CN110353036B

CN110353036B - Vegetable and fruit preservative, preparation method and application thereof

Info

Publication number: CN110353036B
Application number: CN201910691131.1A
Authority: CN
Inventors: 刘大会; 李金鑫; 黄必胜; 叶俊伟; 王欣格; 赵璐
Original assignee: Hubei College of Chinese Medicine
Current assignee: Hubei College of Chinese Medicine
Priority date: 2019-07-29
Filing date: 2019-07-29
Publication date: 2022-07-19
Anticipated expiration: 2039-07-29
Also published as: CN110353036A

Abstract

The disclosure belongs to the technical field of fruit and vegetable fresh-keeping agents, and particularly relates to a fruit and vegetable fresh-keeping agent, and a preparation method and application thereof. The vegetables and fruits are short in preservation period and easy to rot, so that the application of the fruit and vegetable preservative has important significance for maintaining the quality of the vegetables and fruits and reducing the number of rotten fruits and vegetables. The conventional fruit and vegetable preservative is mainly composed of chemical components, and has certain potential safety hazard after long-term use. Research shows that the traditional Chinese medicine extract can be used as a fruit and vegetable preservative and is safer than a chemical preservative. The fruit and vegetable preservative takes the artemisia argyi extract as a main component, is matched with effective components such as the kudzuvine root and the bletilla striata, can obviously reduce the rotting rate of the fruits and vegetables, has important significance in practical production, and provides valuable reference experience for the application of the traditional Chinese medicine in the fruit and vegetable preservative.

Description

Vegetable and fruit preservative as well as preparation method and application thereof

Technical Field

The disclosure relates to the technical field of vegetable and fruit preservatives, in particular to a vegetable and fruit preservative with traditional Chinese medicine extraction components, and a preparation method and application thereof.

Background

The information in this background section is only for enhancement of understanding of the general background of the disclosure and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.

Because the territory of China spans a plurality of climatic zones, the production difference of the vegetable and fruit varieties is large. In order to meet the demand of consumers for food diversity, many fruits and vegetables need to be transported over long distances. However, many vegetables or fruits have short preservation period, and are easy to deteriorate during storage and transportation, and the inherent hardness and moisture of fruit pulp are easy to damage, even rot and acidification are generated, which causes economic loss. The cost of freezing transportation is too high, and in order to improve economic profit and reduce the probability of deterioration and rot of vegetables and fruits, a preservative is usually adopted in the field for preservation.

Currently used food preservatives include benzoic acid, Butyl Hydroxyanisole (BHA), dibutylhydroxytoluene (BHT), and the like. The chemical components have wide application as a vegetable and fruit fresh-keeping means, but certain potential safety hazards exist, the vegetable and fruit cannot be thoroughly cleaned in use, and the residual fresh-keeping agent not only influences the taste of the vegetable and fruit, but also can cause harm to human health after being taken for a long time. In recent years, plant extracts have been favored as vegetable and fruit preservatives. Patent CN 108719464 a reports "a vegetable and fruit preservative and a preparation method thereof", which uses xanthan gum, glacial acetic acid, potassium sorbate, bamboo leaf extract and garlic extract to make a composite preservative to preserve vegetables and fruits, and has a certain preservation effect on tomatoes and cucumbers. However, the inventor thinks that the main components of the preservative, bacteriostatic and bactericidal agent, except the bamboo leaf extract and the garlic extract, still have chemical preservatives such as potassium sorbate, and the chemical synthetic preservatives are not easy to clean and are not good for human health after being eaten for a long time. In the research of plum constructors and the like, the fresh-keeping effect of the folium artemisiae argyi extract on cucumbers is provided, and a research idea is provided for applying the folium artemisiae argyi extract to fresh keeping of fruits and vegetables.

Disclosure of Invention

In view of the research background, the inventor believes that the provision of the fruit and vegetable fresh-keeping agent with natural components and safer use has important significance for food safety and improvement of economic benefits of fruits and vegetables.

In order to achieve the technical effects, the present disclosure provides the following technical solutions:

the first aspect of the disclosure provides a vegetable and fruit preservative, which comprises the following raw materials: water, ethanol, folium Artemisiae Argyi extract, radix Puerariae, and rhizoma Bletillae.

