Botanical preservative for stauntonia latifolia and preparation method and application of botanical preservative

By preparing a compound plant-derived preservative for young Akebia quinata fruits, the problems of post-harvest browning, rotting, and cracking were solved, realizing high-value utilization of resources and green preservation, and improving the commercial quality of Akebia quinata and the sustainable development of the industry.

CN122123412APending Publication Date: 2026-06-02THE KEY LAB OF CHEM FOR NATURAL PROD OF GUIZHOU PROVINCE & CHINESE ACADEMY OF SCI
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Patent Information

Application Number
CN202610602200.7
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-05-05
Publication Date
2026-06-02

AI Technical Summary

Technical Problem

August melons are prone to browning, rotting, and cracking after harvesting, and the waste of young fruit resources caused by thinning is serious. Existing chemical preservatives have pesticide residues and environmental pollution problems, while existing plant-derived preservatives have single functions and narrow antibacterial spectrum, and cannot effectively solve the quality deterioration caused by multiple factors.

Method used

Using young fruits of the August melon as the main raw material, combined with natural antibacterial components such as Sophora flavescens, Phellodendron chinense, and Zanthoxylum bungeanum, a plant-derived preservative is prepared through fermentation with yeast, Lactobacillus, and Bacillus amyloliquefaciens. This preservative inhibits polyphenol oxidase activity, reduces rot and fruit cracking rates, and suppresses the growth of pathogens.

Benefits of technology

It significantly extends the shelf life of August melons, improves product quality, reduces post-harvest losses, increases resource utilization, meets the requirements of green food, has a better antibacterial effect than chemical controls, and is suitable for large-scale production.

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Abstract

The invention discloses a holboellia latifolia botanical preservative as well as a preparation method and application thereof, and belongs to the technical field of fruit and vegetable preservation. The fresh-keeping agent is prepared by taking young fruits of holboellia latifolia as main raw materials, compounding the young fruits with radix sophorae flavescentis, cortex phellodendri and Chinese prickly ash, and performing primary fermentation with yeast and secondary fermentation with lactobacillus plantarum and bacillus amyloliquefaciens. The preservative can significantly reduce the activity of polyphenol oxidase (PPO) and effectively inhibit enzymatic browning of the holboellia latifolia; the rotting rate is reduced to 64-66% after storage for 14 days at normal temperature, and the effect is equivalent to that of prochloraz; fruit cracking can be delayed, the cracking rate is reduced, and the length and width of an abdominal suture line are reduced; the compound has an obvious inhibition effect on escherichia coli and staphylococcus aureus. The product provided by the invention is a pure plant source, has no chemical residue, has four effects of inhibiting browning, preventing decay, preventing fruit cracking and broad-spectrum bacteriostasis, is stable in process and simple and convenient to use, is suitable for green preservation of harvested holboellia latifolia, and has a good industrial prospect.
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