CN110235936A - A kind of fruits and vegetables composite fresh-keeping nutritional agents and preparation method thereof - Google Patents
A kind of fruits and vegetables composite fresh-keeping nutritional agents and preparation method thereof Download PDFInfo
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- CN110235936A CN110235936A CN201910644669.7A CN201910644669A CN110235936A CN 110235936 A CN110235936 A CN 110235936A CN 201910644669 A CN201910644669 A CN 201910644669A CN 110235936 A CN110235936 A CN 110235936A
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- fresh
- nutritional agents
- fruits
- keeping
- acid
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- 235000016709 nutrition Nutrition 0.000 title claims abstract description 89
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 76
- 239000002131 composite material Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 104
- 239000006000 Garlic extract Substances 0.000 claims abstract description 34
- 235000020706 garlic extract Nutrition 0.000 claims abstract description 34
- 240000002234 Allium sativum Species 0.000 claims abstract description 32
- 235000004611 garlic Nutrition 0.000 claims abstract description 32
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 239000002253 acid Substances 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 17
- 230000035764 nutrition Effects 0.000 claims abstract description 17
- 235000010755 mineral Nutrition 0.000 claims abstract description 14
- 239000011707 mineral Substances 0.000 claims abstract description 14
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 11
- 238000007654 immersion Methods 0.000 claims abstract description 10
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 9
- 239000006228 supernatant Substances 0.000 claims abstract description 8
- 239000002798 polar solvent Substances 0.000 claims abstract description 7
- 238000002203 pretreatment Methods 0.000 claims abstract description 4
- 238000010009 beating Methods 0.000 claims abstract description 3
- 239000007921 spray Substances 0.000 claims description 37
- 239000000126 substance Substances 0.000 claims description 17
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 claims description 12
- 229920001661 Chitosan Polymers 0.000 claims description 10
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 10
- 239000012190 activator Substances 0.000 claims description 10
- 235000006708 antioxidants Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
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- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 8
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- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 235000011148 calcium chloride Nutrition 0.000 claims description 8
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 claims description 8
- 229910000388 diammonium phosphate Inorganic materials 0.000 claims description 8
- 235000019838 diammonium phosphate Nutrition 0.000 claims description 8
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- 239000011734 sodium Substances 0.000 claims description 7
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- 125000003277 amino group Chemical group 0.000 claims description 6
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- 229960004889 salicylic acid Drugs 0.000 claims description 6
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- 239000004328 sodium tetraborate Substances 0.000 claims description 6
- CURNJKLCYZZBNJ-UHFFFAOYSA-M sodium;4-nitrophenolate Chemical compound [Na+].[O-]C1=CC=C([N+]([O-])=O)C=C1 CURNJKLCYZZBNJ-UHFFFAOYSA-M 0.000 claims description 6
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- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 claims description 5
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- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 5
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- 239000011591 potassium Substances 0.000 claims description 5
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- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims description 4
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- 239000003899 bactericide agent Substances 0.000 description 2
- ZCCIPPOKBCJFDN-UHFFFAOYSA-N calcium nitrate Chemical compound [Ca+2].[O-][N+]([O-])=O.[O-][N+]([O-])=O ZCCIPPOKBCJFDN-UHFFFAOYSA-N 0.000 description 2
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- 238000001704 evaporation Methods 0.000 description 2
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- 244000298715 Actinidia chinensis Species 0.000 description 1
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- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
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- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
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- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
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- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
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- 241000187759 Streptomyces albus Species 0.000 description 1
- 241001655322 Streptomycetales Species 0.000 description 1
- 229930194936 Tylosin Natural products 0.000 description 1
- 239000004182 Tylosin Substances 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
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- 235000010726 Vigna sinensis Nutrition 0.000 description 1
- 244000042314 Vigna unguiculata Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
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- 229940076638 ascorbic acid and calcium Drugs 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000010290 biphenyl Nutrition 0.000 description 1
- 239000004305 biphenyl Substances 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- RKLXDNHNLPUQRB-TVJUEJKUSA-N chembl564271 Chemical compound C([C@@H](C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H]1C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H]2C(C)SC[C@H](N[C@@H](CC(N)=O)C(=O)NC(=O)[C@@H](NC2=O)CSC1C)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H]([C@@H](C)CC)C(=O)NC(=C)C(=O)N[C@@H](CCCCN)C(O)=O)NC(=O)[C@H]1NC(=O)C(=C\C)/NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](C)NC(=O)CNC(=O)[C@@H](NC(=O)[C@@H](NC(=O)[C@H]2NC(=O)CNC(=O)[C@@H]3CCCN3C(=O)[C@@H](NC(=O)[C@H]3N[C@@H](CC(C)C)C(=O)NC(=O)C(=C)NC(=O)CC[C@H](NC(=O)[C@H](NC(=O)[C@H](CCCCN)NC(=O)[C@@H](N)CC=4C5=CC=CC=C5NC=4)CSC3)C(O)=O)C(C)SC2)C(C)C)C(C)SC1)C1=CC=CC=C1 RKLXDNHNLPUQRB-TVJUEJKUSA-N 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
