Fruit and vegetable composite preservative as well as preparation and application method thereof

Abstract

Fruit and vegetable composite preservative comprises a compound solution of N-alpha-lauroyl-L-arginine ethyl ester dihydrochloride LAE and plant essential oil, wherein the mass ratio of the LAE and the plant essential oil is from 0.002 to 12. The preparation method of the fruit and vegetable composite preservative comprises the following steps: (1) dissolving the LAE into pure ethanol to obtain mother liquid A; (2) adding the mother liquid A into pure water at the temperature of 20 to 25 DEG C and stirring uniformly to obtain an LAE aqueous solution; (3) dissolving the plant essential oil intothe pure ethanol to obtain mother liquid B; (4) adding the mother liquid B into an emulsifier to prepare plant essential oil emulsion; and (5) adding the plant essential oil emulsion into the LAE aqueous solution and mixing uniformly to obtain the LAE-plant essential oil compound solution. The fruit and vegetable composite preservative is sprayed before fruits and vegetables are picked, so the quality of cherries is improved, the proportion of high-quality fruits is increased, the postharvest preservation and fresh-keeping method which is adopted for a long time is reformed and the fruit andvegetable composite preservative is green and safe.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable preservation and quality improvement, and in particular relates to a composite fruit and vegetable preservation agent and a preparation and application method thereof. Background technique [0002] The quality of fruit storage mainly depends on two levels. The first level is the quality of the harvested fruit, and the second level is the technical means of keeping fresh after harvesting. [0003] Generally, the fresh-keeping technical measures of fruits are directly refrigerated after harvest, or combined with preservative treatment and then refrigerated, or directly enter the cold chain sales after preservative treatment. Like this, the fresh-keeping technology of fruit can not change the high-quality fruit proportion of fruit and the original quality of fruit, but only improves the storage quality after gathering. [0004] The fruit of Chinese cherry is bright in color, delicious in...

AI Technical Summary

Problems solved by technology

Moreover, LAE can be rapidly degraded in the human body and become ethanol, lauric acid, L-arginine, and its intermediate metabolites and final products are natural endogenous products. It was approved by the Food and Drug Administration FDA in 2005, 2007 and 2009. It was certified by the European Food Safety Agency EFSA as a new, safe and efficient food additive. Internationally, LAE has been widely used in poultry and other meat products, cosmetics, soaps, shampoos and deodorants, but in Few applications and reports on fruits and vegetables

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