Organic green berry preservative as well as preparation method and application thereof

Abstract

The invention discloses a berry organic green preservative as well as a preparation method and application thereof, and relates to the technical field of agricultural product preservation, and the preparation method comprises the following steps: step 1, collecting raw materials; step 2, primary fermentation; step 3, mixed fermentation; step 4, performing compounding treatment: filtering the mixed juice, removing solid particles to obtain fermented juice, performing high-pressure cooking on fresh mulberry leaves and bunge pricklyash leaves, filtering to remove solid residues to obtain additive juice, and mixing the additive juice and the fermented juice in a mass ratio of 1: (2-4) to obtain compound liquid; step 5, performing yeast culture, namely culturing hansenula polymorpha, adding the hansenula polymorpha into the compound solution, adding chitosan and sodium hyaluronate into the compound solution or independently adding hydrogel to obtain a mixed compound culture solution, finally inoculating hansenula polymorpha spores, and standing and culturing to obtain a yeast culture body; and step 6, stirring and compounding. The fresh-keeping method has the effects of improving the fresh-keeping effect, recycling resources and saving the cost.

Description

Technical Field

[0001] The present application relates to the technical field of agricultural product preservation, and in particular to an organic green preservative for berries and a preparation method and application thereof. Background Art

[0002] In recent years, the fruit and vegetable industry has developed rapidly, with total output and per capita possession ranking among the top in the world. However, existing fruit and vegetable storage and preservation technologies, such as cold plasma preservation technology and high-voltage electrostatic field preservation technology, although promising in theory, still need to overcome their cost and operational complexity in practical applications. In particular, some berry fruits and vegetables mainly have physical preservation, chemical preservation, biological preservation and irradiation preservation in daily preservation.

[0003] Physical preservation mainly adopts low-temperature preservation, controlled atmosphere preservation and ozone preservation. Physical preservation has high energy consumption and strict requirements on the cold chain. Although controlled atmosphere preservation has better effects, the equipment cost and maintenance cost are high, and the effect is limited when used alone, so it needs to be used in combination with other technologies. Ozone preservation will decompose oxygen, which may affect the gas ratio of the storage microenvironment, and the cost of use is relatively high.

[0004] Chemical preservation technologies mainly include sulfur dioxide (SO 2 ) fumigation, chlorine dioxide (ClO 2 ) preservation and chitosan coating, in which sulfur dioxide (SO 2 ) Fumigation can effectively prevent and control bacterial infection, but SO 2 It will cause the fruit to bleach and leave a large amount of residue, and it does not meet the green and healthy needs of modern consumers. Chlorine dioxide (ClO 2 ) Fresh-keeping and sterilization are highly efficient, safe and environmentally friendly, but the application rate is low and the technology is under development; chitosan coating can improve surface strength and reduce water loss, but the cost is high and promotion is limited. Biological preservatives are green and environmentally friendly, reducing the spread of pathogens, but the effect is slow. Irradiation preservation can delay fruit ripening and inhibit the growth of microorganisms, but the equipment and technology costs are high.

[0005] The preservation of berry fruits and vegetables is an important research direction in modern agriculture and food science. Berries are very easy to rot and deteriorate because of their thin skin and juicy texture and the fact that they continue to carry out physiological activities after being harvested. Mechanical damage will damage the fruit skin, increase the chance of microbial infection, and accelerate the decay of the fruit. Berries are very susceptible to microbial infection due to their high water content and nutrient-rich internal structure. Common pathogens such as gray mold and penicillium will quickly spread on the surface and inside of the fruit, causing the fruit to rot. Berries are very sensitive to temperature and humidity in the storage environment.

