WO2018227944A1 - 1-甲基环丙烯组合物和果蔬花卉保鲜卡片及其制备方法与应用 - Google Patents
1-甲基环丙烯组合物和果蔬花卉保鲜卡片及其制备方法与应用 Download PDFInfo
- Publication number
- WO2018227944A1 WO2018227944A1 PCT/CN2017/120353 CN2017120353W WO2018227944A1 WO 2018227944 A1 WO2018227944 A1 WO 2018227944A1 CN 2017120353 W CN2017120353 W CN 2017120353W WO 2018227944 A1 WO2018227944 A1 WO 2018227944A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- methylcyclopropene
- layer
- fruit
- waterproof
- composition
- Prior art date
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- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 title claims abstract description 158
- 239000005969 1-Methyl-cyclopropene Substances 0.000 title claims abstract description 150
- 239000000203 mixture Substances 0.000 title claims abstract description 102
- 235000013399 edible fruits Nutrition 0.000 title abstract description 11
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- 238000002360 preparation method Methods 0.000 title abstract 3
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- 239000000843 powder Substances 0.000 claims abstract description 64
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- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 26
- -1 sodium alkyl sulfonate Chemical class 0.000 claims description 25
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- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims description 20
- GVPFVAHMJGGAJG-UHFFFAOYSA-L cobalt dichloride Chemical compound [Cl-].[Cl-].[Co+2] GVPFVAHMJGGAJG-UHFFFAOYSA-L 0.000 claims description 18
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 claims description 17
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- 125000000999 tert-butyl group Chemical group [H]C([H])([H])C(*)(C([H])([H])[H])C([H])([H])[H] 0.000 description 2
- 239000002759 woven fabric Substances 0.000 description 2
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- HYZJCKYKOHLVJF-UHFFFAOYSA-N 1H-benzimidazole Chemical compound C1=CC=C2NC=NC2=C1 HYZJCKYKOHLVJF-UHFFFAOYSA-N 0.000 description 1
- BXFIUQPAAGOOLO-UHFFFAOYSA-N 2-(2-aminoethoxyamino)acetic acid Chemical compound NCCONCC(O)=O BXFIUQPAAGOOLO-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Natural products C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 description 1
- 229920001661 Chitosan Chemical class 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- VVQNEPGJFQJSBK-UHFFFAOYSA-N Methyl methacrylate Chemical compound COC(=O)C(C)=C VVQNEPGJFQJSBK-UHFFFAOYSA-N 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 229920005372 Plexiglas® Polymers 0.000 description 1
- KSQXVLVXUFHGJQ-UHFFFAOYSA-M Sodium ortho-phenylphenate Chemical compound [Na+].[O-]C1=CC=CC=C1C1=CC=CC=C1 KSQXVLVXUFHGJQ-UHFFFAOYSA-M 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 229910021536 Zeolite Inorganic materials 0.000 description 1
- HKWKKAWXSPLMEF-UHFFFAOYSA-N [Co].[Cl] Chemical compound [Co].[Cl] HKWKKAWXSPLMEF-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000010290 biphenyl Nutrition 0.000 description 1
- 239000004305 biphenyl Substances 0.000 description 1
- 229910021538 borax Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 239000006013 carbendazim Substances 0.000 description 1
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical compound C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 229910052570 clay Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 150000001943 cyclopropenes Chemical class 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 description 1
- MOTZDAYCYVMXPC-UHFFFAOYSA-N dodecyl hydrogen sulfate Chemical compound CCCCCCCCCCCCOS(O)(=O)=O MOTZDAYCYVMXPC-UHFFFAOYSA-N 0.000 description 1
- 229940043264 dodecyl sulfate Drugs 0.000 description 1
- 230000005670 electromagnetic radiation Effects 0.000 description 1
- 108091054761 ethylene receptor family Proteins 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- QEHKBHWEUPXBCW-UHFFFAOYSA-N nitrogen trichloride Chemical compound ClN(Cl)Cl QEHKBHWEUPXBCW-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 239000012286 potassium permanganate Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000004328 sodium tetraborate Substances 0.000 description 1
- 235000010339 sodium tetraborate Nutrition 0.000 description 1
- JHJUUEHSAZXEEO-UHFFFAOYSA-M sodium;4-dodecylbenzenesulfonate Chemical compound [Na+].CCCCCCCCCCCCC1=CC=C(S([O-])(=O)=O)C=C1 JHJUUEHSAZXEEO-UHFFFAOYSA-M 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- QGHREAKMXXNCOA-UHFFFAOYSA-N thiophanate-methyl Chemical compound COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC QGHREAKMXXNCOA-UHFFFAOYSA-N 0.000 description 1
- JOYRKODLDBILNP-UHFFFAOYSA-N urethane group Chemical group NC(=O)OCC JOYRKODLDBILNP-UHFFFAOYSA-N 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000010457 zeolite Substances 0.000 description 1
- 239000011592 zinc chloride Substances 0.000 description 1
- 235000005074 zinc chloride Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; 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
Definitions
- the application relates to, but is not limited to, the field of fruit and vegetable flower preservation technology.
