CN106665813A - Banana preservative containing oligosaccharin and carvacrol - Google Patents
Banana preservative containing oligosaccharin and carvacrol Download PDFInfo
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- CN106665813A CN106665813A CN201611230793.1A CN201611230793A CN106665813A CN 106665813 A CN106665813 A CN 106665813A CN 201611230793 A CN201611230793 A CN 201611230793A CN 106665813 A CN106665813 A CN 106665813A
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- banana
- carvacrol
- oligosaccharide
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 63
- RECUKUPTGUEGMW-UHFFFAOYSA-N carvacrol Chemical compound CC(C)C1=CC=C(C)C(O)=C1 RECUKUPTGUEGMW-UHFFFAOYSA-N 0.000 title claims abstract description 42
- HHTWOMMSBMNRKP-UHFFFAOYSA-N carvacrol Natural products CC(=C)C1=CC=C(C)C(O)=C1 HHTWOMMSBMNRKP-UHFFFAOYSA-N 0.000 title claims abstract description 41
- 235000007746 carvacrol Nutrition 0.000 title claims abstract description 41
- WYXXLXHHWYNKJF-UHFFFAOYSA-N isocarvacrol Natural products CC(C)C1=CC=C(O)C(C)=C1 WYXXLXHHWYNKJF-UHFFFAOYSA-N 0.000 title claims abstract description 41
- 241000234295 Musa Species 0.000 title claims abstract description 37
- 239000003755 preservative agent Substances 0.000 title abstract description 6
- 230000002335 preservative effect Effects 0.000 title abstract description 6
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims abstract description 29
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims abstract description 28
- 229930016911 cinnamic acid Natural products 0.000 claims abstract description 28
- 235000013985 cinnamic acid Nutrition 0.000 claims abstract description 28
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims abstract description 27
- 229920001542 oligosaccharide Polymers 0.000 claims description 33
- 239000003795 chemical substances by application Substances 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical group CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 239000012153 distilled water Substances 0.000 claims description 7
- 239000002904 solvent Substances 0.000 claims description 6
- 239000004480 active ingredient Substances 0.000 claims description 5
- 241000522254 Cassia Species 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 13
- 238000003860 storage Methods 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 6
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 5
- 231100000252 nontoxic Toxicity 0.000 abstract description 4
- 230000003000 nontoxic effect Effects 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 3
- 230000001143 conditioned effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 230000009044 synergistic interaction Effects 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 description 26
- 239000003814 drug Substances 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 238000003306 harvesting Methods 0.000 description 5
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 239000003899 bactericide agent Substances 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000221785 Erysiphales Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000009036 growth inhibition Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 230000001018 virulence Effects 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 235000015511 Liquidambar orientalis Nutrition 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 235000002770 Petroselinum crispum Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000005820 Prochloraz Substances 0.000 description 1
- 239000004870 Styrax Substances 0.000 description 1
- 244000028419 Styrax benzoin Species 0.000 description 1
- 235000000126 Styrax benzoin Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical group 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to a banana preservative containing oligosaccharin and carvacrol. The effective ingredients include oligosaccharin, cinnamic acid and carvacrol at the weight ratio of (3-8):(2-5):1. Under the synergistic interaction of the effective ingredients of the banana preservative, the happening of postharvest anthracnose of the banana can be effectively reduced, and meanwhile, the problems of high preserving cost of air conditioned storage and harmful substance residue caused by chemical preserving method of the banana preservation can be solved. According to the invention, the preparation process is simple, the production cost is low, the banana preservative is nontoxic and safe and the banana preservative meets the green environment-friendly requirement of fruit and vegetable fresh-keeping.
Description
Technical field
The present invention relates to fruit freshness preserving technical field, specifically related to a kind of banana fresh-keeping containing amino-oligosaccharide and carvacrol
Agent.
Background technology
Banana flavor is fragrant, rich in nutrition, still carrying out respiration and transpiration after banana harvesting, the storage for making fruit internal
Material is gradually decomposed, and fruit body weight mitigates, and pericarp membrane turgescence declines.When moisture loss to a certain extent when, just occur fruit
Rhicnosis contracting phenomenon, loses due gloss.Infecting for disease is subject to after Banana simultaneously, anthracnose causes that banana skin goes out
Existing black splotch, and then banana is rotted, shorten storage phase, lose edibility.
The conventional preservation method of current fruits and vegetables has controlled atmosphere method, refrigeration, quick freezing, coating method and chemical preservation etc..Just
Banana it is fresh-keeping for, due to controlled atmosphere method to technology and equipment condition requirement it is higher, using not bery extensive.Changed using Prochloraz etc.
