Abstract
Screening natural plant extracts that have antibacterial microbial effects on the spoilage and deterioration of vegetables and fruits. Many plants and their extracts have certain antiseptic and bacteriostatic effects. Using these natural plant-based antiseptic and bacteriostatic agents may prevent food spoilage and play a role in keeping fresh. It also has the functions of anti-oxidation and disease prevention. The extracted components from the extracted plants are used to make natural fruit and vegetable preservatives, and the extracted components with antibacterial and non-cytotoxicity are screened to reduce the problems of pineapples ’decay and mold incision during shipping. The use of antibacterial substances and wood microfibers for the transportation and storage of fresh-keeping packaging cartons and bags for fruit and vegetable renewal and research and development. The physical and chemical methods are used to prepare wood microfiber materials. In terms of fresh-keeping packaging carton bags, the strength and antibacterial properties of the fresh-keeping packaging carton bags are increased to achieve the fresh-keeping effect of fruits and vegetables during transportation and storage, and at the same time to achieve the purpose of environmental friendliness. Evaluate the optimal combination of ethylene adsorption for different wood porous recycled carbon materials and process parameters. Develop a wood porous recycled carbon material process, supplement the specific surface area to evaluate the surface area performance of the porous material, and develop the monocotyledonous plant porosity. The added value of carbon materials used to slow down the aging process of fruits. Wood porous circulating carbon materials use thermal cracking to generate pores inside the material and increase its surface area to produce molecular sieve-like functions. It can adsorb plant hormones such as ethylene to promote fruit ripening Gas so that the goal of extending the shelf life of fruits and vegetables can be achieved. Carbonization is a multi-variable and subtle process. Materials, heating procedures, shielding gas, activation, and other factors will affect the final yield and adsorption performance of carbonization. The relevant results of the development process can be used for reference in the preservation of fruits and vegetables and the export storage and transportation industry.