Preparation method of fruit and vegetable fresh-keeping agent

Abstract

The invention discloses a preparation method of a fruit and vegetable fresh-keeping agent. The method comprises the following steps: firstly, taking coptis chinensis, pyrola rotundifolia, rheum officinale, polygonum cuspidatum, gallnut, chuanxiong rhizomes and scutellaria baicalensis, and uniformly mixing the coptis chinensis, the pyrola rotundifolia, the rheum officinale, the polygonum cuspidatum, the gallnut, the chuanxiong rhizomes and the scutellaria baicalensis which are taken; performing extraction by a supercritical carbon dioxide fluid extraction method, and then performing separation so as to obtain an extracting solution; taking syzygium aromaticum, cinnamon, fructus forsythiae, radix stemonae and polygonum multiflorum, adding water to the syzygium aromaticum, the cinnamon, the fructus forsythiae, the radix stemonae and the polygonum multiflorum which are taken, to perform decocting so as to obtain a decoction solution, filtering the decoction solution, concentrating the filtered solution under a reduced pressure, and carrying out cooling naturally, thereby obtaining the concentrated solution; and mixing the obtained extracting solution with the concentrated solution so as to obtain the fruit and vegetable fresh-keeping agent. The fruit and vegetable fresh-keeping agent prepared by the method disclosed by the invention can effectively inhibit diseases caused by pathogenic bacteria, of picked fruits and vegetables, can significantly reduce loss caused by the rot of picked fruits and vegetables, and can improve the quality of picked fruits and vegetables; in addition, the fruit and vegetable fresh-keeping agent is higher in food safety, does not generate pollution to the environment, and can effectively reduce the usage and the residue of synthetic bactericides and chemical pesticides.

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 preparation method of a fresh-keeping agent for fruits and vegetables. 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 postharvest loss rate of fruits and vegetables in my country is as h...

AI Technical Summary

Problems solved by technology

Refrigeration is the most common fresh-keeping method and is widely used. However, some fruits and vegetables are prone to chilling injury, browning and quality deterioration during low-temperature storage.

Due to the influence of unfavorable factors such as huge investment, high technical difficulty, strict management and control requirements, huge energy consumption, and large resource occupation, it is still difficult to popularize and apply the controlled atmosphere storage method on a large scale

The use of chemically synthesized fungicides and pesticides can effectively control the postharvest disease and rot loss of fruits and vegetables, but long-term and large-scale use of synthetic fungicides can cause pathogenic bacteria to develop resistance and reduce the effect of fruit and vegetable disease control. At the same time, the residual synthetic fungicides may be harmful to consumers. adverse effects on health and the environment