Study On The Preservatives Of Lemon Essential Oil And Extract From Lotus Leaf

In recent years,with awareness of agricultural products Quality and Safety enhanced, People want to eat fruits and vegetables of green, organic, no pesticide residues, so it must have wide market prospects to develop pollution-free source preservation. Research&development center of biorational pesticide in Northwest A&F university found that Lemon Essential Oil and Ethanol Extract from Lotus Leaf have excellent preservation activity on Kiwi fruit and Cherry Tomatoes respectively. The primary conclusions were as follows:1. Lotus leaf extract preservative: After sifting through the kinds and content of coating agent, emuisifier, plasticizer, including konjac glucomannan sodium alginate starch sodium carboxymethyl cellulose film forming substance and glyceryl mnonostearate surose ester, Secretary 80, Secretary 60, Secretary 80, Twain 20, Twain 60, Twain 20 and other commonly used emulsifier. By orthogonal experiment,the formula of the ethanol extract of lotus leaf was determined as:0.05% ethanolic extract from lotus leaf, 1.2% mixed by film agent(sodium alginate: konjac glucomannan chitosan = 2:1), 0.5% mixed emulsifier(monoglyceride: sucrose ester = 1:1), 0.4% glycerol, add water to complement the 100%. The ethanol extract of lotus leaf preservation can significantly prolong the shelf life of the kiwi fruit. After 18 days, the vitamin C content of the kiwi fruit was 107.73mg/100 g, in the blank control group was 62.37 mg/100 g, in 1-MCP fumigation treatment group was 85.05 mg/100 g. The ethanol extract of lotus leaf preservative was significantly better than blank control group and 1-MCP preservation. The results show that the ethanol extract of lotus leaf preservation has a good effect on the preservation of kiwi fruit.2. lemon oil preservative :Through the primary screening of the ME, Selected 4 kinds of surfactant including Tween-80 1601, TX-01,601#.According to the percentage of water content in the system to determine the critical point of water. The total surface active agent, oil phase and water phase were as the three vertices of pseudo ternary phase diagrams, using Origin software construct pseudo ternary phase diagrams. With the area of ME region as the indicator parameter The best formulation of the optimum formulation was determined as: 15% lemon oil,TX-01 26.3%,glycerol 2.4%,using water complemented to 100%. ME technician indexes are as follows: miscible with water, no any precipitation and suspension; return to transparent after repeated freeze; transparent temperature range-4 to 53℃; 54 ± 1℃ storage 14 days, limonene decomposition rate is 4.53%;-4℃ storage 7 days, the appearance of the ME is still transparent state. The ME’s preservation effect was evaluated on Cherry Tomatoes. After 15 days, the deteriorated fruit rate was 14.29%, which was significantly better than the blank control. The results show that 15% Lemon oil Preservative has excellent preservation effect.