Study On The Effects Of Postarvest Treatment With Cloves And Other Kinds Of Antibacerial Ingredients On Fruits And Vegetables

In this paper studied extraction of cloves and other natural antibacterial substances as well as preservation effects, as to explore the development of a natural and efficient, green non-toxic fruit and vegetable preservation, and packaging technology.First of all, pairs of clove, cinnamon, rhubarb,berberine,pepper,light bamboo,wild chrysanthemum, water iris,fennel,Galangal and other10kinds of antimicrobial properties of the material were compared, screening out a good antibacterial effect of clove, cinnamon.Systematic research results indicated that clove extract to Penicillium, Pythium, Alternaria, E. coli, Staphylococcus aureus minimum inhibitory concentration(MIC), respectively3.125,1.56,6.25,6.25,3.125μl/1, the minimum bactericidal concentration (MBC), respectively3.125,3.125,6.25,6.25,6.25μl/1; cinnamon extract to Penicillium, Pythium, Alternaria, the minimum inhibitory concentration of E. coli were3.12,3.125,6.25,6.25μl/1, the minimum bactericidal concentration(MBC), respectively3.125,6.25,6.25,6.25μl/1.By GC-MS analysis identified different ways of extraction of eugenol contented of the different antimicrobial ingredients, including Soxhlet method, ultrasound-assisted method, steam distillation, their absolute levels were180mg/ml,287mg/ml,391mg/ml; using the same approach to cinnamon, the three methods of extraction of cinnamic aldehyde, respectively:27.5mg/ml,95.8mg/ml,135.6mg/ml.Clove essential oil extraction process were optimized by Orthogonal experimental method in order to clove oil extraction rate as an indicator, the impact:ethanol volume fraction of "solid-liquid ratio" Ultrasonic Temperature "ultrasonic time; optimum conditions:solid-liquid ratio was1:20, ultrasonic time of90min, the volume fraction of75%ethanol, ultrasonic temperature of65℃.Clove oil and cinnamon oil can significantly inhibit postharvest decay of strawberries, SSC, the total content of acid and the decline in Vc, inhibit strawberry respiration and ethylene production, delayed maturation and aging process of strawberry and maintain postharvest quality of strawberries and flavor. Respectively0.3%concentration of clove oil and0.1%concentration of the cinnamon oil processing strawberries, can achieve a better preservation effect. Clove and cinnamon oil compound on fruit, has a synergistic effect.The results showed that clove oil and cinnamon oil on the postharvest pathogen has a good inhibitory effect, the original flavor of the treated fruit did not produce any adverse effects. As a safe source of plant extract, cloves oil and cinnamon oil can be used as a new type of plant essential oils fruit and vegetable preservative.