CN106720263A - A kind of freshness preserving agent for fruit and vegetable and preparation method thereof - Google Patents
A kind of freshness preserving agent for fruit and vegetable and preparation method thereof Download PDFInfo
- Publication number
- CN106720263A CN106720263A CN201611172908.6A CN201611172908A CN106720263A CN 106720263 A CN106720263 A CN 106720263A CN 201611172908 A CN201611172908 A CN 201611172908A CN 106720263 A CN106720263 A CN 106720263A
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- China
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- parts
- agent
- fruit
- vegetable
- beeswax
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- 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
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 25
- 239000003755 preservative agent Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 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
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 24
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 21
- 235000013871 bee wax Nutrition 0.000 claims abstract description 16
- 239000012166 beeswax Substances 0.000 claims abstract description 16
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- 239000005452 food preservative Substances 0.000 claims abstract description 16
- 235000019249 food preservative Nutrition 0.000 claims abstract description 16
- 239000012188 paraffin wax Substances 0.000 claims abstract description 16
- 239000006185 dispersion Substances 0.000 claims abstract description 15
- VKJGBAJNNALVAV-UHFFFAOYSA-M Berberine chloride (TN) Chemical compound [Cl-].C1=C2CC[N+]3=CC4=C(OC)C(OC)=CC=C4C=C3C2=CC2=C1OCO2 VKJGBAJNNALVAV-UHFFFAOYSA-M 0.000 claims abstract description 13
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 13
- 229920002752 Konjac Polymers 0.000 claims abstract description 13
- 239000001110 calcium chloride Substances 0.000 claims abstract description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 13
- 239000008367 deionised water Substances 0.000 claims abstract description 13
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 12
- 235000011187 glycerol Nutrition 0.000 claims abstract description 12
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 12
- 239000011718 vitamin C Substances 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 3
- 244000248349 Citrus limon Species 0.000 claims 2
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 239000000080 wetting agent Substances 0.000 claims 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 abstract description 3
- 244000241235 Citrullus lanatus Species 0.000 abstract description 3
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 abstract description 3
- 241000207199 Citrus Species 0.000 abstract description 3
- 244000241257 Cucumis melo Species 0.000 abstract description 3
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 abstract description 3
- 240000008067 Cucumis sativus Species 0.000 abstract description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 abstract description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract description 3
- 241000220225 Malus Species 0.000 abstract description 3
- 235000011430 Malus pumila Nutrition 0.000 abstract description 3
- 235000015103 Malus silvestris Nutrition 0.000 abstract description 3
- 241000220324 Pyrus Species 0.000 abstract description 3
- 240000003768 Solanum lycopersicum Species 0.000 abstract description 3
- 235000020971 citrus fruits Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000021017 pears Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000001993 wax Substances 0.000 description 3
- 239000003814 drug Substances 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- DSEKYWAQQVUQTP-XEWMWGOFSA-N (2r,4r,4as,6as,6as,6br,8ar,12ar,14as,14bs)-2-hydroxy-4,4a,6a,6b,8a,11,11,14a-octamethyl-2,4,5,6,6a,7,8,9,10,12,12a,13,14,14b-tetradecahydro-1h-picen-3-one Chemical compound C([C@H]1[C@]2(C)CC[C@@]34C)C(C)(C)CC[C@]1(C)CC[C@]2(C)[C@H]4CC[C@@]1(C)[C@H]3C[C@@H](O)C(=O)[C@@H]1C DSEKYWAQQVUQTP-XEWMWGOFSA-N 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 241000736873 Tetraclinis articulata Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000004203 carnauba wax Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- JXTHNDFMNIQAHM-UHFFFAOYSA-N dichloroacetic acid Chemical compound OC(=O)C(Cl)Cl JXTHNDFMNIQAHM-UHFFFAOYSA-N 0.000 description 1
- 229960005215 dichloroacetic acid Drugs 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
- 239000005648 plant growth regulator Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a kind of freshness preserving agent for fruit and vegetable and preparation method thereof, it is made up of following mass fraction formula components：15 25 parts of paraffin, 12 16 parts of berberine hydrochloride, 10 12 parts of calcium chloride, 18 20 parts of beeswax, 12 parts of emulsifying agent, 10 20 parts of citric acid, 13 15 parts of glycerine, 6 10 parts of vitamin C, 24 parts of food preservative, 0.8 1 parts of konjaku powder solution, 12 parts of dispersion moisture agent, 30 50 parts of deionized water, raw material of the present invention is easy to get, it is cheap, of good preservation effect, can industrial mass production, be suitable for the fresh-keeping of the fruit and vegetables such as citrus, orange, apple, pears, watermelon, muskmelon, tomato, cucumber, beanpod, green pepper.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, in particular to a kind of freshness preserving agent for fruit and vegetable and its preparation side
Method.
