CN106359557A - Hydrogen peroxide active oxygen fruit and vegetable preservative as well as preparation method and application thereof - Google Patents
Hydrogen peroxide active oxygen fruit and vegetable preservative as well as preparation method and application thereof Download PDFInfo
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- CN106359557A CN106359557A CN201611021013.2A CN201611021013A CN106359557A CN 106359557 A CN106359557 A CN 106359557A CN 201611021013 A CN201611021013 A CN 201611021013A CN 106359557 A CN106359557 A CN 106359557A
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- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
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Abstract
The invention provides a hydrogen peroxide active oxygen fruit and vegetable preservative as well as a preparation method and application thereof. If the total weight of the hydrogen peroxide active oxygen fruit and vegetable preservative is 100%, the hydrogen peroxide active oxygen fruit and vegetable preservative is prepared from the following raw materials by weight percent: 30-70% of an active oxygen release agent, 0-50% of an ethylene adsorbent and 25-70% of a water absorbent. The invention also provides a preparation method of the fruit and vegetable preservative, and application of the fruit and vegetable preservative in preservation of fruits and vegetables. The hydrogen peroxide active oxygen fruit and vegetable preservative provided by the invention is high in safety, free from toxic and harmful by-products and less in pollution, has functions of sterilization and preservation for agricultural products such as the fruits and the vegetables, is free from residual toxicity, and can be stored for a long time; the hydrogen peroxide active oxygen fruit and vegetable preservative has very high use value when being applied to storage and preservation of agricultural products such as the fruits and the vegetables. In the application process, a chemical bag, the fruits and the vegetables are put into a closed environment, and the chemical bag absorbs the water released by the fruits and starts a chemical reaction so as to slowly release hydrogen peroxide active oxygen; furthermore, the application operation is simple and convenient.
Description
Technical field
The present invention relates to a kind of hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent and preparation method and application, belong to food storage
And technical field of preservation of fresh.
Background technology
Active oxygen (reactive oxygen species, ros) is that a class is made up of oxygen, and the active material of property
General name, it includes the derivant of some oxonium ions or oxygen, such as: superoxide anion (o2 -), hydroxy radical (-The free substratess such as oh)
Matter and singlet oxygen (1o2), hydrogen peroxide (h2o2) etc. non-free radical material.Active oxygen is a kind of strong oxidizer, has and extensively kills
The effect of microorganism killing, these microorganisms include antibacterial and various funguses etc..Since 21 century, due to scientific and technical development,
The application in sterilization field for the active oxygen achieves new development, such as: in water, air, body surface, food, sterilization of vegetable etc.
Field；At present, it sterilizes in industry and agricultural also application.In recent years, reactive oxygen free radical is applied to medical science, biology
The research in the fields such as, biochemistry and botany also receives great attention.
Hydrogen peroxide is the by-product of biological various in vivo physiological metabolisms, is also most stable of one kind in active oxygen.Initially
People focus mostly on the injury study to plant in active oxygen, with the research that deepens continuously to active oxygen, people in the art
Member finds: active oxygen can enter as second message,second messenger in itself by adjusting some signal paths or to multiple physiological activities of cell
Various metabolic processes in row regulation involved in plant body, play an important role during a lot of signal transductions.Normal in plant
Under the conditions of growth metabolism, active oxygen is beneficial to plant.Active oxygen has extensive Physiological and Biochemical effect, can direct effect
In protein, lipid, polysaccharide and nucleic acid, strengthen disease resistance of plant, induction pore is closed, and promotes differentiation of secondary wall etc..Many
Experiment shows o2And h2o2The intensity of plant cell wall can be strengthened, and then significantly improve the resistances against diseases of plant cell.Separately there is research
Show, external source applies also to improve some fruit and vegerable, such as the salt tolerance of Semen Tritici aestivi, Semen sojae atricolor, Semen Maydiss etc., deep freeze resistance, thermostability and resistance to
Drought etc..Under normal temperature condition, the Fructus Lycopersici esculenti after processing through hydrogen peroxide active oxygen antistaling agent, Fructus Mali pumilae, the fruit and vegerable such as Fructus Vitis viniferae and Fructus Melo, lose
Rate and rotting rate have different degrees of reduction again.Hydrogen peroxide activated oxygen antistaling agent has hiding of suppression pathogenic microorganisms,
Keep the hardness of fruit and the ability of delayed fruit moisture loss.