[0006] In view of the shortcomings of the prior art, the present invention provides a berry organic green preservative and a preparation method thereof, which prepares an organic long-acting green preservative by combining and utilizing agricultural waste, natural products and biological raw materials. The berry fruits and vegetables can be preserved under normal temperature and refrigerated conditions to extend the shelf life of the fruits. Summary of the invention

[0007] In view of this, the first object of the present application is to provide a method for preparing an organic green preservative for berries, so as to achieve the purpose of improving the preservation effect, recycling resources and saving costs. The specific scheme is as follows:

[0008] A method for preparing a berry organic green preservative comprises the following steps:

[0009] Step 1, raw material collection: collect fresh apple fallen fruits and leaves, wash and dry them, and then crush them to obtain the discarded fruit and leaf puree;

[0010] Step 2, preliminary fermentation: putting the discarded fruit leaf pulp into a fermentation tank, mixing it with water and fermenting it naturally to obtain apple juice;

[0011] Step 3, mixed fermentation: putting the crushed corn stalks into a fermentation tank and mixing them with apple juice for fermentation to obtain mixed juice;

[0012] Step 4, compounding treatment: filtering the mixed juice and removing solid particles to obtain fermented juice, high-pressure steaming fresh mulberry leaves and prickly ash leaves, filtering and removing solid residues to obtain added juice, and then mixing the added juice with the fermented juice at a mass ratio of 1:2-4 to obtain a compound liquid;

[0013] Step 5, yeast culture: taking Hansenula sporangiophora vitis vinifera for culture and adding it to the compound solution, then adding chitosan and sodium hyaluronate to the compound solution or adding hydrogel alone to obtain a mixed compound culture solution, and finally inoculating Hansenula sporangiophora vitis vinifera spores and culturing them statically to obtain a yeast culture body;

[0014] Step 6, stirring and compounding: adding glycerol and melatonin to the yeast culture, and stirring to obtain a berry organic green preservative.

[0015] Preferably, in step 1, the fresh apple fallen fruits and leaves that have been washed and dried are irradiated with ultraviolet rays and then crushed.

[0016] Preferably: in step 2, the mass ratio of the waste fruit leaf pulp to water is 1:1.5-3, and the fermentation time is controlled to be 10 days, the fermentation temperature is 16-20°C, and the fermentation humidity is 60-70%.

[0017] Preferably: in step 3, the mass ratio of the apple juice to the corn stalks is 4-6:1, and the fermentation time is controlled to be 7 days, the fermentation temperature is 28-32° C., and the fermentation humidity is 75-85%.

[0018] Preferably: in step 4, the mass ratio of mulberry leaves and prickly ash leaves in the added juice is 0.1-1:0.1-1; the high-pressure cooking is controlled at a temperature of 120°C, a cooking pressure of 35-90KPa, a cooking time of 30min, and the composite liquid is obtained by stirring and mixing at 30°C.

[0019] Preferably: in step 5, the culture of the Hansenula sporangiophora is to take 2 loops of the Hansenula sporangiophora on the PDA plate with an inoculation loop and add them to the PDP culture medium, control the shaking temperature to 30°C, the rotation speed to 200 rpm, and culture for 40 hours; the mass ratio of the composite liquid to the cultured Hansenula sporangiophora is 1:1; the addition amount of the chitosan is 5 g / ml, the addition amount of the sodium hyaluronate is 5 g / ml, and the addition amount of the hydrogel is 10 g / ml; the inoculation amount of the Hansenula sporangiophora spores is 10 8 / ml and cultured statically for 24h.

[0020] Preferably, in step 6, the amount of glycerol added is 5 wt % of the mass percentage of the yeast culture, and the amount of melatonin added is 1 wt % of the mass percentage of the yeast culture.

[0021] The second object of the present invention is to provide a berry organic green preservative, including the berry organic green preservative prepared by the above-mentioned preparation method.

[0022] The third object of the present invention is to provide an application of an organic green preservative for berries, comprising using the organic green preservative for berries as described above and applying it to the surface spray preservation treatment of picked fruits and vegetables.

[0023] Preferably: the surface spray fresh-keeping treatment comprises the steps of ① diluting the berry organic green preservative by 100 times to obtain dilution 100 and diluting 200 times to obtain dilution 200; ② spraying the dilution 100 on the surface of fruits and vegetables one day before picking to complete a spray protection and obtain primary protected fruits and vegetables; ③ spraying the dilution 200 on the surface of the primary protected fruits and vegetables after harvesting, and obtaining fresh fruits and vegetables after natural drying; and ④ packaging the fresh fruits and vegetables to complete fresh-keeping storage.

