CN112136812B - Botanical fruit and vegetable bactericide and application thereof - Google Patents
Botanical fruit and vegetable bactericide and application thereof Download PDFInfo
- Publication number
- CN112136812B CN112136812B CN202010962020.2A CN202010962020A CN112136812B CN 112136812 B CN112136812 B CN 112136812B CN 202010962020 A CN202010962020 A CN 202010962020A CN 112136812 B CN112136812 B CN 112136812B
- Authority
- CN
- China
- Prior art keywords
- bactericide
- mic
- fruit
- fresh
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- 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
- A01N31/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic oxygen or sulfur compounds
- A01N31/08—Oxygen or sulfur directly attached to an aromatic ring system
-
- 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
- A01N31/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic oxygen or sulfur compounds
- A01N31/02—Acyclic compounds
-
- 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
- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
- A01N37/02—Saturated carboxylic acids or thio analogues thereof; Derivatives 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
- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
- A01N37/36—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids
- A01N37/38—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids having at least one oxygen or sulfur atom attached to an aromatic ring system
- A01N37/40—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids having at least one oxygen or sulfur atom attached to an aromatic ring system having at least one carboxylic group or a thio analogue, or a derivative thereof, and one oxygen or sulfur atom attached to the same aromatic ring system
-
- 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
Abstract
The invention belongs to the technical field of fresh-cut fruit and vegetable sterilizing detergents, and discloses a botanical fruit and vegetable bactericide and application thereof, wherein the bactericide is prepared by the following method: dissolving thymol and gallic acid in absolute ethyl alcohol, adding into water containing 0.5-5% ascorbic acid and 0.5-5% calcium propionate to make the final concentration of thymol and gallic acid respectively 0.1-0.8 mg/ml and 1.25-5 mg/ml, and the final concentration of absolute ethyl alcohol is 0.5-5%. The bactericide provided by the invention has an obvious bactericidal effect on pathogenic bacteria on the surfaces of fresh-cut fruits and vegetables under a lower use concentration, and can keep the texture and the nutritional value of fresh-cut products.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable sterilizing detergents, and particularly relates to a botanical fruit and vegetable bactericide compounded by thymol and gallic acid and application thereof.
Background
With the acceleration of the pace of life and the enhancement of health consciousness of people, fresh-cut fruits and vegetables become a new nutritional, healthy and convenient food and become a development trend of fruit and vegetable processing and production. However, the nutrient juice at the cut part of the fruits and vegetables overflows due to cutting, so that favorable conditions are created for breeding a large number of surface microorganisms, and the fresh-cut fruits and vegetables become main carriers carrying food-borne pathogenic bacteria, so that the safety problem caused by the microorganisms is solved, and the important problem to be solved in the fresh-cut fruit and vegetable industry is solved.
For a long time, people mainly adopt chemical bactericides such as sodium hypochlorite as a main means for sterilizing the surfaces of fresh-cut fruits and vegetables. However, most of these bactericides are chemically synthesized, have strong corrosion to equipment, are not high in sterilization efficiency, are easy to cause chemical residues, and may cause the quality reduction of fruits and vegetables. In addition, the chlorine-containing disinfectant is easy to react with organic matters to generate carcinogenic byproducts, such as monochloropropanediol and trihalomethane, and has potential harm to human health. At present, many scholars are dedicated to search for a substitute of a chlorine-containing bactericide, and the development of a novel bactericide which is efficient, broad-spectrum, green and safe and is used for preventing and treating germs on the surfaces of fresh-cut fruits and vegetables also becomes an urgent need of the public.
Among many novel antibacterial agents, botanical bactericides have gradually received wide acceptance because of their advantages of being natural, safe, efficient, broad-spectrum in antibacterial activity, and not causing drug resistance. Plant-derived bacteriostatic substances such as thymol, gallic acid, carvacrol and citral are used for controlling pathogenic bacteria in food, but when the plant-derived bacteriostatic substances are used alone, the plant-derived bacteriostatic substances are often required to be used at a high bacteriostatic concentration to achieve an ideal bacteriostatic effect, so that the food can generate poor flavor, and the application of the plant-derived bacteriostatic substances in the food industry is limited.
