CN112021406A - 一种水果的保鲜方法 - Google Patents
一种水果的保鲜方法 Download PDFInfo
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- CN112021406A CN112021406A CN202010857453.1A CN202010857453A CN112021406A CN 112021406 A CN112021406 A CN 112021406A CN 202010857453 A CN202010857453 A CN 202010857453A CN 112021406 A CN112021406 A CN 112021406A
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- leaves
- plant
- fruits
- osmanthus
- indocalamus
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
本发明属于农产品贮藏保鲜技术领域,尤其涉及一种水果的保鲜方法,在水果采摘的前用植物配方液对果实进行喷施,采摘后将果实转移植物运输筐中进行打冷,然后转移至自储藏框中用植物包装膜进行包装后低温贮藏。本发明采用植物配方液结合植物运输筐、打冷处理、植物包装膜包装对水果进行保鲜处理,可杀菌杀虫、减少水分蒸发、抗氧化及衰老、抑制乙烯合成;同时逐渐降低果品的温度进行预冷,保持水果的贮藏品质,达到延长水果贮藏期和提升保鲜效果的目的;此外操作方便、实用性强、绿色安全、便于推广。
Description
技术领域
本发明属于农产品贮藏保鲜技术领域,尤其涉及一种水果的保鲜方法。
背景技术
全世界的果实每年都会由于过熟导致果实大量的损失,运输、保鲜成为大规模发展的瓶颈。植物中的蔬菜和水果有很大的出口潜力,精品、绿色、有机蔬菜或水果的市场价值高,广泛被人们喜爱。贮藏运输保鲜技术是果蔬生产的延续,是果蔬产业发展可持续保证;另外,水果中的乙烯能诱导水果成熟衰老,影响水果的保存和运输。目前现有的水果保鲜方法都是用化学制剂进行的喷施,残留的化学制剂对消费者的身体健康有严重危害。因此,寻找绿色、生态、安全、有效的保鲜方法是水果产业发展的重要问题,所以需开发一种保鲜时间长、效果好、绿色、生态安全的水果保鲜方法。
如公开号为CN111374178A的专利公开了一种瓜果防腐保鲜剂,包括以下重量百分数的原料:黄芩提取液0.04%~0.1%、丁香油0.1%~0.15%、肉桂油0.04%~0.1%、皂角刺提取液0.05%~0.1%、广藿香油0.15%~0.2%、菖蒲油0.15%~0.2%、油茶粕提取液0.3%~0.5%、乳化增稠剂1.3%~
5.5%、其它助剂2.3~7%,余量为水,原料的总和为100%。
如公开号为CN104177627A的专利公开了一种具有抑菌活性的天然漆蜡乳液,由漆蜡、非离子表面活性剂、阳离子表面活性剂、助乳化剂、pH值调节剂、抗氧化剂和水组成,将漆蜡、表面活性剂和助乳剂先进行熔化搅拌,再缓慢加入去离子水进行搅拌乳化,生成水包油型乳液。制得的乳液具有良好的贮存稳定性、离心稳定性、稀释稳定性和抑菌性能,可广泛应用于果蔬保鲜、材料防水、化妆品、皮革等行业和领域。
又如公开号为CN110432317A的专利公开了一种鲜食水果的保鲜方法,其步骤是:采前一天用含有褪黑素、赤霉素和水杨酸的复配液对果实进行喷施,采后将果实转移至密闭空间用液氮进行短时熏蒸,然后立即转移至自发气调包装中进行低温贮藏。
上述专利都是采用植物抑菌抗氧化提取物为保鲜喷雾剂对水果进行喷洒处理而起到保鲜作用,保鲜时间较短。
发明内容
为了解决现有技术中存在的上述技术问题,本发明提供了一种水果的保鲜方法,具体是通过以下技术方案实现的。
一种水果的保鲜方法,包括以下步骤:
(1)采摘前处理:在果实采摘前3-5天,采用皂角、无患子、艾粉制成的植物配方液进行喷洒处理;
(2)打冷处理:选择竹筐作为植物运输筐,采用箬竹叶、柊叶铺设在植物运输筐的四周,将采摘的水果放入筐中,运输至打冷房进行打冷;
