Fresh keeping effect of the hottest clove essentia

The fresh-keeping effect of clove essential oil coated carton on honey peach

clove essential oil coated carton has an inhibitory effect on molds such as Botrytis cinerea, Alternaria and Aspergillus niger, which can slow down the decay of honey peach and prolong its shelf life by 4-5 days

at present, the domestic cold chain logistics is relatively underdeveloped, and the storage and fresh-keeping measures of fruits and vegetables are also relatively backward. The post harvest decay of fresh agricultural products such as fruits and vegetables has always been a serious problem. It has become an urgent problem to prevent the decay of fresh agricultural products such as fruits and vegetables in the logistics and sales links safely and effectively. Using chemical preservatives to preserve fruits and vegetables can achieve certain results, but the residues of chemical preservatives in fruits and vegetables will produce side effects such as carcinogenesis and teratogenesis

recent research results show that natural plant antibacterial agents have a good application prospect in the preservation of fresh agricultural products. Using clove essential oil as antibacterial agent and corrugated box as packaging carrier, a kind of coated carton with antibacterial function was prepared. Taking Shuimi Landsea and the international leader peach including BASF as the research object, the preservation effect of the coated carton on Shuimi peach was explored, which provided a new technical idea for the green preservation of fresh agricultural products such as fruits and vegetables

1 component analysis of clove essential oil

the main chemical components of clove essential oil are eugenol, acetyleugenol α- Caryophyllene. The total mass fraction of the three most abundant chemical components in clove essential oil is 97.044%, of which the relative mass fraction of eugenol is 67.792%, and the relative mass fraction of acetyleugenol is 19.920%, α- The mass fraction of caryophyllene is 9.332%

2 preparation of coated cartons

beam displacement measurement: the resolution is 0.01mm

preparation of antibacterial coating solution: polyvinyl alcohol powder is dissolved with distilled water in a constant temperature water bath at 90 ℃, and stirring is carried out during the dissolution process. The dissolved PVA aqueous solution was treated with 600W ultrasonic power for 80min at 60 ℃, and then stood for 20h until the bubbles were completely removed. Then a certain amount of PVA aqueous solution was added with clove essential oil and Tween-80 in a certain proportion at 45 ℃, and the antibacterial coating solution was prepared by magnetic stirring for 1H. The antibacterial coating liquid is divided into five groups according to the concentration of essential oil, which are recorded as CK, RD1, RD2, RD3 and RD4 respectively. The volume fraction of the corresponding essential oil is 0%, 0.3%, 0.45%, 0.6% and 0.75% respectively. The mass fraction of PVA in the coating liquid of each group is 10%, and the volume fraction of Tween-80 is 0.5%

evenly coat the above groups of antibacterial coating solution on the corrugated box partition, with the coating amount of 25 g/m2, then dry it, put it in a polyethylene bag and put it into the corrugated box to make an antibacterial coating carton

3 effect of different concentrations of clove essential oil on the antibacterial effect of coated cartons

see Table 1 for the antibacterial rate of antibacterial cardboard against three kinds of molds. Four groups of coated antibacterial paperboard had certain antibacterial effects on three kinds of molds, namely, Botrytis cinerea, Alternaria and Aspergillus niger

4 effect of coated cartons on the fresh-keeping effect of honey peach

4.1 effect on the sensory evaluation of honey peach

the sensory evaluation scores of honey peach are shown in Table 2. The sensory evaluation score of honey peach gradually decreased with the extension of storage time

4.2 effect on the decay rate of honey peach

in addition,

the decay of honey peach during storage is mainly due to the infection of molds, such as Botrytis cinerea, Rhizopus, Aspergillus niger, Alternaria, etc. If we can control the mold of honey peach during storage, we can reduce the decay of honey peach better

the experimental results showed that 0.6% clove essential oil coating could significantly reduce the decay of honey peach

4.3 effect on the quality loss rate of honey peach

the change of the quality loss rate of honey peach with storage time is shown in Figure 2. The quality loss rate of honey peach increased gradually during storage

4 the total profit of paper enterprises decreased from 83.78 billion in 2017 to 76.64 billion in 2018 4 Effect on Peach hardness

the change of peach hardness with storage time is shown in Figure 3. With the increase of peach maturity, pectin is gradually decomposed, and the pulp will soften accordingly. By comprehensive comparison, cartons coated with 0.6% clove essential oil can better maintain the hardness of honey peach

4.5 effect on soluble solids of honey peach

the content of soluble solids not only represents the amount of nutrients in the fruit, but also has a close relationship with the taste of honey peach. The change trend of soluble solid content of honey peach with storage time is shown in Figure 4. During the storage period, the soluble solids of honey peach showed a small increase at first and then decreased

4.6 effect on VC content of honey peach

vc is an important nutrient in honey peach and an important index reflecting the quality of honey peach. The change of VC content of honey peach with storage time is shown in Figure 5. It can be seen that with the passage of storage time, the VC content of honey peach in each group of cartons gradually decreases

4.7 effect on the titratable acid content of honey peach

titratable acid greatly affects the flavor of honey peach. Generally, fresh fruit with high sugar and acid has strong flavor and excellent quality. The change of titratable acid content of honey peach with storage time is shown in Figure 6. It can be seen that the content of titratable acid in honey peach gradually decreased with the extension of storage time

5 conclusion

the carton coated with 0.6% clove essential oil has the best fresh-keeping effect on honey peach, and can prolong the shelf life of honey peach by 4-5 days