[0024] It can be seen from the above scheme that the present application provides a berry-based organic green preservative and a preparation method and application thereof. The preparation method of the berry-based organic green preservative has the following beneficial effects:

[0025] 1. By using apple fallen fruits and leaves for waste utilization, resources can be recycled and environmental pollution can be reduced;

[0026] 2. Cultivate natural bactericidal substances through fermentation, thereby effectively controlling the occurrence of diseases of fruits and vegetables after picking, effectively reducing the use of chemical pesticides, and improving the edible safety of fruits and vegetables;

[0027] 3. Effectively prevent and control the disasters of fruits and vegetables after picking through yeast cultivation;

[0028] 4. Form a physical barrier by forming a film on the surface of fruits and vegetables, thereby enhancing the resistance of fruits and vegetables to pathogens;

[0029] 5. Improve the quality of fruits and vegetables during storage through trace elements in fallen apples and leaves. DETAILED DESCRIPTION

[0030] The following will be described clearly and completely in conjunction with the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0031] The following is a detailed description of a berry organic green preservative and its preparation method and application according to the present application.

[0032] A method for preparing a berry organic green preservative comprises the following steps:

[0033] Step 1, raw material collection: collect fresh apple fallen fruits and leaves, wash and dry them, and then crush them to obtain the discarded fruit and leaf puree;

[0034] Step 2, preliminary fermentation: putting the discarded fruit leaf pulp into a fermentation tank, mixing it with water and fermenting it naturally to obtain apple juice;

[0035] Step 3, mixed fermentation: putting the crushed corn stalks into a fermentation tank and mixing them with apple juice for fermentation to obtain mixed juice;

[0036] Step 4, compounding treatment: filtering the mixed juice and removing solid particles to obtain fermented juice, high-pressure steaming fresh mulberry leaves and prickly ash leaves, filtering and removing solid residues to obtain added juice, and then mixing the added juice with the fermented juice at a mass ratio of 1:2-4 to obtain a compound liquid;

[0037] Step 5, yeast culture: taking Hansenula sporangiophora vitis vinifera for culture and adding it to the compound solution, then adding chitosan and sodium hyaluronate to the compound solution or adding hydrogel alone to obtain a mixed compound culture solution, and finally inoculating Hansenula sporangiophora vitis vinifera spores and culturing them statically to obtain a yeast culture body;

[0038] Step 6, stirring and compounding: adding glycerol and melatonin to the yeast culture, and stirring to obtain a berry organic green preservative.

[0039] Wherein, in step 1, the fresh apple fallen fruits and fallen leaves after washing and drying are irradiated with ultraviolet rays and then crushed. In step 2, the mass ratio of the discarded fruit leaf pulp to water is 1:1.5-3, and the fermentation time is controlled to be 10 days, the fermentation temperature is 16-20°C, and the fermentation humidity is 60-70%. In step 3, the mass ratio of the apple juice to corn stalks is 4-6:1, and the fermentation time is controlled to be 7 days, the fermentation temperature is 28-32°C, and the fermentation humidity is 75-85%. In step 4, the mass ratio of mulberry leaves and prickly ash leaves in the added juice is 0.1-1:0.1-1; the high-pressure cooking is controlled at a temperature of 120°C, a cooking pressure of 35-90KPa, a cooking time of 30min, and the composite liquid is obtained by stirring and mixing at 30°C. In step 5, the culture of the grape spore Hansenula is to take 2 loops of grape spore Hansenula on the PDA plate with an inoculation loop and add them to the PDP culture medium, control the shaking temperature to 30°C, the rotation speed to 200rpm, and culture for 40h; the mass ratio of the composite liquid to the cultured grape spore Hansenula is 1:1; the addition amount of the chitosan is 5g / ml, the addition amount of the sodium hyaluronate is 5g / ml, and the addition amount of the hydrogel is 10g / ml; the inoculation amount of the grape spore Hansenula spore is 10 8 / ml, and statically culture for 24h. In step 6, the amount of glycerol added is 5wt% of the mass percentage of the yeast culture, and the amount of melatonin added is 1wt% of the mass percentage of the yeast culture.

