Fresh fruit fresh-keeping label

Abstract

The present invention provides a fresh fruit fresh-keeping label. Specifically, the present invention provides a fruit fresh-keeping label, comprising a self-adhesive label, and a preservative impregnated on the surface of the label, and the preservative comprises: a compound of formula (I), and ethanol. The label of the present invention can be used for keeping freshness of fresh and perishable fruits, such as blueberries, cherry tomatoes, raspberries, strawberries, and mulberries, without adding other preservatives or preservation components, the production is simple, and the fresh-keeping effect is good.

Description

Fresh fruit preservation label Technical Field

[0001] This invention relates to the field of fruit preservation, specifically to a label for preservation, its preparation, and its application in fruit preservation. Background Technology

[0002] Blueberries (Vaccinium corymbosum) are loved by consumers worldwide for their nutritional value and unique flavor. However, as a highly perishable fruit, blueberries have a short shelf life, which limits their market reach and economic benefits.

[0003] Currently, the most common preservation methods used in the market include refrigeration, modified atmosphere packaging (MAP), and chemical preservative treatment. Refrigeration is one of the most common methods for preserving blueberries, slowing down the ripening process and microbial growth by lowering the temperature. However, this method can easily affect the flavor of the blueberries. MAP involves adjusting the gas composition inside the packaging material to extend the shelf life of blueberries, typically by reducing oxygen and increasing carbon dioxide levels. However, this method requires specialized packaging materials and technology, is costly, and has certain environmental requirements. While chemical treatment can effectively inhibit microbial growth, this method can still easily affect the taste of blueberries, especially since blueberries are a fruit meant for direct consumption.

[0004] While the methods described above can extend the shelf life of blueberries to some extent, they still have limitations in practical applications, such as high cost, complex operation, or inability to meet growing health and environmental demands. Therefore, developing a new, efficient, and economical method for preserving blueberries has significant commercial and social value.

[0005] Summary of the Invention

[0006] The purpose of this invention is to provide a label for blueberry preservation, its preparation, and its application in fruit preservation.

[0007] In a first aspect, the present invention provides a fruit preservation label, the fruit preservation label comprising an adhesive label and a preservative sprayed or impregnated on the surface of the label; wherein the preservative comprises: a compound of formula (I) and ethanol;

[0008] In another preferred embodiment, the preservative contains a compound of formula (I) and ethanol in a weight ratio of 1:10-20.

[0009] In another preferred embodiment, the preservative contains a compound of formula (I) and ethanol in a weight ratio of 1:13-17.

[0010] In another preferred embodiment, the preservative is dispersed in an ethanol solution, sprayed onto label paper, and allowed to air dry to obtain the fruit preservation label.

[0011] In another preferred embodiment, the fruits include blueberries, cherry tomatoes, raspberries, strawberries, and mulberries.

[0012] In another preferred embodiment, the size of the fruit preservation label is 5.0 × 2.0-7.0 cm. 2 .

[0013] In a second aspect, the present invention provides a fruit preservation device, the fruit device comprising: a storage container, and a fruit preservation label affixed to the surface of the storage container; wherein the fruit preservation label comprises an adhesive label, and a preservative sprayed or impregnated on the surface of the label; wherein the preservative comprises: a compound of formula (I), and ethanol;

[0014] In another preferred embodiment, the weight ratio of the compound of formula (I) to ethanol in the fruit preservative is 1:10-20.

[0015] In another preferred embodiment, the mass-to-volume ratio of the compound of formula (I) to the fruit preservation device in the fruit preservative is 1-5 mg / L.

[0016] In another preferred embodiment, the mass-to-volume ratio of ethanol to the fruit preservation device in the fruit preservative is 25-40 mg / L.

[0017] In another preferred embodiment, the mass-to-volume ratio of the compound of formula (I) to the fruit preservation device in the fruit preservative is 1 to 3 mg / L, for example, 1.8 mg / L, 2.0 mg / L or 2.5 mg / L.