Disclosure of Invention
The invention aims to overcome the defects of the existing bactericide and provides a botanical fruit and vegetable bactericide which is prepared by compounding gallic acid and thymol. The fresh-cut fruits and vegetables are soaked in the botanical fruit and vegetable bactericide for a period of time, so that pathogenic bacteria on the surfaces of the fresh-cut fruits and vegetables can be effectively killed, and the texture and the nutritional value of the fresh-cut fruits and vegetables are kept.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a botanical fruit and vegetable bactericide is prepared by the following method: dissolving thymol and gallic acid in absolute ethyl alcohol, adding into water containing 0.5-5% ascorbic acid and 0.5-5% calcium propionate to make the final concentration of thymol and gallic acid respectively 0.1-0.8 mg/ml and 1.25-5 mg/ml, and the final concentration of absolute ethyl alcohol is 0.5-5%.
Preferably, the concentration of the thymol is 0.2-0.4 mg/ml, and the concentration of the gallic acid is 2.5 +/-0.5 mg/ml.
Preferably, the ascorbic acid is 1-2%, the calcium propionate is 1-2%, and the ethanol is 1-2%.
The fruit and vegetable bactericide is applied by soaking fruits and vegetables in the fruit and vegetable bactericide for 1-20 min. Taking out the fruits and vegetables, and draining to obtain the fruit and vegetable food.
Preferably, the fruits and vegetables are soaked in the fruit and vegetable bactericide for 5-10 min.
Preferably, the soaking temperature is 25-40 ℃.
Compared with the existing bactericide, the bactericide has the following advantages and effects:
(1) the gallic acid and the thymol are natural active substances with good antibacterial activity, which are widely existed in nature, have the advantages of less environmental pollution, greenness, safety, difficult generation of drug resistance and the like, and do not need to carry out secondary cleaning treatment after the fresh-cut fruits and vegetables are soaked and cleaned.
(2) A series of compounding experiments show that the gallic acid and the thymol have obvious synergistic effect under a certain dosage proportion, and the addition amount of the gallic acid and the thymol can be reduced to reduce the adverse effect on the flavor of the food.
(3) The botanical compound bactericide provided has an obvious bactericidal effect on pathogenic bacteria on the surfaces of fresh-cut fruits and vegetables under a lower use concentration, can keep the texture and the nutritive value of fresh-cut products, can be used for sterilizing and disinfecting the surfaces of fresh-cut fruits and vegetables such as fresh-cut tomatoes, carrots, apples, cucumbers, lettuce and the like, has active ingredients of thymol and gallic acid which are secondary metabolites of plants, is harmless to human health and environment-friendly, has high food safety, and can be used as a substitute of a traditional synthetic bactericide and a chemical preservative.
Drawings
FIG. 1 is a graph showing the bacteriostatic effects of the botanical fruit and vegetable fungicide of example 3 on Escherichia coli (A) and Staphylococcus aureus (B) in TSB, respectively.
FIG. 2 shows the inactivation effect of the botanical fruit and vegetable fungicide of example 4 on the surface pathogenic bacteria Escherichia coli (A) and Staphylococcus aureus (B) of fresh-cut tomatoes under independent and synergistic treatment.
FIG. 3 is a graph showing the bactericidal effect of the botanical fruit and vegetable bactericide of different concentrations in example 5 on the surface pathogenic bacteria Escherichia coli (A) and Staphylococcus aureus (B) of fresh-cut tomatoes.
FIG. 4 is a graph showing the bactericidal effect of the botanical fruit and vegetable bactericide of example 6 on the surface pathogenic bacteria Escherichia coli (A) and Staphylococcus aureus (B) of fresh-cut tomatoes at different temperatures.
Fig. 5 is a graph showing the sensory evaluation effect of the gallic acid and thymol mixed fungicide prepared in example 6.
FIG. 6 is a graph showing the effect of different bacteriostatic treatments on cross contamination of fresh-cut fruits and vegetables.