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- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- JTEDVYBZBROSJT-UHFFFAOYSA-N indole-3-butyric acid Chemical compound C1=CC=C2C(CCCC(=O)O)=CNC2=C1 JTEDVYBZBROSJT-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 108010066097 lactococcin A Proteins 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- XJAJBFWPYSQCKP-UHFFFAOYSA-N methyl 2-(6,7-dimethyl-3-oxo-4h-quinoxalin-2-yl)-4-(4-methoxy-2-nitroanilino)-3,4-dioxobutanoate Chemical compound N=1C2=CC(C)=C(C)C=C2NC(=O)C=1C(C(=O)OC)C(=O)C(=O)NC1=CC=C(OC)C=C1[N+]([O-])=O XJAJBFWPYSQCKP-UHFFFAOYSA-N 0.000 description 1
- 150000004702 methyl esters Chemical class 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- NESLWCLHZZISNB-UHFFFAOYSA-M sodium phenolate Chemical group [Na+].[O-]C1=CC=CC=C1 NESLWCLHZZISNB-UHFFFAOYSA-M 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 108010082567 subtilin Proteins 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- WBPYTXDJUQJLPQ-VMXQISHHSA-N tylosin Chemical compound O([C@@H]1[C@@H](C)O[C@H]([C@@H]([C@H]1N(C)C)O)O[C@@H]1[C@@H](C)[C@H](O)CC(=O)O[C@@H]([C@H](/C=C(\C)/C=C/C(=O)[C@H](C)C[C@@H]1CC=O)CO[C@H]1[C@@H]([C@H](OC)[C@H](O)[C@@H](C)O1)OC)CC)[C@H]1C[C@@](C)(O)[C@@H](O)[C@H](C)O1 WBPYTXDJUQJLPQ-VMXQISHHSA-N 0.000 description 1
- 229960004059 tylosin Drugs 0.000 description 1
- 235000019375 tylosin Nutrition 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
- A01G7/06—Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/40—Liliopsida [monocotyledons]
- A01N65/42—Aloeaceae [Aloe family] or Liliaceae [Lily family], e.g. aloe, veratrum, onion, garlic or chives
-
- 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
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Environmental Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Plant Pathology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Dentistry (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Biodiversity & Conservation Biology (AREA)
- Ecology (AREA)
- Forests & Forestry (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of fruits and vegetables composite fresh-keeping nutritional agents and preparation method thereof.The fresh-keeping nutritional agents includes garlic extract, mineral nutrient element, organic acid cell modulator and multi-functional sugar；Wherein, the method for preparing the garlic extract includes the following steps: garlic setting carry out pre-treatment in low temperature, be subsequently placed in polar solvent, and antioxidant is added, and impregnates；Crushing and beating will be carried out after immersion, is centrifugated supernatant, is obtained the garlic extract.The fresh-keeping nutritional agents of the present invention uses before fruit and vegetable picking, integrates nutrition, fresh-keeping, antibacterial, can effectively promote the taste quality of fruit, extend the freshness date of fruits and vegetables.
Description
Technical field
The present invention relates to a kind of fruits and vegetables composite fresh-keeping nutritional agents and preparation method thereof, belong to preserving fruit and vegetable utilizing field.
Background technique
Fresh fruit vegetables have carbohydrate abundant, and protein, vitamin, the various nutriments such as dietary fiber, are people
The indispensable important component of class nutrition.In particular with China's improvement of living standard, the quality of fruit and vegetable is mentioned
Higher requirement is gone out.
Fresh fruit and vegetable is after picking, and under the influence of respiration and transpiration, nutrient is gradually used up
Be lost, appearance taste flavor is deteriorated, simultaneously as the sugar and moisture content in fresh fruit of vegetables are excessively high, storage transport with
And during selling, bacterium easy to breed causes to rot.According to incompletely statistics, every year there are about 30% fruit and vegetable,
It is picking, is transporting, rotting in storage and retail sales process or commodity property is lost, cause the huge wasting of resources
And economic loss, how to extend the period of storage of fruits and vegetables, keeps the original flavor of fruits and vegetables, be fruits and vegetables production unit, storage stream
Logical unit, wholesale and retail unit and the common focus of attention problem of terminal consumer.
Preservation technology currently on the market is broadly divided into following a few classes: cryopreservation is fresh-keeping, controlled atmosphere, and irradiation storage is protected
Fresh, electrostatic is fresh-keeping, and ozone and anion are fresh-keeping etc..Above-mentioned preservation method, from the storage after fruit and vegetable picking, transport is sold
Environment is started with, and the storage and transportation environment of optimization fruit is changed, and by the disinfection to environment, deoxygenation, the processes such as sterilizing realize fruits and vegetables storage
The extension of phase.While using above-mentioned physical measure, it is aided with the application of fruit and vegetable fresh-keeping agent, further increases fresh-keeping effect.Together
When, the extension that fruit and vegetable fresh-keeping agent also becomes the room temperature open environment such as shelf life of supermarket, market mainly selects.
Common fruit and vegetable fresh-keeping agent is broadly divided into chemical synthesis antistaling agent and natural component antistaling agent.Chemical preservation is fresh-keeping
Such as adjacent sodium phenate of agent, biphenyl etc. can prevent microorganism from entering fruit from pericarp damage location, but it is to coming into fruits and vegetables
The microorganism of epidermis does not work.Multiple spectrum internal-suction type fungicide such as benzimidazole has been widely used for the guarantor of fruits and vegetables
It is fresh.But due to its drug resistance, the problems such as medicament residue, is extremely restricted its application, especially currently, food-safe
The attention degrees such as pesticide residue are higher and higher, and such preservation and antisepsis fungicide is gradually backed out use.In addition there is fumigation type fungicide,
Such antistaling agent volatilizees at normal temperature, using more for sulfur dioxide releasing agent, but, mistake more demanding to its operation concentration
High sulfur dioxide residue will have a direct impact on the quality of fruits and vegetables.
Biological preservative is a kind of mode of fungus treatment, and external very active to this research, the country is still at the initial stage.
