Waxberry preservatives

Waxberry

Fruits & Vegetables

immerse the selected good quality waxberry in preservative for 5 min, and then dry, sealed in the freshness protection bag, stored in the refrigerator under ( 2±1) ℃, then check its decay rate . (All the fruit, if it has a bald, meat column is not strong, rot acid smell, and taste of arbutus, makes bad fruit processing).

Preparation : Take 0 (as contrast), 100, 200, 300 mg Nisin, and dissolve it in the water of 1000 mL, storage under ( 2±1) ℃ environment .

Result：

With the extension of storage period, the decay rate of Waxberry was increased, but the decay rate of waxberry treated by Nisin, was significantly lower. After storage for 8 days, the decay rate of contrast group reached 10%, while below 5% in the group treated with Nisin. Compared with the treatment groups,
concentration is greater or equals to 200mg/L, the decay rate of group 100mg/L is higher. But when the nisin concentration is greater or equals to 200 mg/L, there was no significant change of decay rate between different treatment groups , so the choice of 200 mg/L Preservative Nisin to treat waxberry is reasonable.

Natural Protective Solutions

Nisin

Natural Antimicrobial

Nisin is used in processed foods and during production to extend shelf life by decomposing Gram-positive spoilage and pathogenic bacteria.

View details →

Natamycin

Natural Yeast and Mold Inhibitor

Natamycin (Pimaricin) is a natural antimicrobial for preventing yeasts and moulds.

View details →

Polylysine

Broad Spectrum Antimicrobial

Polylysine is an ideal natural antimicrobial to prolong the shelflife, with a high natural antimicrobial activity against a wide range of fungi, Gram-positive and Gram-negative bacteria and their spores.

View details →