CN106720265A - A kind of mango preservative containing sucrose ester and carvacrol - Google Patents
A kind of mango preservative containing sucrose ester and carvacrol Download PDFInfo
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- CN106720265A CN106720265A CN201611230819.2A CN201611230819A CN106720265A CN 106720265 A CN106720265 A CN 106720265A CN 201611230819 A CN201611230819 A CN 201611230819A CN 106720265 A CN106720265 A CN 106720265A
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- carvacrol
- sucrose ester
- mango
- oligosaccharide
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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
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- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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Abstract
The present invention relates to a kind of mango preservative containing sucrose ester and carvacrol, active ingredient is made up of sucrose ester, amino-oligosaccharide and carvacrol, and wherein the weight ratio of sucrose ester, amino-oligosaccharide and carvacrol is 35:2‑5:1.The present invention natural, safe and nontoxic, the mutual compatibility between active ingredient of materials, collaboration bacteriostasis can be reduced effectively adopts the rear anthracnose incidence of disease, effectively the freshness date of extension harvesting mango.
Description
Technical field
The present invention relates to fruit freshness preserving technical field, specifically related to a kind of mango preservative containing sucrose ester and carvacrol.
Background technology
Fresh fruit is the requirement of people's life, in good time, rapid, high-quality that fresh fruit is transported to consumption from grown place
Ground, not only can in time link up urban and rural economies contact, expand market for commodities, and activate rural economy, and promote agricultural development, Er Qieyou
City dweller can be better met to food increasing need.But the physiology that complexity is still carried out after fruit harvesting becomes
Change, proceed breathing and transpiration, it is easy to produce the phenomenon such as rotten, rotten, influence quality and sale.
Mango is a kind of typical tropical fruit (tree), have the title of " tropical fruit king ", at the same mango belong to climacteric type and
High-temperature high humidity season at a time when ethylene-sensitive fruit, maturation, postharvest senescence is rotten fast, easily rots, to storage and transport pole
For unfavorable.At present, the preservation method of fruit mainly has controlled atmosphere method, refrigeration, drug-treated and coating method etc., wherein coating-film fresh-keeping method
Because of simple and easy to apply, low cost, it is more convenient for being applied in agricultural byproducts preservation.
Sucrose ester is formed by sucrose with aliphatic acid esterification, and its chemical constitution is by the sucrose of high-hydrophilic and with lipophile
Fatty acid group composition.The surface active function of sucrose ester is embodied in stronger wetting, dispersion and suspendedization ability, together
When there is anti-bacterial refreshing to act on, be widely used in food, medicine, cosmetics, sugaring, preserving fruit and vegetable utilizing field.
Amino-oligosaccharide, English name is:Oligosaccharins, also referred to as agriculture special chitosan oligosaccharide, be chitin,
The upgrading products of shitosan product, it is nontoxic, water-soluble with the superiority that shitosan is incomparable, there is good film forming
It is a kind of edible natural Perserving materials with biodegradability, gas selective penetrated property and antibiotic property, is widely used in fruit
The fresh-keeping research of vegetable.
Carvacrol, English name is：Carvacrol, is mainly used in preparing spices, bactericide and disinfectant, also serves as food
Use essence.Carvacrol is learned forever as the existing relevant report of bactericide, such as peace, what Dong Fang et al. was delivered《5% carvacrol is white to capsicum
The prevention effect of powder disease》Confirm that botanical pesticide carvacrol, for preventing and treating pepper powdery mildew, can reduce the use of chemical pesticide
Amount, solves Pesticide Residue, improves the quality and yield of capsicum.Number of patent application is 201410477987.6《A kind of meat
Cinnamic aldehyde and carvacrol natural built-up preservative》Patent, it was confirmed that carvacrol has sterilization, antibacterial, fresh-keeping function.
In view of mango is easily infected in fresh-keeping, storage and transport process by disease, while fresh-keeping for mango accumulating and shelf
Shortcoming, it is necessary to propose a kind of safe fresh products that can suppress anthracnose and energy Shelf-life.At present, with sucrose ester, ammonia
Base oligosaccharide, carvacrol are the report that active ingredient fruit and vegetable fresh-keeping agent yet there are no correlation.
The content of the invention
It is an object of the invention to provide a kind of after-ripening that can effectively delay mango and rot, Shelf-life and cost compared with
The low, mango preservative containing sucrose ester and carvacrol that pollution is few.
The present invention is adopted the technical scheme that：A kind of mango preservative containing sucrose ester and carvacrol, active ingredient is by sugarcane
Sugar ester, amino-oligosaccharide and carvacrol composition, wherein the weight ratio of sucrose ester, amino-oligosaccharide and carvacrol are 3-5:2-5:1,
Preferably, the weight ratio of sucrose ester, amino-oligosaccharide and carvacrol is 5:2:1.
