Biological preservative for solanaceous vegetables as well as preparation and application of biological preservative
By using bio-preserving and preserving agents for eggplant fruit vegetables containing 2,3-butanedione, benzene lactic acid, phytic acid, thymegen and clove essential oil, combined with low-temperature atomization and fumigation technology, the problems of unstable and insufficient safety of eggplant fruit vegetables in the prior art have been solved, and significant anti-corrosion and preservation effects and safety have been achieved.
Patent Information
- Application Number
- CN202411868158.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-18
- Publication Date
- 2025-04-15
AI Technical Summary
The existing technology lacks a green, safe and long-term preservation method for eggplant and fruit vegetables, which leads to unstable preservation effect of biological preservation agents and is difficult to promote and apply.
A bio-preservative preservative for the eggplant fruit vegetables, including 2,3-butanedione, benzene lactic acid, phytic acid, thymethol and clove essential oil, is used on eggplant fruit vegetables by low-temperature atomization and fumigation.
It significantly improves the anti-corrosion and freshness effect of eggplant and fruit vegetables, reduces the rot rate and weight loss rate, and maintains the gloss and color of the surface of the vegetable, and all components are green, safe and non-toxic.
Smart Images
Figure CN119817642A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of vegetable preservation and fresh-keeping, and in particular to a biological preservative for eggplant vegetables and a preparation and application thereof. Background Art
[0002] Tomatoes are sweet and sour, low in calories, and rich in vitamins, flavonoids, lycopene and other active substances. They have the effect of scavenging free radicals and preventing various diseases, and are deeply loved by consumers. Studies have shown that the content of vitamin PP (niacin) in cherry tomatoes is higher than that in other fruits, and plays an important role in promoting the production of red blood cells, gastric juice secretion and the prevention and treatment of liver diseases in the human body. As a respiratory climacteric fruit, tomatoes have vigorous physiological metabolism after being picked at room temperature, which can easily cause fruit aging and damage to the protective tissue of the epidermis, providing a pathway for infection by pathogenic fungi.
[0003] Fresh peppers have various shapes, bright colors, and are rich in various nutrients such as ascorbic acid, carotenoids, and organic acids, and have antioxidant effects. However, mechanical damage, chilling damage, and pathogen infection after harvest will accelerate the respiratory metabolism of fresh peppers, thereby accelerating the consumption of nutrients and the production of harmful substances. Fresh peppers are non-respiratory climacteric vegetables with a high water content (70-90%), and are prone to shrinkage, softening, and rotting of the skin after harvest.
[0004] At present, there are three types of methods used in fruit and vegetable preservation: physical preservation, chemical preservation and biological preservation. Physical preservation includes low temperature preservation, reduced pressure preservation, atmosphere preservation, irradiation preservation, pulsed strong light irradiation preservation, etc. Although the physical preservation technology of fruits and vegetables is highly safe, simple to operate, widely used and effective, it will cause damage to fruit and vegetable cell tissues, decomposition of components such as protein and pectin, loss of nutrients and other adverse effects, and the prevention of fruit and vegetable diseases is far from the desired effect. Chemical preservation has become the most commonly used preservation method due to its low cost, ease of use and good preservation effect. However, long-term use will cause great harm to human health and environmental ecology, and even cause cancer, teratogenesis and mutagenesis in severe cases. Therefore, it is subject to increasingly strict supervision and use restrictions. In recent years, economic, environmentally friendly, efficient and safe natural biological preservatives have gradually become a research hotspot in the field of fruit and vegetable preservation.
[0005] Biological preservatives are derived from animals, plants and microorganisms. They are natural, safe and non-toxic. They have good biocompatibility and biodegradability. They have antibacterial activity against fungi and bacteria. Some of them also have the functions of blocking oxygen and microorganisms, maintaining moisture, protecting color and anti-oxidation. Among them, plant extracts, tea polyphenols, chitosan, nisin, polylysine, lysozyme, etc. are widely used. However, affected by factors such as temperature and pH, the preservation effect of biological preservatives is not stable, and it is difficult to promote and apply them.
