CN109042848A - A kind of mango preservative and preparation method thereof - Google Patents
A kind of mango preservative and preparation method thereof Download PDFInfo
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- CN109042848A CN109042848A CN201810828895.6A CN201810828895A CN109042848A CN 109042848 A CN109042848 A CN 109042848A CN 201810828895 A CN201810828895 A CN 201810828895A CN 109042848 A CN109042848 A CN 109042848A
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- parts
- mango
- extraction liquid
- plant extraction
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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
Abstract
The invention belongs to fruit freshness preserving technical field, a kind of mango preservative and preparation method thereof is specifically disclosed.Mango preservative of the invention includes following raw material components: oxalic acid, ferulic acid, difenoconazole, phenylalanine, tryptophan, magnoflorine and plant extraction liquid；The plant extraction liquid includes following raw material: cloves, Prunella vulgaris, cortex cinnamomi, Inula britannica chinensis and sisal hemp.Each ingredient interaction in mango preservative of the present invention, effectively improves the healthy fruit of mango storage, reduces weight-loss ratio, extend fresh keeping time, of good preservation effect.
Description
[technical field]
The present invention relates to fruit freshness preserving technical fields, and in particular to a kind of mango preservative and preparation method thereof.
[background technique]
Mango is one of big tropical fruit (tree) in the world five, and the good reputation of " tropical fruit king " is enjoyed because of its color deliciousness sweet tea, is rich in
The multiple nutritional components such as protein, minerals, carbohydrate, vitamin, fat, edible mango have beneficial stomach, quench one's thirst, diuresis
Function.But mango belongs to climacteric type fruit, be metabolized in storage vigorous, Fruit anatomy is fast, easy dehydration and rot,
This has seriously affected the transport and export trade of mango.Therefore developing effective mango preservative has the development of China's mango industry
Significance.
[summary of the invention]
Goal of the invention of the invention is: in view of the above problems, providing a kind of mango preservative and its preparation side
Method.Each ingredient interaction in mango preservative of the present invention, effectively improves the healthy fruit of mango storage, reduces weightlessness
Rate extends fresh keeping time, of good preservation effect.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of mango preservative, the mango preservative include following raw material components: oxalic acid, ferulic acid, difenoconazole,
Phenylalanine, tryptophan, magnoflorine and plant extraction liquid；The plant extraction liquid includes following raw material: cloves, Prunella vulgaris,
Cortex cinnamomi, Inula britannica chinensis and sisal hemp.
Further, the mango preservative includes the raw material components of following parts by weight: 1-3 parts of oxalic acid, ferulic acid 1-2
Part, 0.001-0.004 parts of difenoconazole, 0.5-1.5 parts of phenylalanine, 1-1.5 parts of tryptophan, 0.1-0.8 parts of magnoflorine
With 2-5 parts of plant extraction liquid；The plant extraction liquid includes following raw material: 2-7 parts of cloves, 1-6 parts of Prunella vulgaris, 2-5 parts of cortex cinnamomi,
2-7 parts and sisal hemp 1-4 parts of Inula britannica chinensis.
Further, the mango preservative includes the raw material components of following parts by weight: 1.8 parts of oxalic acid, ferulic acid 1.5
Part, 0.002 part of difenoconazole, 0.8 part of phenylalanine, 1.4 parts of tryptophan, 0.2 part of magnoflorine and 4 parts of plant extraction liquid；
The plant extraction liquid includes following raw material: 5 parts of cloves, 5 parts of Prunella vulgaris, 3 parts of cortex cinnamomi, 3 parts of Inula britannica chinensis and 2 parts of sisal hemp.
Further, the plant extraction liquid is prepared by following methods: by weight, weigh cloves, Prunella vulgaris,
Weighed raw material is added the ethyl alcohol that volume is 5-8 times of medicinal material total volume after mixing, adopted by cortex cinnamomi, Inula britannica chinensis and sisal hemp
After ultrasonication 20-30min, filtering and concentrating is up to the plant extraction liquid.
