A fresh-keeping agent containing banana powder and a preparation method and application thereof

Abstract

The application belongs to the field of preservatives, and particularly relates to a preservative containing banana powder and a preparation method and application thereof. The preservative contains banana powder as a basic raw material, and fully utilizes waste turmeric leaves and longan peels in agricultural production. The waste in agricultural production is fully utilized, so that not only is resource recycling achieved, but also the cost of the preservative is reduced. The rest of the added folium isatidis, extractum herbae solani nigr and extractum folii piperis are all derived from natural raw materials, and are green, environmentally friendly, low in toxic and side effects, and pollution-free. Streptococcus thermophilus, yeast and lactobacillus plantarum are all commonly used strains in the field of food, and the safety of the preservative prepared by fermentation of the above components is greatly improved.

Description

Technical Field

[0001] This invention belongs to the field of preservatives, specifically relating to a preservative containing banana powder, its preparation method, and its application. Background Technology

[0002] Tropical fruits such as rambutan and star fruit have high sugar content, making them highly susceptible to dehydration and spoilage after harvesting. This significantly hinders the improvement of the fruit industry's economic benefits due to their high post-harvest commercial value. Therefore, developing safe and effective preservatives is crucial for enhancing the economic efficiency of the fruit industry. Summary of the Invention

[0003] This invention provides a preservative containing banana powder, its preparation method, and its application.

[0004] The technical solution of this invention is implemented as follows:

[0005] A preservative containing banana powder comprises the following components in parts by weight: 15 parts turmeric leaves, 10 parts indigo leaves, 10 parts longan peel, 3 parts black nightshade extract, 0.7 parts citric acid, 15 parts banana powder, 2 parts pepper leaf extract, 0.3 parts Lactobacillus plantarum, 0.3 parts yeast, and 0.2 parts Streptococcus thermophilus.

[0006] Furthermore, the method for preparing the banana powder includes the following steps:

[0007] After washing the green bananas, slice them thinly, soak them in distilled water containing citric acid for 30 minutes, then remove them and pulp them at 1000 rpm at 4℃. Place the pulp at -18℃ for 12 hours, then freeze-dry it under vacuum. After removing it, crush it to obtain the final product. The citric acid content in the distilled water is 0.1-0.5%.

[0008] Furthermore, the preparation method of the solanum extract includes the following steps:

[0009] After crushing the fresh black nightshade fruit, soak it in 6-8 times its weight of ethanol, filter to remove insoluble matter, soak twice, combine the filtrates, and freeze-dry under vacuum to obtain the final product. The ethanol is 75% by volume.

[0010] The method for preparing the pepper leaf extract includes the following steps:

[0011] Dried pepper leaves were refluxed twice with 4-6 times their weight of ethanol (95% ethanol by volume). The filtrate was used to remove insoluble matter, and the ethanol was recovered to obtain pepper leaf extract.

[0012] The preparation method of the above-mentioned preservative includes the following steps:

[0013] (1) Turmeric leaves, indigo leaves and longan peel are crushed to obtain a mixture, water is added to 30-40% of the total amount of materials, thermophilic streptococci are added for fermentation, and the filtrate is filtered.

[0014] (2) Add yeast, Lactobacillus plantarum, pepper leaf extract, and black nightshade extract to the filtrate for fermentation, and sterilize to obtain fermentation broth;

[0015] (3) Mix banana powder and citric acid, add 40-50 times the weight of banana powder in deionized water and mix evenly. Stir at 80-90℃ for 0.5-1.5h to obtain modified banana powder solution; add fermentation liquid and homogenize to obtain the final product.

[0016] Furthermore, in step (1), during the fermentation process, the temperature is controlled at 40-45℃ and the mixture is sealed for fermentation for 3-5 days.

[0017] Furthermore, in step (2), during the fermentation process, the temperature is controlled at 25-35℃ and the fermentation is carried out in a sealed manner; sterilization is carried out by high-pressure steam sterilization at 120℃ for 20-30 minutes.

[0018] Furthermore, in step (3), the speed is homogenized at 12000-18000 rpm for 30 minutes.

[0019] The application of the above-mentioned preservatives in postharvest fruit preservation.

[0020] The application of the above-mentioned preservatives in reducing post-harvest fruit moisture loss.

[0021] The above-mentioned preservatives are used to reduce post-harvest fruit spoilage.

