CN107361132A - A kind of chitosan salicylic acid composite preservative and preparation method and application - Google Patents
A kind of chitosan salicylic acid composite preservative and preparation method and application Download PDFInfo
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- CN107361132A CN107361132A CN201710601089.0A CN201710601089A CN107361132A CN 107361132 A CN107361132 A CN 107361132A CN 201710601089 A CN201710601089 A CN 201710601089A CN 107361132 A CN107361132 A CN 107361132A
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- chitosan
- salicylic acid
- fruit
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- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 title claims abstract description 40
- 229960004889 salicylic acid Drugs 0.000 title claims abstract description 40
- 229920001661 Chitosan Polymers 0.000 title claims abstract description 27
- 239000003755 preservative agent Substances 0.000 title claims abstract description 27
- 230000002335 preservative effect Effects 0.000 title claims abstract description 27
- 239000002131 composite material Substances 0.000 title claims abstract description 26
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 59
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 15
- 239000001110 calcium chloride Substances 0.000 claims abstract description 15
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 15
- 239000000243 solution Substances 0.000 claims abstract description 12
- 238000011282 treatment Methods 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000007864 aqueous solution Substances 0.000 claims abstract description 8
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- WTLXIIVSKUDWHC-UHFFFAOYSA-L [Cl-].[Ca+2].C(C=1C(O)=CC=CC1)(=O)O.[Cl-] Chemical compound [Cl-].[Ca+2].C(C=1C(O)=CC=CC1)(=O)O.[Cl-] WTLXIIVSKUDWHC-UHFFFAOYSA-L 0.000 claims abstract description 4
- 230000033228 biological regulation Effects 0.000 claims description 10
- 201000010099 disease Diseases 0.000 claims description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 9
- 150000003870 salicylic acids Chemical class 0.000 claims description 8
- 230000008859 change Effects 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 244000276331 Citrus maxima Species 0.000 claims description 2
- 235000001759 Citrus maxima Nutrition 0.000 claims description 2
- 241000219095 Vitis Species 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 238000003306 harvesting Methods 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- 241000219000 Populus Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 19
- 238000003912 environmental pollution Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000013043 chemical agent Substances 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000012545 processing Methods 0.000 description 9
- 241000196324 Embryophyta Species 0.000 description 6
- 235000019589 hardness Nutrition 0.000 description 6
- 208000016261 weight loss Diseases 0.000 description 6
- 230000004580 weight loss Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 241000207199 Citrus Species 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 208000035240 Disease Resistance Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 230000004345 fruit ripening Effects 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 230000011664 signaling Effects 0.000 description 2
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010011409 Cross infection Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 208000032420 Latent Infection Diseases 0.000 description 1
- 101150118484 Macf1 gene Proteins 0.000 description 1
- 206010029803 Nosocomial infection Diseases 0.000 description 1
- 206010064458 Penicilliosis Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 208000037771 disease arising from reactivation of latent virus Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000003938 response to stress Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of chitosan salicylic acid composite preservative and preparation method and application, its specific formula is：Contain the 2g of chitosan 0.5, the 0.2g of salicylic acid 0.01 and the 2g of calcium chloride 0.5 in per 100ml antistaling agents；Salicylic acid is added in the aqueous solution and stirred to being completely dissolved, obtain aqueous solution of salicylic acid, calcium chloride is added into the solution again and is stirred to dissolving, chitosan is slowly added in salicylic acid calcium chloride solution, constant temperature stirs 0.5 1h and obtains compound at 37 DEG C, disperse 10 20min with ultrasonic wave, be uniformly dispersed to chitosan, stand, exclude bubble completely, produce chitosan salicylic acid composite preservative.The composite preservative carries out immersion treatment to grape fruit fruit, can significantly reduce grape fruit fruit rot rate and percentage of water loss, is kept for grape fruit fruit distinctive flavor, color and luster and hardness, the storage period of extending fruit.The problems such as reducing residual and the environmental pollution of chemical agent, and its method is simple to operate, cost is low, application easy to spread, is suitable for large-scale commercial applications application.
Description
Technical field
The present invention relates to fruit freshness preserving technical field, be specifically related to a kind of chitosan-salicylic acid composite preservative and its
Preparation method and application.