[0018] In another preferred embodiment, the storage container has a porous or semi-permeable surface, allowing the preservative in the fruit preservation label to evaporate into the storage container, thereby achieving the concentration required for preservation.

[0019] In a third aspect, the present invention provides a method for preserving blueberries, comprising the steps of: providing a fruit preservation device as described in the second aspect of the present invention, and storing blueberries in the device.

[0020] In another preferred embodiment, the content of compound of formula (I) in the preservative in the device is 1-5 mg / L in mass-volume ratio to the fruit preservation device.

[0021] In another preferred embodiment, the content of the preservative compound of formula (I) in the device is 1 to 3 mg / L in mass-volume ratio to the fruit preservation device, for example, 1.8 mg / L, 2.0 mg / L or 2.5 mg / L.

[0022] In another preferred embodiment, in the device, the ratio of the content of the preservative compound of formula (I) to the mass of the fruit (mg / g) is 1:10 to 200, more preferably 1:30 to 150, and even more preferably 1:50 to 130, for example, 1:62, 1:75 or 1:100.

[0023] In a fourth aspect, the present invention provides a method for preserving fruit, comprising the steps of:

[0024] Group the fruits to be stored and place them in storage containers;

[0025] Fruit preservation labels with different concentrations of compound (I) are prepared, affixed to the surface of the storage container, and stored under designed storage conditions; wherein, in the fruit preservation label, the content of compound (I) in the preservative to the mass-volume ratio of the storage container is 1-5 mg / L;

[0026] The decay rate of each group was measured and compared with the untreated group to determine the most suitable amount of compound (I) added for this type of fruit.

[0027] Based on the determined amount added, prepare the fruit preservation label as described in the first aspect of the present invention.

[0028] In another preferred embodiment, the fruit preservation label also includes ethanol, and the mass-to-volume ratio of the ethanol to the storage container is 25-40 mg / L.

[0029] It should be understood that, within the scope of this invention, the above-described technical features of this invention and the technical features specifically described below (such as in the embodiments) can be combined with each other to form new or preferred technical solutions. Due to space limitations, they will not be described in detail here. Attached Figure Description

[0030] Figure 1 shows the spoilage rate of blueberries treated with the fruit preservation label of the present invention.

[0031] Figure 2 shows the rot rate of blueberries treated with different concentrations of garlic E. Detailed Implementation

[0032] Through extensive and in-depth research, and after numerous experiments and screenings, the inventors unexpectedly discovered a fruit preservation label for the first time. This fruit preservation label comprises an adhesive label and a preservative impregnated on the surface of the label; wherein the preservative comprises a compound of formula (I) and ethanol. Experiments show that fruit treated with the fruit preservation label of this invention has no off-odor and its spoilage rate is reduced by 20-50%. Based on this, the present invention was completed.

[0033] the term

[0034] To facilitate understanding of the invention, certain technical and scientific terms are specifically defined below. Unless otherwise expressly defined herein, all other technical and scientific terms used herein have the meanings commonly understood by one of ordinary skill in the art to which this invention pertains. Before describing the invention, it should be understood that the invention is not limited to the specific methods and experimental conditions described, as such methods and conditions can vary. It should also be understood that the terminology used herein is intended only to describe particular embodiments and is not intended to be restrictive; the scope of the invention will be limited only by the appended claims.

[0035] As used herein, the term “comprising” or its variations such as “including” or “comprising” are understood to include the said element or component without excluding other elements or other components.

[0036] The term “about” can refer to a value or composition within an acceptable margin of error for a particular value or composition as determined by a person skilled in the art, depending in part on how the value or composition is measured or determined. For example, as used herein, the expression “about 100” includes all values ​​between 99 and 101 (e.g., 99.1, 99.2, 99.3, 99.4, etc.).

[0037] As used herein, unless otherwise stated, any concentration range, percentage range, proportion range, or integer range shall be understood to include any integer value within the range and, where appropriate, its fractional value (e.g., one-tenth and one-hundredth of an integer).

[0038] As used herein, the term “and / or” refers to and covers any and all possible combinations of one or more of the related listed items.