The mugwort used in the fruit and vegetable agent disclosed by the invention is powder left after mugwort leaves are prepared into mugwort floss, mainly comprises fine powder, petioles or veins of the mugwort leaves, and belongs to production waste. The yield is huge, but no wider use way is available, which causes great waste of resources. As known in the art, the moxa has good sterilization and bacteriostasis effects, and the natural vegetable and fruit preservative prepared by developing the moxa powder can better treat the moxa powder, realize the full utilization of resources and reduce the production cost of the preservative.

Aiming at the application of the moxa extract in cucumber preservation disclosed in the prior art, the disclosure further provides a compound fruit and vegetable preservative, and the components of the kudzu root and the bletilla are added. The bletilla striata is a common traditional Chinese medicine and has the effects of stopping bleeding and resisting bacteria, and the bletilla striata polysaccharide gum can be applied to daily chemical products to replace a chemical thickening agent and has the functions of reducing irritation, protecting skin, delaying senility and the like; the kudzu vine root is a medicinal and edible food material, can be used as a medicine, can also be eaten daily for health preservation and health care, has good effects of expanding blood vessels and improving microcirculation through modern research, and has high viscosity. The two are used in the formula of the vegetable and fruit preservative, can form a layer of film on the surface of the vegetable and fruit, carry the moxa powder extract to isolate external microorganisms, and enhance the preservation effect. The invention provides a formula of the fruit and vegetable preservative with good effect by applying the combination to fruit and vegetable preservation for the first time.

Preferably, the raw materials comprise the following components in parts by weight: 85-95 parts of water, 3-5 parts of ethanol, 0.8-1.2 parts of a moxa extract, 1-3 parts of kudzu root and 5-8 parts of bletilla striata.

Preferably, the mugwort extract is an aqueous extract, a 50% ethanol extract, an ethanol extract or an ethyl acetate extract. Wherein the 50% ethanol extract is obtained by using 50% ethanol solution as solvent; the ethanol extract is obtained by using pure ethanol as an extraction solvent.

Further, the extract is ethyl acetate extract or ethanol extract. According to the application, the fresh-keeping effect of different solvent moxa extracts is researched, and the fresh-keeping effect of each group of extracting solution and the shrinkage condition of the cherry tomatoes are observed after the cherry tomatoes are respectively soaked in the extract solution. Researches show that the ethyl acetate extract and the ethanol extract group can effectively reduce the weight loss of the cherry tomatoes and have high preservation efficiency. The ethanol extract of mugwort is more effective in consideration of the safety of the use of the solvent.

In a second aspect of the disclosure, a preparation method of a vegetable and fruit preservative is provided, wherein the preparation method comprises the following steps: mixing water, ethanol, folium Artemisiae Argyi extract, radix Puerariae, and rhizoma Bletillae, and stirring.

In the research of the xylonite, an edible packaging film of kudzuvine root starch-chitosan for preserving water chestnut is provided, and the application of kudzuvine root in a fruit and vegetable preservation composite film is provided. Bletilla striata also has been used in the art as a film-forming material due to its swelling in water to a yellowish translucent viscous gum. The application mode of the radix puerariae-rhizoma bletillae as a composite film forming material is provided for the first time, and researches of the application show that the rot rate of fruits is remarkably reduced by adding the radix puerariae-rhizoma bletillae into the formula of the application.

In the preservative provided by the disclosure, the kudzu root and the bletilla are matched to be used as film forming agents.

Preferably, the preparation method of the moxa extract comprises the following steps: adding an extraction reagent into the moxa, soaking, performing ultrasonic extraction to obtain an extracting solution, and removing a solvent in the extracting solution to obtain the moxa extract.

Further, the extraction reagent is water, ethyl acetate, an ethanol solution or ethanol.

Furthermore, the volume ratio of the moxa to the extraction reagent is 1 (4-6).

Further, the soaking time is 12-48 h.

Further, the ultrasonic time is 25-35 min, or the ultrasonic power is 200-300W, or the ultrasonic temperature is 22-28 ℃.

In some embodiments, the moxa is extracted using ethanol as the extraction agent.

In some embodiments, the sonication is repeated and the extracts obtained are combined.

In some embodiments, the filtration is performed by suction filtration through a polyethylene glycol filter membrane.

Preferably, the preparation method of the kudzuvine root comprises the following steps: grinding radix Puerariae, filtering to obtain filtrate, and drying.

Preferably, the preparation method of the common bletilla pseudobulb comprises the following steps: rhizoma Bletillae is pulverized and filtered to obtain a slurry fraction.