[0040] A berry organic green preservative is prepared by the above-mentioned method for preparing the berry organic green preservative.

[0041] An application of an organic green preservative for berries, comprising using the organic green preservative for berries as described above, and applying it to the surface spray fresh-keeping treatment of fruits and vegetables after picking. The surface spray fresh-keeping treatment comprises the steps of ① diluting the organic green preservative for berries by 100 times to obtain dilution 100 and 200 times to obtain dilution 200; ② spraying the dilution 100 on the surface of fruits and vegetables one day before picking to complete a spray protection and obtain primary protected fruits and vegetables; ③ spraying the dilution 200 on the surface of the primary protected fruits and vegetables after harvesting, and obtaining fresh fruits and vegetables after naturally drying; and ④ packaging the fresh fruits and vegetables to complete fresh-keeping storage.

[0042] Embodiment 1

[0043] A method for preparing a berry organic green preservative comprises the following steps:

[0044] Step 1, raw material collection: collect fresh apple fallen fruits and leaves, wash and dry them, and then crush them to obtain the discarded fruit and leaf puree;

[0045] Step 2, preliminary fermentation: putting the discarded fruit leaf pulp into a fermentation tank, mixing it with water and fermenting it naturally to obtain apple juice;

[0046] Step 3, mixed fermentation: putting the crushed corn stalks into a fermentation tank and mixing them with apple juice for fermentation to obtain mixed juice;

[0047] Step 4, compounding treatment: filtering the mixed juice and removing solid particles to obtain fermented juice, high-pressure steaming fresh mulberry leaves and prickly ash leaves, filtering and removing solid residues to obtain added juice, and then mixing the added juice with the fermented juice at a mass ratio of 1:2 to obtain a compound liquid;

[0048] Step 5, yeast culture: taking Hansenula sporangiophora in grape juice for culture and adding it to the composite liquid, then adding hydrogel to the composite liquid separately to obtain a mixed composite culture liquid, and finally inoculating Hansenula sporangiophora in grape juice spores and culturing statically to obtain a yeast culture body;

[0049] Step 6, stirring and compounding: adding glycerol and melatonin to the yeast culture, and stirring to obtain a berry organic green preservative.

[0050] Wherein, in step 1, the fresh apple fallen fruits and fallen leaves after washing and drying are treated with ultraviolet irradiation and then crushed. In step 2, the mass ratio of the discarded fruit leaf pulp and water is 1:1.5, and the fermentation time is controlled to be 10 days, the fermentation temperature is 16°C, and the fermentation humidity is 60%. In step 3, the mass ratio of apple juice to corn stalks is 4:1, and the fermentation time is controlled to be 7 days, the fermentation temperature is 28°C, and the fermentation humidity is 75%. In step 4, the mass ratio of mulberry leaves and prickly ash leaves in the added juice is 0.1:1. The high-pressure cooking is to control the temperature to 120°C, the cooking pressure to 35KPa, the cooking time to 30min, and the composite liquid is obtained by stirring and mixing at 30°C. In step 5, the culture of Hansenula sporangiophora is to take 2 loops of Hansenula sporangiophora on the PDA plate with an inoculation loop and add them to the PDP medium, control the shaking temperature to 30°C, the rotation speed to 200 rpm, and culture for 40 hours. The mass ratio of the composite liquid to the cultured Hansenula sporangiophora is 1:1. The amount of hydrogel added is 10 g / ml. The inoculation amount of Hansenula sporangiophora spores is 10 8 / ml, and cultured statically for 24 hours. In step 6, the amount of glycerol added is 5wt% of the mass percentage of the yeast culture, and the amount of melatonin added is 1wt% of the mass percentage of the yeast culture.

[0051] A berry organic green preservative is prepared by the above-mentioned method for preparing the berry organic green preservative.