FIG. 7 is a diagram showing the change of physicochemical properties of fresh-cut fruits and vegetables after treatment with plant-derived bacteriostatic substances, wherein A-E are ascorbic acid content, total phenol content, total flavone content, total reducing substance content, and DPPH elimination ratio, respectively.
Detailed Description
To further describe the present invention, the present invention will be described in further detail with reference to examples. The reagents and methods used in the present invention are, unless otherwise specified, those commonly used in the art and conventional methods.
Example 1
Determining the minimum inhibitory concentration of the screened plant source bacteriostatic substance:
selecting nine plant source bacteriostats: carvacrol, tea polyphenol, gallic acid, cinnamaldehyde, citral, carvacrol, thymol, lauric acid and salicylic acid. The Minimum Inhibitory Concentrations (MIC) of the different botanical compounds were determined for gram-negative bacillus, escherichia coli (ATCC 35150, supplied by the Guangdong centre for microbiological culture) and gram-positive bacillus, staphylococcus aureus (ATCC 6538, supplied by the Guangdong centre for microbiological culture). A mother liquor of nine plant source compounds was prepared using 50% aqueous ethanol. Adding 100ul Trypsin Soybean Broth (TSB) into each well of 96-well plate, adding 100ul bacteriostatic substance into the first row of the first five rows, blowing uniformly, diluting with equal times, and adding 100ul bacterial suspension (with concentration of about 10) into each well6cfu/mL), at which the concentration of bacteriostatic in each well was 25.6, 12.8, 6.4, 3.2, 1.6, 0.8, 0.4, 0.2, 0.1, 0.05mg/mL, respectively, with TSB only added and sterile suspension as negative controls and bacterial suspension added and bacteriostatic free medium as positive controls. Will be provided withThe 96-well plate is cultured in a constant temperature incubator at 37 ℃ for 24 hours, and the MIC is the lowest bacteriostatic concentration of natural bacteriostatic substances without visible growth bacteria. Each group was replicated three times for 3 replicates.
Table 1 shows the minimum inhibitory concentrations of nine plant source compounds against E.coli and S.aureus
Table 1 shows that thymol has the strongest bacteriostatic ability among 9 tested natural bacteriostatic substances, has broad-spectrum bactericidal activity and has better bactericidal effect on staphylococcus aureus than escherichia coli. And carvacrol and cinnamaldehyde are added, lauric acid is the worst bactericidal effect, and MIC (minimum inhibitory concentration) of the two bacteria is higher than 5 mg/mL. The gallic acid, the citral, the thymol, the lauric acid and the salicylic acid are selected to carry out a chessboard experiment in combination with the sterilization effect characteristics of the bacteriostat, the influence on the sensory quality of the fresh-cut products and the possible synergistic effect.
Example 2
Screening combinations of plant source compounds with synergistic effects according to the invention:
according to the results of example 1, the chessboard method is used to determine the graded inhibitory concentration coefficient of the combination of five natural inhibitors. Mother liquor with the concentration of gallic acid, citral, thymol, lauric acid and salicylic acid of 102.4mg/mL is prepared by using 50% ethanol water solution. 6X 6 combinations were performed sequentially with TSB medium double dilutions 4 × MIC, 2 × MIC, 1 × MIC, 1/2 × MIC, 1/4 × MIC, 1/8 × MIC. The method specifically comprises the following steps: add 100. mu.L of E.coli and Staphylococcus aureus suspension (approximately 10 concentrations) per well6cfu/m L), different concentrations of bacteriostatic a (in a column) and bacteriostatic B (in a row) were added to each well at 50 μ L each to give final concentrations (2 × MIC, 1 × MIC, 1/2MIC, 1/4MIC, 1/8MIC and 1/16MIC), and after repeatedly beating to uniformity, they were incubated at 37 ℃ for 24 hours. Each group comprises 3In parallel, the experiment was repeated three times.
Taking FICI as a judgment basis, calculating the FIC index according to a formula 2-1:
FICI ═ MIC a (used in combination)/MIC a (used alone) + MIC B (used in combination)/MIC B (used in combination)
FICI is less than or equal to 0.5, and the synergistic effect is achieved; 0.5-FICI less than or equal to 1; 1, FICI is more than 1 and less than or equal to 2; antagonism when FICI > 2.
