CN101897357A - Compound coated preservative for fruits and vegetables and preparation method and applications thereof - Google Patents
Compound coated preservative for fruits and vegetables and preparation method and applications thereof Download PDFInfo
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- CN101897357A CN101897357A CN 201010225388 CN201010225388A CN101897357A CN 101897357 A CN101897357 A CN 101897357A CN 201010225388 CN201010225388 CN 201010225388 CN 201010225388 A CN201010225388 A CN 201010225388A CN 101897357 A CN101897357 A CN 101897357A
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Abstract
The invention relates to a compound coated preservative for fruits and vegetables and a preparation method and applications thereof. The preservative is prepared from the following materials in portions by weight: 1 portion of chitosan, 2 portions of citric acid, 0.2 portion of CaCl2 and 0.4 portion of Vc. The materials are ground by a sand mill to obtain fine powder and evenly mixed to obtain the preservative. The application method comprises the following steps: adding drinkable tap water to the preservative so as to dissolve the preservative, and stirring until the preservative is completely dissolved; cleaning the fresh fruits and vegetables; soaking the fruits and vegetables in the preservative solution, or spraying or spreading the preservative solution on the surfaces of the fruits and vegetables; and drying in the air, and storing the fruits and vegetables at room temperature or low temperature. The invention can effectively enhance the preservation effect, thereby facilitating the user operation and transportation and lowering the transportation cost.
Description
(1) technical field
The invention belongs to the postharvest technology of fruits and vegetables field, relate to a kind of pollution-free, non-harmful fruit and vegetable coating antistaling agent and preparation method thereof and application, relate in particular to shitosan and other each component and be solid constituent entirely.
(2) background technology
Fruit, vegetables postharvest storage are improper, the quality of product is descended, even rot, and cause bigger economic loss.Therefore, the post-harvest fresh-keeping to fruits and vegetables should give enough attention.
Traditional storage technique comprises cryopreservation, air conditioned storage, subatmospheric pressure storage, plastic film packaging and chemical agent processing etc., and above technology can obtain better effect, but certain defective is also arranged, and is big as the equipment investment of low temperature and air conditioned storage, is difficult for promoting; Plastic film packaging easily causes rots and peculiar smell; Chemical preservative is handled and is had the residual harmful health.
The macromolecular material coating fresh-keeping technology of Shi Yonging has effect preferably in recent years, as patent of invention (patent No. 200810140359.3 and 02157908.3).In the existing patented technology,, need be mixed with certain density antistaling agent as dissolution aids, be used for the fresh-keeping of fruits and vegetables with finite concentration organic acid soln (as acetate, citric acid etc.) because shitosan is insoluble in water.Common have two kinds of product types, the one, shitosan and other compositions are placed separately, weigh respectively in strict accordance with certain ratio during use, prepare certain density organic acid soln earlier, add shitosan and other composition again, but the user needs to calculate in use and the consumption of the accurate various compositions of weighing, dissolving preparation step by step then, and operation is inconvenience very; Another kind is directly shitosan to be mixed with liquid condition with organic acid by manufacturer, though easy to use, the big quality of volume is heavy, has increased cost of transportation.
(3) summary of the invention
The present invention prepares a kind of compound coated preservative for fruits and vegetables in order to solve above-mentioned weak point, can effectively improve fresh-keeping effect, both is user-friendly to, and can conveniently transport again, reduces cost of transportation.
A kind of fruits and vegetables composite coating preservative is made of by weight following composition: 1 part of shitosan, 2 parts, 0.2 part CaCl of citric acid
2With 0.4 part of Vc.
Fruits and vegetables composite coating preservative preparation method: above-mentioned various compositions are solid constituent, the mixing of proportionally weighing of several compositions, grind to form fine powder through sand mill, making powdered composition is the fruits and vegetables composite coating preservatives, can be distributed into a certain amount of parcel, sealing places cool place, dry environment to store down.
