CN103070224A - Natural fragrance fresh-keeping agent used for litchi - Google Patents
Natural fragrance fresh-keeping agent used for litchi Download PDFInfo
- Publication number
- CN103070224A CN103070224A CN2012100415369A CN201210041536A CN103070224A CN 103070224 A CN103070224 A CN 103070224A CN 2012100415369 A CN2012100415369 A CN 2012100415369A CN 201210041536 A CN201210041536 A CN 201210041536A CN 103070224 A CN103070224 A CN 103070224A
- Authority
- CN
- China
- Prior art keywords
- fresh
- antistaling agent
- lichee
- litchi
- keeping
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Fats And Perfumes (AREA)
Abstract
The invention relates to a natural fragrance fresh-keeping agent used in fruit fresh keeping after litchi picking. The fresh-keeping agent comprises tea tree oil, eugenol, and citral. The fresh-keeping agent has a good volatilization nature, and can form a fragrance with antimicrobial and preservative functions around litchi fruits. Therefore, litchi fruit rotten rate after picking is effectively reduced, and litchi fresh period is prolonged. The components of the fresh-keeping agent provided by the invention are natural edible fragrances with no toxicity or harm. Preservation and fresh-keeping are carried out with volatile fragrance, such that the fresh-keeping agent is safe, and causes no residue.
Description
Technical field
The present invention relates to the preserving fruit and vegetable utilizing field, particularly the fragrant atmosphere type of a kind of lichee antistaling agent.
Background technology
Lichee and banana, pineapple, longan together are known as " southern part of the country four large fruits ", belong to typical tropical south subtropics fruit.China cultivates lichee country the earliest in the world, and the plantation of existing two thousand years is historical.At present, China's lichee cultivated area and annual production account for respectively 80% and 75% of world's lichee gross area and total output, and all the row whole world is the first.
Litchi fruits is difficult for storage.After just having lichee to adopt from ancient times " flavor went on 1st, then look change on the two, three days then color, smell and taste go also to the greatest extent " saying.The accumulating preservation technique aggregate level of the present lichee of China is not high, and this is the Main Bottleneck that developing lichee international market was gone abroad, restricted to the restriction lichee always.
In recent years, developed country improves constantly the technical standard of farm imports, has raised the threshold of agricultural products in China outlet, has directly affected carrying out smoothly of China's lichee export trade.Therefore a lot of Chemical Preservative Method of Fruits, stifling such as sulfur dioxide gas; The chemical bactericide such as thiophanate, Shi Baoke dip-coatings etc. are all because inevitable SO
2Or residues of pesticides and being restricted.
At present, utilize natural extract such as flavorant to carry out fruit freshness preserving and meet demand for security, be applied to the existing Patents of fruit freshness preserving, be CN200410055506.9 such as application number, be garlic oil, cinnamic acid, eugenol, peppermint wet goods spices and other plant extract such as selfheal medicinal extract, trailing plants leaf medicinal extract, extractum rhei etc. to be mixed with antistaling agent litchi and longan is carried out immersion treatment before the preservation, make the antistaling agent that contains fragrance component directly contact fruit surface and reach antibacterial corrosion-resistant effect; And for example application number is CN200710028043.0, utilizes the mixed liquor of the spices such as eugenol, cinnamic acid, thymol that fruit is soaked or stifling, is used for fruit freshness preserving.
Summary of the invention
The object of the invention is to provide a kind of to the effective natural fragrant atmosphere antistaling agent of lichee fresh-keeping.Utilize the volatility of this antistaling agent to carry out lichee fresh-keeping, can reduce lichee and adopt rear rotting rate, prolong storage period, be a kind of fill a prescription simply be convenient to suitability for industrialized production, without the residual crude antistaling agent of chemical agent.
The inventor is by a large amount of experiments, finds take tea oil as main component, is aided with the antistaling agent that eugenol and citral make after composite and has outstanding fresh-keeping effect.