- Mainstream preservation methods include physical methods such as cold storage and air conditioning, and other chemical methods. Cold storage, gas storage and other construction costs are large, technical requirements are high, and it is difficult for ordinary farmers to bear, and the general chemical methods have problems of safety and residue.
- the inventor of the present application conducted in-depth research on the causes of decay of fruits and vegetables flowers, and found the influencing factors of fruit and vegetable flower decay and the advantages and disadvantages of the current preservation methods, summarized as follows:
- the harvested fruits and vegetables are still a living organism. They must constantly breathe, inhale oxygen, release carbon dioxide, and release heat to make the product resistant to undesirable environments and pathogenic microorganisms. These are closely related to the freshness of fruits and vegetables, affecting and restricting the storage life of fruits and vegetables.
- the factors affecting the metabolic activities and storage effects of fruits and vegetables are mainly divided into external factors and factors of fruits and vegetables themselves.
- the external factors mainly include temperature, gas composition and humidity. Low temperature can inhibit the breathing of fruits and vegetables and other metabolic processes, thus delaying aging.
- the storage temperature should be extended as low as possible; the gas composition also has an important effect on the preservation of fruits and vegetables, changing the composition of the gas in the surrounding environment, such as reducing the oxygen content, increasing the carbon dioxide content can slow down the metabolism.
- the speed can prolong the storage time of fruits and vegetables; the harvested fruits and vegetables can cause structural, texture and surface changes due to the termination of the process of absorbing water from the roots of the plants, thus maintaining a certain humidity and reducing water loss for maintaining the freshness and quality of fruits and vegetables.
- the factors of fruits and vegetables mainly refer to the types of fruits and vegetables.
- the respiration intensity of different varieties of fruits and vegetables varies greatly.
- the berry fruit has higher respiration intensity than citrus and pome fruit, and the early maturing variety has higher respiration intensity than late cultivar.
- the amount of ripening ethylene produced by the difference in respiratory intensity is also very different. It has been reported that a large amount of ethylene is produced after fruit and vegetable picking, which accelerates the ripening and decay of fruits and vegetables. Very low concentrations of ethylene can accelerate the growth of certain fruits and vegetables. Mature, indicating that ethylene is the decisive factor to promote the ripening and decay of fruit and vegetable flowers.
- the physical methods mainly include: low temperature storage, controlled atmosphere storage, decompression storage, electromagnetic radiation storage, etc.
- the more advanced preservation technologies mainly include critical low temperature and high humidity preservation, intercellular water structured air conditioning, and ozone gas conditioning.
- Low-dose radiation pretreatment preservation, high-pressure preservation, cell swell pressure regulation and preservation are widely used, they require special equipment, complicated operation, high cost, and certain difficulties in use in a wide range; chemical methods mainly refer to preservation of fresh-keeping agents.
- ethylene treatment agent (absorbent), paint coating agent, bactericidal antiseptic preservative and the like.
- the ethylene treatment agent further includes an ethylene biosynthesis inhibitor and an ethylene absorbent.
- Ethylene biosynthesis inhibitors are aminoethoxyglycine (AVG), glycine (AOA), and cyclopropene (1-MCP).
- the ethylene absorbent includes activated carbon, natural zeolite, activated clay, and an oxidizing agent such as a carrier KMnO4.
- the paint coating agent mainly uses the effect of covering the surface of the fruit to inhibit the respiration of the fruit and inhibit the activity of the microorganism.
- the coating materials widely used in apple preservation include sugar, protein, polysaccharide sucrose, polyvinyl alcohol, monoglyceride, and composite films composed of polysaccharides, proteins and lipids, as well as chitosan compounds.
- Wax apply Chinese herbal medicine and other methods.
- Sterilization preservatives include borax, sodium carbonate, sulfur dioxide, sodium o-phenylphenolate, biphenyl, nitrogen trichloride, ammonia and amine compounds, benzimidazole fungicides, carbendazim and methyl thiophanate.
- Typical inorganic bactericides are sulfites, pyrosulfates, calcium dichloride, zinc dichloride, and the like.
- the physical method has obvious preservation effect, but for fruit and vegetable flower distributors and consumers, the cost is relatively high. Especially the more advanced physical preservation is even more so.
- the current development trend of coating film preservation in chemical methods is green, but it is not suitable for large-scale preservation of fruits and vegetables.
- the effect of cyclopropene compounds is remarkable. Very low concentration will produce excellent preservation effect; Physical adsorption is dominant, there is a risk of desorption; bactericidal preservatives are mostly used for spraying on the surface of fruits, and the preservation effect is not particularly long.
- 1-Methylcyclopropene is a preservative having the function of an ethylene inhibitor. It can bind to the ethylene receptor in the plant tissue structure, seize the ethylene site, and does not stimulate the plants to produce enzymes and proteins that promote mature aging, can effectively inhibit the action of ethylene, and delay the maturity and aging of fruits and vegetables. It can maintain the hardness and brittleness of the product well, maintain color, flavor, aroma and nutrients, and can reduce water evaporation and prevent wilting.
