CN111374178A - Melon and fruit preservative, preparation method and melon and fruit storage method - Google Patents
Melon and fruit preservative, preparation method and melon and fruit storage method Download PDFInfo
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- CN111374178A CN111374178A CN202010211809.4A CN202010211809A CN111374178A CN 111374178 A CN111374178 A CN 111374178A CN 202010211809 A CN202010211809 A CN 202010211809A CN 111374178 A CN111374178 A CN 111374178A
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- oil
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- melon
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
Abstract
The invention discloses a melon and fruit preservative which comprises the following raw materials in percentage by weight: 0.04-0.1% of scutellaria baicalensis extracting solution, 0.1-0.15% of clove oil, 0.04-0.1% of cinnamon oil, 0.05-0.1% of spina gleditsiae extracting solution, 0.15-0.2% of patchouli oil, 0.15-0.2% of calamus oil, 0.3-0.5% of oil tea meal extracting solution, 1.3-5.5% of emulsion thickening agent, 2.3-7% of other additives and the balance of water, wherein the total amount of the raw materials is 100%. The plant source preservative is prepared from plant source extracts, does not contain any chemical organic reagent, has good preservative and preservative effects, can form a film on the surface of fruits and vegetables after being mixed with water for use, thereby inhibiting the growth of pathogenic bacteria, simultaneously reducing and inhibiting physiological metabolism of the picked fruits, improving the quality of the fruits and prolonging the shelf life.
Description
Technical Field
The invention belongs to the field of vegetable and fruit preservation and preservation, and particularly relates to a melon and fruit preservative, a preparation method and a melon and fruit storage method.
Background
The screening and application of the natural, efficient, safe, nontoxic and stable-performance biologically safe fruit preservative become the research focus at present. The kiwi fruit is berry, is not storage-resistant, has short shelf life, and is easy to cause diseases such as fruit soft rot, green mould and the like in the season with higher positive temperature in the fruit mature period, thereby accelerating fruit rot and causing serious loss after picking. The existing kiwi fruit storage is mainly characterized in that the problems of chemical preservative residue, kiwi fruit soft rot prevalence, low-temperature kiwi fruit cold damage and the like can be caused by coating, spraying or refrigerating the chemical preservative on the surface of the kiwi fruit. Therefore, the postharvest storage, preservation and fresh-keeping level of the kiwi fruits lags behind becomes a bottleneck limiting the development of the kiwi industry.
A kiwi fruit preservative (publication number: CN106912593A) comprises, by weight, 10-13 parts of starch, 6-6 parts of vitamin C4, 2-4 parts of sodium phosphate, 1-2 parts of sodium benzoate, 2-3 parts of β -cyclodextrin, 3-5 parts of sodium acetate, 6-9 parts of green tea powder, 4-6 parts of calcium propionate, 190 parts of water 180-containing material, 1-5 parts of clove, 2-5 parts of shaddock peel extract, 2-5 parts of chitosan, 0.1-1 part of natamycin, 1-3 parts of glucose, 1-3 parts of citric acid and 5-10 parts of ethanol, more than two kinds of kiwi fruit preservatives are plant sources, and the preservative effect is to be improved.
Disclosure of Invention
The invention aims to provide the melon and fruit preservative, which adopts plant source raw materials, is green and edible, reduces the rotting rate of melons and fruits and improves the quality of the melons and fruits in the storage period.
The second purpose of the invention is to provide the kiwi fruit preservative and preservative agent, which can reduce the rotting rate of kiwi fruits.
The invention also aims to provide a preparation method of the melon and fruit preservative, which can keep fruits and vegetables fresh.
The fourth purpose of the invention is to provide a melon and fruit storage method, which effectively prolongs the shelf life of melons and fruits and is beneficial to improving the economic value of the melons and fruits.
In order to achieve the aim, the technical scheme of the invention is that the preparation method of the preservative is as follows:
the melon and fruit preservative comprises the following raw materials in percentage by weight: 0.04-0.1% of scutellaria baicalensis extracting solution, 0.1-0.15% of clove oil, 0.04-0.1% of cinnamon oil, 0.05-0.1% of spina gleditsiae extracting solution, 0.15-0.2% of patchouli oil, 0.15-0.2% of calamus oil, 0.3-0.5% of oil tea meal extracting solution, 1.3-5.5% of emulsifying thickener, 2.3-7% of other additives and the balance of water, wherein the total amount of the raw materials is 100%.
The oil tea meal extract can sterilize bacteria, is a mixed solvent, and can also serve as an emulsifier to play multiple roles. The sterilization effect of the preservative and the fresh-keeping agent is synergistically promoted by the plurality of active ingredients, the reduction of the hardness of the fruits is delayed, the respiration is delayed, the activity of macromolecular enzyme is inhibited, the decomposition of macromolecular substances into micromolecules is delayed, and the degradation of micromolecules VC, organic acid and the like is delayed.
Preferably, the emulsifying thickener comprises the following raw materials in percentage by weight: 0.3 to 0.5 percent of chitosan and 1 to 7 percent of sodium alginate.
Preferably, the other auxiliary agents comprise the following raw materials in percentage by weight: 1-1.5% of calcium chloride, 1-5% of carrageenan and 0.3-0.5% of citric acid, and adjusting microemulsion oil phases with different consistencies according to requirements.
The preservative for the kiwi fruits comprises the following raw materials in percentage by weight: 0.05-0.1% of scutellaria baicalensis extracting solution, 0.1-0.15% of clove oil, 0.05-0.1% of cinnamon oil, 0.05-0.1% of spina gleditsiae extracting solution, 0.15-0.2% of patchouli oil, 0.15-0.2% of calamus oil, 0.3-0.5% of oil tea meal extracting solution, 1.3-5.5% of emulsifying thickener, 2.3-7% of other additives and the balance of water, wherein the total amount of the raw materials is 100%.
Aiming at the kiwifruit soft rot pathogenic bacteria, the botanical sterilization plants are selected, the active substances of the botanical sterilization plants are extracted, and the kiwifruit preservative is green and edible and is prepared into the botanical kiwifruit preservative.
