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 PDF

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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
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Prior art keywords
methylcyclopropene
layer
fruit
waterproof
composition
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PCT/CN2017/120353
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English (en)
French (fr)
Inventor
吴学民
郭鑫宇
何京华
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Agi Biotech Co Ltd
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Agi Biotech Co Ltd
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Publication of WO2018227944A1 publication Critical patent/WO2018227944A1/zh
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by group 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by group 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

一种1-甲基环丙烯组合物，包括以下重量百分比的组分：1-甲基环丙烯微胶囊粉剂0.01％-90％，润湿剂0.1％-12％，稳定剂0.01％-10％，指示剂0.01％-10％，和填料0.1％-95％。还公开了一种果蔬花卉保鲜卡片，包括第一防水不透气层、第二防水不透气层、含有上述1-甲基环丙烯组合物的保鲜剂组合层、以及任选地表层和透水透气层。还公开了1-甲基环丙烯组合物和果蔬花卉保鲜卡片的制备方法和用途。

Description

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 技术领域
本申请涉及但不限于果蔬花卉保鲜技术领域。
背景
据农业部的资料显示，中国的果蔬产量目前世界排名第一，2015年水果产量近27375万吨，蔬菜产量为76918万吨。然而我国每年有25％至30％的果蔬因腐烂丢弃，损失上千亿元。其中，造成果蔬腐烂损失的最重要原因是保鲜不当。因此，保鲜成了水果产业链中重要的环节。主流的保鲜方式包括冷库、气调等物理方法及其他一些化学方法。冷库、气调库等建设成本大，技术要求高，一般农户难以承受，而一般的化学方法存在安全及残留的问题。农户迫切需要一种成本低廉，使用方便，效果明显，安全环保的保鲜方法。另外从仓储运输现状来看，水果种植户及中间商采取的常规包装为纸箱、泡沫箱、或者加冰的泡沫箱，保鲜效果差或者无法保鲜，目前市面上也尚未有商业化的保鲜包装。
发明概述
以下是对本文详细描述的主题的概述。本概述并非是为了限制权利要求的保护范围。
本申请的发明人对果蔬花卉腐烂的原因进行了深入研究，发现了果蔬花卉腐烂的影响因素和目前的保鲜方法的优缺点，总结如下：
采收后的果蔬仍是一个生命的有机体，要不断地进行呼吸，吸入氧气，放出二氧化碳，同时释放热量，使产品对不良环境和致病微生物具有抵抗能力。这些都与果蔬的鲜度密切相关，影响和制约着果蔬的贮藏寿命。影响果蔬新陈代谢活动及贮藏效果的因素，主要分外界因素和果蔬本身的因素两类，外界因素主要有温度、气体组分和湿度。低温可以抑制果蔬呼吸和其它的代谢过程，从而延缓衰老。在不发生冷害的前提下，应采用尽可能低的温 度来延长贮藏期；气体组分对果蔬保鲜也有重要影响，改变周围环境中的气体组成，例如降低氧气含量，增加二氧化碳含量可以减慢新陈代谢速度，都能延长果蔬贮藏时间；采收后的果蔬由于吸收植物根部水分的过程终止，可以引起结构、质地和表面的变化，因此保持一定的湿度，减少水分损失对于保持果蔬鲜度和质量同样起着关键的作用。果蔬本身的因素主要指果蔬种类。不同品种的果蔬呼吸强度差异很大。如浆果类果实呼吸强度大于柑橘类和仁果类果实，早熟品种的呼吸强度大于晚熟品种。由呼吸强度的差异产生的催熟乙烯量也有很大差异，有报道证明在果蔬采摘后的确有大量的乙烯产生，加快了果蔬的成熟和腐烂，极低浓度的乙烯就能加快某些果蔬的成熟，说明乙烯是促进果蔬花卉成熟腐烂的决定性因素。
