CN106819092A - A kind of pears antistaling agent - Google Patents
A kind of pears antistaling agent Download PDFInfo
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- CN106819092A CN106819092A CN201710122339.2A CN201710122339A CN106819092A CN 106819092 A CN106819092 A CN 106819092A CN 201710122339 A CN201710122339 A CN 201710122339A CN 106819092 A CN106819092 A CN 106819092A
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- Prior art keywords
- prochloraz
- inokopolyose
- pears
- antistaling agent
- effectively
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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.)
- Withdrawn
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- 241000220324 Pyrus Species 0.000 title claims abstract description 40
- 235000021017 pears Nutrition 0.000 title claims abstract description 37
- 239000005820 Prochloraz Substances 0.000 claims abstract description 37
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 239000004480 active ingredient Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 12
- 239000002904 solvent Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical group CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000012153 distilled water Substances 0.000 claims description 8
- 150000001412 amines Chemical class 0.000 claims 2
- 238000010025 steaming Methods 0.000 claims 1
- 201000010099 disease Diseases 0.000 abstract description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 7
- 238000002360 preparation method Methods 0.000 abstract description 7
- 230000002195 synergetic effect Effects 0.000 abstract description 6
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 5
- 238000003306 harvesting Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 17
- 238000011282 treatment Methods 0.000 description 17
- 238000000034 method Methods 0.000 description 13
- 150000004676 glycans Chemical class 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000012895 dilution Substances 0.000 description 6
- 238000010790 dilution Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 210000003127 knee Anatomy 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 241000233866 Fungi Species 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 239000003899 bactericide agent Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000014443 Pyrus communis Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 231100000419 toxicity Toxicity 0.000 description 3
- 230000001988 toxicity Effects 0.000 description 3
- 241000427159 Achyranthes Species 0.000 description 2
- 240000000031 Achyranthes bidentata Species 0.000 description 2
- 244000088401 Pyrus pyrifolia Species 0.000 description 2
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 2
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 230000009036 growth inhibition Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000003449 preventive effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010064458 Penicilliosis Diseases 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004009 herbicide Substances 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000002917 insecticide Substances 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000001018 virulence Effects 0.000 description 1
- 208000016261 weight loss Diseases 0.000 description 1
- 230000004580 weight loss Effects 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention relates to a kind of pears antistaling agent, active ingredient is made up of Inokopolyose and Prochloraz, and the weight ratio of Inokopolyose and Prochloraz is 13:2‑5.Substantially, the mutually mixed consumption that can reduce single component, collaboration bacteriostasis can effectively reduce the incidence of disease that the operatic circle adopts rear germ to active ingredient synergistic function of the invention, effectively the freshness date of extension harvesting the operatic circle.Preparation process is simple of the present invention, low production cost, safely and effectively, do not interfere with flavour of food products, meet the environment protection requirement of preserving fruit and vegetable utilizing.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, and in particular to a kind of pears antistaling agent.
Background technology
Fresh fruit is the requirement of people's life, and in good time, rapid, high-quality fresh fruit is transported to from grown place disappears
Fei Di, not only can in time link up urban and rural economies contact, expand market for commodities, and activate rural economy, and promote agricultural development, and
City dweller can be better met again to food increasing need.But fruit still carries out the physiology of complexity after harvesting
Change, proceeds breathing and transpiration, it is easy to produces the phenomenon such as rotten, rotten, influences quality and the sale of fruits and vegetables.
Pears are one of important fruit of China, and Chinese pear cultivated area and yield are only second to apple.Wherein, Anhui, Hebei,
Shandong, Liaoning Si Sheng are the concentration producing regions of Chinese pear, and cultivated area accounts for half or so, and yield is more than 60%.Pears after adopting such as
Fruit Preservation Treatment is improper easily to be infected by pathogeny bacterium, is easily rotted in storage transport and sales process, will greatly reduce pears
The quality and commodity value of fruit.Therefore pear fruit shelf life is extended using safe and effective preservation technique, to reducing pear fruit
Loss, raising pear fruit quality, the profit on sales that increases, it is significant.At present, the preservation method of fruits and vegetables mainly has controlled atmosphere
Method, refrigeration, drug-treated and coating method etc., coating-film fresh-keeping method therein is because with simple and easy to apply, low cost and other advantages, being more convenient for
Applied in preservation and freshness in agricultural byproducts.