At present, hydrogen peroxide activated oxygen is to be prepared by using the electrode method being electrolysed various different electrolytes, produces
Mostly equipment is the main equipment being applied to the sterilizations such as air, industrial circulating water, waste water.And for postharvest technology of fruits and vegetables field, this
Plant preparation method all extremely inconvenience in preservation and use.
Therefore it provides a kind of active oxygen fruit and vegetable fresh-keeping agent that can be used for preserving fruit and vegetable utilizing and preparation method thereof becomes this area
The technical problem of urgent need to resolve.
Content of the invention
In order to solve above-mentioned shortcoming and defect, it is an object of the invention to provide a kind of hydrogen peroxide activated oxygen fruit and vegerable are protected
Fresh dose.
The present invention also aims to providing a kind of preparation method of hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent.
The present invention also aims to providing application in preserving fruit and vegetable utilizing for the above-mentioned hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent.
For reaching above-mentioned purpose, on the one hand, the present invention provides a kind of hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent, with this peroxide
The gross weight changing hydrogen activity oxygen fruit and vegetable fresh-keeping agent is 100% meter, and it comprises:
Active oxygen release agent 30～70%；
Ethene adsorbent 0～50%；
Water absorbing agent 25～70%.
Wherein, described active oxygen release agent, ethene adsorbent, the weight percentage sum of water absorbing agent are 100%.
According to fruit and vegetable fresh-keeping agent of the present invention it is preferable that gross weight with this hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent
Measure and count for 100%, it comprises:
Active oxygen release agent 51～67%；
Ethene adsorbent 0～20%；
Water absorbing agent 25～41%.
Wherein, described active oxygen release agent, ethene adsorbent, the weight percentage sum of water absorbing agent are 100%.
According to fruit and vegetable fresh-keeping agent of the present invention, ethene adsorbent used can be used for absorbing what fruit and vegerable itself were discharged
Ethylene.
According to fruit and vegetable fresh-keeping agent of the present invention it is preferable that described active oxygen release agent includes in perborate one
Plant or several combinations.
According to fruit and vegetable fresh-keeping agent of the present invention it is preferable that described perborate includes the alkali metal salt of perboric acid, more
Preferably, the alkali metal salt of described perboric acid is Dexol, potassium perborate.
According to fruit and vegetable fresh-keeping agent of the present invention it is preferable that described ethene adsorbent includes molecular sieve, kmno4And cao2
One or more of combination.
According to fruit and vegetable fresh-keeping agent of the present invention it is preferable that described molecular sieve includes Si-Al molecular sieve, zsm-5 molecule
One of sieve and nay molecular sieve.
According to fruit and vegetable fresh-keeping agent of the present invention it is preferable that described water absorbing agent includes macromolecule water absorbent material, calcium chloride
And the combination of one or more of magnesium chloride.Wherein, the conventional substances that described macromolecule water absorbent material uses for this area, this
Skilled person can select specific material for fruit and vegetable fresh-keeping agent from the existing macromolecule water absorbent material in this area
Water absorbing agent, as long as ensure can realize the purpose of the present invention, described macromolecule water absorbent material can be for example polypropylene
Acid sodium-salt.
On the other hand, present invention also offers the preparation method of above-mentioned hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent, it includes
Following steps:
Described active oxygen release agent, ethene adsorbent and water absorbing agent are respectively dried, then are mixed and uniformly load no afterwards
Spin in cloth medicated bag, obtain described hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent.
The conventional products being used for this area according to preparation method of the present invention, non-woven fabrics medicated bag used, the present invention
Specific requirement is not made to it, those skilled in the art can according to field operation need to select suitable non-woven fabrics medicated bag for
The present invention, as long as the object of the invention can be realized.
According to preparation method of the present invention, dry the routine operation for this area, the purpose of drying is to remove
Active oxygen release agent, ethene adsorbent and the moisture contained by water absorbing agent, and the present invention all do not make to the temperature and time dried to have
Body requires, and those skilled in the art can carry out reasonable selection as needed, as long as ensureing to realize the object of the invention.