Background technology
The fruit and vegetable fresh-keeping storage period for being exactly to extend fruits and vegetables, make them that original color and luster, perfume (or spice) are kept in transporting procedures
Taste, quality, it is substantially the physiological problem of delayed fruit After-ripening.The antistaling agent for using at present mainly has：Ethene treatment
Agent, plant growth regulator, medicine film, bactericide, antioxidant, pernicious gas remover etc..Wherein medicine film is near both at home and abroad
Phase research is more, and it is fruit and vegetable fresh-keeping agent developing direction.United States Patent (USP) USP1943648 discloses the wax emulsification of preserving fruit and vegetable utilizing
Liquid coating and preparation method thereof, its component is mainly Brazil wax and other hard waxes such as candelila wax, ceresin, ceresine.Fat
Shape colloid substance, such asType resin, juniper gum, lac resin etc..
The content of the invention
The invention provides a kind of freshness preserving agent for fruit and vegetable and preparation method thereof, raw material of the present invention is easy to get, cheap, guarantor
Fresh effect is good, can industrial mass production, be suitable for citrus, orange, apple, pears, watermelon, muskmelon, tomato, cucumber, beanpod,
The fruit and vegetables such as green pepper it is fresh-keeping.
To achieve the above object, the present invention provides following technical scheme：
A kind of freshness preserving agent for fruit and vegetable and preparation method thereof, is made up of following mass fraction formula components：Paraffin 15-25
Part, berberine hydrochloride 12-16 parts, calcium chloride 10-12 parts, beeswax 18-20 parts, emulsifying agent 1-2 parts, citric acid 10-20 parts, it is sweet
It is oily 13-15 parts, vitamin C 6-10 parts, food preservative 2-4 parts, 0.8-1 parts of konjaku powder solution, dispersion moisture agent 1-2 parts,
Deionized water 30-50 parts.
Further：It is made up of following mass fraction formula components：15 parts of paraffin, 12 parts of berberine hydrochloride, calcium chloride 10
Part, 18 parts of beeswax, 1 part of emulsifying agent, 10 parts of citric acid, 13 parts of glycerine, 6 parts of vitamin C, 2 parts of food preservative, konjaku powder
0.8 part of solution, 1 part of dispersion moisture agent, 30 parts of deionized water.
Further：It is made up of following mass fraction formula components：20 parts of paraffin, 14 parts of berberine hydrochloride, calcium chloride 11
Part, 19 parts of beeswax, 1.5 parts of emulsifying agent, 15 parts of citric acid, 14 parts of glycerine, 8 parts of vitamin C, 3 parts of food preservative, konjaku essence
0.9 part of powder solution, 1.5 parts of dispersion moisture agent, 40 parts of deionized water.
Further：It is made up of following mass fraction formula components：25 parts of paraffin, 16 parts of berberine hydrochloride, calcium chloride 12
Part, 20 parts of beeswax, 2 parts of emulsifying agent, 20 parts of citric acid, 15 parts of glycerine, 10 parts of vitamin C, 4 parts of food preservative, konjaku powder
1 part of solution, 2 parts of dispersion moisture agent, 50 parts of deionized water.
Further：Preparation method of the present invention has following steps：
Step one, a number of paraffin, beeswax and emulsifying agent are taken, be added in container separately or together, heat temperature raising
To 60-85 DEG C, and it is stirred vigorously to well mixed；
Step 2, take a number of dispersion moisture agent and food preservative and be added in the lump in another container, heating is stirred
Mix, temperature rises to 60-85 DEG C；
Step 3, after the completion of step 2, will its material input step one material in make dispersed phase, fully stir
Mix and be brought rapidly up to 80-95 DEG C；
Step 4, in step 3 resulting solution, add surplus stock, stir to clarify transparent, be down to room temperature, obtain fruit
Agent keeping vegetable fresh.
