CN109548864A - A kind of preparation method of slow-release sterilizing anti-staling agent for fruit and vegetable - Google Patents
A kind of preparation method of slow-release sterilizing anti-staling agent for fruit and vegetable Download PDFInfo
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 67
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 27
- 239000000341 volatile oil Substances 0.000 claims abstract description 22
- 239000003755 preservative agent Substances 0.000 claims abstract description 21
- 240000007673 Origanum vulgare Species 0.000 claims abstract description 18
- 230000002335 preservative effect Effects 0.000 claims abstract description 17
- 239000003094 microcapsule Substances 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 239000012153 distilled water Substances 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000004321 preservation Methods 0.000 claims abstract description 4
- 235000013628 Lantana involucrata Nutrition 0.000 claims abstract 12
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims abstract 12
- 239000003206 sterilizing agent Substances 0.000 claims abstract 4
- 235000020007 pale lager Nutrition 0.000 claims abstract 3
- 239000002244 precipitate Substances 0.000 claims abstract 3
- 235000013399 edible fruits Nutrition 0.000 claims description 22
- 241000123650 Botrytis cinerea Species 0.000 claims description 12
- 230000000844 anti-bacterial effect Effects 0.000 claims description 12
- 239000011162 core material Substances 0.000 claims description 6
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 4
- 239000003242 anti bacterial agent Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 6
- 238000004108 freeze drying Methods 0.000 claims 2
- 238000009777 vacuum freeze-drying Methods 0.000 claims 2
- 241000192700 Cyanobacteria Species 0.000 claims 1
- 238000005119 centrifugation Methods 0.000 claims 1
- 210000000170 cell membrane Anatomy 0.000 abstract description 2
- 230000035699 permeability Effects 0.000 abstract description 2
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- 230000001580 bacterial effect Effects 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 238000009792 diffusion process Methods 0.000 abstract 1
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- 239000003795 chemical substances by application Substances 0.000 description 36
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 15
- 241000196324 Embryophyta Species 0.000 description 9
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- 241000228150 Penicillium chrysogenum Species 0.000 description 9
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 7
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
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- 238000001035 drying Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000016623 Fragaria vesca Nutrition 0.000 description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 5
- 235000004383 Origanum vulgare subsp. vulgare Nutrition 0.000 description 5
- 239000013049 sediment Substances 0.000 description 5
- 235000004876 Physalis pruinosa Nutrition 0.000 description 4
- 235000009230 Physalis pubescens Nutrition 0.000 description 4
- 239000000645 desinfectant Substances 0.000 description 4
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- 239000000126 substance Substances 0.000 description 4
- 230000009471 action Effects 0.000 description 3
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- 230000008014 freezing Effects 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005538 encapsulation Methods 0.000 description 2
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- 230000000855 fungicidal effect Effects 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
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- 230000000149 penetrating effect Effects 0.000 description 2
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- 239000007787 solid Substances 0.000 description 2
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical class CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283725 Bos Species 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 206010064458 Penicilliosis Diseases 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 239000005844 Thymol Substances 0.000 description 1
- 239000002253 acid Chemical class 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- RECUKUPTGUEGMW-UHFFFAOYSA-N carvacrol Chemical compound CC(C)C1=CC=C(C)C(O)=C1 RECUKUPTGUEGMW-UHFFFAOYSA-N 0.000 description 1
- HHTWOMMSBMNRKP-UHFFFAOYSA-N carvacrol Natural products CC(=C)C1=CC=C(C)C(O)=C1 HHTWOMMSBMNRKP-UHFFFAOYSA-N 0.000 description 1