The invention also discloses a preparation method of the melon and fruit preservative, which comprises the following steps:
extraction: extracting Scutellariae radix, spina Gleditsiae and oil Camellia cake with solvent, and concentrating to obtain extractive solution; extracting flos Caryophylli, cortex Cinnamomi, herba Agastaches and rhizoma Acori Calami with solvent, removing protein, centrifuging, and extracting to obtain vegetable oil;
preparing a microemulsion oil phase: mixing the extractive solutions of Scutellariae radix, spina Gleditsiae and oil tea cake, and vegetable oil of flos Caryophylli, cortex Cinnamomi, herba Agastaches and rhizoma Acori Calami at a certain ratio, stirring, adding emulsifying thickener and other adjuvants at a certain ratio, and stirring to obtain microemulsion oil phase;
preparing an aqueous phase: adding the camellia oleifera abel dreg extracting solution into a certain amount of water, and stirring uniformly to obtain a water phase;
mixing: adding the water phase into the microemulsion oil phase, and stirring uniformly to obtain the preservative for melons and fruits.
Preferably, in the extraction step, the optimal extraction process is obtained by adopting a response surface method, and the extraction processes of the scutellaria baicalensis, the spina gleditsiae and the camellia oleifera seed meal are as follows: pulverizing and sieving the raw materials, taking 70-80% ethanol as an extraction solvent, carrying out ultrasonic extraction at 60-72.50 ℃ for 2.50-3.0 h with ultrasonic power of 700-850W and a material-liquid ratio of 1: 20-30, filtering to remove macromolecular impurities and pigments, evaporating the filtrate at 50-60 ℃, and freeze-drying at-80-75 ℃ for later use.
The extraction process of clove, cinnamon, patchouli and calamus comprises the following steps: pulverizing and sieving raw materials, taking 90-100% ethanol as an extraction solvent, carrying out ultrasonic extraction for 1.50-2.0 h at the extraction temperature of 90-100 ℃, adjusting the pH to 9-10, adding 1.5-2% alkaline protease, carrying out full enzymolysis for 1-2 h at the temperature of 40-50 ℃ to remove protein, carrying out water bath for 8-10 min at the temperature of 900 plus materials of 1100 ℃, inactivating enzyme, centrifuging for 5-10 min at the rotating speed of 5000-10000 r/min, adding 1/3-1/2 times of petroleum ether into supernatant to extract grease, extracting for 2-3 times, combining extract liquor, and evaporating the solvent under reduced pressure at normal temperature to obtain each vegetable oil.
Preferably, in order to fully mix the water phase and the oil phase of the microemulsion, in the mixing step, 20% -30% of the water phase is added into the oil phase of the microemulsion every time, and the mixture is stirred uniformly until the mixture is completely melted.
The invention also discloses a melon and fruit storage method, which comprises the following steps:
the method comprises the steps of picking melons and fruits, pre-cooling the melons and fruits for 1.5-2.5 hours in a refrigeration house at 14-16 ℃, smearing or spraying the preservative on the surfaces of the melons and fruits, treating 400-500 jin of melons and fruits by using a medicament per liter, airing the preservative to form a film, and storing the film in the refrigeration house at 3-5 ℃.
The preservative is prepared from plant source extracts as raw materials, does not contain any chemical organic reagent, can be directly eaten, such as some melons and fruits which can be directly eaten without peeling, and can be free of washing after being eaten.
The saponin in the oil tea dregs and the spina gleditsiae can play a role in sterilization and can also be used as a surfactant to improve the solubility of volatile oil, alkaloid, quinones, flavone and the like, so that a synergistic antibacterial effect is achieved, or the mixed antibacterial capacity of different plant essential oils is improved. The invention has the theoretical basis of corresponding experiments in each step of preparation through targeted preparation of pathogenic bacteria, screening of the botanical fungicide, extraction of active substances of the better botanical fungicide and cooperative optimization of the active substances.
The invention also aims at obtaining a novel green preservative which is very suitable for fruits such as kiwi fruits and the like by analyzing, bacteriostasis screening, synergetic bacteriostasis, fruit storage experiments and the like of soft rot pathogens, thereby effectively improving the shelf life of the fruits, improving the quality and the efficiency; the problem that melons and fruits such as fresh kiwi fruits cannot be digested in a short time is solved, the sales pressure is reduced, and the method is an important research approach for improving the industrial benefit.
The preservative and the fresh-keeping agent have good preservative and fresh-keeping effects, are used by coating after being mixed with water, and form a film on the surface of the fruits and vegetables after 10min, so that the growth of kiwi fruit pathogenic bacteria is inhibited. Experiments prove that the fruit and vegetable preservative has a good inhibiting effect on common pathogenic bacteria in the storage process of fruits such as kiwi fruits, can obviously improve the good fruit rate of the fruits and vegetables in the storage process, can keep the appearance of the fruits and vegetables, and the like, simultaneously reduces and inhibits the postharvest physiological metabolism of the fruits, and can effectively prevent the low-temperature damage of the fruits and the influence of endogenous pathogenic bacteria and exogenous pathogenic bacteria on the putrefaction of the fruits and vegetables in the storage process. The method completely meets the national food safety requirement, has simple processing technology, meets the current direction of fruit preservation and fresh-keeping development, and has good development and application potential.
Drawings
FIG. 1 is a graph of pathogenic bacteria and bacteriostatic effects of Actinidia chinensis planch in accordance with an embodiment of the present invention;
FIG. 2 is a synergetic bacteriostatic graph of the compound preparation of the invention on pathogenic bacteria of kiwi fruit
FIG. 3 is a diagram of the bacteriostatic mechanism of Kiwi fruit pathogenic bacteria in the embodiment of the present invention;
fig. 4 is a graph showing the effect of compound agent treatment on actinidia chinensis.
FIG. 5 is a schematic flow chart of a preparation method of the invention.
FIG. 6 is a graph showing the effect of formulating a pharmaceutical agent on the treatment of Actinidia arguta in accordance with an embodiment of the present invention;
figure 7 is a graph showing the effect of a reconstituted drug on citrus processing according to an embodiment of the present invention.
Figure 8 is a graph of the effect of treatment of tomatoes with a combination of agents in an embodiment of the present invention.
Detailed Description
The technical scheme of the invention is further explained by the specific implementation mode in combination with the attached drawings.
