Fruit preservative and preparation method thereof

Abstract

The invention provides a fruit preservative. The fruit preservative is prepared from the following raw materials in parts by weight: 82-85 parts of magnesium chloride hexahydrate, 3-6 parts of sodium bicarbonate, 2-4 parts of calcium hydroxide and 20-26 parts of activated carbon. The fruit preservative has excellent preservation effect.

Description

technical field [0001] The invention relates to a fruit fresh-keeping agent and a preparation method thereof, belonging to the technical field of chemical industry. Background technique [0002] Fruits are picked after they are ripe, and they are prone to overripe, discoloration, softening, peculiar smell and corruption during the circulation process, which will affect sales. Fruit and vegetable preservatives can be divided into the following eight categories according to their functions and methods of use: (1) Ethylene remover: can inhibit respiration and prevent post-ripening aging. Including physical adsorbents, oxidative decomposition agents, and catalytic removers. (2) Antiseptic preservative: it uses chemical or natural antibacterial agents to prevent mold and other polluting bacteria from growing and multiplying, and to prevent disease and preserve freshness. (3) Coating preservative: It can inhibit respiration, reduce water emission, and prevent microbial invasion....

AI Technical Summary

Problems solved by technology

[0002] Fruits are picked after they are ripe, and they are prone to overripe, discoloration, softening, odor and corruption during the circulation process, which will affect sales