The beneficial effects of the invention are as follows：Raw material of the present invention is easy to get, cheap, of good preservation effect, can industrial mass
Production, is suitable for the fresh-keeping of the fruit and vegetables such as citrus, orange, apple, pears, watermelon, muskmelon, tomato, cucumber, beanpod, green pepper.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment one：
A kind of freshness preserving agent for fruit and vegetable is made up of following mass fraction formula components：Paraffin 15-25 parts, berberine hydrochloride
12-16 parts, calcium chloride 10-12 parts, beeswax 18-20 parts, emulsifying agent 1-2 parts, citric acid 10-20 parts, glycerine 13-15 parts, dimension life
Plain C 6-10 parts, food preservative 2-4 parts, 0.8-1 parts of konjaku powder solution, dispersion moisture agent 1-2 parts, deionized water 30-50
Part.
Embodiment two：
A kind of freshness preserving agent for fruit and vegetable is made up of following mass fraction formula components：15 parts of paraffin, berberine hydrochloride 12
Part, 10 parts of calcium chloride, 18 parts of beeswax, 1 part of emulsifying agent, 10 parts of citric acid, 13 parts of glycerine, 6 parts of vitamin C, food preservative 2
Part, 0.8 part of konjaku powder solution, 1 part of dispersion moisture agent, 30 parts of deionized water.
Embodiment three：
A kind of freshness preserving agent for fruit and vegetable is made up of following mass fraction formula components：20 parts of paraffin, berberine hydrochloride 14
Part, 11 parts of calcium chloride, 19 parts of beeswax, 1.5 parts of emulsifying agent, 15 parts of citric acid, 14 parts of glycerine, 8 parts of vitamin C, food preservative
3 parts, 0.9 part of konjaku powder solution, 1.5 parts of dispersion moisture agent, 40 parts of deionized water.
Example IV：
A kind of freshness preserving agent for fruit and vegetable is made up of following mass fraction formula components：25 parts of paraffin, berberine hydrochloride 16
Part, 12 parts of calcium chloride, 20 parts of beeswax, 2 parts of emulsifying agent, 20 parts of citric acid, 15 parts of glycerine, 10 parts of vitamin C, food preservative 4
Part, 1 part of konjaku powder solution, 2 parts of dispersion moisture agent, 50 parts of deionized water.
Embodiment five：
A kind of preparation method preparation method of freshness preserving agent for fruit and vegetable comprises the following steps：
Step one, a number of paraffin, beeswax and emulsifying agent are taken, be added in container separately or together, heat temperature raising
To 60-85 DEG C, and it is stirred vigorously to well mixed；
Step 2, take a number of dispersion moisture agent and food preservative and be added in the lump in another container, heating is stirred
Mix, temperature rises to 60-85 DEG C；
Step 3, after the completion of step 2, will its material input step one material in make dispersed phase, fully stir
Mix and be brought rapidly up to 80-95 DEG C；
Step 4, in step 3 resulting solution, add surplus stock, stir to clarify transparent, be down to room temperature, obtain fruit
Agent keeping vegetable fresh.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each implementation method is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should
Specification an as entirety, the technical scheme in each embodiment can also be formed into those skilled in the art through appropriately combined
May be appreciated other embodiment.
Claims (5)
1. a kind of freshness preserving agent for fruit and vegetable, it is characterised in that：It is made up of following mass fraction formula components：
Paraffin 15-25 parts, berberine hydrochloride 12-16 parts, calcium chloride 10-12 parts, beeswax 18-20 parts, emulsifying agent 1-2 parts, lemon
10-20 parts of lemon acid, glycerine 13-15 parts, vitamin C 6-10 parts, food preservative 2-4 parts, 0.8-1 parts of konjaku powder solution, point
Dissipate 1-2 parts, deionized water 30-50 parts of wetting agent.
2. a kind of freshness preserving agent for fruit and vegetable according to claim 1, it is characterised in that：By following mass fraction formula components
Composition：
15 parts of paraffin, 12 parts of berberine hydrochloride, 10 parts of calcium chloride, 18 parts of beeswax, 1 part of emulsifying agent, 10 parts of citric acid, glycerine 13
Part, 6 parts of vitamin C, 2 parts of food preservative, 0.8 part of konjaku powder solution, 1 part of dispersion moisture agent, 30 parts of deionized water.
3. a kind of freshness preserving agent for fruit and vegetable according to claim 1, it is characterised in that：By following mass fraction formula components
Composition：
20 parts of paraffin, 14 parts of berberine hydrochloride, 11 parts of calcium chloride, 19 parts of beeswax, 1.5 parts of emulsifying agent, 15 parts of citric acid, glycerine
14 parts, 8 parts of vitamin C, 3 parts of food preservative, 0.9 part of konjaku powder solution, 1.5 parts of dispersion moisture agent, deionized water 40
Part.