Since this mode does not have the problems such as environmental pollution brought by chemical preservation antistaling agent, pesticide residue and drug resistance, and there is storage
The advantages that condition is easy to control, processing target is clear.It is relatively successfully used to the fruits and vegetables such as pineapple, strawberry, spinach, Chinese cabbage at present.Such as
Israel isolates two Yeasts from citrus surface, applies and shows on citrusfruit: energy antagonism penicillium promotes wound
Healing.The U.S. has obtained satisfied commercial effect using isolated hay bacillus on the fruits such as apple, citrus.At present to bacterium
The research of the antibacterial substance-bacteriocin generated is also more deep, the subtilin that such as extracts from Bacillus subtillis, from putting
Extracted in line bacterium receive his rhzomorph, the poly- lysin that is extracted from the tylosin extracted in streptomycete, from streptomyces albus and from
The antibacterial substance etc. found at least 222 kinds of edible mushrooms.It is especially pronounced to the research effect of lactic acid bacteria among these, it therefrom mentions
Tens kinds of bacteriocins are taken.It is universally acknowledged and be cream in the biological preservative that more than 50 a countries and regions carry out industrialized productions
Sour lactococcin.The microbiological antiseptic that China's approval uses is Lactococcus lactis rhzomorph and Na Ta rhzomorph.
The chemical preservative of biological source is increasingly becoming research emphasis, and a kind of high-efficiency multi-function fruits and vegetables that the U.S. develops are protected
Fresh dose, safe and non-toxic at being grouped as by four kinds: sodium pyrophosphate, citric acid, ascorbic acid and calcium chloride can delay fruits and vegetables to aoxidize
And enzymatic browning, it is preferable to the semi-finished product fruit and vegetable materials fresh-keeping effect after peeling (core), its color and tissue can be kept in 5d
Structure.Britain develop a kind of arthropod shell extraction object-chitosan based on antistaling agent, for it is colourless, tasteless, nontoxic,
Edible antistaling agent for fruit-vegetable pollution-free, without side-effects, can inhibit fruits and vegetables respiration and moisture evaporation, strawberry, cherry, apricot,
Apple, tangerine, achieves comparatively ideal effect on grape at bergamot pear.
In various antistaling agents, the considerations of for people to factors such as environment, health, the application of chemical bactericide
It is increasingly under suspicion, substitute technology (such as envelope, salt treatment) becomes the hot spot of research in recent years, but these technologies are so far not yet
Obtain satisfied commercial effect.From at this stage, the integrated application of substitute technology combination low dosage chemical bactericide is undoubtedly one
The reasonable selection of kind, the exploitation of safe and non-toxic natural antisepsis fresh-keeping agent, biological antiseptic preservative will be a broad aspect.Furthermore by
In importance of the ethylene in fruits and vegetables ripening and senscence, new resistance to storage kind is cultivated with biotechnology or develops high effect nontoxic, nothing
The ethylene receptor function inhibitor such as methyl cyclopropene (1-MCP) of pollution will be effective selection from now on.
In terms of the analysis to current preserving fruit and vegetable utilizing process and articles, current postharvest technology of fruits and vegetables, mainly from picking fruit
Start with later, by means such as physics, chemistry, biologies, the storage condition of fruits and vegetables is changed, the fruit after picking is carried out
Degerming is sterilized, film prevents moisture from evaporating, and slows down respiration, postpones afterripening, to achieve the effect that extend storage period.
Summary of the invention
The object of the present invention is to provide a kind of fruits and vegetables composite fresh-keeping nutritional agents and preparation method thereof, the fresh-keeping nutritional agents of the present invention
It is used before fruit and vegetable picking, integrates nutrition, fresh-keeping, antibacterial, can effectively promoted the taste quality of fruit, extend fruits and vegetables
Freshness date.
A kind of fruits and vegetables composite fresh-keeping nutritional agents provided by the invention, the fresh-keeping nutritional agents include garlic extract, mineral battalion
Support element, organic acid cell modulator and multi-functional sugar；
Wherein, the method for preparing the garlic extract includes the following steps: to locate garlic before low temperature sets progress
Reason, is subsequently placed in polar solvent, and antioxidant is added, and impregnates；Crushing and beating will be carried out after immersion, is centrifugated supernatant
Liquid obtains the garlic extract.
In above-mentioned fruits and vegetables composite fresh-keeping nutritional agents, the fresh-keeping nutritional agents includes the component of following mass parts:
Garlic extract, 100 parts in terms of the mass parts of garlic；
5~100 parts of mineral nutrient element；
0.001~10 part of organic acid cell modulator；
Multi-functional sugared 1~50 part.
In above-mentioned fruits and vegetables composite fresh-keeping nutritional agents, the fresh-keeping nutritional agents further includes the component of following mass parts:
0.001~10 part of organic amine cell modulator；And/or
0.001~10 part of physiological activator；And/or
0.001~10 part of self-cleaning substance.
In the present invention, the fresh-keeping nutritional agents specifically includes following 1) -5) any one of mass parts component:
1) garlic extract, 100 parts in terms of the mass parts of garlic；20.3 parts of mineral nutrient element；Organic acid cell is adjusted
0.01 part of agent；
Multi-functional sugared 1 part；0.01 part of self-cleaning substance；
2) garlic extract, 100 parts in terms of the mass parts of garlic；20.4 parts of mineral nutrient element；Organic acid cell is adjusted
0.01 part of agent；0.1 part of physiological activator；Multi-functional sugared 1.5 parts；
3) garlic extract, 100 parts in terms of the mass parts of garlic；20.3 parts of mineral nutrient element；Organic acid cell is adjusted
0.21 part of agent；0.075 part of physiological activator；Multi-functional sugared 1.5 parts；
4) garlic extract, 100 parts in terms of the mass parts of garlic；20.3 parts of mineral nutrient element；Organic acid cell is adjusted
0.21 part of agent；0.075 part of physiological activator；Multi-functional sugared 1 part；0.01 part of self-cleaning substance；
5) garlic extract, 100 parts in terms of the mass parts of garlic；20.3 parts of mineral nutrient element；Organic acid cell is adjusted
0.21 part of agent；0.05 part of physiological activator；Multi-functional sugared 1.5 parts；0.01 part of self-cleaning substance.