According to preparation method of the present invention, the present invention is to the active oxygen release agent after drying, ethene adsorbent and suction
Specific requirement is not made in the order by merging of water preparation.
Another aspect, present invention also offers above-mentioned hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent answering in preserving fruit and vegetable utilizing
With.In application process, the generally fruit and vegerable of the freshness-retained 1-5kg of the fruit and vegetable fresh-keeping agent containing 2.0g active oxygen release agent.
Hydrogen peroxide activated oxygen is developed into a kind of bacteriostasis, preservation agent by the present invention, and is applied to storage fruit and vegetable neck
Domain.The action principle of this antistaling agent is: water or acid contact active oxygen release agent occur chemical reaction and then produce hydrogen peroxide work
Property oxygen, the method reaction condition is gentle, can directly obtain hydrogen peroxide activated oxygen at normal temperatures, and can slowly discharge, thus
Persistently drug effect, extends it and discharges the life-span.
Compared with prior art, the invention has the advantage that
1st, hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent provided by the present invention is safe, no poisonous and harmful by-product, low
Pollution, to the agricultural product sterilization fresh-keeping non-residual toxicity such as fruit and vegerable, and its can long-term storage, be applied to the agricultures such as fruits and vegetables
The preservation and freshness of product, has very high use value.
2nd, preparation process is simple, low cost, high efficiency, there is wide market prospect, be easy to industrialization and application.
3rd, in application process, medicated bag and fruit and vegerable are put in closed environment, the moisture that medicated bag can absorb fruit release occurs
Chemical reaction, and then slowly release hydrogen peroxide activated oxygen, and this application operating is easy.
Brief description
Fig. 1 is that the active oxygen antistaling agent Active oxygen release amount preparing in the embodiment of the present invention 2 is bent over time
Line chart.
Specific embodiment
In order to be more clearly understood to the technical characteristic of the present invention, purpose and beneficial effect, in conjunction with detail below
Embodiment and Figure of description technical scheme is carried out described further below, but it is not intended that to the present invention can
The restriction of practical range.
Embodiment 1
Present embodiments provide a kind of hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent, it comprises 2.0g active oxygen release agent (mistake
Sodium borate) and 2.0g water absorbing agent (calcium chloride).
Described active oxygen release agent and water absorbing agent are respectively dried, then be mixed uniformly afterwards load non-woven fabrics medicated bag in,
Obtain described hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent.The fruit and vegetable fresh-keeping agent that embodiment 1 is prepared is applied to the guarantor of Fructus Lycopersici esculenti
Fresh, room temperature storage, after 15 days, carries out fresh-keeping Fructus Lycopersici esculenti and blank control group to the fruit and vegetable fresh-keeping agent that Application Example 1 prepares
Fructus Lycopersici esculenti (not carrying out Preservation Treatment, room temperature storage 15 days using the fruit and vegetable fresh-keeping agent of the present embodiment 1) carry out physical signs and sense
See attribute test.
1st, physical signs and sensible quality method of testing and standard
1.1st, rotting rate statistical method: fruit total number n needed for experiment1, storage period decayed fruit number n2, rotting rate system
Meter formula is: rotting rate (%)=n2/n1× 100%；
1.2nd, weight-loss ratio statistical method: before experiment, pending fruit weight is designated as m1, storage period either phase fruit weight
Amount is designated as m2, then weight-loss ratio statistical formula be: weight-loss ratio (%)=(m1-m2)/m1× 100%；
1.3rd, hardness measurement method: using durometer (model: gy-4, manufacturer: the Hangzhou remittance that limited public affairs of instrument and equipment
Department) measure, take three fruits every time, middle part one circle takes three points around fruit, first takes a meansigma methods, then takes fruit meansigma methodss, it is single
Position is (n)；
1.4th, soluble solid assay method: using pocket saccharometer (model: pal-1, title: Japanese atago love
The pocket refractometer of digital handheld of delaying) measure, its unit is (%)；
1.5th, titratable acid assay method: 0.1mol/l adds the standard solution of sodium hydroxide titration of phenolphthalein, and its unit is
(%)；
1.6th, sensible quality is judged: 10 points of each index, totally 50 points.Randomly select 20 people, prepare for Application Example 1
The fruit and vegetable fresh-keeping agent obtaining carries out fresh-keeping fruit and vegerable and the fruit and vegerable of blank control group are given a mark, then takes the mean, and calculates
Final score.Wherein, organoleptic quality includes the five indices such as gloss, color, quality, juice and local flavor, and indices full marks
For 10 points, total score amounts to 50 points.