Described mango preservative, the percentage by weight of sucrose ester is 1.0-5.0%, the percentage by weight of amino-oligosaccharide
It is 1.0-5.0%, the percentage by weight of carvacrol is 0.2-1.0%, and solvent complements to 100%.
Described solvent is the mixture of edible alcohol or edible alcohol and distilled water.
The preparation method of described mango preservative is：Using conventional mixing method, i.e., accurately claim according to formula rate
Sucrose ester, amino-oligosaccharide, carvacrol and solvent are taken, it is well mixed to be sufficiently stirred for, it is completely dissolved mixture and obtains final product one kind and contain
The mango preservative of sucrose ester and carvacrol.
The application method of described mango preservative is：50-300 times of the mango preservative dilute with water that will be prepared, point
Fresh green mango that will be ripe is not impregnated or coating problems with the fresh-keeping liquid after dilution, is dried naturally, you can often
Temperature or cryopreservation transport are preserved.
The present invention has advantages below and notable technique effect：
(1) natural, safe and nontoxic, the mutual compatibility between active ingredient of materials, collaboration bacteriostasis can be reduced effectively adopts rear charcoal
The subcutaneous ulcer disease incidence of disease, the effectively freshness date of extension harvesting mango.
(2) preparation process is simple of the present invention, low production cost, non-toxic and safe, do not interfere with flavour of food products, meet fruits and vegetables guarantor
Fresh environment protection requirement.
Specific embodiment
Technical scheme and beneficial effect are described further with reference to embodiments, of the present invention hundred
Ratio is divided to be weight percentage.
First, embodiment is prepared
A kind of mango preservative containing sucrose ester and carvacrol, its formula is：
Embodiment 1：Weigh sucrose ester 2.5%, amino-oligosaccharide 1.0%, carvacrol 0.5% according to quantity, edible alcohol 20%,
Distilled water complements to 100%.
Embodiment 2：Weigh sucrose ester 3.0%, amino-oligosaccharide 2.0%, carvacrol 1.0% according to quantity, edible alcohol 25%,
Distilled water complements to 100%.
Embodiment 3：Weigh sucrose ester 1.0%, amino-oligosaccharide 1.0%, carvacrol 0.2% according to quantity, edible alcohol 10%,
Distilled water complements to 100%.
Embodiment 4：Weigh sucrose ester 3.0%, amino-oligosaccharide 5.0%, carvacrol 1.0% according to quantity, edible alcohol 25%,
Distilled water complements to 100%.
Embodiment 5：Weigh sucrose ester 5.0%, amino-oligosaccharide 3.0%, carvacrol 1.0% according to quantity, edible alcohol 30%,
Distilled water complements to 100%.
The preparation method of the mango preservative of embodiment 1-5 is：Accurately sucrose ester, amino-oligosaccharide, perfume (or spice) are weighed by formula
Celery phenol and solvent, are mutually mixed and are sufficiently stirred for 20min, are completely dissolved mixture, obtain final product a kind of containing sucrose ester and carvacrol
Mango preservative.
2nd, Application Example
Embodiment 1：Sucrose ester, amino-oligosaccharide, carvacrol and its mixture are used for the indoor virulence test of mango anthracnose
After the inhibition concentration scope of each active ingredient is determined through prerun, by sucrose ester, amino-oligosaccharide, carvacrol and its mixed
Compound presses active constituent content and sets 5 dose gradients, if a clear water is compareed.Reference《Farm-chemical indoor determination test rule
Bactericide》, indoor virulence of the medicament to mango anthracnose is determined using mycelial growth rate method.Surveyed with crossing method after 72h
Amount colony diameter, calculates each treatment net growth, mycelial growth inhibition rate.
Statistical analysis is carried out with DPS data processing softwares, mycelial growth inhibition rate is converted into probit value (y), liquid is dense
Degree (μ g/mL) is converted into logarithm value (x), tries to achieve virulence regression equation (y=a+bx) with least square method, and thus calculate every
Plant the EC of medicament50Value, the synergy that pharmacy mix is then evaluated by the co-toxicity coefficient method (CTC) of the nineteen sixties such as Sun Yunpei proposition is made
With during i.e. co-toxicity coefficient (CTC) >=120, composition shows as synergistic effect；When CTC≤80, composition shows as antagonism work
With；As 80 ＜ CTC ＜ 120, composition shows as summation action.
Result of the test is shown in Table 1.
The Toxicity Determination table of the sucrose ester of table 1, amino-oligosaccharide, carvacrol and its mixture to mango anthracnose
As shown in Table 1, sucrose ester, amino-oligosaccharide and carvacrol are 3-5 in weight ratio:2-5:In the range of 1 during mixture,
Its co-toxicity coefficient (CTC) is all higher than 120, when the proportioning of sucrose ester, amino-oligosaccharide and carvacrol is 5:2:When 1, co-toxicity coefficient
Maximum, can effectively reduce the generation of anthracnose to anthracnose Synergistic substantially, be conducive to extending the freshness date of mango.