Background technology
Grape fruit (Citrus paradise Macf.) belongs to one of Rutaceae Citrus, four big monoid of world's citrus, because
Have the habit of plexi result, as a result when fruit suspension fasciation such as grape, so being referred to as grape fruit.Pulp soft and succulency is sour-sweet
In slightly bitter taste, unique flavor is in good taste, and it also rich in materials such as vitamin, flavonoids, naringin and aurantins, has refrigerant move back
Fire, dispelling fatigue, Weight-reducing and lipid-lowering and the medical effect for maintaining skin, have very high economic value and medical value.Grape fruit
Storage, selling period, latent infection and postharvest pathogen cross-infection, cause postharvest disease, rot before fruit is easily adopted
Phenomenon, cause fruit loss very serious, wherein the most serious with mould disease.It is conventional at present for grape fruit postharvest disease
Grape fruit storage practice be mainly cryopreservation and chemical preservative storage.Such method processing can suppress respiration of fruits generation
Thank, suppress growth of microorganism, application is more universal, but the above method exist high equipment cost and operating cost, medicament residue and
The problems such as environmental pollution, it is therefore desirable to seek new safe and efficient grape fruit plum fresh preservation method.
Chitosan is a kind of white or the translucent biopolymer of canescence, and its cost is cheap, good film-forming property, film are transparent
Colourless or yellowish, it is nontoxic, be readily biodegradable, use mark by state food additive is included in as thickener, fruit glaze agent
Quasi- GB-2760.Chitosan has the function that to suppress pathogenic microorganism growth and breeding, can improve the disease resistance of fruit itself, delay
The functional characteristics such as fruit senescence, there is good prevention effect to a variety of fruit diseases.Therefore, chitosan is as a kind of natural
New Cut Flower Fresh Keeping has extensive use in fruit storage preservation field.Salicylic acid is caused simple phenol generalization in a kind of plant
Compound, it is widely present in higher plant.Salicylic acid is the signaling molecule needed for plant generation disease resistance response, and it can activated plant
Protection mechanism is defendd, also can be as the degeneration-resistant signaling molecule of induction plants against abiotic Response to stress.Salicylic acid can strengthen fruit
To the resistance of the pathogens such as fungi, bacterium, the activity of Active oxygen scavenging enzymes in plant can be improved, removes excessive active oxygen,
Improve cell metabolism, delayed fruit aging.Application of the salicylic acid in fruit have dosage it is few, it is safe, can be in each life of fruit
The advantages that long-term applies, adapt to the requirement of green non-pollution agricultural development.
The content of the invention
It is an object of the invention to for the above-mentioned problems in the prior art, there is provided a kind of chitosan-salicylic acid is multiple
Antistaling agent and preparation method thereof is closed, to control disease, the delayed fruit aging of grape fruit fruit storage phase, while solves traditional guarantor
The problems such as fresh method equipment cost and operating cost height, medicament residue and environmental pollution, and its method is simple to operate, cost is low,
Application easy to spread, it is suitable for large-scale commercial applications application.
To achieve the above object, the effect above is reached, the present invention is to be achieved through the following technical solutions：
A kind of chitosan-salicylic acid composite preservative, its formula are specially：It includes raw material according to the following ratio：Shell gathers
Sugar 0.5~2g of 0.5~2g, 0.01~0.2g of salicylic acid and calcium chloride, regulation pH value are 5.8~6.
Preferably, the chitosan-salicylic acid composite preservative includes raw material according to the following ratio：Contain in per 100ml
2g chitosans, 0.2g salicylic acids, 1g calcium chloride, surplus is water, and regulation pH value is 5.8~6.
Preferably, the chitosan-salicylic acid composite preservative includes raw material according to the following ratio：Contain in per 100ml
0.5g chitosans, 0.2g salicylic acids, 1.5g calcium chloride, surplus is water, and regulation pH value is 5.8~6.