Prochloraz is a kind of wide-spectrum bactericide, is had by the disease that sac fungus and Fungi Imperfecti cause to various crop obvious
Preventive effect, it is also possible to mixed with most of bactericide, Insecticides (tech) ＆ Herbicides (tech), there is preferable prevention effect.This product is for efficiently, extensively
Spectrum, low-toxicity bactericide, with multiple actions such as prevention ＆ protection treatments, are worked by suppressing the biosynthesis of sterol, right
The multiple diseases preventive effect caused in sac fungus and Fungi Imperfecti is splendid.Prochloraz is widely used in the fruit after treatment is harvested and vegetable
Dish anti-corrosive fresh-keeping, can prevent and treat penicilliosis, green mould, brown rot etc..
Inokopolyose (Achyranthes bidentata polysaccharzdes, ABP) is carried from Achyranthes bidentata Bl root
A kind of bioactive polysaccharide for taking, class content active component higher in the Shi Mi sections class plant root of bidentate achyranthes mainly has glucose, sweet
3 kinds of monosaccharide component compositions of dew sugar and fructose；Be widely present in animal, plant and microorganism cultures, with anti-aging with it is anti-
The multiple pharmacological effects such as oxidation, antitumor, immunological regulation, treatment asthma, dredging collateral and promoting blood circulation, reduction blood sugar, with safe, work
With stabilization, Small side effects, widely applicable, small to body damage and not only injectable but also the advantages of can take.
In view of the operatic circle is easily infected in fresh-keeping, storage and transport process by disease, it is necessary to propose that one kind can suppress the operatic circle disease
And the safe fresh products of energy Shelf-life.The pears antistaling agent for making active ingredient with Inokopolyose, Prochloraz mixture at present is also
There are no relevant report.
The content of the invention
It is an object of the invention to provide a kind of safely and effectively pears antistaling agent.
The present invention is adopted the technical scheme that：A kind of pears antistaling agent, active ingredient is made up of Inokopolyose and Prochloraz, ox
The weight ratio of knee polysaccharide and Prochloraz is 1-3:The weight ratio of 2-5, preferably Inokopolyose and Prochloraz is 2:3.
Described pears antistaling agent, the percentage by weight of Inokopolyose is 1-3.0%, and the percentage by weight of Prochloraz is 2.0-
5.0%, solvent complements to 100%.
Described solvent is the mixture of edible alcohol or edible alcohol and distilled water.
The preparation method of the pears antistaling agent：Using conventional mixing method, i.e., accurately weigh the root of bidentate achyranthes according to formula rate
Polysaccharide, Prochloraz and solvent, are well mixed and are sufficiently stirred for being completely dissolved mixture.
The application method of the pears antistaling agent is：50-300 times of the pears antistaling agent dilute with water that will be prepared, adopts fresh
The operatic circle of receipts directly soaks 1-3min in dilution, or dilution is sprayed, the operatic circle surface is coated in, and dries naturally, and storage is preserved afterwards
.
The beneficial effects of the invention are as follows：
(1) active ingredient Synergistic of the present invention, the mutually mixed consumption that can reduce single component, cooperates with bacteriostasis energy
Effectively reduce the incidence of disease that the operatic circle adopts rear germ, the effectively freshness date of extension harvesting the operatic circle.
