CN101223910B - Bleaching lac nanometer preservative for pear and pear refreshing method - Google Patents
Bleaching lac nanometer preservative for pear and pear refreshing method Download PDFInfo
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- CN101223910B CN101223910B CN200810058036XA CN200810058036A CN101223910B CN 101223910 B CN101223910 B CN 101223910B CN 200810058036X A CN200810058036X A CN 200810058036XA CN 200810058036 A CN200810058036 A CN 200810058036A CN 101223910 B CN101223910 B CN 101223910B
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Abstract
The invention provides a bleached lac nano fresh-keeping agent for pears, and is characterized in that the fresh-keeping agent consists of the following raw materials by mass percentage: 8.3-62.5 percent of water solution with 24 percent of bleached lac, 0.1-0.8 percent of silicon dioxide nano materials, 2.0-10.0 percent of pepper extract, 2.0-10.0 percent of stemona root extract, 2.0-10.0 percent of magnolia officinalis extract, 0.5-2.0 percent of sodium dehydroacetate, 50-200ppm of gibberellin and water as the allowance. The fresh-keeping agent can further improve film-forming property of the bleached lac film and air regulating performance of the film; while having good moisture retention, antisepsis and disease resistance properties, the fresh-keeping agent can selectively penetrate gases, such as carbon dioxide, etc., and effectively prevents fruits from being damaged by carbon dioxide; after being smeared with the agent for fresh-keeping, the pears can be stored for 90-100 days at normal temperature without any refrigeration equipment, and commodity rate is as high as 90 percent, water loss rate is less than or equal to 10 percent; in addition, ingredients of the fresh-keeping agent are all natural materials and food additives, thus remaining no toxicity residue and bringing no pollution to the environment.
Description
Technical field
The present invention relates to a kind of antistaling agent, especially a kind of pears antistaling agent belongs to the postharvest technology of fruits and vegetables field.
Background technology
The postharvest technology of fruits and vegetables that adopts both at home and abroad mainly contains at present: the pressure-reducing fresh-keeping technology, the deepfreeze technology, modified atmosphere storage technology, the film preservation technique, radiation and electromagnetism storage technique, coating fresh-keeping technology etc., wherein deepfreeze method, air conditioned storage method, irradiation storage method and pressure-reducing fresh-keeping technology need dispose corresponding apparatus, not only investment is big, holding cost is used high, but also wants consumes energy, so the needs of incompatible energy-saving and cost-reducing development, and use a certain method separately and do not have the cooperation of antistaling agent, also be difficult to obtain desirable fresh-keeping effect.Therefore existing these methods are subjected to very big restriction in actual applications.Advantages such as coating fresh-keeping technology is simple, easy to use because of its manufacturing, cost is low, respond well, and at home and abroad be used widely.It is to coat a skim at fruit and vegetable surfaces, in case the dip-dye of pathogenic microorganism, also form a small-sized controlled atmosphere chamber simultaneously at fruit and vegetable surfaces, to suppress the gas exchange of fruits and vegetables, reduce respiration rate, reduce water evaporates, stop oxidation by air, thereby keep the nutritional labeling and the color of food better.Food coating-film fresh-keeping, key are that used plastics should be nontoxic product.
Lac is that lac insect colonizes on the certain plants and oozy a kind of resin with special nature, its main component is lac resin, shellac wax, lac pigment etc., have characteristics such as waterproof, anticorrosion, bonding force is strong, fixation is good, nontoxic, utilization in many industries has long history, but the application aspect preserving fruit and vegetable utilizing, the present lac product of filming only limits in shellac solution to add some as chemical analysis such as 2.4-D, carbendazim, can be at the fruit water conservation, protect and play some effects aspect the look.
Pears are one of China's three big fruit, and output occupies first of the three big fruit.Pears after the harvesting its physiology decay under field conditions (factors) are very fast, and organize subject to damage, very easily be subjected to the pathogenic microorganism dip-dye and quality is descended rapidly, and rotting rate is high.According to investigations, in the production and marketing process of pears, limited because of fresh-keeping condition, technical merit is low, from packing, store and transport list marketing during since various diseases cause with a toll of about 30%.Therefore, the operatic circle preservation and freshness is most important to the development of China's the operatic circle industry, and the advanced practical the operatic circle storage technique of research and extension is significant to the development of China's the operatic circle industry.
