Environment-friendly fruit and vegetable preservative paper

Abstract

The invention relates to the technical field of fresh fruit and vegetable preservation, in particular to environment-friendly fruit and vegetable preservative paper. The environment-friendly fruit and vegetable preservative paper is formed by compounding an upper layer of single-piece wood pulp raw paper and a lower layer of single-piece wood pulp raw paper, wherein the upper-layer paper is bamboo carbon fiber paper; the lower-layer paper is traditional Chinese herbal medicine preservative paper; and the traditional Chinese herbal medicine preservative is formed by spray-coating the raw paper with one to two layers of traditional Chinese herbal medicine preservative liquid. The traditional Chinese herbal medicine components of the raw materials in the preservative liquid have an antibacterial synergistic effect, so the preservative liquid can improve bacteriostatic and preservative effects, is an efficient, broad-spectrum and non-toxic natural fruit and vegetable freshness-retaining preservative and avoids the safety problem of the chemical preservative in the use process. The raw paper is wood pulp paper and bamboo carbon fiber paper, can reduce the humidity of the fruit and vegetable storage space, is antibacterial and anti-mildew, can improve air cleanliness, has an excellent preservative effect, can be used repeatedly, has high degradability and is non-toxic and nuisanceless. The environment-friendly fruit and vegetable preservative paper has a wide application prospect and has an active effect on fruit and vegetable preservation and freshness retaining.

Description

technical field [0001] The invention relates to the technical field of fresh fruit and vegetable preservation, in particular to an environment-friendly fruit and vegetable preservation paper. Background technique [0002] Fresh fruits and vegetables are food that people cannot do without in their daily life. Because of the beneficial substances contained in them, people eat certain fresh fruits and vegetables more or less every day. [0003] After picking, fresh fruits and vegetables are very susceptible to pathogenic microorganisms and spoilage. According to statistics, the loss of fruits and vegetables produced around the world between harvesting and sales is as high as 20%-43%, most of which are due to pathogenic microorganisms. All countries in the world attach great importance to the post-harvest anticorrosion and fresh-keeping work of fruits and vegetables. Treatment with preservatives before storage can kill pathogenic bacteria, control the growth of latent pathogeni...

AI Technical Summary

Problems solved by technology

[0005] In addition, there is another way to directly use spray preservatives to inhibit the growth and reproduction of microorganisms, so as to prolong the storage period of fruits and vegetables. Although this method can play a role in preservation, to a certain extent, if the cleaning is not in place , once people eat it, it will bring certain harm to the body or me

[0006] Then there is the technology of using high technology to keep fresh, which is also used in China at present, but this kind of fresh-keeping method is limited to a fixed storage space, and it is impossible to get a better fresh-keeping purpose in the process of transportation and sales.

[0007] In addition, there are many kinds of fruits and vegetables that are not easy to touch. Only a slight touch will cause more or less damage to the surface and freshness of the fruits and vegetables, especially during storage and transportation. Very prone to rot and deterioration

At present, many fruits are packaged and transported with soft plastic foam. This plastic foam packaging material is not degradable and will cause great pollution to the environment.