Mixed essential oil fruit fresh keeping agent and fresh keeping method

Abstract

The invention discloses a mixed essential oil fruit fresh keeping agent, which is prepared from the following raw materials in parts by weight: 2.5 parts of clove essential oil, 2.5 parts of fennel essential oil, 14 parts of emulsifiers, 7.5 parts of co-emulsifiers and 45 parts of water. A fresh keeping method of the mixed essential oil fruit fresh keeping agent is characterized in that pressure pulsation coating treatment is used; fruits are put into the mixed essential oil fruit fresh keeping agent to be completely soaked; the applied pulsation ratio is 25min to 40min, wherein the pulsationratio is a ratio of high pressure maintaining time to low pressure maintaining time; the high pressure is 120 to 180kPa; the low pressure is 0kPa; the soaking time is 1 to 2h; the soaked fruits are boxed; cold storage at 5 to 7 DEG C is performed. Through experiments, the mixed essential oil fruit fresh keeping agent has high inhibition ratio on penicillium expansum, alternaria alternate, botrytiscinereal and geotrichosis; the penicillium expansum, alternaria alternate, botrytis cinereal and geotrichosis can be effectively inhibited; the inhibition rate reaches 94.3 percent, 94.2 percent, 77.3 percent and 41.8 percent.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable storage and fresh-keeping, in particular to a mixed essential oil fruit fresh-keeping agent and a fresh-keeping method thereof. Background technique [0002] Post-harvest fruit rot is a global problem. According to statistics, about 25% of fresh fruits lose their commodity value due to rot and deterioration during storage and transportation, and some perishable fruits lose more than 30% of their value due to post-harvest rot. It is of great significance to carry out antiseptic and fresh-keeping measures on fruits to reduce their rot loss. [0003] At present, the main methods of fruit preservation at home and abroad are: physical preservation (mainly including low-temperature refrigeration preservation method, modified atmosphere preservation method, decompression preservation method, radiation preservation method) and chemical preservative preservation. Among them, physical fresh-kee...

AI Technical Summary

Problems solved by technology

Among them, physical fresh-keeping technology consumes a lot of energy and has high cost, which limits its application.

The use of chemical preservatives (such as deoxyacetic acid, sulfur dioxide, sorbic acid, benlaite, etc.) to preserve fruit can achieve better results, but long-term use of many chemical preservatives will produce drug resistance, and at the same time have a certain impact on human health. Adverse effects, even carcinogenic, teratogenic, etc.