Compound antistaling agent for prolonging loquat fruit storage life and preparing method thereof

Abstract

The invention discloses a compound preservative and a preparation method for extending the storing time of loquat fruit, which comprises the following steps: 1) adding 9-15g nanometer calcium carbonate into 1L water with a temperature of 70-90 DEG C, mixing evenly and heat insulating, and then adding in 1.5-4.5g sodium stearate, water bath heat treating for 20-40min for modification; 2) heating and dissolving 300-450g chitosan in 29L water, and then mixing evenly with the solution in step 1). The compound preservative of the invention can effectively inhibit the browning and spoilage of loquat fruit, maintain the good fruit rate of loquat fruit, improve the editable quality and commercial value of loquat fruit and extend the storage period. The preparation method of the invention is characterized by simplicity, high efficiency and utility, which is suitable for large scale commercial application and has broad application prospect.

Description

Composite preservative for prolonging storage time of loquat fruit and preparation method thereof technical field The invention relates to fruit fresh-keeping technology, in particular to a composite preservative for prolonging the storage time of loquat fruit and a preparation method thereof. Background technique Chitosan is a high molecular polymer extracted from the shell of crustaceans. Studies in recent years have shown that chitosan coating has a certain fresh-keeping effect on fruits and vegetables, but due to the mechanical strength of the film formed Low, and very sensitive to water, so its performance must be improved. Adding nano-materials to chitosan coating materials to enhance the fresh-keeping effect has become a current research hotspot. At present, nano-silver, nano-TiO2, nano-SiOx, etc. have been reported in the application of fruit and vegetable preservation, but the research on the preservation of nano-calcium carbonate is still in its infancy. Calciu...

AI Technical Summary

Problems solved by technology

However, due to the strong physiological metabolism of loquat fruit after harvest, and the ripening in high temperature and rainy seasons, the fruit is extremely intolerant to storage and transportation. It can only be stored for 2 to 3 days at room temperature, and it is very easy to rot and deteriorate.