Further, the preparation method of a kind of mango preservative, comprising the following steps:
(1) by weight, each raw material components are weighed；
(2) after weighed magnoflorine being dissolved in ethyl alcohol, with weighed oxalic acid, ferulic acid, difenoconazole, phenylpropyl alcohol
Propylhomoserin, tryptophan and plant extraction liquid mixing, and add water and stir and be completely dissolved the mango fresh-keeping for being 8-12% to get mass fraction
Agent.
Further, in step (2), the mass fraction of the mango preservative is 11%.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
Each ingredient of mango preservative of the present invention interacts, and the transpiration and steam on the one hand reducing mango are made
With, to effectively reduce the moisture loss of mango, weight-loss ratio is reduced, it is on the one hand effective to inhibit breathing when mango storage strong
Degree is only 21.32- using average respiratory intensity of mango preservative of the present invention treated the mango in storage 20d
23.17mgCO2/ Kgh reduces 21.3-38.4% compared to processing is carried out using existing antistaling agent, to effectively delay
The after-ripening speed of mango, meanwhile, the inhibiting rate to germ is enhanced, is especially enhanced to mango anthracnose and blossom-end rot disease
The inhibiting rate of bacterium, mango preservative of the present invention respectively reach 89.35% He to the inhibiting rate of anthrax bacteria and blossom-end rot bacterium
86.43%, to effectively reduce disease incidence of the mango in storage, promote healthy fruit.To sum up, mango preservative of the present invention is protected
Fresh effect is good, can effectively extend the fresh keeping time of mango.
[specific embodiment]
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of mango preservative, is mainly prepared by following methods:
(1) prepared by plant extraction liquid: by weight, weighing 2 parts of cloves, 1 part of Prunella vulgaris, 2 parts of cortex cinnamomi, 2 parts of Inula britannica chinensis
With 1 part of sisal hemp；The ethyl alcohol that volume is 5 times of medicinal material total volume is added in weighed raw material after mixing, at ultrasonic wave
After managing 20min, filtering and concentrating is up to the plant extraction liquid.
(2) by weight, weigh 1 part of oxalic acid, 1 part of ferulic acid, 0.001 part of difenoconazole, 0.5 part of phenylalanine,
1 part of tryptophan, 0.1 part of magnoflorine and 2 parts of plant extraction liquid.
(3) after weighed magnoflorine being dissolved in ethyl alcohol, with weighed oxalic acid, ferulic acid, difenoconazole, phenylpropyl alcohol
Propylhomoserin, tryptophan and plant extraction liquid mixing, and add water and stir and be completely dissolved the mango preservative for being 8% to get mass fraction.
Embodiment 2
A kind of mango preservative, is mainly prepared by following methods:
(1) prepared by plant extraction liquid: by weight, weighing 5 parts of cloves, 5 parts of Prunella vulgaris, 3 parts of cortex cinnamomi, 3 parts of Inula britannica chinensis
With 2 parts of sisal hemp；The ethyl alcohol that volume is 7 times of medicinal material total volume is added in weighed raw material after mixing, at ultrasonic wave
After managing 25min, filtering and concentrating is up to the plant extraction liquid.
(2) by weight, 1.8 parts of oxalic acid, 1.5 parts of ferulic acid, 0.002 part of difenoconazole, phenylalanine 0.8 are weighed
Part, 1.4 parts of tryptophan, 0.2 part of magnoflorine and 4 parts of plant extraction liquid.
(3) after weighed magnoflorine being dissolved in ethyl alcohol, with weighed oxalic acid, ferulic acid, difenoconazole, phenylpropyl alcohol
Propylhomoserin, tryptophan and plant extraction liquid mixing, and add water and stir and be completely dissolved the mango fresh-keeping for being 11% to get mass fraction
Agent.
Embodiment 3
A kind of mango preservative, is mainly prepared by following methods:
(1) prepared by plant extraction liquid: by weight, weighing 7 parts of cloves, 6 parts of Prunella vulgaris, 5 parts of cortex cinnamomi, 7 parts of Inula britannica chinensis
With 4 parts of sisal hemp；The ethyl alcohol that volume is 8 times of medicinal material total volume is added in weighed raw material after mixing, at ultrasonic wave
After managing 30min, filtering and concentrating is up to the plant extraction liquid.