[0039] Garlic E

[0040] ALE (Allicin E) is a single compound synthesized biomimetically by modifying the structure outside the antibacterial active group of ordinary allicin. Its structure is shown in the following formula:

[0041] Garlic E has broad-spectrum bactericidal and green safety characteristics, and can effectively replace traditional antibiotics, supporting environmental disinfection, animal and plant protection, preservation, and upgrading of the biopharmaceutical industry.

[0042] Fruit preservation label

[0043] In this invention, the fruit preservation label includes a self-adhesive label and a preservative impregnated on the surface of the label; wherein the preservative includes: a compound of formula (I) and ethanol;

[0044] In one preferred embodiment, the preservative contains a compound of formula (I) and ethanol in a weight ratio of 1:10-20. In another preferred embodiment, the preservative contains a compound of formula (I) and ethanol in a weight ratio of 1:13-17.

[0045] In a preferred embodiment, the preservative is dispersed in a self-adhesive adhesive and coated onto the surface of the preservation label.

[0046] The fruit preservation label of this invention contains garlic E, which has a light aroma that disappears after two days and does not produce a noticeable odor during fruit storage.

[0047] The fruit preservation label of the present invention can be prepared by spraying a preservative onto the surface of a conventional self-adhesive label. In a preferred embodiment, the fruit preservation label is prepared by the following method:

[0048] The compound of formula (I) is dispersed in ethanol to form a solution; and

[0049] The solution is sprayed onto the surface of the self-adhesive label and then air-dried to obtain the fruit preservation label.

[0050] In another preferred embodiment, the fruits include blueberries, cherry tomatoes, raspberries, strawberries, and mulberries.

[0051] Fruit preservation device

[0052] In this invention, the fruit device includes: a container, and a fruit preservation label affixed to the surface of the container; wherein the fruit preservation label includes an adhesive label, and a preservative impregnated on the surface of the label; wherein the preservative includes: a compound of formula (I), and ethanol;

[0053] In one preferred embodiment, the preservative contains a compound of formula (I) and ethanol in a weight ratio of 1:10-20. In another preferred embodiment, the preservative contains a compound of formula (I) and ethanol in a weight ratio of 1:13-17.

[0054] In a preferred embodiment, the ratio (mg / g) of the content of compound of formula (I) in the preservative on the label surface to the mass of fruit stored in the device is 1:10 to 200, more preferably 1:30 to 150, and even more preferably 1:50 to 130. Within the above-mentioned preferred concentration range of compound of formula (I), the fruit preservation effect is the best and the spoilage rate is the lowest.

[0055] In a preferred embodiment, the preservation effect of the fruit is best when the mass ratio (mg / g) of the compound of formula (I) to the fruit is 1:50 to 130.

[0056] In a preferred embodiment, the content of compound (I) in the fruit preservation device space is 1–5 mg / L, more preferably 1.5–4.5 mg / L, such as 1–3 mg / L. The fruit preservation effect is best and the spoilage rate is lowest when the content of compound (I) in the fruit preservation device space is 1.8 mg / L, 2.0 mg / L, or 2.5 mg / L.

[0057] In a preferred embodiment, the content of the preservative compound of formula (I) on the label surface is 1-5 mg / L, more preferably 1.5-4.5 mg / L, such as 1-2 mg / L, or 1-1.5 mg / L.

[0058] In a preferred embodiment, the preservation effect of the fruit is best when the mass-to-volume ratio of the compound of formula (I) to the storage space of the fruit is 1-1.5 mg / L.

[0059] A method for preserving fruit

[0060] In this invention, compound (I) is used as a preservative, which is sprayed onto the label to slow down the rate of fruit decay. Since each type of fruit has different physiological characteristics and decay rates, its requirement for compound (I) (such as allicin) will also vary. Based on the above, it is preferable to conduct experiments to verify the fruit storage conditions under different fruit storage conditions in order to select the most suitable conditions. The experimental steps are as follows:

[0061] Fruit grouping: Divide the target fruit into several groups, each with a different weight (e.g., 50g, 100g, 150g) to simulate actual storage conditions.

