Natural fruit and vegetable sterilization fresh keeping agent containing fructus corni extract and use method of natural fruit and vegetable sterilization fresh keeping agent

Abstract

The invention belongs to the technical field of preservation and fresh keeping of agricultural products such as fruits and vegetables and particularly relates to a natural fruit and vegetable sterilization fresh keeping agent containing a fructus corni extract and a use method of the natural fruit and vegetable sterilization fresh keeping agent. The natural fruit and vegetable sterilization fresh keeping agent comprises the following components in parts by mass: 0.1-80 parts of the fructus corni extract, 10-50 parts of a co-solvent, 0.1-5 parts of an antioxidant, 0.01-1 part of a surface active agent and 1000 parts of water. The natural fruit and vegetable sterilization fresh keeping agent provided by the invention takes natural substances in jujube fruits as main ingredients, has extremely-high food safety, cannot cause environmental pollution and has no health hazard to human bodies, an environmentally friendly, safe and natural fruit and vegetable postharvest enzyme-inhibiting anticorrosion and sterilization technology is provided, and the reuse and the residue of synthetic bactericides and chemical pesticides can be effectively reduced.

Description

technical field [0001] The invention belongs to the technical field of storage and fresh-keeping of agricultural products of fruits and vegetables, and in particular relates to a natural fruit and vegetable bactericidal and fresh-keeping agent extracted from jujube peel and a use method thereof. Background technique [0002] my country is a traditional large country of fruit and vegetable production, with an annual output of 900 million tons. However, due to the lack of storage and preservation facilities for fruits and vegetables in my country and the backward post-harvest treatment technology, it is difficult to store and preserve various fruits and vegetables in a timely and large amount. Fruit and vegetable products have high moisture content and are mostly ripe in summer and autumn high temperature seasons. After harvest, they are extremely vulnerable to infection by various pathogenic bacteria and rot loss. According to statistics, the annual loss rate of fruits and v...

AI Technical Summary

Problems solved by technology

Although the extraction and isolation of polyphenols from jujube fruit (jujube skin) and their antioxidant functions have been studied and reported, there are no reports on the antibacterial effect of jujube skin (slag) extracts and their application in antibacterial, antiseptic, and fresh-keeping of fruits and vegetables

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