Antistaling agent of the present invention is achieved like this specifically specifically:
This antistaling agent comprises 6 ~ 7 parts of tea oil weight portions, 1.5 ~ 2.5 parts of citral weight portions, 1 ~ 2 part of eugenol weight portion.Certainly, other has the component of bactericidal action in addition can also to add some in the antistaling agent of the present invention, such as Thymol etc.
Wherein, eugenol and citral can be pure eugenol and citral, also can be can be as the natural plant essential oils that is rich in eugenol, citral of food additives.
When above-mentioned antistaling agent uses, with each component mixing of antistaling agent, together seal preservation with lichee.
In order to reach better effect, can be adsorbed on cotton balls, the nonwoven etc. with means such as dropping, sprinklings after the antistaling agent mixing, can be carrier adsorption with porous inertia powder (starch, dextrin etc.) with each component also, then seal together preservation with lichee.Utilize the volatile character of spices itself, around litchi fruits, make antibacterial anticorrosion fragrant atmosphere, not direct contacting fruit and simple to operation.
Effective use amount of this fragrant atmosphere antistaling agent is decided on the Packing Capacity of lichee, and every hectolitre Packing Capacity uses antistaling agent 20 ~ 30ml.Antistaling agent directly can be added drop-wise to during use and make the bacteriostasis, preservation cotton balls on the rayon balls, then put into the Polythene Bag that lichee is housed, by the volatilization of fragrance component, around litchi fruits, form antibacterial atmosphere, reach fresh-keeping effect.
Tea oil is the pure natural plant essential oil that the mode of distilling is extracted from the branches and leaves of Myrtaceae paperbark, is one of food flavor of allowing of FDA.China Ministry of Public Health has also listed tea oil in the food flavor list in the bulletin of issue in 2003.Tea oil is applied in the spice liquid litchi fruits be carried out the fresh-keeping report that yet there are no.
Eugenol is the main component in the volatile clove oil, is organic phenols, has preferably volatility, can act on protein and the lipid of microbial cell film, and fungi is had stronger inhibitory action.In actual mechanical process of the present invention, can adopt safe eugenol source, such as pure eugenol or be rich in the natural essential oil (such as clove leaf oil, cloves caul-fat, bay leaves oil etc.) etc. of eugenol.Citral is the main component in lemon grass (Cymbopogon citratus) volatile oil and the fruit of a cubeb litsea tree volatile oil, and the effect that destroys the fungi plasma membrane is arranged, and can adopt safe citral source in actual mechanical process, such as pure citral or be rich in the natural essential oil etc. of citral.
Tea oil, eugenol and citral three complement each other, Synergistic, fruit particularly lichee fresh-keeping have beyond thought effect, not only Environmental Safety but also good bacteriostasis, preservation ability is arranged, can be issued in lower concentration preferably fungistatic effect, the spice liquid use amount is little, on the color of lichee own without impact.In addition, eugenol, citral also have certain antioxidation, can make tea oil preserve the longer time, prevent from becoming sour, and the product quality of antistaling agent is more stable.
The present invention has following beneficial effect:
1, litchi fruits appearance out-of-flatness, the present invention can kill the bacterium of hiding in each corner of litchi fruits by fragrant atmosphere, and sterilization is more thorough.
2, antistaling agent is sprayed onto on rayon balls or the nonwoven, seals preservation with lichee, antistaling agent does not directly contact litchi fruits.Utilize the volatility of spices, around litchi fruits, create the fragrant atmosphere of bacteriostasis, preservation, convenient and easy and environmental protection noresidue.
3, tea oil, eugenol and citral three have good synergy, has beyond thought effect at lichee fresh-keeping, not only Environmental Safety but also good bacteriostasis, preservation ability is arranged, can be issued in lower concentration preferably fungistatic effect, the spice liquid use amount is little, and is little on the color impact of lichee own.
