CN1094574A

CN1094574A - Tunicle fruit and vegetable fresh-keeping agent and preservation method

Info

Publication number: CN1094574A
Application number: CN 93105452
Authority: CN
Inventors: 江涛
Original assignee: Tongji Medical College of Huazhong University of Science and Technology
Current assignee: Tongji Medical College of Huazhong University of Science and Technology
Priority date: 1993-05-03
Filing date: 1993-05-03
Publication date: 1994-11-09

Abstract

A kind of tunicle fruit and vegetable fresh-keeping agent and use the preservation method of this antistaling agent, it is characterized in that this tunicle fruit and vegetable fresh-keeping agent has two kinds of solution of splendid attire respectively: sodium alginate soln and polyvalent cation solution, successively soak the back air-dry storage of taking-up with fruits and vegetables and can reach preservation in these two kinds of solution.Advantages such as this antistaling agent and preservation method have that cost is low, easy and simple to handle, can operate and become film close under the normal temperature, be difficult for demoulding, good refreshing effect.

Description

Tunicle fruit and vegetable fresh-keeping agent and preservation method

The present invention relates to the chemical substance of anti-corrosive fresh-keeping, particularly the tunicle fruit and vegetable fresh-keeping agent.

Fruits and vegetables are still organism alive after gathering, can continue vital movement, absorb oxygen and carry out oxidation.Fruit is with the natural containment of himself, and it avoids the infringement of microorganism special protective tissue system and antimicrobial material guarantee.But along with oxidation is carried out, the maturation of fruit, its protective tissue then can lose robustness, subjects to very much infringement.Before fruits and vegetables arrived in consumer's hand, fruit generally had 40% loss at least all over the world.This loss is by physics, and physiology and pathological factor cause.Rotting that wherein microbial virus causes is one of major reason of loss.

For the disease that the physiological aging that solves the fruit transporting procedures and various microorganism cause, control storage root of Dahurian angelica temperature is an important method.Because it can weaken the material impact that various factors produced the storage root of Dahurian angelica life-span.Now low temperature that adopt, hypoxemia and use growth-delaying conditioning agent are handled fruit, to reduce the disease of fruits and vegetables more.

The low temperature controlled atmosphere storage root of Dahurian angelica can keep the nutritional labeling of fruit and color, smell and taste to remain unchanged for a long period of time, and reduces disease.But in view of the present economic situation of China is greatly developed this technology and is not suitable for.Its investment is big, and power consumption is many, and the operating technology level requires high, is difficult for promoting.

Adopting chemical reagent in order to reduce results backs fruits and vegetables to rot is to be reported by Smits in 1907 the earliest.A lot of chemical preservations, antistaling agent produce thus.Early stage copper sulphate, potassium permanganate, borax biphenyl etc. and carbendazim afterwards, probenazole, benomyl etc., these bactericide are between harvest time and in the transhipment after the processing of use bactericide, and the fruits and vegetables damage infection that causes also has efficient, can prolong and store the root of Dahurian angelica life-span.But the health that its residual hazard of using the back to stay in fruit can endanger the disinfector.

In the recent period, more and more interested in and obtained some achievements the fresh-keeping research of the film storage root of Dahurian angelica both at home and abroad, much among using.

The nontoxic free from extraneous odour of fruit glaze agent contacts with fruit and does not produce harmful material.After the fruit membrane removal, the surface forms one deck film as thin as a wafer, has suppressed the gas exchange of fruit, reduce respiration rate and intensity, reduced the evaporation of moisture content, stoped the oxidation of air, prevent microorganism encroach, can better keep the nutrition and the color of fruit.It is a kind of effective new method.

Now the fruit glaze agent of extensive use is a wax, but its preservation only only limits to prevent the evaporation of moisture content, and fruit color, smell and taste and nutrition are kept not enough.The fruit glaze agent of now just developing has protein precipitation solution film, edible fat film.Because the cost height, complicated operation needs heating, and the cooling back is demoulding easily, and equipment is also complicated, is difficult for promoting.

Task of the present invention provides a kind of new tunicle fruit and vegetable fresh-keeping agent and uses the preservation method of this antistaling agent, and it is low, easy and simple to handle to make it have a cost, film be can go up under the normal temperature, and film close, difficult drop-off become, advantages such as fresh-keeping effect is reliable are to overcome the deficiency of present fruit and vegetable fresh-keeping agent.

