CN104542938A - Whole grapefruit fresh-keeping agent - Google Patents
Whole grapefruit fresh-keeping agent Download PDFInfo
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- CN104542938A CN104542938A CN201310510733.5A CN201310510733A CN104542938A CN 104542938 A CN104542938 A CN 104542938A CN 201310510733 A CN201310510733 A CN 201310510733A CN 104542938 A CN104542938 A CN 104542938A
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Abstract
The invention discloses a whole grapefruit fresh-keeping agent, and provides a preservative and fresh-keeping combination capable of obviously inhibiting growth of mycete, and improving the overall prevention and treatment effects on diseases during the whole grapefruit storage period. The whole grapefruit fresh-keeping agent comprises the following components in percentage by weight: 15%-80% of imidazoles fungicide, 15%-55% of thiabendazole, 10%-25% of a film-forming agent and 5%-25% of sodium 2,4-dichlorophenoxyacetate or low sodium salt. The disease-free fruit rate of the whole grapefruit which is processed by the whole grapefruit fresh-keeping agent can reach 100% after the whole grapefruit is stored for 6 months; and the whole grapefruit fresh-keeping agent can basically meet the requirements of whole grapefruit fresh-keeping production.
Description
Technical field
The present invention relates to a kind of antistaling agent, particularly a kind of grapefruit preservative.
Background technology
Shatian pomelo is one of fruit of the most famous brand in Guangxi, look cadmium yellow after " shatian " Pumelo maturation, and bottom visible money shape print ring, is commonly called as " money print ".The sweet succulence of shaddock meat, delicious and crisp is tasty and refreshing, is the good fruit of autumn and winter.Produce as orthodox school with Rong County, Guangxi.Lingui county,gui lin, Yangshuo County one are with, fertile soil, and draining is good, similar with the soil property in Shatian village, Rong County.The shaddock shape that kind goes out, color are all similar with Shatian village product, and therefore people are Lingui County, the shaddock of Yangshuo County one with product, are also referred to as and " shatian pomelos ".Shatian pomelo is sold with whole fruit usually, because the shaddock maturity period concentrates, gather and in transportation, have damage in various degree, multiple pathogenicity disease can be there is in duration of storage, according to statistics, shaddock fruit storage 30 ~ 90 days diseased fruit rates can reach 20 ~ 40%, this will shorten the market supply phase of shaddock fruit greatly, also the commodity value of shaddock fruit is greatly reduced, very large economic loss is caused to orchard worker and businessman, develop and move towards international large market rapidly along with shatian pomelo production industrialization is commercial, storage shaddock fruit disease evil and antiseptic preservation technology will seem more and more important.Fruit antisepsis preservation technique general at present is also difficult to the anti-corrosive fresh-keeping problem solving shatian pomelo storage period very well.
Summary of the invention
The object of this invention is to provide the whole fresh-keeping agent of fruits of a kind of shaddock fruit, keep the phase in order to the storage greatly improving whole fruit of shaddock.
The present invention is by the antistaling agent combination formula to the overall prevention effect of whole fruit of shaddock duration of storage disease, its recipe ingredient (percentage by weight) is: imidazoles bactericide 15 ~ 80%, TBZ 15 ~ 55%, film forming agent 10 ~ 25%, 2.4-D receives salt or Cardia Salt 5 ~ 25%.
Said imidazoles bactericide can be carbendazim, benzene Lai Te or P applied levels.
Said film forming agent can be sucrose ester, shitosan, carboxymethyl cellulose or converted starch.
Some groups of preferred antistaling agent combination formulas of the present invention are as follows:
Preferably getting recipe ingredient (percentage by weight) for first group is: P applied levels 22.5%, TBZ 45%, and salt 10% received by shitosan 22.5%, 2.4-D.
Preferably getting recipe ingredient (percentage by weight) for second group is: benzene Lay spy 18%, TBZ 47%, and salt 20% received by shitosan 15%, 2.4-D.
Preferably getting recipe ingredient (percentage by weight) for 3rd group is: carbendazim 30%, TBZ 40%, and carboxymethyl cellulose 15%, 2.4-D receives salt 15%.
Preferably getting recipe ingredient (percentage by weight) for 4th group is: P applied levels 20%, TBZ 50%, and salt 20% received by converted starch 10%, 2.4-D.
Preferably getting recipe ingredient (percentage by weight) for 5th group is: P applied levels 25%, TBZ 30%, and salt 25% received by shitosan 20%, 2.4-D.
The preparation of this fresh-keeping agent for pompelmous is formed by each composition direct combination of provided recipe ingredient.With this antistaling agent, anti-corrosive fresh-keeping is carried out to whole fruit of shaddock, whole fruit of shaddock can be soaked by the quality of antistaling agent with after the water dilution of 180 times.
Fresh-keeping agent for pompelmous of the present invention significantly can suppress the various fungus growth of shatian pomelo whole fruit duration of storage, and actual tests shows, after this fresh-keeping agent for pompelmous process whole fruit of shaddock, the shaddock fruit storage non-diseased fruit rate of 6 months can reach 100%.Substantially the requirement of the fresh-keeping production of whole fruit of shaddock can be met.
