view of the defects or needs existing in the above-mentioned prior art, the object of the present invention is to provide a food-grade composite fruit and vegetable preservative having excellent fruit and vegetable preservation effect during fruit and vegetable storage and transportation and capable of increasing the content of functional components in fruits and vegetables, a preparation method thereof, a fruit and vegetable preservation method based thereon, and use thereof in fruit and vegetable preservation and / or increasing the content of functional components in fruits and vegetables

[0008] Solution

[0009] To achieve the above object, the present invention adopts the following technical solution:

[0010] In a first aspect, the present invention provides a fruit and vegetable preservative, comprising the following components: arginine, sodium carboxymethyl cellulose, a soluble calcium salt and water.

[0011] For the above-mentioned fruit and vegetable preservatives:

[0012] Preferably, the content of arginine is 0.008 to 0.8 g / L, preferably 0.008 to 0.6 g / L, more preferably 0.01 to 0.4 g / L;

[0013] Preferably, the content of sodium carboxymethyl cellulose is 0.008 to 10 g / L, preferably 0.008 to 8 g / L, more preferably 0.01 to 5 g / L;

[0014] Preferably, the content of soluble calcium salt is 0.008 to 80 g / L, preferably 0.008 to 60 g / L, more preferably 0.01 to 50 g / L.

[0015] In a preferred embodiment, the fruit and vegetable preservative comprises the following components:

[0016] 0.01-0.4 g / L arginine, 0.01-5 g / L sodium carboxymethyl cellulose, 0.01-50 g / L soluble calcium salt, and the rest is water.

[0017] In a feasible embodiment, the soluble calcium salt is any one or more selected from the following: calcium chloride, calcium propionate, calcium acetate and calcium ascorbate.

[0018] In a possible embodiment, the arginine is L-arginine.

[0019] In the above-mentioned fruit and vegetable preservatives, the ingredients used are all food grade. Specifically, calcium is a substance necessary for the human body and an important substance constituting teeth and bones. In addition, calcium is also an essential nutrient element for plants, which can promote the formation of cell walls, maintain the stability of cell membranes, regulate enzyme activity in the body, etc.; L-arginine (Arg) is a natural amino acid with high safety and is allowed to be added to infant food. In recent years, the role of L-arginine in plant response to adverse stress has also received attention. In addition, it has also been reported that L-arginine can inhibit pathogens after fruit and vegetable harvesting; sodium carboxymethyl cellulose (CMC) is a safe and non-toxic anionic active agent, which is widely used in food processing and can be used as an emulsifier, thickener, and film-forming agent. Therefore, the fruit and vegetable preservative of the present invention is a food grade fruit and vegetable preservative with high safety.

[0020] In a second aspect, the present invention provides a method for preparing the fruit and vegetable preservative as described in the first aspect, the preparation method comprising:

[0021] Add the formulated amount of arginine, sodium carboxymethyl cellulose and soluble calcium salt into water in sequence, and stir until they are completely dissolved.

[0022] In a third aspect, the present invention provides a method for preserving fruits and vegetables, the method comprising the following steps: before or after harvesting the fruits and vegetables, applying an effective amount of the fruit and vegetable preservative as described in the first aspect above or the fruit and vegetable preservative prepared according to the preparation method described in the second aspect above to the surface of the fruits and vegetables.

[0023] In a feasible embodiment, the application method includes but is not limited to dipping, spraying or film coating.

[0024] In a feasible embodiment, the fruits and vegetables used for preservation include but are not limited to grapes, tomatoes, blueberries, blue indigo fruits, strawberries, raspberries, blackberries, currants, sea buckthorn, kiwis, mulberries, cherries, and figs.

[0025] The term "effective amount" refers to the amount or dosage of an active ingredient that can provide the desired effect after single or multiple applications to the surface of fruits and vegetables. The effective amount can be determined by those skilled in the art through known techniques and observations obtained under similar circumstances. When determining the effective amount or dosage of the active ingredient to be applied, those skilled in the art should consider a variety of factors, including but not limited to: the type of fruits and vegetables to be applied, storage and transportation methods, environmental conditions and other relevant circumstances.

[0026] In a fourth aspect, the present invention provides use of the fruit and vegetable preservative as described in the first aspect above or the fruit and vegetable preservative prepared according to the preparation method as described in the second aspect above for preserving fruits and vegetables and / or increasing the content of functional ingredients in fruits and vegetables.

[0027] In a feasible implementation manner, the fruit and vegetable preservation refers to the preservation of fruits and vegetables during storage and transportation.

[0028] In a feasible embodiment, the fruits and vegetables used for preservation include but are not limited to grapes, tomatoes, blueberries, blue indigo fruits, strawberries, raspberries, blackberries, currants, sea buckthorn, kiwis, mulberries, cherries, and figs.

[0029] In a feasible embodiment, the functional ingredients in the fruits and vegetables include but are not limited to flavonoids and anthocyanins.

[0030] Beneficial Effects

[0031] After a lot of experiments and screening, the inventors developed the fruit and vegetable preservative of the specific composition of the present invention. Compared with the prior art, the fruit and vegetable preservative of the present invention has the following advantages:

[0032] (1) Whether it is pre-harvest or post-harvest treatment, it shows excellent preservation effects, including but not limited to: significantly extending the storage time of fruits and vegetables at room temperature or low temperature, improving storage quality, etc.;

[0033] (2) After being treated with the preservative of the present invention, the content of functional components in fruits and vegetables can be further increased; for example, the content of flavonoids and / or anthocyanins in fruits and vegetables can be increased;

[0034] (3) Its performance in preserving fruits and vegetables and increasing the content of functional ingredients in fruits and vegetables is applicable to a variety of fruit and vegetable types (including but not limited to cherry tomatoes, Sun Rose grapes, blueberries, etc.), and therefore has wide applicability;

[0035] (4) All ingredients are of edible grade, which is not only safe and reliable, but also beneficial to human health;

[0036] (5) The ingredients used are common and easily available in the market, and the cost is relatively low, which is conducive to large-scale promotion and application. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] One or more embodiments are exemplarily described by the pictures in the accompanying drawings, and these exemplary descriptions do not constitute limitations on the embodiments. The special word "exemplary" here means "used as an example, embodiment or illustrative". Any embodiment described as "exemplary" here is not necessarily interpreted as being superior or better than other embodiments.

[0038] Figure 1 It shows the preservation effect of fruit and vegetable preservative A1 on harvested grapes.

[0039] Figure 2 It shows the preservation effect of fruit and vegetable preservative A2 on harvested grapes.

[0040] Figure 3 The results show the preservation effect of fruit and vegetable preservative A3 on harvested cherry tomatoes.

[0041] Figure 4 The results show the preservation effect of fruit and vegetable preservative A4 on harvested cherry tomatoes.

