Food additive production status & development trend

It was learned on October 25 that "a banana fresh-keeping agent and a method for storing bananas" completed by Jiang Yueming from the South China Botanical Garden of the Chinese Academy of Sciences and others were authorized by the national invention patent (patent number: ZL201810291872.6).

The invention found through experiments that after the banana fruit is treated with Sodium Dichloroisocyanurate/a>, the ripening of bananas can be effectively delayed, and the postharvest storage time of bananas can be prolonged by 7 to 10 days.

After 28 days of storage, the yellowing index of the control group and the treatment group are respectively At 6.13 and 3.00, the ethylene release peak and the respiration peak were delayed by 8 days and 4 days, respectively.

According to the method of the present invention, the timely harvested green ripe banana fruits are kept fresh, and then packaged in polyethylene film bags and stored under the conditions of 25±2℃ and relative humidity of 90±5%, which can effectively delay the banana fruit. Ripe and rot, maintain good fruit quality, and the fruit can be stored for 20-30 days, and the good fruit rate can reach more than 80%.