CN105613723A - Fruit and vegetable preservative and preparation method thereof - Google Patents
Fruit and vegetable preservative and preparation method thereof Download PDFInfo
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- CN105613723A CN105613723A CN201610126187.9A CN201610126187A CN105613723A CN 105613723 A CN105613723 A CN 105613723A CN 201610126187 A CN201610126187 A CN 201610126187A CN 105613723 A CN105613723 A CN 105613723A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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Abstract
The invention discloses a fruit and vegetable preservative and a preparation method thereof, and belongs to the technical field of fruit and vegetable preservation technologies. The preservative is prepared from, by mass, 0.1%-0.5% of berberine hydrochloride, 5%-40% of calcium chloride, 10%-60% of citric acid, 2%-10% of glycerin and the balance water. The preservation method comprises the steps that fruits and vegetables are harvested and directly soaked in preservative ice water diluent for 5-10 min, then the treated fruits and vegetables are taken out and dried, and boxing and refrigeration are conducted; the dilution ratio of the preservative is 50-200 times. By means of the fruit and vegetable preservative, the refreshing time of the fruits and the vegetables especially litchis can be effectively prolonged to 60 d or above, and the appearance and flavor of the litchis can still be kept. The preparation method of the fruit and vegetable preservative is low in implementation cost and simple.
Description
Technical field
The present invention relates to a kind of freshness preserving agent for fruit and vegetable and its preparation method, more specifically relate to the preparation method of a kind of Berberine for antistaling agent for litchi, belong to fruit and vegetable technical field of preservation of fresh.
Background technology
Fruit vegetables are from plantation, harvesting to the process of storage, processing, consumption, due to infecting of pathogenic micro-organism, very easily putrid and deteriorated, cause the huge wasting of resources and financial loss. Shi Guo vegetables big producing country of China, the problem such as agricultural chemicals, chemical residual seriously compromises HUMAN HEALTH, limits the export trade of fruit vegetables. When fruit is gathered, often carrying a large amount of disease, these cause huge financial loss, and Chang Rangjing retailer feels embarrassed, and adopt pharmaceutical chemicals fresh-keeping, are resisted by human consumer.
Lichee (LitchichinensisSonn) is the fruit that Sapindaceae lichee belongs to, and is mainly distributed in the ground such as Guangdong, Guangxi, Fujian, Hainan, and its taste is sweet, enjoy the good reputations such as " south of the Five Ridges fruit king ", " in fruit treasure ". Lichee makes it that brown stain easily occur because of reasons such as respiratory metabolism and pericarp dehydrations after gathering, affect the commodity value of lichee, and it is subject to the features such as bacterial invasion is perishable and causes its freshness date very short, its storing of inconvenience and selling, limit the developing in market, lichee long-range region, affect orchard worker and increase income.
The most serious problem of lichee post harvest transport is exactly pericarp browning and goes mouldy. It is restriction lichee store and transport for a long time, cause lichee shelf-life short and reduce lichee commodity value principal element. The factor bringing out Litchi fruit browning has dehydration, damages to plants caused by sudden drop in temperature, the generation etc. of thermal damage, disease and pest, ethene. But according to fruit structure and physiological property, the major cause of Litchi fruit browning can be divided into pericarp dehydration, it is dimmed that Anthocyanase activity, polyphenoloxidase and superoxide enzyme liberating anthocyanin and the enzymatic reaction that causes and pericarp pH value raise the pericarp caused.
Natural plant extracts has environmentally safe, to people and animals nontoxic or low poison, easily degrade, the advantage such as be easily accepted, along with the raising of people's quality of life, back to nature, finding preservation agent from natural phant has become a kind of trend.
On July 20th, 2010, the patent No. of application was CN101933533A, it is fruit antistaling agent taking purple stem boneset extract that the Chinese invention patent that denomination of invention is " a kind of plant source preservative and its preparation method and application " discloses a kind of, technical scheme disclosed in it is: " described preservation agent is made up of following component according to the mass fraction: Hemp Eupatorium leaf extract 1��10; solvent 0.5��1.5; auxiliary agent 0.1��0.15, water 10��80. Described solvent is the mixture of one or more in ethanol, acetone, butanols, ethyl acetate ".
