This invention discloses a
plant-derived
preservative for
Akebia quinata, its preparation method, and its application, belonging to the field of fruit and vegetable preservation technology. The
preservative uses young
Akebia quinata fruit as the main
raw material, combined with
Sophora flavescens,
Phellodendron chinense, and
Zanthoxylum bungeanum, and is prepared through primary
yeast fermentation and secondary
fermentation with
Lactobacillus plantarum and
Bacillus amyloliquefaciens. The
preservative significantly reduces
polyphenol oxidase (PPO) activity, effectively inhibiting enzymatic
browning in
Akebia quinata; after 14 days of storage at
room temperature, the rot rate decreases to 64%-66%, with effects comparable to imazalil; it delays fruit
cracking, reduces the
cracking rate, and decreases the length and width of the ventral suture; it also has a significant
inhibitory effect on
Escherichia coli and
Staphylococcus aureus. The product of this invention is purely
plant-derived, with no chemical residues, and possesses four functions: inhibiting
browning, preventing rot, preventing fruit
cracking, and broad-spectrum
antibacterial activity. The process is stable, and the application is simple, making it suitable for post-harvest green preservation of
Akebia quinata and showing good industrialization prospects.