[0006] Therefore, it is necessary to design a new type of biological preservative for Solanaceae vegetables to fill the gap in the existing technology that is lacking in a green, safe and long-lasting preservative method. Summary of the invention
[0007] In view of this, the present invention proposes a biological preservative for Solanaceae vegetables to fill the gap in the prior art of lacking a green, safe and long-lasting preservative method.
[0008] On the one hand, the present invention provides a biological preservative for Solanaceae vegetables, comprising the following components in parts by weight: 0.05-0.4 parts of 2,3-butanedione, 0.05-0.15 parts of phenyllactic acid, 0.1-0.3 parts of phytic acid, 0.02-0.08 parts of thymol, 0.03-0.06 parts of clove essential oil and 1.0-2.5 parts of ethanol.
[0009] On the one hand, the present invention also provides a method for preparing the biological preservative for Solanaceae vegetables, comprising the following steps:
[0010] dissolving thymol and clove essential oil in ethanol to obtain a first mixture;
[0011] Dissolving phenyllactic acid in water and performing a first stirring to obtain a phenyllactic acid solution;
[0012] Dissolving phytic acid in water and performing a second stirring to obtain a phytic acid solution;
[0013] The first mixture, phenyllactic acid solution and phytic acid solution are added to the ethanol solution for a third stirring, and then 2,3-butanedione is added to obtain the solanaceous vegetable preservative.
[0014] Furthermore, the temperatures of the first stirring, the second stirring and the third stirring are 20-22° C., the solution is observed during the third stirring, and the stirring is stopped when there is no suspended matter and sediment in the solution.
[0015] Furthermore, before obtaining the first mixture, the ethanol is precooled, and the precooling treatment is specifically: placing it at a temperature of 15-20° C. and standing for 3 hours.
[0016] Furthermore, the concentration of the phenyllactic acid solution is 50%, and the temperature at which the phenyllactic acid dissolves is 20-22°C.
[0017] Furthermore, the concentration of the phytic acid solution is 50%, and the temperature at which the phytic acid dissolves is 20-22°C.
[0018] Another method, the present invention provides the use of the biological preservative for solanaceous vegetables, comprising:
[0019] Solanaceous vegetables are manually graded after being picked, and mechanically damaged, rotten, and deformed fruits are removed;
[0020] The graded Solanaceae vegetables are placed in a closed environment, and fumigated with the Solanaceae vegetable biological preservative at low temperature by atomization for 10-40 minutes;
[0021] The fumigated Solanaceae vegetables are taken out and stored at room temperature.
[0022] Furthermore, the temperature of the room temperature storage is 20-22°C.
[0023] Furthermore, according to the calculation of the fumigation space, the usage amount of the biological preservative for Solanaceae vegetables is 0.04 mL / L; the temperature of the low-temperature atomization fumigation is 4-6°C.
[0024] Compared with the prior art, the present invention has the following beneficial effects:
[0025] 1. The present invention adds 2,3-butanedione, phenyllactic acid, phytic acid, thymol and clove essential oil. 2,3-butanedione can inhibit the growth of microorganisms, phenyllactic acid can effectively inhibit the growth of various molds, phytic acid can maintain the integrity of cells on the surface of fruits and vegetables, so that the surface color can be maintained for a long time, and thymol and clove essential oil improve the antioxidant capacity of the present invention. Each component improves the antiseptic and fresh-keeping ability of the present invention from different ways, so that the antiseptic and fresh-keeping effect of the present invention is remarkable.
[0026] 2. 2,3-Butanedione is naturally present in cream and fermented beverages, and is also a component of the aroma of many fruits and foods. Phenyllactic acid is widely present in honey, is safe and non-toxic, and has good hydrophilicity and thermal stability. Phytic acid is included in my country's Food Additives Use Standards (GB1886.237-2016). Clove essential oil and thymol are extracted from natural cloves and thyme. All components are green, safe and non-toxic. BRIEF DESCRIPTION OF THE DRAWINGS
[0027] Various other advantages and benefits will become apparent to those of ordinary skill in the art by reading the detailed description of the preferred embodiments below. The accompanying drawings are only for the purpose of illustrating the preferred embodiments and are not to be considered as limiting the present invention. Moreover, the same reference symbols are used throughout the accompanying drawings to represent the same components. In the accompanying drawings:
[0028] Figure 1 The present invention provides a flow chart of a method for preparing a biological preservative for Solanaceae vegetables.
