CN118120819A - Compound preparation suitable for primary agricultural product fresh-keeping and preparation method and application thereof - Google Patents

Compound preparation suitable for primary agricultural product fresh-keeping and preparation method and application thereof Download PDF

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Publication number
CN118120819A
CN118120819A CN202310843866.8A CN202310843866A CN118120819A CN 118120819 A CN118120819 A CN 118120819A CN 202310843866 A CN202310843866 A CN 202310843866A CN 118120819 A CN118120819 A CN 118120819A
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extract
additive
film forming
forming compound
extracts
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温中霖
李政广
白楚天
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Hangzhou Boshi Biotechnology Co ltd
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Hangzhou Boshi Biotechnology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

The invention discloses a compound preparation suitable for primary agricultural product preservation and a preparation method and application thereof. The raw materials of the compound preparation comprise the following components in percentage by mass: 90.0 to 99.5 percent of film forming compound liquid, 0 to 5.0 percent of adhesive agent and 0.5 to 5.0 percent of plant extract; the film forming compound liquid is an aqueous solution containing a first additive and a second additive, and the absolute value of the electromotive potential of the film forming compound liquid is 0-10 mV; the first additive and the second additive are selected from any one of the following a) to c): a) Two natural polymer ionic liquids with opposite ionic electricity; b) Two of polyethylenimine, polyacrylic acid, polysaccharide composition, sodium dodecyl benzene sulfonate, 2-hydroxypropyl trimethyl ammonium chloride, chitosan, sodium hexadecyl benzene sulfonate, polydimethylsiloxane, polyethylene glycol, hydroxypropyl methylcellulose, beta- (1, 3) -glucan, N-trimethyl chitosan, and type B gelatin; c) One of the natural polymer ionic liquids and one of the compounds listed in b).

Description

Compound preparation suitable for primary agricultural product fresh-keeping and preparation method and application thereof
Technical Field
The invention relates to the technical field of primary agricultural product preservation, in particular to a compound preparation suitable for primary agricultural product preservation, a preparation method and application thereof.
Background
Primary agricultural products in China refer to plantation, animal husbandry and fishery, and do not comprise various processed products. The primary agricultural products may include, for example, edible mushrooms, melons, fruits, vegetables, flowers and seedlings, food crops, livestock and seafood. Under normal temperature or high temperature environment, the degradation is caused by the evaporation of water in the product from the surface of the product, or the mechanical damage to the product in the process of harvesting and transportation, or the difference of gas components due to the illumination of the environment. In addition, the effects of environmental biological factors such as viruses, insects, bacteria or fungi can also have a degrading and degrading effect on the primary agricultural product.
The use of cold chain transportation, preservative films and preservative preparations is a mainstream method for preventing agricultural products from degrading and prolonging the display life. Cold chain transportation is a heavy capital investment project, and needs to realize 'one-ground one-chain', so that the fresh cold retention rate of agricultural products can be ensured only by stabilizing temperature, humidity and illumination in the whole cold chain transportation process. The preservative film and the special preservative package provide more adaptability to preservation. However, with the attendant increase in shipping costs, the green disposal of the waste packages creates additional high cost inputs at the pre-sale and after-sale ends.
The upgrading and popularization of the cold chain have not covered the whole industry. Finding alternative technologies for universality is an urgent need for whole agricultural products.
At present, the replacing technology for cold chain transportation and preservative films is mainly a coating preservation technology. The coating technology is a coating fresh-keeping technology which is more effective at present and consists of nano particles, high polymers and active ingredients. The coating can effectively reduce the respiration of agricultural products, is isolated from the environment to a certain extent, saves moisture, and has certain resistance to degradation of abiotic and biological factors. Because the surface structures of different agricultural products are different, the biological factors which are susceptible to influence are different. The development of coating materials with more universality has severe requirements on the interfacial properties, effective components and the like of the materials. In addition, not all agricultural products have an epicarp-like composition, so the edible safety level for a versatile coating material is also an important point of development. In 2021 Yadav reports that ZnO (zinc oxide) is used as an effective nano component, and chitosan is used as a film forming agent to be sprayed on grape, apple, mango and tomato surfaces for fresh keeping. Patent CN108713591B discloses a zinc-doped carbon quantum dot film coating fruit preservative and a preparation and use method thereof, and belongs to the technical field of chemical industry. Contains 0.1-0.5% zinc doped carbon quantum dot, konjac glucomannan, chitosan, zinc sulfate, citric acid, ascorbic acid, calcium fluoride and inositol. By means of the antibacterial property of zinc ions and the oxidation resistance of ascorbic acid and citric acid, a certain fresh-keeping effect is achieved. The technical scheme of the patent and Yadav relates to the application of non-food chemical products, and has a certain effect on vegetables and fruits with exocarpium, but the residues of chemical components and pesticide components on the surfaces of the fruit peels are easy to aggravate after the application of the vegetables and fruits such as strawberries, tomatoes and the like, so that the application is not beneficial to the health of human bodies and does not meet the industrial requirements of organic planting. Patent CN108354007B discloses an invention patent technology applied to fruit preservation, and a film coating agent comprises the following raw materials in parts by weight: 10-15 parts of shaddock peel fermentation liquor, 0.6-0.9 part of potassium sorbate, 0.3-0.5 part of di-n-octyl phthalate, 3-5 parts of gum, 1-2 parts of lac and 7-12 parts of plant extract, wherein the plant extract is prepared by mixing and extracting Indian mockstrawberry herb, lysimachia christinae, herba seu radix Cirsii Japonici and weeping forsythiae according to the weight ratio of (0.5-1) to (2-3) to (1-3) to (2), and has the advantages of naturalness, no toxicity and prolonged storage period and shelf life. The product has the advantage of no toxicity of newly added potential components, but the whole process is complex, the fresh-keeping effect is only applied to cold chain transportation and storage, and the fruit and vegetable decay in the test is basically synchronous with the control group for transportation without ice houses and normal-temperature shelf display scenes.
Disclosure of Invention
The invention provides a compound agricultural product fresh-keeping preparation mainly taking plant component extracts as main active components, which aims to solve the problems of oxidation, water loss, microorganism, photodegradation and the like of agricultural products, and ensures no pollution in the purification process of the preparation through a specific extraction technology, and a preparation coating film has visible light permeability of more than 60 percent, meanwhile, the retention rate of effective components of film forming compound liquid and adhesive in the compound preparation on the hydrophobic surfaces of the agricultural products is greatly improved, the uniform liquid-adhering degree of the adhesive is further enhanced, and a safe, effective and attractive fresh-keeping method is provided for long-distance logistics transportation and shelf storage of agricultural products.
The compound preparation suitable for primary agricultural product preservation comprises the following raw materials in percentage by mass:
The film forming compound liquid is an aqueous solution containing a first additive and a second additive, and the absolute value of the electromotive potential of the aqueous solution is 0-10 mV;
The first additive and the second additive are selected from any one of the following a) to c):
a) Two natural polymer ionic liquids with opposite ionic electricity;
b) Two of polyethylenimine, polyacrylic acid, polysaccharide composition, sodium dodecyl benzene sulfonate, 2-hydroxypropyl trimethyl ammonium chloride, chitosan, sodium hexadecyl benzene sulfonate, polydimethylsiloxane, polyethylene glycol, hydroxypropyl methylcellulose, beta- (1, 3) -glucan, N-trimethyl chitosan, and type B gelatin;
c) One of the natural polymer ionic liquids and one of the compounds listed in b);
the natural polymer ionic liquid comprises polylysine, polyglutamic acid, polyphosphin, carrageenan, sodium alginate, alginic acid, phycocyanin, hyaluronic acid, starch and pectin;
The plant extract is one or more of herba Artemisiae Scopariae extract, flos Tagetis Erectae extract, inulae flos extract, semen Sojae Atricolor extract, lignum sappan extract, rhizoma Ligustici Chuanxiong extract, pollen Typhae extract, gardenia jasminoides Ellis extract, herba Taraxaci extract, folium Perillae extract, and herba Rosmarini officinalis extract.
The film-forming compound liquid forms a water coating film based on non-covalent interaction of positive and negative ions, the water coating film is composed of a plurality of additives and is used for improving high storage flow of active ingredients and water preservation of targeted agricultural products, wherein the optional additive combination is a combination of a first additive and a second additive, and ionic electrical properties of the two additives can be opposite electrical properties. The application range of the optional compounds of the two additives is limited to the corresponding food additive use standard.
In the film forming compound liquid, the concentration of the first additive and the second additive can be respectively and independently 0.003-0.03 g/mL.
The pH of the film-forming compound liquid is preferably 4.0 to 5.8, more preferably 4.2 to 4.6, and the pH can be adjusted by hydrochloric acid, citric acid, acetic acid, sodium hydroxide, or the like.
The adhesive is used for improving the adhesion of the whole preparation and can be composed of one or more nontoxic high molecular compounds, wherein the optional compounds are natural products or artificially synthesized nontoxic products and can comprise at least one of guar gum, xanthan gum, polydextrose, abelmoschus manihot gum, sodium carboxymethyl cellulose and the like. The application range of the adhesive optional compound is limited to the corresponding food additive application standard.