[0022] A method for preserving fruit after harvest includes the following steps:

[0023] After the harvested fruits are cleaned, they are soaked in the above-mentioned preservative for 1-2 minutes, then removed and air-dried in the dark.

[0024] Furthermore, the fruits mentioned are rambutan, wax apple, star fruit, and / or wampee.

[0025] The beneficial effects of this invention are:

[0026] The preservative described in this invention involves fermenting turmeric leaves, indigo leaves, and longan peel with Streptococcus thermophilus. The metabolic activity of Streptococcus thermophilus degrades the materials. Yeast, Lactobacillus plantarum, pepper leaf extract, and solanum extract are then added to the filtrate and mixed with the Streptococcus thermophilus fermentation broth for further fermentation. This achieves an organic combination of the various components. Finally, modified banana powder is added to the sterilized fermentation broth, and homogenization ensures thorough mixing. The resulting preservative, after soaking, forms a protective film on the fruit surface, isolating it from air and pathogens. This not only effectively reduces water loss and significantly decreases fruit weight, preventing wilting due to dehydration, but also effectively prevents browning of the fruit peel, inhibits rotting, and extends the shelf life. It significantly improves the preservation effect on tropical fruits such as rambutan, star fruit, wampee, and wax apple. The preservative described in this invention uses banana powder as a base material, making full use of agricultural waste such as turmeric leaves and longan peels. This not only achieves resource recycling but also helps reduce the cost of the preservative. The remaining added ingredients, including Isatis leaf extract, black nightshade extract, and pepper leaf extract, are all derived from natural raw materials, making them green, environmentally friendly, low in toxicity, and pollution-free. Thermophilic Streptococcus, yeast, and Lactobacillus plantarum are all commonly used strains in the food industry, and the preservative obtained through fermentation of these components significantly improves safety. Detailed Implementation

[0027] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0028] In the following embodiments, the turmeric leaves and indigo leaves are used after drying, and the longan peel is the fresh peel remaining after the pulp of the longan fruit is removed.

[0029] The method for preparing the banana powder includes the following steps:

[0030] After washing the green bananas, slice them thinly, soak them in distilled water containing citric acid for 30 minutes, then remove them and pulp them at 1000 rpm at 4℃. Place the pulp at -18℃ for 12 hours, then freeze-dry it under vacuum. After removing it, crush it to obtain the final product. The citric acid content in the distilled water is 0.1-0.5%.

[0031] The method for preparing the solanum extract includes the following steps:

[0032] After crushing the fresh black nightshade fruit, soak it in 6-8 times its weight of ethanol, filter to remove insoluble matter, soak twice, combine the filtrates, and freeze-dry under vacuum to obtain the final product. The ethanol is 75% by volume.

[0033] The preparation method of pepper leaf extract includes the following steps:

[0034] Dried pepper leaves were refluxed twice with 4-6 times their weight of ethanol (95% ethanol by volume). The filtrate was used to remove insoluble matter, and the ethanol was recovered to obtain pepper leaf extract.

[0035] Lactobacillus plantarum was purchased from Shanghai Yangkong Industrial Co., Ltd., with a viable count ≥2.0×10⁻⁶. 11 CFU / g. The yeast used was Angel Yeast, Streptococcus thermophilus, from Xi'an Xihai Biotechnology Co., Ltd., with a live count of 10. 7 -10 9 cfu / g.

[0036] Example 1

[0037] A preservative containing banana powder comprises the following components in parts by weight: 10 parts turmeric leaves, 5 parts indigo leaves, 5 parts longan peel, 1 part black nightshade extract, 0.5 parts citric acid, 10 parts banana powder, 1 part pepper leaf extract, 0.2 parts Lactobacillus plantarum, 0.1 parts yeast, and 0.1 parts Streptococcus thermophilus.

[0038] The preparation method of the above-mentioned preservative includes the following steps:

[0039] (1) Turmeric leaves, indigo leaves and longan peel are crushed to obtain a mixture. Add water equal to 30% of the total amount of materials and add thermophilic streptococci for fermentation. The temperature is controlled at 40℃ and the mixture is sealed for fermentation for 3 days. The filtrate is then filtered.

