CN111264611A - Dual fresh-keeping method for sterilization before picking and antisepsis after picking of oil pears - Google Patents
Dual fresh-keeping method for sterilization before picking and antisepsis after picking of oil pears Download PDFInfo
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- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 31
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- 241000220324 Pyrus Species 0.000 title claims description 8
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Classifications
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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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A01G13/00—Protecting 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
- A01N47/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom not being member of a ring and having no bond to a carbon or hydrogen atom, e.g. derivatives of carbonic acid
- A01N47/08—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom not being member of a ring and having no bond to a carbon or hydrogen atom, e.g. derivatives of carbonic acid the carbon atom having one or more single bonds to nitrogen atoms
- A01N47/10—Carbamic acid derivatives, i.e. containing the group —O—CO—N<; Thio analogues thereof
- A01N47/12—Carbamic acid derivatives, i.e. containing the group —O—CO—N<; Thio analogues thereof containing a —O—CO—N< group, or a thio analogue thereof, neither directly attached to a ring nor the nitrogen atom being a member of a heterocyclic ring
- A01N47/14—Di-thio analogues 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
- A01N47/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom not being member of a ring and having no bond to a carbon or hydrogen atom, e.g. derivatives of carbonic acid
- A01N47/08—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom not being member of a ring and having no bond to a carbon or hydrogen atom, e.g. derivatives of carbonic acid the carbon atom having one or more single bonds to nitrogen atoms
- A01N47/28—Ureas or thioureas containing the groups >N—CO—N< or >N—CS—N<
- A01N47/38—Ureas or thioureas containing the groups >N—CO—N< or >N—CS—N< containing the group >N—CO—N< where at least one nitrogen atom is part of a heterocyclic ring; Thio analogues thereof
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Health & Medical Sciences (AREA)
- Environmental Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Plant Pathology (AREA)
- Pest Control & Pesticides (AREA)
- Dentistry (AREA)
- Agronomy & Crop Science (AREA)
- Nutrition Science (AREA)
- Toxicology (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a dual preservation method for sterilization before picking and corrosion prevention after picking of an avocado.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a dual preservation method for sterilization before picking and corrosion prevention after picking of an oil pear.
Background
Avocado (Persea americana Mill.) also known as avocado and avocado is a very green arbor of Lauraceae avocado, is a tropical fruit tree with very high economic value, has the properties of fruit, oil, grain, industry, medicine and the like, has good nutritional value and health care function, is rich in fat, protein, multiple vitamins and minerals, has the nutritional value equivalent to butter, has extremely low sugar content of pulp, is 1/5 of the sugar content of banana, is a high-fat low-sugar food which is difficult for diabetics, is known as forest butter, and is a new fruit which is deeply loved by the public at present.
The avocado belongs to climacteric fruit, is vigorous in physiological metabolism after picking, fast in after-ripening and short in preservation period, becomes ripe and softened at normal temperature for 5-7 days, is easily infected by microorganisms to cause diseases such as anthracnose, brown rot and stalk rot, the color of peel is quickly browned, pulp is rotted, the quality and the flavor are quickly deteriorated, the commodity is lost, and serious economic loss is caused. According to literature reports, the loss of the avocado fruits after harvesting is about 43%, but the domestic fresh-keeping technology for avocados is not mature at present, and the development of the avocado industry is severely limited. At present, the method for preserving the avocados mainly comprises two main types of chemical preservation and physical preservation, wherein the chemical preservation mainly utilizes a bactericide to prevent the fruits from rotting and delay the after-ripening, and the physical method mainly comprises a heat treatment method, low-temperature storage, low-pressure storage, modified atmosphere preservation and the like. The physical preservation has the problems of high cost, poor effect and the like, and the selection of chemical preservation agents is a key. At present, the storage and preservation technology of fruits and vegetables is researched more, but the storage and preservation technology of avocados is researched less.