The liquid preparation is used for improving the coverage rate and film forming property of the fresh-keeping preparation, can be composed of one or more nontoxic and edible compounds, and can comprise at least one of stearic acid, rhamnolipid, magnesium stearate, octyl phenol polyoxyethylene ether and the like. The application range of the alternative compound of the liquid is limited to the corresponding food additive use standard.
The plant extract is a natural plant extract composed of one or more components. The plant extract can be obtained by solution extraction or natural deep eutectic solvent extraction.
In a preferred embodiment, the pH of the film-forming compound solution is 4.4, the first additive is polyacrylic acid, the second additive is polyethylenimine, and the plant extract is inula flower extract, sappan wood extract and gardenia extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.2, the first additive is hydroxypropyl methylcellulose, the second additive is N-trimethyl chitosan, and the plant extract is marigold flower extract, inula flower extract, sappan wood extract, ligusticum wallichii extract, pollen typhae extract and gardenia extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.6, the first additive is alginic acid, the second additive is chitosan, and the plant extracts are marigold flower extract, inula flower extract, sappan wood extract, ligusticum wallichii extract, pollen typhae extract and gardenia extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.4, the first additive is polyacrylic acid, the second additive is polyethylenimine, and the plant extract is flos Tagetis Erectae extract, inulae flos extract, lignum sappan extract, rhizoma Ligustici Chuanxiong extract, pollen Typhae extract, and flos Gardeniae extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.4, the first additive is polyacrylic acid, the second additive is polyethylenimine, and the plant extract is flos Tagetis Erectae extract, semen Sojae Atricolor extract, rhizoma Ligustici Chuanxiong extract, herba Taraxaci extract and folium Perillae extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.6, the first additive is hydroxypropyl methylcellulose, the second additive is chitosan, and the plant extract is marigold flower extract, inula flower extract, sappan wood extract, ligusticum wallichii extract, pollen typhae extract and gardenia extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.6, the first additive is hydroxypropyl methylcellulose, the second additive is chitosan, and the plant extract is pollen Typhae extract and gardenia extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.6, the first additive is hyaluronic acid, the second additive is chitosan, and the plant extract is pollen Typhae extract and Gardenia jasminoides Ellis extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.6, the first additive is alginic acid, the second additive is chitosan, and the plant extracts are pollen typhae extract and gardenia extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.6, the first additive is hyaluronic acid, the second additive is chitosan, and the plant extract is flos Tagetis Erectae extract, inulae flos extract, lignum sappan extract, rhizoma Ligustici Chuanxiong extract, pollen Typhae extract and flos Gardeniae extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.4, the first additive is polyacrylic acid, the second additive is polyethylenimine, and the plant extract is herba Artemisiae Scopariae extract, semen Sojae Atricolor extract, herba Taraxaci extract, folium Perillae extract, and herba Rosmarini officinalis extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.4, the first additive is polyacrylic acid, the second additive is polyethylenimine, and the plant extract is inula flower extract, sappan wood extract, ligusticum wallichii extract, pollen typhae extract and rosemary extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.2, the first additive is hydroxypropyl methylcellulose, the second additive is N-trimethyl chitosan, and the plant extract is herba Artemisiae Scopariae extract, black grass seed extract, herba Taraxaci extract, folium Perillae extract and herba Rosmarini officinalis extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.2, the first additive is hydroxypropyl methylcellulose, the second additive is N-trimethyl chitosan, and the plant extract is herba Artemisiae Scopariae extract, flos Tagetis Erectae extract, and Inulae flos extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.2, the first additive is hydroxypropyl methylcellulose, the second additive is N-trimethyl chitosan, and the plant extract is a perilla leaf extract and a rosemary extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.4, the first additive is polyacrylic acid, the second additive is polyethylenimine, and the plant extract is flos Tagetis Erectae extract, lignum sappan extract, and rhizoma Ligustici Chuanxiong extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.6, the first additive is hydroxypropyl methylcellulose, the second additive is chitosan, and the plant extract is lignum sappan extract and rhizoma Ligustici Chuanxiong extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.6, the first additive is alginic acid, the second additive is chitosan, and the plant extracts are herba Artemisiae Scopariae extract, black grass seed extract, herba Taraxaci extract, folium Perillae extract and herba Rosmarini officinalis extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.6, the first additive is alginic acid, the second additive is chitosan, and the plant extracts are inula flower extract, sappan wood extract, ligusticum wallichii extract, pollen typhae extract and rosemary extract.
In a preferred embodiment, the pH of the film-forming compound solution is 4.6, the first additive is hyaluronic acid, the second additive is chitosan, and the plant extract is flos Tagetis Erectae extract, lignum sappan extract and rhizoma Ligustici Chuanxiong extract
The invention also provides a preparation method of the compound preparation suitable for primary agricultural product preservation, which comprises the following steps: preparing a film forming compound liquid, and adding a plant extract, an adhesive and a liquid agent which can be selectively added into the film forming compound liquid.
The invention also provides application of the compound preparation in primary agricultural product preservation. The primary agricultural products comprise grapes, navel oranges, millet bananas, cherry tomatoes and the like.
Compared with the prior art, the invention has the beneficial effects that: the disclosed compounds and compositions are additives that can be dissolved in solution prior to processing the primary agricultural product, and can have different saturation levels for different temperature environments. The fresh-keeping combination formula comprises film-forming compound liquid which is mainly applied to the surface of a primary agricultural product substrate, and plays a role in inhibiting water evaporation of agricultural products by forming a film material with adjustable transmittance, so that weight loss (partially from water loss) of the test target products, namely Kyoho grape, gannan navel orange, plantain and cherry tomato is successfully reduced by more than 50%. Secondly, the formation of the film material on the surface of the agricultural product can also provide a shield with the surrounding environment, so that the protection of the agricultural product against the oxidation of the environment during transportation and display is provided, and the effective components of the plant extract are tested by matching with the invention, and meanwhile, the barrier has a certain protection effect on the erosion of pathogenic organisms such as bacteria, fungi and the like. Further prolonging the shelf life of agricultural products. Compared with the PE film fresh-keeping products sold in the market, the product does not need to be recycled, and the after-sale environment-friendly maintenance cost of the product is reduced. Compared with other liquid or liquid film preservation products sold in the market, the film forming compound liquid disclosed by the invention has the advantages that the transparency and crystal clarity which can be required for different agricultural products can be regulated, the long shelf life of the agricultural products is ensured, the attraction of the agricultural products is improved, and the added value is increased. The charged film-forming compound liquid used in the invention is matched with an adhesive and a landing agent, and meanwhile, the non-covalent interaction of molecules is relied on, so that the retention amount on the surface of agricultural products is greatly improved, the uniformity of the landing agent is improved, the spraying efficiency is improved, and the economic benefit and the technical effect are both obviously improved.
Drawings
FIG. 1 is a graph showing the results of the transmittance test of the materials of components A to H.
Fig. 2 is a photograph showing the results of a fresh-keeping test of gan na navel orange, in which (a) is a tenth image record of a control group, (b) is a twentieth image record of a control group, (c) is a tenth image record of a compound preparation experimental group with the number of 45, and (d) is a twentieth image record of a compound preparation experimental group with the number of 45.
Fig. 3 is a photograph of the result of the banana browning test.
Fig. 4 is a photograph showing the results of cherry tomato preservation tests of the No. 13 compound formulation experimental group and the control group.
Detailed Description
The invention will be further elucidated with reference to the drawings and to specific embodiments. It is to be understood that these examples are illustrative of the present invention and are not intended to limit the scope of the present invention.
The parametric characteristics of some of the raw materials used in the following embodiments are presented as follows:
hydroxypropyl methylcellulose has a 2wt% aqueous solution viscosity of 15 mPas, sigma Aldrich (Shanghai) trade Co.
Chitosan has a weight average Molecular Weight (MW) of 20,000da, sigma aldrich (Shanghai) trade limited.
N-trimethylchitosan, mw=20,000 da, sigma aldrich (Shanghai) trade limited.
Alginic acid, molecular weight 20,000da, sigma aldrich (Shanghai) trade limited.
Polyethyleneimine, molecular weight 20,000Da, sigma Aldrich (Shanghai) trade Co., ltd.
Polyacrylic acid, mw=20,000 da, sigma aldrich (shanghai) trade limited.
Type B gelatin, sigma-Aldrich cow leather.
Hyaluronic acid, sigma-Aldrich.
Pectin, sigma-Aldrich.
Xanthan gum and rhamnolipid are purchased from Shanghai Ala Biochemical technology Co., ltd. Glycine trimethylamine inner salt (betaine), ethylene glycol, L-glucose (L-idose), sucrose, glucose, sodium carboxymethylcellulose, citric acid, acetic acid solution (95%), sodium hydroxide (flake), proline, 2-hydroxysuccinic acid, choline chloride, lactic acid and sorbitol are all purchased from Shanghai source leaf biotechnology Co.
Kyoho grape, gannan navel orange, millet banana, cherry tomato were purchased from Qianbaiwan fruit farm products Inc.
