Combustible fruit and vegetable smoke formulation fresh-keeping agent

• Main Authors: JIANG YUEMING, YANG BAO, LI YUEBIAO, DUAN XUEWU, LIN WENBIN, QU HONGXIA
• Format: Patent
• Language: Chinese; English
• Published: 11.05.2011
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a combustible fruit and vegetable smoke formulation fresh-keeping agent which is characterized by comprising the following components according to the total mass percent being 100 percent: 10-40 of disinfectant, 15-25 of potassium nitrate, 30-50 of cellulosine, 3-5 of sulphur and 5-15 of sodium carboxymethyl cellulose. The disinfectant is the mixture of two of such components as 2-(thiazole-4-yl) benzoglioxaline, N-propyl-N-(2-(2, 4, 6-trichlorophenoxy) ethide)-imidazole-1-methanaamide, 3-(3, 5-dichlorophenyl)-1-isopropyl formamyl hydantoin, N-(4, 6-dimethylpyrimidine-2yl) aniline, 4-(2, 2-difluoro-1, 3-benzodioxygen-4-yl) pyrrole-3-nitrile or (E)-2-<2-(6-(2-cyanophenoxyl) pyrimidine-4yl oxide) phenyl>-3-methoxyl methacrylate. The invention can inhibit the diseaseof fruit and vegetable in storage period, leads the rottenness loss of the picked fruit and vegetable, especially mango, pawpaw, Chinese goosebeery and the like, to be lowered by 15-25 percent, prolongs the storage service li