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Green bactericide for fresh-cut vegetables

A technology for fungicides and vegetables, which is applied in the fields of chemicals for biological control, biocides, and preservation of fruits and vegetables, which can solve the problems of insignificant microbial action, explosion, and decolorization.

Active Publication Date: 2012-01-04
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these fungicides are all oxidizing fungicides, which oxidize some natural antioxidant active ingredients of fresh-cut fruits and vegetables, such as carotene and vitamin C, while sterilizing, reducing the nutritional quality.
In addition, chlorine-containing fungicides often produce some harmful substances (such as chloroform, halogen acid, etc.), which may induce cancer in the human body; chlorine dioxide is easy to oxidize chlorophyll in leafy vegetables and cause decolorization, and the gas itself does not When the concentration reaches 10% in the air, it will explode; the penetrating power of peracetic acid is not strong, although the effect on suspended microorganisms is obvious at low concentrations, but the effect on microorganisms tightly attached to the surface of fresh-cut products is not obvious; The safety of hydrogen peroxide as a fungicide needs to be further clarified

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Take some fresh carrots, remove the impurities on the carrots, damage, discoloration and other poor quality parts, remove the two ends of the carrots, cut into 5mm thick discs with a sharp knife; wash and drain with water, weigh 150g , into a beaker (volume 1000mL), add 450mL of tap water;

[0019] (2) Weigh 90 mg of dimethyl dicarbonate (purchased from Hangzhou Element Additive Technology Co., Ltd.) into a beaker, mix well, and prepare a sterilizing solution with a concentration of 200 mg / L. Keep fresh-cut carrot slices immersed in the Under the liquid surface, sterilize for 5 minutes;

[0020] (3) After pouring out the sterilizing solution, take out the freshly cut carrot slices, and after draining, it becomes the sterilized product.

Embodiment 2

[0022] (1) Take fresh carrots, remove impurities on the carrots, damage, discoloration and other poor quality parts, chop them up; wash and drain with water, weigh 1kg, put them in a glass or stainless steel container, and add 4L of tap water;

[0023] (2) Weigh 1.2g of dimethyl dicarbonate and place it in a beaker, mix well, and make a sterilizing solution with a concentration of 300mg / L, keep the fresh-cut carrot slices immersed in the liquid surface, and sterilize for 2 minutes;

[0024] (3) After pouring out the sterilizing solution, take out the fresh-cut carrots, and after draining, it becomes the sterilized product.

Embodiment 3

[0026] (1) Take fresh cabbage heart, remove impurities, damage, discoloration and other poor quality parts of the cabbage heart, remove the two ends of the cabbage heart, and cut it into small sections with a length of 5 cm with a sharp knife; wash with water and drain and weigh Take 2kg, put it into a stainless steel container, and add 10L of tap water;

[0027] (2) Weigh 2.5g of dimethyl dicarbonate and place it in a beaker, mix well, and prepare a sterilizing solution with a concentration of 250 mg / L, keep fresh-cut cabbage submerged under the liquid surface, and sterilize for 4 minutes;

[0028] (3) After pouring out the sterilizing solution, take out the fresh-cut cabbage heart, and after draining, it becomes the sterilized product.

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Abstract

The invention discloses a green bactericide for fresh-cut vegetables. The green bactericide for the fresh-cut vegetables contains dimethyl dicarbonate, wherein the concentration of the dimethyl dicarbonate is 200-300 mg / L. The bactericide is not an oxidized bactericide so that natural anti-oxidation active ingredients of the fresh-cut vegetables cannot be oxidized during disinfecting; and the bactericide is safe and reliable without generating substances harmful to the human body. The invention also discloses a preparation method of the green bactericide for the fresh-cut vegetables; and the preparation method comprises the following steps of: adding water to the fresh vegetables; and then adding the dimethyl dicarbonate to the fresh vegetables according to a ratio; uniformly mixing the mixture; keeping the fresh-cut vegetables to be immerged into a disinfecting solution; discharging out the disinfecting solution after disinfecting the fresh-cut vegetables; and taking out the fresh-cut vegetables and draining the fresh-cut vegetables to obtain the product. The preparation method is convenient and easy and has no need of special treatment and equipment.

Description

technical field [0001] The invention relates to a fungicide, in particular to a green fungicide used for fresh-cut vegetables. Background technique [0002] At present, the most widely used fungicides in fresh-cut vegetables include chlorine-containing fungicides, chlorine dioxide, peracetic acid, hydrogen peroxide, and ozone. However, these fungicides are all oxidizing fungicides, which oxidize some natural antioxidant active ingredients of fresh-cut fruits and vegetables, such as carotene and vitamin C, while sterilizing, reducing the nutritional quality. In addition, chlorine-containing fungicides often produce some harmful substances (such as chloroform, halogen acid, etc.), which may induce cancer in the human body; chlorine dioxide is easy to oxidize chlorophyll in leafy vegetables and cause decolorization, and the gas itself does not When the concentration reaches 10% in the air, it will explode; the penetrating power of peracetic acid is not strong, although the eff...

Claims

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Application Information

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IPC IPC(8): A23B7/154A01N47/06A01P1/00
Inventor 陈于陇徐玉娟吴继军唐道邦肖更生张雁温靖林羡张岩姚锡镇
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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