Green and environment-friendly fruit vegetable preservative and preparing method thereof

Abstract

The invention discloses a green and environment-friendly fruit vegetable preservative. The preservative is prepared from, by weight, 0.1-0.3 part of plant extract, 1-3 parts of chitosan, 1-3 parts of organic acid additive, 0.5-0.9 part of nanometer additive, 0.4-0.6 part of polyamino acid, 0.8-1.4 parts of polysorbate, 0.05-0.07 part of silane coupling agent, 20-30 parts of ethanol and 30-50 parts of water. The green and environment-friendly fruit vegetable preservative can prolong the storage period of fruits and vegetables, lower the rotting rate and the loss rate, has a very good inhibiting effect on pathogenic bacteria which easily occur in the storage process after the fruits and vegetables are harvested, has a certain inhibitory effect on rots after the fruits and vegetables are harvested, has a very good preservation effect on the harvested fruits and vegetables, improves the quality of the fruits and vegetables, and prolongs the shelf life of the fruits and vegetables, meanwhile, raw material components adopted by the preservative are safe, reliable and harmless to the human body, and the preservative is convenient to use and green and environmentally friendly, is low in cost, simple in technology, and has high practical value and a good application prospect.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable fresh-keeping, in particular to a green and environment-friendly fruit and vegetable fresh-keeping agent and a preparation method thereof. Background technique [0002] Fruits and vegetables are indispensable non-staple foods in people's daily life, their importance is second only to grain, and they are also important processing raw materials for the food industry. Fruits and vegetables are rich in nutrients, especially essential vitamins, minerals and dietary fiber. In addition, fruits and vegetables also play a special role in people's lives with their unique color, aroma and taste. The annual production, sales and export of fruits and vegetables in our country is very large, but in the process of transportation and storage, the loss caused by mildew and rot reaches 25%-30%, and the serious one is as high as 40%. Therefore, the research on fruit and vegetable preservation technolog...

AI Technical Summary

Problems solved by technology

Due to people's consideration of the environment, health and other factors, the research on fruit and vegetable preservatives is gradually developing in a natural, safe and effective direction. The application of chemical fungicides is increasingly questioned by people. processing, etc.) has become a research hotspot in recent years, but these technologies have not yet achieved satisfactory commercial results