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Natural preservative for nectarine and application thereof

A preservative, nectarine technology, applied in application, fruit and vegetable preservation, food preservation, etc., can solve the problems of drug resistance of pathogenic bacteria, threat to human health, environmental pollution, etc., to prolong the preservation period and inhibit the increase of permeability , the effect of reducing the intensity of breathing

Inactive Publication Date: 2010-11-03
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Low temperature can inhibit the growth of some pathogens and reduce the occurrence of some diseases, but the existence of some low-temperature-resistant rot-causing bacteria such as brown rot will cause fruit to rot, and chemical fungicides must be used
However, the use of chemical fungicides will not only lead to problems such as drug resistance of pathogenic bacteria and environmental pollution, but also their residues will seriously threaten human health.

Method used

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  • Natural preservative for nectarine and application thereof
  • Natural preservative for nectarine and application thereof
  • Natural preservative for nectarine and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation embodiment of embodiment 1 antistaling agent

[0025] A kind of nectarine natural antistaling agent, by g / L and by pure amount, its component and consumption are as follows: 10.2 parts of tea polyphenols, 12 parts of tea saponin, vitamin C (in another parallel embodiment is oxalic acid ) 0.6 parts, add distilled water to 1L.

[0026] Prepare as follows:

[0027] (1) Tea saponin self-made process: Dry the collected Camellia oleifera seeds at 105°C until the water content is less than 5%, and pass through a 40-mesh sieve after crushing; after petroleum ether is refluxed and degreased, water is used as a solvent, and the ratio of solid to liquid is 1 : 25 (w / v) reflux extraction for 0.5h, repeat once, combine two filtrates, concentrate to 1 / 3 of the original volume at 60°C, -0.1Mp, use w / w as 2% aluminum sulfate flocculation, Centrifuge to remove impurities such as protein and tannin. After the supernatant is concentrated, it is absorbed by a macroporous ...

Embodiment 2

[0033] Embodiment 2: application embodiment

[0034] 1. Antibacterial test of tea polyphenols and tea saponin

[0035] (1) The study of growth rate method shows that tea polyphenols and tea saponin have significant effects on brown rot fungus (M. Antibacterial effect, the minimum inhibitory concentration (MIC) of tea polyphenols to these two pathogenic bacteria was 19.6g / L, 58.8g / L, and the effective medium concentration (EC 50 ) were 10.2g / L and 7.6g / L respectively, and the MICs of tea saponin to these two pathogenic bacteria were 32.8g / L and 32.8g / L respectively, EC 50 They are 6.0g / L and 1.2g / L respectively.

[0036] (2) Using the co-toxicity factor method (SunYP (Sun Yunpei), Johnson ER. Analysis of joint action of insecticides against houseflies. Economic Entomology, 1960, 53: 887-892.) Research shows that tea polyphenols, tea saponin according to w After the ratio of / w is 3.4:4.0, the antibacterial effect on M. fructicola and R. stolonifer can be obviously enhanced. ...

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Abstract

The invention belongs to the technical field of fruit preservation, and discloses preparation and application of a natural preservative for nectarine. In the natural preservative, the main active ingredients are tea polyphenol and tea saponin, and vitamin C or oxalic acid is taken as a synergist; and based on g / L and scalar quantity, the natural preservative comprises the following components: 9 to 11 parts of tea polyphenol, 11 to 13 parts of tea saponin, 0.5 to 0.8 part of organic acid and the balance of water. Compared with the common chemical preservative carbendazim, the natural preservative can inhibit the reduction of hardness of nectarine fruits, reduce the respiratory intensity of the nectarine fruits, inhibit the increase of the permeability of the nectarine fruits and the invasion of pathogenic microorganisms, induce resistance enzymes to improve activity, reduce the rot and deterioration of the nectarine fruits and prolong the quality guarantee period of the nectarine fruits.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a nectarine preservative developed by using tea polyphenols and tea saponin as main components. The shelf life of the fruit. Background technique [0002] Nectarines are bright in color, crispy in flesh, sweet and sour, and rich in nutrition, so they are deeply loved by consumers. However, peaches have strong respiration, rapid ripening, and poor storability. In addition to the high temperature and rainy season during the harvesting season, it is easy to be infected and rotted by various fungal diseases such as soft rot and brown rot after harvesting. Therefore, certain anti-corrosion and fresh-keeping measures must be taken to meet market demand. [0003] Refrigeration combined with the use of chemical fungicides is currently the main method for keeping nectarines fresh. Low temperature can inhibit the growth of some pathogens and reduce the occurrence of some disea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 杨晓萍张绍珊陈娇娇
Owner HUAZHONG AGRI UNIV
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