Functional fruit and vegetable preservative containing arginine

A fruit and vegetable preservative, arginine technology, applied in the direction of preservation of fruits and vegetables, protection of fruits/vegetables with a protective layer, food preservation, etc., to achieve the effect of inhibiting transpiration and respiration, prolonging storage life, and good inhibition effect

Inactive Publication Date: 2013-05-22
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as the inventors know, until the completion of the present invention, the prior art has not been related to the report that the fruits and vegetables have the function of health food while preserving the freshness of fruits and vegetables.

Method used

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  • Functional fruit and vegetable preservative containing arginine
  • Functional fruit and vegetable preservative containing arginine
  • Functional fruit and vegetable preservative containing arginine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A functional fruit and vegetable preservative containing arginine consists of: arginine 0.2 g / L, vitamin C 3.0 g / L, CaCl 2 6.0 g / L, salicylic acid 0.4 g / L, citric acid 6.0 g / L, chitosan 7.0 g / L, and the balance is water.

[0031] Its preparation method is: arginine, vitamin C, CaCl 2 , salicylic acid and citric acid are added into the water in turn, stir until completely dissolved, then add chitosan according to the proportion, and stir evenly.

Embodiment 2

[0033] A functional fruit and vegetable preservative containing arginine consists of: arginine 0.8 g / L, vitamin C 6.0 g / L, CaCl 2 2.0 g / L, salicylic acid 0.2 g / L, citric acid 3.0 g / L, chitosan 6.0 g / L, and the balance is water. Preparation method is the same as example 1.

Embodiment 3

[0035] A functional fruit and vegetable preservative containing arginine consists of: arginine 0.6 g / L, vitamin C 4.0 g / L, CaCl 2 4.0 g / L, salicylic acid 0.3 g / L, citric acid 5.0 g / L, chitosan 5.0 g / L, and the balance is water. Preparation method is the same as example 1.

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Abstract

The invention discloses a functional fruit and vegetable preservative containing arginine. The preservative consists of the components of the arginine, vitamin C, CaC12, salicylic acid, citric acid, water and film-forming agent chitosan; a layer of thin film with gas selection permeability can be formed on the surface of a fruit or a vegetable after the raw materials are treated, so that the breathing intensity and the transpiration reaction of the fruit or the vegetable can be effectively reduced, and a fruit or vegetable system can be induced to be resistant; pathogenic bacteria can be well suppressed in the fruit or vegetable storage process; and the functional fruit and vegetable preservative is suitable for storage and refreshing of various fruits and vegetables. The preservative is simple in technology, relatively low in cost and convenient to use, is safe and reliable and is rich in arginine, the vitamin C and calcium, so that the nutrition effect and the health protection effects on the fruits and the vegetables can be enhanced; the current fruit and vegetable preservative development direction can be met; and the high development and application potential can be realized.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and relates to a high-quality, safe and functional fruit and vegetable fresh-keeping agent containing arginine. Background technique [0002] my country is the world's largest producer of fruits and vegetables, and the fruit and vegetable industry has become a pillar industry for the development of my country's agriculture and rural economy. However, due to physiological aging, microbial invasion and mechanical damage before and after harvesting, fruits and vegetables are easy to rot and deteriorate, and cannot be stored. According to statistics, the postharvest loss of fruits and vegetables in my country is serious, and the rot loss rate of fruits and vegetables after harvesting accounts for 25-30% of the total output. [1] . At present, the most commonly used method to control the postharvest loss of fruits and vegetables is low-temperature storage combined with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/154A23B7/16
Inventor 张新华李富军宋百成
Owner SHANDONG UNIV OF TECH
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