The China that to be CN104082404A. denomination of invention be the patent No. disclosed in 8 days October in 2014 " a kind of fruit antistaling agent and its preparation method " has sent out patent disclosure one and has been mixed and made into fruit antistaling agent with giant knotweed, ginger, its technical scheme be " a kind of fruit antistaling agent, it is characterised in that: obtain by the raw material of following weight part: giant knotweed 20-100 part and ginger 20-70 part ".
Although the content that above-mentioned two patents are mentioned also is plant milk extract preservation agent, also refer to for lichee fresh-keeping simultaneously, but alone Hemp Eupatorium leaf or the plant milk extract such as giant knotweed, ginger, although the inhibition for lichee germ is all right, but other indexs of whole lichee fresh-keeping are then not ideal enough, as to the brown stain of pericarp and color and luster, mouthfeel etc., its test period is shorter simultaneously, only about 20 days, between the storage time extended period, fresh-keeping effect obviously declines, the present invention places 60 days containing the formula test of berberine hydrochloride, and every index is still fine.
The change of research display lichee in storage, not only by harm influence, is more subject to its physiological impact, and alone plant milk extract is difficult to its physiological change of control, thus very easily affects quality and the value of lichee in brown stain, color and luster, mouthfeel etc.
In two patents is all extract, is a kind of mixture not one matter, and does not indicate the concrete composition of the inside, and safety evaluation on fruit vegetables of this kind of mixture not yet has data to look into. And berberine hydrochloride has been included in " Chinese Pharmacopoeia ", security has obtained accreditation.
The patent No. disclosed in 20 days June in 2012 is CN102499282A, the Chinese invention patent that denomination of invention is " a kind of imperial concubine laughs at antistaling agent for litchi and fresh keeping method thereof " discloses a kind of with chitosan, citric acid, gallic acid and calcium chloride are the antistaling agent for litchi of main component, its technical scheme is: " a kind of imperial concubine laughs at antistaling agent for litchi, it is characterized in that the chitosan in described preservation agent, gallic acid, the mass percent that citric acid and calcium chloride account for preservation agent is respectively: 1.0%��5.0%, 0.5%��2.5%, 1.0%��5.0% and 0.05%��0.5%, all the other are water ". mentioning in the technical scheme of this patent disclosure and chitosan, citric acid and calcium chloride etc. are used for lichee fresh-keeping, although chitosan can suppress the effect of germ, but its inhibition is undesirable, and it mainly plays film provide protection, control dehydration and physical signs. and patent content is just for the lichee of " imperial concubine a laughs at " kind, the lichee effect for different varieties may also have very big difference.
Berberine, also known as berberine, is extensively distributed in vegitabilia, and a kind of common morphinane alkaloid, has broad-spectrum antimicrobial effect, the Growth and reproduction of energy anti-bacteria, and has unique antifungic action. It is clinical a kind of conventional broad spectrum antimicrobial drug, is mainly used in the bacterial infection such as bacillary dysentery, gastro-enteritis. Berberine is as vegetable source natural compound, there is eco-friendly feature, in application agriculturally, day by day probed into report, the derivative of current Berberine is also in further investigation further, it is to phytopathogen: tomato gray mould, leaf mold, powdery mildew of cucumber, oidium, and Phytophthora capsici disease has better prevention effect, has had the registration commodity with this single sterilization composition on sale.