Example 1
As shown in FIG. 5, the preparation method of the kiwi fruit preservative comprises the following steps:
1. aiming at finding out pathogenic bacteria which influence the rot of the kiwi fruits.
a. The same applies below with red kiwi fruit as the test fruit. And (3) adopting high-throughput sequencing (Illumina HiSeq) to know the main dominant pathogenic bacteria species of the kiwi soft rot fruits.
b. The separation of pathogenic bacteria is mainly dominant. Taking kiwi fruit pulp (0.2 cm away from disease spots), washing with sterile water for 3 times, soaking in 70% ethanol for sterilization for 8 seconds, washing with a large amount of sterile water, sucking out the sterile water with a sterile paper sheet, inoculating a small amount of tissue on a PDA plate, culturing at 27 ℃ in a dark incubator, and culturing for 4 days.
b. And (5) purifying pathogenic bacteria. The dominant colony in the plate was picked and inoculated on another new plate. Culturing at 27 deg.C in incubator under dark condition for 4 days, and repeating purification for 4 times to obtain single colony.
c. And (5) identifying pathogenic bacteria. Observing the forms of hypha and spores of pathogenic bacteria by an electron microscope, and primarily determining the types of the pathogenic bacteria; meanwhile, the pathogenic bacteria species are further determined by using a molecular technology. PCR amplification procedure: pre-denaturation at 94 ℃ for 300s, denaturation at 94 ℃ for 30s, annealing at 55 ℃ for 30s, and extension at 72 ℃ for 30s for 32 cycles; extension at 72 ℃ for 7 min.
d. And (5) inoculating pathogenic bacteria. Taking 10 intact fruits, inoculating 5 fruits to obtain mycelium of soft rot pathogenic bacteria, and inoculating 5 fruits to sterile water as control. And (3) adopting a needle-prick inoculation method, culturing for 10d after inoculation, observing the disease condition of the fruit, recording symptoms, and comparing the symptoms with the original disease fruit. Meanwhile, pathogenic bacteria are separated, purified and identified again on the inoculated kiwi fruit, the pathogenic bacteria are determined to be the same pathogenic bacteria, and the obtained kiwi fruit soft rot pathogenic bacteria are shown in figure 1, wherein hypha in figure 1-a is pure white dense curly hair, the hypha of the pathogenic bacteria is sparse, and the bacterial colony is circular and villous and has no special smell; the molecule was identified as Sphaerotheca intermedia (Diaporthe phaseolorum, sexual). In FIG. 1-b, the hyphae are very dense, long round, gray black, nearly rod-shaped, and have no peculiar smell, and the molecule is identified as the sterility of the lumen of grape (Neofusicoccum).
2. And (4) specifically screening pathogenic bacteria bacteriostatic plants.
Through searching documents and folk prescriptions, namely Chinese medicine dictionaries, and the like, hundreds of medicinal plants with antibacterial and bacteriostatic effects are selected for carrying out bacteriostatic effect tests; the inhibition rate of bacteria is measured by adopting an Oxford cup method, and the diameter of the inhibition zone is measured after the bacteria are cultured for 7 days at the temperature of 27 ℃ in the dark. Acetone was used as a blank control, while natamycin at 100. mu.g/mL was used as a positive control. FIG. 1-c is a diagram of the bacteriostatic effect of the Astragalus membranaceus plant extract on pathogenic bacteria, and the diameters of the bacteriostatic circles are all reduced, so that the plant extract (Scutellaria baicalensis) can be seen to have a certain bacteriostatic effect.
3. Extracting active ingredients from the selected plants
a. The optimum extraction process of the scutellaria baicalensis, the spina gleditsiae and the oil tea meal is obtained by adopting a response surface method: pulverizing the plants, sieving with 60 mesh sieve, extracting with 70% ethanol as extraction solvent at 72.50 deg.C under ultrasonic condition for 3.0 hr, ultrasonic power of 850W and material-liquid ratio of 1:27.5, filtering the extractive solution with organic membrane to remove macromolecular impurities and pigment, rotary evaporating the filtrate at 60 deg.C to remove solvent to obtain extractive solution, and freeze drying at-80 deg.C.
b. The clove, cinnamon, patchouli and calamus are extracted by a response surface method to obtain the optimal extraction process: pulverizing the plants, sieving with 100 mesh sieve, extracting with 100% ethanol as extraction solvent at 100 deg.C under ultrasonic for 2.0 hr, adjusting pH to 9, adding 1.5% alkaline protease, performing enzymolysis at 50 deg.C for 2.5 hr to remove protein, performing water bath at 1000 deg.C for 8min, inactivating enzyme, centrifuging at 10000r/min for 10min, adding 1/3 volume of petroleum ether into the supernatant, extracting for 3 times, mixing extractive solutions, and evaporating under reduced pressure at normal temperature to remove solvent to obtain vegetable oils.
4. The extracted active ingredients are synergistically bacteriostatic
a. And (3) carrying out a single bacteriostasis test on the plant extract, wherein the bacteriostasis method is the same as the above, and the semi-inhibition rate concentration of each plant is obtained by calculation. The measured half inhibitory concentration is shown in table 1, the column with the code level of 0 is the half inhibitory concentration, and the half inhibitory concentrations of scutellaria baicalensis, clove, cinnamon, spina gleditsiae, pogostemon cablin, calamus and camellia oleifera abel are 1.06, 0.91, 0.94, 1.02, 1.09, 0.99 and 1.41 respectively.
TABLE 1 response surface test design factor levels and encodings
b. Response surface test design is carried out by adopting the inhibition rate concentrations of 0.5, 1.0 and 2.0 times and half times and taking the bacteria inhibition diameter as a survey index (see table 1), the optimal inhibition formula ratio of the extract is optimized, and the final concentration of the extract treatment is 0.4mg/mLPDA culture medium. The optimal formula conditions are as follows: 1.375 of scutellaria baicalensis A, 1.125 of clove B, 0.45 of cinnamon C, 0.5 of spina gleditsiae D, 1.35 of patchouli E, 1.25 of calamus F and 2.8 of camellia oleifera abel dregs G.
c. Synergistic bacteriostatic effect of compound
According to the bacteriostasis test of the bacteriostatic plant extract in the preservative, the bacteriostasis effect of the compound is shown in figure 2, when the concentration reaches 0.8mg/mL, the bacteriostasis effect is improved by 94.72 percent relative to the bacteriostasis effect of 0.4mg/mL, and the bacteriostasis effect is very good and reaches more than 85 percent at the moment. The semi-inhibitory concentration IC of the compound is obtained through Spss software50It was 0.489 mg/mL.
