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Walnut green seedcase extract compound preservative as well as preparation method and application thereof

A technology of walnut green skin and compound fresh-keeping, which is applied in the application, fruit and vegetable fresh-keeping, food preservation and other directions, can solve the problems of waste of resources, no large-scale promotion and application, pollution of the environment, etc., to prevent water loss, inhibit the reproduction of microorganisms, The effect of prolonging the storage time

Inactive Publication Date: 2013-12-25
新疆农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research results are limited to the experimental stage and have not been widely applied. Most of the walnut green skins are still thrown away as waste, which will not only cause a huge waste of resources, but also seriously pollute the environment.

Method used

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  • Walnut green seedcase extract compound preservative as well as preparation method and application thereof
  • Walnut green seedcase extract compound preservative as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The comparative test of the antibacterial effect of walnut green husk extract and walnut green husk extract composite preservative is as follows (using the growth rate method):

[0032] Tested species: Penicillium citrinu, Rhizopus stolonifer, Botryis Cinerea, Fusarium oxysporum and Alternaria;

[0033] PDA potato medium is used, which meets the GB4789.28-94 standard.

[0034] Preparation of walnut green peel extract: Take walnut green peel dry powder according to 1g: (6-10) mL, use 50% to 80% ethanol aqueous solution as extractant, soak and extract twice at room temperature, each time for 1 hour, and combine the extracts, Then the extract was rotovapped and redissolved in distilled water for later use (the ratio of solid to liquid was 1:4 to 1:8, respectively).

[0035] Preparation of composite preservative: Dissolve the above-mentioned walnut green husk sample with chitosan solution and emulsifier according to the following formula: walnut green husk extract concentr...

Embodiment 2

[0052] The present embodiment provides a composite antistaling agent of walnut green husk extract. In terms of weight percentage, the composite antistaling agent of walnut green husk extract contains: 3% of walnut green husk extract, 1% of chitosan, and 1% of Tween 80. %, distilled water is 95%.

[0053] The above-mentioned walnut green husk extract composite preservative is prepared through the following steps:

[0054] 1. Preparation of walnut green peel extract in all-natural plant compound preservative

[0055] Peel off the green skin of fresh walnuts, pulverize them at -30°C to -40°C, and freeze-dry them under a vacuum of 18Pa at a temperature of -50°C to obtain dry walnut green skin powder;

[0056] Take 150g dry walnut green peel powder and pass through a 40-mesh sieve, add extractant (80% ethanol solution) 2000mL, soak for 12 to 24 hours, and obtain a solid-liquid mixture;

[0057] Suction filter the solid-liquid mixture under 40kPa vacuum condition, take the filtrat...

Embodiment 3

[0063] The present embodiment provides a composite antistaling agent of walnut green husk extract. In terms of weight percentage, the composite antistaling agent of walnut green husk extract contains: 4% of walnut green husk extract, 1% of chitosan, and 1% of Tween 80. %, distilled water is 94%.

[0064] The above-mentioned walnut green husk extract composite preservative is prepared through the following steps:

[0065] 1. The preparation method of the walnut green peel extract in the composite preservative is the same as in Example 2.

[0066] 2. Preparation of walnut green peel extract compound preservative

[0067] Dissolve the walnut green husk extract and chitosan in distilled water according to the following weight ratio, and continue to stir for 30 minutes at a speed of 300rpm / min, and stir until uniform, then add the emulsifier Tween 80, and disperse it ultrasonically at a frequency of 40kHz 40min to obtain a uniform walnut green husk extract composite preservative....

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Abstract

The invention provides a walnut green seedcase extract compound preservative as well as a preparation method and application thereof. The walnut green seedcase extract compound preservative comprises the following components in percentage by weight: 0.01-9% of walnut green seedcase extract, 0.5-3% of chitosan, 0.05-0.12% of emulsifying agent and the balance of water. The preparation method of the compound preservative comprises the following steps: respectively adding the walnut green seedcase extract and chitosan into water according to the weight percentage, and dissolving all the components; sufficiently stirring the components to be uniform; adding the emulsifying agent, and carrying out ultrasonic dispersion to obtain the walnut green seedcase extract compound preservative. The walnut green seedcase extract compound preservative prepared by using the method is used for inhibiting one or a combination of several of penicillium, alternaria, rhizopus stolonifer, botrytis cinerea and fusarium. The walnut green seedcase extract compound preservative provided by the invention is safe, efficient, stable in performance and simple in preparation process.

Description

technical field [0001] The invention relates to a preservative and its preparation method and application, in particular to a walnut green peel extract composite preservative and its preparation method and application, belonging to the technical field of fruit and vegetable preservation. Background technique [0002] The loss caused by the rot caused by microbial diseases during the postharvest storage of fruits is very huge. According to statistics, about 25% of fresh fruits lose their commodity value due to rot and deterioration during storage and transportation. The rotting loss is as high as about 30%, which seriously affects the fruit quality and commodity value during storage and transportation, and causes huge economic losses. [0003] At present, the most important method to control the postharvest rot of fruits and vegetables is to use chemical fungicides, but long-term use of chemical agents is prone to the emergence of drug-resistant bacteria, which will reduce th...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/154A23B7/16
Inventor 吴斌王刚霞彭新媛张正方王吉德
Owner 新疆农业科学院农产品贮藏加工研究所
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