2nd, physical signs and sensible quality test result
The fruit and vegetable fresh-keeping agent that Application Example 1 prepares carries out the storing tomato 15 of fresh-keeping Fructus Lycopersici esculenti and blank control group
After it, physical signs and organoleptic quality test result are as shown in table 1.
Table 1
From table 1 it follows that the fruit and vegetable fresh-keeping agent that Application Example 1 prepares carries out the Fructus Lycopersici esculenti of Preservation Treatment,
After room temperature storage 15 days, Fructus Lycopersici esculenti appearance gloss, hardness is big, and other every organoleptic qualities also all keep good, still possess commodity
It is worth.
3、h2o2The mensure of active oxygen fruit and vegetable fresh-keeping agent active o content
3.1、h2o2The assay method of active oxygen fruit and vegetable fresh-keeping agent active o content
For h2o2Property oxygen content mensure, with reference to h2o2The assay method of content, selects kmno4Method measures h2o2Property oxygen contains
Amount.The method principle is h2o2The h that the aqueous solution liquid of active oxygen slow-release agent discharges2o2Active oxygen and kmno4In an acidic solution
Coreduction, and produce oxygen therewith.
Accurately weigh Dexol about 0.2g (being accurate to 0.0001 gram) with electronic balance, and put to 1000ml beaker
In.To stop to during scale in 35-40 DEG C of distilled water injection 500ml volumetric flask simultaneously, now, above-mentioned distilled water is added to sample
In product, then, with mechanical agitator high degree of agitation 1min, abundant sample dissolution.
When dissolving operating process, by 50mlh2so4It is placed in conical flask, and under ceaselessly shaking, be added dropwise over
0.1041mol/l kmno4Standard solution, titration end-point: do not take off in pale pink solution 30s.Accurately pipetted with pipet
The sample solution of 100ml fully dissolving, followed by instillation 0.1mol/l kmno4Standard solution, titration end-point: pale pink solution
Do not take off in 30s.
If the titration end-point of said process is inconspicuous, 20mlh now can be added2so4Solution or 1g al2(so4)3Repeat above-mentioned
Process, until titration results are obvious.
H in active oxygen release agent2o2Active o content is represented with x, and unit is % (mass fraction), and its computing formula is as follows:
X=(v × c × 8.0/m) × 100%；
v—0.1mol/l kmno4Volume ml that standard solution is consumed；
c—0.1mol/l kmno4The actual concentrations mol/l of standard solution；
Quality g of m active oxygen release agent sample.
3.2、h2o2The measurement result of active oxygen fruit and vegetable fresh-keeping agent active o content
Determination experiment the results are shown in Table shown in 2, as seen from Table 2 2.0g about in active oxygen release agent active o content be about
10.28%.
Table 2
4、h2o2The mensure of active oxygen fruit and vegetable fresh-keeping agent biocidal property
4.1st, strain introduction
Interlink spore genus (alternaria cfcc6872), are the mycelia in dun, grey black or black.It is not yet found that
Sexual generation.
Penicillium (p.citrinu accc30287) is one kind (eukaryotic cell) of funguses.Mycelia is many cells branch.
Syngenesis are seldom shown in.Its outward appearance is in mainly celadon, is often found on fruit and vegerable, meat and the clothes and shoes of rotten pathological changes.Above-mentioned
Strain is provided by Institute Of Microbiology Xinjiang Academy Of Agricultural Sciences.
4.2nd, bacteriostatic experiment step
4.2.1, the purification of strain: aging strain is put into after again cultivating in culture medium, and the strain again cultivated is connect again
Plant culture in culture medium, repeat said process twice, that is, obtain the strain of purification.