- cyclopropene is the smallest cyclic olefinic compound with 55.2kcal/mol.
- Tension which includes a ring tension of 27.5 kcal/mol and a double bond tension of 27.7 kcal/mol, which has a very large ring tension and is an extremely unstable substance, 1-methylcyclopropene at normal temperature and pressure.
- the half-life is only 4.4 hours.
- 1-methylcyclopropene microcapsule powder is generally formed by encapsulating 1-methylcyclopropene gas with ⁇ -cyclodextrin, although the stability of 1-methylcyclopropene gas itself can be improved. Sex, but through accelerated storage aging experiments, the results show that the decomposition rate is still very high, often exceeding 15%.
- the present application provides a 1-methylcyclopropene composition
- a 1-methylcyclopropene composition comprising the following components by weight: 1-methylcyclopropene microcapsules in the range of 0.01% to 90% A powder, a wetting agent in the range of 0.1% to 12%, a stabilizer in the range of 0.01% to 10%, an indicator in the range of 0.01% to 10%, and a filler in the range of 0.1% to 95%.
- the stabilizer may be selected from the group consisting of 2,6-di-tert-butyl-4-methylphenol, tert-butyl-p-hydroxyanisole, propyl gallate, tert-butyl hydroquinone, tea Any one or more of polyphenols, phytic acid, ascorbic acid, and tocopherol.
- the stabilizer may be any one of 2,6-di-tert-butyl-4-methylphenol or propyl gallate.
- the wetting agent may be selected from the group consisting of sodium lauryl sulfate, sodium dodecylbenzenesulfonate, sodium butylnaphthalenesulfonate, sodium alkylsulfonate, tea powder, and saponin powder. And one or more of the sapindus powder.
- the indicator can be any of anhydrous copper sulfate or anhydrous cobalt chloride.
- the filler may be selected from the group consisting of light calcium carbonate, clay, kaolin, diatomaceous earth, bentonite, white carbon, clay, attapulgite, talc, quartz sand, wood flour, walnut shell powder, Any one or more of corn starch, soluble starch, glucose, maltose, sucrose, cholic acid, and dextrin.
- the mass fraction of 1-methylcyclopropene in the 1-methylcyclopropene microcapsule powder may range from 0.014% to 5%.
- the 1-methylcyclopropene microcapsule powder may have a mass fraction of 1-methylcyclopropene of 3.3%.
- the present application also provides a method for preparing a 1-methylcyclopropene composition as described above, the method comprising the 1-methylcyclopropene microcapsule powder and the wetting agent, the stabilizer, and the The indicator and the filler are mixed, pulverized, and remixed to obtain the 1-methylcyclopropene composition.
- the application also provides the use of a 1-methylcyclopropene composition as described above for use in the preservation of fruit and vegetable flowers.
- wetting agent, stabilizer, indicator and filler used in the 1-methylcyclopropene composition are not limited to the specific materials listed above, and materials capable of realizing the action of various reagents can be used in the present application.
- the specific materials listed above do not constitute any formal or substantial limitation to the application.
- the application also provides a convenient, safe and efficient standardized and commercialized fresh-keeping card for fruits and vegetables according to the environmental factors and commercial factors of the freshness of fruits and vegetables during post-harvest storage and transportation of fruits and vegetables.
- the present application further provides a fresh-keeping card for fruit and vegetable flowers having a fresh-keeping function, comprising:
- first waterproof gas impermeable layer and a second waterproof gas impermeable layer optionally the first waterproof gas impermeable layer and the second waterproof gas impermeable layer are disposed to form a waterproof and airtight bag;
- preservative combination layer of a 1-methylcyclopropene composition as described above, the preservative combination layer being disposed to be enclosed between the first waterproof and gas impermeable layer and the second waterproof and gas impermeable layer to prevent the preservation
- the agent combination layer is in contact with moisture in the environment when not in use;
- the surface layer is disposed between the first waterproof gas impermeable layer and the preservative combination layer or the first waterproof gas impermeable layer is disposed between the surface layer and the preservative combination layer; as well as
- a water permeable, gas permeable layer is disposed between the second water impermeable layer and the preservative combination layer.
- the 1-methylcyclopropene composition may be included in the preservative combination layer in an amount of from 0.0005 wt% to 4.5 wt%, optionally from 0.014 wt% to 4.5 wt%.
- the waterproof gas impermeable layer may be selected from the group consisting of cellophane, polyethylene, polypropylene, polystyrene, polyester, polyamide, polyvinylidene chloride, polycarbonate, polyvinyl alcohol, polylactic acid, Any one or more of aluminum foil and rubber material for food contact.
- the rubber material for food contact may be a rubber material for food contact specified in the Chinese National Standard GB4806.11-2016.
- the skin layer can be selected from any one or more of a sheet of paper, a hard plastic, and a soft plastic.
- the sheet of paper may be any one or more of a hard sheet and a soft sheet.