Herba Artemisiae Scopariae (ARTEMISIA CAPILLARIS th.) and flos Tagetis Erectae (TAGETES ERECTA L.), inula japonica Thunb.), semen Ziziphi Spinosae (Nigella glandulifera Freyn et Sint.), lignum sappan (CAESALPINIA SAPPAN LINN), rhizoma Ligustici Chuanxiong (Ligusticum chuanxiong hort), pollen Typhae (Typha orientalis Presl), flos Gardeniae (Gardenia jasminoides), herba Taraxaci (Taraxacum mongolicum hand. Mazz.), folium Perillae (Perilla frutescens (L.) Britt.), and herba Rosmarini officinalis (Rosmarinus officinalis) are purchased from Bogzhou Jinming Biotech limited.
The preparation method of the plant extract comprises the following steps:
1. tagetes flower extract
Extracting and extracting the solution: 10g of marigold flowers are ground to form a dry powder of less than 0.1mm, 100mL of n-hexane is added and stirred in a 40 ℃ water bath at 1500rpm for 24 hours. After filtration, the residue was stirred in a 40℃water bath at 1500rpm for 24 hours in 100mL of n-hexane and filtered twice. The combined filtrates were rotary distilled in a rotary distilled machine at 40 degrees celsius under vacuum. After the product is dissolved in isopropanol, heating to 50 ℃, adding 50wt% sodium hydroxide solution for saponification, adding distilled water after one hour, carrying out liquid chromatography, standing the solution at a centrifuge of 3000rpm for 10 minutes, filtering and discarding the filtrate, filtering with Buchner filter paper to obtain yellow extract, and drying in water bath at 45 ℃ to obtain the final product.
Deep eutectic solvent extraction: 10g of marigold flowers are ground to form a dry powder of less than 0.1 mm. Preparing 200mL of solution of liquid phase solvent (glycine trimethylamine inner salt (betaine) and glycol in a molar ratio of 1:4) and water to form a uniform mixed solution with a volume ratio of 2:3. The marigold flower dry powder is added into the preparation solution, heated to 60 ℃ and evenly stirred for 30 minutes. Dissolving the supernatant in isopropanol, heating to 50deg.C, adding 50wt% sodium hydroxide solution for saponification, adding distilled water after one hour, subjecting the liquid to chromatography, standing the solution in a centrifuge at 3000rpm for 10 min, filtering, discarding the filtrate, filtering with Buchner filter paper to obtain yellow extract, and drying in water bath at 45deg.C to obtain the final product.
2. Herba Artemisiae Scopariae extract
Extracting and extracting the solution: pulverizing herba Artemisiae Scopariae to powder with particle diameter less than 0.1mm, adding 55mL ethanol and 45mL distilled water into 10g, placing in ultrasonic extraction environment at 28kHz (ultrasonic frequency) and 100W (ultrasonic power) for 30min, heating to 50deg.C, extracting for 3 hr, filtering to remove residue, and rectifying the supernatant to remove solvent to obtain the final product.
Deep eutectic solvent extraction: the deep eutectic solvent is prepared from proline and 2-hydroxysuccinic acid in a volume ratio of 1:1. 10g of tarragon is crushed into powder with the particle size of less than 0.1mm, 100mL of pre-prepared deep eutectic solvent is added, the mixture is retained for 30 minutes in a 300W ultrasonic extraction environment, then the mixture is heated to 55 ℃ in a water bath, and the mixture is uniformly stirred for 2 hours. After filtration, the filtrate was centrifuged at 1400rpm for 20 minutes to remove fine impurities, and the supernatant was heated in a rotary evaporator to obtain a product.
3. Inula flower extract
Extracting and extracting the solution: crushing the inula flowers to powder with the particle size of less than 0.1mm, taking 10g, adding 30mL of ethanol, 25mL of ethyl acetate and 45mL of distilled water, placing in an ultrasonic extraction environment of 28kHz &100W for 30 minutes, heating to 55 ℃ for extraction for 3 hours, filtering to remove filter residues, rectifying the obtained extract supernatant to remove the solvent, and obtaining the final product.
Deep eutectic solvent extraction: the deep eutectic solvent is prepared from choline chloride and 2-hydroxysuccinic acid in a volume ratio of 1:1. 10g of the inula powder is crushed to powder with the particle size of less than 0.1mm, 100mL of the pre-prepared deep eutectic solvent is added, the mixture is retained for 30 minutes in a 300W ultrasonic extraction environment, then the mixture is heated to 50 ℃ in a water bath, and the mixture is uniformly stirred for 2 hours. After filtration, the filtrate was centrifuged at 1400rpm for 20 minutes to remove fine impurities, and the supernatant was heated in a rotary evaporator to obtain a product.
4. Extract of nigella sativa seed
Extracting and extracting the solution: pulverizing nigella sativa seeds to powder with particle size less than 1mm, taking 10g, adding 30mL of ethanol, 25mL of ethyl acetate and 45mL of distilled water, placing in an ultrasonic extraction environment of 28kHz &100W for 30 minutes, heating to 55 ℃ for extraction for 5 hours, filtering to remove filter residues, rectifying the obtained extract supernatant, and removing the solvent to obtain a final product.
Deep eutectic solvent extraction: the deep eutectic solvent is prepared by lactic acid and glucose in a molar ratio of 5:1. 10g of nigella sativa seeds are crushed into powder with the particle size of less than 1mm, 100mL of pre-prepared deep eutectic solvent is added, the mixture is retained for 30 minutes in a 300W ultrasonic extraction environment, and then the mixture is heated to 55 ℃ in a water bath and is uniformly stirred for 5 hours. After filtration, the filtrate was centrifuged at 1600rpm for 30 minutes to remove fine impurities, and the supernatant was heated in a rotary evaporator to obtain the product.
5. Lignum sappan extract
Extracting and extracting the solution: pulverizing lignum sappan to powder with particle diameter of <0.1mm, adding 95mL of ethanol, 2mL of ethyl acetate and 3mL of distilled water into 10g, placing in an ultrasonic extraction environment of 28kHz &100W for 30 minutes, heating to 80 ℃ for extraction for 1 hour, filtering to remove filter residues, extracting the filter residues with the second and third (95 mL of ethanol, 2mL of ethyl acetate and 3mL of distilled water) solution, and rectifying the supernatant of the obtained extract to remove the solvent to obtain the final product.
Deep eutectic solvent extraction: the deep eutectic solvent is prepared from choline chloride and glucose in a molar ratio of 1:1. 10g of sappan wood is crushed into powder with the particle size of less than 0.1mm, 100mL of pre-prepared deep eutectic solvent is added, the mixture is retained for 30 minutes in a 300W ultrasonic extraction environment, and then the mixture is heated to 60 ℃ in a water bath and uniformly stirred for 3 hours. After filtration, the filtrate was centrifuged at 1400rpm for 20 minutes to remove fine impurities, and the supernatant was heated in a rotary evaporator to obtain a product.
6. Ligusticum wallichii extract
Extracting and extracting the solution: cleaning rhizoma Ligustici Chuanxiong with distilled water, oven drying at 70deg.C, pulverizing to powder with particle diameter less than 0.1mm, adding 200mL distilled water into 10g, boiling to 100deg.C, and extracting for 3 hr. The cooled suspension was centrifuged at 2000rpm for 40 minutes, and the supernatant was taken and the solvent was removed under reduced pressure in a rotary evaporator to obtain a product.
Deep eutectic solvent extraction: the deep eutectic solvent is prepared from choline chloride and glucose in a molar ratio of 1:1. 10g of Ligusticum wallichii is crushed into powder with the particle size of <0.1mm, 100mL of pre-prepared deep eutectic solvent is added, the mixture is retained for 30 minutes in a 300W ultrasonic extraction environment, and then the mixture is heated to 50 ℃ in a water bath and is uniformly stirred for 2 hours. After filtration, the filtrate was centrifuged at 2000rpm for 20 minutes to remove fine impurities, and the supernatant was heated in a rotary evaporator to obtain a product.
7. Pollen Typhae extract
Extracting and extracting the solution: crushing pollen typhae to powder with the particle size of less than 0.1mm, taking 10g, adding 95mL of alcohol and 5mL of distilled water, heating to 75 ℃ for extraction for 1 hour, repeatedly adding the same extraction liquid, and uniformly stirring and extracting at 75 ℃. The cooled suspension was centrifuged at 2000rpm for 40 minutes, and the supernatant was taken and the solvent was removed under reduced pressure in a rotary evaporator to obtain a product.
Deep eutectic solvent extraction: the deep eutectic solvent is prepared by lactic acid and glucose in a molar ratio of 4:1. 10g of pollen typhae is crushed into powder with the particle size of less than 0.1mm, 100mL of pre-prepared deep eutectic solvent is added, the mixture is retained for 30 minutes in a 300W ultrasonic extraction environment, and then the mixture is heated to 50 ℃ in a water bath and uniformly stirred for 2 hours. After filtration, the filtrate was centrifuged at 2000rpm for 20 minutes to remove fine impurities, and the supernatant was heated in a rotary evaporator to obtain a product.
