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Fruit and evgetable fresh-keeping agent and its production method

A technology of fruit and vegetable preservatives and absorbents, applied in the field of adsorption and degradation high-efficiency vegetable preservatives, can solve problems such as human health and ecological environment hazards, and achieve the effect of slowing down post-harvest ripening

Inactive Publication Date: 2004-02-25
NANJING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Generally speaking, the cost of chemical preservation is relatively low, but the residues of fresh-keeping agents are more harmful to human health and the ecological environment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Soak 3 parts of activated carbon in potassium permanganate solution (concentration: 10%, concentration by mass, the same below), take it out after 0.5 hours, and dry it in the air. Mix with 3 parts of iron powder, 6 parts of a mixture of sodium chloride and crystalline sodium carbonate (1:1m / m), 1 part of sodium benzoate, 0.5 parts of slaked lime, 4 parts of zeolite, etc., granulate, and pack into paper bags. Use 5 grams of this preservative per 500 grams of tomato, and the tomato can be kept fresh for 60 days at room temperature. After 60 days, the changes and loss rates of tomato weight loss rate, Vc, total acid, reducing sugar, and total sugar content are shown in attached tables 1 and 2.

Embodiment 2

[0044]Soak 5 parts of activated carbon in potassium permanganate solution (concentration 8%), take it out after 6 hours, and dry it in the air. Mix with 5 parts of iron powder, calcium chloride and 10 parts of a mixture of crystalline sodium carbonate (1:1m / m), 1 part of sodium benzoate, 5 parts of slaked lime, 5 parts of bentonite, etc., granulate, and pack into cloth bags. Use 5 grams of this preservative per 500 grams of tomato, and the tomato can be kept fresh for 60 days at room temperature. After 60 days, the changes and loss rates of tomato weight loss rate, Vc, total acid, reducing sugar, and total sugar content are shown in attached tables 1 and 2.

Embodiment 3

[0046] Soak 0.5 parts of activated carbon in potassium permanganate solution (concentration: 0.5%), take it out after 24 hours, and dry it in the air. Mix with 0.5 part of iron powder, 1 part of calcium chloride and 1 part of crystalline sodium carbonate (1:1m / m), 1 part of sodium benzoate, 1 part of coke molecular sieve, 0.5 part of zeolite, etc., granulate, and pack into cloth bags. Use 5 grams of this preservative per 500 grams of tomato, and the tomato can be kept fresh for 60 days at room temperature. After 60 days, the changes and loss rates of tomato weight loss rate, Vc, total acid, reducing sugar, and total sugar content are shown in attached tables 1 and 2.

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PUM

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Abstract

The fruit and vegetable fresh-keeping agent is placed in the paper bag or cloth bag. Its composition includes (1) active adsorbent, 0.5-5 portions, it is active carbon in which the potassium permanganate is adsorbed, active clay, attapulgite or diatoms; (2) oxygen absorbent, 0.5-5 portions, it is iron powder, (3) ethylene absorbent, 0.5-5 portions, it is zeolite or bentonite; (4). CO2 adsorbent, 0.5-5 portions, it is lime hydrate or coke molecular sieve; (5) antimicrobial agent, 1 portion, it is sodium benzoate; and (6) auxiliary agent, 1-10 portions, it is mixture formed from equi-mass sodium chloride and crystal sodium carbonate or mixture formed from equi-mass calcium chloride and crystal sodium carbonate. The adoption of said fresh-keeping agent can obtain obvious fresh-keeping effect.

Description

1. Technical field [0001] The invention relates to a pollution-free, pollution-free and biologically safe adsorption-degradable high-effect vegetable preservative. 2. Background technology [0002] Due to the influence of physical, physiological and pathological factors, the yield and quality of fruits and vegetables are seriously lost after harvesting. According to investigations, the postharvest loss rate of my country's fruits and vegetables is as high as 20% to 30% (referring to: China Agricultural Science Bulletin, 2001 (3): 62-63, application research of fruit and vegetable preservatives). Fruit and vegetable preservation technology is to use physical, chemical and biological methods to inhibit postharvest respiration of fruits and vegetables, reduce water loss, and inhibit microbial invasion, thereby greatly delaying the aging of fruits, inhibiting spoilage and rot, and extending the storage period. Among many fresh-keeping technologies, the chemical fresh-keeping me...

Claims

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Application Information

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IPC IPC(8): A23B7/157A23B7/159
Inventor 谭仁祥纪莉莲王蒙王剑文
Owner NANJING UNIV
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