The preparation method of chitosan of the present invention-salicylic acid composite preservative, comprises the following steps：
Salicylic acid is added in the aqueous solution and stirred to being completely dissolved, obtains aqueous solution of salicylic acid, then add into the solution
Calcium chloride is simultaneously stirred to dissolving, and chitosan is slowly added in salicylic acid-calcium chloride solution, constant temperature stirs 0.5~1h at 37 DEG C
Compound, disperse 10~20min with ultrasonic wave, be uniformly dispersed to chitosan, stand, exclude bubble completely, produce chitosan-
Salicylic acid composite preservative.
The application of chitosan of the present invention-salicylic acid composite preservative, comprises the following steps：
(1) harvesting and pretreatment of grape fruit：Select fresh no machinery wound, no disease and pests harm, uniform in size, maturity is consistent
Grape fruit fruit, clean surface, naturally dry grape fruit surface moisture with clear water；
(2) immersion treatment：The grape fruit fruit dried is soaked 3~5 minutes in the antistaling agent solution prepared in advance,
Take out naturally dry；
(3) store：After soak is dried, individual packing, it is placed under room temperature condition (20 DEG C, relative humidity 85~95%)
Storage；
Wherein, grape fruit picking fruit should be≤24 hours to bag time.
Beneficial effects of the present invention are：(1) there is reduction grape fruit fruit water to scatter and disappear, keep the outer of grape fruit fresh fruit
See, nutritional quality, effectively extend the storage period of grape fruit fresh fruit；(2) antistaling agent has notable to the penicilliosis of grape fruit fruit
Inhibition, effectively prevent the corruption of grape fruit fruit；(3) antistaling agent is easily cleaned by water, energy natural degradation, reduces chemistry and protects
Fresh dose of residual, it is harmless to the human body, it is safe, it is environmentally safe, it is green；(4) method be simple and convenient to operate,
Cost is low, easy to spread.
Embodiment
With reference to specific examples below, the present invention is described in further detail, and of the invention protects content not limit to
In following examples.Under the spirit and scope without departing substantially from inventive concept, those skilled in the art it is conceivable that change and excellent
Point is all included in the present invention, and using appended claims as protection domain.Implement the present invention process, condition,
Reagent, experimental method etc., it is the universal knowledege and common knowledge of this area in addition to the following content specially referred to, this hair
It is bright that content is not particularly limited.
Embodiment
1) chitosan-salicylic acid composite preservative preparation steps：
Salicylic acid is added in the aqueous solution and stirred to being completely dissolved, obtains aqueous solution of salicylic acid, then add into the solution
Calcium chloride is simultaneously stirred to dissolving, and chitosan is slowly added in salicylic acid-calcium chloride solution, constant temperature stirs 0.5~1h at 37 DEG C
Compound, disperse 10~20min with ultrasonic wave, be uniformly dispersed to chitosan, stand, exclude bubble completely, produce chitosan-
Salicylic acid composite preservative.
According to the ratio of chitosan, salicylic acid and calcium chloride, the composite preservative of different ratio is set：
T1：Per 2g chitosans contain in 100ml, 0.2g salicylic acids, 1g calcium chloride, surplus is water, regulation pH value for 5.8~
6；
T2：Contain 0.5g chitosans in per 100ml, 0.2g salicylic acids, 1.5g calcium chloride, surplus is water, and regulation pH value is
5.8~6；
T3：Contain 2g chitosans in per 100ml, 0.01g salicylic acids, 1g calcium chloride, surplus is water, and regulation pH value is 5.8
~6；
T4：Contain 0.5g chitosans in per 100ml, 0.01g salicylic acids, 1.5g calcium chloride, surplus is water, and regulation pH value is
5.8~6；
T0：Distilled water.
2) grape fruit immersion treatment：
Vintage shaddock is cleaned into surface, naturally dry grape fruit surface moisture, then the grape fruit fruit that will be dried with clear water
It is individually placed to soak 3~5 minutes in the antistaling agent 1-5 solution prepared in advance in fact, after taking out naturally dry at room temperature, single fruit
Packaging, is placed under room temperature condition (20 DEG C, relative humidity 85~95%) and stores, and grape fruit picking fruit to bag time answers≤24
Hour.