- 235000007746 carvacrol Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- WYXXLXHHWYNKJF-UHFFFAOYSA-N isocarvacrol Natural products CC(C)C1=CC=C(O)C(C)=C1 WYXXLXHHWYNKJF-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 238000012913 prioritisation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 229960000790 thymol Drugs 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
本发明提供了一种缓释型果蔬杀菌保鲜剂的制备方法，一种缓释型果蔬杀菌保鲜剂，原料包括蒸馏水、啤酒干酵母、牛至精油、无水乙醇；本发明首先将啤酒干酵母加入一定量的蒸馏水中活化，然后加入适量的牛至精油，搅拌一定时间，牛至精油通过渗透扩散作用进入酵母细胞内部，形成微胶囊，然后离心，将沉淀物真空抽滤，并用无水乙醇洗涤滤渣，洗去未被包埋的牛至精油，将滤渣真空冷冻干燥，即得到能缓慢释放牛至精油的一种缓释型果蔬杀菌保鲜剂，该缓释型果蔬杀菌保鲜剂在使用时可用透气的无纺布袋封装，缓慢释放的牛至精油能够通过破坏致病菌细胞膜透性，抑制菌落的繁殖和生长，减少果蔬腐烂，达到保鲜目的。The invention provides a preparation method of a slow-release type sterilizing and preservative agent for fruits and vegetables, a slow-release type sterilizing and preservative agent for fruits and vegetables. The raw materials include distilled water, dry beer yeast, oregano essential oil and anhydrous ethanol; Add a certain amount of distilled water to activate, then add an appropriate amount of oregano essential oil, stir for a certain period of time, oregano essential oil enters the yeast cells through osmotic diffusion to form microcapsules, and then centrifuge, the precipitate is vacuum filtered, and anhydrous ethanol is used. The filter residue is washed, the unembedded oregano essential oil is washed away, and the filter residue is vacuum freeze-dried to obtain a slow-release fruit and vegetable sterilization and preservative that can slowly release oregano essential oil. It can be encapsulated in a breathable non-woven bag, and the slowly released oregano essential oil can inhibit the reproduction and growth of bacterial colonies by destroying the cell membrane permeability of pathogenic bacteria, reducing the rot of fruits and vegetables, and achieving the purpose of preservation.
Description
Technical field
The present invention relates to a kind of preparation methods of slow-release sterilizing anti-staling agent for fruit and vegetable, belong to food preservative technology field.
Background technique
China is agricultural production big country, and fruits and vegetables resource is very abundant, but since the universal moisture content of fruits and vegetables is high, is belonged to new
It is easy to receive infecting for pathogen and rot during fresh perishable items, storage and shelf.Currently, except often taking in production
Mechanical cold storage system, air conditioned storage and Cold Chain Logistics transport are outer, and the preserving fruit and vegetable utilizing phase can more be extended by being aided with sterilization processing to fruit and vegetable food.Its
In, relative to chemical bactericide, the plants essential oil class natural antimicrobial substances being extracted from plants are easier to be approved by consumer.
However, these natural plants essential oils have volatility, when concentration is high, some can have strong or penetrating odor.Thus,
The plants essential oil class sterilizing anti-staling agent for fruit and vegetable with slow release feature is developed, the application of plants essential oil is not only contributed to, may be used also
Extend the action time of Fungicidal substance using its slow release characteristic, improve bactericidal effect.
Plants essential oil is the tool that the positions such as the root from plant, stem, leaf, fruit, seed are extracted by the methods of distillation, squeezing
There is the substance of aromatic odor.Plants essential oil contains the dilute class of alcohols, acids, phenols, aldehydes, terpene and acetones, has and sterilizes, is antibacterial
Effect, can reach the fresh-keeping effect to fruits and vegetables.And Herba Origani Vulgaris quintessence oil is using Lamiaceae plant wild marjoram as raw material, by the side such as distillation
The natural plant essential oils that method is produced.Herba Origani Vulgaris quintessence oil sheet is as volatile liquid, and penetrating odor is obvious when concentration is high in environment, answers
It is inconvenient when for sterilizing.Herba Origani Vulgaris quintessence oil is embedded in beer dried yeast by the present invention, be prepared into can slow release microcapsules,
The preservation and use for facilitating Herba Origani Vulgaris quintessence oil play slow release Herba Origani Vulgaris quintessence oil, extend fungicide action time, improve fresh-keeping
The purpose of effect.
Beer dried yeast cell is a kind of spherical or ellipse unicellular organism, has stronger permeability, is made
Have many advantages, such as microcapsule wall material nontoxic, environmentally protective, cheap and easy to get.