Embodiment one
The recipe ingredient (percentage by weight) of the whole fresh-keeping agent of fruits of shatian pomelo of the present embodiment is: P applied levels 22.5%, TBZ 45%, and salt 10% received by shitosan 22.5%, 2.4-D.Soak whole fruit of shaddock by after the water dilution of quality 180 times, the results are shown in Table 1.
Embodiment two
The recipe ingredient (percentage by weight) of the whole fresh-keeping agent of fruits of shatian pomelo of the present embodiment is: P applied levels 15%, TBZ 45%, and salt 10% received by shitosan 30%, 2.4-D.Soak whole fruit of shaddock by after the water dilution of quality 180 times, the results are shown in Table 1.
Embodiment three
The recipe ingredient (percentage by weight) of the whole fresh-keeping agent of fruits of shatian pomelo of the present embodiment is: P applied levels 30%, TBZ 25%, and sucrose ester 20%, 2.4-D receives salt 25%.Soak whole fruit of shaddock by after the water dilution of quality 180 times, the results are shown in Table 1.
Embodiment four
The recipe ingredient (percentage by weight) of the whole fresh-keeping agent of fruits of shatian pomelo of the present embodiment is: benzene Lay spy 30%, TBZ 25%, and sucrose ester 20%, 2.4-D receives salt 25%.Soak whole fruit of shaddock by after the water dilution of quality 180 times, the results are shown in Table 1.
Embodiment five
The recipe ingredient (percentage by weight) of the whole fresh-keeping agent of fruits of shatian pomelo of the present embodiment is: carbendazim 30%, TBZ 35%, and carboxymethyl cellulose 20%, 2.4-D receives salt 15%.Soak whole fruit of shaddock by after the water dilution of quality 180 times, the results are shown in Table 1.
Embodiment six
The recipe ingredient (percentage by weight) of the whole fresh-keeping agent of fruits of shatian pomelo of the present embodiment is: P applied levels 20%, TBZ 40%, and salt 20% received by converted starch 20%, 2.4-D.Soak whole fruit of shaddock by after the water dilution of quality 180 times, the results are shown in Table 1.
The whole fresh-keeping agent of fruits effect of table 1 shatian pomelo of the present invention
Illustrate: sick fruit, refers to have scab to occur, but without putrefactive phenomenon shaddock really.
Claims (8)
1. the whole fresh-keeping agent of fruits of shaddock fruit, is characterized in that its recipe ingredient (percentage by weight) is: imidazoles bactericide 15 ~ 80%, TBZ 15 ~ 55%, and film forming agent 10 ~ 25%, 2.4-D receives salt or Cardia Salt 5 ~ 25%.
2. fresh-keeping agent for pompelmous according to claim 1, is characterized in that said imidazoles bactericide can be carbendazim, benzene Lai Te or P applied levels.
3. fresh-keeping agent for pompelmous according to claim 1, is characterized in that said is sucrose ester, shitosan, carboxymethyl cellulose or converted starch.
4. fresh-keeping agent for pompelmous according to claim 1, is characterized in that its recipe ingredient (percentage by weight) is: P applied levels 22.5%, TBZ 45%, and salt 10% received by shitosan 22.5%, 2.4-D.
5. fresh-keeping agent for pompelmous according to claim 1, is characterized in that its recipe ingredient (percentage by weight) is: benzene Lay spy 18%, TBZ 47%, and salt 20% received by shitosan 15%, 2.4-D.
6. fresh-keeping agent for pompelmous according to claim 1, is characterized in that its recipe ingredient (percentage by weight) is: carbendazim 30%, TBZ 40%, and carboxymethyl cellulose 15%, 2.4-D receives salt 15%.
7. fresh-keeping agent for pompelmous according to claim 1, is characterized in that its recipe ingredient (percentage by weight) is: P applied levels 20%, TBZ 50%, and salt 20% received by converted starch 10%, 2.4-D.
8. fresh-keeping agent for pompelmous according to claim 1, is characterized in that its recipe ingredient (percentage by weight) is: P applied levels 25%, TBZ 30%, and salt 25% received by shitosan 20%, 2.4-D.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310510733.5A CN104542938A (en) | 2013-10-27 | 2013-10-27 | Whole grapefruit fresh-keeping agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310510733.5A CN104542938A (en) | 2013-10-27 | 2013-10-27 | Whole grapefruit fresh-keeping agent |
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| Publication Number | Publication Date |
|---|---|
| CN104542938A true CN104542938A (en) | 2015-04-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201310510733.5A Pending CN104542938A (en) | 2013-10-27 | 2013-10-27 | Whole grapefruit fresh-keeping agent |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450547A (en) * | 2018-02-11 | 2018-08-28 | 荔浦县万家兴果蔬专业合作社 | A kind of preservation method of shaddock |
| CN109566722A (en) * | 2019-01-18 | 2019-04-05 | 张宗强 | The storage method of shaddock |
-
2013
- 2013-10-27 CN CN201310510733.5A patent/CN104542938A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450547A (en) * | 2018-02-11 | 2018-08-28 | 荔浦县万家兴果蔬专业合作社 | A kind of preservation method of shaddock |
| CN109566722A (en) * | 2019-01-18 | 2019-04-05 | 张宗强 | The storage method of shaddock |
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Application publication date: 20150429 |