Slow-release preservative for fruits and vegetables and preparation method thereof

Abstract

The invention relates to a slow-release preservative for fruits and vegetables. Adsorbing carrier adsorbing ethanol solution is loaded into a slow-release bag made of a polyethylene slow-release film, and the slow-release bag is then packaged by an air-permeable paper bag; the adsorbing carrier is powder or a shaped block, and the components of the adsorbing carrier include silica gel, diatomite and polydivinylbenzene porous adsorbent. The invention adopts the method of slowly releasing ethanol to inhibit the yellowing and rotting of fruits and vegetables, and the slow-release preservative has a remarkable effect in reducing the loss of the moisture of fruits and vegetables and inhibiting the growth of pathogenic bacteria and the aging of fruits and vegetables, and is a pollution-free, non-toxic and recyclable preservative product for fruits and vegetables. Compared with conventional products, the slow-release preservative can decrease the weight loss rate of different fruits and vegetables in the storage period by 10 to 30 percent and the rotting rate by 15 to 40 percent and prolong the shelf life by 30 to 50 percent, thus having a good preservation effect, and is applicable to the preservation of various fruits and vegetables. The formulation of a preparation method is simple, material resources are rich, the slow-release preservative is easy to prepare, the cost is low, and moreover, the slow-release preservative is convenient to use.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruit and vegetable products, and in particular relates to a slow-release fresh-keeping agent for fruit and vegetable and a preparation method thereof. Background technique [0002] Horticultural crops such as fruits and vegetables are rich in carbohydrates, organic acids, vitamins and inorganic salts, and have become an important source of nutrition for humans. However, due to the characteristics of high water content, rich nutrients, low pH, physiological post-ripening and easy mechanical trauma during harvest, it is difficult to keep fresh for a long time, resulting in serious post-harvest losses. Data show that my country has become the world's largest producer of fruits and vegetables, with output accounting for 14% of the total output, while post-harvest losses range from 20% to 30%, with an average annual loss of more than 70 billion yuan. [0003] The backwardness of fresh-keepin...

AI Technical Summary

Problems solved by technology

There are three types of fruit and vegetable preservatives: one is chemical preservatives, such as sorbic acid and its salts, 1-MCP (1-methylcyclopropene) or O 3 etc. Traditional chemical reagents such as potassium sorbate have low cost of use, quick results, and easy operation, but there are chemical residues and problems of drug resistance to pathogenic bacteria (insects), which cause food safety hidden dangers; while 1-MCP and o 3 Although the treatment of non-toxic gases such as non-toxic gases can effectively inhibit the generation of ethylene in the storage process, it requires the use of special equipment and thus the cost is high; the second is the preservation of wax coating, which is more cumbersome to operate and is very effective for anti-corrosion, anti-dehydration and anti-corrosion. The effect of pathogenic bacteria is weak; the third is to use natural extracts as raw materials to prepare natural fresh-keeping agents, such as fruit and vegetable preservatives with pullulan, chitosan, etc. as coating materials, which have good fresh-keeping effects and can effectively improve the freshness of fruits and vegetables. Product appearance, but often higher production costs

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