Half inhibitory concentration, i.e. the concentration of the desired agent at which the rate of inhibition reaches 50%, in the same volume. The semi-inhibitory concentrations of Scutellaria baicalensis, clove, cinnamon, spina gleditsiae, patchouli, calamus and camellia oleifera seed meal are respectively 1.06mg/mL, 0.91mg/mL, 0.94mg/mL, 1.02mg/mL, 1.09mg/mL, 0.99mg/mL and 1.41 mg/mL. When the inhibition rate is 50%, 0.489mg/mL < min (1.06, 0.91, 0.94, 1.02, 1.09, 0.99, 1.41). Because the volumes are the same, the required mass of the obtained compound when the inhibition rate is 50 percent is obviously lower than that of a single medicinal material, and the compound has synergistic effect.
d. Synergistic bacteriostatic mechanism of compound formulation
The bacteriostatic schematic diagram is shown in FIG. 3, the cell walls of the mycelia of the culture of the non-sedentary grape-seat fungus in the blank treatment group (3-a) are smooth and regular, the thickness is consistent, the content of the cells has no extravasation phenomenon, the thickness of the cell membranes in the mycelia is consistent, and the development is normal. The hyphae treated by the medicament (3-b) are thick, the top ends of the hyphae are obviously expanded, the cell diaphragm is irregularly twisted, and the amorphous electron density in the cell is increased. In the blank treatment group (3-c), the cell nuclei were very distinct and the cell walls were smooth and round. After drug treatment (3-d), the cell structure begins to change, the cell membrane begins to wrinkle and bend, the cell nucleus gradually disappears, and a very large cell organelle similar to a vacuole organelle appears instead.
5. Preparation of preservative
a. According to the result obtained by the synergistic bacteriostasis test in the last step, the plant extract proportion and the effective bacteriostasis concentration (0.8mg/mL) are further optimized. Weighing the reagents according to the formula, wherein the camellia oleifera abel dreg extract is a sterilizing mixed solvent, and the emulsifying thickener is a mixed agent of chitosan and sodium alginate. 0.08% of scutellaria baicalensis extracting solution, 0.12% of clove oil, 0.06% of cinnamon oil, 0.06% of spina gleditsiae extracting solution, 0.18% of patchouli oil, 0.18% of calamus oil, 0.4% of camellia oleifera meal extracting solution, 0.3% of chitosan, 1% of calcium chloride, 5% of sodium alginate, 2% of carrageenan and 0.3% of citric acid; the balance of water, the total of the raw materials is 100%.
b. Firstly, mixing the scutellaria baicalensis extract, the clove oil, the cinnamon oil, the spina gleditsiae extract, the patchouli oil and the calamus oil in proportion, stirring the mixture evenly, and then mixing the chitosan, the carrageenan, the sodium alginate, the citric acid and the CaCl2Adding into the solution, stirring, and adjusting oil phase of microemulsion with different consistencies.
c. Adding emulsifier oil tea meal into a certain amount of water, and stirring uniformly to obtain a water phase.
d. Slowly adding the water phase into the microemulsion oil phase, adding the water phase 30% each time, completely re-melting for the first time, adding the water phase for the second time, and stirring uniformly for each time to obtain the plant source fruit and vegetable preservative.
6. Application method of preservative
a. The kiwi fruit is pre-cooled for 2 hours in a 15 ℃ refrigeration house after picked, then the prepared preservative is smeared or sprayed on the surface of the kiwi fruit, about 400 jin of fruits are treated by each liter of medicament, and the kiwi fruit is placed in a 5 ℃ refrigeration house after the medicament is dried to form a film.
b. The raw materials for preparing the plant source preservative are plant source extracts, no chemical organic reagent is used, and the preparation of each step has the theoretical basis of a corresponding experiment. The preservative and fresh-keeping effect is good, and after being mixed with water, the coating is used, and a film can be formed on the surface of fruits and vegetables so as to inhibit the growth of kiwi fruit pathogenic bacteria.
c. Experiments prove that the kiwi fruit preservative has a good inhibiting effect on common pathogenic bacteria in the storage process of kiwi fruits, can obviously improve the good fruit rate of fruits and vegetables in the storage process, can keep the appearances of the fruits and vegetables, and the like, completely meets the requirements of national food safety, has a simple processing process, meets the development direction of the current fruit preservation and preservation, and has good development and application potentials.
8. Storage experiment of red kiwi fruit.
Fruits with similar hardness and fruit shape and consistent maturity are selected for experimental grouping, and the fruits are divided into 4 groups (medicine, CK, bacteria + medicine and bacteria): the medicine composition is prepared by inoculating sterilized water to a good fruit, and performing preservative treatment after inoculating for 24 hours; CK group is good fruit inoculation sterile water; the bacteria and the medicine group are good fruits and inoculated with pathogen spore suspension, and the fruits are inoculated for 24 hours and then treated with preservative and antistaling agents; the bacterial group is a suspension of good fruit inoculated pathogenic spores.
Sampling is carried out every 10d for each treatment, 5-15 fruits are randomly taken for each time to carry out the measurement of the relevant indexes, and the test is repeated for 3 times.
TABLE 2 Red-Yang Kiwi fruit storage results table
As can be seen from Table 2, the storage stability of the bacterium group is the worst, the storage stability of the good fruit and bacterium + medicine group is general, and the storage stability of the good fruit and medicine group is the best; the antiseptic preservative is beneficial to the storage property of the fruits. After the treatment of the compound medicament, the fruit softening can be delayed, the water loss rate of the fruit can be reduced, and the good fruit rate of the fruit can be improved. Can delay the reduction of VC and titratable acid content in fruits and the increase of reducing sugar, soluble solid, soluble pectin, soluble starch, soluble protein and amino acid in the early stage of storage. Can increase activity of oxygen free radical scavenging enzymes SOD enzyme, CAT enzyme and POD enzyme, and inhibit or reduce activity of amylase, pectase and cellulase. Can delay the occurrence time of maximum intensity of respiration and reduce the respiration release amount. When the fruits are stored for 70 days, the good fruit rate of the diseased fruit group is only 22 percent, while the good fruit rate of the good fruit group treated by the good fruit medicament is still 92 percent, and the weight loss rate is reduced by 70.18 percent. Compared with the kiwi fruits with the bacteria-sensitive group, the treated kiwi fruits have the fruit-good rate increased by 318% and the weight loss rate reduced by 70.18%. The kiwi fruits are stored for 70 days, and the fruits of the fungus treatment group are shown in figures 4-c/d, so that the fruits have obvious scabs, the pulp is grayish green, and the pulp has certain peculiar smell. The fruits shown in fig. 4-a/b of the fungus and drug treated group have no disease spots, light yellow pulp and no peculiar smell of the pulp. The medicament can effectively kill pathogenic bacteria in the fruits and improve the storage resistance of the fruits.