Learn that medicament is fresh-keeping easily remains medicament, there are problems that safe and healthy.Banana has the characteristic intolerant to cryopreservation, when storage temperature
Just occur when degree is less than 12 DEG C and damage to plants caused by sudden drop in temperature phenomenon.Therefore, banana fresh-keeping can not use quick freezing.If individually using refrigeration, because
Reserve temperature can not be in 12 DEG C, and freshness date is not also long.
Amino-oligosaccharide, English name is:Oligosaccharins, also referred to as agriculture special chitosan oligosaccharide, be chitin,
The upgrading products of shitosan product, with the superiority that shitosan is incomparable, with it is nontoxic, dissolve in slightly acidic water solution
In, it is that a kind of edible natural is fresh-keeping with good film forming and biodegradability, gas selective penetrated property and antibiotic property
Material, is widely used in the research of preserving fruit and vegetable utilizing.
Cinnamic acid, also known as β-cinnamic acid-cinnamic acid, be from cassia or styrax isolate it is organic
Acid.It is mainly used in the aspects such as essence and flavoring agent, food additives, medicine, beauty.There is cinnamic acid fresh-keeping and sterilized effect to have
Many reports, if number of patent application is 201410176186.6《A kind of method of grape fresh-keeping》Confirm cinnamic acid in Portugal
There is good fresh-keeping effect on grape.
Carvacrol, English name is：Carvacrol, is mainly used in preparing spices, bactericide and disinfectant, also serves as food
Use essence.Carvacrol has had relevant report as bactericide, antistaling agent, and such as peace is learned forever, what Dong Fang et al. was delivered《5% Sheep's-parsley
Prevention effect of the phenol to pepper powdery mildew》Confirm that botanical pesticide carvacrol, for preventing and treating pepper powdery mildew, can reduce chemistry
The usage amount of agricultural chemicals, solves Pesticide Residue, improves the quality and yield of capsicum.Number of patent application is 201410477987.6
's《A kind of cinnamic acid and carvacrol natural built-up preservative》Patent, it was confirmed that carvacrol has sterilization, antibacterial, fresh-keeping work(
Energy.
In view of banana easy disease in fresh-keeping, storage and transport process infects, it is necessary to propose that one kind can suppress banana anthracnose
And the safe fresh products of energy Shelf-life.At present, protected as active ingredient fruits and vegetables with amino-oligosaccharide, cinnamic acid, carvacrol
The fresh dose of report that yet there are no correlation.
The content of the invention
It is an object of the invention to provide a kind of Banana fresh-keeping agent containing amino-oligosaccharide and carvacrol, deposited with solving prior art
Banana fresh-keeping in cause harmful substance to remain using the fresh-keeping high cost of air conditioned storage, chemical fresh-keeping method the problems such as.
The present invention is adopted the technical scheme that：A kind of Banana fresh-keeping agent containing amino-oligosaccharide and carvacrol, active ingredient
It is made up of amino-oligosaccharide, cinnamic acid and carvacrol, the weight ratio of amino-oligosaccharide, cinnamic acid and carvacrol is 3-8:2-5:1,
Preferably, the weight ratio of amino-oligosaccharide, cinnamic acid and carvacrol is 5:2:1.
Described Banana fresh-keeping agent, the percentage by weight of amino-oligosaccharide is 0.5-5.0%, the percentage by weight of cinnamic acid
It is 0.4-3.0%, the percentage by weight of carvacrol is 0.2-1.0%, and solvent complements to 100%.
Described solvent is the mixture of edible alcohol or edible alcohol and distilled water.
The preparation method of described Banana fresh-keeping agent：Using conventional mixing method, i.e., accurately weighed according to formula rate
Amino-oligosaccharide, cinnamic acid, carvacrol and solvent, it is well mixed and be sufficiently stirred for making mixture be completely dissolved obtain final product it is a kind of containing ammonia
The Banana fresh-keeping agent of base oligosaccharide and carvacrol.
The application method of described Banana fresh-keeping agent is：50-300 times of the Banana fresh-keeping agent dilute with water that will be prepared, will
The green banana of fresh harvesting is impregnated or is sprayed and is smeared treatment with the fresh-keeping liquid after dilution respectively, is dried naturally, you can low temperature or
Room storage transport is preserved.
The beneficial effects of the invention are as follows：(1) natural, safe and nontoxic, the mutual compatibility between active ingredient of materials, cooperates with antibacterial
Effect can effectively reduce the anthracnose incidence of disease after adopting, effectively the freshness date of extension harvesting banana.