[0040] (2) Add yeast, Lactobacillus plantarum, pepper leaf extract, and Solanum nigrum extract to the filtrate, control the temperature at 25℃, seal and ferment for 1 day, and sterilize with high pressure steam at 120℃ for 20 minutes to obtain fermentation liquid;

[0041] (3) Mix banana powder and citric acid, add 40 times the weight of banana powder in deionized water and mix evenly. Stir at 80°C for 1.5 hours to obtain modified banana powder solution; add fermentation liquid and homogenize at 12000 rpm for 30 minutes to obtain the modified banana powder solution.

[0042] Example 2

[0043] A preservative containing banana powder comprises the following components in parts by weight: 20 parts turmeric leaves, 15 parts indigo leaves, 15 parts longan peel, 5 parts black nightshade extract, 0.9 parts citric acid, 20 parts banana powder, 3 parts pepper leaf extract, 0.4 parts Lactobacillus plantarum, 0.5 parts yeast, and 0.3 parts Streptococcus thermophilus.

[0044] The preparation method of the above-mentioned preservative includes the following steps:

[0045] (1) Turmeric leaves, indigo leaves and longan peel are crushed to obtain a mixture. Add water equal to 40% of the total amount of materials and add thermophilic streptococci for fermentation. The temperature is controlled at 45℃ and the mixture is sealed for 5 days of fermentation. The filtrate is then filtered.

[0046] (2) Add yeast, Lactobacillus plantarum, pepper leaf extract, and Solanum nigrum extract to the filtrate, control the temperature at 35℃, seal and ferment for 3 days, and sterilize with high pressure steam at 120℃ for 30 minutes to obtain fermentation liquid;

[0047] (3) Mix banana powder and citric acid, add 40-50 times the weight of banana powder in deionized water and mix evenly. Stir at 80-90℃ for 0.5-1.5h to obtain modified banana powder solution; add fermentation liquid and homogenize at 12000-18000rpm for 30min to obtain the modified banana powder solution.

[0048] Example 3

[0049] A preservative containing banana powder comprises the following components in parts by weight: 15 parts turmeric leaves, 10 parts indigo leaves, 10 parts longan peel, 3 parts black nightshade extract, 0.7 parts citric acid, 15 parts banana powder, 2 parts pepper leaf extract, 0.3 parts Lactobacillus plantarum, 0.3 parts yeast, and 0.2 parts Streptococcus thermophilus.

[0050] The preparation method of the above-mentioned preservative includes the following steps:

[0051] (1) Turmeric leaves, indigo leaves and longan peel are crushed to obtain a mixture. Add water equal to 35% of the total amount of materials and add thermophilic streptococci for fermentation. The temperature is controlled at 43℃ and the mixture is sealed for fermentation for 4 days. The filtrate is then filtered.

[0052] (2) Add yeast, Lactobacillus plantarum, pepper leaf extract, and Solanum nigrum extract to the filtrate, control the temperature at 30℃, seal and ferment for 2 days, and sterilize with high pressure steam at 120℃ for 25 minutes to obtain fermentation liquid;

[0053] (3) Mix banana powder and citric acid, add 40-50 times the weight of banana powder in deionized water and mix evenly. Stir at 90℃ for 1.5h to obtain modified banana powder solution; add fermentation liquid and homogenize at 18000rpm for 30min to obtain the modified banana powder solution.

[0054] Example 4

[0055] A method for preserving fruit after harvest includes the following steps:

[0056] After the harvested fruits are cleaned, they are soaked in the above-mentioned preservative for 1-2 minutes, then removed and air-dried in the dark.

[0057] The above-mentioned preservatives can reduce post-harvest fruit moisture loss, prevent fruit from shrivelting and maintain good appearance quality, and effectively reduce post-harvest fruit rot. They have a very good preservation effect on fruits with high water content and easy perishability, such as rambutan, wax apple, star fruit, or wampee.

[0058] The effect of the preservative described in this invention on postharvest preservation of fruit

[0059] The preservation effect of the preservative described in this invention was investigated on fruits with high moisture and sugar content that are difficult to preserve after harvest. The preservatives used in the example groups were those prepared in Examples 1-3, while the preservatives used in the control group were prepared according to the component ratios and preparation methods in Table 1.