Preferably, the preparation method of the vegetable and fruit preservative comprises the following steps: dissolving folium Artemisiae Argyi extract in ethanol, adding radix Puerariae, and mixing to obtain mixture; and adding water and bletilla striata into the mixture, and heating to obtain the vegetable and fruit preservative.

In a third aspect of the present disclosure, a method for using the vegetable and fruit preservative of the first aspect is provided, where the method includes the following steps: soaking the vegetables or fruits to be treated in the vegetable and fruit preservative of the first aspect, taking out and airing; or spraying the vegetable and fruit preservative on the surface of the vegetable and fruit to be treated.

Preferably, the soaking time is 2-5 min.

The fourth aspect of the disclosure provides an application of the vegetable and fruit preservative of the first aspect in the field of fruit and vegetable preservation.

Compared with the prior art, the beneficial effect of this disclosure is:

1. according to the preservative, the preservative effect on vegetables and fruits is good based on the antibacterial effect of the moxa powder, in the preservative experiment of the moxa powder extract on the cherry tomatoes, the preservative efficiency of the moxa powder ethyl acetate extract and the preservative efficiency of the ethanol extract on the weight loss of the cherry tomatoes respectively reach 11.68% and 10.61%, and the wrinkles of peels are well inhibited; in the grape preservation experiment by the preservative, the preservative has a remarkably slowed trend on the rot rate, the pH reduction and the hardness reduction of grapes.

2. According to the preservative, the radix puerariae and the fresh liquid of rhizoma bletillae are used as the composite film forming agent, a layer of film containing the moxa powder extract can be formed on the surfaces of vegetables and fruits, the preservation effect is enhanced, and the preservation efficiency is greatly improved compared with the preservative without the film forming agent and the single film forming agent.

3. The natural edible components are adopted in the food, and the food does not contain any additive or preservative, so that the food has excellent guarantee on human health and food safety. In the formula components, the mugwort powder is derived from leaves of mugwort of the family Compositae, and has the effects of warming channels, stopping bleeding, dispelling cold and relieving pain; the rhizoma bletillae is from tubers of bletilla striata of the family Orchidaceae, and has the effects of astringing to stop bleeding, eliminating swelling and promoting granulation; radix Puerariae is derived from root of Pueraria lobata Ohwi of Leguminosae, and has effects of relieving muscles and fever, promoting fluid production to quench thirst, and relieving alcoholism.

Drawings

The accompanying drawings, which are included to provide a further understanding of the disclosure, illustrate embodiments of the disclosure and together with the description serve to explain the disclosure and are not to limit the disclosure.

FIG. 1 is a graph of weight loss vs. days for cherry tomatoes treated with different solvent extracts of example 1;

wherein, FIG. 1A shows the weight loss of cherry tomato treated with the folium Artemisiae Argyi powder extract containing water extract and 50% ethanol solvent of control group 1; FIG. 1B shows the weight loss of cherry tomato treated with the moxa powder extract of control group 2 in ethanol and ethyl acetate.

FIG. 2 is a schematic representation of the epidermis of cherry tomato after different mugwort powder extracts treatment in example 1;

wherein FIG. 2A is cherry tomato of control group 1, FIG. 2B is water extract treated group, FIG. 2C is 50% ethanol extract treated group, FIG. 2D is cherry tomato of control group 2, FIG. 2E is ethyl acetate extract treated group, and FIG. 2F is ethanol extract treated group.

FIG. 3 is a histogram of the hardness of the longitudinal sections of grapes stored for three days treated with the different formula preservatives in example 2;

FIG. 4 is a pH histogram of grapes treated with the antistaling agent in example 2 after three days storage.

Detailed Description

It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs.

It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present disclosure. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.

As described in the background art, fruit and vegetable preservatives are commonly used in the art to reduce the rate of decay of products in order to facilitate long-distance transportation of fruits and vegetables. The common fruit and vegetable preservative is a chemical component preservative, and has certain potential safety hazard after long-term use. The traditional Chinese medicine extract has the characteristic of safety when being used for preserving fruits and vegetables, and is gradually favored by technical personnel. The present invention provides a fruit and vegetable preservative, wherein a moxa extract is adopted as a main component, and a significant preservative effect is achieved through the composite effect of the kudzuvine root and the bletilla striata.

In order to make the technical solutions of the present disclosure more clearly understood by those skilled in the art, the technical solutions of the present disclosure will be described in detail below with reference to specific examples and comparative examples.