Example 2
As shown in FIG. 5, the preparation method of the kiwi fruit preservative comprises the following steps:
1. aiming at finding out pathogenic bacteria which influence the rot of the kiwi fruits.
a. The same applies below with respect to the Kiwi fruit. And (3) adopting high-throughput sequencing (Illumina HiSeq) to know the main dominant pathogenic bacteria species of the kiwi soft rot fruits.
b. The separation of pathogenic bacteria is mainly dominant. Taking kiwi fruit pulp (0.25 cm away from disease spots), washing with sterile water for 3 times, soaking in 75% ethanol for sterilization for 8 seconds, washing with a large amount of sterile water, sucking out the sterile water with a sterile paper sheet, inoculating a small amount of tissue on a PDA plate, culturing at 27 ℃ in a dark incubator, and culturing for 4 days.
b. And (5) purifying pathogenic bacteria. The dominant colony in the plate was picked and inoculated on another new plate. Culturing at 27.5 deg.C in incubator under dark condition for 4d, and repeating purification for 3 times to obtain single colony.
c. And (5) identifying pathogenic bacteria. Observing the forms of hypha and spores of pathogenic bacteria by an electron microscope, and primarily determining the types of the pathogenic bacteria; meanwhile, the pathogenic bacteria species are further determined by using a molecular technology. PCR amplification procedure: pre-denaturation at 95 ℃ for 8min s, denaturation at 95 ℃ for 30s, annealing at 56 ℃ for 30s, and extension at 70 ℃ for 30s for 40 cycles; extension was carried out at 70 ℃ for 8 min.
d. And (5) inoculating pathogenic bacteria. Taking 10 intact fruits, inoculating 5 fruits to obtain mycelium of soft rot pathogenic bacteria, and inoculating 5 fruits to sterile water as control. And (3) adopting a needle-prick inoculation method, culturing for 10d after inoculation, observing the disease condition of the fruit, recording symptoms, and comparing the symptoms with the original disease fruit. Meanwhile, pathogenic bacteria are separated, purified and identified again on the inoculated kiwi fruit, the kiwi fruit is determined to be the same pathogenic bacteria, and the obtained kiwi fruit soft rot pathogenic bacteria are as shown in figure 1 and are consistent with red-yang soft rot pathogenic bacteria.
2. And (4) specifically screening pathogenic bacteria bacteriostatic plants.
Through searching documents and folk prescriptions, namely Chinese medicine dictionaries, and the like, hundreds of medicinal plants with antibacterial and bacteriostatic effects are selected for carrying out bacteriostatic effect tests; the inhibition rate of bacteria is measured by adopting an Oxford cup method, and the diameter of the inhibition zone is measured after the bacteria are cultured for 7 days at the temperature of 27.5 ℃ in the dark. Acetone was used as a blank control, while natamycin at 80. mu.g/mL was used as a positive control.
3. Extracting active ingredients from the selected plants
a. The optimum extraction process of the scutellaria baicalensis, the spina gleditsiae and the oil tea meal is obtained by adopting a response surface method: pulverizing the plants, sieving with 80 mesh sieve, extracting with 75% ethanol as extraction solvent at 75 deg.C under ultrasonic condition for 2.5 hr, ultrasonic power of 800W and material-liquid ratio of 1:30, filtering the extractive solution with organic membrane to remove macromolecular impurities and pigment, rotary evaporating the filtrate at 60 deg.C to remove solvent to obtain extractive solution, and freeze drying at-80 deg.C.
b. The optimum extraction process of clove, cinnamon, patchouli and calamus is achieved by a response surface method, the plants are pulverized and sieved by a 100-mesh sieve, 100% ethanol is used as an extraction solvent, the extraction temperature is 100 ℃, ultrasonic extraction is carried out for 2.0h, the pH is adjusted to 9, 2.0% alkaline protease is added, full enzymolysis is carried out for 2.5h at 50 ℃ to remove protein, water bath is carried out for 8min at 1000 ℃ to inactivate enzyme, centrifugation is carried out for 10min at 10000r/min, 1/3 volume of petroleum ether is added into supernate to extract grease, extraction is carried out for 3 times, extraction liquid is combined, and the solvent is removed by reduced pressure evaporation at normal temperature to obtain each vegetable oil.
4. The extracted active ingredients are synergistically bacteriostatic
a. And (3) carrying out a single bacteriostasis test on the plant extract, wherein the bacteriostasis method is the same as the above, and the semi-inhibition rate concentration of each plant is obtained by calculation.
b. Response surface test design (table 1 above) is carried out by adopting the inhibition rate concentrations of 0.5, 1.0 and 2.0 times and half, taking the bacteria inhibition diameter as an investigation index, and the optimal inhibition formula ratio of the extract is optimized, and the final concentration of the extract treatment is 0.4mg/mLPDA culture medium. The same optimal formula conditions are obtained: 1.375 of A baical skullcap root, 1.125 of B clove, 0.45 of C cinnamon, 0.5 of D spina gleditsiae, 1.35 of E patchouli, 1.25 of F calamus and 2.8 of G oil tea meal.
