The “A Flammable Preservative of Fruit and Vegetable Smoke Formulation Agent†completed by Jiang Yueming and Qu Hongxia of the South China Botanical Garden of the Chinese Academy of Sciences won the national invention patent authorization (patent number: ZL200910039138.1).
At present, the storage methods of fruits and vegetables mainly include physical methods and chemical methods. Among them, physical methods such as cold chain and modified atmosphere storage are more ideal and safe methods, but their use cost is higher, and the occurrence of post-harvest diseases cannot be fully controlled, especially the cold resistance Diseases caused by pathogens such as citrus green mold, Phytophthora litchi, Papaya and other fruit acid rot bacteria. The traditional chemical fungicide soaking method is prone to hanging rubbing, causing mechanical injuries to fruits and vegetables, and some fruits, such as mango, papaya, kiwi, etc., have a layer of wax or epidermal hair on their surface. Soaking with fungicide will destroy this natural protection. Layer, which seriously affects the appearance quality of the fruit. Smoke-type preservatives can overcome the shortcomings of the above-mentioned soaking-type preservatives, but currently there are not many smoke-type preservatives developed, and it is not yet effective in controlling common diseases during storage.
The invention relates to an easily ignited smoke-preserving agent for fruits and vegetables, which is characterized by 100% total mass fraction, 10% to 40% fungicide, 15% to 25% potassium nitrate, and 30% to 50% wood powder. Sulphur powder 3% ～ 5% and sodium carboxymethylcellulose 5% ～ 15%, the bactericide is 2- (thiazol-4-yl) benzimidazole, N-propyl-N- [2- (2,4,6-trichlorophenoxy) ethyl] -imidazole-1-carboxamide, 3- (3,5-dichlorophenyl) -1-isopropylcarbamoyl hydantoin, N- (4,6-dimethylpyrimidin-2-yl) aniline, 4- (2,2-difluoro-1,3-benzodiox-4-yl) pyrrole-3-carbonitrile or (E)- A mixture of two of 2- {2- [6- (2-cyanophenoxy) pyrimidin-4-yloxy] phenyl} -3-methoxymethyl acrylate.
The invention can suppress the diseases of fruits and vegetables during storage, reduce the post-harvest rot loss of fruits and vegetables, especially mango, papaya, kiwi, etc. by 15% to 25%, prolong their post-harvest storage life, maintain their appearance, and thus maintain the economic value of these fruits.
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