In the aspect of storage and preservation of the avocados, the following relevant documents are searched:
for example, patent publication No. CN108522640A discloses a fresh-cut avocado fresh-keeping method based on envelope and liquid nitrogen quick freezing, which comprises the following steps: cleaning and disinfecting fresh avocado, removing kernels, peeling, cutting into pieces, protecting color and coating; quick-freezing in a liquid nitrogen environment, wherein the quick-freezing temperature is-150 to-50 ℃, the quick-freezing time is 5 to 30min, and the heat preservation time is 2 to 30 min; and storing at a temperature not lower than-18 deg.C. The method combines the envelope treatment with the technical method of liquid nitrogen quick freezing regulation, the preservation period of the avocado is as long as half a year, and the avocado is complete in shape, almost free of brown stain and small in change of chroma and hardness after being thawed at normal temperature.
The preservation methods provided by the patents are all stored at low temperature, although the shelf life is long, the cost is high, the surface of the fruit peel can be browned at low temperature to cause cold damage, and the cell sap can be lost due to long-time low-temperature storage, so that the maintenance of nutritional ingredients is not facilitated, and the edible value is reduced. Therefore, in order to perfect the technology for storing and preserving the avocados after the avocados are picked, the exploration of a safe, efficient and low-cost avocado storing and preserving technology is imperative.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides a dual preservation method for pre-harvest sterilization and post-harvest corrosion prevention of avocados, which is realized by the following technical scheme:
the dual preservation method for sterilization before picking and antisepsis after picking of the oil pears comprises the following steps:
A. pre-harvest sterilization treatment: spraying the compound sterilizing liquid to the position of the fruit base one week before harvesting;
B. the postharvest preservative treatment comprises the following steps:
(1) picking and cleaning: picking fruits with uniform size and no plant diseases, insect pests and mechanical damage, washing with clear water, and naturally drying;
(2) and (3) heat treatment: putting the fruits treated in the step (1) into hot water for constant-temperature treatment for 5-10 min, and naturally cooling and airing the fruits in the air;
(3) treating with a compound preservative: and (3) soaking the fruits treated in the step (2) in the compound preservative solution for 3-5min, taking out, naturally drying, and storing at normal temperature.
Preferably, the composite sterilizing liquid in the step A is prepared by compounding 800-1200 times of 45% of prochloraz and 500-800 times of 80% of mancozeb according to the volume ratio of 20: 1-1: 30, and the application method is spraying at the fruit base position.
More preferably, the compound sterilization liquid is prepared by compounding 800-1200 times of 45% of prochloraz and 500-800 times of 80% of mancozeb according to the volume ratio of 2: 5-10.
Prochloraz has multiple functions of prevention, protection, treatment and the like, and plays a role by inhibiting the biosynthesis of sterol. Mancozeb is an excellent protective bactericide, is not easy to generate resistance, and plays a role in enhancing the disease resistance of plants. The two medicaments are both high-efficiency, broad-spectrum and low-toxicity bactericides, and have synergistic effect on various diseases before the extraction of the avocados by compounding the two bactericides.
Preferably, in the post-harvest preservative treatment, in the step (1), the ripeness of the avocado fruits is 7-8.
Preferably, the postharvest preservative treatment is carried out, wherein in the step (2), the constant temperature treatment temperature is 45-50 ℃.
The heat treatment is to place the picked fruits at a proper temperature to achieve the purposes of killing or inhibiting germs and insect pests, reducing rot of the picked fruits and vegetables and improving the flavor of the fruits. According to the invention, the skin can be prevented from being scalded due to overhigh water temperature by selecting 45-50 ℃ for constant-temperature soaking according to the test result of the early-stage heat treatment, the integrity of the skin of the fruit is well maintained, and the effect of fresh keeping and sterilization is achieved.
Preferably, the compound fresh-keeping liquid contains 0.5% -2% of carboxymethyl chitosan, 1% -3% of citric acid, 1.5% -2.5% of tea polyphenol and 1.5% -3.5% of tween-80.
