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Melon preservative and preservation method thereof

A preservative, melon technology, applied in the direction of preservation of fruits and vegetables, protection of fruits/vegetables with a protective layer, food preservation, etc., can solve the problems of bactericide residue, reduce safety, environmental pollution, etc. Strong antibacterial and antifungal effect, good air permeability

Inactive Publication Date: 2015-04-01
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these two diseases can be effectively controlled by using chemical fungicides, the use of chemical fungicides not only reduces the safety of food, but also makes pathogens resistant to drugs, and there will be fungicide residues, and it will also cause environmental pollution. Pollution has become one of the main limiting factors for the rapid development of the melon industry

Method used

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  • Melon preservative and preservation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Preparation of Melon Preservative

[0032] The melon fresh-keeping agent comprises soaking protective agent A and fresh-keeping film-forming agent B, and its preparation is proportioned according to the following proportions;

[0033] Soaking protectant A is calculated by weight percentage, and its components are: 6% grape seed oil, 0.05% Tween80, 30% aloe extract, 10% vitamin B 2 2% sodium chloride; 51.95% distilled water; Grape seed oil, Tween80, aloe extract, vitamin B are weighed according to the above percentage by weight 2 , sodium chloride and distilled water. First add sodium chloride into distilled water, stir well until dissolved, then add vitamin B 2 , mix well to get vitamin B 2 Mixed solution, mix grape seed oil and Tween80 evenly, then add aloe extract and vitamin B 2 The mixed solution was stirred for 30 minutes to make it evenly mixed, and then subjected to high-pressure homogenization to obtain the soaking protection agent A. Tween80 (sorbitan mono...

Embodiment 2

[0049] Preparation of Melon Preservative

[0050] The melon fresh-keeping agent comprises soaking protective agent A and fresh-keeping film-forming agent B, and its preparation is proportioned according to the following proportions;

[0051]Soaking protectant A is calculated by weight percentage, and its components are: 8% grape seed oil, 0.5% Tween80, 25% aloe extract, 15% vitamin B 2 3% sodium chloride; 48.5% distilled water; take grape seed oil, Tween80, aloe extract, vitamin B by the above weight percentage 2 , sodium chloride and distilled water. First add sodium chloride into distilled water, stir well until dissolved, then add vitamin B 2 , mix well to get vitamin B 2 Mixed solution, mix grape seed oil and Tween80 evenly, then add aloe extract and vitamin B 2 In the mixed solution, stir for 40 minutes to make it evenly mixed, and then perform high-pressure homogenization to obtain the soaking protection agent A; this preparation can ensure that the components are mi...

Embodiment 3

[0062] Preparation of Melon Preservative

[0063] The melon fresh-keeping agent comprises soaking protective agent A and fresh-keeping film-forming agent B, and its preparation is proportioned according to the following proportions;

[0064] Soaking protectant A is calculated by weight percentage, and its components are: 10% grape seed oil, 0.65% Tween80, 27% aloe extract, 16% vitamin B 2 4% sodium chloride; distilled water 42.35%; take grape seed oil, Tween80, aloe extract, vitamin B by the above weight percentage 2 , sodium chloride and distilled water. First add sodium chloride into distilled water, stir well until dissolved, then add vitamin B 2 , mix well to get vitamin B 2 Mixed solution, mix grape seed oil and Tween80 evenly, then add aloe extract and vitamin B 2 In the mixed solution, stir for 40 minutes to make it evenly mixed, and then perform high-pressure homogenization to obtain the soaking protection agent A; this preparation can ensure that the components ar...

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Abstract

The invention discloses a melon preservative and a preservation method of the melon preservative. The melon preservative comprises a soaking protective agent A and a preservation film forming agent B. The soaking protective agent A comprises grape seed oil, Tween80, an aloe extracting solution, vitamin B2, sodium chloride and distilled water. The preservation film forming agent B comprises chitosan, scutellaria baicalensis extract, towel gourd extract and distilled water. The preservation method includes the steps that the soaking protective agent A of the melon preservative is used for soaking a melon, then air drying is performed, then the diluted film forming agent B is sprayed to the surface of the melon, and finally standing is performed. The special melon preservative and the preservation method of the melon preservative effectively keep fruity of the melon, meanwhile, the special melon preservative has certain repairing and protecting effects on damage to the surface of the melon in the mechanical treatment process, a water-keeping layer and an anti-bacterial film can be formed on the surface of the melon, the water loss in the preservation process is reduced, the effects of sterilization and bacterial inhibition are achieved, and the surface of the skin of the melon can be kept good in gloss.

Description

technical field [0001] The invention relates to a fruit and vegetable fresh-keeping agent and a fresh-keeping method thereof, in particular to a melon fresh-keeping agent and a fresh-keeping method thereof. Background technique [0002] Melon, which belongs to Cucurbitaceae Cucurbitaceae Cucumis, is an annual herbaceous plant. Melon is a kind of economic crop with rapid development and good benefits recently, and it is one of the top ten fruits in the world, and the cultivated area of ​​melon in my country is the first in the world. However, due to the relatively concentrated production period of thick-skinned muskmelon, which coincides with the high temperature season, coupled with its intolerance to storage and transportation and its characteristics of being extremely perishable, it will bring economic losses to producers and operators. [0003] In order to solve the problem of fruit and vegetable storage and preservation and prolong the supply period of fruits on the mar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/154
Inventor 葛永红李灿婴
Owner BOHAI UNIV
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