[0029] Figure 2 The diagram shows the changes in the appearance of the peppers of Application Example 5 and Comparative Example 2 of the present invention after storage for 7 days.
[0030] Figure 3 The diagram shows the changes in the appearance of peppers of Application Example 3 of the present invention and Comparative Example 1 after storage for 7 days.
[0031] Figure 4 The figure is a graph showing the change in the decay rate of peppers in Application Example 3 of the present invention and Comparative Example 1 during storage for 7 days.
[0032] Figure 5 The figure shows the changes in the appearance of tomatoes in Application Example 4 of the present invention and Comparative Example 3 after storage for 20 days.
[0033] Figure 6 The graph is a graph showing the weight loss rate of tomatoes in Application Example 4 of the present invention and Comparative Example 3 during storage for 20 days.
[0034] Figure 7 The graph is a graph showing the weight loss rate of peppers in Application Example 3 of the present invention and Comparative Example 1 during storage for 7 days.
[0035] Figure 8 The figure is a diagram showing the color changes of tomatoes in Application Example 4 of the present invention and Comparative Example 3 during storage for 20 days. DETAILED DESCRIPTION
[0036] Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present disclosure are shown in the accompanying drawings, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided in order to enable a more thorough understanding of the present disclosure and to fully convey the scope of the present disclosure to those skilled in the art. It should be noted that, in the absence of conflict, the embodiments of the present invention and the features described in the embodiments can be combined with each other. The present invention will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.
[0037] At present, there are three types of methods used in fruit and vegetable preservation: physical preservation, chemical preservation and biological preservation. Physical preservation includes low temperature preservation, reduced pressure preservation, atmosphere preservation, irradiation preservation, pulsed strong light irradiation preservation, etc. Although the physical preservation technology of fruits and vegetables is highly safe, simple to operate, widely used and effective, it will cause adverse effects such as damage to fruit and vegetable cell tissues, decomposition of components such as protein and pectin, loss of nutrients, and far from the desired effect on fruit and vegetable diseases. Chemical preservation has become the most commonly used preservation method due to its low cost, ease of use and good preservation effect. However, long-term use will cause great harm to human health and environmental ecology, and in severe cases it may even cause cancer, teratogenesis and mutagenesis, so it is subject to increasingly strict supervision and use restrictions. In recent years, economic, environmentally friendly, efficient and safe natural biological preservatives have gradually become a research hotspot in the field of fruit and vegetable preservation. Biological preservatives are derived from animals, plants and microorganisms. They are natural, safe, non-toxic, have good biocompatibility and biodegradability, have antibacterial activity against fungi and bacteria, and some also have the functions of blocking oxygen and microorganisms, maintaining moisture, protecting color, and anti-oxidation. Among them, plant extracts, tea polyphenols, chitosan, nisin, polylysine, lysozyme, etc. are widely used. However, affected by factors such as temperature and pH, the preservation effect of biological preservatives is not stable, and it is difficult to promote and apply them. Therefore, it is necessary to design a new type of biological preservative for Solanaceae vegetables to fill the gap in the existing technology that lacks a green, safe and long-lasting preservation method.
[0038] On the one hand, in some embodiments of the present application, the biological preservative for Solanaceae vegetables comprises the following components in parts by weight:
[0039] 0.05-0.4 parts of 2,3-butanedione, 0.05-0.15 parts of phenyllactic acid, 0.1-0.3 parts of phytic acid, 0.02-0.08 parts of thymol, 0.03-0.06 parts of clove essential oil and 1.0-2.5 parts of ethanol.
[0040] The biological preservative for Solanaceae vegetables of the present invention preferably comprises the following components in parts by weight:
[0041] 0.2 parts of 2,3-butanedione, 0.1 parts of phenyllactic acid, 0.15 parts of phytic acid, 0.04 parts of thymol, 0.05 parts of clove essential oil and 2 parts of ethanol.
[0042] Specifically, the ethanol is a 75% ethanol solution.
