Fruit crinkle-resistant agent, as well as preparation method and application thereof

Abstract

The invention discloses a fruit crinkle-resistant agent, as well as a preparation method and application thereof. The fruit crinkle-resistant agent is prepared from the following raw materials: okra purified polysaccharides, calcium salt and fibroin. Combination of okra purified polysaccharides, fibroin and calcium salt is utilized in the scheme, the fibroin has relatively good air and moisture permeating performance and excellent mechanical performance, the okra purified polysaccharides have relatively good moisture retention and film-forming property, and Ca<2+> is an important component ofplant tissues and an important component element of plant cell walls and can be connected to a pectin unit to facilitate maintenance of fruit firmness. Therefore, the fruit crinkle-resistant agent prepared by utilizing the combination of the okra purified polysaccharides, fibroin and calcium salt can achieve a relatively good crinkle-resistant effect in a normal-temperature storing process after passion fruits and other fruits are picked up.

Description

technical field [0001] The invention relates to the field of fruit anti-wrinkle technology, in particular to a fruit anti-wrinkle agent and its preparation method and application. Background technique [0002] The respiration of different types and varieties of fruits is very different. The respiration intensity of some fruits gradually decreases at the beginning of storage, and then increases rapidly, and then decreases rapidly after a short period of time. This phenomenon is called respiratory jump phenomenon. According to whether there is a climacteric phenomenon, the fruits can be divided into climacteric fruits and non-climactic fruits. During the storage process of respiration-climbing fruits, the respiration rate gradually increases until the respiration peak occurs. Once the respiration peak passes, the quality will decline rapidly, and there will be shrinkage, softening, browning, lignification, rot and other quality deterioration phenomena. . The commodity value ...

AI Technical Summary

Problems solved by technology

However, after the passion fruit is picked, its color gradually deepens, and it is very prone to shrinkage, depression, rotten spots, rot, and fermentation odors and other spoilage phenomena, which seriously affect its appearance, fruit quality, flavor, nutrition and medicinal value. , and then reduce the commodity value, the shelf life is very short, which has become the bottleneck of the passion fruit market potential (Shiomi S., Kubo Y., Wamocho L.S., Koaze H., Inaba A. Postharvestripening and ethylene biosynthesis in purple passion fruit. Postharvest Biology and Technology, 1996, 8(3):199-207)

[0005] Okra purified polysaccharide is a natural polysaccharide extracted from okra. The sugar is a polyrhamnogalacturonic acid with a molecular weight greater than 2990K Da. Environmentally friendly, safe, non-toxic, and low-cost natural food preservative. It has good moisture retention, film-forming properties, non-toxic, tasteless, and biodegradable. At present, there are no relevant reports on the application of okra purified polysaccharides in anti-shrinkage of fruits

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