- the hard plastic may be selected from the group consisting of low density polyethylene, linear low density polyethylene, high density polyethylene, biaxially oriented polypropylene, extended polypropylene, polyphenylene sulfide, phenolic plastic, epoxy plastic, no Any one or more of a saturated polyester plastic, a furan plastic, a silicone resin, and a propylene-based resin.
- the soft plastic may be selected from the group consisting of ordinary polyethylene (PE), ordinary polypropylene (PP), polystyrene (PS), polymethyl methacrylate (PMMA, plexiglass), polyvinyl chloride (PVC). ), nylon (Nylon), polycarbonate (PC), polyurethane (PU), polytetrafluoroethylene (PTFE, Teflon) and polyethylene terephthalate (PET, PETE) Or a variety.
- PE polyethylene
- PP ordinary polypropylene
- PS polystyrene
- PMMA polymethyl methacrylate
- PVC polyvinyl chloride
- nylon Nylon
- PC polycarbonate
- PU polyurethane
- PTFE polytetrafluoroethylene
- PETE polyethylene terephthalate
- the water permeable and gas permeable layer may be selected from any one or more of paper, cotton, non-woven fabric, and viscose fiber cloth.
- the present application also provides a method for preparing a fruit and vegetable flower fresh-keeping card as described above, the method comprising: combining the first waterproof gas-impermeable layer and the second waterproof gas-impermeable layer, the preservative combination layer, and The selected surface layer and the water permeable and gas permeable layer are bonded together by the adhesive according to the structure provided by the fruit and vegetable flower fresh-keeping card to form the fruit and vegetable flower fresh-keeping card;
- the binder is selected from any one or more of a polyurethane adhesive and a hot melt adhesive.
- the application also provides the use of the fruit and vegetable flower fresh-keeping card as described above, wherein the fruit and vegetable flower fresh-keeping card is used for preserving fruit and vegetable flowers.
- the fruit and vegetable flower fresh-keeping card proposed in the present application is convenient and simple to use, and is simply placed in a packaging box or a bag of fruit and vegetable flowers, and automatically releases the active ingredient after contact with moisture in the environment (for example, moisture in the air).
- 1-methylcyclopropene the fresh-keeping card contains a stabilizer and an indicator to ensure that the 1-methylcyclopropene, the active ingredient in the fresh-keeping card, is stably present in the fresh-keeping card when not in use, and at the same time, the fresh-keeping card can absorb the environment.
- the water in the medium releases the active ingredient 1-methylcyclopropene gas. If the fresh-keeping card absorbs water due to improper storage, it will cause its failure.
- the fresh-keeping card If the fresh-keeping card is in use, it will act due to water absorption, so the fresh-keeping card During the storage process, the indicator can show whether the card absorbs moisture. By observing the change of the color of the card, it can be judged whether the fresh-keeping card still has the original effect; when the fresh-keeping card is added with the wetting agent, the fresh-keeping card can be used.
- the relevant information can be described on the surface, and the fresh-keeping card is not used, because the first waterproof and non-breathable layer and the second waterproof and airtight
- the presence of the layer keeps the fresh-keeping card in a dry environment, and the active ingredients do not change.
- the first waterproof and air-impermeable layer and/or the second waterproof and air-impermeable layer can be uncovered.
- the fresh-keeping card proposed in this application has broad development and application prospects, and provides a safe and economical new method for preserving fresh plant products, 1-methylcyclopropene.
- the dosage is small, only the ppm level can be used to achieve the preservation effect, no residue, no harm to people and the environment, and potential economic and social benefits.
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a cardboard;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 0.5% by weight, the 1-methylcyclopropene
- the composition comprises the following weight percentages of raw materials: a mass fraction of 3.3% of 1-methylcyclopropene microcapsule powder 15.2%, sodium lauryl sulfate 5%, 2,6-di-tert-butyl-4-methylphenol 0.5%, anhydrous copper sulfate 2%, ⁇ -cyclodextrin 77.3%, the 0.5% by weight of 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and Mixing, pulverizing, and remixing sodium dodecy
- a fruit and vegetable flower fresh-keeping card comprises a first waterproof and gas-impermeable layer, a surface layer, a preservative combination layer, a water-permeable and gas-permeable layer and a second waterproof and gas-impermeable layer.
- the surface layer is a soft plastic of ordinary polyvinyl chloride; the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 1.0% by weight, the 1-
- the methylcyclopropene composition comprises the following raw materials by weight: 3-3% cyclopropene microcapsule powder 30.3%, sodium dodecylbenzenesulfonate 4.5%, 2,6-di-tert-butyl group -4-methylphenol 1.0%, anhydrous copper sulfate 1.5%, cholic acid 62.7%, the 1.0% by weight 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene micro Capsule powder is mixed with the sodium dodecylbenzenesulfonate, the 2,6-di-tert-butyl-4-methylphenol, the anhydrous copper sulfate and the cholic acid, pulverized, and then mixed.
- the water-permeable and gas-permeable layer is a cotton cloth; the first waterproof and gas-impermeable layer and the second waterproof and gas-impermeable layer are cellophane; and the binder is a polyurethane adhesive.