(2) preparation process is simple of the present invention, low production cost, non-toxic and safe, do not interfere with flavour of food products, meet fruits and vegetables guarantor
Fresh environment protection requirement.
Specific embodiment
Technical scheme and beneficial effect are described further with reference to embodiments, of the present invention hundred
Ratio is divided to be weight percentage.
First, embodiment is prepared
A kind of Banana fresh-keeping agent containing amino-oligosaccharide and carvacrol, its formula is：
Embodiment 1：Weigh amino-oligosaccharide 2.5% according to quantity, cinnamic acid 1.0%, carvacrol 0.5%, edible alcohol 20%,
Distilled water complements to 100%.
Embodiment 2：Weigh amino-oligosaccharide 0.6% according to quantity, cinnamic acid 0.4%, carvacrol 0.2%, edible alcohol 10%,
Distilled water complements to 100%.
Embodiment 3：Weigh amino-oligosaccharide 5.0% according to quantity, cinnamic acid 3.0%, carvacrol 1.0%, edible alcohol 30%,
Distilled water complements to 100kg.
Embodiment 4：Weigh amino-oligosaccharide 1.2% according to quantity, cinnamic acid 2.0%, carvacrol 0.4%, edible alcohol 15%,
Distilled water complements to 100%.
Embodiment 5：Weigh amino-oligosaccharide 4.0% according to quantity, cinnamic acid 2.5%, carvacrol 0.5%, edible alcohol 40%,
Distilled water complements to 100%.
The preparation method of the Banana fresh-keeping agent of embodiment 1-5 is：Amino-oligosaccharide, Chinese cassia tree are accurately weighed by formula rate
Acid, carvacrol, each component is separately added into solvent, is sufficiently stirred for, and is completely dissolved mixture, is obtained final product a kind of containing amino-oligosacchride
The Banana fresh-keeping agent of element and carvacrol.
2nd, Application Example
Embodiment 1：Amino-oligosaccharide, cinnamic acid, carvacrol and its mixture are used for the indoor virulence test of banana anthracnose
After effective inhibition concentration scope of each active ingredient is determined through prerun, by amino-oligosaccharide, cinnamic acid, carvacrol and
Its mixture presses active constituent content and sets 5 dose gradients, if a clear water is compareed.Reference《Farm-chemical indoor determination is tested
Criterion bactericide》, each medicament is determined using mycelial growth rate method the Toxicity Determination of banana anthracnose is tested.After 72h
Colony diameter is measured with crossing method, the mycelia net growth of each treatment is calculated, mycelial growth inhibition rate is obtained.
Statistical analysis is carried out with DPS data processing softwares, mycelial growth inhibition rate is converted into probit value (y), liquid is dense
Degree (μ g/mL) is converted into logarithm value (x), tries to achieve virulence regression equation (y=a+bx) with least square method, and thus calculate every
Plant the EC of medicament50Value, the synergy that pharmacy mix is then evaluated by the co-toxicity coefficient method (CTC) of the nineteen sixties such as Sun Yunpei proposition is made
With as co-toxicity coefficient (CTC) >=120, composition shows as synergistic effect；When CTC≤80, composition shows as antagonism work
With；As 80 ＜ CTC ＜ 120, composition shows as summation action.
Result of the test is shown in Table 1.
The Toxicity Determination table of the amino-oligosaccharide of table 1, cinnamic acid, carvacrol and its mixture to banana anthracnose
As shown in Table 1, the weight ratio of amino-oligosaccharide, cinnamic acid and carvacrol is 3-8:2-5:When 1, its co-toxicity coefficient
(CTC) 120 are all higher than, synergistic function is shown to banana anthracnose, accumulating freshness date uses energy after banana harvesting
The generation of anthracnose is reduced, is conducive to extending the freshness date of banana.
Embodiment 2：Amino-oligosaccharide, cinnamic acid and carvacrol and its mixture are used for the experiment of banana fresh-keeping
(1) experimental design：Size is homogeneous for harvesting, no disease and pests harm, surface have no mechanical damage, the basically identical green of maturity
Banana film after the fresh-keeping dilution agent of each treatment, is dripped as standard, in certain storage bar after natural air drying with banana surface
Preserved under part, fresh-keeping effect is judged by the weight loss and maturity situation of change that determine banana before and after storage, banana is put down
Equal mature condition is main to be judged according to the appearance luster situation of Banana peel.