The present embodiment is to pluck from Southwest Forestry University orchard without ' Rio the is red ' grape fruit of any processing as experiment material
Material, selects fresh no machinery wound, no disease and pests harm, the grape fruit fruit that uniform in size, maturity is consistent, fruit table is cleaned with clear water
Behind face, naturally dry surface moisture, soaked 3~5 minutes, taken out natural at room temperature using the antistaling agent of different proportion in experimental example
Dry, individual packing, stored under room temperature condition (20 DEG C, relative humidity 85~95%), 15 fruits of every group of processing, every 5 days
Sampling once, per sub-sampling is carried out in the same period, takes 3 fruits to carry out the hardness of fruit, weightlessness from each group processing at random
Rate, the analysis of rotting rate index determining.
(1) change of grape fruit fruit storage phase hardness
Determined by GY-2 type hardness testers meter, probe diameter 3.5mm, in metastomium position, peeling is uniformly distributed measure to each fruit
At 3, average, unit N.
The change of different proportion chitosan-salicylic acid composite preservative processing grape fruit fruit storage phase hardness is integrally in first
Stable situation after rising, during measurement in the 5th day, the T0 hardnesses of fruit are minimum, only 0.75N, and T1 ascensional range is most in treatment group
It is small and the most steady, so T1 has preferable effect compared with other treatment groups in terms of the hardness of fruit is kept.
(2) change of grape fruit fruit storage phase weight-loss ratio
Weight method determines, and fruit weight-loss ratio (%)=[(before storage fruit quality-after storage certain time fruit quality)/
Fruit quality before storage] × 100.
The change of different proportion chitosan-salicylic acid composite preservative processing grape fruit fruit storage phase weight-loss ratio is in integrally
The weightlessness of the changing trend of reduction after first increasing, wherein T0 groups is the most obvious and numerical value is larger, at the 20th day, T0 group weight-loss ratios
Up to 1.6%, and other treatment groups only maintain essentially in 1.2% or so.T1 weight-loss ratio is relatively low all the time, and steadily, the 25th
It when, T1 weight-loss ratio only has 0.8%, hence it is evident that less than other treatment groups, so T1 processing can preferably reduce the weightlessness of fruit.
(3) change of grape fruit fruit storage phase rotting rate
Fruit rot rate (%)=(storage rot fruit number/storage fruit total number) × 100
Different proportion chitosan-salicylic acid composite preservative processing reduces the upper of grape fruit fruit storage phase rotting rate
Rise.When storing 30 days Tibetan, the incidence of disease of T1 immersion treatments is 5%, less than T0 processing.When storing 60 days, the hair of T1 immersion treatments
Sick rate is only 22%, hence it is evident that less than other treatment groups.T1 has preferable effect compared with other treatment groups in suppression fruit rot.
As a result show, chitosan-salicylic acid composite preservative extends ' Rio is red ' grape fruit fruit guarantor to a certain extent
The fresh phase, fruit is handled better than unused antistaling agent, slows down the loss of fruit water, delays grape fruit fruit senescence, commodity healthy fruit
Reach more than 94%, and can preferably maintain the original fruit nutritional quality of grape fruit, there is good commodity value.
The foregoing is only a preferred embodiment of the present invention, protection scope of the present invention not limited to this, any ripe
Those skilled in the art are known in the technical scope of present disclosure, the letter for the technical scheme that can be become apparent to
Altered or equivalence replacement are each fallen within protection scope of the present invention.
Claims (6)
- A kind of 1. chitosan-salicylic acid composite preservative, it is characterised in that：In per 100ml antistaling agents containing chitosan 0.5~ 0.5~2g of 2g, 0.01~0.2g of salicylic acid and calcium chloride, regulation pH value are 5.8~6.
- A kind of 2. chitosan-salicylic acid composite preservative as claimed in claim 1, it is characterised in that：Contain 2g in per 100ml Chitosan, 0.2g salicylic acids, 1g calcium chloride, surplus is water, and regulation pH value is 5.8~6.
- A kind of 3. chitosan-salicylic acid composite preservative as claimed in claim 1, it is characterised in that：Contain in per 100ml 0.5g chitosans, 0.2g salicylic acids, 1.5g calcium chloride, surplus is water, and regulation pH value is 5.8~6.