5. Preparation of preservative
a. According to the result obtained by the synergistic bacteriostasis test in the last step, the plant extract proportion and the effective bacteriostasis concentration (0.8mg/mL) are further optimized. Weighing the reagents according to the formula, wherein the camellia oleifera abel dreg extract is a sterilizing mixed solvent, and the emulsifying thickener is a mixed agent of chitosan and sodium alginate. 0.07% of scutellaria baicalensis extracting solution, 0.13% of clove oil, 0.07% of cinnamon oil, 0.08% of spina gleditsiae extracting solution, 0.20% of patchouli oil, 0.20% of calamus oil, 0.45% of camellia oleifera meal extracting solution, 0.35% of chitosan, 1.5% of calcium chloride, 5.5% of sodium alginate, 2.5% of carrageenan and 0.35% of citric acid; the balance of water, the total of the raw materials is 100%.
b. Firstly, mixing the scutellaria baicalensis extract, the clove oil, the cinnamon oil, the spina gleditsiae extract, the patchouli oil and the calamus oil in proportion, stirring the mixture evenly, and then mixing the chitosan, the carrageenan, the sodium alginate, the citric acid and the CaCl2Adding into the solution, stirring, and adjusting oil phase of microemulsion with different consistencies.
c. Adding emulsifier oil tea meal into a certain amount of water, and stirring uniformly to obtain a water phase.
d. Slowly adding the water phase into the microemulsion oil phase, adding the water phase 30% each time, completely re-melting for the first time, adding the water phase for the second time, and stirring uniformly for each time to obtain the plant source fruit and vegetable preservative.
6. Application method of preservative
a. The method comprises the steps of picking the green kiwi fruits, putting the picked green kiwi fruits into a 15 ℃ refrigeration house for precooling for 2.5 hours, then coating or spraying a prepared preservative on the surfaces of the kiwi fruits, treating about 500 jin of fruits per liter of agent, and putting the treated fruits into a 5 ℃ refrigeration house after the agent is dried to form a film.
b. The raw materials for preparing the plant source preservative are plant source extracts, no chemical organic reagent is used, and the preparation of each step has the theoretical basis of a corresponding experiment. The preservative and fresh-keeping effect is good, and after being mixed with water, the coating is used, and a film can be formed on the surface of fruits and vegetables so as to inhibit the growth of kiwi fruit pathogenic bacteria.
c. Experiments prove that the kiwi fruit preservative has a good inhibiting effect on common pathogenic bacteria in the storage process of kiwi fruits, can obviously improve the good fruit rate of fruits and vegetables in the storage process, can keep the appearances of the fruits and vegetables, and the like, completely meets the requirements of national food safety, has a simple processing process, meets the development direction of the current fruit preservation and preservation, and has good development and application potentials.
7. Storage experiment of the fruit of Jade kiwifruit.
Fruits with similar hardness and fruit shape and consistent maturity are selected for experimental grouping, and the fruits are divided into 4 groups (medicine, CK, bacteria + medicine and bacteria): the medicine composition is prepared by inoculating sterilized water to a good fruit, and performing preservative treatment after inoculating for 24 hours; CK group is good fruit inoculation sterile water; the bacteria and the medicine group are good fruits and inoculated with pathogen spore suspension, and the fruits are inoculated for 24 hours and then treated with preservative and antistaling agents; the bacterial group is a suspension of good fruit inoculated pathogenic spores. Sampling is carried out every 10d for each treatment, 5-15 fruits are randomly taken for each time to carry out the measurement of the relevant indexes, and the test is repeated for 3 times.
TABLE 3 storage table of the fruit of Kiwi berry
As can be seen from Table 3, the storage stability of the bacterium group is the worst, the storage stability of the good fruit and bacterium + medicine group is general, and the storage stability of the good fruit and medicine group is the best; the antiseptic preservative is beneficial to the storage property of the fruits. After the treatment of the compound medicament, the fruit softening can be delayed, the water loss rate of the fruit can be reduced, and the good fruit rate of the fruit can be improved. Can delay the increase of soluble pectin and soluble starch in the fruit in the early stage of storage. Inhibiting or reducing the activity of amylase and pectinase. The good fruit rate of the diseased fruit group is only 42% when the fruits are stored for 70 days, and the good fruit rate of the good fruit group treated by the good fruit agent is still 96%. The weight loss rate of the medicament group is only 7.25 percent when the fruits are stored for 70 days, and the weight loss rate of the diseased fruit treatment group reaches 11.13 percent. The kiwi fruits are stored for 70 days, and the fruits of the fungus treatment group are shown in figure 6-a, so that the fruits have obvious scabs, and certain peculiar smell is generated in the pulp. The fruits shown in fig. 6-b of the fungus and drug treated group have no disease spots, and the pulp has no peculiar smell. The medicament can effectively kill pathogenic bacteria in the fruits and improve the storage resistance of the fruits.
Example 3
The preparation method of the preservative for melons and fruits comprises the following steps:
1. preparation of preservative
a. And (5) further optimizing according to the result obtained by the synergistic bacteriostasis test in the last step. Weighing the reagents according to the formula, wherein the camellia oleifera abel dreg extract is a sterilizing mixed solvent, and the emulsifying thickener is a mixed agent of chitosan and sodium alginate. 0.05% of scutellaria baicalensis extracting solution, 0.15% of clove oil, 0.05% of cinnamon oil, 0.06% of spina gleditsiae extracting solution, 0.17% of patchouli oil, 0.17% of calamus oil, 0.5% of camellia oleifera meal extracting solution, 0.30% of chitosan, 1.5% of calcium chloride, 7% of sodium alginate, 2.5% of carrageenan and 0.3% of citric acid; the balance of water, the total of the raw materials is 100%.
b. Firstly, mixing the scutellaria baicalensis extract, the clove oil, the cinnamon oil, the spina gleditsiae extract, the patchouli oil and the calamus oil in proportion, stirring the mixture evenly, and then mixing the chitosan, the carrageenan, the sodium alginate, the citric acid and the CaCl2Adding into the solution, stirring, and adjusting oil phase of microemulsion with different consistencies.
c. Adding emulsifier oil tea meal into a certain amount of water, and stirring uniformly to obtain a water phase.
d. Slowly adding the water phase into the microemulsion oil phase, adding the water phase 30% each time, completely re-melting for the first time, adding the water phase for the second time, and stirring uniformly for each time to obtain the plant source fruit and vegetable preservative.
2. Application method of preservative
a. After being picked, the oranges are placed in a 15 ℃ refrigeration house for precooling for 2 hours, then the prepared preservative is adopted to be smeared or sprayed on the surface of the kiwi fruit, about 500 jin of fruits are treated by each liter of agent, and after the agent is dried to form a film, the film is placed in a 5 ℃ refrigeration house.
b. The raw materials for preparing the plant source preservative are plant source extracts, no chemical organic reagent is used, and the preparation of each step has the theoretical basis of a corresponding experiment. The preservative and fresh-keeping effect is good, and after being added with water, the preservative and fresh-keeping agent is coated for use, so that a film can be formed on the surface of fruits and vegetables, and the growth of pathogenic bacteria of citrus can be inhibited.
c. Experiments prove that the preservative has a good inhibiting effect on common pathogenic bacteria in the storage process of citrus, can obviously improve the good fruit rate of fruits and vegetables in the storage process, can keep the appearances of the fruits and vegetables, and the like, completely meets the national food safety requirements, has a simple processing process, meets the current direction of fruit preservation and fresh-keeping development, and has good development and application potentials.
