阅读说明：本技术 采后芒果防腐保鲜的方法及其保鲜剂 (Preservation and freshness keeping method for picked mangoes and preservative agent thereof ) 是由 欧阳秋飞 钟丽华 李曦 韦兰洁 于 2021-07-12 设计创作，主要内容包括：本发明公开了采后芒果防腐保鲜的方法,包括：步骤一、采用益母草、莱菔子和石菖蒲复合提取液对芒果进行第一次涂膜处理,晾干；步骤二、采用蜂胶溶液对芒果进行第二次涂膜处理,晾干后包装,常温贮藏；以及,芒果保鲜剂。本发明的采后芒果防腐保鲜的方法及保鲜剂具有安全、绿色、有效的优点,能够控制芒果贮藏期病害,减少芒果采后贮运损失,延长货架期。(The invention discloses a method for preserving and refreshing picked mangoes, which comprises the following steps: step one, carrying out primary film coating treatment on mangoes by adopting a compound extracting solution of motherwort, radish seeds and grassleaf sweelflag rhizome, and airing; step two, adopting a propolis solution to carry out secondary film coating treatment on the mangoes, airing, packaging and storing at normal temperature; and a mango preservative. The method for preserving and refreshing picked mangoes and the preservative have the advantages of safety, greenness and effectiveness, can control mango storage period diseases, reduce storage and transportation losses of the picked mangoes, and prolong shelf life.)

1. The method for preserving and refreshing picked mangoes is characterized by comprising the following steps:

step one, carrying out primary film coating treatment on mangoes by adopting a compound extracting solution of motherwort, radish seeds and grassleaf sweelflag rhizome, and airing;

and step two, adopting a propolis solution to carry out secondary film coating treatment on the mangoes, airing, packaging and storing at normal temperature.

2. The method for preserving and refreshing picked mangoes as claimed in claim 1, wherein in the compound extracting solution of motherwort herb, radish seed and grassleaf sweelflag rhizome, the ratio of the raw materials of motherwort herb, radish seed and grassleaf sweelflag rhizome is 1:3-5: 4-6.

3. The method for preserving and refreshing picked mangoes as claimed in claim 2, wherein in the compound extracting solution of motherwort herb, radish seed and grassleaf sweelflag rhizome, the ratio of the raw materials of motherwort herb, radish seed and grassleaf sweelflag rhizome is 1:4: 5.

4. The method for preserving and refreshing picked mangoes as claimed in any one of claims 2 or 3, wherein the preparation method of the motherwort herb, radish seed and grassleaf sweelflag rhizome compound extract comprises the following steps: weighing motherwort herb powder, radish seed powder and grass-leaved sweetflag rhizome powder according to the raw material proportion of motherwort herb, radish seed and grass-leaved sweetflag rhizome, adding 500mL of 95% ethanol into the motherwort herb powder, leaching the motherwort herb powder, the radish seed powder and the grass-leaved sweetflag rhizome powder for 24 hours, performing ultrasonic extraction for 30min, and performing suction filtration; then adding 500mL of 95% ethanol into the filter residue, leaching for 24h, performing ultrasonic extraction for 30min, and performing suction filtration; mixing the two filtrates, transferring to a rotary evaporator for rotary evaporation, concentrating the filtrate, and diluting to a constant volume of 200mL to obtain a mother solution; diluting the mother liquor by 100 times with distilled water to obtain the product.

5. The method for preserving and refreshing picked mangoes as claimed in claim 4, wherein the preparation method of the motherwort, radish seed and grassleaf sweelflag rhizome compound extract further comprises the steps of performing steam distillation on the weighed motherwort powder, radish seed powder and grassleaf sweelflag rhizome powder before performing ethanol extraction, and collecting upper-layer oily substances; diluting the mother liquor by 100 times with distilled water, adding konjac glucomannan accounting for 0.15% of the mass of the diluent under stirring, and continuously stirring until the konjac glucomannan is completely dissolved to obtain a first solution; adding a composite emulsifier accounting for 18% of the weight of the oily substance into the oily substance under the condition of stirring, and continuously stirring until the oily substance is completely dispersed to obtain a second solution; adding the first solution into the second solution, and stirring at 10000r/min for 30min to obtain the composite extract of herba Leonuri, Raphani semen and rhizoma Acori Graminei; wherein the compound emulsifier is prepared by mixing span 80 and tween 80 according to the proportion of 3: 7.

6. The method for preserving and refreshing picked mangoes as claimed in claim 1, wherein the propolis solution is prepared by the following steps: freezing and embrittling propolis at-20 deg.C, and grinding into powder; mixing propolis powder and 95% ethanol at a ratio of 1:5, leaching for 48h, performing ultrasonic extraction for 60min, and filtering; diluting the leaching solution with 95% ethanol to obtain 20% propolis ethanol extractive solution; and preparing the propolis ethanol extract into a propolis solution with the volume fraction of 2.5% by using distilled water.