Example 1

Weighing 125g of folium Artemisiae Argyi powder, adding into a conical flask, adding 500ml of water, 50% ethanol (volume concentration), ethanol and ethyl acetate, soaking for 24h, performing ultrasonic treatment for half an hour, pouring the extract into a filter bag, sufficiently extruding the filtrate, filtering the coarse filtrate to obtain a primary extract, continuously adding 500ml of solvent to extract to obtain a secondary extract, mixing the extracts, placing on a water bath to volatilize the solvent, and freeze-drying to obtain extract powders of four different solvents.

Respectively dissolving appropriate amount of water extract and 50% ethanol extract in ultrapure water to obtain folium Artemisiae Argyi powder water extract solution (experiment group 1) and folium Artemisiae Argyi powder 50% ethanol extract solution (experiment group 2) with mass concentration of 0.01g/ml, and using ultrapure water as blank control (control group 1); the ethanol extract and the ethyl acetate extract were measured and dissolved in 5% ethanol (volume concentration) to prepare a folium artemisiae argyi ethanol extract solution (experimental group 3) and a folium artemisiae argyi ethyl acetate extract solution (experimental group 4) with a mass concentration of 0.01g/ml, and 5% ethanol (volume concentration) was used as a blank control (control group 2).

Selecting the same batch of cherry tomatoes with consistent freshness and size, placing the cherry tomatoes in the control group and the experimental group, soaking for 3 minutes, and airing. After air drying, the treated cherry tomatoes were stored at room temperature, and each 5 cherry tomatoes were placed in a plastic bowl for one treatment, which was repeated three times. And weighing and observing the weight loss of each treatment group every day, and calculating and observing the preservation efficiency and the cherry tomato peel folding degree of each final treatment. The calculation formula is as follows: the fresh-keeping efficiency is (blank group final weight loss-experimental group final weight loss)/blank group final weight loss. The results of the experiment are shown in table 1 and fig. 1 and 2.

TABLE 1 fresh keeping efficiency of different solvent extracts

The comprehensive results show that the blumea balsamifera powder aqueous extract, the 50% ethanol extract, the ethanol extract and the ethyl acetate extract have a certain fresh-keeping effect on the cherry tomatoes. The weight loss amount is the weight loss of the fruits in storage and transportation, and is a common index for measuring the effect of the preservative. The preservation efficiency of the moxa powder extract on the indication of the loss of the weight of the cherry tomatoes is ethyl acetate > 100% ethanol > 50% ethanol > water, and the preservation component of the moxa powder extract is mainly the alcohol-soluble part of the moxa powder. Wherein, the fresh-keeping efficiency of the ethyl acetate extract is 11.68 percent, the fresh-keeping efficiency of the ethanol extract is 10.61 percent, and the ethyl acetate extract and the ethanol extract are close to each other and have good fresh-keeping effects. In the aspect of cherry tomato peel wrinkling, after 16 days of normal-temperature storage, the blank control group has large wrinkles, the water extract and the 50% ethanol extract are obviously improved compared with the blank control group, but more wrinkles are generated, and the ethyl acetate extract and the ethanol extract relieve the shrinkage of the cherry tomato peel to a greater extent, wherein the ethanol extract is the most obvious.

Example 2

And (4) taking ultrapure water from an ultrapure water machine to obtain the product.

Example 3

Taking 1.25g of the blumea balsamifera powder ethyl acetate extract obtained in example 1, adding 5ml of ethanol, placing the mixture in an ultrasonic instrument for ultrasonic treatment for 1 hour to fully dissolve the extract, transferring the dissolved extract to a beaker, adding 175ml of water into a digital display constant temperature magnetic stirrer, and fully and uniformly stirring the mixture to obtain the blumea balsamifera powder ethyl acetate extract.

Example 4

Taking 1.25g of the blumea balsamifera powder ethyl acetate extract obtained in the example 1, adding 5ml of ethanol, and placing the mixture in an ultrasonic instrument for ultrasonic treatment for 1 hour to fully dissolve the extract; 2g of kudzu root powder is taken, 6ml of water is added, the mixture is fully ground into slurry, 44ml of water is added, and the mixture is placed on an electric furnace to be heated and stirred for 10 minutes. Transferring the dissolved ethyl acetate extract of folium Artemisiae Argyi powder and radix Puerariae powder solution into a beaker, adding 125ml water into digital display constant temperature magnetic stirrer, and stirring well to obtain the final product.