(3)包装贮藏:采用竹叶、柊叶、艾纳香叶连接成植物包装膜;将打冷后的水果吹干,采用植物包装膜包装后,放入自储藏框中低温贮藏。
优选地,所述植物配方液由艾纳香提取物、皂角、无患子按0.2-0.6:0.05-0.16:0.3-0.8的质量比混合制成。
优选地,所述植物配方液的制备方法为:将皂角、无患子混合,加8-10倍量水煎煮1-2h后,过滤,获得煎提液;将艾拉香提取物加到煎提液中混合均匀后,加入质量30-40%的壳聚糖—聚乳酸接枝共聚物,加热至50-60℃中处理10-12min,冷冻干燥,制得植物配方粉;将所得的植物配方粉浇水搅拌成浓度为2-4g/L的溶液,即植物配方液。
优选地,所述植物运输筐中,铺设的箬竹叶、柊叶的数量比为1:1,交替铺设。
优选地,所述打冷是在温度为12-15℃的打冷房处理5-30min。
需要说明的是,不适合打冷处理的水果无需进行打冷处理。
优选地,所述植物包装膜的制备为:取新鲜的箬竹叶、柊叶、艾纳香叶;将箬竹叶、柊叶冲洗干净,晾干表面水分;将艾纳香叶放入处理液中超声处理3-15min,捞出,冲洗,晾干表面水分;然后选用箬竹叶、柊叶、艾纳香叶作为植物包装膜的原料,用鱼线连接形成单门闭合状,即植物包装膜。
优选地,所述植物包装膜可以采用柊叶连接制成,或者采用箬竹叶和柊叶制成,或者采用箬竹叶、柊叶和艾纳香叶制成;更优选地,采用箬竹叶、柊叶和艾纳香叶连接制成,箬竹叶、柊叶、超声处理过的艾纳香叶的数量比为3:7:1。
优选地,所述处理液中含有0.4%-0.6%曲酸、0.2-0.4%柠檬酸0.1-0.2%氯化钠,其余为水。
优选地,所述超声处理的条件为:超声频率为25kHz,功率为250W。
优选地,所述低温贮藏的条件为:温度为0.5~19.5℃,密度空间的相对湿度在80%以上。
本发明的技术原理为
无患子(Sapindus mukorossi Gaertn.)属于无患子科无患子属的川滇无患子的果皮,含无患子皂苷等三萜皂苷,可制造"天然无公害洗洁剂",具有杀虫、抗菌、消炎、清除自由基、抗凝血,以及护植物免受内部和环境氧化胁迫有关的抗氧化活性等作用。皂角是苏木科皂荚属树种之一,含皂荚皂甙B-G(gleditsiasaaponin B-G)、棕榈酸(palmiticacid)、硬酯酸、油酸、亚甾醇、谷甾醇、二十九碳烷(nonacosane)等,具有抗菌、去污、抗氧化等作用。艾纳香(学名:Blumea balsamifera(L.)DC.),是菊科艾粉属多年生草本或亚灌木植物,其提取物具有独特的芳香气味。本发明采用无患子、皂角的煎提液与艾纳香提取物复配,可延缓果实成熟,抑制乙烯合成、抑制水果腐烂、延缓采后果实成熟衰老、保持果实品质、杀灭果皮的细菌和虫害、方便打冷时的清洗,保障果品外观光泽、新鲜;并通过采用纳米载体壳聚糖—聚乳酸接枝共聚物负载活性成分,在水果表面具有良好的粘附性,可以让活性成分缓慢放出,增强其效果。
柊叶(学名:Phrynium capitatum Willd.)是竹芋科,柊叶属多年生草本植物;箬竹叶为禾本科植物阔叶箬竹Indocalamus latifolius(Keng)McClure Sunyatsenia.的叶。柊叶、箬竹叶中的挥发性成分主要有醇类、醛类、酮类、烷烃和烯烃化合物,其中以芳樟醇,顺式-3-己烯醇、(E)-2-已烯醛的含量较高,其中芳樟醇有具有铃兰香气,顺式-3-己烯醇具有药草香气、绿叶香气,(E)-2-己烯醛呈主要呈新鲜水果香气、绿叶香气,这两种挥发性成分是新鲜格叶、阔叶箸阔叶箬竹叶具有清香气味的重要来源,柊叶、箬竹叶中的醇类、萜类、醛类相对百分含量较高,其中醛类以(E)-2-已烯醛最高,文献报道萜类、醇类具有较强的抗菌效果,(E)-2-已烯醛还具有较好的很强的抑制细菌、真菌类病原菌的活性。植物运输筐是通过将采后水果放于四周铺上阔叶箬竹叶、柊叶的竹筐中进行运输至打冷房,目的一是避免运输过程中路况不好造成机械损伤果品,二是下果后果品受到伤害,乙烯释放增加,通过四周覆盖植物叶片,达到降低水分蒸发、减少氧气接触、减少乙烯释放等作用,进而达到延缓果实采后的衰老。