8. Gardenia extract
Extracting and extracting the solution: pulverizing Gardenia to powder with particle size less than 0.1mm, taking 10g, adding 55mL of ethanol, 25mL of ethyl acetate and 20mL of distilled water, placing in an ultrasonic extraction environment of 28kHz &100W for 30 minutes, heating to 60 ℃ for extraction for 0.5 hour, filtering to obtain filtrate, and performing secondary extraction on filter residues to obtain 55mL of ethanol, 25mL of ethyl acetate and 20mL of distilled water at 60 ℃ for 30 minutes. The combined filtrate was adsorbed on a D101 porous material (D-101 type macroporous adsorbent resin), washed with 60mol% ethanol solution, and extracted with ethyl acetate. The ethyl acetate phase product is heated by a rotary evaporator to obtain an oily product.
Deep eutectic solvent extraction: the deep eutectic solvent is prepared from the molar ratio of the L-glucose (L-iduronate) to the sucrose to the glucose is 1:1:1. 10g of gardenia is crushed into powder with the particle size of less than 0.1mm, 100mL of pre-prepared deep eutectic solvent is added, the solution is retained for 30 minutes in a 300W ultrasonic extraction environment, and then the solution is heated to 50 ℃ in a water bath and uniformly stirred for 2 hours. After filtration, the filtrate was centrifuged at 2000rpm for 20 minutes to remove fine impurities, and the supernatant was heated in a rotary evaporator to obtain a product.
9. Taraxacum mongolicum extract
Extracting and extracting the solution: 10g of dandelion is ground to form dry powder smaller than 0.1mm, 100mL of ethanol solution is added, and the mixture is stirred in a water bath at 40 ℃ for 1500rpm for 24 hours. After filtration, a mixed solution of the residue in 65mL of ethanol, 25mL of ethyl acetate solution and 10mL of distilled water was stirred in a 40℃water bath at 1500rpm for 24 hours and was twice filtered. And (5) mixing the filtrates, and performing rotary steaming at the vacuum of 40 ℃ in a rotary steaming instrument to obtain a final extract.
Deep eutectic solvent extraction: 10g dandelion is ground to form a dry powder of less than 0.1 mm. Preparing 200mL of solution of liquid phase solvent (glycine trimethylamine inner salt, ethylene glycol and molar ratio of 1:4) and water with volume ratio of 2:3. Adding dry dandelion powder into the prepared solution, heating to 60 ℃, uniformly stirring for 30 minutes, centrifuging the cooled suspension in a centrifugal machine at 2000rpm for 40 minutes, taking supernatant, and removing the solvent under reduced pressure in a rotary evaporator to obtain the product.
10. Perilla leaf extract
Extracting and extracting the solution: 10g of dandelion is ground to form dry powder smaller than 0.1mm, 100mL of distilled water solution is added to prepare 0.005M acetic acid solution, and the mixture is stirred for 24 hours at 5 ℃. After filtration, a mixed solution of the residue in 65mL of ethanol, 25mL of ethyl acetate solution and 10mL of distilled water was stirred in a 40℃water bath at 1500rpm for 24 hours and was twice filtered. And (5) mixing the filtrates, and performing rotary steaming at the vacuum of 40 ℃ in a rotary steaming instrument to obtain a final extract.
Deep eutectic solvent extraction: the deep eutectic solvent is prepared from choline chloride and glucose in a molar ratio of 1:1. 10g of perilla leaves are crushed into powder with the particle size of less than 0.1mm, 100mL of pre-prepared deep eutectic solvent is added, the mixture is retained for 30 minutes in a 300W ultrasonic extraction environment, and then the mixture is heated to 50 ℃ in a water bath and uniformly stirred for 2 hours. After filtration, the filtrate was centrifuged at 2000rpm for 20 minutes to remove fine impurities, and the supernatant was heated in a rotary evaporator to obtain a product.
11. Rosemary extract
Extracting and extracting the solution: washing rosemary leaves with distilled water, baking and drying, putting the baked rosemary powder which is crushed to the particle size of less than 0.1mm into a container, adding 75% -80% (v/v) ethanol water solution, extracting with CO 2 supercritical fluid at the extraction temperature of 30-50 ℃, circularly extracting for 2 hours, depressurizing with CO 2 fluid to a separating tank, separating with an extracting solution, and concentrating the extracting solution to obtain the extract.
Deep eutectic solvent extraction: the deep eutectic solvent is prepared from sorbitol and choline chloride in a molar ratio of 1:3. 10g of rosemary is crushed into powder with the particle size of <1mm, 100mL of pre-prepared deep eutectic solvent is added, the mixture is retained for 30 minutes in a 300W ultrasonic extraction environment, and then the mixture is heated to 55 ℃ in a water bath and is uniformly stirred for 5 hours. After filtration, the filtrate was centrifuged at 2500rpm for 30 minutes to remove fine impurities, and the supernatant was heated in a rotary evaporator to obtain a product.
The testing method comprises the following steps:
Transmittance: spraying the film forming compound liquid on a test dish, evaporating in vacuum, placing at the bottom of a micro-pore plate, testing the Yu Deke enzyme-labeled instrument in the wavelength range of 300-800nm, scanning to measure absorbance, and measuring and calculating the light transmittance.
Inhibition evaporation rate test: the test is established in the main body of the artificial climate box, the test mode ensures the range of 30 ℃ and 45% relative humidity, and the test is carried out in an optical contact angle meter. And adjusting the probe to be positioned at the center of the visual field of the camera, mixing the film forming compound liquid, rapidly hanging the liquid at the tail end of the needle head, stopping recording when the liquid drops are completely evaporated, and cleaning and drying the injector to repeat the steps. The screen shots after gray level processing are extracted every 20s by image analysis software. The evaporation inhibition rate is obtained by the relation between the actual droplet area of the off-frame picture and the initial droplet area.
And (3) performing bacteriostasis test, namely culturing the botrytis cinerea bacterial liquid and the aspergillus niger in a slightly cold environment, and promoting the generation of spores. 5ml of sterile water containing 0.05% Tween was added to the spore-forming petri dish to prepare a spore suspension which was filtered with gauze. Transferring 10 mu L of bacterial liquid onto a gel sheet, uniformly dibbling 6 parts of each culture medium, respectively setting 3 repeated test groups for the gray mold bacterial liquid and the Aspergillus niger bacterial liquid, placing the inoculated culture medium into a sterile environment, culturing for 24 hours at a constant temperature of 37 ℃ in a shaking table 120r/min, and keeping the humidity at 50%. Colony characteristics were observed 24 hours, 48 hours, 72 hours after inoculation, respectively.
Characterization of fruit test:
a) And (3) testing the weight loss rate, namely placing the clean and dry target agricultural product on an analytical balance, measuring the weight of the agricultural product before storage, predicting that the residual mass of the liquid is approximately equal to 0.5% of the weight of the fruit, and measuring the weight of the agricultural product after storage after an experimental period. The weight loss ratio was obtained from (weight before storage-weight after storage)/weight before storage×100%.
B) Target hardness: the target agricultural product is cleaned and dried, the hardness of peeling is measured twice by a handheld sclerometer method, the selection of a sclerometer probe is determined by target crops, and the probe penetrates into an area of 1 square centimeter and the depth is 1 centimeter. Before storage test, three fruit types (determined by specific agricultural products) of large, medium and small sizes are selected, 10 fruit types are respectively selected, and the average hardness of the fruit types is measured. After a predetermined number of days of storage, the test method was as above.
C) The soluble solids content was determined by a hand-held refractometer. Taking 1g-5g agricultural product (determined by specific type), grinding in a mortar, centrifuging at 4000r/min for 10 min, filtering, and collecting filtrate. Before storage test, the three fruit types, namely the middle and small fruit types, are selected to be 10 respectively, the content of soluble solids is measured, and the average value is taken as a reference standard. For more accurate measurement, the target test object is selected to ensure that the environmental conditions of the products are as similar as possible (for example, the products are produced as close to plants as possible, the orientations are approximate as possible, etc.). After storage, hardness measurement is carried out first, and the content of soluble solids in the remaining product is measured by the same procedure.
D) Peroxidase assay: buffer preparation, 0.1mol/L, pH5.5 acetic acid-sodium acetate buffer: mother liquor A (200 mmol/L acetic acid solution): 11.55mL of glacial acetic acid was taken and diluted to 1000mL with distilled water. Mother liquor B (200 mmol/L sodium acetate solution): 16.4g of anhydrous sodium acetate was weighed, dissolved in distilled water, and diluted to 1000mL. Preparation of extraction buffer: 340mg PEG 6000,4g PVPP to 1mL Triton X-100 was weighed, dissolved in 0.1mol/LpH 5.5.5 acetic acid-sodium acetate buffer, and diluted to 100mL. 320uL of guaiacol was diluted to 100mL with 50mmol/L acetate buffer pH 5.5. 1.42mL of 30% H 2O2 solution was prepared and diluted to 50mL with 50mmol/L pH5.5 acetate buffer. Peroxidase assay: peroxidases are environmentally stimulated in fruits and vegetables, and have a response to metabolism as a reductase to resist decay and degradation. Characterization of the resistance of agricultural products in the environment can be obtained by assaying peroxidases. The filtrate in the above-mentioned determination of the content of soluble solids was centrifuged for 30 minutes in an ice bath of 12000Xg at 4℃in a buffer solution, and the supernatant was taken as an enzyme extract. Taking a clean test tube, adding 3.0mL of 25mmol/L guaiacol solution and 0.5mL of enzyme extract, adding 200 mu L of 0.5mol/L H 2O2 solution to start the reaction, simultaneously starting timing, pouring the reaction mixture into a cuvette, placing the cuvette in a spectrophotometer, taking distilled water as a reference, starting recording the absorbance value of the reaction system at 470nm wavelength at 15s as an initial value, recording once every 1min, continuously measuring, and obtaining data of at least 6 points. Repeated three times.
