Patent ID: 12234610

DETAILED DESCRIPTION OF THE EMBODIMENTS

The present disclosure will be further illustrated below with reference to embodiments.

The present disclosure provides a method for preparing a green slow-release preservative paper used for fruit and vegetable preservation. The method comprises steps as follows.

Step 1: a core paper loaded with biological preservative is prepared. One or more biological preservatives are taken, including but not limited to those as recited aforementioned. An aqueous solution or ethanol solution of the biological preservative with a certain concentration is prepared. An absorbent paper is soaked in the solution, and then taken out after completely impregnation, wherein an additive amount of the biological preservative in total is in a range of 5-5000 mg/m2. The impregnated absorbent paper is dried or aired, to obtain the core paper loaded with biological preservative, wherein the drying or airing is performed at a temperature from normal temperature to 100° C. The absorbent paper may be replaced with a non-woven fabric with water absorptivity.

Step 2: a base membrane loaded with fruit and vegetable respiration inhibitor is prepared. 5-500 mg of β-cyclodextrin-embedded 1-MCP (1-methylcyclopropene) is uniformly loaded on a surface of 1 m2of an absorbent paper coated with an adhesive, to obtain the base membrane loaded with fruit and vegetable respiration inhibitor. The absorbent paper may be replaced with a non-woven fabric with water absorptivity.

Step 3: the green slow-release preservative paper is prepared. An adhesive used for food packaging materials is applied on both sides of the core paper loaded with biological preservative, the base membrane loaded with fruit and vegetable respiration inhibitor with the same area is placed on one side, and an air-permeable paper with the same area is placed on the other side. After being pressed at a temperature from room temperature to 100° C., the green slow-release preservative paper being able to be used for fruit and vegetable preservation is obtained. The green slow-release preservative paper is sealed and stored. Subsequently, the preservative paper covers on the surface of the fruits and vegetables or is placed under the fruits and vegetables for preserving the fruits and vegetables. The air-permeable paper may be replaced with an air-permeable non-woven fabric.

Example 1

A method for preparing a green slow-release preservative paper used for fruit and vegetable preservation was performed by the following steps:

(1) Preparation of a core paper loaded with biological preservative

2,000 mg of tea polyphenol was taken and formulated into a 40 mL aqueous solution, and 1 m2of an absorbent paper was soaked therein. The impregnated absorbent paper was taken out and dried at 50° C., obtaining the core paper loaded with biological preservative.

(2) Preparation of a base membrane loaded with fruit and vegetable respiration inhibitor

200 mg of β-cyclodextrin-embedded 1-MCP (1-methylcyclopropene) was uniformly loaded on a surface of 1 m2of an absorbent paper coated with an adhesive, obtaining the base membrane loaded with fruit and vegetable respiration inhibitor.

(3) Preparation of the green slow-release preservative paper

An adhesive used for food packaging materials was applied on both sides of the core paper loaded with biological preservative. The base membrane loaded with fruit and vegetable respiration inhibitor with the same area was placed on one side. An air-permeable paper with the same area was placed on the other side. The resultant was heated to 60° C. and pressed, obtaining the green slow-release preservative paper being able to be used for fruit and vegetable preservation. The green slow-release preservative paper was sealed and stored. Plums were covered with the prepared green slow-release preservative paper and stored at normal temperature.

Example 2

A method for preparing a green slow-release preservative paper used for fruit and vegetable preservation was performed by the following steps:

(1) Preparation of a core paper loaded with biological preservative

35 mg of phytic acid and 65 mg of cinnamaldehyde were taken and formulated into a 40 mL aqueous solution, and 1 m2of an absorbent paper was soaked therein. The impregnated absorbent paper was taken out and dried at 40° C., obtaining the core paper loaded with biological preservative.

(2) Preparation of a base membrane loaded with fruit and vegetable respiration inhibitor

100 mg of β-cyclodextrin-embedded 1-MCP (1-methylcyclopropene) was uniformly loaded on a surface of 1 m2of an absorbent paper coated with an adhesive, obtaining the base membrane loaded with fruit and vegetable respiration inhibitor.

(3) Preparation of the green slow-release preservative paper

An adhesive used for food packaging materials was applied on both sides of the core paper loaded with biological preservative. The base membrane loaded with fruit and vegetable respiration inhibitor with the same area was placed on one side. An air-permeable paper with the same area was placed on the other side. The resultant was heated to 45° C. and pressed, obtaining the green slow-release preservative paper being able to be used for fruit and vegetable preservation. The green slow-release preservative paper was sealed and stored. Plums were covered with the prepared green slow-release preservative paper and stored at normal temperature.

Example 3

A method for preparing a green slow-release preservative paper used for fruit and vegetable preservation was performed by the following steps:

(1) Preparation of a core paper loaded with biological preservative

80 mg of lysozyme, 50 mg of ε-polylysine hydrochloride and 270 mg of ascorbic acid were taken and formulated into a 40 mL aqueous solution, and 1 m2of an absorbent paper was soaked therein. The impregnated absorbent paper was taken out and dried at 70° C., obtaining the core paper loaded with biological preservative.

(2) Preparation of a base membrane loaded with fruit and vegetable respiration inhibitor

400 mg of β-cyclodextrin-embedded 1-MCP (1-methylcyclopropene) was uniformly loaded on a surface of 1 m2of an absorbent paper coated with an adhesive, obtaining the base membrane loaded with fruit and vegetable respiration inhibitor.