In above-mentioned fruits and vegetables composite fresh-keeping nutritional agents, in the method for preparing the garlic extract, the temperature of the low temperature
It can be 2~10 DEG C, more preferred temperature can be 3~5 DEG C or 5 DEG C；The time of the pre-treatment can be 24~96 hours, preferably may be used
It is 48 hours, 48~72 hours or 48~96 hours；
The polar solvent is water, methanol, ethyl alcohol, acetic acid, isopropanol, acetone, triethylamine, n-butanol, tetrahydrofuran, first
At least one of sour methyl esters, methyl ethyl ketone, ethyl acetate and n-butyl ether etc.；
The mass volume ratio of the garlic and the polar solvent can be 1:1~10, preferably 1:3,1:3.6,1:6.5 or 1:
3~6.5, the time of the immersion is 3~10 days, preferably 10 days or 5~10 days；
The antioxidant is tea polyphenols (also known as TP), gallic acid third lipoprotein (also known as PG), ascorbic acid usp/bp, D-
Sodium isoascorbate (also known as sodium isoascorbate), tocopherol, phytic acid, flavonoid antioxidants, butylated hydroxy anisole are (also known as
BHA), dibutyl hydroxy toluene (also known as BHT), tert-butyl hydroquinone (also known as TBHQ), rosemary antioxidant, sorbose
At least one of alcohol, xylitol, maltitol, tryptophan, cysteine and tyrosine；
The antioxidant and the garlic mass ratio can be 0.1~4:100, preferably can for 0.3:100,0.5:100,
1.5:100,0.3~1.5:100,0.5~1.5:100.
In above-mentioned fruits and vegetables composite fresh-keeping nutritional agents, the mineral nutrient element include a great number of elements needed for plant, in
Secondary element, microelement；
The organic acid cell modulator be selected from humic acid, fulvic acid, methyl α-naphthyl acetate, aphthenic acids, salicylic acid, heteroauxin,
At least one of indolebutyric acid, benzoic acid and ethylenediamine tetra-acetic acid；
The organic amine cell modulator in mepiquat chloride, ergotamine, naphthaleneacetamide, choline chloride and daminozide extremely
Few one kind；
The physiological activator is selected from 6- benzylamino adenine, 2,4- dichlorphenoxyacetic acids, 5- nitroguaiacol
Sodium, sodium onitrophenol, Sodium p-nitrophenoxide, kinetin, triacontanol, union II phenylurea, in the pure and mild glycine betaine of rich pyridine at least
It is a kind of；
The multi-functional sugar includes at least one of monosaccharide, disaccharides and polysaccharide；
The self-cleaning substance includes at least one of nano-sized carbon, graphene and nano silica.
In above-mentioned fruits and vegetables composite fresh-keeping nutritional agents, a great number of elements includes nitrogen, phosphorus, potassium, the nitrogen include urea,
At least one of ammonium sulfate, ammonium chloride, ammonium nitrate, potassium nitrate, monoammonium phosphate and phosphoric acid diamines；The phosphorus element includes di(2-ethylhexyl)phosphate
At least one of hydrogen ammonium, diammonium hydrogen phosphate and potassium dihydrogen phosphate；The potassium includes potassium sulfate, potassium chloride and potassium dihydrogen phosphate
At least one of；
The moderate-element includes Calcium Magnesium Sulphur, specifically include potassium sulfate, calcium sulfate, magnesium sulfate, magnesium chloride, magnesium nitrate,
At least one of calcium nitrate, calcium chloride and calcium dihydrogen phosphate.
The microelement includes iron, manganese, boron, zinc, copper, molybdenum, chlorine, specifically includes copper sulphate, copper nitrate, zinc sulfate, nitre
At least one of sour zinc, manganese sulfate, ferrous sulfate, boric acid, borax, ammonium molybdate and sodium molybdate；
The monosaccharide includes erythrose, ribose, arabinose, xylose, lyxose, allose, altrose, glucose, sweet
Dew sugar, gulose, she shut out sugar, galactolipin, talose, fructose, glucopyranose, glucofuranose, galactofuranose, pyrans Ah
It draws in uncle's sugar, fructopyranose, xylulose, ribulose, sedoheptulose, rhamnose, fucose, aminoglucose and galactosamine extremely
Few one kind；
The disaccharides is at least one of lactose, sucrose, maltose and trehalose；
The polysaccharide is chitosan, molasses, chitin, chitosan, cellulose, lignin, modified cellulose, shallow lake
At least one of powder and gum arabic；
The modified cellulose is specially nitrocellulose, cellulose acetate, ethyl cellulose, regenerated cellulose, match fine jade
Lip river viscose rayon yarn, glassine paper, copper are by least one of silk, cuprophane and hemicellulose.
The present invention also provides the preparation methods of above-mentioned fruits and vegetables composite fresh-keeping nutritional agents, and including the following steps: will be described
Garlic extract is mixed with the mineral nutrient element, the organic acid cell modulator and multi-functional sugar, then regulation system
PH value to get arrive the fruits and vegetables composite fresh-keeping nutritional agents.
In above-mentioned preparation method, before the pH value of regulation system further include be added the organic amine cell modulator,
The step of at least one of the physiological activator and the self-cleaning substance are mixed；
The pH value of regulation system is to 3.0~6.5, and concretely 5.5, to keep the stability of buffer system.
Invention further provides the application methods of above-mentioned fruits and vegetables composite fresh-keeping nutritional agents, include the following steps:
Before fruit and vegetable picking, the fruits and vegetables composite fresh-keeping nutrition dilution agent is sprayed application to the table of plant leaves and fruit
Face, until dripping.