目前主要用于果蔬的保鲜技术有物理和化学方法2种，分别控制果蔬腐烂的外界因素和自身因素。物理方法主要有：低温贮藏、气调贮藏、减压贮藏、电磁辐射贮藏等，其中，较先进的保鲜技术主要有临界低温高湿保鲜、细胞间水结构化气调保鲜、臭氧气调保鲜、低剂量辐射预处理保鲜、高压保鲜、细胞膨压调控保鲜等。这些保鲜方法虽然应用广泛，但是需要特殊的设备、操作复杂、成本高、大范围内使用有一定的困难；化学方法主要指保鲜剂保鲜。目前常见的保鲜剂有：乙烯处理剂(吸收剂)、涂料涂膜剂、杀菌防腐保鲜剂等。其中，乙烯处理剂又包括乙烯生物合成抑制剂与乙烯吸收剂。乙烯生物合成抑制剂有氨基乙氧基甘氨酸(AVG)、氨基乙酸(AOA)、环丙烯类化合物(1-MCP)。乙烯吸收剂有活性炭，天然沸石、活性白土、以载体KMnO4等氧化剂的制剂。涂料涂膜剂主要是利用在水果表面覆膜达到限抑制水果呼吸和抑制微生物活动的作用。广泛应用于苹果保鲜的涂膜材料有糖类、蛋白质、多糖类蔗糖脂、聚乙烯醇、单甘酯，以及多糖、蛋白质和脂类组成的复合膜，还有壳聚糖类化合物，涂蜡，涂中草药等方法。杀菌防腐剂有硼砂、碳酸钠、二氧化硫、邻苯基苯酚钠、联苯、三氯化氮、氨及胺化合物、苯并咪唑类杀菌剂、多菌灵和甲基托布津。典型无机杀菌剂有亚硫酸盐、焦硫酸盐、二氯化钙、二氯化锌等。以上所提的各种方法中物理方法保鲜效果比较明显，但对于果蔬花卉经销商和消费者来说，成本相对较高。尤其是其中较为先进的物理保鲜更是如此。化学方法中涂膜保鲜目前的发展趋势是绿色环保，但其本身并不适用于大规模的果蔬花卉保鲜；环丙烯类化 合物效果显著，极低浓度就会产生很优秀的保鲜效果；吸收剂以物理吸附为主，存在脱吸附的危险；杀菌防腐剂多用于在水果表面喷洒，保鲜效果并不特别长久。
1-甲基环丙烯是一种具有乙烯抑制剂功能的保鲜剂。其可以与植物组织结构中的乙烯受体结合，抢占乙烯位点，且不会刺激植物产生促进成熟老化的酶和蛋白质，可有效抑制乙烯发生作用，很好地延缓果蔬花卉的成熟、衰老，能够很好地保持产品的硬度、脆度，保持颜色、风味、香味和营养成分，并可减少水分蒸发、防止萎蔫，但是，环丙烯是最小的环状烯类化合物，具有55.2kcal/mol的张力，其中包括了27.5kcal/mol的环张力和27.7kcal/mol的双键张力，它的环张力非常大，是一种极度不稳定的物质，常温常压下，1-甲基环丙烯的半衰期仅为4.4小时。
虽然关于1-甲基环丙烯的合成、储存和应用等方面已有多篇文献报道，但仍存在着1-甲基环丙烯的制备收率低，储存成本高等问题，使1-甲基环丙烯的价格昂贵，其广泛应用受到限制。目前应用较多的为1-甲基环丙烯微胶囊粉剂，一般是用α-环糊精包结1-甲基环丙烯气体而形成的，虽然能够提高1-甲基环丙烯气体本身的稳定性，但通过热贮加速老化实验，结果表明分解率依然很高，往往超过15％。
本申请提供了一种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。
在一些实施方式中，所述稳定剂可以选自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，所述稳定剂可以为2,6-二叔丁基-4-甲基苯酚或没食子酸丙酯中的任意一种。
在一些实施方式中，所述润湿剂可以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。
在一些实施方式中，所述指示剂可以为无水硫酸铜或无水氯化钴中的任意一种。
在一些实施方式中，所述填料可以选自轻质碳酸钙、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。
在一些实施方式中，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可以在0.014％至5％的范围内。
任选地，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可以为3.3％。
本申请还提供了如上所述的1-甲基环丙烯组合物的制备方法，所述方法包括将所述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。
本申请还提供了如上所述的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。
应理解，1-甲基环丙烯组合物中使用的润湿剂、稳定剂、指示剂和填料，并不限于上述所列举的具体材料，能够实现各种试剂的作用的材料均可用于本申请的果蔬花卉保鲜卡片中，上述所列举的具体材料并非对本申请作出任何形式上或实质上的限定。
本申请还根据果蔬花卉采后储运过程果蔬花卉新鲜程度的各环境因素及商业因素，提供了一种便捷，安全，高效的可标准化和商业化的果蔬花卉保鲜卡片。
具体地，本申请还提供一种具有保鲜功能的果蔬花卉保鲜卡片，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；
如上所述的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。
在一些实施方式中，在所述保鲜剂组合层中所述1-甲基环丙烯组合物的含量可以为0.0005重量％至4.5重量％，任选地0.014重量％至4.5重量％。
在一些实施方式中，所述防水不透气层可以选自玻璃纸、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。