[0042] Figure 5 The results show the preservation effect of fruit and vegetable preservative A5 on harvested cherry tomatoes.

[0043] Figure 6 The results show the freshness-keeping effect of fruit and vegetable preservative A6 on blueberries after harvest when sprayed before harvest.

[0044] Figure 7 The results show the freshness-keeping effect of fruit and vegetable preservative A6 on blueberries after logistics when sprayed before harvest.

[0045] Figure 8The results show the freshness-keeping effect of fruit and vegetable preservative A6 on blue indigo fruit after logistics when sprayed before harvest.

[0046] Fig. 9 The results show the fresh-keeping effect of fruit and vegetable preservative A7 on harvested blue indigo fruit by spraying it before harvest.

[0047] Fig.10 The results show the preservation effect of fruit and vegetable preservative A9 on harvested blueberries.

[0048] Fig.11 This is the standard curve for determining the content of cyanidin-3-glucoside as described in Example 11.

[0049] Fig.12 Shows the effect of spraying fruit and vegetable preservative A6 before harvest on the anthocyanin content of blueberry fruit.

[0050] Fig.13 This is the standard curve for determining the rutin content described in Example 12.

[0051] Fig.14 The results show the effect of pre-harvest spraying of fruit and vegetable preservative A6 on the flavonoid content of blueberry fruit.

[0052] Fig.15 Shows the effect of spraying fruit and vegetable preservative A4 before harvest on the anthocyanin content of blueberry fruit.

[0053] Fig.16 The results show the effect of pre-harvest spraying of fruit and vegetable preservative A4 on the flavonoid content of blueberry fruit.

[0054] Fig.17 Shows the effect of spraying fruit and vegetable preservative A8 before harvest on the anthocyanin content of blueberry fruit.

[0055] Fig.18 The results show the effect of pre-harvest spraying of fruit and vegetable preservative A8 on the flavonoid content of blueberry fruit. DETAILED DESCRIPTION

[0056] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described in conjunction with the embodiments below. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0057] In addition, in order to better illustrate the present invention, numerous specific details are provided in the specific embodiments below. It should be understood by those skilled in the art that the present invention can also be implemented without certain specific details. In some embodiments, raw materials, elements, methods, means, etc. well known to those skilled in the art are not described in detail, so as to highlight the main purpose of the present invention.

[0058] Unless explicitly stated otherwise, throughout the specification and claims, the term “comprise” or variations such as “include” or “comprising”, etc., will be understood to include the stated elements or components but not to exclude other elements or components.

[0059] The present invention is further described in detail below by way of examples.

[0060] In the following examples, unless otherwise specified, all raw materials are commercially available products.

[0061] Example 1: Preparation of the fruit and vegetable preservative A1 of the present invention and its preservative effect on harvested grapes

[0062] 1. Composition and preparation of the fruit and vegetable preservative A1 of the present invention

[0063] The composition is: arginine 0.1g / L, calcium acetate 1.75g / L, sodium carboxymethyl cellulose 5g / L, and the balance is water;

[0064] The preparation method is as follows:

[0065] Add the formulated amount of arginine, calcium acetate and sodium carboxymethyl cellulose into water in sequence, and stir until they are completely dissolved.

[0066] 2. Fruit and vegetable preservatives X1-X5 as comparative examples (all of which are fruit and vegetable preservatives disclosed in patent CN 103109924B) Composition and preparation of fresh agent

[0067] Comparative Example X1: arginine 0.2 g / L, calcium chloride 6 g / L, vitamin C 3 g / L, salicylic acid 0.4 g / L, citric acid 6 g / L, chitosan 7 g / L, and the balance is water;

[0068] Comparative Example X2: arginine 0.6 g / L, calcium chloride 4 g / L, vitamin C 4 g / L, salicylic acid 0.3 g / L, citric acid 5 g / L, chitosan 5 g / L, and the balance is water;

[0069] Comparative Example X3: arginine 0.3 g / L, calcium chloride 5 g / L, vitamin C 3 g / L, salicylic acid 0.1 g / L, citric acid 6 g / L, chitosan 8 g / L, and the balance is water;

[0070] Comparative Example X4: arginine 0.4 g / L, calcium chloride 3 g / L, vitamin C 5 g / L, salicylic acid 0.2 g / L, citric acid 4 g / L, chitosan 4 g / L, and the balance is water;

[0071] The preparation methods of Comparative Examples X1-X4 are as follows:

[0072] Add the formulated amount of arginine, vitamin C, calcium chloride, salicylic acid and citric acid into water in sequence, stir until completely dissolved, then add chitosan according to the proportion and stir evenly.

[0073] 3. Testing the preservation effect of harvested grapes

[0074] The grapes used were purchased from a fruit supermarket, and the selection criteria were: uniform shape, consistent color and maturity, and free of pests or mechanical damage. After purchase, they were immediately transported to the laboratory for use and left to stand at 20°C for two hours; then, the grapes were removed, and 20 fruits in each group were sprayed with 2mL of each preservative to be tested on the surface of the fruit. At the same time, a control group was sprayed with sterile distilled water; after natural drying, the grapes were placed in a constant temperature box at 25°C and 80-85% RH for storage; on the fourth day after treatment, the good fruit rate of the grapes was determined. The formula for calculating the good fruit rate is as follows:

[0075]

[0076] The preservation effects of the fruit and vegetable preservative A1 of the present invention and the comparative fruit and vegetable preservatives X1-X5 on harvested grapes are shown in FIG. Figure 1 and the following Table 1.

[0077] Table 1. Effect of various fruit and vegetable preservatives on the preservation of harvested grapes (25°C, 80-85% RH, 4 days)

[0078]

[0079]

[0080] Depend on Figure 1 As shown in Table 1, compared with the control group, the fruit and vegetable preservative A1 of the present invention has a significantly higher rate of good fruit and a significantly better sensory morphology; in contrast, the preservation effects of all comparative examples are comparable to those of the control group, that is, no obvious preservation effect is shown.

[0081] Example 2: Preparation of the fruit and vegetable preservative A2 of the present invention and its preservative effect on harvested grapes

[0082] 1. Composition and preparation of the fruit and vegetable preservative A2 of the present invention

[0083] The composition is: arginine 0.05g / L, calcium chloride 1.25g / L, sodium carboxymethyl cellulose 1g / L, and the balance is water;

[0084] The preparation method is as follows:

[0085] Add the formulated amount of arginine, calcium chloride and sodium carboxymethyl cellulose into water in sequence, and stir until they are completely dissolved.

[0086] 2. Fruit and vegetable preservatives X1-X5 as comparative examples (i.e., single-ingredient fruit and vegetable preservatives)

[0087] Comparative Example Y1: 0.1 g / L arginine aqueous solution;

[0088] Comparative Example Y2: 2.5 g / L calcium chloride aqueous solution;

[0089] Comparative Example Y3: 1 g / L sodium carboxymethyl cellulose aqueous solution.