It in above-mentioned application method, sprays within 5~30 days before the fruit and vegetable picking, the use of interval time can be 7~15 days；
Access times can be 1~4 time；Concretely 7 days before the fruit and vegetable picking, spray within 15 days, 30 days, can be using interval time
8 days, 15 days；Access times can be 2 times；
The diluted multiple of fruits and vegetables composite fresh-keeping nutritional agents can be 50~400 times, concretely 50 times, 100 times, 50
~100 times, 50~200 times；
The use temperature of the fruits and vegetables composite fresh-keeping nutritional agents is room temperature.
In the present invention, the room temperature be common sense well known in the art, specially 10~30 degrees Celsius.
In above-mentioned application method, the fruits and vegetables are the common type of ability, specifically include mango, dragon fruit, strawberry, oil
In peach, yellow peach, blueberry, Kiwi berry, grape, apple, pears, Xi Lanhua, lily, capsicum, tomato, great Jiang, garlic, cowpea and Kidney bean
At least one.
The invention has the following advantages that
The present invention is since the fruits and vegetables growth and maturity later period, before fruit and vegetable picking, by spraying the present invention in blade face, fruit face
Fresh-keeping nutritional agents, the fresh-keeping nutritional agents can pass through the blade face of crop, and fruit face is absorbed and utilized, and have following apparent excellent
Gesture.First, fresh-keeping nutritional agents of the present invention, containing garlic P.E, the various bacteriums that can effectively kill fruit and vegetable surfaces are true
Bacterium, and can prevent infecting for germ in the protective film of fruit and vegetable surfaces formation smooth pieces, moisture is effectively prevent to evaporate, prolong
The fresh keeping time of long fruits and vegetables.Second, this fresh-keeping nutritional agents is compounded with multi-nutrition element, after capable of comprehensively supplementing fruit production
The nutritional need of phase, is conducive to the maturation before fruit and vegetable picking, and fruit accumulates more nutriments.Third, this fresh-keeping nutrition
Contain cell toughening ingredient in agent, can effectively enhance the strength and toughness of fruits and vegetables cell wall, enhance the mechanical performance of fruits and vegetables, from
And improve the ability that environmental damage is fought in fruit and vegetable picking storage and transport process.4th, originally in fresh-keeping nutritional agents, complex biological active matter
Matter, the respiration of energy depth adjustment fruits and vegetables After-ripening, slows down the wear rate of fruits and vegetables nutrient, permanent holding fruits and vegetables reality
Flavor.5th, should be compared with other antistaling agents used after picking, this fresh-keeping nutritional agents uses before fruit and vegetable picking,
It sprays after water dilution in fruits and vegetables leaf and fruit surface, it, can be without other fruits after picking by 1-2 use
The use of vegetable antistaling agent, thus after reducing picking fruit because using various chemical preservatives and bring is collided with and other machines
Tool damage, improves fresh-keeping effect, and usability methods are easier.
Detailed description of the invention
Fig. 1 is the photo that mango picking is stored at room temperature 12 days later, and wherein Fig. 1 (a) is to use fresh-keeping nutrition of the invention
The mango of agent, Fig. 1 (b) are the mango that fresh-keeping nutritional agents was not used.
Fig. 2 is strawberry after picking, and the photo after normal temperature storage 3 days, wherein Fig. 2 (a) is that fresh-keeping nutrition was not used
The strawberry of agent, Fig. 2 (b) are the strawberry for using fresh-keeping nutritional agents of the invention.
Specific embodiment
Experimental method used in following embodiments is conventional method unless otherwise specified.
The materials, reagents and the like used in the following examples is commercially available unless otherwise specified.
Embodiment 1,
Garlic extract solution is carried out first: weighing garlic 100g, garlic is set 48 hours in 5 DEG C of low temperatures.Then
Measure ethyl alcohol 300ml, weigh tea polyphenols 0.5g, carry out the immersion of garlic, impregnate 10 days at 10 DEG C, then in crusher into
Row is broken, is placed in centrifuge after broken, and 10000r/min is centrifuged 5 minutes, and supernatant is taken to obtain garlic extract 300ml.
2000ml is diluted to using distilled water.
The compounding of nutrition fresh-keeping agent: weighing urea 5g, monoammonium phosphate 5g, and potassium sulfate 5g is placed in above-mentioned fresh-keeping liquid, weighs
Magnesium chloride 2.5g, calcium chloride 2.5g, copper sulphate 0.1g, zinc sulfate 0.2g measure heteroauxin 0.01g, chitosan 1.0g, nanometer
Silica 0.01g adds vinegar acid for adjusting pH value to 5.5, until whole dissolutions.Form composite fresh-keeping nutrient solution.
It prepares according to the method described above, takes fresh-keeping nutritional agents 200g, the garlic extract 200g respectively, be free of garlic extract
Nutritional agents (the nutrient equivalent contained in composite fresh-keeping nutritional agents) 2.12g, be diluted to 20kg aqueous solution respectively, uniformly spray
It applies on the mango blade face and fruit face that will be picked, sprays within 30 days before picking for the first time, spray within 15 days before picking second,
It sprays altogether 2 times.It takes above-mentioned difference to spray processing and does not spray the mango progress shelf-stable test of processing.
Table 1 uses fresh-keeping nutritional agents and not used rotting rate variation (being stored at room temperature)
As shown in Figure 1, mango is stored at room temperature 12 days after picking, Fig. 1 (a) is to use fresh-keeping nutritional agents of the invention
Mango remains intact, and Fig. 1 (b) is the mango that fresh-keeping nutritional agents was not used with batch, have already appeared it is serious rot,
Illustrate that the present invention has good fresh-keeping effect.
Table 1 shows compared with the mango for not carrying out foliage-spray, before picking, sprays individual garlic extract energy
The effective storage stability for improving mango, individually sprays nutrient, can also improve the storage period of mango to a certain extent, but
It is the nutrition fresh-keeping agent sprayed after compounding, can more significantly improves the storage stability of mango.
