CN113841731A - Novel guava preservative and preparation method thereof - Google Patents
Novel guava preservative and preparation method thereof Download PDFInfo
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- CN113841731A CN113841731A CN202111084590.7A CN202111084590A CN113841731A CN 113841731 A CN113841731 A CN 113841731A CN 202111084590 A CN202111084590 A CN 202111084590A CN 113841731 A CN113841731 A CN 113841731A
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- guava
- preservative
- resveratrol
- eugenol
- eurycolactone
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- 241000508269 Psidium Species 0.000 title claims abstract description 63
- 239000003755 preservative agent Substances 0.000 title claims abstract description 19
- 230000002335 preservative effect Effects 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title description 4
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 17
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000005770 Eugenol Substances 0.000 claims abstract description 14
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims abstract description 14
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 claims abstract description 14
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 claims abstract description 14
- 229960002217 eugenol Drugs 0.000 claims abstract description 14
- 235000021283 resveratrol Nutrition 0.000 claims abstract description 14
- 229940016667 resveratrol Drugs 0.000 claims abstract description 14
- YHZJECIMCAQTHY-UHFFFAOYSA-N Eurycolactone F Natural products CC1CC(O)C(O)C2(C)C1C(O)C(=O)C3(C)C4C(C)C(OC4=O)C(O)C23 YHZJECIMCAQTHY-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000003860 storage Methods 0.000 claims description 19
- 238000004321 preservation Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- 239000003814 drug Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 150000002989 phenols Chemical class 0.000 description 4
- 239000005969 1-Methyl-cyclopropene Substances 0.000 description 3
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 2
- 239000005820 Prochloraz Substances 0.000 description 2
- 244000236580 Psidium pyriferum Species 0.000 description 2
- 235000013929 Psidium pyriferum Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- 239000013043 chemical agent Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 229940118019 malondialdehyde Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 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 2
- 238000005070 sampling Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- GEYOCULIXLDCMW-UHFFFAOYSA-N 1,2-phenylenediamine Chemical compound NC1=CC=CC=C1N GEYOCULIXLDCMW-UHFFFAOYSA-N 0.000 description 1
- PWVXXGRKLHYWKM-UHFFFAOYSA-N 5-[2-(benzenesulfonyl)ethyl]-3-[(1-methylpyrrolidin-2-yl)methyl]-1h-indole Chemical compound CN1CCCC1CC(C1=C2)=CNC1=CC=C2CCS(=O)(=O)C1=CC=CC=C1 PWVXXGRKLHYWKM-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007821 Cattley guava Nutrition 0.000 description 1
- 235000001808 Ceanothus spinosus Nutrition 0.000 description 1
- 241001264786 Ceanothus spinosus Species 0.000 description 1
- SNGWXAVWKXBHJD-UHFFFAOYSA-N Eurycolactone Natural products CC1C(O)C(O)C2C3(C)C(O)C(O)C=C(C)C3C(OC(=O)C)C4OC(=O)C1C24C SNGWXAVWKXBHJD-UHFFFAOYSA-N 0.000 description 1
- 239000005983 Maleic hydrazide Substances 0.000 description 1
- BGRDGMRNKXEXQD-UHFFFAOYSA-N Maleic hydrazide Chemical compound OC1=CC=C(O)N=N1 BGRDGMRNKXEXQD-UHFFFAOYSA-N 0.000 description 1
- 241000219926 Myrtaceae Species 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- 244000233562 Psidium araca Species 0.000 description 1
- 235000012087 Psidium araca Nutrition 0.000 description 1
- 244000169711 Psidium cattleianum Species 0.000 description 1
- 235000015126 Psidium littorale Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- RJGDLRCDCYRQOQ-UHFFFAOYSA-N anthrone Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 RJGDLRCDCYRQOQ-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical group C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002795 fluorescence method Methods 0.000 description 1
- 239000010200 folin Substances 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 239000003966 growth inhibitor Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000008177 pharmaceutical agent Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a novel guava preservative which comprises the following components in percentage by weight, 1-10% of eugenol, 0.5-3% of Eurycolactone F and 0.5-5% of resveratrol. The mass ratio of the eugenol, the Eurycolactone F and the resveratrol is 8-12: 1-3: 3-7. The agent can be used for storing and refreshing guava.
Description
Technical Field
The invention belongs to the field of fruit preservation, and particularly relates to a novel guava preservative and a preparation method thereof.
Background
Guava (Psidium guajava) is a myrtaceae plant of the genus Psidium, is originally produced in tropical regions of south America, is an evergreen small arbor or shrub, is commonly called as a puller, a pistachio, a guava, a red heart fruit and the like, and is one of famous and high-quality fruits in the south of China. Guavas are now widely distributed in subtropical and tropical regions of the world. Guava includes pearl guava, strawberry guava, yellow sand guava, Brazilian guava, Gosda Li Jia guava and the like, is introduced to China at the end of about 17 th century, and is cultivated in Hainan, Guangdong, Guangxi, Fujian and other places in China.
