Biological fruit preservation product from purple passion fruit peel and agarose.

Abstract

The invention relates to a biological fruit preservative preparation from purple passion fruit peel and agar, comprising: i) a pectin powder solution from purple passion fruit peel; in which the mass-to-volume ratio of pectin powder from purple passion fruit peel to distilled water is approximately 1:50; in which the pectin powder from purple passion fruit peel is extracted from purple passion fruit peel powder with citric acid, precipitated with 96% ethanol, dried and ground to obtain pectin powder from purple passion fruit peel; ii) agarose powder; in which the mass ratio of pectin solution to agarose powder is between 4:1 and 4:3; and iii) glycerol, in which the mass ratio of glycerol to the total mass of the pectin solution from purple passion fruit peel and agarose powder is approximately 3:10.