The patent No. disclosed in 27 days July in 2005 is CN200510007591.6, the Chinese invention patent that denomination of invention is the method for principal constituent fruit preservation " one be " taking plant milk extract discloses the fresh keeping method of a kind of fruit, its technical scheme is: " adopt the fresh-keeping fruit of bio-extract, golden cypress (PhellodendronChineseschneid) bark extract (wherein main component Berberine (berberine) content >=5.0%) particularly prepared, giant knotweed (Polygonumcuspidatum) root extract (wherein main component trans-resveratrol (Resveratrol) content >=20.0%), the bark of official magnolia (Magnoliaofficinals) bark extract (wherein main component Honokiol (Honokiol) content >=5.0%) with standard technology, sunglo (UsnealongissimaAch.) extract (wherein main component usninic acid sodium (SodiumUsnicacid) content >=98.0%) etc. prepare liquid for washing fruit for main component, or wash after really with this liquid for washing fruit, auxiliary employing chitosan coating prevents and treats post-harvest diseases, the method of fresh-keeping fruit. the peach of maturation, cherry, apricot, Lee, apple etc. are plucked, remove sick wormed fruit, disability fruit, be immersed in this liquid for washing fruit 1��2 minute after cleaning with clear water, take out after drying, directly or be again coated with one layer of chitosan film dry after packaging, stored in freezer or circulate. prevented and treated the postharvest diseases of fruit such as peach, cherry, apricot, Lee, apple by this method, prolong storage period and shelf-lives ". being referred in the technical scheme of this patent disclosure and come fresh-keeping with plant milk extracts such as golden cypresses, containing Berberine material in extract, but in extract, the content of Berberine is lower is only 5%, and it is to the control of lichee disease not enough. in addition, it is prepared as washes fruit agent formulation, and from the feature of formulation, this kind of formulation is used for general fruit freshness preserving, it should no problem, but needs the fruit through frozen water process for this kind of lichee, and its preparation is easy to precipitate out at low-temperature demulsification and affect result of use.
In above-mentioned patent documentation, these extracts alone are used for fresh-keeping, it is possible to have certain effect on going mouldy, but it is just not ideal enough to other index of whole lichee fresh-keeping, such as the color and luster of browning index, pericarp, mouthfeel etc. Especially the neutral meta-alkali of the acidity value of its preservation agent, and the display of the test-results of the present inventor, lichee fresh-keeping is undesirable in the condition of meta-alkalescence, obviously better at acidic conditions, the especially color and luster of lichee.
The present inventor surprisingly finds berberine hydrochloride and citric acid in combination are significantly improved fruit and vegetable fresh-keeping effect, and berberine hydrochloride its drug effect in citric acid environment is greatly improved. Whole product is combined as aq. type freshness preserving agent for fruit and vegetable with Berberine, citric acid, calcium chloride and glycerine, make medicament in fruit and vegetable particularly lichee fresh-keeping process, main index, the indexs such as mould varying index, browning index, pericarp color improve all significantly.
Summary of the invention
An object of the present invention is to provide one to have the general advantage such as wide and harmless of source safety, sterilization, and have good refreshing effect, cost low, be easy to the freshness preserving agent for fruit and vegetable promoted.
The foregoing invention object of the present invention reaches by the following technical programs:
A kind of freshness preserving agent for fruit and vegetable, it is characterised in that, to make by the raw material of following mass percent: berberine hydrochloride 0.1%-0.5%, citric acid 10%-60%, glycerine 2%-10%, calcium chloride 5%-40%, surplus is water.
Preferably, described freshness preserving agent for fruit and vegetable is made by the raw material of following mass percent: berberine hydrochloride 0.2%, citric acid 50%, glycerine 2%, calcium chloride 10%, and surplus is water.
It is a further object of the present invention to provide the preparation method of a kind of above-mentioned freshness preserving agent for fruit and vegetable.
The foregoing invention object of the present invention reaches by the following technical programs:
A preparation method for freshness preserving agent for fruit and vegetable, its step is as follows:
(1) weighing in proportion citric acid, calcium chloride is dissolved in the water, heating, stirs, obtains the mixed aqueous solution of citric acid and calcium chloride;
(2) in the mixed aqueous solution of step (1) gained citric acid and calcium chloride, add berberine hydrochloride in proportion, it is stirred to and dissolves completely, add glycerine, clear, be down to room temperature, obtain freshness preserving agent for fruit and vegetable.