Summary of the invention
The purpose of the present invention is using natural antibacterial agent Herba Origani Vulgaris quintessence oil as core material, using edible beer dried yeast as wall material
A kind of slow-release sterilizing anti-staling agent for fruit and vegetable is prepared, growth, the reduction postharvest fruit and vegetable for being able to suppress botrytis cinerea and Penicillium notatum are rotten,
The technical solution adopted is as follows: a kind of preparation method of slow-release sterilizing anti-staling agent for fruit and vegetable, raw material includes distilled water, the dry ferment of beer
Mother, Herba Origani Vulgaris quintessence oil, dehydrated alcohol, it is characterised in that: be wall material through beer dried yeast using natural antibacterial agent Herba Origani Vulgaris quintessence oil as core material
Microcapsules are embedded into, is then centrifuged, is freeze-dried, steps are as follows:
(1) appropriate beer dried yeast is taken, a certain amount of distilled water is added, stirring and dissolving makes its activation, and the beer after forming activation is dry
Yeast soln, beer dried yeast: distilled water mass ratio is 1:6~1:18；
(2) suitable Herba Origani Vulgaris quintessence oil is added into the beer dried yeast solution after activation obtained in step (1), Herba Origani Vulgaris quintessence oil:
The mass ratio of beer dried yeast core wall is 1:1~1:5, is placed in constant temperature blender with magnetic force and stirs certain time, whipping temp is
40 DEG C~60 DEG C, mixing time is the h of 2 h~10, forms the microcapsule solution containing Herba Origani Vulgaris quintessence oil and beer dried yeast；
(3) microcapsule solution containing Herba Origani Vulgaris quintessence oil and beer dried yeast for obtaining step (2) is on 5000 r/min centrifuges
It is taken out after being centrifuged the min of 10 min~20, outwells supernatant liquor, retain sediment；
(4) sediment obtained in step (3) is filtered by vacuum, filter residue is washed twice with dehydrated alcohol and is placed on vacuum refrigeration
Drying box dries the h of 12 h~24, and a kind of slow-release sterilizing anti-staling agent for fruit and vegetable can be obtained.
Herba Origani Vulgaris quintessence oil is the extract of herbaceous plant wild marjoram in the present invention, wherein the carvacrol and Thymol that contain are oxen
The ingredient sterilized to essential oil, beer dried yeast is food-grade beer dried yeast.
The preparation method of a kind of slow-release sterilizing anti-staling agent for fruit and vegetable, wherein the slow-release preservative is wild marjoram
Essential oil-beer dried yeast microcapsules be it is powdered, ventilative non-woven bag encapsulation can be used when use.
The present invention by the Herba Origani Vulgaris quintessence oil microcapsules application extension prepared using beer dried yeast as wall material into preserving fruit and vegetable utilizing,
Inhibit the generation of the postharvest diseases of fruit such as strawberry, cherry tomato.
A kind of preparation method of slow-release sterilizing anti-staling agent for fruit and vegetable, wherein the antistaling disinfectant dosage are as follows:
1%~3% in terms of fruits and vegetables quality.
A kind of preparation method of slow-release sterilizing anti-staling agent for fruit and vegetable, wherein each work in the preparation step
Skill condition is got by experiment of single factor, is then optimized by orthogonal experiment, and prioritization scheme is obtained.
A kind of preparation method of slow-release sterilizing anti-staling agent for fruit and vegetable, can be used for inhibiting botrytis cinerea common in fruits and vegetables
With the growth of Penicillium notatum.
A kind of preparation method of slow-release sterilizing anti-staling agent for fruit and vegetable inhibits botrytis cinerea and Penicillium notatum in fruits and vegetables
Mechanism is that it is possible to reduce botrytis cinerea and Penicillium notatum itself cell membrane content of polyunsaturated fatty acids, increases cell leakage,
To inhibit thalli growth.
A kind of preparation method of the slow-release sterilizing anti-staling agent for fruit and vegetable, can be used for reducing strawberry and cherry tomato adopt after store
Hide the generation of fresh-keeping middle disease.
The mechanism that a kind of preparation method of slow-release sterilizing anti-staling agent for fruit and vegetable, reduction strawberry and cherry tomato rot
It is, it is suppressed that the Penicillium notatum and botrytis cinerea for causing strawberry and cherry tomato disease of rotting to occur.
The beneficial effects of the present invention are:
A kind of 1 slow-release sterilizing anti-staling agent for fruit and vegetable prepared by the present invention has slow release characteristic, can slow release antistaling disinfectant, subtract
Few antistaling disinfectant dosage, improves its utilization efficiency, extends its action time.
2 present invention are using Herba Origani Vulgaris quintessence oil as core material, using beer dried yeast as wall material, the microcapsules prepared using microbial method,
Embedding rate is high, simple process.
A kind of 3 slow-release sterilizing anti-staling agent for fruit and vegetable prepared by the present invention are encapsulated using Shi Keyong air-thru nonwoven cloth bag, are saved
With it is easy to use.