[0060] Table 1. Composition and preparation methods of different preservatives

[0061] Serial Number Component composition Preparation method Control group 1 Turmeric leaves 10 parts, Isatis leaves 5 parts, longan peel 5 parts, black nightshade extract 1 part, citric acid 0.5 parts, banana powder 10 parts, pepper leaf extract 1 part, Lactobacillus plantarum 0.2 parts, yeast 0.1 parts, Streptococcus thermophilus 0.1 parts Referring to Example 3, the difference is that Streptococcus thermophilus, yeast, and Lactobacillus plantarum are added simultaneously in step (1). Control group 2 Turmeric leaves 20 parts, Isatis leaves 15 parts, longan peel 15 parts, black nightshade extract 5 parts, citric acid 0.9 parts, banana powder 20 parts, pepper leaf extract 3 parts, Lactobacillus plantarum 0.4 parts, yeast 0.5 parts, Streptococcus thermophilus 0.3 parts Referring to Example 3, the difference is that Streptococcus thermophilus and yeast are added simultaneously in step (1). Control group 3 Turmeric leaves 15 parts, Isatis leaves 10 parts, longan peel 10 parts, black nightshade extract 3 parts, citric acid 0.7 parts, banana powder 15 parts, pepper leaf extract 2 parts, Lactobacillus plantarum 0.3 parts, yeast 0.3 parts, Streptococcus thermophilus 0.2 parts Referring to Example 3, the difference is that Streptococcus thermophilus and Lactobacillus plantarum are added simultaneously in step (1). Control group 4 Turmeric leaves 15 parts, Isatis leaves 10 parts, longan peel 10 parts, black nightshade extract 3 parts, citric acid 0.7 parts, banana powder 15 parts, pepper leaf extract 2 parts, Lactobacillus plantarum 0.3 parts, yeast 0.3 parts, Streptococcus thermophilus 0.2 parts Referring to Example 3, the difference is that Streptococcus thermophilus is added in step (2), while Lactobacillus plantarum is added simultaneously in step (1). Control group 5 10 parts Isatis leaf, 10 parts longan peel, 3 parts black nightshade extract, 0.7 parts citric acid, 15 parts banana powder, 2 parts pepper leaf extract, 0.3 parts Lactobacillus plantarum, 0.3 parts yeast, 0.2 parts Streptococcus thermophilus. Refer to Example 3 Control group 6 Turmeric leaves 15 parts, longan peel 10 parts, black nightshade extract 3 parts, citric acid 0.7 parts, banana powder 15 parts, pepper leaf extract 2 parts, Lactobacillus plantarum 0.3 parts, yeast 0.3 parts, Streptococcus thermophilus 0.2 parts Refer to Example 3 Control group 7 Turmeric leaves 15 parts, Isatis leaves 10 parts, longan peel 10 parts, black nightshade extract 3 parts, citric acid 0.7 parts, banana powder 15 parts, Lactobacillus plantarum 0.3 parts, yeast 0.3 parts, Streptococcus thermophilus 0.2 parts Refer to Example 3 control group 8 15 parts turmeric leaves, 10 parts indigo leaves, 10 parts longan peel, 0.7 parts citric acid, 15 parts banana powder, 2 parts pepper leaf extract, 0.3 parts Lactobacillus plantarum, 0.3 parts yeast, and 0.2 parts Streptococcus thermophilus. Refer to Example 3

[0062] Freshly picked rambutan, wax apple, star fruit, or wampee were cleaned and dried after removing damaged or substandard fruit. Fruits with intact peels and stems were selected and randomly grouped: 10 fruits per group for rambutan and wampee, and 5 fruits per group for wax apple and star fruit. The preservatives prepared in the three examples and the control group were used. Each fruit was completely immersed in the preservative for 2 minutes, then removed, dried in the dark, and placed in a tray in an artificial climate chamber at 25°C and 75% humidity. The control group received no treatment. After treatment, the fruit was weighed daily, and the weight loss rate (%) was calculated. Taking the day of immersion in the preservative as day 1, the number of days required for browning or rotting of the peel was recorded, along with the weight loss rate for each treatment group on the day before browning or rotting. Specific results are shown in Tables 2-5. Fruits with rotting or browning covering more than 1 / 4 of their total surface area were considered rotten.