Freshness preserving agent for fruit and vegetable prepared by the present invention is very easy to use, after being diluted with frozen water by freshness preserving agent for fruit and vegetable when applying, drains after directly being soaked in diluent by fruit and vegetable. In general, fresh-keeping for fruit and vegetable, after choosing fruit of gathering, preservation agent frozen water diluent soaks taking-up in 5-20 minute, after draining the water, vanning refrigerates. Different according to freshness preserving agent for fruit and vegetable content, general extension rate is 50-200 times.
The present invention can effectively extend more than the freshness date to 60 day of fruit and vegetable particularly lichee, still can keep outward appearance, the local flavor of lichee. The invention process cost is cheap, simple.
The present invention compared with prior art has following advantage and effect: the present invention is directed to fruit and vegetable particularly lichee adopt the not resistance to storage in rear pole, just brown stain in several days after adopting, go mouldy, color and luster dimmed, seriously have impact on the quality of lichee and mouthfeel, the compound prescription of the berberine hydrochloride adopting natural plant extracts Berberine and obtain, after antistaling agent for litchi of the present invention processes, lichee is deposited 60 days under 4 DEG C of conditions, healthy fruit 90%, percentage of water loss��1.3%.
1) have with traditional chemical fresh-keeping advantage that compares:
1. product of the present invention is safer. After the fresh-keeping mode of fruit and vegetable is mainly first processed by present market with frozen water, then soak with chemical bactericide. The sterilization component that the approval of current China uses after adopting has TBZ (45% suspension agent, Novartis Co., Ltd of Switzerland product, effective constituent: thiabendazole), Wan Li get (50% missible oil, Monsanto Company of U.S. product, effective constituent: imazalil), iprodione (25.5% oil-suspending agent, Bayer Cropscience Co., Ltd's product, effective constituent: RP-26019), P applied levels (45% aqueous emulsion, Fu Meishi company of U.S. product, effective constituent: prochloraz). Also have in addition and adopt S fumigation technology etc. Although these chemical modes are simple to operate, also can suppress microorganism growth preferably, but the objectionable impurities of preservation agent residual problem to food safety and for export brings hidden danger.
And the Berberine of the present invention is natural plant extracts, citric acid, calcium chloride, glycerine are food additive component, and whole combined prod is higher than the security of chemical medicine.
2. water base formulation use more convenient, better, fresh-keeping effect are better. Fruit and vegetable is adopted rear pathogenic bacterium such as Wan Li get missible oil by chemical agent good inhibition, it is possible to the generation that effectively water prevention fruit vegetable postharvest pathology rots. But owing to its formulation is cream preparation, wherein a large amount of organic solvents is easy to the epidermis to fruit and vegetable and damages, and affects the vividness of fruit and vegetable fruit colour, reduce the commodity value of fruit and vegetable. And other product taking prochloraz as effective constituent mainly contains sporgon (prochloraz-manganese chloride complex) wettable powder and P applied levels aqueous emulsion and Piao sea because of suspension agent, but the dispersion of these products and suspensibility are all far below missible oil formulation; Especially at low temperatures, this kind of defect just shows more outstanding, even the dispersion of missible oil formulation also obviously declines. And in the postharvest handling process of the current fruit and vegetable of China, bring into use a kind of Icetemperature Storage technology, and lichee fresh-keeping generally have employed the pre-refrigeration technique of frozen water, also often adopt frozen water dilution preservation agent when carrying out Preservation Treatment, remain on lower level to guarantee the product temperature of fruit and vegetable. So just preservation agent dispersion at low temperatures and suspension stability being had higher requirement, current existing missible oil, emulsifiable concentrate, wettable powder can not meet the demand produced preferably.
And the product of the present invention is aqua, it is dissolved in water completely, secondly uses not impact at low temperatures, it is practically applicable to Icetemperature Storage technology completely, preservation agent directly can be used frozen water dissolved dilution, fruit and vegetable is directly put into the preservation agent after dilution and soaks, take out and dry. More convenient, better use.
