Grape preservative packaging bag and manufacturing method thereof

Abstract

The invention provides a grape preservative packaging bag and a manufacturing method thereof. The grape preservative packaging bag comprises a packaging layer and a preservative. The packaging layer comprises composite film paper, a bonding layer and a supporting layer which are sequentially arranged from outside to inside. The composite film paper and the supporting layer are bonded through the bonding layer. The bent edge of the packaging layer is sealed to form a sealed skirt edge, a containing cavity is formed in the packaging layer, and the preservative is arranged in the containing cavity. A plurality of vent holes are formed in the surface of the packaging layer. A blocking layer with the area capable of covering all the vent holes is bonded to the inner surface of the supporting layer. The free end of the blocking layer penetrates the sealed skirt edge to extend to the outer portion of the packaging layer. A hole-free airtight material is adopted as the material of the blocking layer. The blocking layer is arranged in the grape preservative packaging bag, and the blocking layer can be pulled out when the grape preservative packaging bag is placed in grape storage space after packaging is completed, so that the packaging bag is prevented from being consumed in the transport process.

Description

technical field [0001] The invention belongs to the field of fruit fresh-keeping, and in particular relates to a grape fresh-keeping agent packaging bag and a manufacturing method thereof. Background technique [0002] Grape preservative, as a food additive fresh-keeping product that effectively prolongs the storage time of grapes, is widely used in grape storage operations at home and abroad. When the cold storage environment reaches a certain temperature and humidity, through the chemical reaction between the sulfite in the preservative and the water vapor in the air, sulfur dioxide, a gas that has a fresh-keeping effect on grapes, is generated. Store rotten bacteria, and have obvious inhibitory effect on grape abscisic acid content and ethylene release, can reduce grape threshing during storage, and can also inhibit polyphenol oxidase activity in various parts of fruit during storage. [0003] The existing grape preservation products at home and abroad are basically base...

AI Technical Summary

Problems solved by technology

[0003] The existing grape preservation products at home and abroad are basically based on this reaction principle, but due to different packaging methods, SO 2 The gas release rate is unstable, if the release rate is too fast, the grapes will be bleached, and if the release rate is too slow, the grapes will rot

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