At present, guava is one of the most popular high-quality fruits in south China, and the development prospect is good. However, guava belongs to climacteric fruit, and fresh guava has thin and crisp and tender fruit skin, is easy to be damaged by collision, has short storage time, is seriously withered after being picked, has reduced hardness, is not resistant to storage and transportation, generally reaches the maximum value after being picked for 4-6 days, and simultaneously has reduced quality, flavor and nutrient components and greatly reduced commodity value. During the storage process, the main quality of the guava after being picked is changed into that: the peel turns green, softens rapidly, and the plumpness is reduced and even the peel is rotten.
The chemical preservative is sprayed or smeared on the surface of the fruits and vegetables by utilizing a chemical agent so as to inhibit or kill microorganisms on the surface, inside and in the environment of the fruits and vegetables, thereby realizing the fresh-keeping effect of the fruits and vegetables. At present, the chemical preservatives for guavas mainly comprise two types, (1) preservative preservatives, mainly comprising prochloraz, 1-methylcyclopropene (1-MCP), Ca (NO3)2, CaCl2 and the like; (2) growth inhibitors such as maleic hydrazide, chlormequat chloride and the like. The concentration of 500-1000mg/kg obtained from Zhang Shirui and the like is obtained, the soaking time is 2min, and the effect of preservative and fresh-keeping effects of the prochloraz soaked for 1 time on the guavas is obvious; before Hongkong, etc., 1-MCP is combined with cold storage (15 ℃) to study the physiological and quality influence of the guava during the storage period, and the storage condition is obtained to effectively inhibit the fruit softening of the guava and the decomposition of chlorophyll in the pericarp, and delay the increase of TSS content and the decrease of Vc content and the accumulation of Malondialdehyde (MDA); meanwhile, the activities of SOD, CAT and POD in an antioxidant system are all increased, the activity of PPO is reduced, and the browning of fruit and peel is inhibited. The quality of guava is effectively improved by using 1% of Ca (N03)2 and CaCl2 calcium reagents respectively by Goutam et al and Werner et al, and the fruit is inhibited from being green and softened.
In order to better maintain the good nutritional value and appearance quality of guava, make the guava have longer shelf life, improve the market value of the guava and improve the sale level of products in different places, intensive research needs to be carried out on the change conditions of the post-harvest physiology and quality of the guava, and an effective storage and preservation method is developed.
Disclosure of Invention
The invention relates to a novel guava preservative and a preparation method thereof. The specific technical scheme is as follows:
a novel guava antistaling agent comprises the following components, by weight, 1-10% of eugenol, 0.5-3% of Eurycolactone F and 0.5-5% of resveratrol.
In the guava preservative, the mass ratio of the eugenol, the Eurycolactone F and the resveratrol is 8-12: 1-3: 3-7. Preferably, the mass ratio of the eugenol, the Eurycolactone F and the resveratrol is 10: 2: 5.
In the guava preservative, the using concentration of the medicament is 80-120ppm of eugenol, 10-30ppm of Eurycolactone F and 30-70ppm of resveratrol. Preferably, the agents are used at a concentration of eugenol of 100ppm, Eurycolactone F20 ppm and resveratrol 50 ppm.
The guava preservative is used for storing and preserving guava.
Compared with the prior art, the invention has the following beneficial effects:
the guava treated by the agent is beneficial to preservation of Vc of the guava, effectively inhibits browning of the guava, can inhibit consumption of nutrient components of soluble sugar, inhibits acidity rise of the guava and effectively maintains the quality of the guava.
Drawings
FIG. 1 variation of Vc content of guava treated with different agents
FIG. 2 variation of total phenol content of guava treated with different agents
FIG. 3 variation of soluble sugar content of guava treated with different agents
FIG. 4 variation of soluble sugar content of guava treated with different agents
Detailed Description
The invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the description of the embodiments is only for illustrating the present invention and should not be taken as limiting the invention as detailed in the claims.
Example 1: effect of pharmaceutical Agents on storage Properties of Psidium Guajava
Testing the medicament: agent 1: 100ppm of eugenol; medicament 2: eurycolatone F + resveratrol (20ppm +50 ppm); agent 3: eugenol + Eurycolactone F + resveratrol (100ppm +20ppm +50 ppm).
Material treatment: cleaning and screening fresh guava, spraying a chemical agent on the surface, packaging with a freshness protection package, keeping the opening of the bag ventilated for 6 fruits per bag, respectively storing in a thermostat, sampling every 3d later to determine each related index, sampling to 15d, and setting 3 times of repetition. After the guava is initially cut into pieces, the guava is further crushed by liquid nitrogen treatment, and relevant indexes are measured.
The detection method comprises the following steps:
detection of Vc: the content of Vc is determined by adopting an o-phenylenediamine fluorescence method. The ascorbic acid was used as a standard and quantified on a standard curve.
