Preparation method and application of a kind of fruit and vegetable preservative

Abstract

The present disclosure discloses a preparation method and application of a fresh-keeping agent for fruits and vegetables. The preparation method includes the following steps: S1. mixing rice bran with phosphate buffer solution, and then performing homogenization treatment to obtain a homogenized rice bran mixture; S2. Add pectinase, cellulase, sodium glutamate and vitamin B6 to the homogenized rice bran mixture, mix evenly and carry out enzymatic reaction, and then perform inactivation treatment to inactivate pectinase and cellulase , to obtain the mixed solution after enzyme inactivation; S3. adjust the pH value of the mixed solution after the enzyme inactivation to 2-3, and then perform ultrasonic treatment to obtain the mixed solution after ultrasonic treatment; S4. The pH value of the mixed solution is adjusted to 5-5.5, then mixed with ethanol to precipitate and remove the precipitate, and the supernatant is filtered through an ultrafiltration membrane bag and then concentrated to obtain a fruit and vegetable preservative. The fresh-keeping agent for fruits and vegetables prepared by the present disclosure is natural and environment-friendly, and effectively prolongs the low-temperature storage time of fruits and vegetables.

Description

technical field [0001] The present disclosure relates to the technical field of fresh-keeping of fruits and vegetables, in particular, to a preparation method and application of a fresh-keeping agent for fruits and vegetables. Background technique [0002] Low temperature can significantly inhibit the respiration of harvested fruits and vegetables and inhibit the growth of microorganisms. Therefore, low temperature storage of fruits and vegetables can have a good fresh-keeping effect. However, improper low temperature will cause different degrees of damage to the harvested fruit and vegetable products. At present, the refrigerated temperature of fruits and vegetables is generally 4-6°C, but many fruits and vegetables such as tomatoes, bananas, mangoes, etc. will suffer from chilling damage at this temperature, manifested as browning of the peel, depression, and odor. These symptoms of chilling damage seriously reduce the quality of fruits and vegetables, affect their commod...

AI Technical Summary

Problems solved by technology

At present, the refrigerated temperature of fruits and vegetables is generally 4-6°C, but many fruits and vegetables such as tomatoes, bananas, mangoes, etc. will suffer from chilling damage at this temperature, which manifests as browning of the peel, depression, and odor.

These symptoms of cold damage seriously reduce the quality of fruits and vegetables, affect their commodity value, and reduce consumers' desire to buy, becoming the biggest obstacle to the sale, storage and transportation of these fruits and vegetables in the northern region in winter

[0003] At present, methods to reduce and prevent chilling damage are mainly divided into physical methods and chemical methods. Physical methods mainly include slow cooling, intermittent heating, controlled atmosphere storage, and increasing environmental humidity. Therefore, physical methods require professional storage conditions and are expensive; chemical methods The method refers to the use of some chemicals, such as free radical scavengers (ethoxyquin, sodium benzoate, polyamines), water retaining agents (dimethylpolysiloxane, safflower oil, mineral oil, etc.), to reduce the moisture content of fruits and vegetables. Loss, modify the chemical composition of cell membrane lipids, enhance antioxidant activity, but a large amount of these chemical preservatives in fruits and vegetables will cause harm to the human body

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