[0063] Weight loss rate (%) = (Weight of fruit before treatment - Weight of fruit after treatment) / Weight of fruit before treatment × 100%

[0064] Table 2 Effects of different preservatives on rambutan

[0065] Fruit varieties Weight loss rate (%) Number of days with browning (days) Number of days since decay began (days) Example 1 5.02 7 10 Example 2 4.69 7 11 Example 3 5.13 8 11 Control group 1 8.06 5 6 Control group 2 7.14 5 7 Control group 3 8.62 4 5 Control group 4 10.15 4 6 Control group 5 13.15 3 5 Control group 6 10.67 5 6 Control group 7 13.87 3 4 control group 8 11.37 4 6 Blank group 15.67 3 5

[0066] As shown in Table 2, the preservatives prepared in the three example groups significantly reduced the weight loss rate of rambutan, indicating that the preservatives prepared in the three examples of this invention can reduce post-harvest weight loss of rambutan, significantly prolonging the time before browning and decay of rambutan fruit. Their effects are not only significantly higher than the control group, but also show varying degrees of improvement compared to the eight control groups. This demonstrates that the preservatives prepared in the three examples of this invention can significantly improve the preservation effect of rambutan.

[0067] Table 3 Effects of different preservatives on wax apples

[0068] Fruit varieties Weight loss rate (%) Number of days with browning (days) Number of days since decay began (days) Example 1 3.18 6 9 Example 2 4.63 7 9 Example 3 3.97 7 11 Control group 1 9.37 4 6 Control group 2 10.68 5 6 Control group 3 7.05 4 5 Control group 4 8.44 3 7 Control group 5 9.05 3 4 Control group 6 10.21 4 5 Control group 7 11.68 5 6 control group 8 9.14 4 6 Blank group 13.64 2 3

[0069] As shown in Table 3, the preservatives prepared in the three examples significantly reduced the weight loss rate of wax apples, indicating that the preservatives prepared in the three examples of this invention can reduce post-harvest weight loss of wax apples, which is beneficial to maintaining the quality of the wax apple fruit. The number of days for the wax apple fruit to turn brown and the number of days for it to rot were also significantly extended, thus significantly prolonging the shelf life of the wax apples. The preservative effect was not only significantly higher than the blank control, but also showed varying degrees of improvement compared to the eight control groups. This demonstrates that the preservatives prepared in the three examples of this invention can significantly improve the preservation effect of wax apples.

[0070] Table 4 Effects of different preservative treatments on star fruit

[0071] Fruit varieties Weight loss rate (%) Number of days with browning (days) Number of days since decay began (days) Example 1 6.17 8 10 Example 2 5.89 7 10 Example 3 7.13 9 12 Control group 1 6.18 4 7 Control group 2 6.09 3 5 Control group 3 9.41 5 8 Control group 4 7.36 4 5 Control group 5 9.46 3 4 Control group 6 9.87 4 6 Control group 7 11.26 5 6 control group 8 8.62 4 7 Blank group 10.89 3 5

[0072] As shown in Table 4, the preservatives prepared in the three example groups significantly reduced the weight loss rate of star fruit, indicating that the preservatives prepared in the three examples of this invention can reduce post-harvest weight loss of star fruit, significantly prolonging the time for browning and decay of the fruit. Their effects are significantly higher than the control group. Among the eight control groups, the weight loss rate of control group 11 was not only higher than that of the three examples but also higher than that of the blank group; although the weight loss rates of the other control groups were reduced to varying degrees compared to the control group, they were still slightly higher than those of the three examples, and the time for browning and decay was also shortened to varying degrees compared to the three example groups. This demonstrates that the preservatives prepared in the three examples of this invention can not only significantly reduce the weight loss rate of star fruit but also significantly prolong its shelf life, resulting in a significantly improved overall preservation effect, and their effects are significantly higher than those of the blank group and the control group.

[0073] Table 5 Effects of different preservatives on wampee

[0074] Fruit varieties Weight loss rate (%) Number of days with browning (days) Number of days since decay began (days) Example 1 8.15 8 10 Example 2 7.63 8 11 Example 3 7.06 9 13 Control group 1 9.18 5 6 Control group 2 8.16 4 6 Control group 3 10.67 4 7 Control group 4 10.43 6 7 Control group 5 8.60 4 5 Control group 6 9.16 3 5 Control group 7 11.67 5 6 control group 8 8.69 3 5 Blank group 10.17 2 3

