Biological preservative and fresh-keeping method based on food safety

Abstract

The invention discloses a biological preservative and fresh-keeping method based on food safety. The method comprises the steps as follows: 1, before storage, selecting fresh and full vegetables and fruit without mechanical damage; 2, changing the gas composition around; 3, adopting a temperature as low as possible under the precondition that cold damage is avoided; 4, keeping certain humidity to reduce the moisture loss of vegetables and fruit to maintain the freshness and quality of vegetables and fruit; 5, using a biological preservative and fresh-keeping agent prepared from linaria vulgaris extract, pomegranate bark extract, loranthus parasiticus extract, polygala japonica extract, equisetum hyemale extract, chitosan and polyoxyethylene sorbitan fatty acid esters. Experiments carried out on fruit and vegetables like pyrus bretschneideri, oranges and green pepper prove that the method is good in preservative and fresh-keeping effect.

Description

Technical field [0001] The invention belongs to the technical field of food preservation and preservation, and specifically relates to a biological antiseptic preservation method based on food safety. Background technique [0002] At present, food preservation methods are diverse, among which physical methods such as air conditioning, low temperature, irradiation treatment and heat treatment are usually used for postharvest storage of vegetables. Practice has proved that these methods can delay the physiological senescence of vegetables to a large extent, reduce the occurrence of diseases, and achieve certain antiseptic and fresh-keeping purposes. However, these methods cannot completely prevent the infection of vegetables by microorganisms, especially some pathogenic fungi that are resistant to low temperature. The quality deterioration of fresh vegetables during postharvest storage is affected by many factors, but the rot and deterioration caused by microorganism infection ar...

AI Technical Summary

Problems solved by technology

However, these methods cannot completely prevent the microbial infection of vegetables, especially some low-temperature-resistant pathogenic fungi. The quality deterioration of fresh vegetables in post-harvest storage is affected by many factors, but the rot and deterioration caused by microbial infection is a post-harvest loss. One of the most important factors in the current production is the use of chemical pesticides combined with low temperature and other physical measures to prevent post-harvest diseases of vegetables. However, long-term use of chemical agents will lead to pathogenic fungi becoming resistant and reducing the effect of disease prevention.

What's more serious is that due to the frequent use of high-concentration chemical agents, the amount of pesticide residues on fruits and vegetables increases, which will threaten human health