4.2.3, pda culture medium: self-control, method is as follows: fresh Rhizoma Solani tuber osi is pruned crust cleaning up, then uses platform
Scale weigh about 300g about Rhizoma Solani tuber osi, put it in boiling water pot and boil, about boil 20-30min；Again the Rhizoma Solani tuber osi boiled is put
Enter and in multilamellar gauze, carry out filter operation, filtrate is carried out the heating that heats up again, the amount according to filtrate at that time suitably adds agar, will
After 15-20g agar adds, continuously stirred mixing, and continue to heat, after the agar in hot pot is completely dissolved, then will claim in advance
The 20g glucose taking is put in hot pot, continuously stirred mixing, after glucose is completely dissolved, stops heating, pours 1000ml into and burns
In cup, until after solution cools down completely, if not enough, adding water toward in beaker after graduation mark, mix homogeneously, by prepare
Culture medium subpackage is to conical flask, and is stoppered bottle stopper, and wrapping is completely；Finally the bottle bandaging is put into 121 DEG C of high-pressure sterilizing pots
Middle sterilizing 20min about, after sterilizing cools down completely, that is, obtain described pda culture medium, put it into stand-by in calorstat.
4.2.4、h2o2The mensure of active oxygen bacteriostatic activity: aseptically, circle put into by embodiment 1 fruit and vegetable fresh-keeping agent
In vessel, and kept to the side to be close to the placement of culture dish inwall.With card punch, the strain after the completion of purification is beaten the bacteria cake taking 1cm,
It is inoculated in the culture medium of fruit and vegetable fresh-keeping agent process, contrasted with the blank cultures of no process simultaneously.Train at 28 DEG C
Foster 48h, observes the growing state of mycelia, measures antibacterial circle diameter, measures three times, averages, to judge case study on implementation 1 fruit and vegerable
The bacteriostasis of antistaling agent.
4.3、h2o2Active oxygen fruit and vegetable fresh-keeping agent biocidal property experimental result
By h2o2Active oxygen bacteriostatic experiment is studied, and after 48h culture, interlink spore and penicillium sp control treatment ck large area
Growth, and the interlinkage spore through experimental group process and penicillium sp all obtain different degrees of suppression.The fruit that Application Example 1 prepares
Vegetable antistaling agent its antibacterial the results are shown in Table shown in 3.
Table 3
| Interlinkage spore antibacterial circle diameter (mm) | Penicillium sp antibacterial circle diameter (mm) | |
| Blank control group | 43.7 | 22.6 |
| Experimental group | 21.4 | 13.9 |
Embodiment 2
Present embodiments provide a kind of hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent, it comprises 4.0g active oxygen release agent (mistake
Sodium borate), 2.0g water absorbing agent (sodium polyacrylate).
Described active oxygen release agent and water absorbing agent are respectively dried, then be mixed uniformly afterwards load non-woven fabrics medicated bag in,
Obtain described hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent.
The fruit and vegetable fresh-keeping agent that prepare embodiment 2 and another kind of fruit and vegetable fresh-keeping agent that can discharge sulfur dioxide gas
(it is this area conventional commercial product, and main component is sodium pyrosulfite) comparison is applied to the fresh-keeping of Fructus Vitis viniferae, room temperature storage 20
After it, the fruit and vegetable fresh-keeping agent that Application Example 2 prepares is carried out with fresh-keeping Fructus Vitis viniferae, applies the fresh-keeping Fructus Vitis viniferae of commercially available antistaling agent
And the Fructus Vitis viniferae (not carrying out Preservation Treatment, room temperature storage 20 days using fruit and vegetable fresh-keeping agent) of blank control group carries out physical signs and sense
See attribute test, wherein, method of testing is identical with the corresponding method in embodiment 1, then this does not repeat.
The fruit and vegetable fresh-keeping agent that Application Example 2 prepares carries out fresh-keeping Fructus Vitis viniferae, applies the fresh-keeping Portugal of commercially available antistaling agent
The physical signs of the Fructus Vitis viniferae of grape and blank control group and sensible quality test result are as shown in table 4.