[0052] An application of an organic green preservative for berries, comprising using the organic green preservative for berries as described above, and applying it to the surface spray fresh-keeping treatment of fruits and vegetables after picking. The surface spray fresh-keeping treatment comprises the steps of ① diluting the organic green preservative for berries by 100 times to obtain dilution 100 and 200 times to obtain dilution 200; ② spraying the dilution 100 on the surface of fruits and vegetables one day before picking to complete a spray protection and obtain primary protected fruits and vegetables; ③ spraying the dilution 200 on the surface of the primary protected fruits and vegetables after harvesting, and obtaining fresh fruits and vegetables after naturally drying; and ④ packaging the fresh fruits and vegetables to complete fresh-keeping storage.

[0053] Embodiment 2

[0054] A method for preparing a berry organic green preservative comprises the following steps:

[0055] Step 1, raw material collection: collect fresh apple fallen fruits and leaves, wash and dry them, and then crush them to obtain the discarded fruit and leaf puree;

[0056] Step 2, preliminary fermentation: putting the discarded fruit leaf pulp into a fermentation tank, mixing it with water and fermenting it naturally to obtain apple juice;

[0057] Step 3, mixed fermentation: putting the crushed corn stalks into a fermentation tank and mixing them with apple juice for fermentation to obtain mixed juice;

[0058] Step 4, compounding treatment: filtering the mixed juice to remove solid particles to obtain fermented juice, high-pressure steaming fresh mulberry leaves and prickly ash leaves, filtering to remove solid residues to obtain added juice, and then mixing the added juice with the fermented juice at a mass ratio of 1:3 to obtain a compound liquid;

[0059] Step 5, yeast culture: taking Hansenula sporangiophora vitis vinifera for culture and adding it to the compound solution, then adding chitosan and sodium hyaluronate to the compound solution to obtain a mixed compound culture solution, and finally inoculating Hansenula sporangiophora vitis vinifera spores and culturing them statically to obtain a yeast culture body;

[0060] Step 6, stirring and compounding: adding glycerol and melatonin to the yeast culture, and stirring to obtain a berry organic green preservative.

[0061] Wherein, in step 1, the fresh apple fallen fruits and fallen leaves after washing and drying are treated with ultraviolet irradiation and then crushed. In step 2, the mass ratio of the discarded fruit leaf pulp and water is 1:2, and the fermentation time is controlled to be 10 days, the fermentation temperature is 18°C, and the fermentation humidity is 65%. In step 3, the mass ratio of apple juice to corn stalks is 5:1, and the fermentation time is controlled to be 7 days, the fermentation temperature is 30°C, and the fermentation humidity is 80%. In step 4, the mass ratio of mulberry leaves and pepper leaves added to the juice is 0.5:0.1. High pressure cooking is to control the temperature to 120°C, the cooking pressure to 60KPa, the cooking time to 30min, and the composite liquid is obtained by stirring and mixing at 30°C. In step 5, the culture of grape juice spore Hansen yeast is to take 2 loops of grape juice spore Hansen yeast on the PDA plate with an inoculation loop and add them to the PDP culture medium, control the shaking table temperature to 30°C, the speed to 200rpm, and culture for 40h. The mass ratio of the composite liquid to the cultured Hansenula sporogenes was 1:1. The amount of chitosan added was 5 g / ml, and the amount of sodium hyaluronate added was 5 g / ml. The inoculation amount of Hansenula sporogenes spores was 10 8 / ml, and statically culture for 24h. In step 6, the amount of glycerol added is 5wt% of the mass percentage of the yeast culture, and the amount of melatonin added is 1wt% of the mass percentage of the yeast culture.

[0062] A berry organic green preservative is prepared by the above-mentioned method for preparing the berry organic green preservative.