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a cardboard;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 1.0% by weight, the 1-methylcyclopropene
- the composition comprises the following weight percentages of raw materials: a mass fraction of 3.3% of 1-methylcyclopropene microcapsule powder of 30.3%, sodium dodecylbenzenesulfonate of 4.5%, anhydrous copper sulfate of 1.5%, and bile acid of 63.7%.
- the 1.0% by weight of the 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and the sodium dodecylbenzenesulfonate, the anhydrous copper sulfate and The bile acid is mixed, pulverized, and remixed, that is, the water permeable and gas permeable layer is a cotton cloth; the first waterproof and gas impermeable layer and the second waterproof and gas impermeable layer are cellophane; Adhesive.
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a soft plastic of ordinary polyvinyl chloride;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 1.0% by weight, the 1-
- the methylcyclopropene composition comprises the following weight percentages of raw materials: a mass fraction of 3.3% of 1-methylcyclopropene microcapsule powder 30.3%, sodium lauryl sulfate 4.5%, tert-butyl p-hydroxyanisole 1.0%, Anhydrous cobalt chloride 1.5%, soluble starch 62.7%, the 1.0% by weight 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and the dodecane Mixing, pulverizing, and remix
- a fruit and vegetable flower fresh-keeping card comprises a first waterproof and gas-impermeable layer, a surface layer, a preservative combination layer, a water-permeable and gas-permeable layer and a second waterproof and gas-impermeable layer.
- the surface layer is a hard plastic of polyphenylene sulfide; the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 1.5% by weight, the 1-
- the methylcyclopropene composition comprises the following raw materials by weight: a mass fraction of 3.3% of a 1-methylcyclopropene microcapsule powder of 45.5%, a tea powder of 5.0%, a propyl gallate of 1.5%, and an anhydrous cobalt chloride of 1.5.
- the 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and the tea powder, the gallic acid C
- the ester, the anhydrous cobalt chloride and the corn starch are mixed, pulverized, and re-mixed;
- the water-permeable gas permeable layer is a cotton cloth;
- the binder is a hot melt adhesive.
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a cardboard;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 0.014% by weight, the 1-methylcyclopropene
- the composition comprises the following weight percentages of raw materials: 0.1% by mass of 1-methylcyclopropene microcapsule powder, 5% sodium lauryl sulfate, 2,6-di-tert-butyl-4-methylphenol 0.5%, anhydrous copper sulfate 2%, ⁇ -cyclodextrin 92.22%, the 0.014% by weight of 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and The sodium lauryl sulfate, the 2,6-di-tert
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a hard plastic of polyphenylene sulfide;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 0.10% by weight, the 1-
- the methylcyclopropene composition comprises the following raw materials by weight: 1.0% by mass of 1-methylcyclopropene microcapsule powder 10%, sodium lauryl sulfate 4.5%, tert-butyl p-hydroxyanisole 1.0%, Anhydrous cobalt chloride 1.5%, soluble starch 83%, the 0.1% by weight 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and the dodecane Mixing, pulverizing, and remixing the sodium sul
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a cardboard;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 0.5% by weight, the 1-methylcyclopropene
- the composition comprises the following raw materials by weight: 1% by mass of 1-methylcyclopropene microcapsule powder 12.5%, sodium dodecylbenzene sulfonate 4.5%, 2,6-di-tert-butyl-4-methyl 1.0% phenol, 1.5% anhydrous copper sulfate, 80.5% bile acid, the 0.5% by weight 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and the solution Said sodium dodecylbenzenesulfonate, said 2,
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a hard plastic of polyphenylene sulfide;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 4.5% by weight, the 1-
- the methylcyclopropene composition comprises the following raw materials by weight: 90% of 1-methylcyclopropene microcapsule powder having a mass fraction of 5%, 5.0% of tea powder, 1.5% of propyl gallate, and 1.5 parts of anhydrous cobalt chloride.
- 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and the tea powder, the gallic acid C
- the ester, the anhydrous cobalt chloride and the corn starch are mixed, pulverized, and re-mixed;
- the water-permeable gas permeable layer is a cotton cloth;
- the binder is a polyurethane adhesive.
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a soft plastic of polycarbonate; the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 4.5% by weight, the 1-A
- the base cyclopropene composition comprises the following raw materials by weight: 90% by mass of 1-methylcyclopropene microcapsule powder, 5.0% of tea powder, 1.5% of anhydrous cobalt chloride, 3.5% of corn starch, The 4.5% by weight of the 1-methylcyclopropene composition is prepared by subjecting the 1-methylcyclopropene microcapsule powder to the tea powder, the anhydrous cobalt chloride and the corn starch.