[0062] Adjustment of additive amount: For each group of fruits, different mass ratios of compound of formula (I) to fruit (e.g., 1:100, 1:120, 1:150) were used for preservation treatment.

[0063] Rot rate test: After a specified time, the rot rate of each group is measured and compared with the untreated group.

[0064] Data analysis: By analyzing the decay rate data, the optimal amount of compound (I) to be added for this type of fruit was determined.

[0065] The dosage of garlic E is closely related to the space within the storage container and the type of fruits and vegetables being preserved. When designing preservation devices, both the volume of the storage container and the types of fruits and vegetables must be considered to determine the appropriate amount of garlic E to add. Generally, the concentration of garlic E is adjusted according to the space of the storage container, for example, within the range of 1-5 mg / L (e.g., 1-2 mg / L, 1-3 mg / L, or 1.5-4.5 mg / L). However, different fruits and vegetables respond differently to garlic E; therefore, in practical applications, the dosage must be adjusted appropriately according to the characteristics of the fruits and vegetables to ensure optimal preservation. For example, fruits and vegetables sensitive to garlic E, such as peaches, may require a lower concentration to achieve the best preservation effect.

[0066] The main advantages of this invention include:

[0067] 1. The fruit preservation label of the present invention significantly reduces the fruit spoilage rate by 20-25%.

[0068] 2. The fruit preservation label of the present invention does not affect the flavor of the fruit and maintains its original aroma.

[0069] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Experimental methods in the following embodiments, unless otherwise specified, are generally performed under conventional conditions or as recommended by the manufacturer. Percentages and parts are by weight unless otherwise stated.

[0070] Example 1: Preparation of Fruit Preservation Labels

[0071] Water-based self-adhesive labels are used to prepare the preservative solution. Appropriate amounts of garlic E and ethanol are weighed and mixed to prepare a solution with a garlic E:ethanol mass ratio of 1:15-1:20. The mixture is then thoroughly mixed to obtain the preservative mixture. This preservative mixture is then evenly sprayed onto the adhesive-containing side of the self-adhesive label substrate and allowed to air dry naturally to obtain a uniform preservative adhesive.

[0072] Based on the container size and group to which the self-adhesive labels are intended to be used, preservation labels containing different concentrations of preservatives were prepared.

[0073] Example 2: Odor Testing - Sensory Evaluation Method

[0074] The prepared fruit preservation labels were affixed to the top of the inner walls of boxes of different sizes. 100g, 150g, and 250g of fresh blueberries were placed in the large, medium, and small boxes, respectively. All samples were stored at room temperature, avoiding direct sunlight and high temperatures.

[0075] Sensory evaluations of the odor of each box are conducted daily at set times. Evaluation criteria include whether there is an odor when unopened and whether there is a special odor after opening.

[0076] Selection of evaluators:

[0077] Ten experienced sensory evaluators were selected to ensure the objectivity and consistency of the results.

[0078] Each evaluator evaluated the smell of each box and recorded the results.

[0079] The above-mentioned packaged products were tested and scored. If a smell is detected without opening: ××; if a smell is detected upon close inspection after opening: ×; if no special odor is detected: √. The results are shown in the table below:

[0080] The results showed that as the amount of ALE added increased, the odor of the product became more pronounced, but it basically disappeared after 2 days, indicating that the label of the present invention does not produce a noticeable odor when used for storage.

[0081] Example 3 Room temperature storage experiment

[0082] Fruit preservation labels were applied to blueberry preservation. Three sizes of perforated blueberry boxes made of PVP material were selected: small (approximately 125*125*35mm), medium (approximately 120*110*60mm), and large (approximately 175*150*75mm). Prepared fruit preservation labels containing ALE and ethanol were affixed to the upper inside of the blueberry boxes, ensuring they did not touch the blueberries. A control group was prepared, with labels containing ethanol preservative and labels without preservatives, both using 5×7cm labels as the substrate. Each box size was labeled with three concentrations of ALE (0.5, 1, and 2 mg ALE for small boxes; 1, 2, and 4 mg ALE for medium boxes; and 2, 4, and 8 mg ALE for large boxes). The control group had labels with and without ethanol preservatives. The small, medium, and large boxes contained 100g, 150g, and 250g of blueberries, respectively. The blueberries were then left at room temperature (25℃) for 7 days, and the rot rate was measured. Blueberries that were dull in color or had green or black spots were considered rotten. The blueberry rot rate was calculated as follows:

[0083] Rot rate = Number of rotten blueberries / Total number of blueberries in the box * 100.