[0063] An application of an organic green preservative for berries, comprising using the organic green preservative for berries as described above, and applying it to the surface spray fresh-keeping treatment of fruits and vegetables after picking. The surface spray fresh-keeping treatment comprises the steps of ① diluting the organic green preservative for berries by 100 times to obtain dilution 100 and 200 times to obtain dilution 200; ② spraying the dilution 100 on the surface of fruits and vegetables one day before picking to complete a spray protection and obtain primary protected fruits and vegetables; ③ spraying the dilution 200 on the surface of the primary protected fruits and vegetables after harvesting, and obtaining fresh fruits and vegetables after naturally drying; and ④ packaging the fresh fruits and vegetables to complete fresh-keeping storage.

[0064] Embodiment 3

[0065] A method for preparing a berry organic green preservative comprises the following steps:

[0066] Step 1, raw material collection: collect fresh apple fallen fruits and leaves, wash and dry them, and then crush them to obtain the discarded fruit and leaf puree;

[0067] Step 2, preliminary fermentation: putting the discarded fruit leaf pulp into a fermentation tank, mixing it with water and fermenting it naturally to obtain apple juice;

[0068] Step 3, mixed fermentation: putting the crushed corn stalks into a fermentation tank and mixing them with apple juice for fermentation to obtain mixed juice;

[0069] Step 4, compounding treatment: filtering the mixed juice and removing solid particles to obtain fermented juice, high-pressure steaming fresh mulberry leaves and prickly ash leaves, filtering and removing solid residues to obtain added juice, and then mixing the added juice with the fermented juice at a mass ratio of 1:4 to obtain a compound liquid;

[0070] Step 5, yeast culture: taking Hansenula sporangiophora vitis vinifera for culture and adding it to the compound solution, then adding chitosan and sodium hyaluronate to the compound solution to obtain a mixed compound culture solution, and finally inoculating Hansenula sporangiophora vitis vinifera spores and culturing them statically to obtain a yeast culture body;

[0071] Step 6, stirring and compounding: adding glycerol and melatonin to the yeast culture, and stirring to obtain a berry organic green preservative.

[0072] Wherein, in step 1, the fresh apple fallen fruits and fallen leaves after washing and drying are treated with ultraviolet irradiation and then crushed. In step 2, the mass ratio of the discarded fruit leaf pulp to water is 1:3, and the fermentation time is controlled to be 10 days, the fermentation temperature is 20°C, and the fermentation humidity is 70%. In step 3, the mass ratio of the apple juice to corn stalks is 6:1, and the fermentation time is controlled to be 7 days, the fermentation temperature is 32°C, and the fermentation humidity is 85%. In step 4, the mass ratio of mulberry leaves and prickly ash leaves in the added juice is 1:0.5. The high-pressure cooking is to control the temperature to 120°C, the cooking pressure to 90KPa, the cooking time to 30min, and the composite liquid is obtained by stirring and mixing at 30°C. In step 5, the culture of Hansenula sporangiophora is to take 2 loops of Hansenula sporangiophora on the PDA plate with an inoculation loop and add them to the PDP medium, control the shaking temperature to 30°C, the rotation speed to 200 rpm, and culture for 40 hours. The mass ratio of the composite liquid to the cultured Hansenula sporangiophora is 1:1. The addition amount of chitosan is 5g / ml, and the addition amount of sodium hyaluronate is 5g / ml. The inoculation amount of Hansenula sporangiophora spores is 10 8 / ml, and cultured statically for 24 hours. In step 6, the amount of glycerol added is 5wt% of the mass percentage of the yeast culture, and the amount of melatonin added is 1wt% of the mass percentage of the yeast culture.

[0073] A berry organic green preservative is prepared by the above-mentioned method for preparing the berry organic green preservative.

[0074] An application of an organic green preservative for berries, comprising using the organic green preservative for berries as described above, and applying it to the surface spray fresh-keeping treatment of fruits and vegetables after picking. The surface spray fresh-keeping treatment comprises the steps of ① diluting the organic green preservative for berries by 100 times to obtain dilution 100 and 200 times to obtain dilution 200; ② spraying the dilution 100 on the surface of fruits and vegetables one day before picking to complete a spray protection and obtain primary protected fruits and vegetables; ③ spraying the dilution 200 on the surface of the primary protected fruits and vegetables after harvesting, and obtaining fresh fruits and vegetables after naturally drying; and ④ packaging the fresh fruits and vegetables to complete fresh-keeping storage.

