Packaging material for storage and preservation of fruits and vegetables and preparation method thereof

Abstract

The invention discloses a packaging material for storage and preservation of fruits and vegetables and a preparation method thereof. The packaging material is prepared from the following raw materialsin parts by weight: 30-40 parts of polyvinylidene chloride, 20-30 parts of polybutadiene, 15-20 parts of polycarbonate, 5-10 parts of silicone modified epoxy resin, 10-15 parts of boron nitride fiber, 5-10 parts of zinc oxide whisker, 20-25 parts of diatomite, 1-2 parts of silane coupling agent, 1-5 parts of plasticizer, and 4-6 parts of antibacterial preservative; the antibacterial preservativecomprises the following components in parts by weight: 5-10% of 1-methylcyclopropene inclusion complex, 2-4% of diazocyclopentadiene, 13-15% of aminooxyacetic acid, 5-7% of salicylic acid, 0.8-3% of lysozyme, 0.1-0.5% of nano-graphene, 0.1-0.5% of nano titanium dioxide, 10-15% of silkworm excrement, 6-10% of pine wood powder, 18-20% of chitosan and 15-40% of 5% acetic acid solution. The packagingmaterial disclosed in the invention has an antibacterial effect and is capable of delaying the ripening of fruits and vegetables; the packaging material is significant in preservation effect, safe andefficient, capable of obviously prolonging the storage time and the shelf life of fruits and vegetables, and reusable; and the preservation method is simple without being limited by factors such as space, temperature and the like.

Description

technical field [0001] The invention belongs to the field of packaging materials, and in particular relates to a packaging material for fruit and vegetable storage and preservation and a preparation method thereof. Background technique [0002] At present, fruit and vegetable preservation technology is a theoretical system that uses physical or chemical means to maintain the freshness and quality of fruits and vegetables, reduce water loss, inhibit the metabolic activities of fruits and vegetables, and prolong the storage time of fruits and vegetables. It is mainly divided into critical low temperature and high humidity preservation, intercellular water structure Modified atmosphere preservation, ozone-modified preservation, low-dose radiation pretreatment preservation, high-pressure preservation, genetic engineering preservation, cell turgor regulation and preservation, coating preservation, modified atmosphere preservation, etc. The above fresh-keeping techniques and metho...

AI Technical Summary

Problems solved by technology

In the prior art, fruit and vegetable packaging materials are endowed with fresh-keeping performance only from a single direction such as antibacterial or ripening inhibition, and its comprehensive fresh-keeping ability needs to be improved. The fruit and vegetable fresh-keeping packaging material and its preparation method use ethylene inhibitors to delay the ripening of fruits and vegetables, but do not have the effect of preventing fruit and vegetable corruption; for example, the patent application number CN201210465525.3 discloses a preparation method of an antibacterial and fresh-keeping packaging material for fruits and vegetables, which only has antibacterial effect

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