植物包装膜是选择叶片厚、绿色的柊叶、箬竹叶,以及有芳香味的艾纳香叶片作为原料;通过采用处理液对艾纳香叶片进行超声处理,能抑制叶子中氧化酶的活性,减缓叶子的氧化,能使叶子能在较长时间内保持新鲜及清香味、芳香味,发挥其保鲜作用。本发明用鱼线将柊叶、箬竹叶、艾纳香叶片连接成包装膜,根据不同的水果、不同的储存要求、储藏箱加工成不同规格的形状,将打冷后干燥的果子放于植物包装膜中,并成闭合状。利用不同透气性的包装膜产生一定的气调环境条件,以及芳香气味抑制产品的代谢,从而延长果蔬的贮藏期。具有贮藏效果好,方便快捷,绿色生态等多种优点,且保鲜效果非常显著,有效的延长贮藏期。
本发明的有益效果在于:
本发明研究发现,果实隔离母本的情况下熟化程度加快,采用保鲜剂对脱离母本的果实进行保鲜处理,存在保鲜时间短、有斑点霉变等情况,其保鲜效果仍然是不理想。本发明采用植物配方液在采摘前进行处理,并通过全程保护性运输、储藏、再运输,最大限度降低了果实的熟化程度,极大的延长了果实的保存期,实现错季节上市。
本发明采用植物配方液结合植物运输筐、打冷处理、植物包装膜包装对水果进行保鲜处理,可杀菌杀虫、减少水分蒸发、抗氧化及衰老、抑制乙烯合成;同时逐渐降低果品的温度进行预冷,保持水果的贮藏品质,达到延长水果贮藏期和提升保鲜效果的目的;此外操作方便、实用性强、绿色安全、便于推广。
具体实施方式
下面结核具体的实施方式来对本发明的技术方案做进一步的限定,但要求保护的范围不仅局限于所作的描述。
实施例1
一种水果的保鲜方法,包括以下步骤:
(1)采摘前处理:在果实采摘前3-5天,采用皂角、无患子、艾粉制成的植物配方液进行喷洒处理;
所述植物配方液的制备方法为:将20g皂角、5g无患子混合,加8倍量水煎煮1h后,过滤,获得煎提液;将30g艾拉香提取物加到煎提液中混合均匀后,加入质量30%的壳聚糖—聚乳酸接枝共聚物,加热至50-60℃中处理10min,冷冻干燥,制得植物配方粉;将所得的植物配方粉浇水搅拌成浓度为2g/L的溶液,即植物配方植物配方液;
(2)打冷处理:选择竹筐作为植物运输筐,采用箬竹叶、柊叶按1:1的数量比交替铺设在植物运输筐的四周,将采摘的水果放入筐中,运输至15℃的打冷房进行处理5min;
(3)包装贮藏:将新鲜柊叶冲洗干净、晾干后,采用鱼线连接形成单门闭合状,即植物包装膜;将打冷后的水果吹干,采用植物包装膜包装后,放入自储藏框中低温贮藏,贮藏温度为0.5℃,密度空间的相对湿度在80%以上。
实施例2
一种水果的保鲜方法,包括以下步骤:
(1)采摘前处理:在果实采摘前3-5天,采用皂角、无患子、艾粉制成的植物配方液进行喷洒处理;
所述植物配方液的制备方法为:将50g皂角、10g无患子混合,加10倍量水煎煮2h后,过滤,获得煎提液;将50g艾拉香提取物加到煎提液中混合均匀后,加入质量40%的壳聚糖—聚乳酸接枝共聚物,加热至50-60℃中处理12min,冷冻干燥,制得植物配方粉;将所得的植物配方粉浇水搅拌成浓度为3g/L的溶液,即植物配方液;
(2)打冷处理:选择竹筐作为植物运输筐,采用箬竹叶、柊叶按1:1的数量比交替铺设在植物运输筐的四周,将采摘的水果放入筐中,运输至15℃的打冷房进行处理10min;
(3)包装贮藏:采用箬竹叶、柊叶连接成植物包装膜;将打冷后的水果吹干,采用植物包装膜包装后,放入自储藏框中低温贮藏,贮藏温度为1℃,密度空间的相对湿度在80%以上。
所述植物包装膜的制备的为:取新鲜的箬竹叶、柊叶冲洗干净,晾干表面水分;然后将箬竹叶、柊叶1:1的数量比用鱼线连接形成单门闭合状,即得植物包装膜。
实施例3
一种水果的保鲜方法,包括以下步骤:
(1)采摘前处理:在果实采摘前3-5天,的采用皂角、无患子、艾粉制成的植物配方液进行喷洒处理;
所述植物配方液由艾纳香提取物、皂角、无患子按0.2-0.6:0.05-0.16:0.3-0.8的质量比混合制成;
所述植物配方液的制备方法为:将60g皂角、16g无患子混合,加8倍量水煎煮1h后,过滤,获得煎提液;将80g艾拉香提取物加到煎提液中混合均匀后,加入质量30%的壳聚糖—聚乳酸接枝共聚物,加热至50-60℃中处理10min,冷冻干燥,制得植物配方粉;将所得的植物配方粉浇水搅拌成浓度为4g/L的溶液,即植物配方液;
(2)打冷处理:选择竹筐作为植物运输筐,采用箬竹叶、柊叶按1:1的数量比交替铺设在植物运输筐的四周,将采摘的水果放入筐中,运输至12℃的打冷房进行处理30min;