所述食品接触用橡胶材料可以是中国国家标准GB4806.11-2016所规定的食品接触用橡胶材料。
在一些实施方式中，所述表层可以选自纸片、硬塑料和软塑料中的任意一种或多种。
任选地，所述纸片可以为硬纸片和软纸片中的任意一种或多种。
任选地，所述硬塑料可以选自低密度聚乙烯、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。
任选地，所述软塑料可以选自普通聚乙烯(PE)、普通聚丙烯(PP)、聚苯乙烯(PS)、聚甲基丙烯酸甲酯(PMMA、有机玻璃)、聚氯乙烯(PVC)、尼龙(Nylon)、聚碳酸酯(PC)、聚氨酯(PU)、聚四氟乙烯(PTFE、特富龙)和聚对苯二甲酸乙二醇酯(PET、PETE)中的任意一种或多种。
在一些实施方式中，所述透水透气层可以选自纸、棉布、无纺布和粘胶纤维布中的任意一种或多种。
本申请还提供了一种如上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。
本申请还提供了如上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。
本申请提出的果蔬花卉保鲜卡片，使用便捷、简单易行，简单放入果蔬花卉的包装箱或包装袋中，与环境中的水分(例如，空气中的水分)接触后即可自动释放有效成分1-甲基环丙烯；保鲜卡片中含有稳定剂和指示剂，能够保证保鲜卡片中的有效成分1-甲基环丙烯在未使用时稳定存在于保鲜卡片中，同时由于该保鲜卡片可吸收环境中的水分而释放出有效成分1-甲基环丙烯气体，若保鲜卡片因保存不当而吸水，则导致其失效，若保鲜卡片正在使用过程中，则会因吸水而发挥作用，所以在保鲜卡片存放过程中，指示剂可以显示该卡片是否吸收了水分，通过观测卡片颜色的变化即可判断保鲜卡片是否仍有原来的效果；保鲜卡片中添加了润湿剂可以使保鲜卡片在应发挥作用时，使环境中的水分更均匀地吸收到卡片中，而使有效成分更好地发挥起到保鲜作用；当本申请提出的保鲜卡片设置有表层和第一、第二防水不透气层时，既可在表层描述相关信息，也使得保鲜卡片在不使用时，因第一防水不透气层和第二防水不透气层的存在，使保鲜卡片始终保持在一个干燥的环境中，有效成分不会发生任何变化，当需要使用保鲜卡片时，揭开第一防水不透气层和/或第二防水不透气层即可使其发挥作用；而且使用本申请提出的保鲜卡片后，能够满足多种果蔬花卉的不同贮藏温度的需要，果蔬花卉从进入包装开始到终端零售店拆箱都可以享受保鲜环境，保鲜效果更好，保质期更长，果蔬花卉的品质及营养价值更高，更容易实现反季销售，拓展销售半径，增强消费者体验，减少腐败损耗，同时可根据包装箱体的体积调整保鲜卡片的大小、数量或保鲜卡片中1-甲基环丙烯的含量，提升包装产出和售价，降低果蔬花卉的成本，降低消费者的购买成本，从而带动整个果蔬产业的增值；本申请提出的保鲜卡片具有广阔的开发、应用前景，提供了一种安全、经济的新型植物产品保鲜方法，1-甲基环丙烯的用量少，只需ppm级用量就可以达到保鲜效果，无残留，对人及环境无害，具有潜在的经济和社会效益。
本申请的其它特征和优点将在随后的说明书中阐述，并且，部分地从说明书中变得更加清楚，或者通过实施本申请而了解。本申请的目的和其他优点可通过在说明书、权利要求书中所特别指出的结构来实现和获得。
详细描述
为使本申请的目的、技术方案和优点更加清楚明白，下文中将对本申请的实施例进行详细说明。需要说明的是，在不冲突的情况下，本申请中的实施例及实施例中的特征可以相互任意组合。
实施例一
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为硬纸片；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为0.5重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为3.3％的1-甲基环丙烯微胶囊粉剂15.2％，十二烷基硫酸钠5％，2,6-二叔丁基-4-甲基苯酚0.5％，无水硫酸铜2％，α-环糊精77.3％，所述0.5重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与十二烷基硫酸钠、2,6-二叔丁基-4-甲基苯酚、无水硫酸铜和α-环糊精进行混合、粉碎、再混合，即得；所述透水透气层为无纺布；所述第一防水不透气层和所述第二防水不透气层为聚乙烯膜；所述粘结剂为聚氨酯胶黏剂。
实施例二
一种果蔬花卉保鲜卡片，包括第一防水不透气层、表层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为普通聚氯乙烯的软塑料；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为1.0重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为3.3％的1-甲基环丙烯微胶囊粉剂30.3％，十二烷基苯磺酸钠4.5％，2,6-二叔丁基-4-甲基苯酚1.0％，无水硫酸铜1.5％，胆酸62.7％，所述1.0重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与所述十二烷基苯磺酸钠、所述2,6-二叔丁基-4-甲基苯酚、所述无水硫酸铜和所述胆酸进行混合、粉碎、再混合，即得；所述透水透气层为棉 布；所述第一防水不透气层和所述第二防水不透气层为玻璃纸；所述粘结剂为聚氨酯胶黏剂。