[0090] 3. Testing the preservation effect of harvested grapes

[0091] The grapes used were purchased from a fruit supermarket, and the selection criteria were: uniform shape, consistent color and maturity, and free of pests or mechanical damage. After purchase, they were immediately transported to the laboratory for use and left to stand at 20°C for two hours; then, the grapes were removed, and 20 fruits in each group were sprayed with 2mL of each preservative to be tested on the surface of the fruit. At the same time, a control group was sprayed with sterile distilled water; after natural drying, the grapes were placed in a constant temperature box at 25°C and 80-85% RH for storage; on the fourth day after treatment, the good fruit rate of the grapes was determined. The formula for calculating the good fruit rate is as follows:

[0092]

[0093] The preservation effects of the fruit and vegetable preservative A2 of the present invention and the comparative fruit and vegetable preservatives Y1-Y3 on harvested grapes are shown in FIG. Figure 2 and Table 2 below.

[0094] Table 2. Effect of various fruit and vegetable preservatives on the preservation of harvested grapes (25°C, 80-85% RH, 4 days)

[0095]

[0096] Depend on Figure 2 As shown in Table 2, compared with the control group, the fruit and vegetable preservative A2 of the present invention has a significantly higher rate of good fruit and a significantly better sensory morphology; in contrast, the preservation effects of all comparative examples are comparable to those of the control group, that is, no obvious preservation effect is shown.

[0097] It is worth noting that, compared with the single-component preservatives of arginine and calcium chloride, the dosage of arginine and calcium chloride in the fruit and vegetable preservative A2 of the present invention is smaller, but the preservation effect after their combination is significantly higher than that of the above two single-component treatment groups, which shows that the combination of arginine and calcium chloride has a synergistic effect in the preservation effect.

[0098] Example 3: Preparation of the fruit and vegetable preservative A3 of the present invention and its preservation effect on harvested cherry tomatoes

[0099] 1. Composition and preparation of the fruit and vegetable preservative A3 of the present invention

[0100] The composition is: arginine 0.1g / L, calcium ascorbate 50g / L, sodium carboxymethyl cellulose 1g / L, and the balance is water;

[0101] The preparation method is as follows:

[0102] Add the formulated amounts of arginine, calcium ascorbate and sodium carboxymethyl cellulose into water in sequence, and stir until they are completely dissolved.

[0103] 2. Testing the preservation effect of harvested cherry tomatoes

[0104] The test cherry tomatoes were purchased from a fruit supermarket, and the selection criteria were: uniform shape, consistent color and maturity, and free from pests, diseases or mechanical damage.

[0105] The strain used for inoculation is Botrytis cinerea, which is isolated from blueberry gray mold fruit. The diseased sample was isolated by tissue separation method, and the strain was purified by single spore separation method. Similar symptoms were observed after inoculation on healthy blueberry fruit, completing Koch's postulates. Based on the preliminary morphological identification, the pathogen was first verified at the genus level by ITS; and then three genes HSP60 (encoding heat shock protein 60), G3PDH (encoding glyceraldehyde-3-phosphate) and RPB2 (encoding RNA polymerase II) were combined with phylogenetic analysis to identify it as Botrytis cinerea. After identification, it was preserved in the School of Food Science of Shenyang Agricultural University (the applicant stated that the strain was previously isolated by the inventor and was a representative strain of Botrytis cinerea. The defensive effect of the preservative of the present invention on the strain can basically understand its defensive effect on the entire Botrytis cinerea species).

[0106] Preparation of spore suspension of Botrytis cinerea: Place the test strain on PDA medium and culture at 25°C for 10 days; add a small amount of sterile water to the PDA medium for the test strain, gently scrape off the surface spores, then filter with three-layer folded filter paper, and then rinse with sterile water 2 to 3 times to obtain a spore suspension. Take 10 μL of spore suspension, make a slide, observe the spore count under a microscope, calculate the concentration of the spore suspension, and adjust the concentration to 1×10 5 cfu / mL.

[0107] After purchase, the cherry tomatoes were immediately transported to the laboratory for use and allowed to stand at 20°C for two hours. For each group of 20 fruits, 2 mL of A3 compound solution was sprayed on the surface of the fruit, and the control group was sprayed with sterile distilled water. After natural drying, the inoculation treatment was carried out. The cherry tomatoes were stabbed and inoculated with 10 μL of spore suspension at the fruit pedicle of each fruit. After natural drying after inoculation, the cherry tomato fruits were placed in a constant temperature box at 25°C and 80-85% RH for storage. On the 16th day after treatment, the good fruit rate of the cherry tomato fruits was determined. The formula for calculating the good fruit rate is as follows:

[0108]

[0109] The preservation effect of the fruit and vegetable preservative A3 on harvested cherry tomatoes is shown in Figure 3 and Table 3 below.

[0110] Table 3. Effect of fruit and vegetable preservative A3 on fresh-keeping of harvested cherry tomatoes (25°C, 80-85% RH, 16 days)

[0111] Code deal with Good Fruit Rate Sensory CK Comparison 75％ The fruit cracks and becomes visibly soft and rotten A3 Example 3 of the present invention 100％ No cracking and corruption

[0112] Depend on Figure 3 As shown in Table 3, compared with the control group, the fruit and vegetable preservative A3 of the present invention has a significantly higher rate of good fruit and a significantly better sensory morphology, and its rate of good fruit can reach 100%, which is 25% higher than that of the control group; this fully demonstrates that the fruit and vegetable preservative of the present invention has an excellent fruit and vegetable preservation effect.

[0113] Example 4: Preparation of the fruit and vegetable preservative A4 of the present invention and its preservation effect on harvested cherry tomatoes

[0114] 1. Composition and preparation of the fruit and vegetable preservative A4 of the present invention

[0115] The composition is: arginine 0.05g / L, calcium chloride 1.25g / L, sodium carboxymethyl cellulose 0.01g / L, and the balance is water;

[0116] The preparation method is as follows:

[0117] Add the formulated amount of arginine, calcium chloride and sodium carboxymethyl cellulose into water in sequence, and stir until they are completely dissolved.

[0118] 2. Testing the preservation effect of harvested cherry tomatoes

[0119] The treatment method is the same as in Example 3, that is, the same Botrytis cinerea is used for inoculation, but Fruit and vegetable protection Fresh Agent A4 instead Fruit and vegetable preservatives A3.

[0120] The preservation effect of the fruit and vegetable preservative A4 on harvested cherry tomatoes is shown in Figure 4and Table 4 below.

[0121] Table 4. Effect of fruit and vegetable preservative A4 on the preservation of harvested cherry tomatoes (25°C, 80-85% RH, 16 days)

[0122] Code deal with Good Fruit Rate Sensory CK Comparison 60％ The fruit cracks and becomes visibly soft and rotten A4 Example 4 of the present invention 100％ No corruption or cracking

[0123] Depend on Figure 4 As shown in Table 4, compared with the control group, the fruit and vegetable preservative A4 of the present invention has a significantly higher rate of good fruit and a significantly better sensory morphology, and its rate of good fruit can reach 100%, which is 40% higher than that of the control group; this fully demonstrates that the fruit and vegetable preservative of the present invention has an excellent fruit and vegetable preservation effect.

[0124] Example 5: Preparation of the fruit and vegetable preservative A5 of the present invention and its preservative effect on harvested cherry tomatoes

[0125] 1. Composition and preparation of the fruit and vegetable preservative A5 of the present invention

[0126] The composition is: arginine 0.4g / L, calcium propionate 2g / L, sodium carboxymethyl cellulose 1g / L, and the balance is water;

[0127] The preparation method is as follows:

[0128] Add the formulated amount of arginine, calcium propionate and sodium carboxymethyl cellulose into water in sequence, and stir until they are completely dissolved.

[0129] 2. Testing the preservation effect of harvested cherry tomatoes

[0130] The treatment method is the same as that in Example 3, that is, the same Botrytis cinerea is used for inoculation, but the fruit and vegetable preservative A5 is used instead of the fruit and vegetable preservative A3.

[0131] The preservation effect of the fruit and vegetable preservative A5 on harvested cherry tomatoes is shown in Figure 5 and Table 5 below.

[0132] Table 5. Effect of fruit and vegetable preservative A5 on fresh-keeping of harvested cherry tomatoes (25°C, 80-85% RH, 16 days)

[0133]

[0134] Depend on Figure 5 As shown in Table 5, compared with the control group, the fruit and vegetable preservative A5 of the present invention has a significantly higher rate of good fruit and a significantly better sensory morphology, and its rate of good fruit can reach 100%, which is about 30% higher than that of the control group; in addition, the A5 preservative has no adverse effect on the appearance of the fruit surface after spraying, and there is no difference with the distilled water control treatment; the A5 preservative has no adverse effect on the flavor of the fruit, and can inhibit the growth of fruit spoilage bacteria, delay the decrease of fruit hardness, prolong the storage period of the fruit, and improve the storage quality.

[0135] Example 6: Preparation of the fruit and vegetable preservative A6 of the present invention and the preservative effect of spraying it before harvest on harvested blueberries

[0136] 1. Composition and preparation of the fruit and vegetable preservative A6 of the present invention

[0137] The composition is: arginine 0.1g / L, calcium chloride 1.25g / L, sodium carboxymethyl cellulose 0.01g / L, and the balance is water;

[0138] The preparation method is as follows:

[0139] Add the formulated amount of arginine, calcium chloride and sodium carboxymethyl cellulose into water in sequence, and stir until they are completely dissolved.

[0140] 2. Testing the preservation effect of spraying before harvest on blueberries after harvest

[0141] The blueberry fruits used were picked at a farm in Shenyang, Liaoning. The fruit and vegetable preservative A6 of the present invention was evenly sprayed on the surface of the fruit 12 hours before picking, and the control group was sprayed with distilled water. The picked blueberry fruits were uniform in shape, color and maturity, and free of pests or mechanical damage. After picking, they were immediately transported to the laboratory for use and left to stand at 20°C for two hours to remove field heat. The blueberry fruits were stored in a constant temperature box at 25°C and 80-85% RH. 6 days after treatment, the good fruit rate of blueberry fruits was measured. The good fruit rate calculation formula is:

[0142]

[0143] The preservation effect of the fruit and vegetable preservative A6 on blueberries before harvest is shown in Figure 6 and Table 6 below.

[0144] Table 6. Effect of fruit and vegetable preservative A6 on pre-harvest blueberries (25°C, 80-85% RH, 6 days)

[0145] Code deal with Good Fruit Rate Sensory CK Comparison 65％ Fruit pedicle mold A6 Example 6 of the present invention 90％ Fruit disease is mild

[0146] Depend on Figure 6 As shown in Table 6, compared with the control group, the fruit and vegetable preservative A6 of the present invention has a significantly higher rate of good fruit and a significantly better sensory morphology, and its rate of good fruit is increased by more than 30% compared with the control group; in addition, the A6 preservative has no adverse effect on the appearance of the fruit surface after spraying, and there is no difference with the distilled water control treatment; the A6 preservative has no adverse effect on the flavor of the fruit, and can inhibit the growth of fruit spoilage bacteria, delay the decrease of fruit hardness, prolong the storage period of the fruit, and improve the storage quality.

[0147] Example 7: Effect of spraying the fruit and vegetable preservative A6 of the present invention before harvest on the preservation of blueberries after logistics

[0148] In this example, the preservation effect of the fruit and vegetable preservative A6 prepared in Example 6 on blueberries after being sprayed before harvest was tested, and the specific treatment method was as follows:

[0149] The blueberry fruits used were picked at a farm in Shenyang, Liaoning. The fruit and vegetable preservative A6 of the present invention was evenly sprayed on the surface of the fruit 12 hours before picking, and the control group was sprayed with distilled water. There were 20 fruits in each group, and each group of fruits was sprayed with 2 mL of the preparation in total. The picked blueberry fruits were uniform in shape, consistent in color and maturity, and free of pests or mechanical damage. After picking, they were immediately transported to the laboratory for standby use and left to stand at 20°C for two hours to remove field heat. Every 6 boxes of blueberries were packaged as one piece, and logistics were simulated on a simulated logistics machine for 24 hours. After logistics, the blueberry fruits were stored in a constant temperature box at 25°C and 80-85% RH. On the 6th day after treatment, the good fruit rate of blueberry fruits was determined. The formula for calculating the good fruit rate is as follows:

[0150]

[0151] The fruit and vegetable preservative A6 of the present invention is sprayed before harvesting to keep blueberries fresh after logistics. Figure 7 and Table 7 below.

[0152] Table 7. Preservation effect of fruit and vegetable preservative A6 on blueberries after being sprayed before harvest (25°C, 80-85% RH, 6 days)

[0153]

[0154] Depend on Figure 7 As shown in Table 7, compared with the control group, the fruit and vegetable preservative A6 of the present invention has a significantly higher rate of good fruit and a significantly better sensory morphology, and its rate of good fruit is increased by more than 30% compared with the control group; in addition, the A6 preservative has no adverse effect on the appearance of the fruit surface after spraying, and there is no difference with the distilled water control treatment; the A6 preservative has no adverse effect on the flavor of the fruit, and can inhibit the growth of fruit spoilage bacteria, delay the decrease of fruit hardness, prolong the storage period of the fruit, and improve the storage quality.

[0155] Example 8: Effect of spraying the fruit and vegetable preservative A6 of the present invention before harvest on the preservation of blue indigo fruit after logistics

[0156] In this example, the preservation effect of the fruit and vegetable preservative A6 prepared in Example 6 on the blue indigo fruit after logistics was tested by spraying before harvest. The specific treatment method is as follows:

[0157] The blue indigo fruit used was picked at a farm in Harbin, Heilongjiang. The fruit and vegetable preservative A6 of the present invention was evenly sprayed on the surface of the fruit 12 hours before picking, and the control group was sprayed with distilled water. There were 50 fruits in each group, and each group of fruits was sprayed with 5 mL of the preparation in total. The picked blue indigo fruit had uniform shape, consistent color and maturity, and no pests or mechanical damage. After picking, every 6 boxes of blue indigo fruit were packed and boxed, and transported from Harbin to Shenyang via Shentong Logistics. After logistics, the blue indigo fruit was stored in a constant temperature box at 25°C and 80-85% RH. On the 8th day after treatment, the good fruit rate of blue indigo fruit was determined. The formula for calculating the good fruit rate is as follows:

[0158]

[0159] The effect of spraying the fruit and vegetable preservative A6 before harvest on the preservation of blue indigo fruit after logistics is shown in Figure 8 and Table 8 below.

[0160] Table 8. Preservation effect of fruit and vegetable preservative A6 on the freshness of blue indigo fruit after logistics after spraying before harvest (25°C, 80-85% RH, 6 days)

[0161]

[0162] Depend on Figure 8 As shown in Table 8, compared with the control group, the fruit and vegetable preservative A6 of the present invention has a significantly higher rate of good fruit and a significantly better sensory morphology, and its rate of good fruit is increased by more than 40% compared with the control group; in addition, the A6 preservative has no adverse effect on the appearance of the fruit surface after spraying, and there is no difference with the distilled water control treatment; the A6 preservative has no adverse effect on the flavor of the fruit, and can inhibit the growth of fruit spoilage bacteria, delay the decrease of fruit hardness, prolong the storage period of the fruit, and improve the storage quality.

[0163] Example 9: Preparation of the fruit and vegetable preservative A7 of the present invention and the preservative effect of spraying it before harvest on harvested blue indigo fruit

[0164] 1. Composition and preparation of the fruit and vegetable preservative A7 of the present invention

[0165] The composition is: arginine 0.05g / L, calcium chloride 2.5g / L, sodium carboxymethyl cellulose 0.01g / L, and the balance is water;

[0166] The preparation method is as follows:

[0167] Add the formulated amount of arginine, calcium chloride and sodium carboxymethyl cellulose into water in sequence, and stir until they are completely dissolved.

[0168] 2. Testing the preservation effect of spraying before harvest on harvested blue indigo fruit

[0169] The blue indigo fruit used was picked at a farm in Harbin, Heilongjiang. The fruit and vegetable preservative A7 of the present invention was evenly sprayed on the surface of the fruit 12 hours before picking, and the control group was sprayed with distilled water. There were 50 fruits in each group, and each group of fruits was sprayed with 5 mL of the preparation in total. The picked blue indigo fruit had uniform shape, consistent color and maturity, and no pests or mechanical damage. After picking, it was immediately transported to the laboratory for standby use and allowed to stand at 20°C for two hours to remove field heat. The blue indigo fruit was stored in a constant temperature box at 25°C and 80-85% RH. On the 8th day after treatment, the good fruit rate of the blue indigo fruit was determined. The good fruit rate calculation formula is as follows:

[0170]

[0171] The preservative A7 of the present invention is sprayed before harvesting to keep the blue indigo fruit fresh after harvesting. Fig. 9 and Table 9 below.

[0172] Table 9. Effect of spraying fruit and vegetable preservative A7 before harvest on the preservation of blue indigo fruit after harvest (25°C, 80-85% RH, 8 days)

[0173]

[0174] Depend on Fig. 9 As shown in Table 9, compared with the control group, the fruit and vegetable preservative A7 of the present invention has a significantly higher rate of good fruit and a significantly better sensory morphology, and its rate of good fruit is increased by more than 30% compared with the control group; in addition, the A7 preservative has no adverse effect on the appearance of the fruit surface after spraying, and there is no difference with the distilled water control treatment; the A7 preservative has no adverse effect on the flavor of the fruit, and can inhibit the growth of fruit spoilage bacteria, delay the decrease of fruit hardness, prolong the storage period of the fruit, maintain the integrity of the fruit frost on the fruit surface, and improve the storage quality.

[0175] Example 10: Preparation of the fruit and vegetable preservative A9 of the present invention and its preservation effect on harvested blueberries

[0176] 1. Composition and preparation of the fruit and vegetable preservative A9 of the present invention

[0177] The composition is: arginine 0.4g / L, calcium chloride 0.01g / L, sodium carboxymethyl cellulose 0.01g / L, and the balance is water;

[0178] The preparation method is as follows:

[0179] Add the formulated amount of arginine, calcium chloride and sodium carboxymethyl cellulose into water in sequence, and stir until they are completely dissolved.

[0180] 2. Testing the preservation effect of harvested blueberries

[0181] The blueberries used were purchased from a fruit supermarket, with uniform shape, consistent color and maturity, and no pests or mechanical damage. They were immediately transported to the laboratory for standby use after purchase and left to stand at 20°C for two hours. Each group of 20 fruits was sprayed with 2mL of the preservative to be tested on the surface of the fruit, and the control group was sprayed with sterile distilled water. After natural drying, the inoculation treatment was carried out, and the test strain (i.e., Botrytis cinerea) and its spore suspension were prepared as in Example 3.

[0182] The blueberries were inoculated with 10 μL of spore suspension at the fruit base of the blueberries. After inoculation, the blueberries were naturally dried and stored in a constant temperature box at 25°C and 80-85% RH. On the 8th day after treatment, the good fruit rate of blueberries was measured. The good fruit rate calculation formula is as follows:

[0183]

[0184] The preservation effect of the fruit and vegetable preservative A9 on harvested blueberries is shown in Fig.10 and the following Table 10.

[0185] Table 10. Effect of fruit and vegetable preservative A9 on the preservation of harvested blueberries (25°C, 80-85% RH, 8 days)

[0186] Code deal with Good Fruit Rate Sensory CK Comparison 60％ The disease is more common, and the fruit stem has a mold layer A9 Example 9 of the present invention 80％ Fruit disease is mild

[0187] Depend on Fig.10 As shown in Table 10, compared with the control group, the fruit and vegetable preservative A9 of the present invention has a significantly higher rate of good fruit and a significantly better sensory morphology, and its rate of good fruit is increased by 20% compared with the control group; in addition, the A9 preservative has no adverse effect on the appearance of the fruit surface after spraying, and there is no difference with the distilled water control treatment; the A9 preservative has no adverse effect on the flavor of the fruit, and can inhibit the growth of fruit spoilage bacteria, delay the decrease of fruit hardness, prolong the storage period of the fruit, maintain the integrity of the fruit frost on the fruit surface, and improve the storage quality.

[0188] Example 11: Effect of spraying the fruit and vegetable preservative A6 of the present invention before harvest on the anthocyanin content of blueberry fruit

[0189] In this example, the effect of spraying the fruit and vegetable preservative A6 prepared in Example 6 before harvest on the anthocyanin content of blueberry fruit was detected. The specific treatment method is as follows:

[0190] The blueberry fruits used were picked at a farm in Shenyang, Liaoning. The fruit and vegetable preservative A6 of the present invention was evenly sprayed on the surface of the fruit 12 hours before picking. The control group was sprayed with distilled water. There were 20 fruits in each group, and each group of fruits was sprayed with 2 mL of the preparation in total. The picked blueberry fruits were uniform in shape, consistent in color and maturity, and free of pests or mechanical damage. After picking, they were immediately transported to the laboratory for standby use and left to stand at 20°C for two hours to remove field heat. The blueberry fruits were stored in a thermostat at 25°C and 80-85% RH. The anthocyanin content in the blueberry fruits was determined on the 1st, 3rd, 5th, 7th, 9th, and 11th days after treatment.

[0191] The anthocyanin content was determined as follows:

[0192] The blueberry fruit (about 3.0 g) was homogenized with 4 mL of pre-cooled 1% hydrochloric acid-methanol solution, transferred to a 20 mL graduated test tube, and fixed to volume; extracted at 4 ° C in the dark for 20 min, with slight shaking several times during the period; finally, centrifuged and the supernatant was collected, and the microplate reading was performed at 600 and 530 nm respectively. The anthocyanin content results are expressed as the mass of cyanidin-3-glucoside per gram (FW) of blueberry fruit, in g kg -1 .

[0193] Preparation of the standard curve of cyanidin-3-glucoside content: Prepare standard solutions of cyanidin-3-glucoside with mass concentrations of 0.002, 0.005, 0.01, 0.025, 0.05, and 0.1 g / L, respectively, and measure them under 530 nm chromatographic conditions in an ultraviolet spectrophotometer. Draw a standard curve with cyanidin-3-glucoside mass concentration (mg / mL) as the horizontal axis and absorbance (OD value) as the vertical axis (see Fig.11 ), the regression equation is y = 10.571x + 0.0029 (R 2 =0.9992), thereby obtaining the relationship between the cyanidin-3-glucoside content and the absorbance, and then the cyanidin-3-glucoside content of the analyte can be obtained according to the absorbance of the analyte.

[0194] The calculation formula for the anthocyanin enhancement percentage is as follows:

[0195] Anthocyanin content in the treatment group - anthocyanin content in the control group) / anthocyanin content in the control group × 100%;

[0196] The results are shown in Table 11 and Fig.12 .

[0197] Table 11. Effects of spraying fruit and vegetable preservative A6 before harvest on anthocyanin content in blueberry fruit (unit: g kg -1 )

[0198] Code d1 d3 d5 d7 d9 d11 CK 0.0979 0.129 0.1367 0.1398 0.1095 0.1012 A6 0.147 0.1531 0.1766 0.1857 0.1654 0.1442 Improvement rate 50.15％ 18.68％ 29.19％ 32.83％ 51.05％ 42.49％

[0199] From Table 11 and Fig.12 It can be seen that during the entire storage period, the anthocyanin content of the blueberry fruit sprayed with the fruit and vegetable preservative A6 before harvest was significantly higher than that of the control group. In particular, on the first day of storage, the anthocyanin content was nearly 50% higher than that of the control group, and on the 9th and 11th days after treatment, the anthocyanin content of the fruit and vegetable preservative A6 treatment group was about 50% higher than that of the control group. This shows that the fruit and vegetable preservative of the present invention has the effect of increasing the content of anthocyanin, a functional component of the fruit.

[0200] Example 12: Effect of spraying the fruit and vegetable preservative A6 of the present invention before harvest on the flavonoid content of blueberry fruit

[0201] In this example, the effect of spraying the fruit and vegetable preservative A6 prepared in Example 6 before harvest on the flavonoid content of blueberry fruit was detected. The specific treatment method is as follows:

[0202] The blueberry fruits used were picked at a farm in Shenyang, Liaoning. The fruit and vegetable preservative A6 of the present invention was evenly sprayed on the surface of the fruit 12 hours before picking. The control group was sprayed with distilled water. There were 20 fruits in each group, and each group of fruits was sprayed with 2 mL of the preparation in total. The picked blueberry fruits were uniform in shape, consistent in color and maturity, and free of pests or mechanical damage. After picking, they were immediately transported to the laboratory for standby use and left to stand at 20°C for two hours to remove field heat. The blueberry fruits were stored in a thermostat at 25°C and 80-85% RH. The flavonoid content in the blueberry fruits was determined on the 1st, 3rd, 5th, 7th, 9th, and 11th days after treatment.

[0203] The flavonoid content was determined as follows:

[0204] Add 0.5 mL of ethanol to blueberry fruit, ultrasonicate at 4°C for 30 minutes, leave to stand for 1.5 hours in the dark, and centrifuge at 4°C for 20 minutes. Take 1.0 mL of supernatant, add 4.0 mL of distilled water, 0.3 mL of 5% NaNO2 solution, 0.3 mL of 10% AICl3 solution, and 2.0 mL of 1 mol / L NaOH solution, react for 30 minutes, and then add 3.4 mL of distilled water to the solution. The results are expressed as the mass of rutin per gram (FW) of blueberry fruit, and the unit of flavonoids is g kg -1 .

[0205] Preparation of rutin standard curve: rutin standard solution, aluminum nitrate solution, sodium nitrite solution, sodium hydroxide solution, methanol solution. Pipette 0, 1.00mL, 2.00mL, 3.00mL, 4.00mL, 5.00mL of rutin standard solution respectively, place in a 25mL volumetric flask, add methanol solution to 10mL, add 1mL of 50g / L sodium nitrite solution, let stand for 6 minutes, add 1mL of 100g / L aluminum nitrate solution, let stand for 6 minutes, and finally add 8mL of 40g / L sodium hydroxide solution, dilute to the scale line with methanol solution, shake well, let stand for 30 minutes, use blank solution as reference, measure the absorbance of each solution at a wavelength of 510nm, use rutin mass volume concentration (μg / mL) as the horizontal axis and absorbance (OD value) as the vertical axis, and draw a standard curve (see Fig.13 ), and the regression equation y=0.0106x+0.0009(R 2 =0.9996), thereby obtaining the relationship between rutin content and absorbance, and then the rutin content of the analyte can be obtained according to the absorbance of the analyte.

[0206] The formula for calculating the flavonoid enhancement percentage is as follows:

[0207] (flavonoid content in the treatment group - flavonoid content in the control group) / flavonoid content in the control group × 100%;

[0208] The results are shown in Table 12 and Fig.14 .

[0209] Table 12. Effects of spraying fruit and vegetable preservative A6 before harvest on flavonoid content in blueberry fruit (unit: g kg -1 )

[0210] Code d1 d3 d5 d7 d9 d11 CK 9.08 14.46 13.44 12.68 10.59 7.82 A6 12.35 19.77 18.67 15.82 13.75 13.12 Improvement rate 36.01％ 36.72％ 38.91％ 24.76％ 29.83％ 67.77％

[0211] From Table 12 and Fig.14 It can be seen that during the entire storage period, the flavonoid content of the blueberry fruit treated with the fruit and vegetable preservative A6 of the present invention before harvest was significantly higher than that of the control group; on the first day of storage, the flavonoid content was more than 30% higher than that of the control group, and on the 11th day after treatment, the flavonoid content of the group treated with the fruit and vegetable preservative A6 was nearly 70% higher than that of the control group. This shows that the fruit and vegetable preservative of the present invention has the effect of increasing the content of flavonoids, a functional component of the fruit.

[0212] Example 13: Effect of spraying the fruit and vegetable preservative A4 of the present invention before harvest on the anthocyanin content of blueberry fruit

[0213] In this example, the effect of spraying the fruit and vegetable preservative A4 prepared in Example 4 before harvest on the anthocyanin content of blueberry fruit was detected. The specific treatment method is as follows:

[0214] The blueberry fruits used were picked at a farm in Shenyang, Liaoning. The fruit and vegetable preservative A6 of the present invention was evenly sprayed on the surface of the fruits 12 hours before picking, and the control group was sprayed with distilled water. There were 20 fruits in each group, and each group of fruits was sprayed with 2 mL of the preparation in total. The picked blueberry fruits were uniform in shape, consistent in color and maturity, and free of pests or mechanical damage. After picking, they were immediately transported to the laboratory for use and allowed to stand at 20°C for two hours to remove field heat. The blueberry fruits were stored in a constant temperature box at 25°C and 80-85% RH. The anthocyanin content in the blueberry fruits was measured on the 1st, 3rd, 5th, 7th, 9th and 11th day after treatment. The determination of anthocyanin content and anthocyanin increase percentage was the same as in Example 11. The results are shown in Tables 13 and Fig.15 .

[0215] Table 13. Effects of spraying fruit and vegetable preservative A4 before harvest on anthocyanin content in blueberry fruit (unit: g kg -1 )

[0216]

[0217]

[0218] From Table 13 and Fig.15 It can be seen that during the entire storage period, the anthocyanin content of the blueberry fruit sprayed with the fruit and vegetable preservative A4 before harvest was significantly higher than that of the control group; on the first day of storage, the anthocyanin content of the blueberry in the A4 treatment group was 40% higher than that of the control group, and on the 9th and 11th days after treatment, the anthocyanin content of the fruit and vegetable preservative A4 treatment group was increased by more than 30% compared with the control group. This shows that the fruit and vegetable preservative of the present invention has the effect of increasing the content of anthocyanin, a functional component of fruit.

[0219] Example 14: Effect of spraying the fruit and vegetable preservative A4 of the present invention before harvest on the flavonoid content of blueberry fruit

[0220] In this example, the effect of spraying the fruit and vegetable preservative A4 prepared in Example 4 before harvest on the flavonoid content of blueberry fruit was detected. The specific treatment method is as follows:

[0221] The blueberry fruits used were picked at a farm in Shenyang, Liaoning. The fruit and vegetable preservative A4 of the present invention was evenly sprayed on the surface of the fruit 12 hours before picking. The control group was sprayed with distilled water. Each group had 20 fruits in total, and each group of fruits was sprayed with 2 mL of the preparation in total. The picked blueberry fruits were uniform in shape, consistent in color and maturity, and free of pests or mechanical damage. After picking, they were immediately transported to the laboratory for standby use and left to stand at 20°C for two hours to remove field heat. The blueberry fruits were stored in a thermostat at 25°C and 80-85% RH. The flavonoid content in the blueberry fruits was determined on the 1st, 3rd, 5th, 7th, 9th, and 11th days after treatment.

[0222] The method for determining the flavonoid content and the flavonoid enhancement percentage is the same as in Example 12.

[0223] The results are shown in Table 14 and Fig.16 .

[0224] Table 14. Effects of spraying fruit and vegetable preservative A4 before harvest on flavonoid content in blueberry fruit (unit: g kg -1 )

[0225] Code d1 d3 d5 d7 d9 d11 CK 9.08 14.46 13.44 12.68 10.59 7.82 A4 9.41 16.46 15.35 15.34 13.17 12.36 Improvement rate 3.6％ 13.83％ 14.21％ 20.98％ 24.36％ 58.06％

[0226] From Table 14 and Fig.16 It can be seen that during the entire storage period, the flavonoid content of the blueberry fruit treated with the fruit and vegetable preservative A4 of the present invention before harvest was higher than that of the control. In particular, on the 11th day after treatment, the flavonoid content of the group treated with the fruit and vegetable preservative A4 increased by nearly 60% compared with the control group. This shows that the fruit and vegetable preservative of the present invention has the effect of increasing the content of flavonoids, a functional component of the fruit.

[0227] Example 15: Preparation of the fruit and vegetable preservative A8 of the present invention and the effect of its spraying before harvest on the anthocyanin content of blueberry fruit

[0228] 1. Composition and preparation of the fruit and vegetable preservative A8 of the present invention

[0229] The composition is: arginine 0.01g / L, calcium chloride 5g / L, sodium carboxymethyl cellulose 0.01g / L, and the balance is water;

[0230] The preparation method is as follows:

[0231] Add the formulated amount of arginine, calcium chloride and sodium carboxymethyl cellulose into water in sequence, and stir until they are completely dissolved.

[0232] 2. Detection of the effect of spraying before harvest on anthocyanin content in blueberry fruit

[0233] The blueberry fruits used were picked at a farm in Shenyang, Liaoning. The fruit and vegetable preservative A8 of the present invention was evenly sprayed on the surface of the fruit 12 hours before picking. The control group was sprayed with distilled water. Each group had 20 fruits in total, and each group of fruits was sprayed with 2 mL of the preparation in total. The picked blueberry fruits were uniform in shape, consistent in color and maturity, and free of pests or mechanical damage. After picking, they were immediately transported to the laboratory for standby use and left to stand at 20°C for two hours to remove field heat. The blueberry fruits were stored in a thermostat at 25°C and 80-85% RH. The anthocyanin content in the blueberry fruits was determined on the 1st, 3rd, 5th, 7th, 9th, and 11th days after treatment.