2) comparing advantage with present plant milk extract preservation agent is: formulation is use better, comprehensive preservation better effects if.
The research of major part is all that to adopt one matter or single mode to carry out fruit and vegetable fresh-keeping, can only carry out fresh-keeping to the single index in fruit and vegetable preservation and freshness process, it is very difficult to each index in fruit and vegetable preservation process all carried out.
The present invention adopts multiple composition safely and effectively to form synergy, each index in the preservation process of fruit and vegetable can all be had effect, play the comprehensive preservation effect of super-additive.
The present invention thinks in conjunction with existing fresh-keeping theory, the mainly tannin of the electrochromic substance in fruit and vegetable particularly Fructus Litchi, and tannin is the general name of a compounds, belongs to phenols. Tannin is a kind of super oxygenant, and when producing oxidation with the oxygen in air, all tannin all can become brown oxidation tannin. There are many materials that tannin can be stoped to be oxidized, but generally one or more tannin all can only be stoped to be oxidized; Test shows, citric acid can stop the fruit and vegetable particularly oxidation of various tannin in lichee, and makes other tannin to red tannin polymerization. Can make like this fruit and vegetable particularly Fructus Litchi become more red gorgeous. But the content of tannin is very high in Fructus Litchi, the tartaric acid content in Fructus Litchi is very low, and tannin cannot be stoped to be oxidized. Therefore, only allow enough citric acids be attached on Fructus Litchi or thus infiltrate enough citric acids in pericarp and just can reach the object stoping lichee look to become. Meanwhile, tannin is also a kind of well sanitas, and it can allow protein coagulating, makes the protein denaturation in bacterium and plays the effect of sterilization and anticorrosion. Therefore, adopt the lichee adding more citric acid on the basis of prior art to protect look fresh keeping method, can obviously improve fresh-keeping effect.
Glycerine can form one layer of film on pericarp surface, can play water retention like this, and in fruit vegetables storing, Bao Shui is particularly important, and water-content directly has influence on the preservation quality of fruit vegetables. Lichee is particularly evident, because lichee dehydration is the major reason of denaturation, namely shows brown stain symptom when percentage of water loss reaches about 50%, controls dehydration, it is possible to make pericarp color better; The respiration of lichee can be controlled simultaneously, the respiration of control pathogenic bacteria, so just by the physiology of control lichee and the method for pathology together with citric acid, berberine hydrochloride, lichee going mouldy and brown stain in storage can be reduced so that lichee color and luster is vivider.
And the CaCl in preservation agent2Can reducing the respiratory intensity of fruit, the generation of control ethene, keeps quality, delays senility. Calcium ion has following functions: (1) maintains the structure and function of cell walls, strengthens the hardness of fruit; (2) activity of cell degradation enzyme is reduced; (3) suppress to breathe, reduce ethylene emanation, keep the integrity of cytolemma.
The comprehensive synergy of these factors, makes the freshness preserving agent for fruit and vegetable of the present invention have good comprehensive preservation effect. From the above, the present invention is the technique for keeping color and fresh of fruit and vegetable, apply this technology fruit and vegetable can be made to protect look fresh-keeping obtains unexpected effect, substantially increase the commercial value of fruit and vegetable particularly lichee, meet the needs of people's material life.
Along with fruit, fresh-keeping of vegetables industry are to green, safety, high request without chemical pesticide, product of the present invention, by being applied to the fresh-keeping of fruit and vegetable particularly lichee, commercially has strong competitive power.
Below by the drawings and specific embodiments, the present invention is described in detail. It is appreciated that described embodiment only relates to the preferred embodiments of the invention, not departing from the spirit and scope of the present invention situation, the changes and improvements of various composition and content are all possible.
Accompanying drawing explanation
Fig. 1 be in test example 1-3 of the present invention berberine hydrochloride and citric acid to the influence curve that goes mouldy in lychee storage process.