E) Polyphenol oxidase assay: weighing 5.0g of fruit and vegetable tissue sample, placing in a mortar, adding 5.0mL of extraction buffer solution, grinding into homogenate under ice bath condition, centrifuging at 12000xg for 30min at 4 ℃, collecting supernatant, namely enzyme extract, and preserving at low temperature for later use. A test tube was taken, 4.0mL of 50mmol/L, pH 5.5.5 acetic acid-sodium acetate buffer and 10mL of 50mmol/L catechol solution were added, and finally 100. Mu.L of enzyme extract was added, while immediately starting the timing. The reaction mixture was poured into a cuvette and placed in a spectrophotometer sample cell. And (3) taking distilled water as a reference, recording the absorbance value of the reaction system at the wavelength of 420nm at the time of 15s as an initial value, recording every 1min, and continuously measuring to obtain data of at least 6 points. Repeated three times.
F) Brown discoloration rate determination: under the condition of a given light source, pictures before storage and pictures after storage are respectively shot by utilizing sony aiii cameras in fixed focus, and the pictures are imported by Matlab through Affinity photo processing to measure the area ratio of brown spots.
G) And (3) measuring Vc content: 0.5g of sample is weighed, added and the like, placed in a mortar, added with about 10mL of 1wt% HCl for grinding, the extract is filtered into a 50mL volumetric flask, repeatedly lifted three times, and finally the volume is fixed to a scale by using the 1wt% HCl. Shaking up and then rapidly sucking 5-10 mL of filtrate, placing the filtrate in a 50mL triangular flask, and titrating with a calibrated 2, 6-dichloro indophenol dye solution until the solution is pink and does not fade within 15 s. In order to check whether the reagent is clean, the reducing power of 1wt% HCl used to extract the sample must be determined, for which 5mL of 2wt% HCl was used as a blank, and titration was performed as above. The obtained value is subtracted from the result of titration of the extract, and the amount of ascorbic acid is calculated from the amount of 2, 6-dichloroindophenol actually consumed.
And (3) measuring the performance of the film forming compound liquid, and sequentially adding the components of the film forming compound liquid according to the technical scheme into a test dish. The film forming compound liquid is firstly subjected to pH screening, and in a vacuum evaporated experimental test dish, the film forming compound liquid is optimized according to film forming rate and observable film characterization, so that eight groups of test groups of components A, B, C, D, E, F, G, H are obtained, and the next performance measurement is carried out. The components A-H are aqueous solutions of a first additive and a second additive, wherein the concentrations of the first additive and the second additive are 0.005g/mL, the pH is regulated by acetic acid and sodium hydroxide solution, and the specific compositions of the components are shown in the following table.
Component (A) First additive Second additive pH
A Hydroxypropyl methylcellulose N-trimethyl chitosan 4.2
B Hydroxypropyl methylcellulose Chitosan 4.6
C Alginic acid Chitosan 4.6
D Pectin Chitosan 4.6
E Polyacrylic acid Polyethylene imine 4.4
F Hyaluronic acid Chitosan 4.6
G B-type gelatin Chitosan 4.2
H Hyaluronic acid Polyethylene imine 4.6
FIG. 1 shows the results of a material transmittance test for components A-H (or referred to as formulations A-H). The component D, E, F, G, H accords with the primary agricultural product with sensitive transmittance requirement after the film forming compound liquid is formed, and the component A, B, C can be reserved for testing the primary agricultural product with lower transmittance requirement after the film forming compound liquid is formed.
According to the invention, the evaporation inhibition performance of components A-H is tested, the environment setting temperature of the artificial climate box main body is regulated to 30 ℃, the relative humidity is regulated to 45%, an evaporation inhibition rate-time (minute) curve is drawn according to the test result, the absolute value of the slope after the intercept is regulated is used as a reference according to the linear regression analysis of data, the larger the absolute value of the slope k represents the higher the evaporation rate, and the smaller the absolute value of the k represents the lower the evaporation rate. From the evaporation rate, the evaporation rate inhibition data can be obtained, ranked from strong to weak, component a, component E, component B, component C, component F, component H, component G, component D. The evaporation rate is inhibited and plays a vital role in the preservation of primary agricultural products, so that the preservation of the moisture of the agricultural products can be ensured, and the external oxidation, photodegradation and microbial corrosion can be isolated.
For bacterial colony bacteriostasis test, extracts of herba Artemisiae Scopariae (ARTEMISIA CAPILLARIS th.) and flos Tagetis Erectae (TAGETES ERECTA L.), inula japonica (Inula japonica th.) and herba Hedyotidis Diffusae (Nigella glandulifera Freyn et sint.), lignum sappan (CAESALPINIA SAPPAN LINN), rhizoma Ligustici Chuanxiong (Ligusticum chuanxiong hort), pollen Typhae (Typha orientalis Presl), flos Gardeniae (Gardenia jasminoides), herba Taraxaci (Taraxacummongolicum hand. Mazz.), folium Perillae (Perilla frutescens (L.) and herba Rosmarini officinalis (Rosmarinus officinalis) are respectively 100ppm, 500ppm, 1000ppm and 3000ppm, and mixed in culture medium. 1. Mu.L of the fungus liquid of Botrytis cinerea and the fungus liquid of Aspergillus niger were transferred onto gel sheets, respectively. 24 hours, 48 hours, and 72 hours observations all showed complete inhibition of colony growth.
The whole application scheme acting on the primary agricultural product (namely the compound preparation suitable for the primary agricultural product fresh-keeping) is formed by the following components: from the comprehensive consideration of the components, pigments and odors of the plant extracts, a digital sequence (1, 2,3,4,5,6,7,8,9, 10, 11, 12, 13, 14 and 15) is formed to form the plant extract components (specific composition is shown in the table below, based on the effect experiment of the pre-tested extracts, wherein the extracts of artemisia capillaris, inula flowers, sappan wood, ligusticum wallichii, pollen typhae, gardenia, dandelion, folium perillae and rosemary are extracted by a solution extraction method, the extracts of marigold flowers and nigella sativa seeds are extracted by deep eutectic solvents), the mass ratio of each plant extract in the plant extract components 1-15 is the same and is 0.5%, the mass ratio of the adhesive is xanthan gum (the mass ratio in the compound suitable for primary agricultural product preservation is 0.1%), the rhamnose ester (the mass ratio in the compound suitable for primary agricultural product preservation is 0.08%) and the rest is English letters (A, B, C, D, E, F, G, H) to form the compound film forming solution.
Component (A) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Herba Artemisiae Scopariae √ √ √
Flos Tagetis Erectae √ √ √ √ √ √
Inula flower √ √ √ √ √ √
Black grass seed √ √ √ √
Sappan wood √ √ √ √ √ √
Ligusticum wallichii √ √ √ √ √
Pollen Typhae √ √ √ √ √
Gardenia flower √ √ √
Dandelion √ √
Perilla leaf √ √ √
Rosemary √ √ √ √ √ √
The 120 groups of the compound preparation which are suitable for the primary agricultural product fresh-keeping and are numbered 1 to 120 are prepared by the plant extract components 1 to 15 and the film-forming compound liquid components A to H, and the 120 groups are the same as the adhesive and the liquid agent, see the following table. The adhesive is xanthan gum (the mass ratio of the adhesive in the compound preparation suitable for primary agricultural product preservation is 0.1%), and the liquid is rhamnolipid (the mass ratio of the adhesive in the compound preparation suitable for primary agricultural product preservation is 0.08%).
Component A Component B Component C Component D Component E Component F Component G Component H
Component 1 1 2 3 4 5 6 7 8
Component 2 9 10 11 12 13 14 15 16
Component 3 17 18 19 20 21 22 23 24
Component 4 25 26 27 28 29 30 31 32
Component 5 33 34 35 36 37 38 39 40
Component 6 41 42 43 44 45 46 47 48
Component 7 49 50 51 52 53 54 55 56
Component 8 57 58 59 60 61 62 63 64
Component 9 65 66 67 68 69 70 71 72
Component 10 73 74 75 76 77 78 79 80
Component 11 81 82 83 84 85 86 87 88
Component 12 89 90 91 92 93 94 95 96
Component 13 97 98 99 100 101 102 103 104
Component 14 105 106 107 108 109 110 111 112
Component 15 113 114 115 116 117 118 119 120
For primary agricultural product embodiments, the fresh-keeping test of Gannan navel orange is first performed.
Fresh, essentially uniform weight and volume orange with no visible damage was selected for testing.
All oranges were initially treated with 20vol% aqueous alcohol. For the applicability, six groups of test components of 2,3,6,7,8 and 13 are selected from the plant extract components, and the components A, B, C, E and G participate in orange test according to the comprehensive consideration of the transmittance and evaporation inhibition data obtained by previous experiments in the film forming compound liquid.
The orange test was performed in the above 120 test groups, and this time was performed in 30 test groups, 9, 10, 11, 13, 15, 17, 18, 19, 21, 23, 41, 42, 43, 45, 47, 49, 50, 51, 53, 55, 57, 58, 59, 61, 63, 97, 98, 99, 101, 103. Each test group consisted of three primary treated oranges as the test samples. In order to keep the fresh-keeping test environment as close to commercial excess as possible, the initial temperature and humidity of the environment are selected to be 26 ℃, and the relative humidity is close to 75% of the humidity in summer and autumn of the long triangle. The 30 groups of test group points and the 6 groups of control group form 6*6 square arrays, corresponding zone bits are numbered in the square arrays from left to right and from top to bottom, and the selected positions of the control group are zone bits 1,9, 16, 20, 30 and 33. The 30 test groups, except the control group, were subjected to liquid spray of the formulation. The position of the spray head is adjusted to be in an alternating spray with a perpendicular bisector of 40 degrees. Each sample was sprayed for 1s, twice for different halves. And spraying the control group with distilled water at the same time and flow rate. All samples were air-convection drained and placed into pre-fabricated test areas for monitoring. The fifth day, tenth day and twentieth day after the fresh-keeping treatment, and the twenty-day, the target hardness, the soluble solids, and the Vc content were measured.
Figure 2 shows the fresh-keeping test image records of the tenth and twentieth day of the control group and the No. 45 compound formulation experimental group. The No. 45 compound formulation experimental group navel orange appeared to be full and fresh, while the control group navel orange had a phenomenon of obvious shrinkage, darkening and decay of surface color.
Data pretreatment, all control groups were assayed and the average value was taken. Data processing of the test group was performed for summary recording of data with three experimental assay groups that were visually apparent preferred. The results of weight measurement and weight loss are shown in the following table.
Compound preparation Initial assay Fifth day Tenth day Twentieth day Total weight loss rate
Control group 253.2g 250.1g 243.3g 231.2g 17.39％
Number 9 255.1g 254.5g 253.8g 247.4g 3.01％
Number 11 253.2g 251.2g 249.3g 246.1g 2.80％
Number 13 252.2g 252g 251.5g 246.3g 2.34％
After the weight loss rate is tested, the target hardness test in the test method is carried out on all groups, and the test target is orange, so that a peel peeling and testing mode is adopted, a square area of 2cm multiplied by 2cm is cut out of peel, a probe of 1 square centimeter is adopted for testing, three points are selected for testing on the same sample, abnormal data are removed, and average value calculation is carried out to obtain final hardness data. Three samples were selected for initial target hardness testing at initial assay, with an average hardness of 1.181kg/cm 2 at point 9, and the test results are shown in the following table.
Compound preparation Pulp hardness average
Control group 0.537kg/cm2
Number 45 1.012kg/cm2
Number 13 1.070kg/cm2
Number 61 1.183kg/cm2
Grinding and centrifuging pulp of the orange subjected to the target hardness test, and taking filtrate to determine the content of soluble solids. This test included three samples at the initial state of the fresh-keeping experiment, and all samples after the fresh-keeping experiment.
Initial sample testing gave 11.53% Brix and the test results are shown in the following table.
Compound preparation Soluble solid
Control group 13.91％Brix
Number 13 12.13％Brix
Number 11 11.80％Brix
Number 61 11.53％Brix
After the soluble solids test is completed, the residual pulp is ground for carrying out the Vc content drip measurement of the 2, 6-dichloro indophenol. This test included three samples at the initial state of the fresh-keeping experiment, and all samples after the fresh-keeping experiment. Initial sample testing gave an ascorbic acid content of 53.21mg/100g, with the test results shown in the following table.
Compound preparation Ascorbic acid content Ratio of reserve
Control group 34.41mg/100g 64.67％
Number 45 45.23mg/100g 85.00％
Number 13 43.63mg/100g 82.00％
Number 61 43.10mg/100g 81.01％
The method aims at the Kyoho grape preservation test of primary agricultural product embodiments.
Fresh, weight, and substantially uniform size Kyoho grapes without visible damage were selected for testing.
All grapes were initially treated with 20vol% aqueous alcohol. After the surface liquid is drained, measuring the weight of the grapes, aiming at weight test results, the number of the applied grapes is difficult to be uniform due to the large number of experimental groups, and the grapes with the tested weight are grouped according to normal distribution rules in order to eliminate the influence of individual weight difference of the grapes on fresh-keeping test, wherein the fruits (S) are smaller than 11g, the fruits (M) are middle fruits (11 g-12 g), and the fruits (L) are larger than 12 g. 2 small fruits (S), 3 medium fruits (M) and 2 large fruits (L) were selected as experimental targets for each group. For the suitability, from among the plant extract components, there are selected fifteen test components of 1,2,3,4,5,6,7,8,9, 10, 11, 12, 13, 14, 15, and components B, C, E, F, G, H are involved in the grape test based on the light transmittance and evaporation rate inhibition data obtained from previous experiments in the film-forming composition.
The grape test was 2,3,5,6,7,8,10,11,13,14,15,16,18,19,21,22,23,24,26,27,29,30,31,32,34,35,37,38,39,40,42,43,45,46,47,48,50,51,53,54,55,56,58,59,61,62,63,64,66,67,69,70,71,72,74,75,77,78,79,80,82,83,85,86,87,88,90,91,93,94,95,96,98,99,101,102,103,104,106,107,109,110,111,112,114,115,117,118,119,120 from the 120 test groups described above, which was a total of 90 test groups. Each test group consisted of three primary treated grapes for the test specimens. In order to keep the fresh-keeping test environment as close to commercial excess as possible, the initial temperature and humidity of the environment are selected to be 26 ℃, and the relative humidity is close to 75% of the humidity in summer and autumn of the long triangle. The preservation test is carried out with the test group by using a 6-group control group, in order to reduce the influence of the placement area on the test, in a 12 x 8 test square matrix formed by all 96 groups, the square matrix carries out zone numbers 1-96 from left to right and from top to bottom, and the placement area of the control group is 2, 11, 40, 53, 90 and 96 zone bits. The 90 test groups other than the control group were subjected to liquid spraying. The position of the spray head is adjusted to be in an alternating spray with a perpendicular bisector of 40 degrees. Each sample was sprayed for 0.5s, twice for the different halves. And spraying the control group with distilled water at the same time and flow rate. All samples were air-convection drained and placed into pre-fabricated test areas for monitoring. This monitoring data was collected as polyphenol oxidase assay for the first three days, weight assay for the seventh day, sample target hardness assay for the seventh day, soluble solids content assay for the seventh day.
Data pretreatment, all control groups were assayed and the average value was taken. Data processing of the test group was performed for summary recording of data with three experimental assay groups that were visually apparent preferred. The results are shown in the following table. The rule of optimal selection is proved by regular data, and single fruits with the market preference of Kyoho grape variety of more than 11g are more mainstream in the mature and vigorous seasons of the grape, so that the optimal rule of the fresh-keeping test focuses on the medium fruits (M) and the large fruits (L) which are marked by experiments and serve as the first screening sequences, and other formulas have excellent performance on the small fruits (S), but cannot be comprehensively selected into an optimal group.
After the weight loss rate is tested, the target hardness test in the test method is carried out on all groups, the test target is grape, so that a round area with the diameter of 1.5cm is cut from peel by adopting a peeling-before-test mode, a probe with the diameter of 1 square centimeter is used for testing, the same sample can only select a single point position for testing due to the limited volume of the grape, and the final hardness data is obtained by removing abnormal data and calculating the average value. Three samples (small fruit (S), medium fruit (M), large fruit (L)) were selected for initial target hardness testing in the initial assay, 21 groups were tested, the average hardness was 1.01kg/cm 2, and the test results are shown in the following table.
Compound preparation Pulp hardness average
Control group 0.48kg/cm2
Number 99 0.80kg/cm2
Number 14 0.82kg/cm2
Number 11 0.93kg/cm2
Grinding and centrifuging pulp of the orange subjected to the target hardness test, and taking filtrate to determine the content of soluble solids. This test included three samples, 21 sets of data at the initial state of the fresh-keeping experiment, and all samples after the fresh-keeping experiment. Initial sample testing gave 20.31% Brix and the test results are shown in the following table. The soluble solids content test preferred set of differences did not stand out from the other tests.
Compound preparation Soluble solid
Control group 22.65％Brix
Number 3 20.90％Brix
Number 69 21.15％Brix
Number 67 20.53％Brix
In the initial state, after 24 hours, three measurements were performed after 48 hours, 5.0g of grape samples were mixed in the sample group, 5.0mL of extraction buffer was added by grinding, grinding was performed under ice bath conditions, centrifugation was performed at 12000Xg for 30 minutes at 4℃and the supernatant was collected for measurement of Peroxidase (POD) and polyphenol oxidase (PPO), and the results are shown in the following table.
PPO 0hr 24hrs 48hrs
Control group 0.29U/min·g 0.35U/min·g 0.68U/min·g
Compound formulation No. 5 0.29U/min·g 0.31U/min·g 0.36U/min·g
Compound formulation No. 13 0.29U/min·g 0.29U/min·g 0.31U/min·g
Compound formulation number 69 0.29U/min·g 0.31U/min·g 0.35U/min·g
POD 0hr 24hrs 48hrs
Control group 1.60U/min·g 1.83U/min·g 10.26U/min·g
Compound formulation No. 5 1.60U/min·g 1.29U/min·g 1.55U/min·g
Compound formulation No. 13 1.60U/min·g 1.93U/min·g 1.98U/min·g
Compound formulation number 69 1.60U/min·g 2.12U/min·g 2.03U/min·g
Polyphenol Oxidase (PPO) is one of the main factors of browning in agricultural products. The preferred experimental groups all exhibited stable polyphenol oxidase levels, and the decay of the agricultural products was then slower. In the test of Peroxidase (POD), the preferable experimental group shows stable peroxidase content, the peroxidase is an index for resisting external factors and autologous stress oxidation, stable data represents that the fresh-keeping compound liquid effectively delays the oxidation process of agricultural products, and the agricultural products do not have anti-oxidation reaction of stress at 48 hours as in the control group.
The method is used for carrying out case preservation test on the primary agricultural product plantain.
Fresh, substantially more uniform weight, no visible damage, plantain was selected for testing.
All the plantains were initially treated with 20vol% aqueous alcohol. After the surface liquid is drained, the measurement of the weight of the banana is carried out, and aiming at the weight test result, as the banana relates to multi-period banana products in the storage process, 15 groups of 1-grade (green hard fruits with plumpness of more than eight ingredients) and 6-grade (fruits are fully ripe, peel is yellow and thin, and special intense fragrance of the banana is emitted) are selected for testing according to the international general commercial division standard of banana yellowing index in the test, and each group of four segments of banana fruits are tested. In the plant extract components, 1,2,3,4,5,6,7,8,9, 10, 11, 12, 13, 14 and 15 are selected from fifteen groups of test components, and components A and C participate in the banana tests according to comprehensive consideration of transmittance and evaporation rate inhibition data obtained by previous experiments in the film forming compound liquid. The control group was selected as grade 1 standard, and a group of grade 6 standard banana fruits (four fruits each) were subjected to control test.
The preservative is selected from 120 kinds of the above, namely, 30 groups of test groups and two groups of control groups, namely, 1,3,9, 11, 17, 19, 25, 27, 33, 35, 41, 43, 49, 51, 57, 59, 65, 67, 73, 75, 81, 83, 89, 91, 97, 99, 105, 107, 113 and 115. A total of 32 groups are distributed as 4*8 square arrays. In order to keep the fresh-keeping test environment as close to commercial excess as possible, the initial temperature and humidity of the environment are selected to be 25 ℃, and the relative humidity is close to 75% of the humidity in summer and autumn of the long triangle. The preservation test is carried out with the test group by using 2 comparison groups, in order to reduce the influence of the placement area on the test, in 4*8 test square matrixes formed by all 32 groups, the square matrixes are sequentially numbered 1-32 areas from left to right and from top to bottom, and the placement area of the comparison group is 8, 24-2 areas. The 30 test groups other than the control group were subjected to liquid spraying. The position of the spray head is adjusted to be in an alternating spray with a perpendicular bisector of 40 degrees. Each sample was sprayed for 2s, twice for different halves. And spraying the control group with distilled water at the same time and flow rate. All samples were air-convection drained and placed into pre-fabricated test areas for monitoring. The monitoring data are collected as the third day, the sixth day, the twelfth day of picture recording and browning rate analysis. And recording the weight of the test sample in the initial state on the twelfth day finally, and calculating the weight loss rate.
For the brown-out rate test, under the condition of a set light source, photos before storage and photos after storage are respectively shot by utilizing a camera to fix focus, and the area ratio of brown spots is measured by importing the photos into Matlab through the Affinity photo gray scale treatment. The data collected for this preferred experimental group and the data for the control group are shown in the following table.
Compound preparation Third day browning rate Sixth day browning rate Twelve-day browning rate
Control group 31.35％ 73.90％ 93.21％
Number 1 3.15％ 5.87％ 17.56％
Number 17 2.32％ 6.23％ 21.98％
Number 105 4.51％ 8.31％ 20.10％
Fig. 3 shows the results of the banana browning test. The preferred experimental group showed more prominent performance in the class 1 yellow index and the class 6 yellow index from the image analysis and visual judgment. The good preservation effect is obtained while the preservation test is ensured not to influence the appearance of the agricultural product main body.
And meanwhile, measuring the weight loss rate after measuring the browning rate on the twelfth day. Data processing for the test group was performed for a summary record of data and three experimental assay groups that are visually apparent and preferred, see table below.
Compound preparation Initial assay Twelfth day Total weight loss rate
Control group 251.2g 229.1g 8.80％
Number 9 247.5g 239.0g 3.43％
Number 105 243.1g 229.3g 5.68％
Number 1 233.8g 221.9g 5.09％
In the canna test, from the grade 1 yellowing index, grade 6 yellowing index samples of the control group, it can be seen that if no freshness measures are taken, the shelf life of the canna with grade 1 yellowing index is not significantly different from that of the canna with grade 6 yellowing index in the same storage conditions. The same test also obtains approximate feedback in the fresh-keeping sample group, and the fresh-keeping measure is very important for the plantains with any yellowing index.
The case preservation test is performed on cherry tomatoes as primary agricultural products.
Fresh cherry tomatoes with substantially uniform weight and no visible damage were selected for testing.
First, all cherry tomatoes were initially treated with 20vol% aqueous alcohol. And after the surface liquid is drained, measuring the weight of the cherry tomatoes, and carrying out weight statistics on 436 cherry tomato samples according to the weight test result. In order to exclude the influence of the individual size of cherry tomatoes on the fresh-keeping test effect, the present embodiment classifies the cherry tomatoes with the weight of 8.23g and below into small individuals (S), classifies the cherry tomatoes with the weight of 8.24g to 10.06g into medium individuals (M), classifies the cherry tomatoes with the weight of 10.07g and above into large individuals (L), performs 105 group test on each group of four cherry tomatoes (one small individual sample (S), two medium individual samples (M) and one large individual sample (L)) in order to eliminate the influence of the individual size of the cherry tomatoes on the fresh-keeping test effect, selects 1,2,3,4,5,6,7,8,9, 10, 11,12, 13, 14, 15 as fifteen groups of test components in the plant extract components, and comprehensively takes the components A, B, C, D, E, F and H into the cherry tomato test according to the light transmittance and evaporation rate inhibition data obtained by the previous experiment in the film forming compound liquid. Control group cherry tomato fruits four groups were subjected to control tests. The total fresh-keeping test samples and the control group samples are arranged into 9 small square matrixes of 2 columns and 6 rows, and the special group is arranged in the center of the 10 th square matrix area to be used as the 109 th group. The control group placement area was placed at the four locations 36, 37, 107, 109, taking into account environmental impact. In order to keep the fresh-keeping test environment as close to commercial excess as possible, the initial temperature and humidity of the environment are selected to be 26 ℃, and the relative humidity is close to 75% of the humidity in summer and autumn of the long triangle. The fresh-keeping test is carried out with the test group and is 4 control groups, and in order to reduce the influence of the placement area on the test, the placement area of the control groups is 36, 37, 107 and 109 bits of 4 intervals in a 15 x 7+4 test square matrix consisting of all 109 groups. The 105 test groups other than the control group were liquid sprayed. The position of the spray head is adjusted to be in an alternating spray with a perpendicular bisector of 40 degrees. Each sample was sprayed for 0.5s, twice for the different halves. And spraying the control group with distilled water at the same time and flow rate. All samples were air-convection drained and placed into pre-fabricated test areas for monitoring. The monitoring data is collected for weight measurement on 12 th day, hardness measurement on 12 th day and Vc content measurement on twelfth day.
Data pretreatment, all control groups were assayed and the average value was taken. Data processing for the test group was performed for a summary record of data and three experimental assay groups that are visually apparent and preferred, see table below.
After the weight loss rate is tested, the target hardness test in the test method is carried out on all groups, the test target is cherry tomatoes, a probe with the size of 1 square centimeter is adopted for testing, one point position is selected for testing on the same sample, abnormal data are removed, average value calculation is carried out to obtain final hardness data, the effect of the fruit type size on the hardness measurement is small through testing, and the average value of four samples is adopted as a final hardness result. Four samples were selected for initial target hardness testing at initial determination, with an average hardness of 3.811kg/cm 2 at option 4. The test results are shown in the following table.
Compound preparation Pulp hardness average
Control group 1.131kg/cm2
Number 14 2.491kg/cm2
Number 38 2.633kg/cm2
Number 13 3.102kg/cm2
After the hardness test is completed, pulp grinding is carried out to carry out the Vc content drop measurement of the 2, 6-dichloro indophenol. This test included three samples at the initial state of the fresh-keeping experiment, and all samples after the fresh-keeping experiment. Initial sample testing gave an ascorbic acid content of 27.43mg/100g. The test results are shown in the following table.