Table 2 is compared using fresh-keeping nutritional agents and not used mango quality
Upper table 2 is shown, compared with the mango that any foliage-spray is not used, garlic extract is used alone, to mango
Single fruit weight, solid soluble matter, acidity, sugar-acid ratio etc. have certain raising by a small margin, and the battalion for being free of garlic extract is used alone
Agent is supported, the quality of mango can be significantly improved, improves the most obvious, explanation using the quality of the mango of the fresh-keeping nutritional agents after compounding
The present invention has the function of being obviously improved mango fruit quality.
Embodiment 2,
Garlic extract solution is carried out first:
Garlic 100g is weighed, garlic is set 24 hours in 3 DEG C of low temperatures.Then ethyl alcohol 200ml, water 100ml are measured, is claimed
Ascorbic acid 0.3g is taken, the immersion of garlic is carried out, impregnates 10 days at 10 DEG C, is then crushed in crusher, after being crushed
It is placed in centrifuge, 10000r/min is centrifuged 5 minutes, and supernatant is taken to obtain garlic extract 300ml.It is diluted using distilled water
To 2000ml.
The compounding of nutrition fresh-keeping agent: weighing Diammonium phosphate (DAP) 10g, and potassium sulfate 5g is placed in above-mentioned fresh-keeping liquid, weighs magnesium chloride
2.5g, calcium chloride 2.5g, ferrous sulfate 0.2g, zinc sulfate 0.1g, borax 0.1g, Sodium p-nitrophenoxide 0.1g measure salicylic acid
0.01g, adds vinegar acid for adjusting pH value to 5.5, until whole dissolutions by 1.0 grams of chitosan, ethyl cellulose 0.5g.Form composite fresh-keeping
Nutritional agents.
Take the fresh-keeping nutritional agents 200g, 100 times of dilution to 20kg aqueous solution, uniformly spray the strawberry blade face that will be picked and
It on fruit face, sprays within 15 days before picking for the first time, sprays within 7 days before picking second, spray altogether 2 times.Take spray processing with
And do not spray the strawberry progress shelf-stable test of processing.
Table 3 uses fresh-keeping nutritional agents and not used rotting rate variation (being stored at room temperature)
As shown in Fig. 2, strawberry, after picking, after normal temperature storage 3 days, the strawberry of fresh-keeping nutrient solution was not used in Fig. 2 (a)
It rots, Fig. 2 (b) used the strawberry of fresh-keeping nutrient solution of the invention to remain intact, and it is fresh-keeping well to illustrate that the present invention has
Effect.
Embodiment 3,
Garlic extract solution is carried out first:
Garlic 100g is weighed, garlic is set 48 hours in 5 DEG C of low temperatures.Then ethyl alcohol 200ml, water 50ml, second are measured
Sour 50ml weighs D-araboascorbic acid sodium 1.5g, carries out the immersion of garlic, impregnates 10 days at 10 DEG C, then in crusher
It is crushed, is placed in centrifuge after broken, 10000r/min is centrifuged 5 minutes, and supernatant is taken to obtain garlic extract
300ml.2000ml is diluted to using distilled water.
The compounding of nutrition fresh-keeping agent: weighing ammonium sulfate 5g, Diammonium phosphate (DAP) 5g, and potassium sulfate 5g is placed in above-mentioned fresh-keeping liquid, claims
Take magnesium sulfate 2.5g, calcium chloride 2.5g, manganese sulfate 0.2g, borax 0.1g, Sodium p-nitrophenoxide 0.05g, sodium onitrophenol
0.025g, measures salicylic acid 0.01g, ethylenediamine tetra-acetic acid 0.2g, chitosan 1.0g, and ethyl cellulose 0.5g adds acetic acid to adjust
PH value is to 5.5, until whole dissolutions.Form composite fresh-keeping nutritional agents.
Take the fresh-keeping nutritional agents 200g, 100 times of dilution to 20kg aqueous solution, uniformly spray the nectarine blade face that will be picked and
It on fruit face, sprays within 30 days before picking for the first time, sprays within 15 days before picking second, spray altogether 2 times.Take spray processing with
And do not spray the nectarine progress shelf-stable test of processing.
Table 4 uses fresh-keeping nutritional agents and not used percentage of water loss variation (being stored at room temperature)
Embodiment 4,
Garlic extract solution is carried out first:
Garlic 100g is weighed, garlic is set 48 hours in 5 DEG C of low temperatures.Then ethyl alcohol 500ml, water 100ml, second are measured
Sour 50ml weighs D-araboascorbic acid sodium 1.5g, carries out the immersion of garlic, impregnates 10 days at 10 DEG C, then in crusher
It is crushed, is placed in centrifuge after broken, 10000r/min is centrifuged 5 minutes, and supernatant is taken to obtain garlic extract
650ml.2000ml is diluted to using distilled water.
The compounding of nutrition fresh-keeping agent: weighing ammonium sulfate 5g, Diammonium phosphate (DAP) 5g, and potassium sulfate 5g is placed in above-mentioned fresh-keeping liquid, claims
Take magnesium sulfate 2.5g, calcium chloride 2.5g, manganese sulfate 0.2g, borax 0.1g, Sodium p-nitrophenoxide 0.05g, sodium onitrophenol
0.025g, measures salicylic acid 0.01g, ethylenediamine tetra-acetic acid 0.2g, chitosan 1.0g, and nano-sized carbon 0.01g adds vinegar acid for adjusting pH value
To 5.5, until whole dissolutions.Form composite fresh-keeping nutritional agents.
The fresh-keeping nutritional agents 200g is taken, 50 times is diluted to 10kg aqueous solution, uniformly sprays in the dragon fruit leaf that will be picked
Face and fruit face spray for the first time for 30 days before picking, spray within 15 days before picking second, spray altogether 2 times.It takes and sprays processing
And do not spray the dragon fruit progress shelf-stable test of processing.
