CN106538334A - 一种木瓜保鲜剂及使用方法 - Google Patents
一种木瓜保鲜剂及使用方法 Download PDFInfo
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- CN106538334A CN106538334A CN201611024816.3A CN201611024816A CN106538334A CN 106538334 A CN106538334 A CN 106538334A CN 201611024816 A CN201611024816 A CN 201611024816A CN 106538334 A CN106538334 A CN 106538334A
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- 238000000034 method Methods 0.000 title claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 28
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 150000004676 glycans Chemical class 0.000 claims abstract description 13
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 13
- 239000005017 polysaccharide Substances 0.000 claims abstract description 13
- 239000001110 calcium chloride Substances 0.000 claims abstract description 12
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 12
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims abstract description 12
- 229960003255 natamycin Drugs 0.000 claims abstract description 12
- 235000010298 natamycin Nutrition 0.000 claims abstract description 12
- 239000004311 natamycin Substances 0.000 claims abstract description 12
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 239000000463 material Substances 0.000 claims 2
- 238000003306 harvesting Methods 0.000 abstract description 8
- 244000189799 Asimina triloba Species 0.000 abstract description 3
- 235000006264 Asimina triloba Nutrition 0.000 abstract description 3
- 235000009467 Carica papaya Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 230000000845 anti-microbial effect Effects 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 229920001218 Pullulan Polymers 0.000 description 5
- 239000004373 Pullulan Substances 0.000 description 5
- 235000019423 pullulan Nutrition 0.000 description 5
- 239000000575 pesticide Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001507760 Chaenomeles sinensis Species 0.000 description 1
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G17/00—Cultivation of hops, vines, fruit trees, or like trees
- A01G17/005—Cultivation methods
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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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Environmental Sciences (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种木瓜保鲜剂,该保鲜剂适用木瓜果实采摘前,按重量百分比混合组成:壳聚糖0.5‐1.5%,纳他霉素0.1‐0.5%,普鲁兰多糖0.5‐1.5%,CaCl20.5‐1.5%,柠檬酸0.2‐0.6%,水余量。该保鲜剂产品安全、无毒,抑菌效果好,能有效延长木瓜保鲜时间、保持木瓜的风味和色泽,为木瓜采后保鲜提供了一种安全、可靠的解决方案,在施用过程中对环境并不造成任何危害,是环境友好型生物制剂。
Description
技术领域
本发明属于果蔬保鲜技术领域,具体涉及一种木瓜保鲜剂及其使用方法。
背景技术