3. Experimental Effect of fruit storage
Fruits with similar hardness and fruit shape and consistent maturity are selected for experimental grouping, and are divided into 2 groups (drug treatment group and CK group): sampling is carried out every 10d for each treatment, 5-15 fruits are randomly taken for each time to carry out the measurement of the relevant indexes, and the test is repeated for 3 times.
TABLE 4 Citrus fruit storage results Table
As can be seen from Table 4, after the treatment, the softening of the fruits can be delayed, the water loss rate of the fruits can be reduced, and the good fruit rate of the fruits can be improved. Can inhibit or reduce the activity of amylase, pectinase and cellulase, and delay fruit softening. When the fruits are stored for 70 days, the good fruit rate of the CK group is only 74%, while the good fruit rate of the good fruit agent treatment group is still 95%, and the good fruit rate is increased by 36.84%. When the product is stored for 70 days, the weight loss rate of the CK group is 8.11 percent, the weight loss rate of the good fruit medicament treatment group is 6.12 percent, and the weight loss rate is reduced by 24.53 percent. As shown in a CK group fruit figure 7 of citrus stored for 70 days, the fruit has obvious scab and obvious pathogenic bacteria, the pathogenic bacteria are greenish, and pulp has certain peculiar smell. The fruits treated by the medicine have no disease spots, and the pulp has no peculiar smell. The medicament can effectively kill pathogenic bacteria in the fruits and improve the storage resistance of the fruits.
Example 4
The preparation method of the preservative for melons and fruits comprises the following steps:
1. preparation of preservative
a. And (5) further optimizing according to the result obtained by the synergistic bacteriostasis test in the last step. Weighing the reagents according to the formula, wherein the camellia oleifera abel dreg extract is a sterilizing mixed solvent, and the emulsifying thickener is a mixed agent of chitosan and sodium alginate. 0.045% of scutellaria baicalensis extracting solution, 0.12% of clove oil, 0.045% of cinnamon oil, 0.05% of spina gleditsiae extracting solution, 0.16% of patchouli oil, 0.16% of calamus oil, 0.45% of camellia oleifera meal extracting solution, 0.33% of chitosan, 1.45% of calcium chloride, 6.5% of sodium alginate, 2.0% of carrageenan and 0.35% of citric acid; the balance of water, the total of the raw materials is 100%.
b. Firstly, mixing the scutellaria baicalensis extract, the clove oil, the cinnamon oil, the spina gleditsiae extract, the patchouli oil and the calamus oil in proportion, stirring the mixture evenly, and then mixing the chitosan, the carrageenan, the sodium alginate, the citric acid and the CaCl2Adding into the solution, stirring, and adjusting oil phase of microemulsion with different consistencies.
c. Adding emulsifier oil tea meal into a certain amount of water, and stirring uniformly to obtain a water phase.
d. Slowly adding the water phase into the microemulsion oil phase, adding the water phase 30% each time, completely re-melting for the first time, adding the water phase for the second time, and stirring uniformly for each time to obtain the plant source fruit and vegetable preservative.
2. Application method of preservative
a. The method comprises the steps of pre-cooling tomatoes in a refrigeration house at 15 ℃ for 2 hours after being picked, then coating or spraying a prepared preservative on the surface of kiwi fruits, treating about 450 jin of fruits per liter of agent, and putting the tomatoes in the refrigeration house at 5 ℃ after the agent is dried to form a film.
b. The raw materials for preparing the plant source preservative are plant source extracts, no chemical organic reagent is used, and the preparation of each step has the theoretical basis of a corresponding experiment. The preservative and fresh-keeping effect is good, and after being added with water, the preservative and fresh-keeping agent is coated for use, so that a film can be formed on the surface of fruits and vegetables, and the growth of pathogenic bacteria of citrus can be inhibited.
c. Experiments prove that the preservative has a good inhibiting effect on common pathogenic bacteria in the storage process of citrus, can obviously improve the good fruit rate of fruits and vegetables in the storage process, can keep the appearances of the fruits and vegetables, and the like, completely meets the national food safety requirements, has a simple processing process, meets the current direction of fruit preservation and fresh-keeping development, and has good development and application potentials.
3. Effect of tomato storage experiment
Tomatoes with similar hardness and fruit shape and consistent maturity are selected for experimental grouping, and are divided into 2 groups (drug treatment group and CK group): sampling is carried out every 10d for each treatment, 5-15 fruits are randomly taken for each time to carry out the measurement of the relevant indexes, and the test is repeated for 3 times.
TABLE 5 tomato storage results table
When the tomatoes are stored for 70 days, the CK group good fruit rate is only 66%, while the good fruit rate of the good fruit agent treatment group is still 90%, and the good fruit rate is increased by 36.36%. When the product is stored for 70 days, the weight loss rate of the CK group is 10.17 percent, the weight loss rate of the good fruit medicament treatment group is 7.45 percent, and the weight loss rate is reduced by 26.74 percent. The tomatoes are stored for 70 days, and the fruits of the Ck treated group are shown in a figure 8-a, so that the tomatoes have obvious pathogenic bacteria and disease spots. The fruits of the drug treatment group have no disease spots. The medicine can effectively kill pathogenic bacteria in melons and fruits and improve the storage stability of the fruits.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the invention. The present invention is not to be limited by the specific embodiments disclosed herein, and other embodiments that fall within the scope of the claims of the present application are intended to be within the scope of the present invention.
Claims (9)
1. The melon and fruit preservative is characterized by comprising the following raw materials in percentage by weight: 0.04-0.1% of scutellaria baicalensis extracting solution, 0.1-0.15% of clove oil, 0.04-0.1% of cinnamon oil, 0.05-0.1% of spina gleditsiae extracting solution, 0.15-0.2% of patchouli oil, 0.15-0.2% of calamus oil, 0.3-0.5% of oil tea meal extracting solution, 1.3-5.5% of emulsifying thickener, 2.3-7% of other additives and the balance of water, wherein the total amount of the raw materials is 100%.