Example 5

Taking 1.25g of the blumea balsamifera powder ethyl acetate extract obtained in the example 1, adding 5ml of ethanol, and placing the mixture in an ultrasonic instrument for ultrasonic treatment for 1 hour to fully dissolve the extract; taking 10ml of fresh rhizoma bletillae liquid, adding 50ml of water to fully dissolve, and placing on an electric furnace to heat and stir for 10 minutes. Transferring the dissolved ethyl acetate extract of the mugwort powder and the fresh liquid of the bletilla striata into a beaker, adding 125ml of water on a digital display constant temperature magnetic stirrer, and fully and uniformly stirring to obtain the composition.

Example 6

Taking 1.25g of the blumea balsamifera powder ethyl acetate extract obtained in the example 1, adding 5ml of ethanol, and placing the mixture in an ultrasonic instrument for ultrasonic treatment for 1 hour to fully dissolve the extract; taking 2g of kudzu root powder, adding 6ml of water, fully grinding into slurry, adding 10ml of fresh rhizoma bletillae liquid and 44ml of water, fully dissolving, and placing on an electric furnace for heating and stirring for 10 minutes. Transferring the dissolved ethyl acetate extract of the mugwort powder, the kudzu root powder and the fresh liquid of the bletilla striata into a beaker, adding 125ml of water on a digital display constant temperature magnetic stirrer, and fully and uniformly stirring to obtain the product.

Example 7

Taking 1.25g of the folium artemisiae argyi powder ethanol extract obtained in the embodiment 1, adding 5ml of ethanol, putting the mixture into an ultrasonic instrument for ultrasonic treatment for 1 hour to fully dissolve the extract, transferring the dissolved extract into a beaker, adding 175ml of water into a digital display constant temperature magnetic stirrer, and fully and uniformly stirring the mixture to obtain the folium artemisiae argyi powder.

Example 8

Taking 1.25g of the folium artemisiae argyi powder ethanol extract obtained in the example 1, adding 5ml of ethanol, and putting the mixture into an ultrasonic instrument for ultrasonic treatment for 1 hour to fully dissolve the extract; taking 2g of kudzu root powder, adding 6ml of water, fully grinding into slurry, adding 44ml of water, fully dissolving, and placing on an electric furnace for heating and stirring for 10 minutes. Transferring the dissolved ethyl acetate extract of folium Artemisiae Argyi powder and radix Puerariae powder solution into a beaker, adding 125ml water into digital display constant temperature magnetic stirrer, and stirring well to obtain the final product.

Example 9

Taking 1.25g of the folium artemisiae argyi powder ethanol extract obtained in the example 1, adding 5ml of ethanol, and putting the mixture into an ultrasonic instrument for ultrasonic treatment for 1 hour to fully dissolve the extract; taking 10ml of fresh rhizoma bletillae liquid, adding 50ml of water to fully dissolve the rhizoma bletillae liquid, and placing the rhizoma bletillae liquid on an electric furnace to heat and stir for 10 minutes. Transferring the dissolved ethyl acetate extract of folium Artemisiae Argyi powder and fresh rhizoma Bletillae liquid into a beaker, adding 125ml water into a digital display constant temperature magnetic stirrer, and stirring well to obtain the final product.

Example 10

Taking 1.25g of the folium artemisiae argyi powder ethanol extract obtained in the example 1, adding 5ml of ethanol, and putting the mixture into an ultrasonic instrument for ultrasonic treatment for 1 hour to fully dissolve the extract; and 2g of kudzu root powder is taken, 6ml of water is added into the kudzu root powder, the kudzu root powder is fully ground into slurry, 10ml of fresh rhizoma bletillae liquid and 44ml of water are added into the slurry to be fully dissolved, and the mixture is placed on an electric furnace to be heated and stirred for 10 minutes. Transferring the dissolved ethyl acetate extract of folium Artemisiae Argyi powder, radix Puerariae powder and fresh rhizoma Bletillae liquid into a beaker, adding 125ml water into a digital display constant temperature magnetic stirrer, and stirring well to obtain the final product.

Kyoho grapes with consistent size and freshness are selected and placed in the preservative of the embodiment to be soaked for 3 minutes. And taking out and airing, placing five grapes in the same transparent bowl as a treatment group, repeating three treatments for each treatment group, and storing each treatment group at room temperature. The grapes are perishable fruits, the rot rate, the hardness of the longitudinal section of the fruits and the pH value of each treatment group are tested after three days, and the quality of the grape fresh-keeping effect of the antistaling agent with different formulas is judged. The results are shown in FIGS. 3, 4 and Table 2.