7. The mango preservative is characterized by comprising a liquid A and a liquid B, wherein the liquid A is a compound extracting solution of motherwort herb, radish seed and grassleaf sweelflag rhizome, and the liquid B is a propolis solution.

8. The mango antistaling agent according to claim 7, wherein the preparation method of the liquid A comprises the following steps: weighing motherwort powder, radish seed powder and grass-leaved sweetflag powder according to the proportion of 1:3-5:4-6, adding 500mL of 95% ethanol into 200g of the total weight, leaching for 24h, performing ultrasonic extraction for 30min, and performing suction filtration; then adding 500mL of 95% ethanol into the filter residue, leaching for 24h, performing ultrasonic extraction for 30min, and performing suction filtration; mixing the two filtrates, transferring to a rotary evaporator for rotary evaporation, concentrating the filtrate, and diluting to a constant volume of 200mL to obtain a mother solution; diluting the mother liquor by 100 times with distilled water to obtain the product.

9. The mango antistaling agent of claim 8, wherein the preparation method of the A liquid further comprises, before ethanol extraction, performing steam distillation on the weighed motherwort powder, radish seed powder and grass-leaved sweetflag rhizome powder, and collecting the upper oily substance; diluting the mother liquor by 100 times with distilled water, adding konjac glucomannan accounting for 0.15% of the mass of the diluent under stirring, and continuously stirring until the konjac glucomannan is completely dissolved to obtain a first solution; adding a composite emulsifier accounting for 18% of the weight of the oily substance into the oily substance under the condition of stirring, and continuously stirring until the oily substance is completely dispersed to obtain a second solution; adding the first solution into the second solution, and stirring at 10000r/min for 30min to obtain the solution A; wherein the compound emulsifier is prepared by mixing span 80 and tween 80 according to the proportion of 3: 7.

10. The mango antistaling agent according to claim 9, wherein the preparation method of the liquid B comprises the following steps: freezing and embrittling propolis at-20 deg.C, and grinding into powder; mixing propolis powder and 95% ethanol at a ratio of 1:5, leaching for 48h, performing ultrasonic extraction for 60min, and filtering; diluting the leaching solution with 95% ethanol to obtain 20% propolis ethanol extractive solution; and preparing the propolis ethanol extract into a propolis solution with the volume fraction of 2.5% by using distilled water.

Technical Field

The invention relates to the field of mango preservation. More specifically, the invention relates to a method for preserving and refreshing picked mangoes and a preservative thereof.

Background

During the storage process after picking, the mangos are often infected by fungi causing rot microorganisms such as anthracnose, pedicellus rot and the like which are hidden in or invaded through epidermis, and the fungi invading into the fruit pulp are activated into a disease state along with the mature and aging of the fruits, the decline of self tissues and the gradual accumulation of nutrient components, so that the mangos show the states of disease attack, rot and the like. The postharvest disease of mangoes can cause the fruits to be seriously rotten during storage, destroy the quality of the mangoes, reduce the yield, shorten the shelf life and cause huge loss on the transportation and cross-regional sale of the mangoes. The use of chemical fungicides is the most effective method for controlling mango postharvest diseases, but with the increasing emphasis on food safety and environmental protection issues, the use of chemical fungicides has been increasingly resisted by consumers. Therefore, the development of a safe and effective disease-resistant preservation technology has important significance for controlling mango postharvest diseases, prolonging shelf life and meeting the demand of fresh mango sale at home and abroad.

Disclosure of Invention

The invention aims to provide a safe, green and effective preservation method and preservative for picked mangoes, which can control mango storage period diseases, reduce mango storage and transportation losses after picking and prolong shelf life.

To achieve the objects and other advantages in accordance with the present invention, there is provided a method for preserving and refreshing harvested mangoes, comprising:

step one, carrying out primary film coating treatment on mangoes by adopting a compound extracting solution of motherwort, radish seeds and grassleaf sweelflag rhizome, and airing;

and step two, adopting a propolis solution to carry out secondary film coating treatment on the mangoes, airing, packaging and storing at normal temperature.

Preferably, in the method for preserving and refreshing picked mangoes, in the compound extracting solution of the motherwort, the radish seeds and the grassleaf sweelflag rhizome, the ratio of the raw materials of the motherwort, the radish seeds and the grassleaf sweelflag rhizome is 1:3-5: 4-6.

Preferably, in the method for preserving and refreshing picked mangoes, in the compound extracting solution of the motherwort, the radish seeds and the grassleaf sweelflag rhizome, the ratio of the raw materials of the motherwort, the radish seeds and the grassleaf sweelflag rhizome is 1:4: 5.