The fruit moisture of pears is higher, and belongs to climacteric type fruit, and the back tangible respiratory climacteric will occur in 15～20 days gathering.The respiratory climacteric later rapid after-ripening of fruit is decayed, and shows as the serious dehydration shrinkage of fruit, organizes deliquescing, fruit chlorisis and become the operatic circle intrinsic yellow when ripe gradually, and then lose its due commodity value.
Pears also can the cause and effect black heart at duration of storage, physiological disturbance and fungus-caused anthracnose such as g, penicilliosis, brown rot, Mild Powder, ring spot, infectious disease such as black spot and cause a large amount of rotting.Pears are relatively more responsive to carbon dioxide in addition, high concentration carbon dioxide can cause the physiological metabolism imbalance of pears, the kind that has is relatively more responsive to temperature, under 0 ℃ of condition, preserve, the physiology injury then can take place, cause core, g, so physiological disease causes because of carbon dioxide poisoning and injury from low temperature mainly.And contaminate the venereal disease evil mainly by Alternariaspp, and Dothiorella ribis, bundle stalk spore, Penicillium, the compound dip-dye of fungi such as big stem point genus and causing, and with increase the weight of fruit rot as the stronger mould of saprophytic property such as rhizopus further saprophytic.
Summary of the invention
The object of the present invention is to provide a kind of water retention property good, gases such as carbon dioxide are carried out selective permeation, avoid the carbon dioxide injury, and nontoxic bleaching lac nanometer preservative for pear.
Another object of the present invention is to provide a kind of preservation method of pears.
One of difficult point of the present invention is: at causing that the disease fungus that the fruit morbidity is rotted carries out bacteriostatic test, filter out natural materials according to bacteriostatic test and carry out organic assembling with bleaching glue with anticorrosion disease-resistant function, develop the bleaching shellac crude antistaling agent that is applicable to that the operatic circle is fresh-keeping, to improve lac film controlled atmosphere function, solve fruit and adopt the problem that sequela is rotted.
Two of difficult point of the present invention is: at the storing property of pears, in conjunction with local abundant lac resources advantage, with bleaching shellac as fruit glaze agent, utilize nanometer technology again, further improve the film forming of bleaching shellac film, improve the controlled atmosphere ability of film, when making preservative film have better water retention performance, can also carry out selective permeation to gases such as carbon dioxide preferably, to avoid causing the carbon dioxide injury of fruit.
Purpose of the present invention realizes by following technical proposal: a kind of bleaching lac nanometer preservative for pear is characterized in that being made up of following raw materials by weight percentage:
Bleaching shellac content is 24% the aqueous solution 8.3～62.5%
Silica nano material 0.1～0.8%
Fructus Piperis extract 2.0～10.0%
Radix Stemonae extract 2.0～10.0%
Magnolia cortex P.E 2.0～10.0%
Sodium dehydroacetate 0.5～2.0%
Gibberellin 50～200ppm
Water surplus.
Described bleaching lac nanometer preservative for pear makes by following method: add an amount of water earlier in silica nano material, high-speed stirred 10 minutes, add bleaching shellac content again and be 24% the aqueous solution, after fully mixing, add Fructus Piperis extract, Radix Stemonae extract, Magnolia cortex P.E, sodium dehydroacetate, gibberellin mixes, and gets final product.
The described bleaching shellac aqueous solution is by following raw materials by weight percentage:
Bleaching shellac 24%
Propane diols 12%
Oleic acid 6.46%
Sodium hydroxide solution is an amount of
Water surplus
Make through following method: earlier propane diols is heated to 110 ℃, adding bleaching shellac fully stirs, after treating the glue off-bottom, when temperature is reduced to 100 ℃, adding oleic acid and mix, when treating that temperature continues to reduce to 70 ℃-80 ℃, is that 1～3% sodium hydroxide solution adjusting bleaching shellac pH value of solution value is to 7.5-8.0 with concentration, add excess water then and mix, make bleaching shellac content and be 24% the aqueous solution.