(3) Preparation of the green slow-release preservative paper

An adhesive used for food packaging materials was applied on both sides of the core paper loaded with biological preservative. The base membrane loaded with fruit and vegetable respiration inhibitor with the same area was placed on one side. An air-permeable paper with the same area was placed on the other side. The resultant was heated to 80° C. and pressed, obtaining the green slow-release preservative paper being able to be used for fruit and vegetable preservation. The green slow-release preservative paper was sealed and stored. Plums were covered with the prepared green slow-release preservative paper and stored at normal temperature.

Example 4

A method for preparing a green slow-release preservative paper used for fruit and vegetable preservation was performed by the following steps:

(1) Preparation of a core paper loaded with biological preservative

580 mg of origanum vulgare essential oil and 1200 mg of laurel essential oil were taken and formulated into a 40 mL aqueous solution, and 1 m2of an absorbent paper was soaked therein. The impregnated absorbent paper was taken out and dried at 60° C., obtaining the core paper loaded with biological preservative.

(2) Preparation of a base membrane loaded with fruit and vegetable respiration inhibitor

300 mg of β-cyclodextrin-embedded 1-MCP (1-methylcyclopropene) was uniformly loaded on a surface of 1 m2of an absorbent paper coated with an adhesive, obtaining the base membrane loaded with fruit and vegetable respiration inhibitor.

(3) Preparation of the green slow-release preservative paper

An adhesive used for food packaging materials was applied on both sides of the core paper loaded with biological preservative. The base membrane loaded with fruit and vegetable respiration inhibitor with the same area was placed on one side. An air-permeable paper with the same area was placed on the other side. The resultant was heated to 75° C. and pressed, obtaining the green slow-release preservative paper being able to be used for fruit and vegetable preservation. The green slow-release preservative paper was sealed and stored. Plums were covered with the prepared green slow-release preservative paper and stored at normal temperature.

Example 5

A method for preparing a green slow-release preservative paper used for fruit and vegetable preservation was performed by the following steps:

(1) Preparation of a core paper loaded with biological preservative

2500 mg of thymol, 1800 mg of lemon essential oil and 700 mg of natamycin were taken and formulated into a 40 mL aqueous solution, and 1 m2of an absorbent paper was soaked therein. The impregnated absorbent paper was taken out and dried at 100° C., obtaining the core paper loaded with biological preservative.

(2) Preparation of a base membrane loaded with fruit and vegetable respiration inhibitor

5 mg of β-cyclodextrin-embedded 1-MCP (1-methylcyclopropene) was uniformly loaded on a surface of 1 m2of an absorbent paper coated with an adhesive, obtaining the base membrane loaded with fruit and vegetable respiration inhibitor.

(3) Preparation of the green slow-release preservative paper

An adhesive used for food packaging materials was applied on both sides of the core paper loaded with biological preservative. The base membrane loaded with fruit and vegetable respiration inhibitor with the same area was placed on one side. An air-permeable paper with the same area was placed on the other side. The resultant was heated to 100° C. and pressed, obtaining the green slow-release preservative paper being able to be used for fruit and vegetable preservation. The green slow-release preservative paper was sealed and stored. Strawberries were covered with the prepared green slow-release preservative paper and stored at normal temperature.

Example 6

A method for preparing a green slow-release preservative paper used for fruit and vegetable preservation was performed by the following steps:

(1) Preparation of a core paper loaded with biological preservative

450 mg of carvacrol, 350 mg of star anise oil and 100 mg of protamine were taken and formulated into a 40 mL aqueous solution, and 1 m2of an absorbent paper was soaked therein. The impregnated absorbent paper was taken out and dried at 55° C., obtaining the core paper loaded with biological preservative.

(2) Preparation of a base membrane loaded with fruit and vegetable respiration inhibitor

50 mg of β-cyclodextrin-embedded 1-MCP (1-methylcyclopropene) was uniformly loaded on a surface of 1 m2of an absorbent paper coated with an adhesive, obtaining the base membrane loaded with fruit and vegetable respiration inhibitor.

(3) Preparation of the green slow-release preservative paper

An adhesive used for food packaging materials was applied on both sides of the core paper loaded with biological preservative. The base membrane loaded with fruit and vegetable respiration inhibitor with the same area was placed on one side. An air-permeable paper with the same area was placed on the other side. The resultant was heated to 65° C. and pressed, obtaining the green slow-release preservative paper being able to be used for fruit and vegetable preservation. The green slow-release preservative paper was sealed and stored. Nanguo pears were covered with the prepared green slow-release preservative paper and stored at normal temperature.

Example 7

A method for preparing a green slow-release preservative paper used for fruit and vegetable preservation was performed by the following steps:

(1) Preparation of a core paper loaded with biological preservative

5 mg of rosemary was taken and formulated into a 40 mL aqueous solution, and 1 m2of an absorbent paper was soaked therein. The impregnated absorbent paper was taken out and aired at normal temperature, obtaining the core paper loaded with biological preservative.

(2) Preparation of a base membrane loaded with fruit and vegetable respiration inhibitor

500 mg of β-cyclodextrin-embedded 1-MCP (1-methylcyclopropene) was uniformly loaded on a surface of 1 m2of an absorbent paper coated with an adhesive, obtaining the base membrane loaded with fruit and vegetable respiration inhibitor.

(3) Preparation of the green slow-release preservative paper

An adhesive used for food packaging materials was applied on both sides of the core paper loaded with biological preservative. The base membrane loaded with fruit and vegetable respiration inhibitor with the same area was placed on one side. An air-permeable paper with the same area was placed on the other side. The resultant was pressed at normal temperature, obtaining the green slow-release preservative paper being able to be used for fruit and vegetable preservation. The green slow-release preservative paper was sealed and stored. Nanguo pears were covered with the prepared green slow-release preservative paper and stored at normal temperature.