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Compound preservative for citrus and preparation method thereof

A compound fresh-keeping and citrus technology, applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problems of low content of effective substances, inconvenient use, pesticide residues, etc., to ensure nutrition, good effect, prolong storage period and shelf life effect

Active Publication Date: 2015-06-10
珠海真绿色技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wherein: 201010542279.8 also discloses a preservative compounded with 0.05% to 0.6% polyhexamethylene biguanide hydrochloride and 0.05% to 0.2% imidazole fungicides and benzimidazole fungicides, but its disadvantages are: (1 ) has low effective substance content, poor stability, and inconvenient use; (2) compounded with imidazole fungicides and benzimidazole fungicides, there are pesticide residue problems; (3) polyhexamethylene biguanide hydrochloride can Soluble in water, the industry only has 20% aqueous solution products, higher than 20% aqueous solution is not easy to obtain, the product is viscous, easy to stick to the wall, poor fluidity, and even flocculent deposits
This is unfavorable to the application of polyhexamethylene biguanide hydrochloride in the prevention and control of postharvest citrus postharvest diseases, and the development of citrus fresh-keeping products containing polyhexamethylene biguanide hydrochloride

Method used

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  • Compound preservative for citrus and preparation method thereof
  • Compound preservative for citrus and preparation method thereof
  • Compound preservative for citrus and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of citrus compound antistaling agent, its component and proportioning are as follows:

[0026]

[0027] Preparation:

[0028] (1) Weigh 25g of commercially available polyhexamethylene biguanide hydrochloride, add it to a container, add appropriate amount of water, heat the water to 80-100°C, keep the temperature above 80°C, add 3g of commercially available polyethylene glycol during stirring , to help dissolve, stir for 1.5 hours, after cooling down, add 7g of commercially available propylene glycol, emulsify and disperse, stir for 0.5 hours to obtain polyhexamethylene biguanide hydrochloride solution;

[0029] (2) Weigh 20 g of commercially available 2-phenylphenol sodium salt, add appropriate amount of water, and fully stir and dissolve for 0.5 hours to obtain 2-phenylphenol sodium salt solution;

[0030] (3) Add the 2-phenylphenol sodium salt solution obtained in step (2) into the polyhexamethylene biguanide hydrochloride solution obtained in step (1), sti...

Embodiment 2

[0045] A kind of citrus compound antistaling agent, its component and proportioning are as follows:

[0046]

[0047] Preparation:

[0048] (1) Weigh 35g of commercially available polyhexamethylene biguanide hydrochloride, add it to a container, add appropriate amount of water, heat the water to 80-100°C, keep the temperature above 80°C, add 4g of commercially available polyethylene glycol during stirring To aid dissolution, stir for 1.5 hours, after cooling down, add 5 g of commercially available propylene glycol, emulsify and disperse, stir for 0.5 hours to obtain polyhexamethylene biguanide hydrochloride solution;

[0049] (2) Weigh commercially available 15g of 2-phenylphenol sodium salt, add appropriate amount of water, and fully stir and dissolve for 0.5 hours to obtain 2-phenylphenol sodium salt solution;

[0050](3) Add the 2-phenylphenol sodium salt solution obtained in step (2) into the polyhexamethylene biguanide hydrochloride solution obtained in step (1), stir...

Embodiment 3

[0064] A kind of citrus compound antistaling agent, its component and proportioning are as follows:

[0065]

[0066] Preparation:

[0067] (1) Weigh 40g of commercially available polyhexamethylene biguanide hydrochloride, add it to a container, add appropriate amount of water, heat the water to 80-100°C, keep the temperature above 80°C, add 5g of commercially available polyethylene glycol during stirring , to help dissolve, stir for 1.5 hours, after cooling down, add commercially available 4g ​​propylene glycol, emulsify and disperse, stir for 0.5 hours to obtain polyhexamethylene biguanide hydrochloride solution;

[0068] (2) Weigh 10 g of commercially available 2-phenylphenol sodium salt, add an appropriate amount of water, stir and dissolve fully for 0.5 hours to obtain 2-phenylphenol sodium salt solution;

[0069] (3) Add the 2-phenylphenol sodium salt solution obtained in step (2) into the polyhexamethylene biguanide hydrochloride solution obtained in step (1), stir ...

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Abstract

The invention relates to a compound preservative for citrus and a preparation method thereof. The compound preservative for citrus is prepared from the following components in percentage by weight: 25%-40% of polyhexamethylene biguanidine hydrochloride, 10%-20% of 2-phenylphenol sodium salt, 3%-5% of polyethylene glycol, 2%-5% of sorbitol, 4%-7% of propylene glycol, 5%-8% of tween-80 and the balance being water. The compound preservative for citrus provided by the invention can effectively prevent diseases of citrus during storage, particularly sour rot, reduce the disease incidence and the rotting rate of citrus, decrease the diseases such as sour rot, prolong the storage period and shelf life of fruits and reduce the post-harvest loss. The compound preservative for citrus provided by the invention is made from medicinal and food grade raw materials, so that the preservative is safe and environmentally friendly. The preparation method is simple and is low in cost, and the compound preservative is stable in property and convenient and flexible to use and is a novel, safe, environment-friendly and efficient preservative for citrus with huge market potential.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of harvested fruits and vegetables, relates to the prevention and treatment of main diseases of citrus, and the preservation of citrus, in particular to a composite preservative for citrus and a preparation method thereof. Background technique [0002] Pathological diseases caused by pathogenic bacteria are the main cause of citrus postharvest rot, and citrus storage diseases caused by pathogenic bacteria mainly include green mold, stalk rot, sour rot, anthracnose, black rot, etc. The highest incidence of green mold. In recent years, the incidence of sour rot has continued to rise in major citrus producing areas in my country, and the disease is serious, causing a large number of citrus to rot and seriously affecting the production, storage and transportation of citrus. [0003] Sour rot is caused by the semi-known fungus Hyphospora Geotrichum candidum (Geotrichum candidum), which is a common disease...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154
Inventor 吴日章袁永雁
Owner 珠海真绿色技术有限公司
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