实施例三
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为硬纸片；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为1.0重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为3.3％的1-甲基环丙烯微胶囊粉剂30.3％，十二烷基苯磺酸钠4.5％，无水硫酸铜1.5％，胆酸63.7％，所述1.0重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与所述十二烷基苯磺酸钠、所述无水硫酸铜和所述胆酸进行混合、粉碎、再混合，即得；所述透水透气层为棉布；所述第一防水不透气层和所述第二防水不透气层为玻璃纸；所述粘结剂为聚氨酯胶黏剂。
实施例四
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为普通聚氯乙烯的软塑料；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为1.0重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为3.3％的1-甲基环丙烯微胶囊粉剂30.3％，十二烷基硫酸钠4.5％，叔丁基对羟基茴香醚1.0％，无水氯化钴1.5％，可溶性淀粉62.7％，所述1.0重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与所述十二烷基硫酸钠、所述叔丁基对羟基茴香醚、所述无水氯化钴和所述可溶性淀粉进行混合、粉碎、再混合，即得；所述透水透气层为无纺布；所述第一防水不透气层和所述第二防水不透气层为聚乙烯膜；所述粘结剂为热熔胶。
实施例五
一种果蔬花卉保鲜卡片，包括第一防水不透气层、表层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为聚苯硫醚的硬塑料；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量 为1.5重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为3.3％的1-甲基环丙烯微胶囊粉剂45.5％，茶枯粉5.0％，没食子酸丙酯1.5％，无水氯化钴1.5％，玉米淀粉46.5％，所述1.5重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与所述茶枯粉、所述没食子酸丙酯、所述无水氯化钴和所述玉米淀粉进行混合、粉碎、再混合，即得；所述透水透气层为棉布；所述第一防水不透气层和所述第二防水不透气层为玻璃纸；所述粘结剂为热熔胶。
实施例六
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为硬纸片；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为0.014重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为5％的1-甲基环丙烯微胶囊粉剂0.28％，十二烷基硫酸钠5％，2,6-二叔丁基-4-甲基苯酚0.5％，无水硫酸铜2％，α-环糊精92.22％，所述0.014重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与所述十二烷基硫酸钠、所述2,6-二叔丁基-4-甲基苯酚、所述无水硫酸铜和所述α-环糊精进行混合、粉碎、再混合，即得；所述透水透气层为无纺布；所述第一防水不透气层和所述第二防水不透气层为聚乙烯膜；所述粘结剂为热熔胶。
实施例七
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为聚苯硫醚的硬塑料；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为0.10重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为1.0％的1-甲基环丙烯微胶囊粉剂10％，十二烷基硫酸钠4.5％，叔丁基对羟基茴香醚1.0％，无水氯化钴1.5％，可溶性淀粉83％，所述0.1重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与所述十二烷基硫酸钠、所述叔丁基对羟基茴香醚、所述无水氯化钴和所述可溶性淀粉进行混合、粉碎、再混合，即得；所述透水透气层为无纺布；所述 第一防水不透气层和所述第二防水不透气层为聚乙烯膜；所述粘结剂为聚氨酯胶黏剂。
实施例八