[0084] As shown in Figures 1 and 2, compared with the control group and the treatment group with only ethanol, the label preservation device sprayed with garlic E significantly reduced the rot rate of blueberries (by approximately 20-25%). Based on the rot rate data and combined with the odor data, the optimal addition concentrations of ALE and EtOH were determined as follows: small box: 1 mg ALE, 15 mg EtOH (i.e., 1.83 mg / L, 27.43 mg / L ethanol); medium box: 2 mg ALE, 30 mg EtOH (i.e., 2.53 mg / L ALE, 37.88 mg / L ethanol); large box: 8 mg ALE, 60 mg EtOH (i.e., 4.06 mg / L, 30.48 mg / L ethanol).

[0085] All documents mentioned in this invention are incorporated herein by reference as if each document were individually incorporated by reference. Furthermore, it should be understood that after reading the foregoing teachings of this invention, those skilled in the art can make various alterations or modifications to this invention, and these equivalent forms also fall within the scope defined by the appended claims.

Claims

1. A fruit preservation label, characterized in that, The fruit preservation label includes a self-adhesive label and a preservative sprayed or impregnated on the surface of the label; wherein the preservative includes: a compound of formula (I) and ethanol; 2. The fruit preservation label as described in claim 1, characterized in that, In the preservative, the weight ratio of compound (I) to ethanol is 1:10-20.

3. The fruit preservation label as described in claim 1, characterized in that, In the preservative, the weight ratio of compound (I) to ethanol is 1:13-17.

4. The fruit preservation label as described in claim 1, characterized in that, The preservative is dispersed in an ethanol solution, sprayed onto label paper, and allowed to air dry to obtain the fruit preservation label.

5. The fruit preservation label as described in claim 1, characterized in that, The fruits mentioned include blueberries, cherry tomatoes, raspberries, strawberries, and mulberries.

6. A fruit preservation device, characterized in that, The fruit device includes: a container, and a fruit preservation label affixed to the surface of the container; wherein the fruit preservation label includes an adhesive label, and a preservative sprayed or impregnated on the surface of the label; wherein the preservative includes: a compound of formula (I), and ethanol; 7. The fruit preservation device as described in claim 6, characterized in that, In the fruit preservative described, the weight ratio of compound (I) to ethanol is 1:10-20.

8. The fruit preservation device as described in claim 6, characterized in that, In the fruit preservative, the mass-to-volume ratio of the compound of formula (I) to the fruit preservation device is 1-5 mg / L, preferably 1.5-4.5 mg / L.

9. A method for preserving blueberries, characterized in that, The steps include: providing the fruit preservation device as described in claim 6, and storing blueberries in the device.

10. The method as described in claim 9, characterized in that, In the device, the content of compound of formula (I) in the preservative is 1-5 mg / L in mass-volume ratio to the fruit preservation device.

11. A method for preserving fruit, characterized in that, Including the following steps: Group the fruits to be stored and place them in storage containers; Fruit preservation labels with different concentrations of compound (I) are prepared, affixed to the surface of the storage container, and stored under designed storage conditions; wherein, in the fruit preservation label, the content of compound (I) in the preservative to the mass-volume ratio of the fruit preservation device is 1-5 mg / L, preferably 1.5-4.5 mg / L; The decay rate of each group was measured and compared with the untreated group to determine the most suitable amount of compound (I) added for this type of fruit. Prepare the fruit preservation label as described in claim 1 according to the determined amount added.

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