Described Fructus Piperis extract, Radix Stemonae extract, Magnolia cortex P.E obtains through the following method of prior art: with pepper, the tuber of stemona, bark of official magnolia natural plant material are handled with the following method of prior art respectively: pulverize raw material, and made it 20 mesh sieves; In the raw material of pulverizing, add water or alcohol immersion 1～3 hour, ultrasonic wave extraction or heating and refluxing extraction 30～60 minutes, carry out vacuum filtration afterwards, repeat to extract 3 times, merging filtrate, carry out vacuum and concentrate, getting concentration is the plant bacteriostatic agent (being that per 1 gram raw material extracts simmer down to 1ml extract) of 1g/ml.
Described bleaching shellac, silica nano material, sodium dehydroacetate, gibberellin and pepper, the tuber of stemona, the bark of official magnolia, propane diols, oleic acid, NaOH are commercial product.
Pears preservation method of the present invention is such: with the above-mentioned bleaching lac nanometer preservative for pear for preparing pears are filmed, coating method can be filmed by hand or machinery is filmed, and dries then or machinery dries up, and packed in cases is preserved under room temperature and got final product.
The present invention has following advantage and effect: adopt such scheme, can further improve the film forming of bleaching shellac film, improve the controlled atmosphere ability of film, make it have better water retention performance, in the time of anticorrosion disease-resistant performance, can also carry out selective permeation to gases such as carbon dioxide preferably, effectively avoid fruit to be injured by carbon dioxide, after pears are carried out coating-film fresh-keeping, make pears at normal temperature, under the condition of refrigerating equipment, preserved 90～100 days, and commodity rate reaches 90%, percentage of water loss≤10%, batching in the antistaling agent is natural materials and food additives in addition, avirulence is residual, can not cause environmental pollution, not only effectively suppressed the loss of pear fruit moisture, reduced respiratory intensity, delayed the after-ripening of fruit, suppressed a large amount of the rotting that the dip-dye because of pathogen and spoilage organisms causes simultaneously, and bleaching shellac has improved the outward appearance of fruit at the film of fruit surface formation, improved commodity value, this technical costs is cheap, and is simple and practical, can effectively prolong the storage period and the shelf life of pears.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1
1, with pepper, the tuber of stemona, bark of official magnolia natural plant material are handled with the following method of prior art respectively: pulverize raw material, and made it 20 mesh sieves; In the raw material of pulverizing, add water or alcohol immersion 1 hour; Ultrasonic wave extracts or heating and refluxing extraction 60 minutes, carries out vacuum filtration afterwards, repeats to extract 3 times, and merging filtrate carries out vacuum and concentrates, concentration is that the plant of 1g/ml presses down agent (being that per 1 gram raw material extracts simmer down to 1ml extract).
2, commercial bleaching shellac, propane diols and oleic acid are got material by following mass percent:
Bleaching shellac 24 grams
Propane diols 12 grams
Oleic acid 6.46 grams
Sodium hydroxide solution is an amount of
Adding water to total amount is 100 grams
Make through following method: earlier propane diols is heated to 110 ℃, adding bleaching shellac fully stirs, after treating the glue off-bottom, when temperature is reduced to 100 ℃, adding oleic acid and mix, when treating that temperature continues to reduce to 70 ℃-80 ℃, is that 1% sodium hydroxide solution adjusting bleaching shellac pH value of solution value is to 7.5-8.0 with concentration, add excess water then and mix, make bleaching shellac content and be 24% the aqueous solution.
3, get material by following mass ratio:
Bleaching shellac content is 24% the aqueous solution 8.3 grams
Silica nano material 0.8 gram
Fructus Piperis extract 2.0 grams
Radix Stemonae extract 10.0 grams
Magnolia cortex P.E 2.0 grams
Sodium dehydroacetate 2 grams
Gibberellin 5mg
Adding water to total amount is 100 grams
By following method: in silica nano material, add an amount of water earlier, high-speed stirred 10 minutes, add bleaching shellac content again and be 24% the aqueous solution, after fully mixing, add Fructus Piperis extract, Radix Stemonae extract, Magnolia cortex P.E, sodium dehydroacetate, gibberellin mixes, and promptly gets bleaching lac nanometer preservative for pear.