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为硬纸片；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为0.5重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为4％的1-甲基环丙烯微胶囊粉剂12.5％，十二烷基苯磺酸钠4.5％，2,6-二叔丁基-4-甲基苯酚1.0％，无水硫酸铜1.5％，胆酸80.5％，所述0.5重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与所述十二烷基苯磺酸钠、所述2,6-二叔丁基-4-甲基苯酚、所述无水硫酸铜和所述胆酸进行混合、粉碎、再混合，即得；所述透水透气层为棉布；所述第一防水不透气层和所述第二防水不透气层为玻璃纸；所述粘结剂为热熔胶。
实施例九
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为聚苯硫醚的硬塑料；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为4.5重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为5％的1-甲基环丙烯微胶囊粉剂90％，茶枯粉5.0％，没食子酸丙酯1.5％，无水氯化钴1.5％，玉米淀粉2％，所述4.5重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与所述茶枯粉、所述没食子酸丙酯、所述无水氯化钴和所述玉米淀粉进行混合、粉碎、再混合，即得；所述透水透气层为棉布；所述第一防水不透气层和所述第二防水不透气层为玻璃纸；所述粘结剂为聚氨酯胶黏剂。
实施例十
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为聚碳酸酯的软塑料；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为4.5重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量 分数为5％的1-甲基环丙烯微胶囊粉剂90％，茶枯粉5.0％，无水氯化钴1.5％，玉米淀粉3.5％，所述4.5重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与所述茶枯粉、所述无水氯化钴和所述玉米淀粉进行混合、粉碎、再混合，即得；所述透水透气层为棉布；所述第一防水不透气层和所述第二防水不透气层为玻璃纸；所述粘结剂为聚氨酯胶黏剂。
实施例十一
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为硬纸片；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为0.0126重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为0.014％的1-甲基环丙烯微胶囊粉剂90％，十二烷基硫酸钠5％，2,6-二叔丁基-4-甲基苯酚0.5％，无水硫酸铜1.5％，α-环糊精3％，所述0.0126重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与十二烷基硫酸钠、2,6-二叔丁基-4-甲基苯酚、无水硫酸铜和α-环糊精进行混合、粉碎、再混合，即得；所述透水透气层为无纺布；所述第一防水不透气层和所述第二防水不透气层为聚乙烯膜；所述粘结剂为热熔胶。
实施例十二
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为聚碳酸酯的软塑料；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为0.0005重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为5％的1-甲基环丙烯微胶囊粉剂0.01％，十二烷基苯磺酸钠4.5％，没食子酸丙酯1.5％，无水硫酸铜1.5％，α-环糊精92.49％，所述0.0005重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与十二烷基苯磺酸钠、没食子酸丙酯、无水硫酸铜和α-环糊精进行混合、粉碎、再混合，即得；所述透水透气层为无纺布；所述第一防水不透气层和所述第二防水不透气层为聚乙烯膜；所述粘结剂为热熔胶。
实施例十三
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、 透水透气层和第二防水不透气层。所述表层为聚苯硫醚的硬塑料；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为1.0重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为5％的1-甲基环丙烯微胶囊粉剂20％，十二烷基硫酸钠0.1％，叔丁基对羟基茴香醚1.5％，无水氯化钴1.5％，胆酸76.9％，所述1.0重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与十二烷基硫酸钠、叔丁基对羟基茴香醚、无水氯化钴和胆酸进行混合、粉碎、再混合，即得；所述透水透气层为无纺布；所述第一防水不透气层和所述第二防水不透气层为聚乙烯膜；所述粘结剂为热熔胶。