[0075] As shown in Table 5, compared with the control group, the preservatives prepared in the three example groups significantly reduced the weight loss rate of wampee and significantly prolonged the number of days with browning and decay. This indicates that the preservatives prepared in the three examples of this invention can not only reduce the post-harvest weight loss of wampee but also prolong its shelf life, demonstrating a significant preservation effect. Among the eight control groups, although the weight loss rate of wampee in control groups 2, 5, and 8 was not significantly different from that in the three example groups, the number of days with browning and decay was significantly shortened, resulting in a significantly reduced preservation effect. Although the number of days with browning and decay was shortened to varying degrees in control groups 3, 4, and 7 compared to the control groups, their weight loss rate was increased to varying degrees, failing to achieve the ideal preservation effect. In treatment groups 6 and 7, although the weight loss rate was lower than that in the control group, it was still higher than that in the three example groups, while the number of days with browning and decay was prolonged compared to the control group, it was still lower than that in the three example groups. This demonstrates that the preservatives prepared in the three embodiments of the present invention can significantly extend the shelf life of wampee while reducing the weight loss rate of wampee, and the overall preservation effect is significantly improved. Their effects are significantly higher than those of the blank group and the control group.

[0076] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A preservative containing banana powder, characterized in that, It is made from the following components in parts by weight: 15 parts turmeric leaves, 10 parts indigo leaves, 10 parts longan peel, 3 parts black nightshade extract, 0.7 parts citric acid, 15 parts banana powder, 2 parts pepper leaf extract, 0.3 parts Lactobacillus plantarum, 0.3 parts yeast, and 0.2 parts Streptococcus thermophilus. Its preparation method is characterized by comprising the following steps: (1) Turmeric leaves, indigo leaves and longan peel are crushed to obtain a mixture, water is added to 30-40% of the total amount of materials, thermophilic streptococci are added for fermentation, and the filtrate is filtered. (2) Add yeast, Lactobacillus plantarum, pepper leaf extract, and black nightshade extract to the filtrate for fermentation, and sterilize to obtain fermentation broth; (3) Mix banana powder and citric acid evenly, add 40-50 times the weight of banana powder in deionized water and mix evenly. Stir and react at 80-90℃ for 0.5-1.5h to obtain modified banana powder solution; add fermentation liquid and homogenize to obtain the final product. The method for preparing the banana powder includes the following steps: After washing the green bananas, slice them thinly, soak them in distilled water containing citric acid for 30 minutes, then remove them and pulp them at 1000 rpm at 4°C. The pulp is then frozen at -18°C for 12 hours, followed by vacuum freeze-drying. After removal, it is pulverized to obtain the final product. The citric acid content in the distilled water is 0.1-0.5%. The method for preparing the solanum extract includes the following steps: After crushing the fresh black nightshade fruit, soak it in 6-8 times its weight of ethanol, filter to remove insoluble matter, soak twice, combine the filtrates, and freeze-dry under vacuum to obtain the product. The ethanol is 75% by volume. The method for preparing the pepper leaf extract includes the following steps: Dried pepper leaves were refluxed twice with 4-6 times their weight of ethanol (95% ethanol by volume). The filtrate was used to remove insoluble matter, and the ethanol was recovered to obtain pepper leaf extract.

2. The preservative as described in claim 1, characterized in that, In step (1), the temperature is controlled at 40-45℃ and sealed for 3-5 days during fermentation; in step (2), the temperature is controlled at 25-35℃ and sealed for fermentation during fermentation; sterilization is carried out by high-pressure steam sterilization at 120℃ for 20-30 minutes; in step (3), homogenization is carried out at a speed of 12000-18000 rpm for 30 minutes.

3. The application of the preservative as described in claim 1 in postharvest fruit preservation.

4. The application as described in claim 3, characterized in that, The fruits mentioned are rambutan, wax apple, star fruit and / or wampee.

5. The application of the preservative as described in claim 1 in reducing post-harvest fruit weight loss and / or extending fruit shelf life.

6. The application as described in claim 5, characterized in that, The preservative inhibits post-harvest browning and rotting of fruits; the fruits are rambutan, wax apple, star fruit and / or wampee.

7. A method for preserving post-harvest fruit, characterized in that, Includes the following steps: After the harvested fruits are cleaned, they are immersed in the preservative described in claim 1 or 2 for 1-2 minutes, and then removed and air-dried in the dark.

8. The preservation method as described in claim 7, characterized in that, The fruits mentioned are rambutan, wax apple, star fruit and / or wampee.