Fig. 2 be in test example 1-3 of the present invention berberine hydrochloride and citric acid to the brown stain influence curve in lychee storage process.
Fig. 3 be in the embodiment of the present invention 1 and comparative examples 1-3 preservation agent lichee fresh-keeping is preserved in the histogram of color and luster impact.
Fig. 4 be in the embodiment of the present invention 1 and comparative examples 1-3 preservation agent lichee fresh-keeping is preserved in the influence curve of brown stain.
Fig. 5 is the influence curve that in the embodiment of the present invention 1 and comparative examples 1-3, preservation agent goes mouldy in being preserved by lichee fresh-keeping.
Embodiment
Test example
Antistaling agent for litchi configures:
Test example 1:
Commercially available berberine hydrochloride is dissolved in water, is mixed with the Berberine aqueous solution that content is 0.2 weight %.
Test example 2:
Commercially available citric acid is dissolved in water, is mixed with the aqueous citric acid solution that content is 50 weight %.
Test example 3:
Commercially available berberine hydrochloride and citric acid are dissolved in water, and being mixed with berberine hydrochloride content is 0.2 weight %, and citric acid content is the mixed aqueous solution of 50 weight %.
Above-mentioned test example 1-3 obtained aqueous solution or mixed aqueous solution frozen water are diluted 75 times, for subsequent use.
By fresh lichee (glutinous rice wrapped in lotus leaves), selecting ripening degree evenly consistent, anosis, worm, wound, brown fruit, first soak about 10min in the preservation agent of the water-reducible above-mentioned test example 1-3 of ice, pick up and slightly drain, seal with 0.03mm high density polyethylene(HDPE) bag. Preserve under being placed in the low temperature of about 4 DEG C. To lichee topmost index in storage, go mouldy and investigate with brown stain, obtain Fig. 1 and Fig. 2.
As shown in Figure 1, be in test example 1-3 of the present invention berberine hydrochloride and citric acid to the influence curve that goes mouldy in lychee storage process; As shown in Figure 2, be in test example 1-3 of the present invention berberine hydrochloride and citric acid to the brown stain influence curve in lychee storage process. From Fig. 1 and Fig. 2 it may be seen that berberine hydrochloride and citric acid composite after, relatively the two be used alone to reduce in lychee storage process go mouldy and browning index serves obvious synergism. Especially anaphase effect is arrived more obvious.
Embodiment
Embodiment 1
Antistaling agent for litchi W prepares:
Take commercially available berberine hydrochloride 0.2% by mass percentage, citric acid 50%, glycerine 2%, calcium chloride 10%, surplus is water, first citric acid and calcium chloride is dissolved in water, and it is heated to 40 DEG C, improve dissolution rate, stir 20 minutes, until completely dissolved, add berberine hydrochloride, stir 30 minutes complete to complete solution, add glycerine and stir to clarify transparent, be cooled to room temperature.
Comparative examples 1
Comparison preservation agent A (CN102499282A) preparation:
Taking commercially available chitosan 1.5% by mass percentage, gallic acid 1.0%, citric acid 4.0% and calcium chloride 0.1%, all the other are water. First measured for title citric acid is mixed with gallic acid, add distilled water, be heated to 50 DEG C of stirring and dissolving, again measured for title chitosan is slowly poured in solution, pour into while stir, finally add calcium chloride, stir, leave standstill swelling 30 minutes, for subsequent use.
Comparative examples 2
Comparison medicament B (in CN200510007591.6 embodiment 1) formula:
Adopt the golden cypress plant milk extract that standard technology is produced, for subsequent use.
Comparative examples 3
Comparison medicament C (in CN200510007591.6 embodiment 7) formula:
Adopt golden cypress plant milk extract and the 1 weight % chitosan of standard technology production.
Lichee fresh-keeping processes: respectively antistaling agent for litchi W frozen water is diluted 75 times; Comparison preservation agent A frozen water is diluted 10 times; Comparison preservation agent B frozen water is diluted to Cortex Phellodendri extract content is 6mg/L; Comparison preservation agent C frozen water is diluted to Cortex Phellodendri extract content is 6mg/L, and to dilute chitosan be 1% content.