实施例十四
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为聚苯硫醚的硬塑料；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为1.5重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为2％的1-甲基环丙烯微胶囊粉剂75％，茶枯粉12％，叔丁基对羟基茴香醚1.5％，无水氯化钴1.5％，胆酸10％，所述1.5重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与茶枯粉、叔丁基对羟基茴香醚、无水氯化钴和胆酸进行混合、粉碎、再混合，即得；所述透水透气层为无纺布；所述第一防水不透气层和所述第二防水不透气层为聚乙烯膜；所述粘结剂为聚氨酯胶黏剂。
实施例十五
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为硬纸片；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为1.0重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为5％的1-甲基环丙烯微胶囊粉剂20％，十二烷基硫酸钠5％，没食子酸丙酯0.01％，无水硫酸铜1.5％，可溶性淀粉73.49％，所述1.0重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与十二烷基硫酸钠、没食子酸丙酯、无水硫酸铜和可溶性淀粉进行混合、粉碎、再混合，即得；所 述透水透气层为棉布；所述第一防水不透气层和所述第二防水不透气层为玻璃纸；所述粘结剂为热熔胶。
实施例十六
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为硬纸片；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为1.5重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为2％的1-甲基环丙烯微胶囊粉剂75％，十二烷基硫酸钠5％，没食子酸丙酯10％，无水硫酸铜1.5％，可溶性淀粉8.5％，所述1.5重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与十二烷基硫酸钠、没食子酸丙酯、无水硫酸铜和可溶性淀粉进行混合、粉碎、再混合，即得；所述透水透气层为棉布；所述第一防水不透气层和所述第二防水不透气层为玻璃纸；所述粘结剂为热熔胶。
实施例十七
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为低密度聚乙烯硬塑料；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为1.0重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质量分数为5％的1-甲基环丙烯微胶囊粉剂20％，十二烷基硫酸钠4.5％，叔丁基对羟基茴香醚1.0％，无水氯化钴0.01％，高岭土74.49％，所述1.0重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与十二烷基硫酸钠、叔丁基对羟基茴香醚、无水氯化钴和高岭土进行混合、粉碎、再混合，即得；所述透水透气层为无纺布；所述第一防水不透气层和所述第二防水不透气层为聚碳酸酯；所述粘结剂为聚氨酯胶黏剂。
实施例十八
一种果蔬花卉保鲜卡片，包括表层、第一防水不透气层、保鲜剂组合层、透水透气层和第二防水不透气层。所述表层为低密度聚乙烯硬塑料；所述保鲜剂组合层中含有1-甲基环丙烯组合物并且所述1-甲基环丙烯组合物的含量为1.5重量％，所述1-甲基环丙烯组合物包括以下重量百分比的原料：质 量分数为2％的1-甲基环丙烯微胶囊粉剂75％，茶枯粉5.0％，没食子酸丙酯1.5％，无水氯化钴10％，高岭土8.5％，所述1.5重量％的1-甲基环丙烯组合物的制备方法为：将所述1-甲基环丙烯微胶囊粉剂与茶枯粉、没食子酸丙酯、无水氯化钴和高岭土进行混合、粉碎、再混合，即得；所述透水透气层为无纺布；所述第一防水不透气层和所述第二防水不透气层为聚碳酸酯；所述粘结剂为聚氨酯胶黏剂。
性能测试
1、对实施例一至实施例十制备的1-甲基环丙烯组合物进行稳定性测试，具体试验条件为：54℃热贮14天，并于第14天后对热贮后的样品进行有效成分含量检测，结果如下：
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