Determination of total phenols: weighing 1.0g of guava powder, 3 parts in total, adding 6mL of 80% acetone solution, leaching for 2h, and determining total phenols by adopting a Folin method. The total phenol content was quantified using gallic acid as a standard curve.
Soluble sugar, total acid assay: adopting an anthrone colorimetric method for determination; according to GB/T12293-90 & lt & gt determination of titratable acidity of fruit and vegetable products & gt, a 0.1mol/L NaOH titration method is adopted for determination, and the result is converted into equivalent of citric acid.
And (3) testing results:
as can be seen from FIG. 1, the trend of Vc increase during storage of guava, which illustrates the process of after-ripening of guava during storage. Wherein the Vc content of the agent 3 treatment is lower than that of the CK treatment at 6 th to 12 th days of the storage period; however, the Vc content of the drug 3 treatment was higher than that of CK in the 12 th to 15 th days of the storage period. Indicating that the treatment of the medicament is beneficial to the preservation of the Vc of the guava.
As can be seen from FIG. 2, the change in total phenols of guava during storage is a trend of increasing first and then decreasing, wherein the total phenol content of agent 3 treatment during storage is lower than that of CK; since total phenols are a source of redox reservoir-browning materials, agent 3 treatment can effectively inhibit browning of guava during storage.
As can be seen from FIG. 3, the trend of the soluble sugar changes from rising to falling and reaches the maximum value at 3d, probably because the storage period of 0-3d is the process of guava adapting to the environment, the consumption of substrate sugar increases to the later respiratory intensity, and the content of soluble sugar decreases at a slower rate than CK in the pharmaceutical treatment, which indicates that the pharmaceutical treatment can inhibit the consumption of the nutrient components of soluble sugar
As can be seen from fig. 4, the total acid content of the guava during storage is in an increasing trend, i.e., the acidity of the guava during storage is increased. The total acidity of the guava treated by the agent 3 is lower than that of CK, which shows that the agent 3 can inhibit the acidity of the guava and effectively maintain the quality of the guava.
The above description is only a preferred embodiment of the present invention, and it is obvious to those skilled in the art that modifications may be made without departing from the scope of the present invention, and such modifications are also within the scope of the present invention.
Claims (6)
1. A novel guava preservative is characterized by comprising 1-10% of eugenol, 0.5-3% of Eurycolactone F and 0.5-5% of resveratrol in percentage by weight.
2. The guava preservative according to claim 1, wherein the mass ratio of the eugenol, the Eurycolactone F and the resveratrol is 8-12: 1-3: 3-7.
3. The guava preservative according to claim 2, wherein the mass ratio of the eugenol, the Eurycolactone F and the resveratrol is 10: 2: 5.
4. The guava preservative of claim 1, wherein the agent is used at a concentration of eugenol 80120ppm, eurycolatone F1030 ppm and resveratrol 3070 ppm.
5. The guava preservative according to claim 4, wherein the agent is used at a concentration of 100ppm eugenol, 20ppm Eurycolactone F and 50ppm resveratrol.
6. Use of the guava preservative of any one of claims 1 to 5 for the storage and preservation of guava.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111084590.7A CN113841731A (en) | 2021-09-15 | 2021-09-15 | Novel guava preservative and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111084590.7A CN113841731A (en) | 2021-09-15 | 2021-09-15 | Novel guava preservative and preparation method thereof |
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|---|---|---|---|---|
| CN103766475A (en) * | 2014-01-16 | 2014-05-07 | 陕西师范大学 | Application of resveratrol in prevention and control of apple superficial scald and pear melanoderma |
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| CN106417585A (en) * | 2016-10-09 | 2017-02-22 | 山东农业大学 | Preparation method of edible plant source fresh-cut fruit and vegetable coating film preservative |
| CN107183160A (en) * | 2017-04-24 | 2017-09-22 | 广西南宁乐蕊生物科技有限责任公司 | A kind of fruit antistaling agent |
| CN108497056A (en) * | 2018-03-28 | 2018-09-07 | 广东省农业科学院果树研究所 | A kind of guava antistaling agent and preparation method thereof |
| CN109258793A (en) * | 2018-11-23 | 2019-01-25 | 广东省农业科学院果树研究所 | A kind of bacteriostatic agent and its preparation method and application |
| CN110089559A (en) * | 2019-05-09 | 2019-08-06 | 江南大学 | A kind of fruit antistaling agent and its application |
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-
2021
- 2021-09-15 CN CN202111084590.7A patent/CN113841731A/en active Pending
Patent Citations (8)
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|---|---|---|---|---|
| CN103766475A (en) * | 2014-01-16 | 2014-05-07 | 陕西师范大学 | Application of resveratrol in prevention and control of apple superficial scald and pear melanoderma |
| CN105053173A (en) * | 2015-08-27 | 2015-11-18 | 太仓市永发农场专业合作社 | Tomato preservative |
| CN106417585A (en) * | 2016-10-09 | 2017-02-22 | 山东农业大学 | Preparation method of edible plant source fresh-cut fruit and vegetable coating film preservative |
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