[0043] It is understandable that 2,3-butanedione, also known as diacetyl, is an important flavor with a creamy aroma. It exists naturally in cream and fermented beverages and is also a component of the aroma of many fruits and foods. 2,3-Butanedione mediates plant growth and immunity and has a unique physiological role in the interaction between plants and microorganisms.
[0044] It can be understood that phenyllactic acid is a natural small molecule organic acid first discovered in honey. Phenyllactic acid has a good inhibitory effect on bacteria such as Listeria monocytogenes, Salmonella, Escherichia coli O157:H7, Pseudomonas aeruginosa, Enterococcus faecalis, Pseudomonas fluorescens, and molds such as Geotrichum candidum, Alternaria alternata, Rhizopus oryzae, Aspergillus flavus, Colletotrichum musa, Penicillium digitatum, Fusarium solani, Aspergillus aculeatus and Penicillium citrinum.
[0045] It is understandable that phytic acid can better maintain the quality of strawberries, apples and citrus fruits, and effectively maintain their color. Phytic acid can also inhibit the reproduction of microorganisms on the surface of vegetables, which is beneficial to maintaining the integrity of cells on the surface of fruits and vegetables and reducing the incidence of decay.
[0046] It is understandable that thymol is one of the main components of thyme essential oil, which has antioxidant, anti-inflammatory, antibacterial and other functions. Clove essential oil is extracted from the clove tree of the Myrtaceae family, Syzygium wilfordii, and has antibacterial and antioxidant effects.
[0047] It can be understood that the components in the present invention are all safe and non-toxic ingredients, and at the same time, the components work together in different ways to greatly improve the antiseptic and fresh-keeping effects.
[0048] On the one hand, in some embodiments of the present application, a method for preparing a biological preservative for Solanaceae vegetables comprises the following steps:
[0049] dissolving thymol and clove essential oil in ethanol to obtain a first mixture;
[0050] Dissolving phenyllactic acid in water and performing a first stirring to obtain a phenyllactic acid solution;
[0051] Dissolving phytic acid in water and performing a second stirring to obtain a phytic acid solution;
[0052] The first mixture, phenyllactic acid solution and phytic acid solution are added to the ethanol solution for a third stirring, and then 2,3-butanedione is added to obtain the Solanaceae vegetable biological preservative.
[0053] Specifically, the ethanol used in the steps is a 75% ethanol solution. When thymol and clove essential oil are dissolved in ethanol, the ratio of thymol, clove essential oil and 75% ethanol is 1:1:2.
[0054] Specifically, when dissolving the phytic acid, first add part of the water to the phytic acid, stir until there are no large suspended particles, and then add the remaining water and stir until the phytic acid is completely dissolved.
[0055] It is understandable that the step-by-step water addition method can prevent phytic acid from agglomerating due to excessive local concentration in the early stage of dissolution, thereby affecting the dissolution effect.
[0056] Specifically, after the third stirring is completed, the mixed solution is first filtered using a 0.22-0.45 μm filter membrane, and then the 2,3-butanedione is added.
[0057] It is understood that filtering with a 0.22-0.45 μm filter membrane removes tiny suspended matter that may be produced in the previous steps, thereby ensuring the purity of the mixed solution.
[0058] In some embodiments of the present application, before obtaining the first mixture, the ethanol is precooled, and the precooling treatment is specifically to place it at a temperature of 15-20°C and leave it for 3 hours; the temperature is preferably 18°C.
[0059] It is understandable that the 75% ethanol is pre-cooled to a temperature slightly lower than room temperature, so that when dissolving thymol and clove essential oil, the temperature during the dissolution process can be better controlled to prevent the volatilization of the active ingredients that may be caused by excessive local temperature due to the heat of dissolution.
[0060] In some embodiments of the present application, the concentration of the phenyllactic acid solution is 50%, and the temperature at which the phenyllactic acid dissolves is 20-22°C; the temperature is preferably 21°C.
[0061] In some embodiments of the present application, the concentration of the phytic acid solution is 50%, and the temperature at which the phytic acid dissolves is 20-22°C; the temperature is preferably 21°C.