结果表明：含有稳定剂的实施例，即实施例一、实施例二、实施例四、实施例五、实施例六、实施例七、实施例八、实施例九、实施例十一、实施例十二、实施例十三、实施例十四、实施例十五、实施例十六、实施例十七、实施例十八中的1-甲基环丙烯组合物中有效成分1-甲基环丙烯的稳定性相较于不含有稳定剂的实施例获得了大大提高，平均分解率小于5％，当稳定剂用量和类型较适宜时，分解率还会降低。而未含有稳定剂的实施例，即实施例三、实施例十中的1-甲基环丙烯组合物中有效成分1-甲基环丙烯的稳定性较差，分解率分别为17.65％和18.36％。试验结果表明，本申请实施例的含有稳定剂的1-甲基环丙烯保鲜卡片可使有效成分1-甲基环丙烯获得良好的稳定性。
以空白组为对照，检测实施例一至实施例三所得的保鲜卡片内置处理水果的保鲜作用，具体操作方法是将实施例一至实施例三所得的保鲜卡片放入到果蔬花卉的包装箱或容器内，再将当天采回的八成熟的北京红颜草莓放入纸箱，将纸箱在低温(4℃)、恒湿(70％)的条件下放置21天，根据草莓色泽、腐烂颗数、失重计算可食率，评价保鲜效果，结果如下：
Figure PCTCN2017120353-appb-000001
Figure PCTCN2017120353-appb-000002
结果表明：使用本发明实施例一至实施例三所得的保鲜卡片内置处理21天的北京红颜草莓的可食率分别为88％、90％、80％，空白组的北京红颜草莓的可食率仅为10％。同时实施例三为没有稳定剂的保鲜卡片，与实施例二其他组分相同的情况下，北京红颜草莓的可食率要低了很多。试验结果表明，本申请实施例一至实施例三的保鲜卡片对北京红颜草莓有很好的保鲜作用。
本公开内容是本申请实施例的原则的示例，并非对本申请作出任何形式上或实质上的限定，或将本申请限定到具体的实施方案。对本领域的技术人员而言，很显然本申请实施例的技术方案的要素、方法和系统等，可以进行变动、改变、改动、演变，而不背离如上所述的本申请的实施例、技术方案的，如权利要求中所定义的原理、精神和范围。这些变动、改变、改动、演变的实施方案均包括在本申请的等同实施例内，这些等同实施例均包括在本申请的由权利要求界定的范围内。虽然可以许多不同形式来使本申请实施例具体化，但此处详细描述的是本申请的一些实施方案。此外，本申请的实施例包括此处所述的各种实施方案的一些或全部的任意可能的组合，也包括在本申请的由权利要求界定的范围内。在本申请中或在任一个引用的专利、引用的专利申请或其它引用的资料中任何地方所提及的所有专利、专利申请和其它引用资料据此通过引用以其整体并入。
以上公开内容规定为说明性的而不是穷尽性的。对于本领域技术人员来说，本说明书会暗示许多变化和可选择方案。所有这些可选择方案和变化旨在被包括在本权利要求的范围内，其中术语“包括”意思是“包括，但不限于”。在此完成了对本申请可选择的实施方案的描述。本领域技术人员可认识到此处所述的实施方案的其它等效变换，这些等效变换也为由附于本文的权利要求所包括。
工业实用性
本申请提供的果蔬花卉保鲜卡片，使用便捷，简单易行，保鲜效果好，保质期长，适用范围广，可自动释放含1-甲基环丙烯的保鲜剂，1-甲基环丙烯微胶囊粉剂在未使用时的稳定性高，可直观观测保鲜卡片是否已经失效或工作，是一种安全、经济的新型植物产品保鲜方法，无残留，对人及环境无害，具有潜在的经济和社会效益。

Claims (15)

  1. 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。
  2. 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。
  3. 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。
  4. 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。
  5. 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。
  6. 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％。
  7. 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。
  8. 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。
  9. 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。
  10. 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％。
  11. 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。
  12. 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。
  13. 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。
  14. 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。
  15. 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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