By fresh lichee (imperial concubine laughs at), select ripening degree evenly consistent, anosis, worm, wound, brown fruit, equal amts be immersed in frozen water dilute after each process in. Picking up and slightly drain, wherein, chitosan is coated in C process again, all seals with 0.03mm high density polyethylene(HDPE) bag after drying. Preserve under being placed in the low temperature of about 4 DEG C. The brown stain of leading indicator in being preserved by lichee fresh-keeping and go mouldy, color and luster, investigate, obtains Fig. 3 Fig. 5.
Fruit colour adopts colour-difference meter to measure. Each variety experiment 30 fruits, each fruit measures identical position, and each fruit gets 2 points, reads L*, a*, b* value, and result directly inputs computer, carries out data processing. Gained colourity is 30 mean values repeated.
In the L*a*b* color space, L* is brightness, a* and b* is tristimulus coordinates. C*=Sqrt (a2+b2), representative color saturation ratio. H=[Arctg (b/a) 2 ��] * 360+180, representative color angle modulation. As shown in Figure 3, be in the embodiment of the present invention 1 and comparative examples 1-3 preservation agent lichee fresh-keeping is preserved in the histogram of color and luster impact.
A* and b* represents look direction, and+a* is red direction, and a* is green direction, and+b* is yellow direction, and b* is blue direction, and central authorities are colour killing district, and when a* and b* value increases, color dot increases away from center, fullness of shade.
, from left to right: A, CK, W, B and C, as can be seen from Figure 3, in the lichee color and luster after the process of each preservation agent, preservation agent W color and luster is best, is secondly CK, and control group A, B, C are relatively poor.
As shown in Figure 4, be in the embodiment of the present invention 1 and comparative examples 1-3 preservation agent lichee fresh-keeping is preserved in the influence curve of brown stain; As shown in Figure 5, it is the influence curve that in the embodiment of the present invention 1 and comparative examples 1-3, preservation agent goes mouldy in being preserved by lichee fresh-keeping. Can finding out from Fig. 4 and Fig. 5 between each process, preservation agent W is best, and CK is worst, is secondly comparison A, comparison B, comparison C, and between this three, difference is not remarkable. Difference between each process is not remarkable in early stage, and the advantage of preservation agent W mainly embodies in the later stage.
Embodiment 3
Fruit and vegetable fresh-keeping agent W 1 prepares: take commercially available berberine hydrochloride 0.1% by mass percentage, citric acid 10%, glycerine 2%, calcium chloride 5%, surplus is water, first citric acid and calcium chloride is dissolved in water, and it is heated to 40 DEG C, improve dissolution rate, stir 20 minutes, until completely dissolved, add berberine hydrochloride, stir 30 minutes complete to complete solution, add glycerine and stir to clarify transparent, be cooled to room temperature.
Embodiment 4
Fruit and vegetable fresh-keeping agent W 2 prepares: take commercially available berberine hydrochloride 0.5% by mass percentage, citric acid 60%, glycerine 10%, calcium chloride 40%, surplus is water, first citric acid and calcium chloride is dissolved in water, and it is heated to 40 DEG C, improve dissolution rate, stir 20 minutes, until completely dissolved, add berberine hydrochloride, stir 30 minutes complete to complete solution, add glycerine and stir to clarify transparent, be cooled to room temperature.
Claims (5)
1. a freshness preserving agent for fruit and vegetable, it is characterised in that:, containing berberine hydrochloride 0.1% 0.5%, calcium chloride 5% 40%, citric acid 10% 60%, glycerine 2 10%, surplus is water in described freshness preserving agent for fruit and vegetable by percentage to the quality.
2. freshness preserving agent for fruit and vegetable according to claim 1, it is characterised in that:, containing berberine hydrochloride 0.2%, citric acid 50%, glycerine 2%, calcium chloride 10%, surplus is water in described freshness preserving agent for fruit and vegetable by percentage to the quality.
