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Formula and preparation method of compound citrus preservative

A preservative, citrus technology, applied in the field of fruit and vegetable storage and preservation, can solve the problems of fruit damage, not being widely used, no sour rot bacteria, etc., achieve good inhibitory effect, good fresh-keeping effect, and improve the effect of good fruit rate

Inactive Publication Date: 2010-09-29
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The diseases in citrus storage are mainly penicillium, green mold, sour rot and pedicle rot, etc. Sour rot is a common fruit disease after harvest and during storage and transportation. The characteristics of prevention and control, etc., the benzimidazoles (thiophanate, carbendazim) and imidazoles (Wanlide, Shibaoke, imidazomycin, etc.) currently on the market have no inhibitory effect on acid rot bacteria, only biguanide salts Bacard is an effective agent for the control of acid rot
Sodium o-phenylphenate has a partial inhibitory effect, but it is harmful to the fruit, so it is not widely used

Method used

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  • Formula and preparation method of compound citrus preservative
  • Formula and preparation method of compound citrus preservative
  • Formula and preparation method of compound citrus preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Baoxian No. 1 is prepared according to the following formula:

[0029] Thyme essential oil 0.04%, Na 2 CO 3 1%, solvent 0.5%, emulsifier 0.5%, the balance is water; the solvent is ethyl acetate, and the emulsifier is Tween-20.

[0030] The preparation method is as follows:

[0031] (1) Weigh thyme essential oil and Na according to the formula 2 CO 3 , Emulsifier and solvent, first add thyme essential oil to ethyl acetate solvent, stir until uniform, then add Na 2 CO 3 Add to the solution and stir evenly to obtain the oil phase of the microemulsion;

[0032] (2) Weigh the emulsifier Tween-20 according to the formula, add it to a certain amount of water, stir evenly to obtain the water phase;

[0033] (3) Slowly add the oil phase of the microemulsion to the water phase while stirring, and stir evenly. Leave it to stand for 2h to get the fresh-keeping agent No.1.

Embodiment 2

[0035] Choose thyme essential oil 0.16%, Na 2 CO 3 0.25%, solvent 1%, emulsifier 1%, the balance is water; the solvent is ethyl acetate, and the emulsifier is Tween-80. The preparation method is the same as that of Example 1, and both can be formulated into Fresh-keeping No. 1 preservative.

Embodiment 3

[0037] Choose thyme essential oil 0.08%, Na 2 CO 3 0.5%, solvent 0.5%, emulsifier 1%, the balance is water; the solvent is ethyl acetate, and the emulsifier is Tween-80. The preparation method is the same as that of Example 1, and both can be formulated into fresh-keeping agent No. 1

[0038] The fresh-keeping agent No. 1 prepared in the above examples 1-3 shows that there is no significant difference in its effect according to the inhibitory activity experiment on citrus pathogens, the influence on the quality index of citrus, and the natural decay rate of citrus fruit during storage. .

[0039] 2. Study on the preservation effect of Baoxian No. 1

[0040] 2.1 Inhibitory activity of Baoxian No. 1 on citrus acid rot

[0041] The citrus acid rot fungus (Geotrichum citri-aurantii) was used as the test strain, and the citrus fruits inoculated with acid rot fungi were treated with Baoxian No. 1 prepared in the above example. The inhibitory effect of Baoxian No. 1 on citrus acid rot disea...

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Abstract

The invention discloses a preparation method of a compound citrus preservative, which comprises the following steps: step one, adding 0.04-2 percent by weight of thyme oil into 0.5-10 percent by weight of solvent, and fully stirring to obtain a solution; step two, adding 0.5-10 percent by weight of Na2CO3 into the solution obtained from the step one to be evenly stirred so as to obtain thyme microemulsion oil phase; step three, adding 0.5-10 percent by weight of emulsifier into water to be evenly stirred so as to obtain water phase; and step four, slowly adding the thyme microemulsion oil phase obtained from the step two into the water phase obtained from the step three to be evenly stirred so as to obtain the compound citrus preservative. The experiments show that the compound citrus preservative has good inhibition effect for pathogenic bacteria of citrus in the process of storage, can obviously improve the good fruit rate in the process of storage, has simple processing technology, is in line with the current direction of freshness keeping development of fruits and vegetables and has good potential for development and application.

Description

Technical field [0001] The invention belongs to the technical field of fruit and vegetable storage and preservation, and specifically relates to a formula of a compound citrus preservative and a preparation method thereof. Background technique [0002] In 2007, the area of ​​citrus in my country reached 1.91 million hectares, with an annual output of 20.59 million tons, ranking first in the world in area and output. The maturity period of citrus in my country is mainly concentrated in September to December each year. In addition to supplying the market, a large number of citrus fruits need to be stored and kept fresh. [0003] The safety of citrus preservation and preservation is an important issue in the process of post-harvest storage, which is directly related to the development of domestic and foreign trade in my country's citrus industry. At present, citrus preservation mainly uses chemical synthetic preservatives. The diseases in citrus storage are mainly penicillium, green...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
Inventor 郑晓冬方伟文余挺王一非刘霞
Owner ZHEJIANG UNIV
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