(3)包装贮藏:采用竹叶、柊叶、艾纳香叶连接成植物包装膜;将打冷后的水果吹干,采用植物包装膜包装后,放入自储藏框中低温贮藏,贮藏温度为19.5℃,密度空间的相对湿度在80%以上。
所述植物包装膜制备为:取新鲜的箬竹叶、柊叶、艾纳香叶,将箬竹叶、柊叶冲洗干净,晾干表面水分,将艾纳香叶子放入处理液中超声处理10min,捞出,冲洗,晾干表面水分;然后将箬竹叶、柊叶、艾纳香叶3:7:1的数量比用鱼线连接形成单门闭合状,即得植物包装膜。
所述处理液中含有0.4%曲酸、0.4%柠檬酸、0.1%氯化钠,其余为水。
所述超声处理的条件为:超声频率为25kHz,功率为250W。
对比例1
对比例1与实施例3的区别在于采摘前没有采用植物配方液进行处理,其余过程性相同。
对比例2
对比例2与实施例3的区别在于植物配方液中没有添加壳聚糖—聚乳酸接枝共聚物,其余过程相同。
对比例3
对比例3与实施例3的区别在于艾纳香叶没有放入处理液进行超声处理,其余过程相同。
对比例4
对比例4与实施例3的区别在于采用的不是植物包装膜包装,而是采用常规水果包装纸进行包装。
对比例5
对比例5与实施例3的区别在于没有采用植物包装包进行包装处理。
试验例1
1、以桃子为例,按照上述实施例1-3和对比例1-4的包装处理方法进行保鲜处理60天,不同处理的桃子商品率见表1。
表1不同处理的桃子商品率(每处理50kg,n=5)
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 | 对比例3 | 对比例4 | 对比例5 |
商品率/% | 98.96 | 98.56 | 90.02 | 83.21 | 87.83 | 87.76 | 78.24 | 64.56 |
2、以芒果为例,按照上述实施例1-3和对比例1-4的包装处理方法进行保鲜处理40天,不同处理的芒果商品率见表1。
表2不同处理的芒果商品率(每处理50kg,n=5)
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 | 对比例3 | 对比例4 | 对比例5 |
商品率/% | 95.87 | 95.86 | 88.21 | 76.09 | 86.12 | 85.42 | 68.43 | 62.14 |
3、以枇杷为例,按照上述实施例1-3和对比例1-4的包装处理方法进行保鲜处理40天,不同处理的枇杷商品率见表1。
表3不同处理的枇杷商品率(每处理50kg,n=5)
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 | 对比例3 | 对比例4 | 对比例5 |
商品率/% | 93.46 | 93.21 | 86.68 | 80.21 | 84.35 | 84.37 | 73.24 | 64.78 |
4、以葡萄为例,按照上述实施例1-3和对比例1-4的包装处理方法进行保鲜处理60天,不同处理的葡萄商品率见表1。
表4不同处理的葡萄商品率(每处理50kg,n=5)
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 | 对比例3 | 对比例4 | 对比例5 |
商品率/% | 92.13 | 92.27 | 85.32 | 76.23 | 83.83 | 83.34 | 68.43 | 58.76 |
5、以火龙果为例,按照上述实施例1-3和对比例1-4的包装处理方法进行保鲜处理50天,不同处理的火龙果商品率见表1。
表5不同处理的火龙果商品率(每处理50kg,n=5)
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 | 对比例3 | 对比例4 | 对比例5 |
商品率/% | 98.73 | 98.56 | 92.14 | 84.32 | 88.42 | 87.65 | 80.23 | 74.32 |
6、以李子为例,按照上述实施例1-3和对比例1-4的包装处理方法进行保鲜处理60天,不同处理的李子商品率见表6。
表6不同处理的李子商品率(每处理50kg,n=5)
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 | 对比例3 | 对比例4 | 对比例5 |
