A compound preservative of fruit and vegetable and its preparation and application method, in which the compound preservative of fruit and vegetable consists of the compound solution of the extract of Gastrodia elata and potassium sorbate, the mass ratio of T1 and potassium sorbate is 0.005 ~ 10, and the preparation method of the compound preservative of fruit and vegetable includes the following steps: (1) the phenolics of Gastrodia elata The extract was dissolved in pure ethanol to obtain the mother solution A; (2) A was added to the pure water to get the aqueous solution of the extract of Gastrodia elata, and (3) the potassium sorbate was dissolved in pure water and the potassium sorbate solution was obtained. (4) the water solution of the quality Gastrodia phenolic extract was added to the mixture of potassium sorbate solution. The potassium phenolate potassium complex solution of Gastrodia elata was obtained. The compound solution is applied to the harvest of fruits and vegetables. Compared with the prior art, the present invention can improve the quality and storage quality of fruits and vegetables.
【技术实现步骤摘要】
一种果蔬复合保鲜剂及其制备与应用方法
本专利技术属于果蔬保鲜与品质提升
,具体涉及一种果蔬复合保鲜剂及其制备与应用方法。
技术介绍
砂梨属于蔷薇科、梨属的特产水果植物,是世界上特有的原产于中国的四个梨栽培种(砂梨、白梨、秋子梨、新疆梨)之一,以果肉中含有砂砾状的石细胞而得名。砂梨果实巨大,肉质细嫩,风味浓甜,深受消费者喜爱。在梨的果实生长期中,轮纹病、炭疽病是两种最常见、也是最容易感染的真菌性病害,为预防该病害,一般需要在谢花后15天即开始喷药防治,常用药剂有多菌灵、苯来特、托布津、代森锌等。药剂需每隔半个月喷施1次,连续喷4~5次,直至采收前20天停止施药。梨的成熟期在7~8月,正是高温、台风、多雨季节,此时采收前最后一次施的药剂的药效期已过,导致果实成熟采收期容易感染轮纹病和炭疽病,且采后梨贮藏过程中极易出现硬度下降、果肉糠松、生理性黑皮病、真菌性腐烂、轮纹病等现象。鉴于梨的货架期很短,在常温下放置2~3天即开始腐烂,即使没有病菌感染也至多放一周。因此,在采前停药期间,控制梨的真菌尤其是轮纹病的发生,在采收后改进梨的保鲜方法就极为重要。为此,申请号为CN201710122339.2的专利技术专利申请《一种梨保鲜剂》公开了一种梨保鲜剂,其有效成分由牛膝多糖和咪鲜胺组成,牛膝多糖和咪鲜胺的重量比为1-3:2-5。该保鲜剂能有效降低梨果采后病菌的发病率,有效延长采收梨果的保鲜期。但是该保鲜剂用于梨果采收后,以延长保鲜期,却无法改变梨果原本的品质。又如申请号为CN201010533360.X的专利技术专利《延长砂梨保鲜期的处理方法》通过将采摘的砂梨进行预 ...
【技术保护点】
一种果蔬复合保鲜剂,其特征在于:包括天麻酚性类提取物和山梨酸钾的复配溶液,所述天麻酚性类提取物和山梨酸钾的质量比为0.005~10。
【技术特征摘要】
1.一种果蔬复合保鲜剂,其特征在于:包括天麻酚性类提取物和山梨酸钾的复配溶液,所述天麻酚性类提取物和山梨酸钾的质量比为0.005~10。2.根据权利要求1所述的果蔬复合保鲜剂,其特征在于:所述天麻酚性类提取物溶液中含有天麻酚性类提取物的质量分数为0.01~0.1%;所述山梨酸钾溶液中含有山梨酸钾的质量分数为0.01~2%。3.根据权利要求1或2所述的果蔬复合保鲜剂,其特征在于:上述山梨酸钾替换成山梨酸。4.一种如权利要求1或2所述的果蔬复合保鲜剂的制备方法,其特征在于包括如下步骤:(1)将天麻酚性类提取物溶解于纯乙醇获得母液A,其中纯乙醇和天麻酚性类提取物的质量比为10~100;(2)在20~25℃温度下,将上述母液A加入至纯水混合,直至混合液中天麻酚性类提取物的质量分数为0.01~0.1%,搅拌均匀得到天麻酚性类提取物水溶液;(3)将山梨酸钾溶解于纯水中,得到质量百分比为0.01~2%的山梨酸钾水溶液...
【专利技术属性】
技术研发人员:孙志栋,柴伟刚,陈惠云,刘珠琴,陈山乔,汪峰,史婷婷,杨萌,金树权,
申请(专利权)人:宁波市农业科学研究院,
类型:发明
国别省市:浙江,33
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