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Hami-melon green coating fresh-preservation agent

A technology of coating preservatives and cantaloupe, applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve problems such as non-conformity, achieve the effects of inhibiting breathing intensity, reducing water loss, and extending the freshness period

Inactive Publication Date: 2006-10-25
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is: what the antistaling agent produced by this method uses chemical preservatives, does not meet the requirement of developing green food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] According to the following proportions (percentage by weight, the same below), the A and B medicaments are respectively dosed, and the A medicament is obtained by adding a bacteriostatic agent and a surfactant into the polysaccharide aqueous solution and emulsifying through high-speed shearing; the B medicament The medicine is obtained by adding antibacterial agent to ethanol / water solution of water blocking agent and emulsifying by high speed shearing.

[0017] Components in A drug chitosan 1%

[0018] Acetic acid 1%

[0019] SPAN-80 1%

[0020] Myco 0.1%

[0021] water balance

[0022] Components in B agent Shellac 3%

[0023] Absolute Ethanol 5%

[0024] water balance

[0025] The antistaling agent is used for the preservation of Xinjiang Hami melon. First, the Hami melon is dipped in A agent for 10 seconds. Remove and drain. Then immerse the cantaloupe in the agen...

Embodiment 2

[0027] Carry out batching as embodiment 1 method, the respective proportioning of A and B medicament is as follows:

[0028] Components in A drug chitosan 1.5%

[0029] Acetic acid 1%

[0030] SPAN-80 1%

[0031] Anise oil 0.3%

[0032] water balance

[0033] Components in B agent Shellac 10%

[0034] Absolute Ethanol 85%

[0035] water balance

[0036] The antistaling agent is used for the preservation of Xinjiang Hami melon. First, the Hami melon is dipped in A agent for 10 seconds. Remove and drain. Then immerse the cantaloupe in the agent B for 10 seconds, take it out and drain it, dry it naturally and store it in a box at a room temperature of about 30°C and a humidity of about 70%. After 20 days, the product rate was 80%, and the water loss rate was 5.67%. The data of contrast is the same with embodiment 1.

Embodiment 3

[0038] Carry out batching as embodiment 1 method, A and B medicament proportioning are as follows:

[0039] Components in A drug chitosan 2%

[0040] Acetic acid 1%

[0041] SPAN-80 0.5%

[0042] Myco 0.02%

[0043] water balance

[0044] Components in B agent Oxidized polyethylene wax emulsion 18%

[0045] Oleic Acid 2%

[0046] 30% Ammonia 3%

[0047] water balance

[0048] The antistaling agent is used for the preservation of Xinjiang Hami melon. First, the Hami melon is dipped in A agent for 10 seconds. Remove and drain. Then immerse the cantaloupe in the agent B for 10 seconds, take it out and drain it, dry it naturally and store it in a box at a room temperature of about 30°C and a humidity of about 70%. Good fruit rate is 80% after 20 days, and water loss is 4.36%, and the data of contrast is the same with embodiment 1.

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PUM

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Abstract

The present invention relates to 'Hami' melon green coating film fresh-keeping agent. It includes component A and component B, in which said component A contains (by wt%) 1-2% of natural macromolecular polysaccharide, 0.02-0.3% of bacteriostat, 0.5-1% of surfactant and 96-98% of solvent; the described component B contains (by wt%) 3-20% of water-resisting agent and 80-97% of solvent. Said invention also provides its application method.

Description

technical field [0001] The invention relates to a fresh-keeping agent in the technical field of fresh-keeping, in particular to a green-coated fresh-keeping agent for Hami melon. technical background [0002] At present, there are many fresh-keeping methods adopted by various countries, which can be roughly divided into five categories: chemical fresh-keeping methods, low-temperature refrigeration methods, controlled atmosphere storage methods, film bag packaging methods, and radiation storage methods developed in recent years. However, these methods have their own limitations. For example, chemical preservation and radiation preservation methods are difficult to have a long-term future in terms of consumer psychology; although the effect of large-scale controlled atmosphere storage is good, it has a large one-time investment and high cost, and is not easy to promote. In recent years, natural polymer film preservation technology has been a relatively active research field. F...

Claims

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Application Information

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IPC IPC(8): A23B7/16
Inventor 丛峰松郑有丽
Owner SHANGHAI JIAO TONG UNIV
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