4, with the above-mentioned bleaching lac nanometer preservative for pear for preparing pears are carried out craft and film, dry then, packed in cases is preserved under room temperature and is got final product.
Embodiment 2
1, with pepper, the tuber of stemona, bark of official magnolia natural plant material are handled with the following method of prior art respectively: pulverize raw material, and made it 20 mesh sieves; In the raw material of pulverizing, add water or alcohol immersion 3 hours; Ultrasonic wave extracts or heating and refluxing extraction 30 minutes, carries out vacuum filtration afterwards, repeats to extract 3 times, and merging filtrate carries out vacuum and concentrates, concentration is that the plant of 1g/ml presses down agent (being that per 1 gram raw material extracts simmer down to 1ml extract).
2, bleaching shellac content is that the preparation of 24% the aqueous solution is with embodiment 1.
3, get material by following quality:
Bleaching shellac content is 24% the aqueous solution 62.5 grams
Silica nano material 0.1 gram
Fructus Piperis extract 10.0 grams
Radix Stemonae extract 2.0 grams
Magnolia cortex P.E 10.0 grams
Sodium dehydroacetate 0.5 gram
Gibberellin 20mg
Adding water to total amount is 100 grams
Make by following method: in silica nano material, add an amount of water earlier, high-speed stirred 10 minutes, add bleaching shellac content again and be 24% the aqueous solution, after fully mixing, add Fructus Piperis extract, Radix Stemonae extract, Magnolia cortex P.E, sodium dehydroacetate, gibberellin mixes, and promptly gets bleaching lac nanometer preservative for pear.
4, with the above-mentioned bleaching lac nanometer preservative for pear for preparing pears are carried out machinery and film, machinery dries up then, and packed in cases is preserved under room temperature and got final product.
Claims (3)
1. bleaching lac nanometer preservative for pear is characterized in that being made up of following raw materials by weight percentage:
Bleaching shellac content is 24% the aqueous solution 8.3～62.5%
Silica nano material 0.1～0.8%
Fructus Piperis extract 2.0～10.0%
Radix Stemonae extract 2.0～10.0%
Magnolia cortex P.E 2.0～10.0%
Sodium dehydroacetate 0.5～2.0%
Gibberellin 50～200ppm
Water surplus
The described bleaching shellac aqueous solution is by following raw materials by weight percentage:
Bleaching shellac 24%
Propane diols 12%
Oleic acid 6.46%
Sodium hydroxide solution is an amount of
Water surplus
Make through following method: earlier propane diols is heated to 110 ℃, adding bleaching shellac fully stirs, after treating the glue off-bottom, when temperature is reduced to 100 ℃, adding oleic acid and mix, when treating that temperature continues to reduce to 70 ℃-80 ℃, is that 1～3% sodium hydroxide solution adjusting bleaching shellac pH value of solution value is to 7.5-8.0 with concentration, add excess water then and mix, make bleaching shellac content and be 24% the aqueous solution;
Described Fructus Piperis extract, Radix Stemonae extract, Magnolia cortex P.E obtains through the following method of prior art: with pepper, the tuber of stemona, bark of official magnolia natural plant material are handled with the following method of prior art respectively: pulverize raw material, and made it 20 mesh sieves; Add water or alcohol immersion 1～3 hour in the raw material of pulverizing, ultrasonic wave extraction or heating and refluxing extraction 30～60 minutes are carried out vacuum filtration afterwards, repeat to extract 3 times, and merging filtrate carries out vacuum and concentrates, and per 1 gram raw material extracts simmer down to 1ml extract.
2. bleaching lac nanometer preservative for pear according to claim 1, it is characterized in that making: in silica nano material, add an amount of water earlier by following method, high-speed stirred 10 minutes adds bleaching shellac content and is 24% the aqueous solution, after fully mixing again, add Fructus Piperis extract, Radix Stemonae extract, Magnolia cortex P.E, sodium dehydroacetate, gibberellin mixes, and gets final product.