我国木瓜资源丰富,产量可观,由于木瓜果实为中空大浆果,营养丰富、呼吸作用强、极易造成腐烂,储运过程中的损失十分惊人。造成果实腐烂病原菌的,侵染往往发生在田间,病害显现在采后,种植户通常采取的措施是在田间喷施农药和化学防腐剂,农药尤其是有机农药的大量施用,会造成严重的环境污染问题,也已成为对人体健康的重大威胁,随着国际上对环保问题和健康问题的日益重视,对健康无损,环境友好型的产品,已经成为一种发展趋势,该保鲜剂采用生物防腐剂为主要成分,较化学防腐剂有着抗菌性强、剂量低、效率高、安全性高的特点。该发明的使用,对降低农药造成的环境污染,延长木瓜果实的储运期,降低果实在生产过程中因腐败引起的经济损失是十分必要的。
本发明的目的在于,为延长木瓜保鲜期、减少腐烂率,提供一种使用方便,保鲜效果良好,安全姓高的木瓜保鲜剂。
发明内容
本发明提供如下技术方案:
该保鲜剂的主要成分为:壳聚糖,纳他霉素,普鲁兰多糖,CaCl2,柠檬酸;以下按重量百分比混合组成:壳聚糖0.5‐1.5%,纳他霉素0.1‐0.5%,普鲁兰多糖0.5‐1.5%,CaCl20.5‐1.5%,柠檬酸0.2‐0.6%,水余量。
将上述保鲜剂加入水中配置好后,在果实采摘前,喷洒于果实表面。
优选方案一:
一种木瓜保鲜剂,按重量百分比混合组成:壳聚糖0.5%,纳他霉素0.2%,普鲁兰多糖1.0%,CaCl2 0.5%,柠檬酸0.3%,水余量。将上述保鲜剂加入水中配置好后,在果实采摘前,喷洒于果实表面。
优选方案二:
一种木瓜保鲜剂,按重量百分比混合组成:壳聚糖1.0%,纳他霉素0.3%,普鲁兰多糖0.5%,CaCl2 0.5%,柠檬酸0.4%,水余量。将上述保鲜剂加入水中配置好后,在果实采摘前,喷洒于果实表面。
本发明的优点在于:木瓜保鲜剂产品以其安全、无毒,抑菌效果好的特点,为木瓜采后保鲜提供了一种安全、可靠的解决方案,该保鲜剂的成分以多糖类、生物源制剂为主,对果实本身的性状无影响,对人体无任何毒副作用,在施用过程中对环境也并不造成任何危害,是环境友好型生物制剂。
为使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定,以下面具体实施方式对本发明的实施案例做详细阐述。
实施案例1
一种木瓜保鲜剂,按重量百分比混合组成:壳聚糖1.5%,纳他霉素0.2%,普鲁兰多糖1.0%,CaCl2 1.5%,柠檬酸0.5%,水余量。将上述保鲜剂加入水中配置好后,在果实采摘前,喷洒于果实表面。
实施案例2
一种木瓜保鲜剂,按重量百分比混合组成:壳聚糖0.5%,纳他霉素0.5%,普鲁兰多糖1.5%,CaCl2 0.5%,柠檬酸0.2%,水余量。将上述保鲜剂加入水中配置好后,在果实采摘前,喷洒于果实表面。
实施案例3
一种木瓜保鲜剂,按重量百分比混合组成:壳聚糖1.0%,纳他霉素0.3%,普鲁兰多糖1.0%,CaCl2 1.0%,柠檬酸0.3%,水余量。将上述保鲜剂加入水中配置好后,在果实采摘前,喷洒于果实表面。
该实施案例仅用于对本发明做例证性描述,不用于限制本发明中各成分的重量及本发明的使用范围。该领域技术人员对本发明作各种改动或修改的等价形式同样落于本申请所附权利要求书所限定的保护范围之内。
Claims (4)
1.一种木瓜保鲜剂及使用方法,其特征具体包括以下原料成分(按重量百分比计):
a.壳聚糖0.5‐1.5%;
b.纳他霉素0.1‐0.5%;
c.普鲁兰多糖0.5‐1.5%;
d.CaCl2 0.5‐1.5%;
e.柠檬酸0.2‐0.6%;
f.水 余量。
将上述保鲜剂配置好后,在果实采摘前,喷洒于果实表面。
2.根据权利要求1所述的木瓜保鲜剂,其特征在于原料成分由壳聚糖、纳他霉素、普鲁兰多糖、CaCl2、柠檬酸成分组成。
3.根据权利要求1所述的木瓜保鲜剂,其特征在于壳聚糖0.5%,纳他霉素0.2%,普鲁兰多糖1.0%,CaCl2 0.5%,柠檬酸0.3%,水余量。将上述保鲜剂配置好后,在果实采摘前2‐3天的午后,喷洒于果实表面。
4.根据权利要求1所述的木瓜保鲜剂,其特征在于壳聚糖1.0%,纳他霉素0.3%,普鲁兰多糖0.5%,CaCl2 0.5%,柠檬酸0.4%,水余量。将上述保鲜剂配置好后,在果实采摘前2‐3天的午后,喷洒于果实表面。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN109965003A (zh) * | 2019-04-30 | 2019-07-05 | 山东农业大学 | 一种光皮木瓜的抗菌涂膜保鲜方法 |
Citations (5)
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CN101558784A (zh) * | 2009-05-21 | 2009-10-21 | 天津科技大学 | 一种复合生物涂膜保鲜剂 |
CN102326619A (zh) * | 2011-10-19 | 2012-01-25 | 陕西省微生物研究所 | 一种蔬果涂膜保鲜剂及其制备方法 |
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CN104886238A (zh) * | 2015-05-07 | 2015-09-09 | 魏士威 | 一种番木瓜保鲜剂 |
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- 2016-11-17 CN CN201611024816.3A patent/CN106538334A/zh active Pending
Patent Citations (5)
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CN101558784A (zh) * | 2009-05-21 | 2009-10-21 | 天津科技大学 | 一种复合生物涂膜保鲜剂 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109965003A (zh) * | 2019-04-30 | 2019-07-05 | 山东农业大学 | 一种光皮木瓜的抗菌涂膜保鲜方法 |
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