TABLE 2 Graded inhibitory concentration coefficient of four plant-derived compounds in combination against two pathogenic bacteria
Table 2 shows that most of the five plant-derived bacteriostatic substances show additive effect when combined, and the synergistic effect on escherichia coli and staphylococcus aureus is achieved when only thymol and gallic acid are combined.
Example 3
Synergistic effect of two plant source compounds on inactivation of pathogenic bacteria in culture medium
According to the results of example 2, a combination of gallic acid and thymol with synergistic effect was selected for the subsequent examples. Taking 5 conical flasks, respectively adding 40mL of standby escherichia coli bacterial suspension with the concentration of 6.0logCFU/mL, sequentially adding a proper amount of bacteriostatic substances into the 5 conical flasks to ensure that the final concentration of the bacteriostatic substances in the 5 conical flasks is 0 xMIC respectively,1/2MICbaili (Baili)、1/2MICGallic acid，1/4MICBaili (Baili)+1/4MICGallic acid，1/2MICBaili (Baili)+1/2MICGallic acidCulturing 5 conical flasks in a constant-temperature incubator at 37 ℃, sampling at 0, 0.5, 1, 2, 4, 6, 8, 10, 12, 18 and 24 hours of culture, counting escherichia coli colonies by a plate coating method, paralleling each group of three, and taking an average value. In log10CFU/ml vs. time (h)Figure (a). The results are shown in FIG. 1.
From fig. 1 we know that: the botanical compound bactericide has a bactericidal effect on both escherichia coli and staphylococcus aureus, and when the thymol and the gallic acid are compounded for use, the bactericidal effect is obviously superior to that when the thymol and the gallic acid are independently used, a synergistic effect is generated, and the using amount of the botanical compound bactericide can be reduced on the premise of achieving a good bactericidal effect.
Example 4
Inactivation effect of plant source fruit and vegetable bactericide on surface pathogenic bacteria of fresh-cut tomatoes under independent and synergistic treatment
At a concentration of1/2MICThymol+1/2MICGallic acidThe preparation of the botanical fungicide comprises the following steps: dissolving thymol and gallic acid in anhydrous ethanol (final concentration of 1%), adding into water containing 2% ascorbic acid and 1% -2% calcium propionate to obtain thymol and gallic acid final concentrations1/2MICThymol＝0.2mg/ml,1/2MICGallic acid＝2.5mg/ml。
Prepared according to the method of the concentration of1/2MICThymol，1/2MICGallic acid，1/4MICThymol+1/4MICGallic acid、1MICThymol+1MICGallic acidThe disinfectant of (4) is different only in the concentration of gallic acid and thymol.
Selecting fructus Lycopersici Esculenti with intact structure and no physical damage for experiment, cleaning with distilled water, soaking in 75% alcohol for 15min, and irradiating under ultraviolet lamp for 20min to ensure that the surface is sterile. The tomatoes are cut fresh and inoculated with escherichia coli. The specific operation method comprises the following steps: selecting single colony of Escherichia coli on soybean casein agar (TSA), inoculating to 50ml LTSB, culturing at 37 deg.C for 12 hr, diluting with 0.85% sterile physiological saline to pathogenic bacteria concentration of about 6 × 106CFU/mL. Immersing fresh-cut tomato in the bacterial suspension with the above concentrationThe solution was incubated for 30min and then left at room temperature for 40min to allow the bacteria to adsorb well to the sample. And (3) respectively placing the inoculated tomatoes into the prepared bactericide, soaking for 5min, immediately taking out the tomatoes for colony counting, taking the deionized water and the 0.3% NaOCl cleaning effect commonly used in the food industry as a control group, and comparing the influence of synergistic treatment of the plant source bactericide with different concentrations on the amount of pathogenic bacteria. The results are shown in FIG. 2.
