Combined type grape fresh-keeping paper and preparing method thereof

Abstract

The invention discloses a composite grape fresh-keeping paper and a process for preparation, which belongs to the fruit and vegetable storage and fresh-keeping technical field. The paper is composed of an upper, a middle and a lower layers of base materials with the same shape and size, wherein B area of the upper layer is sprayed with citric acid; the middle layer is of polythene plastic film; No. 1 area of the lower layer is glued with all-time releasing fresh-keeping agent, No. 2 area is glued with delayed slow-releasing fresh-keeping agent, No. 3 area is glued with quick-effective fresh-keeping agent. After the paper is unfolded and used, bacterial sources during the initial storage period, the whole storage period and the after-storage period are respectively inhibited by the bacteriainhibitor released by No. 3, No.1 and No.2 areas by stages, which achieves the aim of lengthening the storage and fresh-keeping period and keeping the quality of grapes. The paper of the invention can be widely used by fruits farmers, heavy sale dealers and manufacturing enterprises.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable storage and preservation, in particular to a grape preservation paper and a preparation method thereof. Background technique [0002] The postharvest loss of fruits and vegetables in our country is huge. According to rough estimates, the postharvest loss rate of fruits is 20% to 25%, and the postharvest loss rate of vegetables is 25% to 30%. If calculated according to the current production level, only the annual loss of vegetables Just over 100 million tons, and the value of fruit and vegetable losses amounted to hundreds of billions of yuan. Therefore, it is of great significance to effectively prolong and maintain the postharvest commercial quality of fruits and vegetables. Affected by the level of development, at present, the preservation of agricultural products in my country mainly adopts the method of refrigeration + MAP + preservatives, that is, combined with low-temperature f...

AI Technical Summary

Problems solved by technology

[0005] However, we have found through research on postharvest storage of grapes: (1) When grapes are first stored, there are usually more pathogenic bacteria on their surface. During storage, these pathogenic bacteria will continuously infect grapes, eventually causing grapes to rot. Therefore, if the pathogenic bacteria can be eliminated at the initial stage of storage, it is more beneficial to avoid the infection during storage, but the existing slow-release fresh-keeping paper obviously cannot be realized; (2) the first 30 days of the storage period, due to the quality of the fruit itself Good maintenance, strong resistance to pathogenic bacteria, coupled with the inhibition of pathogenic bacteria in low-temperature storage, generally only need a lower concentration of agents to inhibit pathogens, at this time, if the concentration of agents is higher, the permeability of the cell membrane will be increased instead It is not conducive to storage, but the general release peak of existing slow-release preservative paper occurs about 20 days after storage, so it is not ideal for grape storage physiology; The resistance to pathogenic bacteria began to decline, and many saprophytic bacteria began to develop; on the other hand, because the grapes themselves were relatively fragile, after about 40 days of storage, some grapes began to crack and other phenomena, causing the juice to leak out, and the nutrient-rich juice became saprophytic bacteria Provides good nutrition, thereby promoting the occurrence and development of rot, so it really starts to enter the period that requires a higher concentration of agents to inhibit bacteria after 40 days of storage, and the existing slow-release fresh-keeping paper cannot start after 40 days High concentration release of drug

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