- 4. a kind of chitosan-salicylic acid composite preservative as described in claim 1-3 any one, its preparation method includes one Lower step：Salicylic acid is added in the aqueous solution and stirred to being completely dissolved, obtains aqueous solution of salicylic acid, then chlorine is added into the solution Change calcium and stir to dissolving, chitosan is slowly added in salicylic acid-calcium chloride solution, constant temperature stirs 0.5~1h and obtained at 37 DEG C Compound, disperse 10~20min with ultrasonic wave, be uniformly dispersed to chitosan, stand, exclude bubble completely, produce chitosan-water Poplar acid composite preservative.
- 5. a kind of chitosan-salicylic acid composite preservative as described in claim 1-3 any one, its application process include with Lower step：(1) harvesting and pretreatment of grape fruit：Select fresh no machinery wound, no disease and pests harm, Portugal uniform in size, maturity is consistent Grape shaddock fruit, surface, naturally dry grape fruit surface moisture are cleaned with clear water；(2) immersion treatment：The grape fruit fruit dried is soaked 3~5 minutes in the antistaling agent solution prepared in advance, taken out Naturally dry；(3) store：After soak is dried, individual packing, it is placed under room temperature condition (20 DEG C, relative humidity 85~95%) and stores Hide.
- 6. a kind of application process of chitosan-salicylic acid composite preservative as claimed in claim 5, wherein, grape fruit fruit Plucking bag time should be≤24 hour.
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|---|---|---|---|
| CN201710601089.0A CN107361132A (en) | 2017-07-21 | 2017-07-21 | A kind of chitosan salicylic acid composite preservative and preparation method and application |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576199A (en) * | 2018-01-19 | 2018-09-28 | 西南林业大学 | A kind of fresh-keeping compounding method of grape fruit picking |
| CN110934185A (en) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | Method for preventing garlic cloves from greening |
| CN113812459A (en) * | 2021-09-17 | 2021-12-21 | 广州大学 | Chitosan-pectin-salicylic acid composite membrane for preventing and treating cold damage of guava and preparation method thereof |
| CN116554365A (en) * | 2023-05-08 | 2023-08-08 | 微著生物科技(东营)有限责任公司 | Preparation method of metal-chitosan catalyst, prepared catalyst and application thereof |
| CN116941469A (en) * | 2023-07-18 | 2023-10-27 | 宁波市鄞州天工农业开发服务中心 | Labor-saving cultivation method for grapes |
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| CN101919441A (en) * | 2010-06-17 | 2010-12-22 | 浙江大学 | Biological antiseptic preservative for controlling fruit penicilliosis |
| CN104642528A (en) * | 2013-11-21 | 2015-05-27 | 中国科学院大连化学物理研究所 | Chitosan oligosaccharide compounded preparation and application in prolonging shelf life of fruits |
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| CN101919441A (en) * | 2010-06-17 | 2010-12-22 | 浙江大学 | Biological antiseptic preservative for controlling fruit penicilliosis |
| CN104642528A (en) * | 2013-11-21 | 2015-05-27 | 中国科学院大连化学物理研究所 | Chitosan oligosaccharide compounded preparation and application in prolonging shelf life of fruits |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576199A (en) * | 2018-01-19 | 2018-09-28 | 西南林业大学 | A kind of fresh-keeping compounding method of grape fruit picking |
| CN110934185A (en) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | Method for preventing garlic cloves from greening |
| CN113812459A (en) * | 2021-09-17 | 2021-12-21 | 广州大学 | Chitosan-pectin-salicylic acid composite membrane for preventing and treating cold damage of guava and preparation method thereof |
| CN116554365A (en) * | 2023-05-08 | 2023-08-08 | 微著生物科技(东营)有限责任公司 | Preparation method of metal-chitosan catalyst, prepared catalyst and application thereof |
| CN116941469A (en) * | 2023-07-18 | 2023-10-27 | 宁波市鄞州天工农业开发服务中心 | Labor-saving cultivation method for grapes |
| CN116941469B (en) * | 2023-07-18 | 2023-12-22 | 宁波市鄞州天工农业开发服务中心 | Labor-saving cultivation method for grapes |
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