- the water-permeable and gas-permeable layer is a cotton cloth
- the first waterproof and gas-impermeable layer and the second waterproof and gas-impermeable layer are cellophane
- the binder is a polyurethane adhesive
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a cardboard;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 0.0126% by weight, the 1-methylcyclopropene
- the composition comprises the following weight percentages of raw materials: 0.01% by mass of 1-methylcyclopropene microcapsule powder 90%, sodium lauryl sulfate 5%, 2,6-di-tert-butyl-4-methylphenol 0.5%, anhydrous copper sulfate 1.5%, ⁇ -cyclodextrin 3%, the 0.0126% by weight of 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and Mixing, pulverizing, and remixing sodium dodecyl
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a soft plastic of polycarbonate;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 0.0005 wt%, the 1-A
- the base cyclopropene composition comprises the following weight percentages of raw materials: 0.01% by mass of 1-methylcyclopropene microcapsule powder, 4.5% of sodium dodecylbenzenesulfonate, 1.5% of propyl gallate, and anhydrous.
- the 1-methylcyclopropene composition is prepared by using the 1-methylcyclopropene microcapsule powder and dodecylbenzene Sodium sulfonate, propyl gallate, anhydrous copper sulfate and ⁇ -cyclodextrin are mixed, pulverized and remixed;
- the water permeable and gas permeable layer is a non-woven fabric;
- the first waterproof and gas-impermeable layer and the The second waterproof and gas impermeable layer is a polyethylene film;
- the binder is a hot melt adhesive.
- a fruit and vegetable flower fresh-keeping card comprises a surface layer, a first waterproof and gas-impermeable layer, a preservative combination layer, a water-permeable and breathable layer and a second waterproof and gas-impermeable layer.
- the surface layer is a hard plastic of polyphenylene sulfide;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 1.0% by weight, the 1-
- the methylcyclopropene composition comprises the following raw materials by weight: 1% by mass of 1-methylcyclopropene microcapsule powder 20%, sodium lauryl sulfate 0.1%, tert-butyl p-hydroxyanisole 1.5%, Anhydrous cobalt chloride 1.5%, cholic acid 76.9%, the 1.0% by weight 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and lauryl sulfate Mixing, pulverizing, and
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a hard plastic of polyphenylene sulfide;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 1.5% by weight, the 1-
- the methylcyclopropene composition comprises the following raw materials by weight: 1% by mass of 1-methylcyclopropene microcapsule powder 75%, tea powder 12%, tert-butyl p-hydroxyanisole 1.5%, anhydrous chlorine Cobalt 1.5%, cholic acid 10%, the 1.5% by weight of 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and tea powder, t-butyl pair Mixing, pulverizing, and remixing the hydroxyanisole, anhydr
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a cardboard;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 1.0% by weight, the 1-methylcyclopropene
- the composition comprises the following raw materials by weight: 1% by mass of 1-methylcyclopropene microcapsule powder 20%, sodium lauryl sulfate 5%, propyl gallate 0.01%, anhydrous copper sulfate 1.5%, 73.49% of soluble starch, the 1.0% by weight of 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and sodium lauryl sulfate, propyl gallate, no The water-soluble copper sulfate and the soluble starch are mixed,
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a cardboard;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 1.5% by weight, the 1-methylcyclopropene
- the composition comprises the following weight percentages of raw materials: 2% by mass of 1-methylcyclopropene microcapsule powder 75%, sodium lauryl sulfate 5%, propyl gallate 10%, anhydrous copper sulfate 1.5%,
- the soluble starch is 8.5%, and the 1.5% by weight of the 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and sodium lauryl sulfate, propyl gallate, no The water-soluble copper sulfate and the soluble star
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a low density polyethylene hard plastic;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 1.0% by weight, the 1-methyl group
- the base cyclopropene composition comprises the following raw materials by weight: 1% by mass of 1-methylcyclopropene microcapsule powder 20%, sodium lauryl sulfate 4.5%, tert-butyl p-hydroxyanisole 1.0%, none Water cobalt chloride 0.01%, kaolin 74.49%, the 1.0% by weight 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and sodium lauryl sulfate, Mixing, pulverizing, and remixing tert-but
- a fruit and vegetable flower preservation card comprises a surface layer, a first waterproof and gas impermeable layer, a preservative combination layer, a water permeable and gas permeable layer and a second waterproof and gas impermeable layer.
- the surface layer is a low density polyethylene hard plastic;
- the preservative combination layer contains a 1-methylcyclopropene composition and the content of the 1-methylcyclopropene composition is 1.5% by weight, the 1-A
- the base cyclopropene composition comprises the following raw materials by weight: 1% by mass of 1-methylcyclopropene microcapsule powder 75%, tea powdered powder 5.0%, propyl gallate 1.5%, anhydrous cobalt chloride 10% , kaolin 8.5%, the 1.5% by weight of 1-methylcyclopropene composition is prepared by: the 1-methylcyclopropene microcapsule powder and tea powder, propyl gallate, anhydrous chlorination Cobalt and kaolin are mixed, pulverized, and remixed; that is,
- the stability test of the 1-methylcyclopropene composition prepared in the first embodiment to the tenth embodiment is carried out according to the specific test conditions: heat storage at 54 ° C for 14 days, and the active ingredient of the sample after heat storage after the 14th day.
- the content is tested as follows:
- the results show that the embodiment containing the stabilizer, namely, the first embodiment, the second embodiment, the fourth embodiment, the fifth embodiment, the sixth embodiment, the seventh embodiment, the eighth embodiment, the ninth embodiment, the eleventh embodiment, the embodiment 12.