[0062] On the other hand, in some embodiments of the present application, a use of a biological preservative for Solanaceae vegetables comprises the following steps:
[0063] Solanaceous vegetables are manually graded after being picked, and mechanically damaged, rotten, and deformed fruits are removed;
[0064] The graded Solanaceae vegetables are placed in a closed environment, and fumigated with the Solanaceae vegetable biological preservative at low temperature by atomization for 10-40 minutes;
[0065] The fumigated Solanaceae vegetables are taken out and stored at room temperature.
[0066] The low-temperature atomization fumigation time is preferably 20 minutes.
[0067] In some embodiments of the present application, the temperature of the room temperature storage is 20-22°C, and the usage amount of the biological preservative for Solanaceae vegetables is 0.04mL / L according to the fumigation space; the temperature of the low-temperature atomization fumigation is 4-6°C; the temperature of the room temperature storage is preferably 21°C, and the temperature of the low-temperature atomization fumigation is preferably 5°C.
[0068] Example 1
[0069] S1. Take 0.05 parts of 75% ethanol and let it stand at 15° C. for 3 hours. Then take 0.02 parts of thymol and 0.03 parts of clove essential oil and put them into 75% ethanol at 20° C., and stir until they are completely dissolved to obtain a first mixture.
[0070] S2. Add 0.05 parts of phenyllactic acid to 0.05 parts of water, and stir at 20° C. until completely dissolved to obtain a phenyllactic acid solution.
[0071] S3. Add 0.1 parts of water to 0.1 parts of phytic acid at 20°C. First add part of the water and stir until there are no large suspended particles. Then add the remaining water and stir until the phytic acid is completely dissolved to obtain a phytic acid solution.
[0072] S4. Add the first mixture, phenyllactic acid solution and phytic acid solution into 1 part of 75% ethanol and stir until there is no suspended matter and sediment, filter the solution through a 0.22 μm filter membrane, add 0.05 parts of 2,3-butanedione after filtration, and obtain the Solanaceae vegetable biological preservative.
[0073] Example 2
[0074] S1. Take 0.14 parts of 75% ethanol and let it stand at 22° C. for 3 hours. Then take 0.08 parts of thymol and 0.06 parts of clove essential oil and put them into 75% ethanol at 22° C., and stir until they are completely dissolved to obtain a first mixture.
[0075] S2. Add 0.15 parts of phenyllactic acid to 0.15 parts of water, and stir at 22° C. until completely dissolved to obtain a phenyllactic acid solution.
[0076] S3. At 22°C, add 0.3 parts of water to 0.3 parts of phytic acid. First, add part of the water and stir until there are no large suspended particles. Then, add the remaining water and stir until the phytic acid is completely dissolved to obtain a phytic acid solution.
[0077] S4. At 22°C, add the first mixture, phenyllactic acid solution and phytic acid solution to 2.5 parts of 75% ethanol and stir until there is no suspended matter and sediment, filter the solution through a 0.22 μm filter membrane, add 0.4 parts of 2,3-butanedione after filtration, and obtain the Solanaceae vegetable biological preservative.
[0078] Example 3
[0079] S1. Take 0.09 parts of 75% ethanol and let it stand at 18° C. for 3 hours. Then take 0.04 parts of thymol and 0.05 parts of clove essential oil and put them into 75% ethanol at 21° C., and stir until they are completely dissolved to obtain a first mixture.
[0080] S2. Add 0.1 parts of phenyllactic acid to 0.1 parts of water, and stir at 21° C. until completely dissolved to obtain a phenyllactic acid solution.
[0081] S3. At 21°C, add 0.15 parts of water to 0.15 parts of phytic acid. First, add part of the water and stir until there are no large suspended particles. Then, add the remaining water and stir until the phytic acid is completely dissolved to obtain a phytic acid solution.
[0082] S4. At 21°C, add the first mixture, phenyllactic acid solution and phytic acid solution to 2 parts of 75% ethanol and stir until there is no suspended matter and sediment, filter the solution through a 0.22 μm filter membrane, add 0.2 parts of 2,3-butanedione after filtration, and obtain the Solanaceae vegetable biological preservative.
[0083] Application Example 1
[0084] S1. Manually grade the harvested peppers and remove mechanically injured, rotten and deformed fruits;
[0085] S2. Arrange the graded peppers evenly in a closed space with a volume of 1 L, take 0.04 mL of the Solanaceae vegetable biological preservative prepared in Example 3, and perform low-temperature atomization fumigation on the peppers in the closed space at 6° C. for 40 minutes.