4, eugenol and citral also have certain oxidation resistance, can make the antistaling agent product quality more stable, increase the holding time of antistaling agent.
The specific embodiment
The present invention will be further described below in conjunction with example.
Example 1: with tea oil 600g, citral 200g with eugenol 200g is composite and use the high speed dispersion instrument fully to mix, can make the 1L antistaling agent.This is mixed antistaling agent directly be added drop-wise to and make the bacteriostasis, preservation cotton balls on the rayon balls, then put into the Polythene Bag that lichee is housed, sealing preservation.The use amount of antistaling agent is that every hectolitre Polythene Bag volume uses antistaling agent 20ml, forms the fragrant atmosphere of bacteriostasis, preservation after the antistaling agent volatilization around lichee.Under 4 ℃ of conditions 15 days lichee of storage well the fruit rate can reach more than 90%.
Example 2: with tea oil 700g, citral 150g with eugenol 150g is composite and use the high speed dispersion instrument fully to mix, can obtain the 1L antistaling agent.This antistaling agent directly is added drop-wise to makes the bacteriostasis, preservation cotton balls on the rayon balls, then put into the Polythene Bag that lichee is housed, sealing preservation.The use amount of antistaling agent is that every hectolitre Polythene Bag volume uses antistaling agent 25ml.15 days good fruit rates of storage can reach more than 90% under 4 ℃ of conditions.
Example 3: with tea oil 650g, citral 250g with eugenol 100g is composite and use the high speed dispersion instrument fully to mix, can obtain the 1L antistaling agent.This antistaling agent directly is added drop-wise to makes the bacteriostasis, preservation cotton balls on the rayon balls, then put into the Polythene Bag that lichee is housed, sealing preservation.The use amount of antistaling agent is that every hectolitre Polythene Bag volume uses antistaling agent 28ml.15 days good fruit rates of storage can reach more than 90% under 4 ℃ of conditions.
Embodiment 4:
Tea oil 630ml, citral 230ml and eugenol 100ml and Thymol 50ml are carried out composite, use the high speed dispersion instrument fully to mix, can obtain the 1L composite preservative.This antistaling agent directly is added drop-wise to puts into the polyethylene valve bag that lichee is housed after making the bacteriostasis, preservation cotton balls on the rayon balls, the sealing preservation.The use amount of antistaling agent is that every hectolitre polyethylene valve bag volume uses antistaling agent 25ml.15 days good fruit rates of storage can reach more than 90% under 4 ℃ of conditions.
Embodiment 5:
The composite collaborative preserve test of tea oil, citral and eugenol:
1) select and do not have flaw, fruit colour is similar, big or small homogeneous, disease-free fresh lichee, random packet, 100 every group.
2) tea oil, citral and eugenol are carried out composite (component and proportioning see Table 1), use the high speed dispersion instrument fully to mix, can obtain the 1L composite preservative.Each antistaling agent directly dripped put into the polyethylene valve bag that lichee is housed after same amount is made the bacteriostasis, preservation cotton balls to the rayon balls, seal 4 ℃ of preservations.The use amount of antistaling agent is that every hectolitre polyethylene valve bag volume uses antistaling agent 20ml.
3) 4 ℃ of lower storages took out lichee after 15 days, calculated good fruit rate.Simultaneously, get at random 20 from each group, 60 lichee place white porcelain dish altogether, at room temperature place a period of time.After litchi pulp recovers normal temperature, be and pass professional taste panel and carry out subjective appreciation.Subjective appreciation carries out organoleptic indicator's evaluation by taste panel by the fresh-keeping effect of observing and tasting the experiment lichee.As shown in Table 1, after tea oil and citral, eugenol are composite, can reach synergistic function.