Embodiment 2：The antistaling agent of sucrose ester, amino-oligosaccharide and carvacrol and its mixture is used for the experiment of mango fresh-keeping
(1) experimental design：Choose uniform in size, have no mechanical damage, no disease and pests harm, maturity and basically identical fresh of color and luster
Win a gold medal fringe awns, first rinse fruit face with running water, after drying, film is carried out using the dilution of the antistaling agent of different disposal, it is natural
Air-dry, be placed in 40 × 25 × 60cm cartons, at room temperature (26 DEG C) storages.The fruit rot feelings of each treatment are observed after storage daily
Condition, while 15 days rotten numbers of fruit after statistical disposition, calculate rotting rate.Experiment set 5 treatment, 3 repetitions, totally 15 it is small
Area, each repeats to select 50 mango.
(2) corresponding antistaling agent and concentration for the treatment of are respectively processed：
Treatment 1#：The preparation of the gained of embodiment 1 is prepared, i.e., containing the amino-oligosaccharide 0.5% of 2.5% sucrose ester 1.0%
The mango preservative of carvacrol, dilutes 250 times；
Treatment 2#：Containing 5.0% sucrose ester mango preservative, 100 times are diluted；
Treatment 3#：Mango preservative containing 4.0% amino-oligosaccharide, dilutes 100 times；
Treatment 4#：Mango preservative containing 2.0% carvacrol, dilutes 75 times；
Treatment 5#：Blank (CK)
(3) the result of the test such as table 2 of each treatment.
The antistaling agent of the sucrose ester of table 2, amino-oligosaccharide and carvacrol and its mixture is used for the result of the test table of mango fresh-keeping
Table 2 has preferable fresh-keeping effect as can be seen that mango preservative of the invention, can delay mango to rot 3-6 days.
Active ingredient reasonable mixture ratio in mango preservative of the invention, to mango anthracnose Synergistic, alleviates mango and adopts rear anthrax
Disease generation, be conducive to extend mango after-harvest accumulating between and shelf life, with good promotional value.
Claims (4)
1. a kind of mango preservative containing sucrose ester and carvacrol, it is characterized in that：Active ingredient by sucrose ester, amino-oligosaccharide and
Carvacrol is constituted, and the weight ratio of sucrose ester, amino-oligosaccharide and carvacrol is 3-5:2-5:1.
2. mango preservative according to claim 1, it is characterized in that：The weight of sucrose ester, amino-oligosaccharide and carvacrol
Than being 5:2:1.
3. mango preservative according to claim 1, it is characterized in that：The percentage by weight of sucrose ester is 1.0-5.0%, ammonia
The percentage by weight of base oligosaccharide is 1.0-5.0%, and the percentage by weight of carvacrol is 0.2-1.0%, and solvent is complemented to
100%.
4. mango preservative according to claim 3, it is characterized in that：Solvent is edible alcohol or edible alcohol and distilled water
Mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611230819.2A CN106720265A (en) | 2016-12-28 | 2016-12-28 | A kind of mango preservative containing sucrose ester and carvacrol |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611230819.2A CN106720265A (en) | 2016-12-28 | 2016-12-28 | A kind of mango preservative containing sucrose ester and carvacrol |
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| CN106720265A true CN106720265A (en) | 2017-05-31 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108849901A (en) * | 2018-08-16 | 2018-11-23 | 兰州世创生物科技有限公司 | It is a kind of for preventing and treating the biological pesticide preparation and its preparation and application of the late blight of potato |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511544A (en) * | 2011-11-21 | 2012-06-27 | 荣成百合生物技术有限公司 | Fruit and vegetable preservative |
| CN106172729A (en) * | 2016-09-13 | 2016-12-07 | 广西南宁乐蕊生物科技有限责任公司 | A kind of containing sucrose ester with the Banana fresh-keeping agent of amino-oligosaccharide |
-
2016
- 2016-12-28 CN CN201611230819.2A patent/CN106720265A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511544A (en) * | 2011-11-21 | 2012-06-27 | 荣成百合生物技术有限公司 | Fruit and vegetable preservative |
| CN106172729A (en) * | 2016-09-13 | 2016-12-07 | 广西南宁乐蕊生物科技有限责任公司 | A kind of containing sucrose ester with the Banana fresh-keeping agent of amino-oligosaccharide |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108849901A (en) * | 2018-08-16 | 2018-11-23 | 兰州世创生物科技有限公司 | It is a kind of for preventing and treating the biological pesticide preparation and its preparation and application of the late blight of potato |
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Application publication date: 20170531 |