(2) preparation process is simple of the present invention, low production cost safely and effectively, does not interfere with flavour of food products, meets 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
Embodiment 1：
Weigh Inokopolyose 2.0%, Prochloraz 3.0%, edible alcohol 20%, distilled water complements to 100%；Stirring makes ox
Knee polysaccharide, Prochloraz are completely dissolved in solvent, you can obtain the pears containing the Prochloraz of 2.0% Inokopolyose 3.0% fresh-keeping
Agent.
Embodiment 2：
Weigh Inokopolyose 1.0%, Prochloraz 4.0%, edible alcohol 20%, distilled water complements to 100%；Stirring makes ox
Knee polysaccharide, Prochloraz are completely dissolved in solvent, you can obtain the pears containing the Prochloraz of 1.0% Inokopolyose 4.0% fresh-keeping
Agent.
Embodiment 3：
Weigh Inokopolyose 1.0%, Prochloraz 2.0%, edible alcohol 15%, distilled water complements to 100%；Stirring makes ox
Knee polysaccharide, Prochloraz are completely dissolved in solvent, you can obtain the pears containing the Prochloraz of 1.0% Inokopolyose 2.0% fresh-keeping
Agent.
Embodiment 4：
Weigh Inokopolyose 2.0%, Prochloraz 5.0%, edible alcohol 30%, distilled water complements to 100%；Stirring makes ox
Knee polysaccharide, Prochloraz are completely dissolved in solvent, you can obtain the pears containing the Prochloraz of 2.0% Inokopolyose 5.0% fresh-keeping
Agent.
Comparative example 1：
Weigh Inokopolyose 5.0%, edible alcohol 20%, distilled water complements to 100%；Stirring makes Inokopolyose fully molten
Solution is in solvent, you can obtain the pears antistaling agent containing 5.0% Inokopolyose
Comparative example 2：
Weigh Prochloraz 5.0%, edible alcohol 20%, distilled water complements to 100%；Stirring is completely dissolved in Prochloraz
In solvent, you can obtain the pears antistaling agent containing 5.0% Prochloraz
2nd, Application Example experiment
Experiment 1：The Toxicity Determination that Inokopolyose and Prochloraz are used for pears brown rot is tested
After determining Inokopolyose and the effective inhibition concentration scope of Prochloraz through prerun, by Inokopolyose, Prochloraz and its mixed
Compound is set 5 dose gradient treatment by active constituent content respectively, if a clear water is compareed.Reference《Farm-chemical indoor determination is tried
Test criterion bactericide》Carry out, determining medicament using mycelial growth rate method tests the Toxicity Determination of pears brown rot.72h
Colony diameter is measured with crossing method afterwards, each treatment net growth mycelial growth inhibition rate is calculated.
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 material50Value, the mixed synergy of material is then evaluated by the co-toxicity coefficient method (CTC) of the nineteen sixties such as Sun Yunpei proposition and is made
With as 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, and result of the test is shown in Table 1.
Table 1：The Toxicity Determination table of Inokopolyose, Prochloraz and its mixture to pears brown rot
As shown in Table 1, Inokopolyose and Prochloraz are in 1-3:Mixture in the proportion of 2-5, its co-toxicity coefficient (CTC) is
More than 120, the suppression to pears brown rot shows synergistic function, and mutual mixture can reduce consumption, improves preventing and treating effect
Really.When the proportioning of Inokopolyose and Prochloraz is 2:When 3, co-toxicity coefficient is maximum, obvious to brown rot Synergistic.
Experiment 2：Inokopolyose, Prochloraz and its mixture are used for the fresh-keeping experiment of pears
1.1 test process are designed
Treatment group 1#：The preparation of the gained of embodiment 1 is prepared, i.e., the pears containing the Prochloraz of 2.0% Inokopolyose 3.0% are protected
Fresh dose, it is watered 200 times of dilution.
Treatment group 2#：The preparation of the gained of embodiment 2 is prepared, i.e., the pears containing the Prochloraz of 1.0% Inokopolyose 4.0% are protected
Fresh dose, it is watered 200 times of dilution.
