What are the fresh-keeping effects of plant extracts in fruits and vegetables?
The post-harvest preservation of agricultural products is always an important issue related to the sustainable development of agriculture. The use of natural plant extracts to preserve the freshness of fruits and vegetables can reduce the adverse effects of chemical synthetic fungicides on human health and effectively prevent the resistance of plant pathogens.
The natural plant extracts that can be used in the storage and preservation of fruits and vegetables are mainly natural spices and some Chinese herbal medicines, and their extracts have a strong inhibitory effect on the main pathogenic bacteria in the process of storage and preservation of fruits and vegetables. Most of the active ingredients of natural antiseptic and fresh-keeping agents are volatile essential oils, which achieve antibacterial effects mainly through the cell membranes of microorganisms or energy metabolism pathways.
The main application methods of natural plant extracts in the preservation of fruits and vegetables are dipping, fumigation, spraying, or combination with carriers such as cling paper and coating agents, but there is still a lack of mature industrial application technology. Future research on the development of plant-derived fruit and vegetable preservatives should focus on determining the relationship between the active ingredients of plant extracts and the structure-activity relationship, as well as the system engineering technology for industrial application.
The preservation of fruits and vegetables in my country has long relied on chemical preservatives, but with the increase in the number of uses, the problems of drug resistance and harm to human health have become increasingly prominent. Plant extracts are green and environmentally friendly, and have become a hot spot in the development of preservatives in recent years. The plant resources, extraction methods, sterilization principles and application progress in the development of preservatives are discussed, and the problems and development prospects that will be faced in the development process are pointed out. Baco takes this as the goal and focuses on the extraction process, drying process and production technology The continuous innovation and improvement in the past has finally overcome the problem of melting caused by oligosaccharides in plants and solidification caused by strong hygroscopicity of plant extracts. Using advanced, reasonable and scientific production technology, the quality of natural plant extracts A breakthrough has been made.