A kind of application process of fruits and vegetables composite coating preservative: the ratio of fruits and vegetables composite coating preservative and water is 1: 25～35 (weight ratios) when being used for general preserving fruit and vegetable utilizing, and preferred ratio is 1: 30 (weight ratio).Add drinkable running water dissolving during use, be stirred to dissolving fully.Fresh fruit of vegetables is cleaned up, soak, spray or be applied in fruit and vegetable surfaces, dry, place room temperature or low temperature under and preserve with antistaling agent solution.
The natural component that described shitosan makes for the chitin deacetylase base because the shitosan source is abundant, nontoxic, pollution-free, and also has health-care effect to human body.Can form one deck semipermeable membrane on fruit surface, and have antibacterial action, make fruit surface form the microenvironment of a controlled atmosphere, therefore the breathing of delayed fruit and other physiological metabolism activities can prolong the storage time of fruit;
Described citric acid can be regulated the pH value of solution value as dissolution aids, has the antiseptic and inhibiting bacteria function effect simultaneously;
Described Vc is the antioxidation and color-protecting agent;
Described calcium chloride can be protected the integrality of cell membrane, keeps the hardness of fruits and vegetables tissue, has fresh-keeping synergistic effect.
Described each component is all selected food-grade, all can buy from professional production producer.
The present invention has the following advantages:
1) the fresh-keeping conventional method of chitosan coating need take by weighing shitosan and dissolves with certain density acid and other compositions, and the operating technology difficulty is big; This product is a solid powdery, gets final product with a certain proportion of water mixed dissolution on request, and is extremely easy to use; Compare little, the convenient transportation of volume with the liquid antistaling agent for preparing.2) all the components nontoxic, have no side effect, shitosan also has health-care effect to human body, has edibility.3) contain antioxidant content, compare with single chitosan coating agent, fresh-keeping effect is better, can also bring into play antioxidation, especially can play anti-brown stain effect to fresh-cut fruit and vegetable.
(4) specific embodiment
1 part of shitosan, 2 parts, 0.2 part CaCl of citric acid get in unit by weight
2With 0.4 part of Vc, grind to form fine powder through sand mill, fully mix and make compound coated preservative for fruits and vegetables, standby.
Embodiment 1
It is fresh-keeping to be applied to the strawberry room temperature, gets compound coated preservative for fruits and vegetables, dissolves with drinkable running water in the ratio of 1: 30 (weight ratio), is stirred to abundant dissolving, evenly is sprayed at the surface of strawberry after the cooling, at room temperature preserves after drying, and comparable contrast prolongs 3 days.
Embodiment 2
It is fresh-keeping to be applied to the apple shelf life, get compound coated preservative for fruits and vegetables, ratio in 1: 35 (weight ratio) is dissolved with drinkable running water, be stirred to abundant dissolving, cooling back is dipped in hairbrush and is got fresh-keeping liquid and smear apple surface, dry the back room temperature environment and place down, comparable contrast prolonged shelf life more than 30 days.
Embodiment 3
Fresh-cut lotus root fresh-keeping, described composite antistaling agent for fruits and vegetables adds drinkable running water dissolving in the ratio of 1: 28 (weight ratio), is stirred to abundant dissolving.Fresh lotus rhizome peeling, the excision rhizoma nelumbinis, cutting is the thin slice about thick 0.4～0.5cm, soaks 10 minutes with made composite antistaling agent for fruits and vegetables solution then, drains the back with the vacuum packaging of the thick PE bag of 0.03mm, places 4 ℃ of storages down.Can preserve more than 40 days.
Claims (4)
1. compound coated preservative for fruits and vegetables is characterized in that being made up of by weight following composition:
1 part of shitosan
2 parts of citric acids
CaCl
20.2 part
0.4 part of Vc.
2. the preparation method of a kind of compound coated preservative for fruits and vegetables according to claim 1 is characterized in that by said ratio shitosan, citric acid, CaCl
2Grind to form fine powder with Vc, and fully mix and make.