- the thirteenth embodiment, the fourteenth embodiment, the fifteenth embodiment, the sixteenth embodiment, the seventeenth embodiment, the eighteenth embodiment, the active ingredient 1-methyl ring in the 1-methylcyclopropene composition The stability of propylene is greatly improved compared to the embodiment without the stabilizer, and the average decomposition rate is less than 5%. When the amount and type of the stabilizer are suitable, the decomposition rate is also lowered.
- Example 3 In the example without the stabilizer, the stability of the 1-methylcyclopropene active ingredient in the 1-methylcyclopropene composition of Example 3 and Example 10 was poor, and the decomposition rates were 17.65% and 18.36, respectively. %.
- the test results show that the 1-methylcyclopropene fresh-keeping card containing the stabilizer of the examples of the present application can obtain good stability of the active ingredient 1-methylcyclopropene.
- the blanking group is used as a control to test the fresh-keeping effect of the fresh-keeping card in the fresh-keeping card obtained in the first embodiment to the third embodiment.
- the specific operation method is to put the fresh-keeping cards obtained in the first embodiment to the third embodiment into the packaging box or the container of the fruit and vegetable flower. Then, put the eight mature Beijing red strawberry collected in the same day into a cardboard box, and place the carton under low temperature (4 ° C) and constant humidity (70%) for 21 days, according to the strawberry color, the number of decay, and the weight loss. Food rate, evaluation of fresh-keeping effect, the results are as follows:
- the third embodiment is a fresh-keeping card without a stabilizer, and the edible rate of Beijing red strawberry is much lower than the other components of the second embodiment.
- the test results show that the fresh-keeping cards of the first embodiment to the third embodiment of the present application have a good fresh-keeping effect on Beijing Red Strawberry.
- the fruit and vegetable flower fresh-keeping card provided by the application is convenient to use, simple and easy to operate, has good fresh-keeping effect, long shelf life, wide application range, and can automatically release preservative containing 1-methylcyclopropene, 1-methylcyclopropene microcapsule powder It has high stability when not in use, and can visually observe whether the fresh-keeping card has been invalid or work. It is a safe and economical new method for preserving fresh plant products. It has no residue, is harmless to people and the environment, and has potential economic and social benefits. .
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Abstract
Description
1-甲基环丙烯组合物 | 原始含量(%) | 热贮后含量(%) | 分解率(%) |
实施例一 | 0.51 | 0.49 | 3.92 |
实施例二 | 1.01 | 0.96 | 4.95 |
实施例三 | 1.02 | 0.84 | 17.65 |
实施例四 | 1.01 | 0.94 | 6.93 |