Example 5
Inactivation effect of synergistic treatment of plant source bactericides with different concentrations on surface pathogenic bacteria of fresh-cut tomatoes
Inoculating the tomato with the pathogenic bacteria according to the method described in example 4, collecting the inoculated tomato, and placing the tomato at a concentration of1/4MIC+1/4MIC、1/2MIC+1/2MIC、1MIC+1In MIC gallic acid-thymol solution containing 2% ascorbic acid and 1% -2% calcium propionate, deionized water and 0.3% NaOCl cleaning effect commonly used in food industry are used as control, and the gallic acid-thymol solution is soaked for 2min, 5min and 10min respectively and then immediately taken out for colony counting, and the bacterial killing amount of pathogenic bacteria after different treatment time is compared. The results are shown in FIG. 3.
From FIG. 3 we know that: the longer the soaking time is, the higher the bacteriostatic concentration is, and the bacteriostatic rate on escherichia coli and staphylococcus aureus is gradually increased. The sterilization effect of the plant source compound bactericide with low concentration (1/4MIC + 1/4MIC) after being treated for different time is equivalent to 0.3 percent NaOCl. When the concentration of the plant source compound bactericide is 1/2MIC + 1/2MIC, the bactericide can reach the bactericidal amount of more than 2log cfu/g after being soaked for 10 min. When the concentration is 1MIC +1MIC, the content of pathogenic bacteria on the surfaces of the fresh-cut fruits and vegetables can be obviously reduced after 2min of cleaning.
Example 6
Inactivation effect of synergistic treatment of plant source bactericides with different temperatures on pathogenic bacteria on surfaces of fresh-cut tomatoes
Pretreating gallic acid-thymol solution with concentration of 1/2MIC + 1/2MIC to 4 deg.C, 25 deg.C and 40 deg.C, dividing fresh cherry tomatoes inoculated with pathogenic bacteria in example 4 into three groups, soaking in the above antibacterial substances for 2min, 5min and 10min respectively, immediately taking out, and counting microbial colonies.
As can be seen from fig. 4, the bactericidal effect on escherichia coli and staphylococcus aureus under each temperature condition is more than 40 ℃ and more than 4 ℃ and more than 25 ℃, and the thymol-gallic acid has a better bactericidal effect on escherichia coli and staphylococcus aureus under 40 ℃. The bactericidal effect of the botanical fungicide on escherichia coli at 25 ℃ is superior to that of staphylococcus aureus.
Example 7
Sensory influence of synergistic treatment of plant-derived bactericide on fresh-cut fruits and vegetables
Screening out the antibacterial agent by combining the treatment effect of the antibacterial agent and factors such as sensory and physicochemical influences on fruits and vegetables1/2MIC+1/2MIC，25℃，10min；1/2MIC+1/2And carrying out sensory evaluation determination on the fruit and vegetable cleaning schemes of MIC, 40 ℃, 5min, 1MIC +1MIC, 25 ℃ and 2 min.
As shown in figure 5 of the drawings,1/2MIC+1/2MIC, 25 ℃, 10min and1/2MIC+1/2the sensory evaluation score of the fresh-cut tomatoes is higher under the treatment conditions of MIC, 40 ℃ and 5 min. 1MIC +1MIC, and bad taste of fruits and vegetables under the treatment condition of 25 ℃ and 2 min. Determining1/2MIC+1/2MIC, 25 ℃, 10min and1/2MIC+1/2MIC, 40 ℃, 5min for subsequent experiments.
Example 8
Cross contamination
Selecting fructus Lycopersici Esculenti with intact structure and no physical damage for experiment, cleaning with distilled water, soaking in 75% alcohol for 15min, and irradiating under ultraviolet lamp for 20min to ensure that the surface is sterile. The tomatoes are sliced and divided into 4 groups, one group of fresh-cut tomatoes are inoculated with pathogenic bacteria according to the method in the embodiment 4, the other three groups are not treated, the inoculated tomatoes and the uninoculated tomatoes are treated by adopting the cleaning conditions determined in the embodiment 7, and the cleaning treatment groups of deionized water and 0.3% NaOCl are used as controls.
As can be seen from FIG. 6, cross-contamination occurred in the fresh-cut tomatoes washed with deionized water, and1/2MIC+1/2MIC, 40 ℃, 5min group can effectively prevent the occurrence of cross contamination.1/2MIC+1/2The MIC, the degree of cross contamination of the un-inoculated fruits and vegetables under the treatment condition of 25 ℃ and 10min is similar to that of the fruits and vegetables treated by 0.3 percent NaOCl.
