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Kiwifruit preservative based on plant essential oil, plastic wrap and preparation method thereof

A technology of plant essential oils and kiwi fruit, which is applied in the field of fruit and vegetable preservation, can solve the problems of bacterial contamination, unsuitable storage, and short duration of fresh-keeping effects, and achieve the effects of preventing fruit corruption, reducing clathrate powder falling, and prolonging the action time

Inactive Publication Date: 2017-03-15
CHENGDU ACAD OF AGRI & FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the fumigation treatment is one-time, the duration of fresh-keeping effect is too short, and it still faces a high risk of bacterial contamination during storage, so it is not suitable for medium and long-term storage

Method used

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  • Kiwifruit preservative based on plant essential oil, plastic wrap and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Ethanol is used as a vehicle for essential oils. Add β-cyclodextrin (hereinafter referred to as β-CD) into 90°C distilled water to make a saturated solution, and slowly add cinnamon, thyme, and clove essential oils dissolved in alcohol (β-CD and cinnamon, thyme, and clove) under the condition of 700r / min. The mass ratio of essential oils is 120:1:0.5:5), stirred for 1 hour and refrigerated at 4°C for 24 hours. Sodium alginate is added to the homogeneously mixed suspension, and the sodium alginate accounts for 0.6% by weight of the total mixture.

Embodiment 2

[0035] Ethanol is used as a vehicle for essential oils. Add β-cyclodextrin (hereinafter referred to as β-CD) into 90°C distilled water to make a saturated solution, and slowly add cinnamon, thyme, and clove essential oils dissolved in alcohol (β-CD and cinnamon, thyme, and clove) under the condition of 700r / min. The mass ratio of essential oils is 125:2:1:8), stirred for 1 hour and refrigerated at 4°C for 36 hours. Sodium alginate is added to the homogeneously mixed suspension, and the sodium alginate accounts for 0.6% by weight of the total mixture.

Embodiment 3

[0037] Ethanol is used as a vehicle for essential oils. Add β-cyclodextrin (hereinafter referred to as β-CD) into 90°C distilled water to make a saturated solution, and slowly add cinnamon, thyme, and clove essential oils dissolved in alcohol (β-CD and cinnamon, thyme, and clove) under the condition of 700r / min. The mass ratio of essential oils is 130:3:1.5:10), stirred for 1 hour and refrigerated at 4°C for 12 hours. Sodium alginate is added to the homogeneously mixed suspension, and the sodium alginate accounts for 0.6% by weight of the total mixture.

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Abstract

The invention provides a preparation method of a kiwifruit preservative based on plant essential oil. The preparation method includes following steps: (1) dissolving cinnamon essential oil, thyme essential oil and clove essential oil into ethanol respectively; (2) preparing beta-cyclodextrin into saturated water solution, stirring and slowly adding the cinnamon essential oil, thyme oil and clove essential oil obtained in the step (1), and controlling the quality ratio of beta-cyclodextrin, cinnamon essential oil to thyme oil to clove essential oil at 120-130:1-3:0.5-1.5:5-10; (3) after material adding is completed at the step (2), uniformly stirring and freezing for 12 to 36 hours; (4) adding products of the step (3) into sodium alginate, making sodium alginate account for 0.6% of the total weight of the mixture. The invention also provides a preparation method of the kiwifruit preservative. The kiwifruit preservative is great in antibacterial effect, long in action time and convenient to use.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of fruits and vegetables, and in particular relates to a plant essential oil-based kiwifruit fresh-keeping agent, fresh-keeping paper and a preparation method thereof. Background technique [0002] In terms of fresh-keeping of fruits and vegetables, the commonly used fresh-keeping methods are low-temperature preservation and spraying of preservatives. However, the energy consumption of the low-temperature fresh-keeping method is relatively high, and the effect of spraying fresh-keeping agents on fruits and vegetables with hairy surfaces is not good. [0003] Because kiwi fruit has the characteristics of hairy surface and easy damage to storage, its fresh-keeping method has always been a research hotspot in this field. [0004] "Effect of plant essential oils on the effect of low-temperature storage and fresh-keeping of 'Hongyang' kiwifruit" announced that when cinnamon essential oil is used to fumiga...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154B65D65/38
CPCA23B7/154B65D65/38
Inventor 刘继涂彩虹郑旗郭奇亮莫鉴国
Owner CHENGDU ACAD OF AGRI & FORESTRY SCI
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