The tea polyphenol in the compound fresh-keeping liquid has strong capability of eliminating free radicals, the action mechanism of the tea polyphenol prevents lipid peroxidation, and the activity of antioxidant enzyme can be enhanced by eliminating the free radicals, so that the antioxidation of the tea polyphenol is further enhanced. The carbonyl in the citric acid can generate chelation with copper ions in the polyphenol oxidase, so that the activity of the polyphenol oxidase is inhibited to a certain extent, the enzymatic browning is reduced, and the color protection effect is realized. The chitosan can form a layer of extremely thin, uniform, transparent and firm chitosan film on fruits, and can block water evaporation and germ invasion, thereby playing a role in film forming and bacteriostasis. Tween-80 is a surfactant prepared from sorbitan and oleic acid by ethoxylation, and can be used for promoting film formation.
The invention selects tea polyphenol, citric acid, carboxymethyl chitosan and tween-80 to form the compound fresh-keeping liquid, the medicament selection, the method and the dosage are obtained by early-stage test screening, the invention has certain accuracy, the medicament is safe and nontoxic, has no pollution to the environment and low cost, and has good effects on prolonging the fresh-keeping effect of the avocado, prolonging the shelf life and improving the marketability.
The invention has the beneficial effects that:
the invention comprehensively applies two modes of a physical method (heat treatment) and a chemical method (medicament treatment) in the post-harvest treatment, and compared with a single treatment mode, the invention has more effective sterilization effect and has the function of obviously enhancing the fresh-keeping capacity.
The invention firstly applies the treatment mode of combining the pre-picking and the post-picking of the avocado fruits to the avocado preservation technology, and mainly adopts the technology of pre-picking sterilization and post-picking corrosion prevention, so that the storage period of the avocado in the normal temperature environment can be effectively prolonged, the commercial fruit rate of the avocado can be improved, and the nutritional value and the taste and flavor of the avocado fruits are not influenced. The method is simple and easy to implement, green, safe, scientific and reasonable, has low cost, solves the problems of short preservation period, easy browning and decay in the production of the avocados, and meets the requirement of long-time supply of avocados in the market.
According to the method for resisting diseases, preventing corrosion and preserving freshness of the avocados, the avocados have the triple effects of color protection, corrosion prevention and disease resistance, the respiration of avocados is effectively reduced, and the ripening speed and time of the avocados are greatly inhibited; the activity of SOD and POD in a defense enzyme system is improved, the disease index and the rotting rate of the picked avocado are reduced, the browning and the rotting of avocado fruits can be effectively controlled, and the test results show that the storage period of the avocado fruits in a normal-temperature environment is as long as 21-25 days, the avocado disease rate is below 8 percent, and the commodity fruit rate is above 91 percent, so that the storage period of the avocado is prolonged, the nutritional value and the flavor of the avocado are maintained, the shelf life of the avocado is effectively prolonged, and the commercial value is improved.
The dual preservation method for pre-harvest sterilization and post-harvest corrosion prevention of the avocados, provided by the invention, can effectively prolong the preservation period of the avocados, ensure the safety, effectively reduce the loss rate, reduce the preservation cost and simultaneously maintain the fruit quality, thereby realizing the long-time supply of the avocados on the market and being an efficient and safe preservation method suitable for popularization and application.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1
A dual fresh-keeping method of sterilization before picking and antisepsis after picking for oil pears,
the method comprises the following steps:
A. pre-harvest sterilization treatment: spraying the compound sterilizing liquid to the position of the fruit base one week before harvesting;
B. the postharvest preservative treatment comprises the following steps:
(1) picking and cleaning: picking fruits with uniform size, no plant diseases and insect pests and no mechanical damage, wherein the maturity of the fruits is 7, washing the fruits clean with clear water, and naturally drying the fruits;
(2) and (3) heat treatment: putting the fruits treated in the step (1) into hot water of 50 ℃ for constant temperature treatment for 8min, and naturally cooling and airing the fruits in the air;
(3) treating with a compound preservative: and (3) soaking the fruits treated in the step (2) in the compound preservative solution for 4min, taking out the fruits, naturally airing the fruits, and storing the fruits at normal temperature.