Table 4
As can be seen from Table 4, the fruit and vegetable fresh-keeping agent that Application Example 2 prepares carries out fresh-keeping Fructus Vitis viniferae and stores in room temperature
After hiding 20 days, Fructus Vitis viniferae is weightless, shattering and carpopodium brown stain are less, although and the Fructus Vitis viniferae that commercially available antistaling agent is processed has certain fresh-keeping effect
Really, but its effect is slightly worse than the fresh-keeping effect of made fruit and vegetable fresh-keeping agent in the present embodiment 2, and adopt the embodiment of the present invention 2
The organoleptic quality of the Fructus Vitis viniferae after the hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent process preparing all keeps good；
The active oxygen antistaling agent Active oxygen release amount versus time curve figure such as Fig. 1 institute preparing in the present embodiment
Show, it can be seen from figure 1 that the burst size of active oxygen its content of growth over time constantly increases, release to the 9th day active oxygen
High-volume reach maximum, the content of active oxygen assumes the trend of rapid decrease although Active oxygen release amount is under constantly afterwards
Fall, but from figure 1 it appears that during by the 15th day, hydrogen peroxide activated oxygen evolution amount can also reach 8.21%, after 21 days still
Hydrogen peroxide activated oxygen so can be discharged.
It follows that active oxygen fruit and vegetable fresh-keeping agent provided by the present invention not only continuable release hydrogen peroxide activated
Oxygen, and it is safe, no poisonous and harmful by-product, low stain, to the agricultural product sterilization fresh-keeping non-residual toxicity such as fruit and vegerable, and
It can long-term storage, be applied to the preservation and freshness of the agricultural product such as fruits and vegetables, there is very high use value.
Embodiment 3
Present embodiments provide a kind of hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent, it comprises 3.0g active oxygen release agent (mistake
Sodium borate), 1.0g ethene adsorbent (Si-Al molecular sieve), 2.0g water absorbing agent (magnesium chloride).
Described active oxygen release agent, ethene adsorbent and water absorbing agent are respectively dried, then are mixed and uniformly load no afterwards
Spin in cloth medicated bag, obtain described hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent.
The fruit and vegetable fresh-keeping agent that embodiment 3 is prepared is applied to the fresh-keeping of Fructus Lycopersici esculenti, and room temperature storage is after 15 days, real to application
Apply the fruit and vegetable fresh-keeping agent that example 3 prepares and carry out the Fructus Lycopersici esculenti of fresh-keeping Fructus Lycopersici esculenti and blank control group (not using the fruit of the present embodiment 3
Vegetable antistaling agent carries out Preservation Treatment, room temperature storage 15 days) carry out physical signs and sensible quality test, wherein, method of testing with
Corresponding method in embodiment 1 is identical, then this does not repeat.
The fruit and vegetable fresh-keeping agent that Application Example 3 prepares carries out the physiology of the Fructus Lycopersici esculenti of fresh-keeping Fructus Lycopersici esculenti and blank control group
Index and sensible quality test result are as shown in table 5.
Table 5
As can be seen from Table 5, the fruit and vegetable fresh-keeping agent that Application Example 3 prepares carries out the Fructus Lycopersici esculenti of Preservation Treatment,
After room temperature storage 15 days, it is significantly better than that blank control group in outward appearance and inherent quality；Blank control group Fructus Lycopersici esculenti is in storage
Later stage is softer rotten, and surface is dark red, matt, has not had commodity value.And the tomato pulp processing through antistaling agent also has necessarily
Hardness, and appearance gloss still exists, and its every organoleptic quality all keeps good.
Embodiment 4
Present embodiments provide a kind of hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent, it comprises 5.0g active oxygen release agent (mistake
Sodium borate), 1.0g ethene adsorbent (calper calcium peroxide), 2.0g water absorbing agent (calcium chloride).
Described active oxygen release agent, ethene adsorbent and water absorbing agent are respectively dried, then are mixed and uniformly load no afterwards
Spin in cloth medicated bag, obtain described hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent.
The fruit and vegetable fresh-keeping agent that embodiment 4 is prepared is applied to the fresh-keeping of Fructus Mali pumilae, and room temperature storage is after 42 days, real to application
Apply the fruit and vegetable fresh-keeping agent that example 4 prepares and carry out the Fructus Mali pumilae of fresh-keeping Fructus Mali pumilae and blank control group (not using the fruit of the present embodiment 4
Vegetable antistaling agent carries out Preservation Treatment, room temperature storage 42 days) carry out physical signs and sensible quality test, wherein, method of testing with
Corresponding method in embodiment 1 is identical, then this does not repeat.