A kind of 4 slow-release sterilizing anti-staling agent for fruit and vegetable prepared by the present invention, the advantages of nontoxic raw materials taken is harmless, edible safety.
A kind of 5 slow-release sterilizing anti-staling agent for fruit and vegetable prepared by the present invention are able to suppress the life of botrytis cinerea and Penicillium notatum in fruits and vegetables
It is long.
A kind of 6 slow-release sterilizing anti-staling agent for fruit and vegetable prepared by the present invention can reduce rotting for strawberry and cherry tomato.
Detailed description of the invention
Fig. 1: the embedding rate of different embodiments.
Fig. 2: botrytis cinerea lesion diameter changes under different embodiments.
Fig. 3: penicilliosis spot diameter changes under different embodiments.
Fig. 4: the disease index under different embodiments during strawberry fruit shelf.
Fig. 5: the disease index under different embodiments between holy girl's fruits shelf life.
Specific embodiment
Present invention is further described in detail combined with specific embodiments below.
Embodiment 1
5g beer dried yeast is taken, 90 mL distilled water are added, under the conditions of 40 DEG C, 30 min of stirring make its activation, are then added 1
G Herba Origani Vulgaris quintessence oil stirs 10 h 60 DEG C in constant temperature blender with magnetic force, is centrifuged 20 min in 5000 r/min after taking-up, outwells
Sediment is filtered by vacuum clear liquid, and filter residue is washed twice with dehydrated alcohol, washes away and is adsorbed on the wild marjoram that surface of microcapsule does not embed
Then filter residue is placed in vacuum freezing drying oven dry 24 h, obtains a kind of slow-release fruits and vegetables sterilization fresh-keeping by essential oil
Agent.
Embodiment 2
3 g beer dried yeasts are taken, 36 mL distilled water are added under the conditions of 40 DEG C, 30 min of stirring make its activation, are then added 1
G Herba Origani Vulgaris quintessence oil stirs 6 h 50 DEG C in constant temperature blender with magnetic force, is centrifuged 15 min in 5000 r/min after taking-up, outwells
Sediment is filtered by vacuum clear liquid, and filter residue is washed twice with dehydrated alcohol, washes away and is adsorbed on the wild marjoram that surface of microcapsule does not embed
Then filter residue is placed in vacuum freezing drying oven dry 18 h, obtains a kind of slow-release fruits and vegetables sterilization fresh-keeping by essential oil
Agent.
Embodiment 3
1 g beer dried yeast is taken, 6 mL distilled water are added under the conditions of 40 DEG C, 30 min of stirring make its activation, and 1 g is then added
Herba Origani Vulgaris quintessence oil stirs 2 h 40 DEG C in constant temperature blender with magnetic force.10 min are centrifuged in 5000 r/min after taking-up, outwell supernatant
Sediment is filtered by vacuum liquid, and filter residue is washed twice with dehydrated alcohol, washes away and is adsorbed on the wild marjoram essence that surface of microcapsule does not embed
Then filter residue is placed in vacuum freezing drying oven dry 12 h, obtains a kind of slow-release sterilizing anti-staling agent for fruit and vegetable by oil.
According to a kind of slow-release sterilizing anti-staling agent for fruit and vegetable prepared by above-described embodiment 1 to 3, embedding rate is shown in Detailed description of the invention
Fig. 1.
A kind of slow-release sterilizing anti-staling agent for fruit and vegetable prepared by embodiment 1 to 3 carries out sterilization experiment, and the specific method is as follows:
A kind of slow-release antistaling disinfectant prepared by the present invention of experimental example 1 is inhibiting the application in botrytis cinerea
A kind of slow-release sterilizing anti-staling agent for fruit and vegetable prepared by embodiment 1 to 3 is added in solid potato culture medium, is protected with being not added
Fresh dose is used as blank control, and the botrytis cinerea stem for being then 6 mm in plate center inoculation diameter is placed in 25 DEG C of cultures, cultivates
Fig. 2 in Detailed description of the invention is shown in the variation of period botrytis cinerea lesion diameter.
Experiments have shown that a kind of slow-release sterilizing anti-staling agent for fruit and vegetable prepared by the present invention is able to suppress the growth of botrytis cinerea.