The color and luster situation of Banana peel is with corresponding standards of grading：Green=0 point；It is partially yellow in green=1 point；It is partially green in Huang
=2 points；Yellow=3 point；A small amount of brown spot=4 point of yellow band；Yellow and with more brown spot=5 point；Yellow and band is big
Amount brown spot=6 point；Pericarp is all or big portion is in brown=7 point.
When determining the average maturity situation of banana, extract some Banana swatches and scored one by one by above-mentioned standard, then calculate
Average value.The fractional value of measure is bigger, shows that the ripe change of banana is also bigger.
(2) medicament and concentration of each treatment are as follows：
Treatment group 1#：Prepare the preparation of the gained of embodiment 1, the i.e. cinnamic acid 0.5% of 2.5% amino-oligosaccharide 1.0%
The Banana fresh-keeping agent of carvacrol, dilutes 150 times；
Treatment group 2#：Banana fresh-keeping agent containing the carvacrol of 4.0% amino-oligosaccharide, 3.0% cinnamic acid 1.0%, dilution
300 times；
Treatment group 3#：Containing 5.0% amino-oligosaccharide Banana fresh-keeping agent, 100 times are diluted；
Treatment group 4#：Banana fresh-keeping agent containing 6.0% cinnamic acid, dilutes 100 times；
Treatment group 5#：Banana fresh-keeping agent containing 2.0% carvacrol, dilutes 50 times；
Treatment group 6#：Blank (CK)
(3) result of the test is shown in Table 2.
The amino-oligosaccharide of table 2, cinnamic acid, carvacrol and its mixture are used for the result of the test statistical form of banana fresh-keeping
Table 2 as can be seen that Banana fresh-keeping agent of the invention, the fluid loss during effectively reducing banana fresh-keeping, while
The after-ripening of banana can be delayed, be conducive to banana fresh-keeping and effective extension banana shelf life during accumulating, with pushing away well
Wide value.
Claims (4)
1. a kind of Banana fresh-keeping agent containing amino-oligosaccharide and carvacrol, it is characterized in that:Active ingredient is by amino-oligosaccharide, Chinese cassia tree
Acid and carvacrol composition, the weight ratio of amino-oligosaccharide, cinnamic acid and carvacrol is 3-8:2-5:1.
2. Banana fresh-keeping agent according to claim 1, it is characterized in that：The weight of amino-oligosaccharide, cinnamic acid and carvacrol
Than being 5:2:1.
3. Banana fresh-keeping agent according to claim 1, it is characterized in that：The percentage by weight of amino-oligosaccharide is 0.5-
5.0%, the percentage by weight of cinnamic acid is 0.4-3.0%, and the percentage by weight of carvacrol is 0.2-1.0%, and solvent is complemented to
100%.
4. Banana fresh-keeping agent according to claim 3, it is characterized in that：Solvent is edible alcohol or edible alcohol and distilled water
Mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611230793.1A CN106665813A (en) | 2016-12-28 | 2016-12-28 | Banana preservative containing oligosaccharin and carvacrol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611230793.1A CN106665813A (en) | 2016-12-28 | 2016-12-28 | Banana preservative containing oligosaccharin and carvacrol |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106665813A true CN106665813A (en) | 2017-05-17 |
Family
ID=58872934
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611230793.1A Withdrawn CN106665813A (en) | 2016-12-28 | 2016-12-28 | Banana preservative containing oligosaccharin and carvacrol |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106665813A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108849901A (en) * | 2018-08-16 | 2018-11-23 | 兰州世创生物科技有限公司 | It is a kind of for preventing and treating the biological pesticide preparation and its preparation and application of the late blight of potato |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223316A (en) * | 2014-09-17 | 2014-12-24 | 吉林大学 | Natural compound preservative containing cinnamaldehyde and carvacrol |
| CN106172729A (en) * | 2016-09-13 | 2016-12-07 | 广西南宁乐蕊生物科技有限责任公司 | A kind of containing sucrose ester with the Banana fresh-keeping agent of amino-oligosaccharide |
-
2016
- 2016-12-28 CN CN201611230793.1A patent/CN106665813A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223316A (en) * | 2014-09-17 | 2014-12-24 | 吉林大学 | Natural compound preservative containing cinnamaldehyde and carvacrol |
| CN106172729A (en) * | 2016-09-13 | 2016-12-07 | 广西南宁乐蕊生物科技有限责任公司 | A kind of containing sucrose ester with the Banana fresh-keeping agent of amino-oligosaccharide |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108849901A (en) * | 2018-08-16 | 2018-11-23 | 兰州世创生物科技有限公司 | It is a kind of for preventing and treating the biological pesticide preparation and its preparation and application of the late blight of potato |
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Application publication date: 20170517 |