2. The melon and fruit preservative according to claim 1, which is characterized in that: the emulsifying thickener comprises the following raw materials in percentage by weight: 0.3 to 0.5 percent of chitosan and 1 to 7 percent of sodium alginate.
3. The melon and fruit preservative according to claim 1, which is characterized in that: the other auxiliary agents comprise the following raw materials in percentage by weight: 1 to 1.5 percent of calcium chloride, 1 to 5 percent of carrageenan and 0.3 to 0.5 percent of citric acid.
4. The kiwi fruit preservative is characterized by comprising the following raw materials in percentage by weight: 0.05-0.1% of scutellaria baicalensis extracting solution, 0.1-0.15% of clove oil, 0.05-0.1% of cinnamon oil, 0.05-0.1% of spina gleditsiae extracting solution, 0.15-0.2% of patchouli oil, 0.15-0.2% of calamus oil, 0.3-0.5% of oil tea meal extracting solution, 1.3-5.5% of emulsifying thickener, 2.3-7% of other additives and the balance of water, wherein the total amount of the raw materials is 100%.
5. A method for preparing the melon and fruit preservative according to any one of claims 1 to 3, which is characterized by comprising the following steps:
extraction: extracting Scutellariae radix, spina Gleditsiae and oil Camellia cake with solvent, and concentrating to obtain extractive solution; extracting flos Caryophylli, cortex Cinnamomi, herba Agastaches and rhizoma Acori Calami with solvent, removing protein, centrifuging, and extracting to obtain vegetable oil;
preparing a microemulsion oil phase: mixing the extractive solutions of Scutellariae radix, spina Gleditsiae and oil tea cake, and vegetable oil of flos Caryophylli, cortex Cinnamomi, herba Agastaches and rhizoma Acori Calami at a certain ratio, stirring, adding emulsifying thickener and other adjuvants at a certain ratio, and stirring to obtain microemulsion oil phase;
preparing an aqueous phase: adding the camellia oleifera abel dreg extracting solution into a certain amount of water, and stirring uniformly to obtain a water phase;
mixing: adding the water phase into the microemulsion oil phase, and stirring uniformly to obtain the preservative for melons and fruits.
6. The preparation method of the melon and fruit preservative according to claim 5, which is characterized by comprising the following steps:
in the extraction step, the extraction process of the scutellaria baicalensis, the spina gleditsiae and the camellia oleifera seed meal comprises the following steps: pulverizing and sieving the raw materials, taking 70-80% ethanol as an extraction solvent, carrying out ultrasonic extraction at 60-72.50 ℃ for 2.50-3.0 h with ultrasonic power of 700-850W and a material-liquid ratio of 1: 20-30, filtering to remove macromolecular impurities and pigments, evaporating the filtrate at 50-60 ℃, and freeze-drying at-80-75 ℃ for later use.
7. The preparation method of the melon and fruit preservative according to claim 5, which is characterized by comprising the following steps:
in the extraction step, the process for extracting the clove, the cinnamon, the patchouli and the calamus comprises the following steps: pulverizing and sieving raw materials, taking 90-100% ethanol as an extraction solvent, carrying out ultrasonic extraction for 1.50-2.0 h at the extraction temperature of 90-100 ℃, adjusting the pH to 9-10, adding 1.5-2% alkaline protease, carrying out full enzymolysis for 1-2 h at the temperature of 40-50 ℃ to remove protein, carrying out water bath for 8-10 min at the temperature of 900 plus materials of 1100 ℃, inactivating enzyme, centrifuging for 5-10 min at the rotating speed of 5000-10000 r/min, adding 1/3-1/2 times of petroleum ether into supernatant to extract grease, extracting for 2-3 times, combining extract liquor, and evaporating the solvent under reduced pressure at normal temperature to obtain each vegetable oil.
8. The preparation method of the melon and fruit preservative according to any one of claims 5 to 7, which is characterized by comprising the following steps: in the mixing step, the water phase is added into the microemulsion oil phase by 20-30% each time, and the mixture is stirred uniformly until the mixture is completely re-melted.
9. A melon and fruit storage method is characterized by comprising the following steps:
after picked, the melons and fruits are placed into a refrigeration house at 14-16 ℃ for precooling for 1.5-2.5 hours, then the melon and fruit preservative as claimed in any one of claims 1-3 is smeared or sprayed on the surfaces of the melons and fruits, 400-500 jin of melons and fruits are treated by a medicament per liter, and after the melon and fruit preservative is dried to form a film, the melons and fruits are placed into the refrigeration house at 3-5 ℃ for storage.
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| CN111972492A (en) * | 2020-07-31 | 2020-11-24 | 贵州石阡佛顶山野生油茶油业有限公司 | Preservative for prolonging storage period of oil tea fruits and preparation method thereof |
| CN112640951A (en) * | 2020-12-11 | 2021-04-13 | 广西特色作物研究院 | Preservative for normal-temperature storage and preservation of Hongyang kiwifruit and preservation treatment method |
| CN115226769A (en) * | 2022-07-27 | 2022-10-25 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Preparation method of preservative, product and application thereof |
| CN115812778A (en) * | 2023-02-20 | 2023-03-21 | 山东凯欣绿色农业发展股份有限公司 | Novel fresh fruit cleaning and fresh-keeping integrated production process |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111972492A (en) * | 2020-07-31 | 2020-11-24 | 贵州石阡佛顶山野生油茶油业有限公司 | Preservative for prolonging storage period of oil tea fruits and preparation method thereof |
| CN112640951A (en) * | 2020-12-11 | 2021-04-13 | 广西特色作物研究院 | Preservative for normal-temperature storage and preservation of Hongyang kiwifruit and preservation treatment method |
| CN112640951B (en) * | 2020-12-11 | 2023-08-25 | 广西特色作物研究院 | Preservative for normal-temperature storage and preservation of red-sun kiwi fruits and preservation treatment method |
| CN115226769A (en) * | 2022-07-27 | 2022-10-25 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Preparation method of preservative, product and application thereof |
| CN115812778A (en) * | 2023-02-20 | 2023-03-21 | 山东凯欣绿色农业发展股份有限公司 | Novel fresh fruit cleaning and fresh-keeping integrated production process |
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