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Preparation method of plant source fruits and vegetables deoxidization antistaling agent

A fruit and vegetable preservative and plant source technology, applied in the field of preservatives, can solve the problems of secondary pollution of fruits and vegetables, the effect of fresh-keeping cannot meet the actual requirements, etc., and achieve the effects of good inhibitory effect, maintaining the appearance of fruits and vegetables, and simple processing technology.

Inactive Publication Date: 2011-10-26
HARMLESS PESTICIDE RES & SERVICE CENT XIBEI AGRI FORESTRY SCIEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current fresh-keeping technology mainly uses chemically synthesized preservatives. However, when using chemical preservatives, it is easy to cause secondary pollution to fruits and vegetables, and the fresh-keeping effect cannot meet the actual requirements.

Method used

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  • Preparation method of plant source fruits and vegetables deoxidization antistaling agent
  • Preparation method of plant source fruits and vegetables deoxidization antistaling agent
  • Preparation method of plant source fruits and vegetables deoxidization antistaling agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] DZJ microemulsion is prepared according to the following formula:

[0021] Clove Leaf Oil 3%, Chitosan 1%, CaCl 2 1%, emulsifier 11%, solvent 15%, water balance; Solvent selects the mixed solvent of ethyl acetate and dehydrated alcohol (wherein ethyl acetate and dehydrated alcohol respectively account for 50%), emulsifier selects Tween-20 and Mixture of NP-15 (Tween-20 and NP-15 account for 50% each).

[0022] Its preparation method is as follows:

[0023] According to the formula requirements, quantitative clove leaf oil, chitosan and CaCl 2 , emulsifier and solvent, first clove leaf oil is added to the mixed solvent of ethyl acetate and absolute ethanol, after stirring until uniform, then chitosan and CaCl 2 respectively added to the solution and stirred until uniform to obtain the microemulsion oil phase;

[0024] (2) Weigh the emulsifier according to the formula, choose the mixture of Tween-20 and NP-15 as the emulsifier, add it to a certain amount of water, st...

Embodiment 2

[0027] Choose clove leaf oil 4%, chitosan 1.5%, CaCl 2 1.5%, emulsifier 12%, solvent 16%, water balance, the preparation method is the same as embodiment 1, all can be mixed with DZJ microemulsion.

Embodiment 3

[0029] Choose clove leaf oil 2%, chitosan 2%, CaCl 2 1%, emulsifier 10%, solvent 14%, water balance, the preparation method is the same as embodiment 1, all can be mixed with DZJ microemulsion.

[0030] The DZJ microemulsions prepared by the above-mentioned Examples 1 to 3, according to the inhibitory activity test of fruit pathogenic bacteria, the impact on fruit sensory indicators, and the influence of physiological and biochemical indicators, and the influence of superoxide dismutase (SOD) activity in the storage process show that , there was no significant difference in the effect.

[0031] 2. Study on the preservation effect of DZJ microemulsion

[0032] 2.1 Inhibitory activity of DZJ microemulsion against several fruit pathogenic bacteria

[0033] Several rot-causing fungi (Rhizopus nigricans ehrenberg, Monilinia laxa, Botrytis cinerea, Penicilliumitalicum, Xanthomonas campestris, Colletotrichum gloeosporioides and Marssonina mali) common in storage period of fruits a...

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PUM

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Abstract

The invention discloses a botanic fruit and vegetable fresh-keeping agent, which is characterized in that: the effective constituents of raw materials in percentage by weight of the fresh-keeping agent are: 2 to 4 percent of clove leaf oil, 1 to 2 percent of chitosan, 1 to 2 percent of CaCl2, 10 to 12 percent of emulsifying agent, 12 to 16 percent of solvent and the balance being water. The botanic fruit and vegetable fresh-keeping agent has excellent preserving effect, and can well inhibit pathogenic germs easily appearing during storing picked fruit and vegetable when used after watered coating treatment; moreover, the fresh-keeping agent can also inhibit the rot of picked fruit and vegetable to a certain degree; meanwhile, the fresh-keeping agent has simple manufacturing process and low cost, and accords with the current developing direction of fresh-keeping agent, thereby having enormous development and application potential.

Description

technical field [0001] The invention relates to a fresh-keeping agent, in particular to a plant-source fruit and vegetable fresh-keeping agent and a preparation method thereof. Background technique [0002] Fresh-keeping of fruits and vegetables is an important problem faced in the process of post-harvest storage of fruits and vegetables. The current fresh-keeping technology mainly uses chemically synthesized preservatives. However, when using chemical preservatives, it is easy to cause secondary pollution to fruits and vegetables, and the fresh-keeping effect cannot meet the actual requirements. The applicant's research proves that the natural plant extracts contained in the natural plant extracts have a strong inhibitory effect on the germs that are prone to appear during the post-harvest storage of fruits and vegetables, have no negative effects, and have a good antiseptic and fresh-keeping effect. , Economic resources of plant-sourced fruit and vegetable preservatives. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/153A23B7/154A23B7/157
Inventor 马志卿冯俊涛苟亚峰王智辉张兴
Owner HARMLESS PESTICIDE RES & SERVICE CENT XIBEI AGRI FORESTRY SCIEN
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