Preservative for postharvest storage of avocados as well as preparation method and use method of preservative

Abstract

The invention discloses a preservative for postharvest storage of avocados as well as a preparation method and a use method of the preservative. An avocado kernel extract, a perilla leaf extract and a licorice root extract are added into the preservative for postharvest storage of the avocados, so that the respiration of avocado fruits can be effectively reduced, the maturation progress of the avocado fruits is slowed down, and the preservation time of the avocado fruits is prolonged; the avocado kernel extract, the perilla leaf extract, the licorice root extract, a cosolvent, auxiliary materials and other components are added into the preservative for postharvest storage of the avocados, so that protective films can be formed on the surfaces of avocado fruits, the respiration of the avocado fruits is reduced, and the preservation time of the avocado fruits can be obviously prolonged; and the avocado kernel extract, the perilla leaf extract and the licorice root extract are added into the preservative for postharvest storage of the avocados, the antibacterial effect is obvious, the growth of bacteria on the surfaces of avocado fruits can be obviously inhibited, the avocado fruits are prevented from mildewing, and the storage period of the avocado fruits is prolonged to the maximum extent.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a post-harvest storage fresh-keeping agent for avocado and its preparation and use method. Background technique [0002] Avocado, alias avocado, camphor pear, avocado; deciduous tree, 10-15 meters high, 1-1.5 meters diameter at breast height; crown spread, many and dense branches, thick stems, knotty, often curved ; Bark thick, irregular cracking, with latex. Leaves oblong, with round or blunt apex, round or blunt base, rust-colored pilose on top when young, glabrous on both back sides, midrib grooved on top, rounded and very convex below, more than 30 pairs of lateral veins, Parallel to each other, slightly convex on both sides, fine veins; round petiole. Pedicels covered with rust-colored pilose; calyx lobes lanceolate, outside covered with hairs; flowers sweet, corolla lobes ovate, entire. Berries spherical, 3-4 cm in diameter, edible, taste l...

AI Technical Summary

Problems solved by technology

[0004] At present, the fresh-keeping technologies of avocado mainly include low-temperature storage, controlled atmosphere storage, low-pressure storage, wax coating treatment, etc. Storage methods such as low-temperature storage, controlled atmosphere storage, and low-pressure storage require complex equipment, high energy consumption, and high storage costs. Waxing treatment will change the smoothness and color of the surface of the avocado. Many consumers mistakenly believe that the waxed fruit will cause more damage to the human body after eating. Therefore, the waxed avocado is not very popular in the market. Therefore urgently need to develop a kind of avocado preservative that does not need to be stored under extreme conditions such as low temperature and low pressure, does not need to be waxed, and is simple and easy to operate