3. the application of a kind of compound coated preservative for fruits and vegetables according to claim 1 is characterized in that the fruits and vegetables composite coating preservative is added drinkable running water dissolving, is stirred to dissolving fully; Fresh fruit of vegetables is cleaned up, soak, spray or be applied in fruit and vegetable surfaces, dry, place room temperature or low temperature under and preserve with antistaling agent solution; The ratio of described fruits and vegetables composite coating preservative and water is 1: 25～35 by weight.
4. the application of a kind of compound coated preservative for fruits and vegetables according to claim 3, the optimal proportion that it is characterized in that fruits and vegetables composite coating preservative and water is 1: 30 by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201010225388 CN101897357A (en) | 2010-07-08 | 2010-07-08 | Compound coated preservative for fruits and vegetables and preparation method and applications thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010225388 CN101897357A (en) | 2010-07-08 | 2010-07-08 | Compound coated preservative for fruits and vegetables and preparation method and applications thereof |
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| CN101897357A true CN101897357A (en) | 2010-12-01 |
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| CN 201010225388 Pending CN101897357A (en) | 2010-07-08 | 2010-07-08 | Compound coated preservative for fruits and vegetables and preparation method and applications thereof |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144665A (en) * | 2011-05-04 | 2011-08-10 | 江西农业大学 | Silver-loaded nano-TiO2 antimicrobial preservation method of Nanfeng mandarin oranges |
| CN102726515A (en) * | 2012-07-17 | 2012-10-17 | 广东石油化工学院 | Fresh-keeping method of Sanhua plums |
| CN102845510A (en) * | 2012-09-17 | 2013-01-02 | 中国农业大学 | Lotus root storage method |
| CN102986862A (en) * | 2012-10-26 | 2013-03-27 | 张建新 | Preparation method of fruit and vegetable preservative |
| CN103478241A (en) * | 2013-09-29 | 2014-01-01 | 大连铭德生态农业专业合作社 | Seleniferous film coating agent for fresh preservation of large cherry |
| CN103598322A (en) * | 2013-12-09 | 2014-02-26 | 北京雷力农用化学有限公司 | Chitosan fruit/vegetable preservative, and preparation method and application thereof |
| CN104068106A (en) * | 2014-06-18 | 2014-10-01 | 塔里木大学 | Antiseptic preservative for freshly-cut fruits and vegetables and application of antiseptic preservative |
| CN104663874A (en) * | 2015-01-23 | 2015-06-03 | 广西大学 | Coating preservation method of fresh-cut Chinese yam |
| CN104686644A (en) * | 2013-12-04 | 2015-06-10 | 四川农业大学 | High-efficiency nontoxic litchi fresh-keeping agent |
| CN108244232A (en) * | 2018-03-20 | 2018-07-06 | 大连民族大学 | A kind of fresh-cut fruit and vegetable coating antistaling agent containing chitosan oligosaccharide and Calcium Ascorbate |
| CN108651610A (en) * | 2017-03-28 | 2018-10-16 | 许昌学院 | A kind of grape specific complex antistaling agent and preparation method thereof |
| CN109329402A (en) * | 2018-09-29 | 2019-02-15 | 江苏农林职业技术学院 | A kind of keeping fresh and protecting color method of fresh-cut lotus root |
| CN109601614A (en) * | 2019-01-11 | 2019-04-12 | 东北农业大学 | A kind of cucumber composite preservative and preservation method |
| CN109699739A (en) * | 2019-02-19 | 2019-05-03 | 北京工商大学 | A kind of antistaling agent preventing fresh-cut pear brown stain |
| CN110100882A (en) * | 2019-04-19 | 2019-08-09 | 杭州千岛湖纯浙农业开发有限公司 | Fruit freshness preserving pulvis and preparation method thereof |