5 dragon fruit determination of quality index result of table
By table 5 as it can be seen that using 2 fresh-keeping nutritional agents before picking, the single fruit weight of dragon fruit increases, and edible rate increases,
Soluble solid increases, and sugar-acid ratio increases, it was demonstrated that the nutrient quality of dragon fruit can be significantly improved using fresh-keeping nutritional agents.
After 6 room temperature of table stores 12 days, compared using fresh-keeping nutritional agents with the dragon fruit quality that fresh-keeping nutritional agents is not used
After room temperature stores 12 days, the dragon fruit of fresh-keeping nutritional agents, percentage of water loss 2.4% are used, hence it is evident that lower than not
Using the 6.5% of fresh-keeping nutritional agents, and its soluble sugar, Vitamin C content, soluble solid content, sugar-acid ratio etc. refer to
Mark is apparently higher than the dragon fruit to use fresh-keeping nutritional agents, shows that nutrition fresh-keeping agent has good fresh-keeping effect.
Embodiment 5,
Garlic extract solution is carried out first:
Garlic 100g is weighed, garlic is set 24 hours in 5 DEG C of low temperatures.Then ethyl alcohol 300ml, water 50ml, second are measured
Sour 10ml weighs D-araboascorbic acid sodium 1.5g, carries out the immersion of garlic, impregnates 10 days at 10 DEG C, then in crusher
It is crushed, is placed in centrifuge after broken, 10000r/min is centrifuged 5 minutes, and supernatant is taken to obtain garlic extract
360ml.2000ml is diluted to using distilled water.
The compounding of nutrition fresh-keeping agent: weighing ammonium nitrate 5g, monoammonium phosphate 5g, and potassium sulfate 5g is placed in above-mentioned fresh-keeping liquid, claims
Magnesium sulfate 2.5g, calcium chloride 2.5g, manganese sulfate 0.2g, borax 0.1g, Sodium p-nitrophenoxide 0.05g are taken, salicylic acid is measured
0.01g, ethylenediamine tetra-acetic acid 0.2g, chitosan 1.0g, ethyl cellulose 0.5g, nano silica 0.01g add acetic acid to adjust
PH value is to 5.5, until whole dissolutions.Form composite fresh-keeping nutritional agents.
The fresh-keeping nutritional agents 200g is taken, dilutes 100 times to 20kg aqueous solution, the western indigo plant that uniformly spraying will pick is taken,
It sprays within 15 days before picking for the first time, sprays within 7 days before picking second, spray altogether 2 times.It takes and sprays processing and do not spray
The blue flower in west for applying processing carries out shelf-stable test.
Table 7 uses fresh-keeping nutritional agents and not used percentage of water loss variation (being stored at room temperature)
Claims (10)
1. a kind of fruits and vegetables composite fresh-keeping nutritional agents, it is characterised in that: the fresh-keeping nutritional agents includes garlic extract, mineral nutrition member
Element, organic acid cell modulator, multi-functional sugar and self-cleaning substance；
Wherein, the method for preparing the garlic extract includes the following steps: garlic setting carry out pre-treatment in low temperature, so
It is placed in polar solvent, antioxidant is added, impregnate；Crushing and beating will be carried out after immersion, is centrifugated supernatant, is obtained
To the garlic extract.
2. fruits and vegetables composite fresh-keeping nutritional agents according to claim 1, it is characterised in that: the fresh-keeping nutritional agents includes such as
The component of lower mass parts:
Garlic extract, 100 parts in terms of the mass parts of garlic；
5~100 parts of mineral nutrient element；
0.001~10 part of organic acid cell modulator；
Multi-functional sugared 1~50 part.
3. fruits and vegetables composite fresh-keeping nutritional agents according to claim 1 or 2, it is characterised in that: the fresh-keeping nutritional agents is also
Component including following mass parts:
0.001~10 part of organic amine cell modulator；And/or
0.001~10 part of physiological activator；And/or
0.001~10 part of self-cleaning substance.
4. fruits and vegetables composite fresh-keeping nutritional agents according to any one of claim 1-3, it is characterised in that: prepare the garlic
In the method for extracting solution, the temperature of the low temperature is 2~10 DEG C；The time of the pre-treatment is 24~96 hours；
The polar solvent is water, methanol, ethyl alcohol, acetic acid, isopropanol, acetone, triethylamine, n-butanol, tetrahydrofuran, formic acid first
At least one of ester, methyl ethyl ketone, ethyl acetate and n-butyl ether etc.；
The mass ratio of the garlic and the polar solvent is 1:1~10, and the time of the immersion is 3~10 days；
The antioxidant be tea polyphenols, gallic acid third lipoprotein, ascorbic acid usp/bp, D-araboascorbic acid sodium, tocopherol,
Phytic acid, flavonoid antioxidants, butylated hydroxy anisole, dibutyl hydroxy toluene, tert-butyl hydroquinone, Rosemary antioxidant
At least one of agent, D-sorbite, xylitol, maltitol, tryptophan, cysteine and tyrosine；
The antioxidant and the garlic mass ratio are 0.1~4:100.
5. fruits and vegetables composite fresh-keeping nutritional agents described in any one of -4 according to claim 1, it is characterised in that: the mineral nutrition
Element includes a great number of elements needed for plant, moderate-element, microelement；
The organic acid cell modulator is selected from humic acid, fulvic acid, methyl α-naphthyl acetate, aphthenic acids, salicylic acid, heteroauxin, indoles
At least one of butyric acid, benzoic acid and ethylenediamine tetra-acetic acid；
The organic amine cell modulator in mepiquat chloride, ergotamine, naphthaleneacetamide, choline chloride and daminozide at least one
Kind；
The physiological activator is selected from 6- benzylamino adenine, 2,4- dichlorphenoxyacetic acids, 5- nitroguaiacol sodium salt, neighbour
At least one of p-nitrophenol sodium, Sodium p-nitrophenoxide, kinetin, triacontanol, union II phenylurea, the pure and mild glycine betaine of rich pyridine；
The multi-functional sugar includes at least one of monosaccharide, disaccharides and polysaccharide；
The self-cleaning substance includes at least one of nano-sized carbon, graphene and nano silica.
