Bacteriostatic preservative for blackberry fruits and blackberry fruit preservation method

Abstract

The invention discloses a bacteriostatic preservative for blackberry fruits. The bacteriostatic preservative is a mixed solution of ferulic acid and natamycin. The solvent is sterile water. The concentration of ferulic acid in the mixed solution is 0.256 mg / mL and the concentration of natamycin is 0.03125 [mu]g / mL. By adopting the ferulic acid and natamycin from plants and microorganisms, the preservative has a good inhibiting effect to blackberry mushrooms. The ferulic acid and natamycin are combined to play a synergic bacteriostatic role, so that the efficient bacteriostatic effect with a low dosage can be achieved, and the cost is greatly saved while the safety is ensured.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to an antibacterial and fresh-keeping technology for blackberry fruit. Background technique [0002] Blackberry (Blackberry) is a plant of the genus Rubus (Rubus L.) in the family Rosaceae. It originates in eastern North America and central Europe, and has a cultivation history of more than 100 years. Blackberry has the characteristics of strong ecological adaptability, easy cultivation, fast forest formation, and early output. It was introduced to China by the Institute of Botany, Chinese Academy of Sciences, Jiangsu Province in 1986, and has been popularized and planted since 1994. Blackberry fruit is rich in nutrition and has medicinal functions. In addition to sugar, a variety of organic acids, dietary fiber, vitamins and minerals, it also contains a large amount of polyphenols, anthocyanins and ellagitannins, which have anti-oxidation and anti-oxidant prop...

AI Technical Summary

Problems solved by technology

In terms of blackberry preservation, foreign countries have carried out research on fruit post-harvest treatment and packaging methods, using modified atmosphere, vacuum packaging, low temperature and different packaging materials to extend the shelf life of blackberry retail, but using biological preservation technology to extend the shelf life of blackberries fewer reports

There are many kinds of pathogenic bacteria that cause the rot of harvested fruits and vegetables, and the microorganisms that are susceptible to infection of different fruits and vegetables are also different. The reproduction of rot-causing bacteria may not only cause blackberries to rot, but also may secrete a large number of harmful secondary metabolites, which poses a threat to food safety. There is a serious threat to the natural antiseptic measures taken for the microorganisms that cause blackberry spoilage. However, screening the compound combination of natural antistaling agents with synergistic antibacterial effects can not only reduce the use of single antibacterial agents, but also reduce costs. Moreover, it can enhance the inhibitory effect of a single antibacterial agent, achieve the purpose of low-dose and high-efficiency antibacterial, and has practical significance for improving the storage and preservation period of blackberries and their industrial development.

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