3. the preparation method of freshness preserving agent for fruit and vegetable according to claim 1 and 2, its step is as follows:
(1) by citric acid, calcium chloride is dissolved in water, and heats raising dissolution rate, treats to dissolve completely obtaining the mixed aqueous solution of citric acid and calcium chloride;
(2) in step (1) gained mixed aqueous solution, add berberine hydrochloride, it is stirred to and dissolves completely;
(3) in step (2) gained solution, add glycerine, stir to clarify transparent, be down to room temperature, obtain antistaling agent for litchi.
4. the application of freshness preserving agent for fruit and vegetable according to right 1 or 2, after freshness preserving agent for fruit and vegetable is watered dilution, directly puts into fruit and vegetable and drains after soaking in diluent.
5. the application of freshness preserving agent for fruit and vegetable according to right 4, it is characterised in that: described extension rate is 50 200 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610126187.9A CN105613723A (en) | 2016-03-04 | 2016-03-04 | Fruit and vegetable preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610126187.9A CN105613723A (en) | 2016-03-04 | 2016-03-04 | Fruit and vegetable preservative and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105613723A true CN105613723A (en) | 2016-06-01 |
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Cited By (8)
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| CN106509087A (en) * | 2016-12-18 | 2017-03-22 | 钦州阜康农副食品有限公司 | Fruit polishing and fresh keeping agent and preparation method thereof |
| CN106665812A (en) * | 2016-12-18 | 2017-05-17 | 钦州阜康农副食品有限公司 | Vegetable preservative and preparation method thereof |
| CN106720263A (en) * | 2016-12-18 | 2017-05-31 | 钦州阜康农副食品有限公司 | A kind of freshness preserving agent for fruit and vegetable and preparation method thereof |
| CN106720250A (en) * | 2016-11-23 | 2017-05-31 | 云南能投生态环境科技有限公司 | A kind of vegetable and fruit preservation method |
| CN107691637A (en) * | 2017-10-18 | 2018-02-16 | 北京市林业果树科学研究院 | A kind of fresh-keeping liquid and its preservation method of fresh-cut banana |
| CN110583766A (en) * | 2019-10-29 | 2019-12-20 | 浙江黛君生物医药科技有限公司 | Fruit preservative and preparation method thereof, fruit preservation method and application |
| CN110583768A (en) * | 2019-09-25 | 2019-12-20 | 长江大学 | Fruit preservative and fruit preservation method |
| WO2021072473A1 (en) * | 2019-10-14 | 2021-04-22 | IRP Health Pty Ltd | Antimicrobials as feed preservatives |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106720250A (en) * | 2016-11-23 | 2017-05-31 | 云南能投生态环境科技有限公司 | A kind of vegetable and fruit preservation method |
| CN106509087A (en) * | 2016-12-18 | 2017-03-22 | 钦州阜康农副食品有限公司 | Fruit polishing and fresh keeping agent and preparation method thereof |
| CN106665812A (en) * | 2016-12-18 | 2017-05-17 | 钦州阜康农副食品有限公司 | Vegetable preservative and preparation method thereof |
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| CN107691637A (en) * | 2017-10-18 | 2018-02-16 | 北京市林业果树科学研究院 | A kind of fresh-keeping liquid and its preservation method of fresh-cut banana |
| CN110583768A (en) * | 2019-09-25 | 2019-12-20 | 长江大学 | Fruit preservative and fruit preservation method |
| CN110583768B (en) * | 2019-09-25 | 2023-06-13 | 长江大学 | Fruit preservative and fruit preservation method |
| WO2021072473A1 (en) * | 2019-10-14 | 2021-04-22 | IRP Health Pty Ltd | Antimicrobials as feed preservatives |
| CN110583766A (en) * | 2019-10-29 | 2019-12-20 | 浙江黛君生物医药科技有限公司 | Fruit preservative and preparation method thereof, fruit preservation method and application |
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Application publication date: 20160601 |