The compound sterilization liquid in the step A is prepared by compounding 45% of prochloraz 1000 times and 80% of mancozeb 700 times according to the volume ratio of 2:8, and the application method is spraying at the position of the fruit base. And (3) performing after-picking preservative treatment, wherein the compound preservative solution in the step (3) contains 1.5% of carboxymethyl chitosan, 2% of citric acid, 2% of tea polyphenol and 3% of tween-80.
Example 2
The dual preservation method for sterilization before picking and antisepsis after picking of the oil pears comprises the following steps:
A. pre-harvest sterilization treatment: spraying the compound sterilizing liquid to the position of the fruit base one week before harvesting;
B. the postharvest preservative treatment comprises the following steps:
(1) picking and cleaning: picking fruits with uniform size, no plant diseases and insect pests and no mechanical damage, wherein the maturity of the fruits is 7, washing the fruits clean with clear water, and naturally drying the fruits;
(2) and (3) heat treatment: putting the fruits treated in the step (1) into hot water of 45 ℃ for constant temperature treatment for 5min, and naturally cooling and airing the fruits in the air;
(3) treating with a compound preservative: and (3) soaking the fruits treated in the step (2) in the compound preservative solution for 3min, taking out the fruits, naturally airing the fruits, and storing the fruits at normal temperature.
The compound sterilization liquid in the step A is prepared by compounding 45% of prochloraz 800 times and 80% of mancozeb 800 times according to the volume ratio of 2:5, and the application method is that the compound sterilization liquid is sprayed at the position of the fruit base. And (3) performing preservative treatment after picking, wherein the compound preservative solution in the step (3) contains 0.5% of carboxymethyl chitosan, 1% of citric acid, 1.5% of tea polyphenol and 1.5% of tween-80.
Example 3
The dual preservation method for sterilization before picking and antisepsis after picking of the oil pears comprises the following steps:
A. pre-harvest sterilization treatment: spraying the compound sterilizing liquid to the position of the fruit base one week before harvesting;
B. the postharvest preservative treatment comprises the following steps:
(1) picking and cleaning: picking fruits with uniform size, no plant diseases and insect pests and no mechanical damage, wherein the maturity of the fruits is 7, washing the fruits clean with clear water, and naturally drying the fruits;
(2) and (3) heat treatment: putting the fruits treated in the step (1) into hot water at 45 ℃ for constant temperature treatment for 8min, and naturally cooling and airing the fruits in the air;
(3) treating with a compound preservative: and (3) soaking the fruits treated in the step (2) in the compound preservative solution for 4min, taking out the fruits, naturally airing the fruits, and storing the fruits at normal temperature.
The compound sterilization liquid in the step A is prepared by compounding 45% of prochloraz 1000 times and 80% of mancozeb 500 times according to the volume ratio of 2:10, and the application method is spraying at the position of the fruit base.
And (3) performing after-picking preservative treatment, wherein the compound preservative solution in the step (3) contains 2% of carboxymethyl chitosan, 2% of citric acid, 1.5% of tea polyphenol and 2% of tween-80.
Comparative example 1
Comparative example 1 differs from example 1 in that it is not treated in step A, and the other operations are the same as example 1.
Comparative example 2
Comparative example 2 is different from example 1 in that it is not treated in step B, and the other operations are the same as example 1.
Comparative example 3
Comparative example 3 differs from example 1 in that it is not treated in step a, and the other operations are the same as example 1.
Comparative example 4
Comparative example 4 is different from example 1 in that the heat treatment of step B is not performed, and the other operations are the same as example 1.
Comparative example 5
The difference between the comparative example 5 and the example 1 is that the compound preservative solution treatment in the step B is not carried out, and the other operations are the same as the example 1.