商品率/% | 97.83 | 97.68 | 91.28 | 84.37 | 88.34 | 87.62 | 78.93 | 72.28 |
7、以蓝莓为例,按照上述实施例1-3和对比例1-4的包装处理方法进行保鲜处理80天,不同处理的蓝莓商品率见表7。
表7不同处理的蓝莓商品率(每处理50kg,n=5)
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 | 对比例3 | 对比例4 | 对比例5 |
商品率/% | 98.03 | 97.65 | 92.13 | 85.32 | 89.03 | 87.93 | 80.12 | 74.38 |
8、以樱桃为例,按照上述实施例1-3和对比例1-4的包装处理方法进行保鲜处理35天,不同处理的樱桃商品率见表8。
表8不同处理的樱桃商品率(每处理50kg,n=5)
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 | 对比例3 | 对比例4 | 对比例5 |
商品率/% | 98.67 | 98.23 | 92.43 | 85.67 | 89.62 | 89.16 | 81.13 | 74.83 |
在此有必要指出的是,以上实施例和试验例仅限于对本发明的技术方案做进一步的阐述和理解,不能理解为对本发明的技术方案做进一步的限定,本领域技术人员作出的非突出实质性特征和显著进步的发明创造,仍然属于本发明的保护范畴。
Claims (10)
1.一种水果的保鲜方法,其特征在于,包括以下步骤:
(1)采摘前处理:在果实采摘前3-5天,采用皂角、无患子、艾纳香提取物制成的植物配方液进行喷洒处理;
(2)打冷处理:选择竹筐作为植物运输筐,采用箬竹叶、柊叶铺设在植物运输筐的四周,将采摘的水果放入筐中,运输至打冷房进行打冷;
(3)包装贮藏:采用箬竹叶、柊叶、艾纳香叶连接成植物包装膜;将打冷后水果吹干;然后采用植物包装膜包装,放入自储藏框中低温贮藏。
2.如权利要求1所述的水果的保鲜方法,其特征在于,所述植物配方液由艾纳香提取物、皂角、无患子按0.2-0.6:0.05-0.16:0.3-0.8的质量比混合制成。
3.如权利要求1或2所述的水果的保鲜方法,其特征在于,所述植物配方液的制备方法为:将皂角、无患子混合,加8-10倍量水煎煮1-2h后,过滤,获得煎提液;将艾拉香提取物加到煎提液中混合均匀后,加入质量30-40%的壳聚糖—聚乳酸接枝共聚物,加热至50-60℃中处理10-12min,冷冻干燥,制得植物配方粉;将所得的植物配方粉浇水搅拌成浓度为2-4g/L的溶液,即植物配方液。
4.如权利要求1所述的水果的保鲜方法,其特征在于,所述植物运输筐中,铺设的箬竹叶、柊叶的数量比为1:1,交替铺设。
5.如权利要求1所述的水果的保鲜方法,其特征在于,所述打冷是在温度为12-15℃的打冷房处理5-30min。
6.如权利要求1所述的水果的保鲜方法,其特征在于,所述植物包装膜的制备为:新鲜的箬竹叶、柊叶、艾纳香叶;将箬竹叶、柊叶冲洗干净,晾干表面水分;将艾纳香叶放入处理液中超声处理3-15min,捞出,冲洗,晾干表面水分后;然后选用箬竹叶、柊叶、艾纳香叶作为植物包装膜的原料,用鱼线连接形成单门闭合状,即植物包装膜。
7.如权利要求1所述的水果的保鲜方法,其特征在于,所述植物包装膜可以采用柊叶连接制成,或者采用箬竹叶和柊叶制成,或者采用箬竹叶、柊叶和艾纳香叶制成;优选地,采用箬竹叶、柊叶和艾纳香叶连接制成,箬竹叶、柊叶、超声处理过的艾纳香叶的数量比为3:7:1。
8.如权利要求6所述的水果的保鲜方法,其特征在于,所述处理液中含有0.4%-0.6%曲酸、0.2-0.4%柠檬酸0.1-0.2%氯化钠,其余为水。
9.如权利要求6所述的水果的保鲜方法,其特征在于,所述超声处理的条件为:超声频率为25kHz,功率为250W。
10.如权利要求1所述的水果的保鲜方法,其特征在于,所述低温贮藏的条件为:温度为0.5~19.5℃,密度空间的相对湿度在80%以上。
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