3. pears preservation method, it is characterized in that with the bleaching lac nanometer preservative for pear that following raw materials by weight percentage is formed pears being filmed, coating method can be filmed by hand or machinery is filmed, and dries then or machinery dries up, packed in cases, under room temperature, preserve and get final product:
Bleaching shellac content is 24% the aqueous solution 8.3～62.5%
Silica nano material 0.1～0.8%
Fructus Piperis extract 2.0～10.0%
Radix Stemonae extract 2.0～10.0%
Magnolia cortex P.E 2.0～10.0%
Sodium dehydroacetate 0.5～2.0%
Gibberellin 50～200ppm
Water surplus
The described bleaching shellac aqueous solution is by following raw materials by weight percentage:
Bleaching shellac 24%
Propane diols 12%
Oleic acid 6.46%
Sodium hydroxide solution is an amount of
Water surplus
Make through following method: earlier propane diols is heated to 110 ℃, adding bleaching shellac fully stirs, after treating the glue off-bottom, when temperature is reduced to 100 ℃, adding oleic acid and mix, when treating that temperature continues to reduce to 70 ℃-80 ℃, is that 1～3% sodium hydroxide solution adjusting bleaching shellac pH value of solution value is to 7.5-8.0 with concentration, add excess water then and mix, make bleaching shellac content and be 24% the aqueous solution;
Described Fructus Piperis extract, Radix Stemonae extract, Magnolia cortex P.E obtains through the following method of prior art: with pepper, the tuber of stemona, bark of official magnolia natural plant material are handled with the following method of prior art respectively: pulverize raw material, and made it 20 mesh sieves; Add water or alcohol immersion 1～3 hour in the raw material of pulverizing, ultrasonic wave extraction or heating and refluxing extraction 30～60 minutes are carried out vacuum filtration afterwards, repeat to extract 3 times, and merging filtrate carries out vacuum and concentrates, and per 1 gram raw material extracts simmer down to 1ml extract.
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810058036XA CN101223910B (en) | 2008-01-17 | 2008-01-17 | Bleaching lac nanometer preservative for pear and pear refreshing method |
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| CN200810058036XA CN101223910B (en) | 2008-01-17 | 2008-01-17 | Bleaching lac nanometer preservative for pear and pear refreshing method |
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| CN101223910A CN101223910A (en) | 2008-07-23 |
| CN101223910B true CN101223910B (en) | 2010-08-25 |
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| CN101371672B (en) * | 2008-09-05 | 2011-04-06 | 中国林业科学研究院资源昆虫研究所 | Bleached shellac antistaling agent for orange |
| CN101836673B (en) * | 2010-05-20 | 2014-02-05 | 中山市先禾生物科技有限公司 | Traditional Chinese medicine refreshing fruit wax |
| CN101828597B (en) * | 2010-05-20 | 2012-07-25 | 中山市先禾生物科技有限公司 | Production method of traditional Chinese medicine preservative fruit wax |
| US8883238B2 (en) | 2010-08-20 | 2014-11-11 | Pfm, Llc | Fresh fruit preservative and method of using same |
| US9445615B2 (en) | 2013-07-02 | 2016-09-20 | Pfm, Llc | Fresh potato preservative and method of using same |
| CN103918898B (en) * | 2014-04-16 | 2016-03-16 | 上海朝翔生物技术有限公司 | Magnolia cortex P.E feed addictive and preparation method thereof |
| CN108354007B (en) * | 2017-12-29 | 2021-03-23 | 河南健特生物科技集团有限公司 | Antibacterial film coating agent for preserving citrus fruits and preparation method and application thereof |
| CN112400987A (en) * | 2019-08-20 | 2021-02-26 | 云南达康源生物产业发展有限公司 | Preparation method of passion fruit shellac fruit preservative |
| CN111436490B (en) * | 2020-05-13 | 2022-11-08 | 中国林业科学研究院林产化学工业研究所 | Preparation method of thin-shell pecan compound preservative |
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