Test example 1
The avocado fruits are randomly divided into 8 groups, each group comprises 20 avocado fruits, and the steps are repeated for 3 times; the treatment was carried out by the methods of examples 1, 2 and 3 and comparative examples 1, 2, 3, 4 and 5, respectively, and the treatment effects are shown in table 1, wherein the quality measurement was carried out with the quality of fresh ripe avocado fruits as a control group. As can be seen from Table 1, the rot rates of comparative examples 1, 2, 3 and 4 after 13 days of storage are all more than 70%, the storage and preservation periods of examples 1, 2 and 3 are respectively 22 days, 23 days and 25 days, wherein the preservation period of the avocados after the treatment of example 1 is as long as 25 days, the rot rate of the avocados is 6.4%, the commodity fruit rate is 92.2%, and the maximum amounts of soluble solid, Vc, soluble protein and crude fat respectively reach 7.26%, 44.1mg/100g, 6.35mg/g and 12.0%, and the titratable acid is 0.065%, which are not much different from the quality of a control group.
TABLE 1 comparison of the fresh-keeping and storage time of avocados by different treatment methods
It should be noted that the above examples and test examples are only for further illustration and understanding of the technical solutions of the present invention, and are not to be construed as further limitations of the technical solutions of the present invention, and the invention which does not highlight essential features and significant advances made by those skilled in the art still belongs to the protection scope of the present invention.
Claims (7)
1. The dual preservation method for sterilization before picking and antisepsis after picking of the oil pears is characterized by comprising the following steps:
A. pre-harvest sterilization treatment: spraying the compound sterilizing liquid to the position of the fruit base one week before harvesting;
B. the postharvest preservative treatment comprises the following steps:
(1) picking and cleaning: picking avocado fruits with uniform size and no plant diseases, insect pests and mechanical damage, washing with clear water, and naturally drying;
(2) and (3) heat treatment: putting the fruits treated in the step (1) into hot water for constant-temperature treatment for 5-10 min, and naturally cooling and airing the fruits in the air;
(3) treating with a compound preservative: and (3) soaking the fruits treated in the step (2) in the compound preservative solution for 3-5min, taking out, naturally drying, and storing at normal temperature.
2. The dual preservation method for pre-harvest sterilization and post-harvest anticorrosion of avocados as claimed in claim 1, wherein the compound sterilization liquid in step A is prepared by mixing 800-1200 times of 45% prochloraz and 500-800 times of 80% mancozeb according to the volume ratio of 20: 1-1: 30, and the application method is a spraying mode at the fruit base position.
3. The dual preservation method for pre-harvest sterilization and post-harvest anticorrosion of avocados as claimed in claim 2, wherein the compound sterilization liquid is prepared by compounding 45% of 800-1200 times of prochloraz and 80% of mancozeb according to the volume ratio of 2: 5-10.
4. The pre-harvest sterilization method for the avocado fruit according to claim, wherein the post-harvest preservative treatment is performed on the avocado fruit obtained in the step (1) and the maturity of the avocado fruit is 7-8.
5. The dual preservation method for pre-harvest and post-harvest preservative of the avocado fruit according to claim 1, wherein the post-harvest preservative treatment is performed at a constant temperature of 45-50 ℃ in the step (2).
6. The dual preservation method for pre-harvest sterilization and post-harvest preservation of avocados according to claim 1, wherein the post-harvest preservation treatment, the compound preservation solution in step (3), comprises tea polyphenols, citric acid, carboxymethyl chitosan, and tween-80.
7. The dual preservation method for pre-harvest sterilization and post-harvest anticorrosion of avocados as claimed in claim 5, wherein the compound preservative solution contains 0.5% -2% of carboxymethyl chitosan, 1% -3% of citric acid, 1.5% -2.5% of tea polyphenol, 1.5% -3.5% of tween-80, and the treatment mode is soaking.
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| CN116530589A (en) * | 2023-04-25 | 2023-08-04 | 湄潭县越崎茶业有限公司 | Fresh tea leaf preservation method |
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| CN103719267A (en) * | 2013-12-23 | 2014-04-16 | 吴江华诚复合材料科技有限公司 | Preparation method of novel edible film-coated fruit and vegetable fresh-keeping agent |
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