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Bio-composite anti-mold preservative for citrus, and preparation method and using method thereof

An anti-mildew preservative and citrus technology, applied in the field of citrus preservation, can solve the problems of allergies, poisoning, and high toxicity, and achieve the effects of reducing mildew rate, enhancing stress resistance, reducing malondialdehyde content and weight loss rate

Active Publication Date: 2014-08-27
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional chemical anti-mildew preservatives are highly toxic and can easily cause people's allergies and poisoning, while the new biological preservatives are only proteins, polypeptides, certain lipids and organic acids, which have no or very toxic side effects on the human body. Small

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Adopt following mass, volume part raw material to prepare citrus biological composite anti-mold antistaling agent of the present invention: 1 part of glacial acetic acid, 2 parts of chitosan, Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens ) 1.5 parts of HRH.317 fermentation broth, 1.5 parts of Tween-80, 0.3 parts of NaCl, 93 parts of distilled water.

[0034] The preparation method of Bacillus amyloliquefaciens HRH.317 fermented liquid is:

[0035] (1) Preparation of liquid culture medium Add 0.5 parts of beef extract, 1 part of peptone and 0.5 parts of NaCl to 100 parts of distilled water, adjust the pH to 7.2, and sterilize at 121°C for 20 minutes to make a culture medium;

[0036] (2) Activation of Bacillus amyloliquefaciens HRH317 Under aseptic conditions, inoculate Bacillus amyloliquefaciens HRH.317 in the culture solution prepared in (1) with an inoculation loop, at 37°C, the rotation speed is 150 r / min Shaking culture in a constant temperature shaker fo...

Embodiment 2

[0044] Adopt following quality, volume part raw material to prepare citrus biological compound anti-mold antistaling agent of the present invention: 1 part of glacial acetic acid, 3 parts of chitosan, bacillus amyloliquefaciens ( Bacillus amyloliquefaciens ) 2 parts of HRH.317 fermentation broth, 2 parts of Tween-80, 0.5 parts of NaCl, 93 parts of distilled water.

[0045] The preparation method of Bacillus amyloliquefaciens HRH.317 fermentation broth is the same as that in Example 1.

[0046] The preparation method of citrus biocomposite anti-mildew preservative is: add 1 part (V / V) of glacial acetic acid in 93 parts of distilled water to make acetic acid solution; add 3 parts (W / V) of chitosan respectively in the acetic acid solution , 2 parts (V / V) of Bacillus amyloliquefaciens HRH317 fermentation broth, 2 parts (W / V) of Tween-80 and 0.5 part (W / V) of NaCl, and stir evenly.

[0047] The using method of citrus biological composite anti-mold antistaling agent is the same as ...

Embodiment 3

[0049] Adopt following quality, volume part raw material to prepare citrus biological composite anti-mold antistaling agent of the present invention: 1 part of glacial acetic acid, 2.5 parts of chitosan, Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens ) HRH.317 fermentation broth 1.8 parts, Tween-80 1.7 parts, NaCl 0.4 parts, distilled water 93 parts.

[0050] The preparation method of Bacillus amyloliquefaciens HRH.317 fermentation broth is the same as that in Example 1.

[0051] The preparation method of citrus biological composite anti-mildew preservative is: add 1 part (V / V) of glacial acetic acid in 93 parts of distilled water to make acetic acid solution; add 2.5 parts (W / V) of chitosan respectively in the acetic acid solution , 1.8 (V / V) Bacillus amyloliquefaciens HRH317 fermentation broth, 1.7 parts (W / V) of Tween-80 and 0.4 parts (W / V) of NaCl, and stir evenly.

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PUM

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Abstract

The invention discloses a bio-composite anti-mold preservative for citrus. The bio-composite anti-mold preservative for the citrus disclosed by the invention consists of the following raw materials in part by weight and volume: 1 part of glacial acetic acid, 2 to 5 parts of chitosan, 1.5 to 2 parts of bacillus amyloliquefaciens HRH.317 fermentation liquid, 1.5 to 2 parts of Tween-80, 0.3 to 0.5 part of NaCl, and 93 parts of distilled water. The preparation method of the preservative comprises the following steps: firstly, adding glacial acetic acid into the distilled water to prepare acetic acid solution; then, respectively adding the chitosan, the bacillus amyloliquefaciens HRH.317 fermentation liquid, the Tween-80 and the NaCl into the acetic acid solution; and finally, stirring the mixture uniformly. The using method of the preservative comprises the following steps: washing the citrus without damage or disease with tap water, and immersing the citrus into 0.1 percent sodium hypochlorite solution and sterilizing for 1 to 2 minutes, taking the citrus out, cleaning the sodium hypochlorite adhered to the citrus by using sterile water, drying the citrus, completely immersing the citrus into the preservative for 30 to 40 minutes, fishing out the citrus, and packaging the citrus by using PE (polyethylene) freshness protection bags; packaging 25 to 40 citruses in each bag; arranging the packaged citruses in plastic baskets for storage under the conditions that the room temperature is 18 to 23 DEG C and the indoor relative humidity is 70 to 80 percent, or under the conditions that the storage temperature is 4 to 6 DEG C and the relative humidity is 70 to 80 percent.

Description

technical field [0001] The invention relates to the technical field of citrus preservation, in particular to the preservation of citrus by adopting a biological anti-mold antistaling agent and a method for preparing and using the anti-mold antistaling agent. Background technique [0002] Fruits and vegetables are one of the main foods for human beings, but they are prone to spoilage due to regional and seasonal influences. The spoilage of fruits and vegetables will cause unnecessary money loss and reduce the quality of fruits and vegetables. Among them, food-borne pathogens can produce a large amount of toxins, causing people to suffer from diseases such as digestive tract diseases, immune diseases and inflammation. Traditional chemical anti-mildew preservatives are highly toxic and can easily cause human allergies and poisoning, while the new biological preservatives are only proteins, polypeptides, certain lipids and organic acids, etc., which have no or very toxic side ef...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155
Inventor 郝林杨宇郝利平
Owner SHANXI AGRI UNIV
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