Example 9
The influence of the synergistic treatment of the plant-derived bactericide on the physicochemical indexes of fresh-cut fruits and vegetables
By using1/2MIC+1/2MIC, 40 ℃, 5min and1/2MIC+1/2MIC, washing conditions of 25 ℃ and 10min are adopted to treat fresh-cut fruits and vegetables, and then the ascorbic acid content, the total phenol content, the total flavone content, the total reducing substance content and the DPPH clearance rate of the fresh-cut fruits and vegetables are measured.
FIGS. 7A-E show the changes in physicochemical properties of fresh-cut fruits and vegetables after treatment with plant-derived bacteriostatic agents. Data is displayed at1/2MIC+1/2MIC, 40 ℃, 5min and1/2MIC+1/2the MIC is 25 ℃, fresh-cut tomatoes are treated under the condition of 10min, the quality of the fresh-cut tomatoes is not affected, the oxidation resistance of the treated fruits and vegetables is enhanced, and the fresh-keeping storage capacity of the fruits and vegetables can be improved.
Claims (6)
1. A botanical fruit and vegetable bactericide is characterized in that the bactericide is prepared by the following method: dissolving thymol and gallic acid in absolute ethyl alcohol, adding into water containing 0.5-5% ascorbic acid and 0.5-5% calcium propionate to make the final concentration of thymol and gallic acid respectively 0.1-0.2 mg/ml and 1.25-2.5 mg/ml, and the final concentration of absolute ethyl alcohol is 0.5-5%.
2. The fruit and vegetable bactericide as claimed in claim 1, wherein the concentration of thymol is 0.2mg/ml, and the concentration of gallic acid is 2.0-2.5 mg/ml.
3. The fruit and vegetable bactericide as claimed in claim 1 or 2, wherein the ascorbic acid is 1-2%, the calcium propionate is 1-2%, and the ethanol is 1-2%.
4. The application of the fruit and vegetable bactericide as claimed in claim 1, 2 or 3, wherein the fruits and vegetables are soaked in the fruit and vegetable bactericide for 1-20 min.
5. The application of the fruit and vegetable bactericide as claimed in claim 4, wherein the fruit and vegetable bactericide is prepared by soaking the fruit and vegetable in the fruit and vegetable bactericide for 5-10 min.
6. The application of the fruit and vegetable bactericide as claimed in claim 4 or 5, wherein the soaking temperature is 25-40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010962020.2A CN112136812B (en) | 2020-09-14 | 2020-09-14 | Botanical fruit and vegetable bactericide and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010962020.2A CN112136812B (en) | 2020-09-14 | 2020-09-14 | Botanical fruit and vegetable bactericide and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112136812A CN112136812A (en) | 2020-12-29 |
| CN112136812B true CN112136812B (en) | 2022-04-22 |
Family
ID=73893439
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010962020.2A Active CN112136812B (en) | 2020-09-14 | 2020-09-14 | Botanical fruit and vegetable bactericide and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112136812B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854293A (en) * | 2021-11-04 | 2021-12-31 | 广州酒家集团利口福食品有限公司 | Compound antibacterial agent and application thereof, and preparation method of salt roasted chicken |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1147899A (en) * | 1995-10-19 | 1997-04-23 | 林添波 | Agent for preservation of Lichi fruit |
| CN101986848A (en) * | 2009-08-03 | 2011-03-23 | 刘艳梅 | Novel preservative and preparation method thereof |
| CN102018025A (en) * | 2010-11-04 | 2011-04-20 | 国家农产品保鲜工程技术研究中心（天津） | Preservative for sterilization and color protection of fresh-cut fruits and vegetables |
| CN103340240A (en) * | 2013-07-08 | 2013-10-09 | 北京工商大学 | Method for retaining freshness of fresh-cut carrots |
| CN103636767A (en) * | 2013-11-25 | 2014-03-19 | 茂名市泽丰园农产品有限公司 | Litchi preservative |
| WO2020043269A1 (en) * | 2018-08-27 | 2020-03-05 | Symrise Ag | Antimicrobial mixtures comprising at least one hydroxyphenone derivative |
-
2020