[0075] Comparative Example 1

[0076] The difference between Comparative Example 1 and Example 2 is that in Comparative Example 1, no Hansenula sporangiophora vitis was added and Hansenula sporangiophora vitis spores were inoculated and cultured.

[0077] Comparative Example 2

[0078] The difference between Comparative Example 2 and Example 2 is that no corn stalks are added in Comparative Example 2.

[0079] Comparative Example 3

[0080] The difference between Comparative Example 3 and Example 2 is that mulberry leaves and prickly ash leaves are not added in Comparative Example 3.

[0081] Fresh-keeping storage experiments were conducted for Examples 1 to 3 and Comparative Examples 1 to 3. The fresh-keeping storage temperature was 3° C. and the storage time was 10 days, 30 days, 100 days and 120 days. The freshness of the fresh-keeping stored fruits and vegetables was evaluated, with I, II, III, IV and V representing the freshness from low to high. The test results are shown in Table 1 below:

[0082] Table 1 Performance test results

[0083]

[0084]

[0085] It can be seen from Table 1 above that by adding Hansenula sporangiophora in grape juice and inoculating and culturing Hansenula sporangiophora in grape juice spores in the embodiments of the present application, the occurrence of post-harvest diseases of fruits and vegetables can be effectively prevented and controlled, and corn stalks, mulberry leaves and Zanthoxylum bungeanum leaves all have the effect of improving the strength of the preservation function to a certain extent, and their main role lies in the natural bactericidal function and the synergy with other remaining components, thereby achieving the purpose of improving the preservation effect, resource recycling and cost saving.

[0086] In summary, the present application provides a berry-based organic green preservative and its preparation method and application. The preparation method of the berry-based organic green preservative utilizes apple fallen fruits and leaves for waste utilization, thereby realizing resource recycling and reducing environmental pollution. At the same time, the cultivation of natural bactericidal substances is achieved through fermentation, thereby effectively controlling the problems of diseases of fruits and vegetables after picking, effectively reducing the use of chemical pesticides, and improving the edible safety of fruits and vegetables. Among them, in the preparation process of the berry-based organic green preservative, yeast cultivation is used to effectively prevent and control the problems of disasters of fruits and vegetables after picking, and when the berry-based organic green preservative is used, a physical barrier is formed on the surface of fruits and vegetables to enhance the resistance of fruits and vegetables to pathogens, and the trace elements in apple fallen fruits and leaves are used to improve the quality of fruits and vegetables during the storage period.

[0087] The "first", "second", "third", "fourth", etc. (if any) referred to in this application are used to distinguish similar objects, and are not necessarily used to describe a specific order or precedence. It should be understood that the data used in this way can be interchangeable where appropriate, so that the embodiments described herein can be implemented in an order other than that described herein. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusions, for example, a process, method or device comprising a series of steps or units is not necessarily limited to those steps or units clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods or devices.

[0088] It should be noted that the descriptions involving "first", "second", etc. in this application are only for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In addition, the technical solutions between the various embodiments can be combined with each other, but they must be based on the ability of ordinary technicians in this field to implement them. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by this application.

[0089] Specific examples are used herein to illustrate the principles and implementation methods of the present application. The description of the above embodiments is only used to help understand the method of the present application and its core idea. At the same time, for those skilled in the art, according to the idea of ​​the present application, there will be changes in the specific implementation methods and application scope. In summary, the content of this specification should not be understood as a limitation on the present application.