4. a kind of freshness preserving agent for fruit and vegetable according to claim 1, it is characterised in that：By following mass fraction formula components
Composition：
25 parts of paraffin, 16 parts of berberine hydrochloride, 12 parts of calcium chloride, 20 parts of beeswax, 2 parts of emulsifying agent, 20 parts of citric acid, glycerine 15
Part, 10 parts of vitamin C, 4 parts of food preservative, 1 part of konjaku powder solution, 2 parts of dispersion moisture agent, 50 parts of deionized water.
5. a kind of a kind of preparation method of freshness preserving agent for fruit and vegetable according to claim 1, it is characterised in that：Including as follows
Step：
Step one, a number of paraffin, beeswax and emulsifying agent are taken, be added in container separately or together, heat to 60-
85 DEG C, and be stirred vigorously to well mixed；
Step 2, take a number of dispersion moisture agent and food preservative and be added in the lump in another container, heating stirring, temperature
Degree rises to 60-85 DEG C；
Step 3, after the completion of step 2, will its material input step one material in make dispersed phase, be sufficiently stirred for simultaneously
It is brought rapidly up to 80-95 DEG C；
Step 4, in step 3 resulting solution, add surplus stock, stir to clarify transparent, be down to room temperature, obtain fruit and vegetable
Antistaling agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611172908.6A CN106720263A (en) | 2016-12-18 | 2016-12-18 | A kind of freshness preserving agent for fruit and vegetable and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611172908.6A CN106720263A (en) | 2016-12-18 | 2016-12-18 | A kind of freshness preserving agent for fruit and vegetable and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720263A true CN106720263A (en) | 2017-05-31 |
Family
ID=58889528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611172908.6A Pending CN106720263A (en) | 2016-12-18 | 2016-12-18 | A kind of freshness preserving agent for fruit and vegetable and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720263A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107197941A (en) * | 2017-07-25 | 2017-09-26 | 合肥仙之峰农业科技有限公司 | A kind of agent keeping vegetable fresh and preparation method thereof |
| CN110583768A (en) * | 2019-09-25 | 2019-12-20 | 长江大学 | Fruit preservative and fruit preservation method |
| CN114158609A (en) * | 2021-12-09 | 2022-03-11 | 北京市农林科学院 | Low-temperature refrigeration preservative for picked green peppers and using method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1133123A (en) * | 1995-04-07 | 1996-10-16 | 新疆石油管理局独山子石油化工总厂 | Fruit and vegetable antistaling agent and preparation |
| CN103907673A (en) * | 2014-04-10 | 2014-07-09 | 中南林业科技大学 | Grape preservative and preparation method thereof |
| CN105613723A (en) * | 2016-03-04 | 2016-06-01 | 珠海真绿色技术有限公司 | Fruit and vegetable preservative and preparation method thereof |
| CN105994613A (en) * | 2016-06-15 | 2016-10-12 | 安徽菲扬农业科技有限公司 | Vegetable fresh-keeping agent and preparation method thereof |
-
2016
- 2016-12-18 CN CN201611172908.6A patent/CN106720263A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1133123A (en) * | 1995-04-07 | 1996-10-16 | 新疆石油管理局独山子石油化工总厂 | Fruit and vegetable antistaling agent and preparation |
| CN103907673A (en) * | 2014-04-10 | 2014-07-09 | 中南林业科技大学 | Grape preservative and preparation method thereof |
| CN105613723A (en) * | 2016-03-04 | 2016-06-01 | 珠海真绿色技术有限公司 | Fruit and vegetable preservative and preparation method thereof |
| CN105994613A (en) * | 2016-06-15 | 2016-10-12 | 安徽菲扬农业科技有限公司 | Vegetable fresh-keeping agent and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107197941A (en) * | 2017-07-25 | 2017-09-26 | 合肥仙之峰农业科技有限公司 | A kind of agent keeping vegetable fresh and preparation method thereof |
| CN110583768A (en) * | 2019-09-25 | 2019-12-20 | 长江大学 | Fruit preservative and fruit preservation method |
| CN114158609A (en) * | 2021-12-09 | 2022-03-11 | 北京市农林科学院 | Low-temperature refrigeration preservative for picked green peppers and using method thereof |
| CN114158609B (en) * | 2021-12-09 | 2024-02-13 | 北京市农林科学院 | Low-temperature refrigeration preservative for picked green peppers and application method thereof |
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| PB01 | Publication | ||
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Application publication date: 20170531 |