- 2020-09-14 CN CN202010962020.2A patent/CN112136812B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1147899A (en) * | 1995-10-19 | 1997-04-23 | 林添波 | Agent for preservation of Lichi fruit |
| CN101986848A (en) * | 2009-08-03 | 2011-03-23 | 刘艳梅 | Novel preservative and preparation method thereof |
| CN102018025A (en) * | 2010-11-04 | 2011-04-20 | 国家农产品保鲜工程技术研究中心（天津） | Preservative for sterilization and color protection of fresh-cut fruits and vegetables |
| CN103340240A (en) * | 2013-07-08 | 2013-10-09 | 北京工商大学 | Method for retaining freshness of fresh-cut carrots |
| CN103636767A (en) * | 2013-11-25 | 2014-03-19 | 茂名市泽丰园农产品有限公司 | Litchi preservative |
| WO2020043269A1 (en) * | 2018-08-27 | 2020-03-05 | Symrise Ag | Antimicrobial mixtures comprising at least one hydroxyphenone derivative |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112136812A (en) | 2020-12-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Scouten et al. | Combined effects of chemical, heat and ultrasound treatments to kill Salmonella and Escherichia coli O157: H7 on alfalfa seeds | |
| Rodgers et al. | A comparison of different chemical sanitizers for inactivating Escherichia coli O157: H7 and Listeria monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe | |
| Gündüz et al. | Efficacy of sumac and oregano in the inactivation of Salmonella Typhimurium on tomatoes | |
| Koseki et al. | Effect of ozonated water treatment on microbial control and on browning of iceberg lettuce (Lactuca sativa L.) | |
| Lee et al. | Inhibition of Salmonella Typhimurium and Listeria monocytogenes in mung bean sprouts by chemical treatment | |
| Bari et al. | Calcinated calcium killing of Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes on the surface of tomatoes | |
| Hu et al. | Heat treatments to enhance the safety of mung bean seeds | |
| CN112136812B (en) | Botanical fruit and vegetable bactericide and application thereof | |
| Kim et al. | Effects of malic acid or/and grapefruit seed extract for the inactivation of common food pathogens on fresh-cut lettuce | |
| González‐Aguilar et al. | Peroxyacetic acid | |
| Turantaş et al. | Effect of potassium sorbate and sodium benzoate on microbial population and fermentation of black olives | |
| Almeida et al. | Hygienic-sanitary quality of vegetables and evaluation of treatments for the elimination of indigenous E. coli and E. coli O157: H7 from the surface of leaves of lettuce (Lactuca sativa L.) | |
| İrkin et al. | Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets | |
| KR101973958B1 (en) | Method of sterilizing fresh agricultural products and method of preventing deterioration of quality in fresh agricultural products | |
| Ijabadeniyi et al. | Microbiological quality and antimicrobial efficacy of combined oregano essential oil and acetic acid on fresh lettuce | |
| Sanz et al. | Survival and growth of Listeria monocytogenes and enterohemorrhagic Escherichia coli O157: H7 in minimally processed artichokes | |
| KR20100046972A (en) | Method for sterilization of food | |
| HA et al. | Synergism of combined vitamin B1 and NaOCl treatment for the reduction of microbiological contamination in head lettuce | |
| Schurman | Antibacterial activity of hydrogen peroxide against Escherichia coli O157: H7 and Salmonella spp. in fruit juices, both alone and in combination with organic acids | |
| Tzortzakis | Preservation of fresh strawberries in an ozone-enriched atmosphere | |
| KR101124700B1 (en) | Antimicrobial agent composition by lactic acid and grapefruit seed extract and method for preparing abalone using the same | |
| Litt et al. | Use of fulvic acid formulations as flume-wash treatments for reduction of Escherichia coli O157: H7 on organic leafy greens | |
| KR100511660B1 (en) | Natural antibacterial extracts composition for sterilization | |
| KR100843975B1 (en) | Packing method of peel garlic | |
| Das et al. | Effect of washing on reducing bacterial loads in common vegetables sold in Dhaka City |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |