CN1435092A - Fruit and vegetable preserving antistaling agent composition - Google Patents
Fruit and vegetable preserving antistaling agent composition Download PDFInfo
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- CN1435092A CN1435092A CN 02102270 CN02102270A CN1435092A CN 1435092 A CN1435092 A CN 1435092A CN 02102270 CN02102270 CN 02102270 CN 02102270 A CN02102270 A CN 02102270A CN 1435092 A CN1435092 A CN 1435092A
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Abstract
A antistaling agent composition for fruit and vegetable contains natural resin (10-40%), amine (3-10%), fatty acid (0.5-10%), non-ionic emulsifier (0-5%), disinfectant (0.02-0.5%) and water (the balance). It is applied by spraying it on the surface of fruit and vegetable to form a very-thin high-molecular biologic film.
Description
Invention field
The present invention relates to a kind of fruit and vegetable preserving antistaling agent composition, particularly a kind of for example have film, the fruit and vegetable of glazing, multiple function such as anticorrosion, fresh-keeping uses preserving antistaling agent composition, specifically, it contains natural resin, amine, fatty acid, bactericide and water.
Background of invention
Fruits and vegetables is the indispensable important substance of human lives.The flavour of fresh fruit, vegetables can not only improve a poor appetite, and the adjustment taste be the more important thing is some nutriment that foods such as containing grain, meat in the fruits and vegetables is difficult to replace.But fresh fruit, vegetables are still kept their vital movement, and continuous transpiring moisture and consume its nutriment by respiratory metabolism also is subjected to infecting and causing harm of the inside and outside causal organism of fruits and vegetables simultaneously.Have a strong impact on commodity value.According to statistics, the countries in the world fruits and vegetables are in the storage transportation, and economic loss is up to 20-50%.To this, people have carried out a large amount of research and exploration.
Chemical preservative is from early stage copper sulphate, potassium permanganate, borax, biphenyl, carbendazim finally, probenazole, benomyl, Prochloraz, two hot guanidinesalt, iprodione, press down mould azoles, before and after results, use, can effectively alleviate infecting and causing harm of causal organism, reduce the loss.Nontoxic plastics forms one deck film as thin as a wafer at fruit and vegetable surfaces, can reduce respiratory intensity, reduces the evaporation of moisture content, stops microorganism encroach, can better keep the nutrient component and the color of fruits and vegetables.
It is the coating-film fresh-keeping glazing agent of key component with ethanol, rosin, shellac, beeswax that Chinese patent CN1051675C discloses a kind of, it needs a large amount of organic solvent ethanol, the back ethanol volatilization of filming enters in the atmosphere, has both consumed resource, again environment is had certain pollution.It is the freshness preserving agent for fruit and vegetable of key component with water, wax, emulsifier and food preservative that Chinese patent CN1050500C discloses a kind of, and this is a kind of suspending agent, process more complicated, also difficult long-time preservation of product.Also have bibliographical information to use polyvinyl acetate, carboxymethyl cellulose, shitosan and derivative thereof, sucrose ester, alginic acid etc. to make film forming agent.More than these plasticses use back effects, the effect that particularly increases fruit brightness and fineness is undesirable, the price that has is higher, the processing technology complexity that has, present fruit antistaling agent mostly separate independent production and use with plastics.Caused many inconvenience for production and use.
At the deficiencies in the prior art, the present inventor has carried out intensive research, result's invention, adopt the present invention's fruit and vegetable preserving antistaling agent composition that contains natural resin, amine, fatty acid, bactericide and water hereinafter described, not only has good preservation and antisepsis performance, and film, fresh-keeping, glazing once finishes, and is and simple to operate, so finished the present invention.
Summary of the invention
The purpose of this invention is to provide a kind of for example have film, the fruit and vegetable of glazing, multiple function such as anticorrosion, fresh-keeping uses fruit and vegetable preserving antistaling agent composition, it contains natural resin, amine, fatty acid, bactericide and water, each components contents is as follows:
Natural resin: 10-40%
Amine: 3-10%
Fatty acid: 0.5-10%
Bactericide: 0.02-0.5%
Surplus is a water.
In preferred the present invention program, each components contents that fruit and vegetable preserving antistaling agent composition of the present invention contains is as follows:
Natural resin: 12-25%
Amine: 3-10%
Fatty acid: 0.5-4%
Bactericide: 0.02-0.5%
Surplus is a water.
In addition, the present invention also provides the method for preparation fruit and vegetable preserving antistaling agent composition of the present invention.
Detailed Description Of The Invention
The purpose of this invention is to provide a kind ofly for example film, the fruit and vegetable of glazing, multiple function such as anticorrosion, fresh-keeping uses preserving antistaling agent composition.Specifically, product of the present invention is to process formulated by natural resin, amine, fatty acid, bactericide, optional nonionic emulsifier and water through certain method.
Specific embodiments of the present invention is to be film forming agent with the natural resin, and fatty acid amine and optional nonionic emulsifier are coalescents, and the low toxicity bactericide is as preservative, and water is as solvent and carrier.The composition of fruit and vegetable preserving antistaling agent composition of the present invention and content (percentage composition is by weight herein, and is except as otherwise noted) as follows:
Natural resin: 10-40%
Amine: 3-10%
Fatty acid: 0.5-10%
Bactericide: 0.02-0.5%
Water: surplus.
In preferred scheme, the content of various compositions is as follows:
Natural resin: 12-25%
Amine: 3-10%
Fatty acid: 0.5-4%
Bactericide: 0.02-0.5%
Water: surplus.
The natural resin that can be used for the present invention can be for example lac, rosin, particularly refined bleached lac, rosin or their mixtures of various avirulent natural resins.Wherein, refined bleached lac: the ratio of rosin is preferably 1.0: 0-1 most preferably is 1: 0.1-0.5.
The amine that can be used for the present invention is fatty amine, heterocyclic amine, hydramine or their mixture, fatty amine can be diethylamine, triethylamine, be preferably diethylamine and triethylamine, heterocyclic amine is a morpholine, be preferably morpholine, hydramine is diethanol amine or triethanolamine, is preferably diethanol amine and triethanolamine, is preferably morpholine especially.
The fatty acid that can be used for the present invention can be various natural fatty acid, is preferably the fatty acid mixed after oleic acid, linoleic acid, linolenic acid, stearic acid, palmitic acid or the linseed oil hydrolysis.
In preferred the present invention program, can also add non-ionic surface active agent, the non-ionic surface active agent that can be used for the present invention is selected from for example Tween 80, polysorbas20, OP-7 to OP-10, NP-7 to NP-10, TX-7 to TX-10, EL-20 to EL-40 and peregal series.
The bactericide that can be used for the present invention is the low toxicity that can use in food processing and production, the bactericide of low-residual, is Prochloraz, iprodione, presses down a kind of among mould azoles, Te Keduo, two hot guanidinesalt, the triazolone or two kinds.
Can also contain other adjuvant such as spices, stabilizing agent etc. in the present composition.In a conventional way, add other adjuvant after, should deduct the corresponding water yield.
In addition, if desired, the present composition can also be prepared into and be suitable for other dosage form that antiseptic preservation of fruits and vegetables is used.
Above-mentioned water based product of the present invention is that production and processing forms as follows.
In reactor, drop into water and amine, be heated to 40-100 ℃, for example 40-80 ℃, drop into fatty acid and natural resin at leisure, treat that natural resin all after the dissolving, is cooled to be lower than 40 ℃, for example 0-30 ℃, add bactericide and stir with optional nonionic emulsifier.
The fruit and vegetable preserving antistaling agent composition of producing by the present invention can be directly or is suitably added water with machine spraying or the manual glazing of filming of smearing.Fruit forms one deck semipermeable polymer biomembrane as thin as a wafer on its surface after this product is handled, make the fruit any surface finish beautiful, stop in addition simultaneously causal organism intrusion, kill causal organism, reduce owing to the weightlessness of water evaporates, reduce respiratory intensity, reduce effects such as nutrient consumption.
Product of the present invention has following advantage: 1. in product, do not contain organic solvent, do not waste resource, and free from environmental pollution; 2. have simultaneously and film, sterilization and anticorrosion and the brightness of increase fruit, improve many-sided function such as presentation quality, can directly be coated with without dilution, the fruit and vegetable farming is easy to use, saves working time, reduces labour cost; 3. both can kill the causal organism of fruits and vegetables inside, can prevent infecting of outside causal organism again; 4. can effectively reduce the evaporation of fruits and vegetables internal moisture, reduce weightlessness, reduce respiratory intensity, reduce the nutrient consumption of respiratory metabolism, keep the nutrient component and the color of fruits and vegetables.5. low toxicity is harmless, and is safe in utilization.6. the film anticorrosion that is applicable to citrus, apple, pears, peach, banana, beans, onion, green pepper, cucumber, tomato, jujube class, green vegetables is fresh-keeping, can also be used for storing and the transplanting process of nursery stock, improves the survival rate of nursery stock transplanting.
Embodiment
The present invention adopts following non-limiting examples to be further described.
Example of formulations 1
In 500 liters of reactors, drop into 250.0 kg of water and 17.5 kilograms of morpholines, be heated to 80 ℃, drop into 5.0 kilograms of oleic acid and 50.0 kilograms of refined bleached lacs and 10.0 kilograms of rosin at leisure, after treating that refined bleached lac and rosin all dissolve, be cooled to normal temperature, add 0.7 kilogram of 25% Prochloraz missible oil, stir, get product of the present invention.
Example of formulations 2
In 500 liters of reactors, drop into 350.0 kg of water and 25.0 kilograms of triethanolamines, be heated to 70 ℃, drop into 7.0 jin of linoleic acid and 60.0 kilograms of refined bleached lacs at leisure, 25.0 kilogram rosin, after treating that refined bleached lac and rosin all dissolve, be cooled to normal temperature, add 1.0 kilogram of 20% iprodione missible oil and 6.0 kilograms of Tween 80s and stir, get product of the present invention.
Example of formulations 3
In 500 liters of reactors, drop into 300 kg of water and 18.0 kilograms of morpholines, be heated to 60 ℃, drop into 5.0 kilograms of palmitic acids and 50.0 kilograms of refined bleached lacs and 15.0 kilograms of rosin at leisure, after treating that refined bleached lac and rosin all dissolve, be cooled to normal temperature, add 0.5 kilogram of 20% iprodione missible oil, 0.4 kilogram of 25% Prochloraz missible oil and 4.0 kilograms of OP-10, stir, get product of the present invention.
Example of formulations 4
In 500 liters of reactors, drop into 250 kg of water and 17.5 kilograms of morpholines, be heated to 75 ℃, drop into 5.0 kilograms of linolenic acid at leisure, 50.0 kilogram refined bleached lac and 10.0 kilograms of rosin, after treating that refined bleached lac and rosin all dissolve, be cooled to normal temperature, add 0.7 kilogram of 25% Prochloraz missible oil and 8.0 kilograms of TX-10 and stir, get product of the present invention.
Experimental example 1
3 10ml of product that get embodiment 1 evenly are applied to the navel orange of 5kg, 10kg, the about 10cm of 20kg diameter respectively, are coated with back one hour and are loaded in the plastic sack, 5-15 ℃ of storage 30 days, 60 days, 90 days, observe brightness, weight-loss ratio, susceptible rate.Result of the test is listed in the table below
The fresh-keeping navel orange result of the test of the product of embodiment 1
| 10ml is coated with the fruit amount | ???5kg | ????10kg | ????20kg | CK (not being coated with) | |
| Brightness (* is many more, and expression brightness is good more) | 30 days | ???****** | ????***** | ????**** | ????*** |
| 60 days | ???***** | ????**** | ????*** | ????** | |
| 90 days | ???**** | ????*** | ????** | ????* | |
| Weight-loss ratio (%) | 30 days | ???2.3 | ????3.6 | ????4.7 | ????8.7 |
| 60 days | ???3.2 | ????5.9 | ????9.4 | ????22.3 | |
| 90 days | ???5.8 | ????10.5 | ????16.2 | ????36.4 | |
| Susceptible rate (%) | 30 days | ???2.2 | ????3.2 | ????3.5 | ????5.4 |
| 60 days | ???3.4 | ????5.4 | ????6.9 | ????11.2 | |
| 90 days | ???5.5 | ????7.6 | ????10.3 | ????20.4 |
Experimental example 2
3 10ml of product that get embodiment 1 evenly are applied to the red fuji apple of 5kg, 10kg, the about 10cm of 20kg diameter respectively, are coated with back one hour and are loaded in the plastic sack, 5-15 ℃ of storage 30 days, 60 days, 90 days, observe brightness, weight-loss ratio, susceptible rate.Result of the test is listed in the table below
The fresh-keeping red fuji apple result of the test of the product of embodiment 1
| 10ml is coated with the fruit amount | ????5kg | ????10kg | ????20kg | CK (not being coated with) | |
| Brightness (* is many more, and expression brightness is good more) | 30 days | ????****** | ????***** | ????**** | ????*** |
| 60 days | ????***** | ????**** | ????*** | ????** | |
| 90 days | ????**** | ????*** | ????** | ????* | |
| Weight-loss ratio (%) | 30 days | ????1.6 | ????2.3 | ????4.1 | ????6.5 |
| 60 days | ????2.8 | ????3.7 | ????7.0 | ????13.8 | |
| 90 days | ????4.6 | ????6.2 | ????10.3 | ????20.4 | |
| Susceptible rate (%) | 30 days | ????1.9 | ????2.9 | ????3.8 | ????5.8 |
| 60 days | ????3.5 | ????5.3 | ????6.7 | ????12.3 | |
| 90 days | ????5.8 | ????8.1 | ????11.3 | ????21.1 |
Experimental example 3
The product 10ml that gets embodiment 1 evenly is applied to the navel orange of the about 10cm of 10kg diameter respectively, is coated with back one hour and is loaded in the plastic sack, 5-15 ℃ of storage 30 days, 60 days, 90 days, 120 days, gets anosis fruit and analyzes the navel orange quality, measures V
C, citric acid and full sugar.
The fresh-keeping navel orange attributional analysis of the product of embodiment 1 result of the test
| Storage time | Be coated with fruit and vegetable preserving antistaling agent composition | ?????????????????CK | ||||
| ???V C???(mg/kg) | Citric acid (%) | Full sugar (%) | ????V C????(mg/kg) | Citric acid (%) | Full sugar (%) | |
| Before the storage | ???511.9 | ???0.76 | ???12.20 | ????511.9 | ???0.76 | ???12.20 |
| 30 days | ???383.6 | ???0.78 | ???13.33 | ????383.6 | ???0.78 | ???12.86 |
| 60 days | ???365.7 | ???0.76 | ???13.58 | ????372.0 | ???0.76 | ???13.09 |
| 90 days | ???360.0 | ???0.76 | ???13.86 | ????360.0 | ???0.76 | ???12.93 |
| 120 days | ???347.6 | ???0.76 | ???12.37 | ????345.5 | ???0.79 | ???12.27 |
In actual use, the fruit and vegetable preserving antistaling agent composition of producing by the present invention can directly or add water 0.05-4 doubly with machine spraying or manual smearing.Every liter of fruit and vegetable preserving antistaling agent composition of the present invention can be handled fruit 0.5-4 ton.Fruit forms one deck semipermeable polymer biomembrane as thin as a wafer on its surface after this product is handled, make the fruit any surface finish beautiful, stop in addition simultaneously causal organism intrusion, kill causal organism, reduce owing to the weightlessness of water evaporates, reduce respiratory intensity, reduce effects such as nutrient consumption.
Though the present invention adopts specific embodiments and embodiment to be described, without departing from theon the basis of the spirit of the present invention, those skilled in the art can make many modifications or improvement, and this point is conspicuous.Therefore, this class in the present invention's spirit scope is revised or is improved and all belongs within the present invention's scope required for protection.
Claims (11)
1, a kind of fruit and vegetable preserving antistaling agent composition is characterized in that, it contains natural resin, amine, fatty acid, bactericide and water, and each constituent content is as follows:
Natural resin: 10-40%
Amine: 3-10%
Fatty acid: 0.5-10%
Bactericide: 0.02-0.5%
Surplus is a water.
2, according to the described fruit and vegetable preserving antistaling agent composition of claim 1, wherein, each components contents is as follows:
Natural resin: 12-25%
Amine: 3-10%
Fatty acid: 0.5-4%
Bactericide: 0.02-0.5%
Surplus is a water.
3, according to the described fruit and vegetable preserving antistaling agent composition of claim 2, wherein, natural resin is selected from refined bleached lac, rosin or their mixture.
4, according to the said fruit and vegetable preserving antistaling agent composition of claim 3, wherein, refined bleached lac: the ratio of rosin is 1.0: 0-1.
5, according to the said fruit and vegetable preserving antistaling agent composition of claim 4, wherein, refined bleached lac: the ratio of rosin is 1.0: 0.1-0.5.
6, according to the arbitrary described fruit and vegetable preserving antistaling agent composition of claim 1-5, wherein, amine is selected from morpholine, diethylamine, triethylamine, diethanol amine or triethanolamine or its mixture.
7, according to the described fruit and vegetable preserving antistaling agent composition of claim 6, wherein, amine is selected from morpholine.
8, according to the arbitrary described fruit and vegetable preserving antistaling agent composition of claim 1-7, wherein, fatty acid is selected from the fatty acid mixed after oleic acid, linoleic acid, linolenic acid, stearic acid, palmitic acid or linseed oil or their hydrolysis.
9, according to the arbitrary described fruit and vegetable preserving antistaling agent composition of claim 1-8, wherein, bactericide is selected from Prochloraz, iprodione, press down a kind of among mould azoles, Te Keduo, two hot guanidinesalt, the triazolone or two kinds.
10, according to the arbitrary described fruit and vegetable preserving antistaling agent composition of claim 1-9, wherein, it also contains the non-ionic surface active agent of 0-5%.
11, according to the preparation method of arbitrary described fruit and vegetable preserving antistaling agent composition of claim 1-10, it is characterized in that it is that production and processing forms as follows:
In reactor, drop into water and amine, be heated to 40-100 ℃, drop into fatty acid and natural resin at leisure, treat that natural resin all after the dissolving, is cooled to be lower than 40 ℃, add bactericide and optional nonionic emulsifier stirs.
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| CN 02102270 CN1435092A (en) | 2002-02-01 | 2002-02-01 | Fruit and vegetable preserving antistaling agent composition |
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|---|---|---|---|
| CN 02102270 CN1435092A (en) | 2002-02-01 | 2002-02-01 | Fruit and vegetable preserving antistaling agent composition |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053343B (en) * | 2007-05-10 | 2010-12-08 | 上海交通大学 | Shellac fresh keeping fruit wax and its preparation method |
| CN103098794A (en) * | 2011-11-10 | 2013-05-15 | 中国石油化工股份有限公司 | Fresh-keeping processing preparation for flowers and preparation method thereof |
| CN103719252A (en) * | 2013-12-18 | 2014-04-16 | 广西科技大学 | Siraitia grosvenori water retention sterilization filming liquid and preparation method thereof |
| CN103843881A (en) * | 2012-11-29 | 2014-06-11 | 和国荣 | Milk protein base nature fruit and vegetable fresh-keeping film-coating agent and preparation method thereof |
| CN104824027A (en) * | 2015-05-12 | 2015-08-12 | 柳州市耕青科技有限公司 | Special rot-resistant medicament for succulent plants, namely century plants |
| CN105885698A (en) * | 2014-07-21 | 2016-08-24 | 上海惠昌化工厂 | Blanched shellac ester salt |
| CN105918444A (en) * | 2016-05-13 | 2016-09-07 | 黄少伟 | Liquid preservative for litchi storage and preparation method and use method thereof |
| CN106665819A (en) * | 2016-12-11 | 2017-05-17 | 唐林元 | Preparation method of rapid-dry and stable type edible fresh-keeping fruit wax |
| CN106942359A (en) * | 2017-03-15 | 2017-07-14 | 合肥华创现代农业科技有限公司 | A kind of edible fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN108208153A (en) * | 2017-12-20 | 2018-06-29 | 苏州禾川化学技术服务有限公司 | A kind of alkalescent fruit cleaning and fresh-keeping waxing agent and preparation method thereof |
| CN108283214A (en) * | 2018-04-25 | 2018-07-17 | 西藏职业技术学院 | A kind of formula and preservation method of duck's egg coating-film fresh-keeping |
| CN109105470A (en) * | 2018-07-11 | 2019-01-01 | 兴佳实业(河源)有限公司 | A kind of fresh-keeping of vegetables technique |
| CN109601615A (en) * | 2019-02-19 | 2019-04-12 | 山西省农业科学院农产品贮藏保鲜研究所 | A kind of anticorrosive coating film antistaling agent and preparation method improving fruit glossiness |
| CN110140764A (en) * | 2019-06-27 | 2019-08-20 | 华中农业大学 | A kind of fruit freshness preserving fruit wax and preparation method and application |
| CN111642560A (en) * | 2020-06-15 | 2020-09-11 | 广西壮族自治区农业科学院 | Fruit and vegetable fresh-keeping method |
-
2002
- 2002-02-01 CN CN 02102270 patent/CN1435092A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053343B (en) * | 2007-05-10 | 2010-12-08 | 上海交通大学 | Shellac fresh keeping fruit wax and its preparation method |
| CN103098794A (en) * | 2011-11-10 | 2013-05-15 | 中国石油化工股份有限公司 | Fresh-keeping processing preparation for flowers and preparation method thereof |
| CN103098794B (en) * | 2011-11-10 | 2014-05-21 | 中国石油化工股份有限公司 | Fresh-keeping processing preparation for flowers and preparation method thereof |
| CN103843881A (en) * | 2012-11-29 | 2014-06-11 | 和国荣 | Milk protein base nature fruit and vegetable fresh-keeping film-coating agent and preparation method thereof |
| CN103719252A (en) * | 2013-12-18 | 2014-04-16 | 广西科技大学 | Siraitia grosvenori water retention sterilization filming liquid and preparation method thereof |
| CN103719252B (en) * | 2013-12-18 | 2015-07-08 | 广西科技大学 | Siraitia grosvenori water retention sterilization filming liquid and preparation method thereof |
| CN105885698B (en) * | 2014-07-21 | 2019-09-24 | 上海惠昌化工厂 | A kind of smooth eleostearate |
| CN105885698A (en) * | 2014-07-21 | 2016-08-24 | 上海惠昌化工厂 | Blanched shellac ester salt |
| CN104824027A (en) * | 2015-05-12 | 2015-08-12 | 柳州市耕青科技有限公司 | Special rot-resistant medicament for succulent plants, namely century plants |
| CN105918444A (en) * | 2016-05-13 | 2016-09-07 | 黄少伟 | Liquid preservative for litchi storage and preparation method and use method thereof |
| CN106665819A (en) * | 2016-12-11 | 2017-05-17 | 唐林元 | Preparation method of rapid-dry and stable type edible fresh-keeping fruit wax |
| CN106942359A (en) * | 2017-03-15 | 2017-07-14 | 合肥华创现代农业科技有限公司 | A kind of edible fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN108208153A (en) * | 2017-12-20 | 2018-06-29 | 苏州禾川化学技术服务有限公司 | A kind of alkalescent fruit cleaning and fresh-keeping waxing agent and preparation method thereof |
| CN108283214A (en) * | 2018-04-25 | 2018-07-17 | 西藏职业技术学院 | A kind of formula and preservation method of duck's egg coating-film fresh-keeping |
| CN109105470A (en) * | 2018-07-11 | 2019-01-01 | 兴佳实业(河源)有限公司 | A kind of fresh-keeping of vegetables technique |
| CN109601615A (en) * | 2019-02-19 | 2019-04-12 | 山西省农业科学院农产品贮藏保鲜研究所 | A kind of anticorrosive coating film antistaling agent and preparation method improving fruit glossiness |
| CN110140764A (en) * | 2019-06-27 | 2019-08-20 | 华中农业大学 | A kind of fruit freshness preserving fruit wax and preparation method and application |
| CN110140764B (en) * | 2019-06-27 | 2022-12-30 | 华中农业大学 | Fruit wax for keeping fruits fresh, preparation method and application |
| CN111642560A (en) * | 2020-06-15 | 2020-09-11 | 广西壮族自治区农业科学院 | Fruit and vegetable fresh-keeping method |
| CN111642560B (en) * | 2020-06-15 | 2023-04-18 | 广西壮族自治区农业科学院 | Fruit and vegetable fresh-keeping method |
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