The fruit and vegetable fresh-keeping agent that Application Example 4 prepares carries out the physiology of the Fructus Mali pumilae of fresh-keeping Fructus Mali pumilae and blank control group
Index and sensible quality test result are as shown in table 6.
Table 6
As can be seen from Table 6, the fruit and vegetable fresh-keeping agent that Application Example 4 prepares carries out the Fructus Mali pumilae of Preservation Treatment,
After room temperature storage 42 days, Fructus Mali pumilae dehydration is lighter, and the appearance gloss of this Fructus Mali pumilae still exists, and other every organoleptic qualities all keep
Well.
Claims (10)
1. a kind of hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent, the gross weight with this hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent is
100% meter, it comprises:
Active oxygen release agent 30～70%；
Ethene adsorbent 0～50%；
Water absorbing agent 25～70%.
2. fruit and vegetable fresh-keeping agent according to claim 1 is it is characterised in that with this hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent
Gross weight is 100% meter, and it comprises:
Active oxygen release agent 51～67%；
Ethene adsorbent 0～20%；
Water absorbing agent 25～41%.
3. fruit and vegetable fresh-keeping agent according to claim 1 and 2 is it is characterised in that described active oxygen release agent includes perboric acid
The combination of one or more of salt.
4. fruit and vegetable fresh-keeping agent according to claim 3 is it is characterised in that described perborate includes the alkali metal of perboric acid
Salt.
5. fruit and vegetable fresh-keeping agent according to claim 4 is it is characterised in that described perborate is Dexol.
6. fruit and vegetable fresh-keeping agent according to claim 1 and 2 it is characterised in that described ethene adsorbent include molecular sieve,
kmno4And cao2One or more of combination.
7. fruit and vegetable fresh-keeping agent according to claim 6 is it is characterised in that described molecular sieve includes Si-Al molecular sieve, zsm-5
One of molecular sieve and nay molecular sieve.
8. fruit and vegetable fresh-keeping agent according to claim 1 and 2 is it is characterised in that described water absorbing agent includes macromolecule water uptake material
The combination of one or more of material, calcium chloride and magnesium chloride.
9. the preparation method of the hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent described in any one of claim 1-8, it includes following step
Rapid:
Described active oxygen release agent, ethene adsorbent and water absorbing agent are respectively dried, then be mixed uniformly afterwards load non-woven fabrics
In medicated bag, obtain described hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent.
10. application in preserving fruit and vegetable utilizing for the hydrogen peroxide activated oxygen fruit and vegetable fresh-keeping agent described in any one of claim 1-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611021013.2A CN106359557A (en) | 2016-11-18 | 2016-11-18 | Hydrogen peroxide active oxygen fruit and vegetable preservative as well as preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611021013.2A CN106359557A (en) | 2016-11-18 | 2016-11-18 | Hydrogen peroxide active oxygen fruit and vegetable preservative as well as preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106359557A true CN106359557A (en) | 2017-02-01 |
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| CN201611021013.2A Pending CN106359557A (en) | 2016-11-18 | 2016-11-18 | Hydrogen peroxide active oxygen fruit and vegetable preservative as well as preparation method and application thereof |
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| CN102308874A (en) * | 2011-10-17 | 2012-01-11 | 福建农林大学 | Active oxygen scavenger based method for controlling browning of plucked longan fruit and pericarp |
| CN103548994A (en) * | 2013-11-08 | 2014-02-05 | 成都新朝阳作物科学有限公司 | Fruit and vegetable fresh-keeping agent as well as application thereof |
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| CN1131522A (en) * | 1995-03-20 | 1996-09-25 | 应关雄 | Multi-form fresh-retaining sealing agent |
| CN1476764A (en) * | 2003-07-16 | 2004-02-25 | �Ϻ���ͨ��ѧ | Fruit and evgetable fresh-keeping agent and its production method |
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| CN102308874A (en) * | 2011-10-17 | 2012-01-11 | 福建农林大学 | Active oxygen scavenger based method for controlling browning of plucked longan fruit and pericarp |
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Application publication date: 20170201 |