TABLE 2 influence of different formulations of antistaling agent on rotting rate of grapes after three days storage

Combining the results of table 3 and fig. 2, it can be seen that in example 10, the ethanol extract can effectively reduce the rotting rate of grapes after three days of storage, the rotting rate is only 33.33%, and the blank control reaches 86.67%. The grape rot usually starts to rot from a position close to a fruit base, and the hardness is greatly reduced after the grape rot, so that the longitudinal section hardness of the grapes stored for three days is measured by adopting a GY-4 fruit hardness instrument, the softening of the fruits can be obviously slowed down after the extract is added with a film-forming agent, the effect of the film-forming agent is that bletilla striata, kudzu vine root and bletilla striata are stronger and weaker, the effect of different extracts is that ethanol extract and ethyl acetate extract are stronger and weaker, and the optimal formula of the ethanol extract, bletilla striata and kudzu root for reducing the fruit rot rate and keeping the fruit hardness can be obtained.

The initial pH of fresh grapes is 3.23, and during storage of grapes, the microorganisms gradually metabolize the sugars in the grapes to produce alcohol or lactic acid, and the pH gradually decreases. After three days, the pH value of the blank control group is reduced by about 0.17; after the blumea balsamifera powder extract is added, microorganisms on the surfaces of the grapes can be effectively killed, and the pH value is reduced by 0.14-0.15; after the film forming agent (fresh liquid of rhizoma bletillae or radix puerariae powder) is added, a protective film containing the folium artemisiae argyi powder extract can be formed on the surface of the grape, the effect on microorganisms is stronger, and the pH value is only reduced by 0.11-0.13. Wherein, the formula of the ethanol extract, the bletilla striata and the kudzuvine root has the best effect, the final pH value is 3.12, the reduction range is 0.11, and only 64.7 percent of the reduction range of the blank control.

The above description is only a preferred embodiment of the present disclosure and is not intended to limit the present disclosure, and various modifications and changes may be made to the present disclosure by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present disclosure should be included in the protection scope of the present disclosure.

Claims

1. A preparation method of a vegetable and fruit preservative is characterized by comprising the following specific steps:

taking 1.25g of folium Artemisiae Argyi powder ethanol extract powder, adding 5ml of ethanol, and placing in an ultrasonic instrument for ultrasonic treatment for 1 hr to dissolve completely; taking 2g of kudzu root powder, adding 6ml of water, fully grinding into slurry, adding 10ml of fresh rhizoma bletillae liquid and 44ml of water, fully dissolving, and heating and stirring on an electric furnace for 10 minutes; transferring the dissolved folium Artemisiae Argyi powder ethanol extract, radix Puerariae powder and rhizoma Bletillae fresh solution into a beaker, adding 125ml water on a digital display constant temperature magnetic stirrer, and stirring thoroughly;

the preparation method of the fresh rhizoma bletillae liquid comprises the following steps: pulverizing rhizoma Bletillae, and filtering to obtain a slurry part;

the preparation method of the kudzu root powder comprises the following steps: grinding radix Puerariae, filtering to obtain filtrate, and drying to obtain the final product;

the preparation method of the blumea balsamifera powder ethanol extract powder comprises the following steps: weighing 125g of folium Artemisiae Argyi powder, adding into a conical flask, adding 500mL of ethanol, soaking for 24h, performing ultrasonic treatment for half an hour, pouring the extract into a filter bag, sufficiently extruding the filtrate, filtering the coarse filtrate to obtain a primary extract, continuously adding 500mL of ethanol to extract to obtain a secondary extract, mixing the extracts, placing in a water bath to volatilize the solvent, and freeze-drying to obtain folium Artemisiae Argyi powder ethanol extract powder.

2. The fruit and vegetable preservative prepared by the preparation method of claim 1.

3. The use method of the vegetable and fruit preservative as claimed in claim 2, which is characterized by comprising the following steps: soaking the vegetables or fruits to be treated in the vegetable and fruit preservative according to claim 1, taking out and airing; or the vegetable and fruit preservative is sprayed on the surfaces of the vegetables and fruits to be treated.

4. The use of the preservative of claim 2 in the preservation of fruits and vegetables.