Specific embodiments of the present invention is: this new capsula preservative comprises two kinds of solution of splendid attire respectively, a kind of is the aqueous solution that contains sodium alginate, the concentration of its sodium alginate is 0.5～2.5%, in this solution, can also contain polyalcohol, for example: sorbierite, ethylene glycol, sucrose etc., the concentration of polyalcohol is 1～5%, also can contain active iodine in this solution, and its concentration is 0.05～0.5%.Another kind of solution is the polyvalent cation solution of calcium ion or barium ions, can be CaCl ₂Or BaCl ₂The aqueous solution, its concentration is 1～6%.

Use the preservation method of tunicle fruit and vegetable fresh-keeping agent provided by the invention to be: will need at normal temperatures to be dipped in taking-up after 0.5～5 minute in the aqueous solution that contains sodium alginate after the fresh-keeping fruits and vegetables washing, and then take out after 1～5 minute in the immersion polyvalent cation solution, at this moment, formed gel at fruit and vegetable surfaces, after air-dry below 40 ℃, promptly formed tunicle again with antisepsis.

Fig. 1 is the flow chart of preservation method of the present invention.

Now provide the compound method of fruits and vegetables capsula preservative provided by the present invention and the embodiment of the preservation method that uses this antistaling agent:

Embodiment 1:

Prepare 1% sodium alginate soln and 5% CaCl respectively ₂Solution is dipped in the sodium alginate soln for preparing after apple cleaned and takes out after 2 minutes, and then puts it into the CaCl for preparing again ₂In the solution, take out the air-dry storage root of Dahurian angelica after 1 minute.

Embodiment 2:

Prepare 2% sodium alginate soln and 5% BaCl respectively ₂Solution adds sorbierite in the concentration that has prepared is 2% sodium alginate soln, to make its concentration be 2%.Be dipped in the solution that contains marine alga sodium and sorbierite for preparing after pears are cleaned and take out after 3 minutes, and then put it into 5% BaCl again ₂In the solution, take out the air-dry storage root of Dahurian angelica after 2 minutes.

Embodiment 3:

Prepare 3% sodium alginate soln and 5% BaCl respectively ₂Solution adds ethylene glycol and active iodine in the concentration that has prepared is 3% sodium alginate soln, making the concentration of ethylene glycol is 2%, and the concentration that makes active iodine is 0.1%.Preservation method is with embodiment 1 and 2.

Claims

1, a kind of tunicle fruit and vegetable fresh-keeping agent is characterized in that this antistaling agent has two kinds of solution of splendid attire respectively, and a kind of is the aqueous solution that contains sodium alginate, and another kind is a polyvalent cation solution.

2,, it is characterized in that also containing polyalcohol and/or active iodine in the said aqueous solution that contains sodium alginate according to the described tunicle fruit and vegetable fresh-keeping agent of claim 1.

3,, it is characterized in that said polyvalent cation solution is the solution that contains calcium ion or barium ions according to the described tunicle fruit and vegetable fresh-keeping agent of claim 1.

4,, it is characterized in that the concentration of sodium alginate in the said aqueous solution that contains sodium alginate is (weight %) 0.5～2.5% according to claim 1 or 2 described tunicle fruit and vegetable fresh-keeping agents.

5, according to the described tunicle fruit and vegetable fresh-keeping agent of claim 2, it is characterized in that the said concentration that contains the polyalcohol that is contained in the aqueous solution of sodium alginate is (weight %) 1～5%, the concentration of active iodine is 0.1～0.5%.

6,, it is characterized in that said polyvalent cation solution is CaCl according to claim 1 and 3 described tunicle fruit and vegetable fresh-keeping agents ₂Or BaCl ₂Solution.

7, according to the described tunicle fruit and vegetable fresh-keeping agent of claim 6, it is characterized in that said CaCl ₂The concentration of solution is (weight %) 3～8%.

8, a kind of fruit and vegetable preserving method is characterized in that having used the described tunicle fruit and vegetable fresh-keeping agent of claim 1.

9, according to the described tunicle fruit and vegetable fresh-keeping agent of claim 8, it is characterized in that

A. fruits and vegetables are dipped in the aqueous solution that contains sodium alginate and take out after 0.5 to 5 minute, then

B. immerse again and take out the air-dry storage root of Dahurian angelica in the polyvalent cation solution after 1～5 minute.