Compound preparation Ascorbic acid content Ratio of reserve
Control group 19.03mg/100g 69.38％
Number 90 22.45mg/100g 81.84％
Number 13 24.01mg/100g 87.53％
Number 10 23.11mg/100g 84.25％
Image comparison on twelfth day referring to fig. 4, the fresh-keeping test results of the No. 13 compound formulation experimental group and the control group are shown.
Summary of embodiments: from the above embodiments and the performance of various indexes (weight loss rate, pulp hardness, soluble solids, vc content and the like), the compound preparation has excellent performance in inhibiting respiration of agricultural products, maintaining moisture of the agricultural products, prolonging shelf life of the agricultural products and nutritive value. The excellent scheme simultaneously combines the light transmittance and the screening of visual practical performances such as evaporation rate inhibition.
Further, it is to be understood that various changes and modifications of the present application may be made by those skilled in the art after reading the above description of the application, and that such equivalents are intended to fall within the scope of the application as defined in the appended claims.

Claims (10)

1. The compound preparation suitable for primary agricultural product preservation is characterized by comprising the following raw materials in percentage by mass:
The film forming compound liquid is an aqueous solution containing a first additive and a second additive, and the absolute value of the electromotive potential of the aqueous solution is 0-10 mV;
The first additive and the second additive are selected from any one of the following a) to c):
a) Two natural polymer ionic liquids with opposite ionic electricity;
b) Two of polyethylenimine, polyacrylic acid, polysaccharide composition, sodium dodecyl benzene sulfonate, 2-hydroxypropyl trimethyl ammonium chloride, chitosan, sodium hexadecyl benzene sulfonate, polydimethylsiloxane, polyethylene glycol, hydroxypropyl methylcellulose, beta- (1, 3) -glucan, N-trimethyl chitosan, and type B gelatin;
c) One of the natural polymer ionic liquids and one of the compounds listed in b);
the natural polymer ionic liquid comprises polylysine, polyglutamic acid, polyphosphin, carrageenan, sodium alginate, alginic acid, phycocyanin, hyaluronic acid, starch and pectin;
The plant extract is one or more of herba Artemisiae Scopariae extract, flos Tagetis Erectae extract, inulae flos extract, semen Sojae Atricolor extract, lignum sappan extract, rhizoma Ligustici Chuanxiong extract, pollen Typhae extract, gardenia jasminoides Ellis extract, herba Taraxaci extract, folium Perillae extract, and herba Rosmarini officinalis extract.
2. The compound preparation suitable for preserving primary agricultural products according to claim 1, wherein the concentration of the first additive and the concentration of the second additive in the film-forming compound liquid are respectively and independently 0.003-0.03 g/mL.
3. The compound preparation suitable for preserving primary agricultural products according to claim 1, wherein the pH of the film forming compound liquid is 4.0-5.8.
4. The compound formulation suitable for primary agricultural product preservation according to claim 1, wherein the adhesive comprises at least one of guar gum, xanthan gum, polydextrose, gum Abelmoschus manihot, sodium carboxymethyl cellulose.
5. The formulation suitable for use in primary agricultural product preservation according to claim 1, wherein the landing agent comprises at least one of stearic acid, rhamnolipid, magnesium stearate, octylphenol polyoxyethylene ether.
6. The formulation suitable for use in primary agricultural product preservation according to claim 1, wherein the plant extract is obtained by solution extraction or natural deep eutectic solvent extraction.
7. The formulation suitable for primary agricultural product preservation according to claim 1, wherein the pH of the film forming formulation is 4.4, the first additive is polyacrylic acid, the second additive is polyethylenimine, and the plant extract is inula flower extract, sappan wood extract and gardenia extract; or alternatively
The pH of the film forming compound liquid is 4.2, the first additive is hydroxypropyl methyl cellulose, the second additive is N-trimethyl chitosan, and the plant extracts are marigold flower extract, inula flower extract, sappan wood extract, ligusticum wallichii extract, pollen typhae extract and gardenia extract; or alternatively
The pH of the film forming compound liquid is 4.6, the first additive is alginic acid, the second additive is chitosan, and the plant extracts are marigold flower extract, inula flower extract, sappan wood extract, ligusticum wallichii extract, cattail pollen extract and gardenia extract; or alternatively
The pH of the film forming compound liquid is 4.4, the first additive is polyacrylic acid, the second additive is polyethyleneimine, and the plant extracts are marigold flower extracts, inula flower extracts, sappan wood extracts, ligusticum wallichii extracts, pollen typhae extracts and gardenia extracts; or alternatively
The pH of the film forming compound liquid is 4.4, the first additive is polyacrylic acid, the second additive is polyethyleneimine, and the plant extracts are marigold flower extracts, black grass seed extracts, ligusticum wallichii extracts, dandelion extracts and perilla leaf extracts; or alternatively
The pH of the film forming compound liquid is 4.6, the first additive is hydroxypropyl methyl cellulose, the second additive is chitosan, and the plant extract is marigold flower extract, inula flower extract, sappan wood extract, ligusticum wallichii extract, pollen typhae extract and gardenia extract; or alternatively
The pH of the film forming compound liquid is 4.6, the first additive is hydroxypropyl methyl cellulose, the second additive is chitosan, and the plant extract is pollen typhae extract and gardenia extract; or alternatively
The pH of the film forming compound liquid is 4.6, the first additive is hyaluronic acid, the second additive is chitosan, and the plant extract is pollen typhae extract and gardenia extract; or alternatively
The pH of the film forming compound liquid is 4.6, the first additive is alginic acid, the second additive is chitosan, and the plant extracts are pollen typhae extract and gardenia extract; or alternatively
The pH of the film forming compound liquid is 4.6, the first additive is hyaluronic acid, the second additive is chitosan, and the plant extracts are marigold flower extracts, inula flower extracts, sappan wood extracts, ligusticum wallichii extracts, pollen typhae extracts and gardenia extracts; or alternatively
The pH of the film forming compound liquid is 4.4, the first additive is polyacrylic acid, the second additive is polyethyleneimine, and the plant extracts are herba artemisiae scopariae extract, black grass seed extract, dandelion extract, perilla leaf extract and rosemary extract; or alternatively
The pH of the film forming compound liquid is 4.4, the first additive is polyacrylic acid, the second additive is polyethyleneimine, and the plant extract is inula flower extract, sappan wood extract, ligusticum wallichii extract, pollen typhae extract and rosemary extract; or alternatively
The pH of the film forming compound liquid is 4.2, the first additive is hydroxypropyl methyl cellulose, the second additive is N-trimethyl chitosan, and the plant extracts are herba artemisiae scopariae extract, black grass seed extract, dandelion extract, perilla leaf extract and rosemary extract; or alternatively
The pH of the film forming compound liquid is 4.2, the first additive is hydroxypropyl methyl cellulose, the second additive is N-trimethyl chitosan, and the plant extracts are herba Artemisiae Scopariae extract, flos Tagetis Erectae extract and Inulae flos extract; or alternatively
The pH of the film forming compound liquid is 4.2, the first additive is hydroxypropyl methyl cellulose, the second additive is N-trimethyl chitosan, and the plant extract is a perilla leaf extract and a rosemary extract; or alternatively
The pH of the film forming compound liquid is 4.4, the first additive is polyacrylic acid, the second additive is polyethyleneimine, and the plant extract is marigold flower extract, sappan wood extract and ligusticum wallichii extract; or alternatively
The pH of the film forming compound liquid is 4.6, the first additive is hydroxypropyl methyl cellulose, the second additive is chitosan, and the plant extract is sappan wood extract and Ligusticum wallichii extract; or alternatively
The pH of the film forming compound liquid is 4.6, the first additive is alginic acid, the second additive is chitosan, and the plant extracts are herba Artemisiae Scopariae extract, black grass seed extract, herba Taraxaci extract, folium Perillae extract and herba Rosmarini officinalis extract; or alternatively
The pH of the film forming compound liquid is 4.6, the first additive is alginic acid, the second additive is chitosan, and the plant extracts are inula flower extract, sappan wood extract, ligusticum wallichii extract, pollen typhae extract and rosemary extract; or alternatively
The pH of the film forming compound liquid is 4.6, the first additive is hyaluronic acid, the second additive is chitosan, and the plant extract is marigold flower extract, sappan wood extract and ligusticum wallichii extract.
8. The method for preparing a compound preparation suitable for preserving primary agricultural products according to any one of claims 1 to 7, comprising: preparing a film forming compound liquid, and adding a plant extract, an adhesive and a liquid agent which can be selectively added into the film forming compound liquid.
9. Use of the compound formulation according to any one of claims 1 to 7 for the preservation of primary agricultural products.
10. The use according to claim 9, wherein the primary agricultural product comprises grape, navel orange, millet banana, cherry tomato.
CN202310843866.8A 2023-07-11 2023-07-11 Compound preparation suitable for primary agricultural product fresh-keeping and preparation method and application thereof Pending CN118120819A (en)

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