[0086] After S3, take out the fumigated peppers and store them at 20°C.
[0087] Application Example 2
[0088] S1. Manually grade the harvested peppers and remove mechanically injured, rotten and deformed fruits;
[0089] S2. Arrange the graded peppers evenly in a closed space with a volume of 1 L, take 0.04 mL of the biological preservative for solanaceous vegetables prepared in Example 3, and perform low-temperature atomization fumigation on the peppers in the closed space at 4° C. for 40 minutes.
[0090] After S3, take out the fumigated peppers and store them at 22°C.
[0091] Application Example 3
[0092] S1. Manually grade the harvested peppers and remove mechanically injured, rotten and deformed fruits;
[0093] S2. Arrange the graded peppers evenly in a closed space with a volume of 1 L, take 0.04 mL of the Solanaceae vegetable biological preservative prepared in Example 3, and perform low-temperature atomization fumigation on the peppers in the closed space at 5° C. for 20 minutes.
[0094] After S3, take out the fumigated peppers and store them at 21°C.
[0095] Application Example 4
[0096] S1. Manually grade the picked tomatoes and remove mechanically damaged, rotten and deformed fruits;
[0097] S2. Arrange the graded tomatoes evenly in a closed space with a volume of 1 L, take 0.04 mL of the biological preservative for solanaceous vegetables prepared in Example 3, and perform low-temperature atomization fumigation on the peppers in the closed space at 5° C. for 20 minutes.
[0098] After S3, take out the fumigated peppers and store them at 21°C.
[0099] Application Example 5
[0100] S1. Manually grade the harvested peppers and remove mechanically injured, rotten and deformed fruits;
[0101] S2. Arrange the graded peppers evenly in a closed space with a volume of 1 L, take 0.04 mL of the Solanaceae vegetable biological preservative prepared in Example 3, and perform low-temperature atomization fumigation on the peppers in the closed space at 5° C. for 20 minutes.
[0102] After S3, take out the fumigated peppers, inoculate them with pink trichothecene, and then store them at 21°C.
[0103] Comparative Example 1
[0104] S1. Manually grade the harvested peppers and remove mechanically injured, rotten and deformed fruits;
[0105] S2. Store the graded peppers at 21°C.
[0106] Comparative Example 2
[0107] S1. Manually grade the harvested peppers and remove mechanically injured, rotten and deformed fruits;
[0108] S2. The graded peppers were inoculated with Trichothecene pink spores and then stored at 21°C.
[0109] Comparative Example 3
[0110] S1. Manually grade the picked tomatoes and remove mechanically damaged, rotten and deformed fruits;
[0111] S2. Store the graded peppers at 21°C.
[0112] Effect test
[0113] The appearance, weight loss rate and color changes of peppers and tomatoes in application examples 3-5 and comparative examples 1-3 during storage for 0-20 days were collected. The results are as follows Figure 2-8 As shown:
[0114] like Figure 2 As shown, after being inoculated with pink trichothecene and stored for 7 days, the degree of rot of peppers in Application Example 5 was much lower than that in Comparative Example 2;
[0115] like Figure 3 As shown, after 7 days of storage, the peppers in Comparative Example 1 turned red more obviously, and the skin had obvious water loss and shrinkage, while the peppers in Application Example 3 had better gloss and a lower red change rate than Comparative Example 1.
[0116] like Figure 4 As shown, the rot rate of peppers in Application Example 3 during storage for 0-7 days was significantly lower than that in Comparative Example 1. The rot rates of Application Example 3 on the 5th, 6th and 7th days of storage were only 2.8%, 2.8% and 2.9%, which were significantly lower than 4.2%, 7.6% and 9.9% of Comparative Example 1.
[0117] like Figure 5 As shown, the rot rate of tomatoes in Application Example 4 after 20 days of storage is 5%, while the rot rate of fruits in Comparative Example 3 after 20 days of storage is 55%, which is significantly higher than that in Application Example 4.
[0118] like Figure 6 As shown, with the extension of storage time, the weight loss rate of tomatoes in Comparative Example 3 and Application Example 4 gradually increased, but the weight loss rate of Application Example 4 was significantly lower than that of Comparative Example 3.
[0119] like Figure 7As shown, during the storage period of 1 to 7 days, the weight loss rate of the peppers in Application Example 3 was significantly less than that in Comparative Example 1.
[0120] like Figure 8 As shown, during the entire storage period, the L* values of the tomatoes in Comparative Example 3 and Application Example 4 showed a downward trend, and the L* value of the fruit in Comparative Example 3 was significantly lower than that in Application Example 4. On the 4th, 8th, 12th, 16th and 20th days of storage, the a* values of the tomatoes in Application Example 4 were 1.06, 1.05, 1.07, 1.05 and 1.05 times that of Comparative Example 3, respectively. From the 0th day to the 20th day, the b* values of the tomatoes in Comparative Example 3 and Application Example 4 showed a gradually decreasing trend, and Application Example 4 was significantly higher than Comparative Example 3. As the storage time increased, the ΔE value gradually decreased, and the rate of decrease of the ΔE value of the tomatoes in Application Example 4 was significantly lower than that of Comparative Example 3.
[0121] In summary, the biological preservative for Solanaceae vegetables of the present invention can significantly reduce the decay rate and weight loss rate of vegetables, reduce the probability of lesions and maintain the surface gloss of vegetables.
[0122] 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 above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.
Claims
1. A biological preservative for Solanaceae vegetables, characterized in that: The invention comprises the following components in parts by weight: 0.05-0.4 parts of 2,3-butanedione, 0.05-0.15 parts of phenyllactic acid, 0.1-0.3 parts of phytic acid, 0.02-0.08 parts of thymol, 0.03-0.06 parts of clove essential oil and 1.0-2.5 parts of ethanol.
2. A method for preparing the biological preservative for Solanaceae vegetables according to claim 1, comprising the following steps: dissolving thymol and clove essential oil in ethanol to obtain a first mixture; Dissolving phenyllactic acid in water and performing a first stirring to obtain a phenyllactic acid solution; Dissolving phytic acid in water and performing a second stirring to obtain a phytic acid solution; The first mixture, phenyllactic acid solution and phytic acid solution are added to the ethanol solution for a third stirring, and then 2,3-butanedione is added to obtain the Solanaceae vegetable biological preservative.
3. The method for preparing the biological preservative for Solanaceae vegetables according to claim 2, characterized in that: The temperatures of the first stirring, the second stirring and the third stirring are 20-22° C. During the third stirring, the solution is observed and the stirring is stopped when there is no suspended matter or precipitate in the solution.
4. The method for preparing the biological preservative for Solanaceae vegetables according to claim 2, characterized in that: Before obtaining the first mixture, the ethanol is precooled, and the precooling treatment is specifically to place it at a temperature of 15-20° C. and let it stand for 3 hours.
5. The method for preparing the biological preservative for Solanaceae vegetables according to claim 2, characterized in that: The concentration of the phenyllactic acid solution is 50%, and the temperature at which the phenyllactic acid dissolves is 20-22°C.
6. The method for preparing the biological preservative for Solanaceae vegetables according to claim 2, characterized in that: The concentration of the phytic acid solution is 50%, and the temperature at which the phytic acid dissolves is 20-22°C.
7. An application of the biological preservative for Solanaceae vegetables according to claim 1, characterized in that: include: Solanaceous vegetables are manually graded after being picked, and mechanically damaged, rotten, and deformed fruits are removed; The graded Solanaceae vegetables are placed in a closed environment, and fumigated with the Solanaceae vegetable biological preservative at low temperature by atomization for 10-40 minutes; The fumigated Solanaceae vegetables are taken out and stored at room temperature.
8. The use of the biological preservative for Solanaceae vegetables according to claim 7, characterized in that: The temperature of the room temperature storage is 20-22°C.
9. The use of the biological preservative for Solanaceae vegetables according to claim 7, characterized in that: Calculated according to the fumigation space, the usage amount of the biological preservative for Solanaceae vegetables is 0.04 mL / L; the temperature of the low-temperature atomization fumigation is 4-6°C.