6. fruits and vegetables composite fresh-keeping nutritional agents according to claim 5, it is characterised in that: a great number of elements include nitrogen, phosphorus,
Potassium, the nitrogen include at least one in urea, ammonium sulfate, ammonium chloride, ammonium nitrate, potassium nitrate, monoammonium phosphate and phosphoric acid diamines
Kind；The phosphorus element includes at least one of ammonium dihydrogen phosphate, diammonium hydrogen phosphate and potassium dihydrogen phosphate；The potassium includes sulfuric acid
At least one of potassium, potassium chloride and potassium dihydrogen phosphate；
The moderate-element includes Calcium Magnesium Sulphur, specifically includes potassium sulfate, calcium sulfate, magnesium sulfate, magnesium chloride, magnesium nitrate, nitric acid
At least one of calcium, calcium chloride and calcium dihydrogen phosphate.
The microelement includes iron, manganese, boron, zinc, copper, molybdenum, chlorine, specifically include copper sulphate, copper nitrate, zinc sulfate, zinc nitrate,
At least one of manganese sulfate, ferrous sulfate, boric acid, borax, ammonium molybdate and sodium molybdate；
The monosaccharide include erythrose, ribose, arabinose, xylose, lyxose, allose, altrose, glucose, mannose,
Gulose, her shut out sugar, galactolipin, talose, fructose, glucopyranose, glucofuranose, galactofuranose, pyrans are Arabic
At least one in sugar, fructopyranose, xylulose, ribulose, sedoheptulose, rhamnose, fucose, aminoglucose and galactosamine
Kind；
The disaccharides is at least one of lactose, sucrose, maltose and trehalose；
The polysaccharide be chitosan, molasses, chitin, chitosan, cellulose, lignin, modified cellulose, starch and
At least one of gum arabic；The modified cellulose be specially nitrocellulose, cellulose acetate, ethyl cellulose,
Regenerated cellulose, match fine jade Lip river viscose rayon yarn, glassine paper, copper are by least one of silk, cuprophane and hemicellulose.
7. the preparation method of fruits and vegetables composite fresh-keeping nutritional agents of any of claims 1-6 includes the following steps: institute
It states garlic extract to mix with the mineral nutrient element, the organic acid cell modulator and multi-functional sugar, then adjusts body
The pH value of system to get arrive the fruits and vegetables composite fresh-keeping nutritional agents.
8. preparation method according to claim 7, it is characterised in that: further include that institute is added before the pH value of regulation system
State the step of at least one of organic amine cell modulator, the physiological activator and described self-cleaning substance are mixed；
The pH value of regulation system is to 3.0~6.5.
9. a kind of application method of fruits and vegetables composite fresh-keeping nutritional agents of any of claims 1-6, includes the following steps:
Before fruit and vegetable picking, fruits and vegetables composite fresh-keeping nutrition dilution agent of any of claims 1-6 is sprayed application into plant
The surface of leaf and fruit, until dripping.
10. preparation method according to claim 9, it is characterised in that: spray within 5~30 days before the fruit and vegetable picking, make
It is 7~15 days with interval time；Access times are 1~4 time；
The diluted multiple of fruits and vegetables composite fresh-keeping nutritional agents is 50~400 times；
The use temperature of the fruits and vegetables composite fresh-keeping nutritional agents is room temperature.
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| CN110896999A (en) * | 2019-12-07 | 2020-03-24 | 怀化市鹤翔生态农业股份有限公司 | Application method of fruit and vegetable fresh-keeping liquid |
| CN111034788A (en) * | 2020-02-25 | 2020-04-21 | 浙江省粮食科学研究所有限责任公司 | Sugar orange fruit preservative |
| CN112293435A (en) * | 2020-11-02 | 2021-02-02 | 成都子之源绿能科技有限公司 | Spray and preparation method and application thereof |
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| CN107047749A (en) * | 2017-06-08 | 2017-08-18 | 合肥慧明瀚生态农业科技有限公司 | A kind of environmental protection fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN108991105A (en) * | 2018-08-09 | 2018-12-14 | 山东超磊生态农业科技有限公司 | A kind of apple fresh-keeping agent and preparation method thereof containing garlic active material |
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2019
- 2019-07-17 CN CN201910644669.7A patent/CN110235936A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103563664A (en) * | 2013-10-30 | 2014-02-12 | 余姚市林业特产技术推广总站 | Method for improving quality of southern fruit before picking |
| CN105766408A (en) * | 2014-12-21 | 2016-07-20 | 刘伟 | Coloring and fresh-keeping method for apples |
| CN107047749A (en) * | 2017-06-08 | 2017-08-18 | 合肥慧明瀚生态农业科技有限公司 | A kind of environmental protection fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN108991105A (en) * | 2018-08-09 | 2018-12-14 | 山东超磊生态农业科技有限公司 | A kind of apple fresh-keeping agent and preparation method thereof containing garlic active material |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110896999A (en) * | 2019-12-07 | 2020-03-24 | 怀化市鹤翔生态农业股份有限公司 | Application method of fruit and vegetable fresh-keeping liquid |
| CN111034788A (en) * | 2020-02-25 | 2020-04-21 | 浙江省粮食科学研究所有限责任公司 | Sugar orange fruit preservative |
| CN112293435A (en) * | 2020-11-02 | 2021-02-02 | 成都子之源绿能科技有限公司 | Spray and preparation method and application thereof |
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