Table 1 antistaling agent component ratio and fresh-keeping effect
| Form and proportioning | Fresh-keeping effect |
| (1) citral: eugenol=2:1 | Good fruit rate 80%; Fruit colour is dark red; Fruit and pulp have the peculiar fragrance of lichee and flavour, free from extraneous odour. |
| (2) tea oil | Good fruit rate 75%; Fruit colour is dark red; Fruit has the peculiar fragrance of lichee, gives off a strong fragrance; Pulp has the peculiar flavour of lichee, free from extraneous odour. |
| (3) tea oil: citral: eugenol=6:2:1 | Good fruit rate 91%; Fruit colour is scarlet; Fruit and pulp have the peculiar fragrance of lichee and flavour, pure and fresh free from extraneous odour. |
Claims (4)
1. a natural fragrant atmosphere antistaling agent that is used for lichee is characterized in that comprising by weight 6 ~ 7 parts of tea oils, 1.5 ~ 2.5 parts of citrals, 1 ~ 2 part of eugenol.
2. the using method of the described antistaling agent of claim 1 is characterized in that antistaling agent component mixing is together sealed preservation with lichee.
3. the using method of the described antistaling agent of claim 2 is characterized in that the antistaling agent mixing, is adsorbed on cotton balls or the nonwoven, together seals preservation with lichee.
4. the using method of claim 2 or 3 described antistaling agents is characterized in that: the antistaling agent consumption is every hectolitre Packing Capacity with antistaling agent 20 ~ 30ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100415369A CN103070224A (en) | 2011-11-15 | 2012-02-23 | Natural fragrance fresh-keeping agent used for litchi |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110361414.3 | 2011-11-15 | ||
| CN201110361414 | 2011-11-15 | ||
| CN2012100415369A CN103070224A (en) | 2011-11-15 | 2012-02-23 | Natural fragrance fresh-keeping agent used for litchi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103070224A true CN103070224A (en) | 2013-05-01 |
Family
ID=48147087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100415369A Pending CN103070224A (en) | 2011-11-15 | 2012-02-23 | Natural fragrance fresh-keeping agent used for litchi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103070224A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304436A (en) * | 2014-11-25 | 2015-01-28 | 林廷柱 | Fruit and vegetable fresh keeping paper bag |
| CN104920600A (en) * | 2015-07-06 | 2015-09-23 | 广西壮族自治区农业科学院农产品加工研究所 | Preservative for longan and preparation method and preservation method thereof |
| CN112106828A (en) * | 2020-09-29 | 2020-12-22 | 湖南新发食品有限公司 | Natural preservative for day lily |
| CN115316430A (en) * | 2021-05-10 | 2022-11-11 | 陈芳 | Food fresh-keeping method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1041262A (en) * | 1988-09-23 | 1990-04-18 | 中国科学院华南植物研究所 | Natural fresh-keeping agent of fruits |
| DE69915033T2 (en) * | 1998-12-03 | 2004-12-30 | Xeda International | PROCESS FOR THE INHIBITORY TREATMENT OF TUBERS AND ONIONS WITH EUGENOL AND / OR ISOEUGENOL |
| CN1586231A (en) * | 2004-07-30 | 2005-03-02 | 广东省五华县供销集团公司 | Natural plant freshness preserving agent for lichee and longan and its use |
| CN101066069A (en) * | 2007-05-16 | 2007-11-07 | 广东工业大学 | Compounding process and usage of spice oil composition for preserving fruit |
| CN101836713A (en) * | 2010-05-25 | 2010-09-22 | 南昌大学 | Preservative of germinated brown rice and preparation method thereof |
-
2012
- 2012-02-23 CN CN2012100415369A patent/CN103070224A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1041262A (en) * | 1988-09-23 | 1990-04-18 | 中国科学院华南植物研究所 | Natural fresh-keeping agent of fruits |
| DE69915033T2 (en) * | 1998-12-03 | 2004-12-30 | Xeda International | PROCESS FOR THE INHIBITORY TREATMENT OF TUBERS AND ONIONS WITH EUGENOL AND / OR ISOEUGENOL |
| CN1586231A (en) * | 2004-07-30 | 2005-03-02 | 广东省五华县供销集团公司 | Natural plant freshness preserving agent for lichee and longan and its use |
