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Vegetable preservative, and preparation method and application thereof

A preservative and vegetable technology, applied to the application field of storage and preservation of vegetables, can solve the problems of limited fresh-keeping effect and application varieties, can not solve the problems such as the growth of mildew and rot of vegetables, and achieve the goal of inhibiting the growth of mold, not easy to produce resistance, and maintaining freshness. Effect

Active Publication Date: 2014-04-23
山东营养源食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above two types of preservatives can play a fresh-keeping effect to a certain extent, but the fresh-keeping effect and application varieties are limited, and they cannot solve the problem of mildew and rot in vegetables during storage.

Method used

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  • Vegetable preservative, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Formula 1: the mass percentage of imazalil sulfate is 20%, the mass percentage of gibberellin is 0.1%, the mass percentage of Borresperse NA is 1%, the mass percentage of boric acid is 1%, and the mass percentage of sodium sulfate is 77.9%;

[0035] (2) Preparation of vegetable preservatives. After the above components are fully mixed, they are then pulverized to prepare the vegetable preservative.

Embodiment 2

[0037] (1) Formula 2: the mass percentage of imazalil sulfate is 40%, the mass percentage of gibberellin is 2%, the mass percentage of Ufoxane 3A is 8%, the mass percentage of citric acid is 5%, the mass percentage of ammonium sulfate The percentage is 45%;

[0038] (2) Preparation of vegetable preservatives. With embodiment 1.

Embodiment 3

[0040] (1) Formula 3: the mass percentage of imazalil sulfate is 60%, the mass percentage of gibberellin is 4%, the mass percentage of Morwet D-425 is 7%, the mass percentage of SOPA-270 is 8%, apple The mass percentage of acid is 15%, and the mass percentage of clay is 6%;

[0041] (2) Preparation of vegetable preservatives. With embodiment 1.

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Abstract

The invention discloses a vegetable preservative and the application of the vegetable preservative to vegetable preservation. The vegetable preservative is characterized by consisting of imazalil sulfate, a plant growth regulator, a dispersing agent, a wetting agent, a complex solubilizer and packing. The application of the vegetable preservative to the vegetable preservation has the beneficial effects that under an appropriate refrigerating condition, garlic can be stored for 7 months, celery can be stored for 4 months, and cabbage can be stored for 5 months. The vegetable preservative has the advantages of high efficiency, convenience in use, difficulty in generation of germs resistance and the like, the freshness of vegetables can be effectively kept, and the storage time is prolonged.

Description

technical field [0001] The invention relates to a vegetable fresh-keeping agent and its application in vegetable storage and fresh-keeping. Background technique [0002] At present, China has become the largest "vegetable basket" in the world. In 2009, China's vegetable planting area and output accounted for 43% and 49% of the world's respectively, ranking first in the world. After the vegetables are picked, due to the changes in the environmental conditions and the lack of a perfect cold chain system and quality assurance system, it is easy to deteriorate, rot, and green. The annual loss rate of vegetables produced in my country from the field to the table is as high as 25%. %~30%. [0003] Vegetables have the characteristics of large leaf area, high water content, and crisp and tender tissues. After harvesting, water evaporates quickly, is easily damaged by machinery, and has strong respiration, which produces a large amount of respiratory heat. , is the most difficult c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/157A23B7/154
Inventor 王庆国牟文良武欢欢李艳华
Owner 山东营养源食品科技有限公司
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