Method for preserving green peppers by combining biologically active extract nobiletin and double cold shock

Abstract

The present invention relates to a method for preparing a molecular biological grade fruit and vegetable preservation agent / film by using a biologically active extract nobiletin as a bio-based material, relates to a polymerization / complexation technology of two bio-based materials of the nobiletin and chitosan obtained by biological targeted extraction, relates to a specific application of the biologically-derived, natural and green biologically active extract in preservation of fruits and vegetables, and establishes a specific mode combining film-coating preservation and low-temperature preservation. Green peppers are soaked in a film-coating preservation agent prepared from the nobiletin and chitosan at a specific ratio at 16-18 DEG C for 60-90 s; the soaked green peppers are taken out to be put still for 60 s; and then the put still green peppers are continuously soaked again in the film-coating preservation agent at 8-10 DEG C for 60-120 s. The best ratio of the nobiletin to chitosan in the preservation is 1:4 and the nobiletin and chitosan have synergistic interaction at a low temperature environment to play a best preservation effect. The method is mild in cold shock low temperature condition, easy to realize, short in time and high in efficiency, effectively inhibits the deterioration of the quality of the green peppers and significantly prolongs the storage period and shelf life of the green peppers.

Description

Technical field: [0001] The invention relates to the preparation of biomolecular-grade food preservatives / films using bioactive extract nobiletin as a bio-based material, and relates to the complexation or synthesis of two bio-based materials nobiletin and chitosan that can be obtained by biological targeting extraction. Polymerization technology involves the application of natural and green biologically active extracts from biological sources in the field of fruit and vegetable preservation, and specifically involves the method of combining nobiletin with double cold shock treatment to preserve fresh green peppers. Background technique: [0002] Nobiletin (Nobiletin) is a biologically active extract that can be obtained through biological targeting access technology in the biological industry. It is a class of flavonoids, also called nobiletin, because it has more Strong nutritional health care and physiological activity, anti-tumor, anti-bacterial, anti-inflammatory, anti-...

AI Technical Summary

Problems solved by technology

[0005] In low-temperature preservation, green peppers are usually cooled or chilled quickly with cold air or cold water, which can maintain their good sensory state, but the low temperature conditions are harsh, and the temperature is low for a long time, so that the green peppers are subjected to strong cooling for a long time during the cooling process, and the operation is not easy. On the contrary, it is easy to cause cold damage, and the requirements for refrigeration equipment, production conditions and production costs are also high.

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