Mango preservative

A preservative and mango technology, applied in the field of mango preservatives, can solve the problems of complex and cumbersome preparation methods of preservatives or preservative films, short release period of preservatives or preservative films, and high production costs, so as to reduce the incidence of mango anthracnose Occurrence, low production cost, good fresh-keeping effect

Inactive Publication Date: 2018-04-20
柳州市晟铂贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present technology provides an effective way for prevention or reduction of damage caused by harmful microorganisms during storage on bananas that have been harvested from different parts throughout history. This results in improved quality products with fewer spoilage issues compared to traditional methods such as storing them at room temperature before sale.

Problems solved by technology

This patented technical problem addressed by this patents relates to improving the quality control (QC) process for producing bananas with improved shelf life at home from harvested fruits without causing damage caused by excessive exposure time between collection and use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of mango antistaling agent, its component material and mass percentage content thereof:

[0037] Sucrose Esters 15%

[0038] Sodium Sorbate 10%

[0039] Citric acid 30%

[0040] Carboxymethyl Cellulose 20%

[0041] Tea polyphenols 25%

[0042] Astragalus Polysaccharide 5%.

Embodiment 2

[0044] A kind of mango antistaling agent, its component material and mass percentage content thereof:

[0045] Sucrose Esters 11%

[0046] Sodium Sorbate 15%

[0047] Citric Acid 25%

[0048] Carboxymethyl Cellulose 24%

[0049] Tea polyphenols 21%

[0050] Astragalus polysaccharide 9%.

Embodiment 3

[0052] A kind of mango antistaling agent, its component material and mass percentage content thereof:

[0053] Sucrose Esters 19%

[0054] Sodium sorbate 6%

[0055] Citric acid 34%

[0056] Carboxymethyl Cellulose 16%

[0057] Tea polyphenols 29%

[0058] Astragalus polysaccharide 3%.

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PUM

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Abstract

The invention provides a mango preservative. The preservative comprises the following components: sucrose ester, sodium sorbate, citric acid, carboxymethylcellulose, tea polyphenol and astragalus polysaccharide. The mango preservative disclosed by the invention is excellent in preservation effect, low in production cost, safe and non-toxic, the various active ingredients achieve synergistic effects, mango anthracnose diseases of the picked mangoes can be effectively reduced, and the green and environmental-friendly requirements on fruit and vegetable preservation are met.

Description

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Claims

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Application Information

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Owner 柳州市晟铂贸易有限公司
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