| CN110896999A (en) * | 2019-12-07 | 2020-03-24 | 怀化市鹤翔生态农业股份有限公司 | Application method of fruit and vegetable fresh-keeping liquid |
| CN110999953A (en) * | 2019-11-29 | 2020-04-14 | 大连民族大学 | Preparation method and application of edible coating preservative for fresh-cut potatoes |
| CN114600955A (en) * | 2022-03-22 | 2022-06-10 | 四川大学 | Fruit and vegetable film preservative based on photodynamic sterilization and preparation and application methods thereof |
| CN115226766A (en) * | 2022-05-11 | 2022-10-25 | 沈阳化工大学 | Preparation method of natural compound preservative for cherry fruits |
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Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144665A (en) * | 2011-05-04 | 2011-08-10 | 江西农业大学 | Silver-loaded nano-TiO2 antimicrobial preservation method of Nanfeng mandarin oranges |
| CN102726515A (en) * | 2012-07-17 | 2012-10-17 | 广东石油化工学院 | Fresh-keeping method of Sanhua plums |
| CN102726515B (en) * | 2012-07-17 | 2014-05-07 | 广东石油化工学院 | Fresh-keeping method of Sanhua plums |
| CN102845510A (en) * | 2012-09-17 | 2013-01-02 | 中国农业大学 | Lotus root storage method |
| CN102845510B (en) * | 2012-09-17 | 2014-02-12 | 中国农业大学 | Lotus root storage method |
| CN102986862A (en) * | 2012-10-26 | 2013-03-27 | 张建新 | Preparation method of fruit and vegetable preservative |
| CN103478241A (en) * | 2013-09-29 | 2014-01-01 | 大连铭德生态农业专业合作社 | Seleniferous film coating agent for fresh preservation of large cherry |
| CN103478241B (en) * | 2013-09-29 | 2015-11-25 | 顾祥茂 | The fresh-keeping use of large cherry is containing selenium plastics |
| CN104686644A (en) * | 2013-12-04 | 2015-06-10 | 四川农业大学 | High-efficiency nontoxic litchi fresh-keeping agent |
| CN103598322A (en) * | 2013-12-09 | 2014-02-26 | 北京雷力农用化学有限公司 | Chitosan fruit/vegetable preservative, and preparation method and application thereof |
| CN104068106A (en) * | 2014-06-18 | 2014-10-01 | 塔里木大学 | Antiseptic preservative for freshly-cut fruits and vegetables and application of antiseptic preservative |
| CN104663874A (en) * | 2015-01-23 | 2015-06-03 | 广西大学 | Coating preservation method of fresh-cut Chinese yam |
| CN108651610A (en) * | 2017-03-28 | 2018-10-16 | 许昌学院 | A kind of grape specific complex antistaling agent and preparation method thereof |
| CN108244232A (en) * | 2018-03-20 | 2018-07-06 | 大连民族大学 | A kind of fresh-cut fruit and vegetable coating antistaling agent containing chitosan oligosaccharide and Calcium Ascorbate |
| CN109329402A (en) * | 2018-09-29 | 2019-02-15 | 江苏农林职业技术学院 | A kind of keeping fresh and protecting color method of fresh-cut lotus root |
| CN109601614A (en) * | 2019-01-11 | 2019-04-12 | 东北农业大学 | A kind of cucumber composite preservative and preservation method |
| CN109699739A (en) * | 2019-02-19 | 2019-05-03 | 北京工商大学 | A kind of antistaling agent preventing fresh-cut pear brown stain |
| CN110100882A (en) * | 2019-04-19 | 2019-08-09 | 杭州千岛湖纯浙农业开发有限公司 | Fruit freshness preserving pulvis and preparation method thereof |
| CN110999953A (en) * | 2019-11-29 | 2020-04-14 | 大连民族大学 | Preparation method and application of edible coating preservative for fresh-cut potatoes |
| CN110896999A (en) * | 2019-12-07 | 2020-03-24 | 怀化市鹤翔生态农业股份有限公司 | Application method of fruit and vegetable fresh-keeping liquid |
| CN114600955A (en) * | 2022-03-22 | 2022-06-10 | 四川大学 | Fruit and vegetable film preservative based on photodynamic sterilization and preparation and application methods thereof |
| CN115226766A (en) * | 2022-05-11 | 2022-10-25 | 沈阳化工大学 | Preparation method of natural compound preservative for cherry fruits |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20101201 |