实施例五 | 1.52 | 1.46 | 3.95 |
实施例六 | 0.0142 | 0.0137 | 3.52 |
实施例七 | 0.104 | 0.099 | 4.81 |
实施例八 | 0.52 | 0.49 | 5.77 |
实施例九 | 4.51 | 4.34 | 3.77 |
实施例十 | 4.52 | 3.69 | 18.36 |
实施例十一 | 0.01263 | 0.01214 | 3.88 |
实施例十二 | 0.000512 | 0.000492 | 3.91 |
实施例十三 | 1.03 | 0.977 | 5.15 |
实施例十四 | 1.51 | 1.42 | 5.96 |
实施例十五 | 1.01 | 0.93 | 7.92 |
实施例十六 | 1.53 | 1.48 | 3.27 |
实施例十七 | 1.02 | 0.953 | 6.57 |
实施例十八 | 1.50 | 1.44 | 4.00 |
Claims (15)
- 一种1-甲基环丙烯组合物,所述1-甲基环丙烯组合物包括以下重量百分比的组分:在0.01%至90%范围内的1-甲基环丙烯微胶囊粉剂、在0.1%至12%范围内的润湿剂、在0.01%至10%范围内的稳定剂、在0.01%至10%范围内的指示剂以及在0.1%至95%范围内的填料。
- 根据权利要求1所述的1-甲基环丙烯组合物,其中,所述稳定剂选自2,6-二叔丁基-4-甲基苯酚、叔丁基对羟基茴香醚、没食子酸丙酯、特丁基对苯二酚、茶多酚、植酸、抗坏血酸和生育酚中的任意一种或多种,任选地,所述稳定剂为2,6-二叔丁基-4-甲基苯酚或没食子酸丙酯中的任意一种。
- 根据权利要求1或2所述的1-甲基环丙烯组合物,其中,所述润湿剂选自十二烷基硫酸钠、十二烷基苯磺酸钠、丁基萘磺酸钠、烷基磺酸钠、茶枯粉、皂角粉和无患子粉中的任意一种或多种。
- 根据权利要求1至3中任一项所述的1-甲基环丙烯组合物,其中,所述指示剂为无水硫酸铜或无水氯化钴中的任意一种。
- 根据权利要求1至4中任一项所述的1-甲基环丙烯组合物,其中,所述填料选自轻质碳酸钙、陶土、高岭土、硅藻土、膨润土、白炭黑、黏土、凹凸棒土、滑石粉、石英砂、木粉、胡桃壳粉、玉米淀粉、可溶性淀粉、葡萄糖、麦芽糖、蔗糖、胆酸和糊精中的任意一种或多种。
- 根据权利要求1至5中任一项所述的果蔬花卉保鲜卡片,其中,所述1-甲基环丙烯微胶囊粉剂中1-甲基环丙烯的质量分数在0.014%至5%的范围内,任选地为3.3%。
- 权利要求1至6中任一项所述的1-甲基环丙烯组合物的制备方法,将所述1-甲基环丙烯微胶囊粉剂与所述润湿剂、所述稳定剂、所述指示剂和所述填料进行混合、粉碎、再混合,得到所述1-甲基环丙烯组合物。
- 根据权利要求1至6中任一项所述的1-甲基环丙烯组合物的用途,所述1-甲基环丙烯组合物用于果蔬花卉保鲜中。
- 一种果蔬花卉保鲜卡片,所述果蔬花卉保鲜卡片包括:第一防水不透气层和第二防水不透气层,可选地所述第一防水不透气层和所述第二防水不透气层设置成形成防水不透气袋;含有根据权利要求1至6中任一项所述的1-甲基环丙烯组合物的保鲜剂组合层,所述保鲜剂组合层设置成封闭在所述第一防水不透气层与第二防水不透气层之间以防止所述保鲜剂组合层在未使用时与环境中的水分接触;任选地表层,所述表层设置在所述第一防水不透气层与所述保鲜剂组合层之间或所述第一防水不透气层设置在所述表层与所述保鲜剂组合层之间;以及任选地透水透气层,所述透水透气层设置在所述第二防水不透气层与所述保鲜剂组合层之间。
- 根据权利要求9所述的果蔬花卉保鲜卡片,其中,在所述保鲜剂组合层中所述1-甲基环丙烯组合物的含量为0.0005重量%至4.5重量%,任选地0.014重量%至4.5重量%。
- 根据权利要求9或10所述的果蔬花卉保鲜卡片,其中,所述防水不透气层选自玻璃纸、聚乙烯、聚丙烯、聚苯乙烯、聚酯、聚酰胺、聚偏二氯乙烯、聚碳酸酯、聚乙烯醇、聚乳酸、铝箔和食品接触用橡胶材料中的任意一种或多种。
- 根据权利要求9至11中任一项所述的果蔬花卉保鲜卡片,其中,所述表层选自纸片、硬塑料和软塑料中的任意一种或多种,任选地,所述纸片为硬纸片和软纸片中的任意一种或多种,所述硬塑料选自低密度聚乙烯、线性低密度聚乙烯、高密度聚乙烯、双向拉伸聚丙烯、延聚丙烯、聚苯硫醚、酚醛塑料、环氧塑料、不饱和聚酯塑料、呋喃塑料、有机硅树脂和丙烯基树脂中的任意一种或多种,所述软塑料选自普通聚乙烯、普通聚丙烯、聚苯乙烯、聚甲基丙烯酸甲酯、聚氯乙烯、尼龙、聚碳酸酯、聚氨酯、聚四氟乙烯和聚对苯二甲酸乙二醇酯中的任意一种或多种。
- 根据权利要求9至12中任一项所述的果蔬花卉保鲜卡片,其中,所述透水透气层选自纸、棉布、无纺布和粘胶纤维布中的任意一种或多种。
- 根据权利要求9至13中任一项所述的果蔬花卉保鲜卡片的制备方 法,所述方法包括:将所述第一防水不透气层和第二防水不透气层、所述保鲜剂组合层、以及任选地表层和透水透气层根据所述果蔬花卉保鲜卡片所设置的结构通过粘结剂粘结在一起,形成所述果蔬花卉保鲜卡片;任选地,所述粘结剂选自聚氨酯胶黏剂和热熔胶中的任意一种或多种。
- 根据权利要求9至13中任一项所述的果蔬花卉保鲜卡片的用途,所述果蔬花卉保鲜卡片用于果蔬花卉保鲜中。
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CN112544694A (zh) * | 2020-10-16 | 2021-03-26 | 浙江杭化新材料科技有限公司 | 一种用于猕猴桃采后熟化的保鲜纸及猕猴桃采后熟化方法 |
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CN112544694B (zh) * | 2020-10-16 | 2022-05-27 | 浙江杭化新材料科技有限公司 | 一种用于猕猴桃采后熟化的保鲜纸及猕猴桃采后熟化方法 |
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CN112515085A (zh) * | 2020-11-30 | 2021-03-19 | 四川农业大学 | 一种新型保鲜卡及其制备方法 |
CN113508835A (zh) * | 2021-07-01 | 2021-10-19 | 大连果真鲜供应链管理有限公司 | 一种复合微胶囊果蔬保鲜被膜剂及其制备方法 |
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CN107183158A (zh) | 2017-09-22 |
AR112134A1 (es) | 2019-09-25 |
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