(2) by weight, weigh 3 parts of oxalic acid, 2 parts of ferulic acid, 0.004 part of difenoconazole, 1.5 parts of phenylalanine,
1.5 parts of tryptophan, 0.8 part of magnoflorine and 5 parts of plant extraction liquid.
(3) after weighed magnoflorine being dissolved in ethyl alcohol, with weighed oxalic acid, ferulic acid, difenoconazole, phenylpropyl alcohol
Propylhomoserin, tryptophan and plant extraction liquid mixing, and add water and stir and be completely dissolved the mango fresh-keeping for being 14% to get mass fraction
Agent.
The application method of mango preservative of the present invention is as follows: the mango after picking being soaked in fresh-keeping liquid and keeps 15-
After 20min, after 5-6h is dried in taking-up, 5-10min is impregnated again, and taking-up is dried, and is then stored at 12-13 DEG C.
Compliance test result:
1. inhibitory effect of each ingredient to Colletotrichum gloeosporioides Penz in Mango and blossom-end rot bacterium in plant extraction liquid
Anthrax bacteria and blossom-end rot bacterium are handled respectively with the plant extraction liquid of the embodiment of the present invention 1；Only with plant
Cloves, Prunella vulgaris, cortex cinnamomi, Inula britannica chinensis or sisal hemp extracting solution (mass concentration is identical) in extracting solution is respectively to anthrax bacteria and the base of a fruit
Maize ear rot bacterium is handled.In the case where remaining condition inhibits, the bacteriostasis rate of each group is tested, the results are shown in Table 1:
Inhibitory effect of the 1 plant extraction liquid each component of table to anthrax bacteria and blossom-end rot bacterium
| Material | Anthrax bacteria inhibiting rate (%) | Blossom-end rot bacterium inhibiting rate (%) |
| 1 plant extraction liquid of embodiment | 85.41 | 83.11 |
| Cloves extracting solution | 56.21 | 31.47 |
| Prunella vulgaris extracting solution | 28.56 | 34.12 |
| Cortex cinnamomi extracting solution | 43.75 | 12.13 |
| Inula britannica chinensis extracting solution | 8.76 | 39.55 |
| Sisal hemp extracting solution | 49.21 | 10.35 |
As shown in Table 1, plant extraction liquid of the present invention is significantly better than that the inhibiting rate of Colletotrichum gloeosporioides Penz in Mango and blossom-end rot bacterium
One-component therein illustrates there is interaction between each component of plant extraction liquid of the present invention, and being collocated with each other can be effective
Inhibit anthrax bacteria and blossom-end rot bacterium, to reduce disease incidence when mango storage.
2. the impact effect of disease incidence, healthy fruit and weight-loss ratio that each component of antistaling agent stores mango
With each component of mango preservative in the mango preservative of the embodiment of the present invention 1 and embodiment 1, (quality is dense respectively
Spend that identical, processing method is all the same) 50 " platform agriculture " mango are handled after, after storing 30d under identical condition, statistics
The disease incidence of each group mango, healthy fruit and weight-loss ratio (judgment criteria of good fruit are as follows: lesion area account for the 5% of the fruit gross area with
Under), it the results are shown in Table 2:
Influence of the 2 antistaling agent each component of table to mango storage disease incidence, healthy fruit and weight-loss ratio
| Handle material | Disease incidence (%) | Healthy fruit (%) | Weight-loss ratio (%) |
| 1 antistaling agent of embodiment | 26 | 84 | 1.9 |
| Oxalic acid | 76 | 40 | 5.9 |
| Ferulic acid | 80 | 34 | 8.4 |
| Difenoconazole | 68 | 58 | 3.8 |
| Phenylalanine | 74 | 30 | 9.4 |
| Tryptophan | 84 | 26 | 8.2 |
| Magnoflorine | 68 | 32 | 7.1 |
| Plant extraction liquid | 38 | 72 | 9.8 |
As shown in Table 2, the disease incidence and weight-loss ratio that antistaling agent of the present invention stores mango are significantly lower than single group therein
Point, and healthy fruit is apparently higher than one-component, illustrates that antistaling agent of the invention can be effectively suppressed mango germ, reduce mango moisture
It is lost, it is of good preservation effect.