A kind of slow-release sterilizing anti-staling agent for fruit and vegetable prepared by the present invention of experimental example 2 is inhibiting the application in Penicillium notatum
A kind of slow-release sterilizing anti-staling agent for fruit and vegetable prepared by embodiment 1 to 3 is added in solid potato culture medium, is protected with being not added
Fresh dose is used as blank control, and the Penicillium notatum stem for being then 6mm in plate center inoculation diameter is placed in 25 DEG C of cultures, mould
Bacterium lesion diameter is shown in Fig. 3 in Detailed description of the invention.
Experiments have shown that a kind of slow-release sterilizing anti-staling agent for fruit and vegetable prepared by the present invention is able to suppress the growth of Penicillium notatum.
A kind of application of the slow-release sterilizing anti-staling agent for fruit and vegetable prepared by the present invention of experimental example 3 in strawberry fruit is fresh-keeping
Select uniform in size, maturity is good, the strawberry of no disease and pests harm 20, and cleaning is placed in plastic barrel after drying, then
The slow-release sterilizing anti-staling agent for fruit and vegetable (quality is the 2% of fruit quality) that embodiment 1 to 3 is obtained is sealed with air-thru nonwoven cloth bag
Dress, is then put into togerther in the plastic barrel for holding fruit, antistaling agent is not added as blank control, by plastic barrel with commercially available fresh-keeping
Film seals, and pricks 10 pin holes with 1ml syringe needle on preservative film, is subsequently placed under room temperature (25 DEG C) and stores, fruit disease refers to
Number is shown in Fig. 4 in Detailed description of the invention.
Experiments have shown that during a kind of slow-release sterilizing anti-staling agent for fruit and vegetable prepared by the present invention can inhibit strawberry fruit shelf
Disease index.
A kind of application of the slow-release sterilizing anti-staling agent for fruit and vegetable prepared by the present invention of experimental example 4 in cherry tomato is fresh-keeping
Select uniform in size, maturity is good, the cherry tomato of no disease and pests harm 20, and cleaning is placed in plastic barrel after drying, so
A kind of slow-release sterilizing anti-staling agent for fruit and vegetable (quality is the 3% of fruit quality) that embodiment 1 to 3 obtains is used into Breathable nonwoven afterwards
Bag encapsulation, is then put into togerther in the plastic barrel for holding fruit, antistaling agent is not added as blank control, by plastic barrel with commercially available
Preservative film seals, and pricks 10 pin holes with 1ml syringe needle on preservative film, is subsequently placed under room temperature (25 DEG C) and stores, fruit disease
Evil index is shown in Fig. 5 in Detailed description of the invention.
Experiments have shown that a kind of slow-release sterilizing anti-staling agent for fruit and vegetable prepared by the present invention can reduce between holy girl's fruits shelf life
Disease index.
Fruit disease index grade scale is as follows in above-mentioned experimental example 3 to 4:
0 grade: disease-free spot；
1 grade: lesion area accounts for the 5% of the fruit gross area；
2 grades: lesion area accounts for the 10% of the fruit gross area；
3 grades: lesion area accounts for the 20% of the fruit gross area；
4 grades: the 20% of the lesion area > fruit gross area.
According to measurement result, the disease index of fruit is calculated according to following formula:
Disease index (%)=Σ (number of levels × fruit number)/(highest level number × total fruit number) × 100%.
The above described is only a preferred embodiment of the present invention, being not that the invention has other forms of limitations, appoint
What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc.
Embodiment is imitated, without departing from the technical solutions of the present invention, the technical spirit of type makees above embodiments according to the present invention
Any simple modification, equivalent variations and remodeling, still fall within the protection scope of type technical solution of the present invention.
Claims (10)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113016864A (en) * | 2021-04-20 | 2021-06-25 | 甘肃农业大学 | Preparation method of dried meat preservative |
| CN115152832A (en) * | 2022-05-16 | 2022-10-11 | 内蒙古农业大学 | A kind of essential oil microcapsule and preparation method thereof, and grape storage method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113016864A (en) * | 2021-04-20 | 2021-06-25 | 甘肃农业大学 | Preparation method of dried meat preservative |
| CN113016864B (en) * | 2021-04-20 | 2023-11-28 | 甘肃农业大学 | Preparation method of dried meat preservative |
| CN115152832A (en) * | 2022-05-16 | 2022-10-11 | 内蒙古农业大学 | A kind of essential oil microcapsule and preparation method thereof, and grape storage method |
| CN115152832B (en) * | 2022-05-16 | 2023-10-13 | 内蒙古农业大学 | Essential oil microcapsule, preparation method thereof and grape storage method |
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