| CN101066069A (en) * | 2007-05-16 | 2007-11-07 | 广东工业大学 | Compounding process and usage of spice oil composition for preserving fruit |
| CN101836713A (en) * | 2010-05-25 | 2010-09-22 | 南昌大学 | Preservative of germinated brown rice and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 朱德明，等: "茶树油对芭蕉炭疽菌菌丝生长和孢子萌发的抑制活性", 《食品研究与开发》, vol. 29, no. 6, 30 June 2008 (2008-06-30), pages 134 - 137 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304436A (en) * | 2014-11-25 | 2015-01-28 | 林廷柱 | Fruit and vegetable fresh keeping paper bag |
| CN104920600A (en) * | 2015-07-06 | 2015-09-23 | 广西壮族自治区农业科学院农产品加工研究所 | Preservative for longan and preparation method and preservation method thereof |
| CN112106828A (en) * | 2020-09-29 | 2020-12-22 | 湖南新发食品有限公司 | Natural preservative for day lily |
| CN115316430A (en) * | 2021-05-10 | 2022-11-11 | 陈芳 | Food fresh-keeping method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ayala‐Zavala et al. | Enhancing safety and aroma appealing of fresh‐cut fruits and vegetables using the antimicrobial and aromatic power of essential oils | |
| Viacava et al. | Effect of free and microencapsulated thyme essential oil on quality attributes of minimally processed lettuce | |
| CN101066069B (en) | Compounding process and usage of spice oil composition for preserving fruit | |
| Hyun et al. | Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage | |
| Sanchís et al. | Integration of antimicrobial pectin‐based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh‐cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) | |
| CN105166028A (en) | Preserving agent for litchi and preparation method of the preserving agent for litchi | |
| CN104824139B (en) | Honey peach Chinese herbal medicine biological prepares tin foil integrated treatment and fresh-keeping method for storing | |
| Sabir | Postharvest quality response of broccoli florets to combined application of 1-methylcyclopropene and modified atmosphere packaging | |
| CN103070224A (en) | Natural fragrance fresh-keeping agent used for litchi | |
| Goñi et al. | Application of tea tree and clove essential oil on late development stages of Butterhead lettuce: Impact on microbiological quality | |
| Rudra et al. | Natural additives with antimicrobial and flavoring potential for fresh-cut produce | |
| CN103385288A (en) | Method for lichee fresh-keeping by epigallocatechin gallate | |
| CN105432779A (en) | Ethylene absorbent for retaining freshness of bananas and preparation method thereof | |
| CN104012647A (en) | Loquat fruit preservation method through nano packaging compound plant essential oil treatment | |
| CN107788104A (en) | A kind of fresh-cut fruit and vegetable antistaling agent and preparation method thereof and application method | |
| Izumi et al. | Physiology and quality of fresh-cut produce in CA/MA storage | |
| CN107372808A (en) | A kind of fruit composite preservative and preparation method thereof | |
| Fang et al. | Effect of modified atmosphere packaging on microbial growth, quality and enzymatic defence of sanitiser washed fresh coriander | |
| CN101218937B (en) | Strawberry biological antimicrobial antistaling agent and fresh-keeping method thereof | |
| CN106359558A (en) | Natural cherry fresh keeping agent and preparation method thereof | |
| CN108606040A (en) | A method of extending bread product shelf life | |
| CN101218936B (en) | Fresh-keeping method for jujube | |
| Sanchez-Tamayo et al. | Inactivation of foodborne pathogens on gala apples by application of antimicrobial waxes | |
| CN105123911A (en) | Biological prevention and treatment method of gray mold of postharvest blueberries | |
| Sayyari et al. | Impact of hexanal, Pelargonium. Essential oil-Cucurbita pepo oil and enhanced freshness formulation (EFF) on storage life of grape cv. Bidaneh Sefid. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130501 |