Strawberry biological antimicrobial antistaling agent and fresh-keeping method thereof

Abstract

The invention provides a strawberry bio-antimicrobial antistaling agent which is characterized in that the invention is prepared by the materials with the following weight percentage radio: 5.0 to 15.0 percent of stemona extract, 5.0 to 15.0 percent of patchouli extract, 0.1 to 1.0 percent of dehydrogenation sodium acetate, 1.0 to 5.0 percent of calcium chloride and the rest is water. Using the invention to carry out antisepsis preserving treatment on the strawberry allows the strawberry to keep a better quality in a corresponding storage period and prolongs the storage period and shelf life,namely storing for 20 days under a temperature of 0 to 4 DEG C with a good fruit rate of 94 percent and a water losing rate of less than or equal to 2.5 percent; storing for 10 days under a normal temperature with a good fruit rate of 90 percent and a water losing rate less than or equal to 3.2 percent; the storage period is prolonged by 8 to 10 days compared with a contrapositive sample without antisepsis treatment. Besides, the ingredients in the strawberry preserving agent are all natural matters and food additives and almost has toxicity residue; the fruits after storage can be directly eaten and cause no damage to the health of the human body.

Description

technical field [0001] The invention relates to a fruit fresh-keeping agent, in particular to a strawberry biological antibacterial fresh-keeping agent and a fresh-keeping method thereof. Background technique [0002] The diseases that occur after harvesting of fruits and vegetables are one of the main reasons that affect the quality of harvested fruits and vegetables, shorten the storage period and shelf life, and cause a large number of fruits and vegetables to rot and lose. According to incomplete statistics, in recent years, the rot rate of most fruits after harvesting in my country due to diseases is generally 10% to 20%, and the serious ones are more than 40%. Therefore, to study and solve the types of postharvest diseases of various fruits and their control methods is still an important problem to be solved urgently in fruit storage, long-distance transportation, and shelf sales. [0003] Developed countries attach great importance to the research and prevention of p...

AI Technical Summary

Problems solved by technology

Some people use water extracts of spices such as star anise, cloves, cinnamon, fennel, nutmeg, etc. to treat them. Although the fruit rate of strawberries can reach 80% after 9 days of low-temperature storage, the residual odor of the water extracts of spices is relatively large, which is serious. Affects the taste of strawberries