Edible fruit and vegetable preservative and using method thereof

Abstract

The invention discloses an edible fruit and vegetable preservative. Every liter of the fruit and vegetable preservative comprises the following components by weight: 1.5-30g of pullulan, 1.5-30g of chitosan, 2-80g of a water repellent agent and the balance being solvent water. A using method for the edible fruit and vegetable preservative comprises the following steps: soaking fruits and vegetables in the fruit and vegetable preservative or uniformly spraying the fruit and vegetable preservative on the surfaces of the fruits and vegetables. The pullulan and chitosan are film-forming agents which are non-toxic and harmless to human body, are biodegradable substances, environmentally friendly. The used amount of the pullulan can ensure that a transparent film is formed on the surfaces of the fruits and vegetables, so that the fruits and vegetables are in a gas environment with the low O2 content and the high CO2 content, the respiratory actions of the fruits and vegetables are restrained, the ethylene and oxidization effects are reduced; the chitosan can prevent bacteria on the surfaces of the fruits and vegetables and can prevent the decomposition of the fruits and vegetables due to large-scale growth and propagation of microorganisms; the freshness retaining degree is relatively improved due to the performance combination of two polysaccharides, so that a relatively good freshness-retaining purpose is achieved.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to an edible fruit and vegetable fresh-keeping agent using pullulan and chitosan and its application method. Background technique [0002] Fresh fruits and vegetables continue to undergo respiration after harvesting, which directly affects the freshness and quality deterioration rate of fruits and vegetables. Internal factors such as the variety and maturity of fruits and vegetables, as well as external environmental conditions such as temperature and humidity directly affect its respiration intensity. The preservation of fruits and vegetables is to take different measures according to the characteristics of life activities of different varieties of fruits and vegetables to prolong the storage period of fruits and vegetables. [0003] Fresh fruits and vegetables will consume their own various substances and evaporate water after picking. High water c...

AI Technical Summary

Problems solved by technology

[0005] Some coating preservatives not only contain a large amount of chemical components harmful to the human body, but also have poor water resistance, which makes the preservatives easily soluble in the condensed water generated during storage and circulation and lose their freshness preservation effect.