Claims

1. A method for preparing a berry organic green preservative, characterized in that: The steps include: Step 1, raw material collection: collect fresh apple fallen fruits and leaves, wash and dry them, and then crush them to obtain the discarded fruit and leaf puree; Step 2, preliminary fermentation: putting the discarded fruit leaf pulp into a fermentation tank, mixing it with water and fermenting it naturally to obtain apple juice; Step 3, mixed fermentation: putting the crushed corn stalks into a fermentation tank and mixing them with apple juice for fermentation to obtain mixed juice; Step 4, compounding treatment: filtering the mixed juice and removing solid particles to obtain fermented juice, high-pressure steaming fresh mulberry leaves and prickly ash leaves, filtering and removing solid residues to obtain added juice, and then mixing the added juice with the fermented juice at a mass ratio of 1:2-4 to obtain a compound liquid; Step 5, yeast culture: taking Hansenula sporangiophora vitis vinifera for culture and adding it to the compound solution, then adding chitosan and sodium hyaluronate to the compound solution or adding hydrogel alone to obtain a mixed compound culture solution, and finally inoculating Hansenula sporangiophora vitis vinifera spores and culturing them statically to obtain a yeast culture body; Step 6, stirring and compounding: adding glycerol and melatonin to the yeast culture, and stirring to obtain a berry organic green preservative.

2. The method for preparing a berry organic green preservative according to claim 1, characterized in that: In step 1, the fresh apple fallen fruits and leaves that have been washed and dried are irradiated with ultraviolet rays and then crushed.

3. The method for preparing a berry organic green preservative according to claim 1, characterized in that: In step 2, the mass ratio of the waste fruit leaf pulp to water is 1:1.5-3, and the fermentation time is controlled to be 10 days, the fermentation temperature is 16-20°C, and the fermentation humidity is 60-70%.

4. The method for preparing a berry organic green preservative according to claim 1, characterized in that: In step 3, the mass ratio of the apple juice to the corn stalks is 4-6:1, and the fermentation time is controlled to be 7 days, the fermentation temperature is 28-32° C., and the fermentation humidity is 75-85%.

5. The method for preparing a berry organic green preservative according to claim 1, characterized in that: In step 4, the mass ratio of mulberry leaves and prickly ash leaves in the added juice is 0.1-1:0.1-1; the high-pressure cooking is performed at a controlled temperature of 120°C, a cooking pressure of 35-90KPa, a cooking time of 30min, and the composite liquid is obtained by stirring and mixing at 30°C.

6. The method for preparing a berry organic green preservative according to claim 1, characterized in that: In step 5, the culture of the grape spore Hansenula is to take 2 loops of grape spore Hansenula on the PDA plate with an inoculation loop and add them to the PDP culture medium, control the shaking temperature to 30°C, the rotation speed to 200rpm, and culture for 40h; the mass ratio of the composite liquid to the cultured grape spore Hansenula is 1:1; the addition amount of the chitosan is 5g / ml, the addition amount of the sodium hyaluronate is 5g / ml, and the addition amount of the hydrogel is 10g / ml; the inoculation amount of the grape spore Hansenula spore is 10 8 / ml and cultured statically for 24h.

7. The method for preparing a berry organic green preservative according to claim 1, characterized in that: In step 6, the amount of glycerol added is 5 wt % of the mass percentage of the yeast culture, and the amount of melatonin added is 1 wt % of the mass percentage of the yeast culture.

8. An organic green preservative for berries, characterized in that: The method comprises preparing the berry organic green preservative by using the method for preparing the berry organic green preservative as described in any one of claims 1 to 7.

9. An application of an organic green preservative for berries, characterized in that: The method comprises using the berry organic green preservative as claimed in claim 8 and applying the same to the surface spray preservation treatment of picked fruits and vegetables.

10. The use of an organic green preservative for berries according to claim 9, characterized in that: The surface spray fresh-keeping treatment comprises the steps of ① diluting the berry organic green preservative by 100 times to obtain dilution 100 and diluting 200 times to obtain dilution 200; ② spraying the dilution 100 on the surface of fruits and vegetables one day before picking to complete a spray protection and obtain primary-preservation fruits and vegetables; ③ spraying the dilution 200 on the surface of the primary-preservation fruits and vegetables after harvesting, and obtaining fresh-keeping fruits and vegetables after naturally drying; and ④ packaging the fresh-keeping fruits and vegetables to complete fresh-keeping storage.

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