[0234] The anthocyanin content and anthocyanin enhancement percentage were determined in the same manner as in Example 11.

[0235] The results are shown in Table 15 and Fig.17 .

[0236] Table 15. Effect of spraying fruit and vegetable preservative A8 before harvest on anthocyanin content in blueberry fruit (unit: g kg -1 )

[0237] Code d1 d3 d5 d7 d9 d11 CK 0.0979 0.129 0.1367 0.1398 0.1095 0.1012 A8 0.1357 0.1443 0.1722 0.1681 0.1654 0.1434 Improvement rate 38.61％ 11.86％ 25.97％ 20.24％ 51.05％ 41.70％

[0238] From Table 15 and Fig.17 It can be seen that during the entire storage period, the anthocyanin content of the blueberry fruit sprayed with the fruit and vegetable preservative A8 before harvest was significantly higher than that of the control group; on the first day of storage, the anthocyanin content of the blueberry in the A8-treated group was 38% higher than that of the control group, and on the 9th day after treatment, the anthocyanin content of the fruit and vegetable preservative A8-treated group was increased by more than 50% compared with the control group. This shows that the fruit and vegetable preservative of the present invention has the effect of increasing the content of anthocyanin, a functional component of the fruit.

[0239] Example 16: Effect of spraying the fruit and vegetable preservative A8 of the present invention before harvest on the flavonoid content of blueberry fruit

[0240] In this example, the effect of spraying the fruit and vegetable preservative A8 prepared in Example 15 before harvest on the flavonoid content of blueberry fruit was tested. The specific treatment method was as follows:

[0241] The blueberry fruits used were picked at a farm in Shenyang, Liaoning. The fruit and vegetable preservative A8 of the present invention was evenly sprayed on the surface of the fruit 12 hours before picking. The control group was sprayed with distilled water. Each group had 20 fruits in total, and each group of fruits was sprayed with 2 mL of the preparation in total. The picked blueberry fruits were uniform in shape, consistent in color and maturity, and free of pests or mechanical damage. After picking, they were immediately transported to the laboratory for standby use and left to stand at 20°C for two hours to remove field heat. The blueberry fruits were stored in a thermostat at 25°C and 80-85% RH. The flavonoid content in the blueberry fruits was determined on the 1st, 3rd, 5th, 7th, 9th, and 11th days after treatment.

[0242] The method for determining the flavonoid content and the flavonoid enhancement percentage is the same as in Example 12.

[0243] The results are shown in Table 16 and Fig.18 .

[0244] Table 16. Effects of spraying fruit and vegetable preservative A8 before harvest on flavonoid content in blueberry fruit (unit: g kg -1 )

[0245] Code d1 d3 d5 d7 d9 d11 CK 9.08 14.46 13.44 12.68 10.59 7.82 A8 10.40 16.75 15.10 15.47 13.78 12.67 Improvement rate 14.54％ 15.84％ 12.35％ 22.00％ 30.12％ 62.02％

[0246] From Table 16 and Fig.18It can be seen that during the entire storage period, the flavonoid content of the blueberry fruit treated with the fruit and vegetable preservative A8 of the present invention before harvest was higher than that of the control; in particular, on the 11th day after treatment, the flavonoid content of the fruit and vegetable preservative A8 treated group increased by more than 60% compared with the control group. This shows that the fruit and vegetable preservative of the present invention has the effect of increasing the content of flavonoids, a functional component of the fruit.

[0247] 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 make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A fruit and vegetable preservative, characterized in that: The fruit and vegetable preservative comprises the following components: Arginine, sodium carboxymethylcellulose, soluble calcium salts and water.

2. The fruit and vegetable preservative according to claim 1, characterized in that: In the fruit and vegetable preservative, the content of arginine is 0.008-0.8 g / L, preferably 0.008-0.6 g / L, more preferably 0.01-0.4 g / L; and / or, the content of sodium carboxymethyl cellulose is 0.008 to 10 g / L, preferably 0.008 to 8 g / L, more preferably 0.01 to 5 g / L; And / or, the content of soluble calcium salt is 0.008 to 80 g / L, preferably 0.008 to 60 g / L, more preferably 0.01 to 50 g / L.

3. The fruit and vegetable preservative according to claim 1, characterized in that: The fruit and vegetable preservative comprises the following components: 0.01-0.4 g / L arginine, 0.01-5 g / L sodium carboxymethyl cellulose, 0.01-50 g / L soluble calcium salt, and the rest is water.

4. The fruit and vegetable preservative according to any one of claims 1 to 3, characterized in that: The soluble calcium salt is any one or more selected from the following: calcium chloride, calcium propionate, calcium acetate and calcium ascorbate; And / or, the arginine is L-arginine.

5. The method for preparing the fruit and vegetable preservative according to any one of claims 1 to 4, characterized in that: The preparation method comprises: adding a formula amount of arginine, sodium carboxymethyl cellulose and a soluble calcium salt into water in sequence, and stirring until the mixture is completely dissolved.

6. A method for preserving fruits and vegetables, characterized in that: The fruit and vegetable preservation method comprises the following steps: before or after harvesting the fruits and vegetables, applying an effective amount of the fruit and vegetable preservative according to any one of claims 1 to 4 or the fruit and vegetable preservative prepared by the preparation method according to claim 5 to the surface of the fruits and vegetables.

7. The method for preserving fruits and vegetables according to claim 6, characterized in that: The application is performed by a method selected from the following: dipping, spraying or film coating.

8. The method for preserving fruits and vegetables according to claim 6 or 7, characterized in that: The fruits and vegetables include grapes, tomatoes, blueberries, blue indigo fruits, strawberries, raspberries, blackberries, currants, sea buckthorn, kiwi fruit, mulberries, cherries, and figs.

9. Use of the fruit and vegetable preservative according to any one of claims 1 to 4 or the fruit and vegetable preservative prepared by the preparation method according to claim 5 for preserving fruits and vegetables and / or increasing the content of functional components in fruits and vegetables.

10. The use according to claim 9, characterized in that: The fruit and vegetable preservation is the preservation of fruits and vegetables during storage and transportation; And / or, the fruits and vegetables include grapes, tomatoes, blueberries, blueberries, strawberries, raspberries, blackberries, currants, sea buckthorn, kiwis, mulberries, cherries, and figs. And / or, the functional ingredients in the fruits and vegetables are flavonoids and / or anthocyanins.

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