The experiment proved that the mango preservative of the embodiment of the present invention 2 and 3 is with identical as the mango preservative of embodiment 1
Fresh-keeping effect, therefore, i will not repeat them here.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (6)
1. a kind of mango preservative, which is characterized in that the mango preservative includes following raw material components: oxalic acid, ferulic acid, benzene
Ether methyl cyclic-azole, phenylalanine, tryptophan, magnoflorine and plant extraction liquid；The plant extraction liquid includes following raw material: fourth
Perfume, Prunella vulgaris, cortex cinnamomi, Inula britannica chinensis and sisal hemp.
2. a kind of mango preservative according to claim 1, which is characterized in that the mango preservative includes following parts by weight
Raw material components: 1-3 parts of oxalic acid, 1-2 parts of ferulic acid, 0.001-0.004 parts of difenoconazole, 0.5-1.5 parts of phenylalanine, color
1-1.5 parts of propylhomoserin, 0.1-0.8 parts of magnoflorine and 2-5 parts of plant extraction liquid；The plant extraction liquid includes following raw material: fourth
2-7 parts fragrant, 1-6 parts of Prunella vulgaris, 2-5 parts of cortex cinnamomi, 2-7 parts of Inula britannica chinensis and 1-4 parts of sisal hemp.
3. a kind of mango preservative according to claim 2, which is characterized in that the mango preservative includes following parts by weight
Raw material components: 1.8 parts of oxalic acid, 1.5 parts of ferulic acid, 0.002 part of difenoconazole, 0.8 part of phenylalanine, 1.4 parts of tryptophan,
0.2 part and 4 parts of plant extraction liquid of magnoflorine；The plant extraction liquid includes following raw material: 5 parts of cloves, 5 parts of Prunella vulgaris, meat
3 parts of osmanthus, 3 parts of Inula britannica chinensis and 2 parts of sisal hemp.
4. a kind of mango preservative according to claim 3, which is characterized in that the plant extraction liquid is prepared by following methods
It obtains: by weight, weighing cloves, Prunella vulgaris, cortex cinnamomi, Inula britannica chinensis and sisal hemp, weighed raw material is added after mixing
Enter the ethyl alcohol that volume is 5-8 times of medicinal material total volume, after ultrasonication 20-30min, filtering and concentrating mentions up to the plant
Take liquid.
5. a kind of preparation method of mango preservative according to claim 1 to 3, which is characterized in that including following
Step:
(1) by weight, each raw material components are weighed；
(2) after weighed magnoflorine being dissolved in ethyl alcohol, with weighed oxalic acid, ferulic acid, difenoconazole, phenylpropyl alcohol ammonia
Acid, tryptophan and plant extraction liquid mixing, and add water and stir and be completely dissolved the mango fresh-keeping for being 8-12% to get mass fraction
Agent.
6. a kind of mango preservative according to claim 5, which is characterized in that in step (2), the matter of the mango preservative
Measuring score is 11%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810828895.6A CN109042848A (en) | 2018-07-25 | 2018-07-25 | A kind of mango preservative and preparation method thereof |
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| CN201810828895.6A CN109042848A (en) | 2018-07-25 | 2018-07-25 | A kind of mango preservative and preparation method thereof |
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| CN201810828895.6A Pending CN109042848A (en) | 2018-07-25 | 2018-07-25 | A kind of mango preservative and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202021106821U1 (en) | 2021-12-15 | 2022-01-14 | Puneet Kumar Aggarwal | Intelligent mango disease detection system using machine learning and IOT sensors |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202021106821U1 (en) | 2021-12-15 | 2022-01-14 | Puneet Kumar Aggarwal | Intelligent mango disease detection system using machine learning and IOT sensors |
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