Fruit and vegetable sterilization preservative containing protocatechuic acid ester

A catechin and antistaling agent technology, applied in the field of fruit and vegetable bactericidal antistaling agents, to achieve the effect of no environmental pollution and high food safety

Pending Publication Date: 2021-09-21
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application of protocatechuate in fruit and vegetable antiseptic detriment has not been reported in the prior art

Method used

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  • Fruit and vegetable sterilization preservative containing protocatechuic acid ester
  • Fruit and vegetable sterilization preservative containing protocatechuic acid ester
  • Fruit and vegetable sterilization preservative containing protocatechuic acid ester

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] In this example, the growth rate method was used to detect the inhibitory effect of the fruit and vegetable antistaling agent on Botrytis cinerea.

[0075] The fruit and vegetable bactericidal and antistaling agent comprises protocatechin, cosolvent, surfactant and water.

[0076] The co-solvent is one of methanol or ethanol.

[0077] The surfactant is polyoxyethylene (20) sorbitan monolaurate.

[0078] The preparation method of the bactericidal and fresh-keeping agent for fruits and vegetables comprises the following steps: dissolving the protocatechuic acid ester in a cosolvent, adding a surfactant, mixing well, and then slowly adding into water under stirring.

[0079] According to different composition ratios (by weight and number of parts), the fruit and vegetable antistaling agents were divided into eight groups to detect the inhibitory effect on Botrytis cinerea respectively, and another group of control groups was set up. The composition and composition ratio ...

Embodiment 2

[0093] In this example, the growth rate method was used to detect the inhibitory effect of the fruit and vegetable antistaling agent on Alternaria.

[0094] The fruit and vegetable bactericidal and antistaling agent comprises protocatechin, cosolvent, surfactant and water.

[0095] The co-solvent is one of methanol or ethanol.

[0096] The surfactant is polyoxyethylene (20) sorbitan monolaurate.

[0097] The preparation method of the bactericidal and fresh-keeping agent for fruits and vegetables comprises the following steps: dissolving the protocatechuic acid ester in a cosolvent, adding a surfactant, mixing well, and then slowly adding into water under stirring.

[0098] According to different composition ratios (by weight and number of parts), the fruit and vegetable antistaling agents were divided into eight groups to detect the inhibitory effect on Alternaria respectively, and another group of control groups was set up. The composition and composition ratio (by mass and...

Embodiment 3

[0112] This example monitors the inhibitory effect of fruit and vegetable fungicides on postharvest gray mold of strawberry fruit.

[0113] The fruit and vegetable bactericidal and antistaling agent comprises protocatechin, cosolvent, surfactant and water.

[0114] The co-solvent is ethanol.

[0115] The surfactant is polyoxyethylene (20) sorbitan monopalmitate.

[0116]The preparation method of the fruit and vegetable bactericide comprises the following steps: dissolving the protocatechin in a cosolvent, adding a surfactant, mixing well, and then slowly adding into water under stirring.

[0117] According to the difference in composition (according to the ratio of parts by mass), the fruit and vegetable fungicides were divided into four groups to monitor the inhibitory effect on Botrytis cinerea respectively, and another group of control groups was set up. Each group of fruit and vegetable bactericidal antistaling agent ingredients and composition ratio (by mass fraction ra...

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PUM

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Abstract

The invention relates to a fruit and vegetable sterilization preservative containing protocatechuic acid ester. The fruit and vegetable sterilization preservative is prepared from protocatechuic acid ester, a cosolvent, a surfactant and water, the protocatechuic acid ester is methyl protocatechuate or ethyl protocatechuate. The fruit and vegetable sterilization preservative can effectively inhibit infection of pathogenic bacteria, inhibit postharvest diseases of fruits and vegetables, and reduce rotting loss; the main component of the fruit and vegetable sterilization preservative is protocatechuic acid ester, so that the fruit and vegetable sterilization preservative is harmless to human health, does not cause environmental pollution, has very high food safety, and can be used as a substitute of traditional synthetic bactericides and chemical preservatives.

Description

technical field [0001] The invention relates to a fruit and vegetable bactericidal antistaling agent containing protocatechin, which belongs to the field of storage and preservation of agricultural products of fruits and vegetables. Background technique [0002] my country is a big producer of fruits and vegetables, with an annual output of up to 1 billion tons. However, due to the lack of storage and preservation facilities for fruits and vegetables in my country and the backward post-harvest treatment technology, it is difficult to store and preserve various fruits and vegetables in a timely and large amount. The production of fruit and vegetable products has the characteristics of seasonality and locality. In addition, the water content of fruit and vegetable products is relatively high, and they are mostly matured in summer and autumn high temperature seasons. According to statistics, the loss rate of fruit and vegetable products in developed countries is less than 5%, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/10A23V2250/2132
Inventor 袁树枝曹建康王清左进华郑淑芳李晓菲申靖
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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