Vegetable and fruit preservative and preparation method and application thereof

Abstract

The invention belongs to the technical field of fruit and vegetable preservatives, and particularly relates to a vegetable and fruit preservative and a preparation method and application thereof. Vegetables and fruits are short in fresh-keeping period and likely to rot, and the fruit and vegetable preservatives have important significance in maintaining the quality of the vegetables and the fruitsand reducing the number of rotten fruits and vegetables. The fruit and vegetable preservatives commonly used at present are chemical components and have certain safety hidden hazards after long-timeuse. Research shows that some traditional Chinese medicine extracts can serve as the fruit and vegetable preservatives and are safer compared with chemical preservatives. The invention provides a fruit and vegetable preservative with a moxa extract as the main component and in cooperation with kudzu vine root, bletilla and other effective components. The fruit and vegetable rotting rate can be remarkably reduced, and the fruit and vegetable preservative has important significance in practical production and also provides precious reference experience for application of traditional Chinese medicines to the fruit and vegetable preservatives.

Description

technical field [0001] The present disclosure relates to the technical field of vegetable and fruit fresh-keeping agents, and in particular to a vegetable and fruit fresh-keeping agent extracted from traditional Chinese medicines, its preparation method and application. Background technique [0002] The information disclosed in this Background section is only intended to increase the understanding of the general background of the disclosure, and is not necessarily to be taken as an acknowledgment or any form of suggestion that the information constitutes prior art that is already known to those skilled in the art. [0003] Since my country spans multiple climatic zones, the production of fruit and vegetable varieties varies greatly. In order to satisfy consumers' demands for dietary diversity, many fruits and vegetables need to be transported over long distances. However, the fresh-keeping period of many vegetables or fruits is very short, and they are prone to deterioratio...

AI Technical Summary

Problems solved by technology

However, the inventor believes that the main components of its antiseptic, bacteriostatic and bactericidal properties include bamboo leaf extract and garlic extract, and chemical preservatives such as potassium sorbate. These chemically synthesized preservatives are not easy to clean, and long-term consumption is not good for human health.

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