Treatment group 3#：The preparation of the gained of comparative example 1, i.e. the pears antistaling agent containing 5.0% Inokopolyose are prepared, dilution 50 is watered
Times.Treatment group 4#：The preparation of the gained of comparative example 2, i.e. the pears antistaling agent containing 5.0% Prochloraz are prepared, 200 times of dilution is watered.
Treatment group 5#：Control (CK) does not carry out any measure, is directly placed into shelf.
2.2 experimental designs
Pluck the pears in the maturity period, it is desirable to which uniform in size, surface mechanical is wounded, no disease and pests harm, maturity basic
Cause, if 5 treatment groups carry out parallel test, the harvesting same day each treatment group hardness of fruit is 6.3kg/cm2.Pears are put into larger
Plastic wire in be placed in 2min soaked in the fresh-keeping liquid of each treatment group, gently lift plastic wire, drain away the water, dry, be put into
Shelf, preserve under certain condition, determine and count each item data required during storage.
2.3 determine content
Fruit weight-loss ratio is determined using weight method；Fruit hardness meter determines the peeling hardness of fruit；Rotting rate be rotten fruit number/
Total fruit number；Healthy fruit preferably fruit number/total fruit number.
2.4 result of the tests are shown in Table 2, table 3.
Table 2
Table 3
Knowable to table 2, the result of table 3, compare with treatment group 3#-5#, treatment group 1#, 2# has preferable preservation to pears,
Antistaling agent active ingredient energy Synergistic of the present invention is illustrated, effectively the freshness date of extension pears.Wherein treatment 1# is from whole structure
Fresh-keeping effect is most obvious.
Claims (4)
1. a kind of pears antistaling agent, it is characterised in that active ingredient is made up of Inokopolyose and Prochloraz, wherein Inokopolyose and miaow
The weight ratio of fresh amine is 1-3:2-5.
2. pears antistaling agent according to claim 1, it is characterised in that the weight ratio of Inokopolyose and Prochloraz is 2:3.
3. pears antistaling agent according to claim 1, it is characterised in that the percentage by weight of Inokopolyose is 1-3.0%, miaow
The percentage by weight of fresh amine is 2.0-5.0%, and solvent complements to 100%.
4. pears antistaling agent according to claim 3, it is characterised in that the solvent is edible alcohol or edible alcohol and steaming
The mixture of distilled water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710122339.2A CN106819092A (en) | 2017-03-03 | 2017-03-03 | A kind of pears antistaling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710122339.2A CN106819092A (en) | 2017-03-03 | 2017-03-03 | A kind of pears antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819092A true CN106819092A (en) | 2017-06-13 |
Family
ID=59137919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710122339.2A Withdrawn CN106819092A (en) | 2017-03-03 | 2017-03-03 | A kind of pears antistaling agent |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874861A (en) * | 2019-03-28 | 2019-06-14 | 广西瀚维康生物科技有限公司 | A kind of fruit and vegetable fresh-keeping agent containing Fructus Cannabis extract |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007962A (en) * | 2009-09-08 | 2011-04-13 | 张元元 | Fruit preservative |
| CN105454273A (en) * | 2015-12-21 | 2016-04-06 | 山东鲜之源生物科技有限公司 | Bactericide composition |
-
2017
- 2017-03-03 CN CN201710122339.2A patent/CN106819092A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007962A (en) * | 2009-09-08 | 2011-04-13 | 张元元 | Fruit preservative |
| CN105454273A (en) * | 2015-12-21 | 2016-04-06 | 山东鲜之源生物科技有限公司 | Bactericide composition |
Non-Patent Citations (1)
| Title |
|---|
| 郭婕 等: "4种中草药提取物抑菌效果与其有效成分含量的相关性", 《周口师范学院学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874861A (en) * | 2019-03-28 | 2019-06-14 | 广西瀚维康生物科技有限公司 | A kind of fruit and vegetable fresh-keeping agent containing Fructus Cannabis extract |
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Application publication date: 20170613 |