Preferably, in the method for preserving and refreshing picked mangoes, the preparation method of the motherwort herb, radish seed and grassleaf sweelflag rhizome composite extract comprises the following steps: weighing motherwort herb powder, radish seed powder and grass-leaved sweetflag rhizome powder according to the raw material proportion of motherwort herb, radish seed and grass-leaved sweetflag rhizome, adding 500mL of 95% ethanol into the motherwort herb powder, leaching the motherwort herb powder, the radish seed powder and the grass-leaved sweetflag rhizome powder for 24 hours, performing ultrasonic extraction for 30min, and performing suction filtration; then adding 500mL of 95% ethanol into the filter residue, leaching for 24h, performing ultrasonic extraction for 30min, and performing suction filtration; mixing the two filtrates, transferring to a rotary evaporator for rotary evaporation, concentrating the filtrate, and diluting to a constant volume of 200mL to obtain a mother solution; diluting the mother liquor by 100 times with distilled water to obtain the product.

Preferably, the method for preserving and refreshing picked mangoes, the method for preparing the motherwort herb, radish seed and grassleaf sweelflag rhizome compound extracting solution, further comprises the steps of performing steam distillation on the weighed motherwort herb powder, radish seed powder and grassleaf sweelflag rhizome powder before performing ethanol extraction, and collecting upper-layer oily substances; diluting the mother liquor by 100 times with distilled water, adding konjac glucomannan accounting for 0.15% of the mass of the diluent under stirring, and continuously stirring until the konjac glucomannan is completely dissolved to obtain a first solution; adding a composite emulsifier accounting for 18% of the weight of the oily substance into the oily substance under the condition of stirring, and continuously stirring until the oily substance is completely dispersed to obtain a second solution; adding the first solution into the second solution, and stirring at 10000r/min for 30min to obtain the composite extract of herba Leonuri, Raphani semen and rhizoma Acori Graminei; wherein the compound emulsifier is prepared by mixing span 80 and tween 80 according to the proportion of 3: 7.

Preferably, the method for preserving and refreshing picked mangoes comprises the following steps: freezing and embrittling propolis at-20 deg.C, and grinding into powder; mixing propolis powder and 95% ethanol at a ratio of 1:5, leaching for 48h, performing ultrasonic extraction for 60min, and filtering; diluting the leaching solution with 95% ethanol to obtain 20% propolis ethanol extractive solution; and preparing the propolis ethanol extract into a propolis solution with the volume fraction of 2.5% by using distilled water.

The invention also provides a mango preservative which comprises the liquid A and the liquid B, wherein the liquid A is a compound extracting solution of motherwort herb, radish seed and grassleaf sweelflag rhizome, and the liquid B is a propolis solution.

Preferably, the preparation method of the mango preservative solution A comprises the following steps: weighing motherwort powder, radish seed powder and grass-leaved sweetflag powder according to the proportion of 1:3-5:4-6, adding 500mL of 95% ethanol into 200g of the total weight, leaching for 24h, performing ultrasonic extraction for 30min, and performing suction filtration; then adding 500mL of 95% ethanol into the filter residue, leaching for 24h, performing ultrasonic extraction for 30min, and performing suction filtration; mixing the two filtrates, transferring to a rotary evaporator for rotary evaporation, concentrating the filtrate, and diluting to a constant volume of 200mL to obtain a mother solution; diluting the mother liquor by 100 times with distilled water to obtain the product.

Preferably, the preparation method of the mango antistaling agent and the liquid A further comprises the steps of carrying out steam distillation on the weighed motherwort powder, radish seed powder and grass-leaved sweetflag powder before carrying out ethanol extraction, and collecting upper-layer oily substances; diluting the mother liquor by 100 times with distilled water, adding konjac glucomannan accounting for 0.15% of the mass of the diluent under stirring, and continuously stirring until the konjac glucomannan is completely dissolved to obtain a first solution; adding a composite emulsifier accounting for 18% of the weight of the oily substance into the oily substance under the condition of stirring, and continuously stirring until the oily substance is completely dispersed to obtain a second solution; adding the first solution into the second solution, and stirring at 10000r/min for 30min to obtain the solution A; wherein the compound emulsifier is prepared by mixing span 80 and tween 80 according to the proportion of 3: 7.

Preferably, the preparation method of the mango preservative solution B comprises the following steps: freezing and embrittling propolis at-20 deg.C, and grinding into powder; mixing propolis powder and 95% ethanol at a ratio of 1:5, leaching for 48h, performing ultrasonic extraction for 60min, and filtering; diluting the leaching solution with 95% ethanol to obtain 20% propolis ethanol extractive solution; and preparing the propolis ethanol extract into a propolis solution with the volume fraction of 2.5% by using distilled water.

The invention at least comprises the following beneficial effects:

according to the invention, the antibacterial effect of the compound extract of motherwort, radish seed and grassleaf sweelflag rhizome is combined with the propolis coating treatment, so that the occurrence of mango postharvest diseases can be effectively inhibited, the mango rotting rate is reduced, and the shelf life of mango is prolonged. When fresh mangoes are stored for 10 days at normal temperature by using the preservative and fresh-keeping method, the fruit disease rate is obviously reduced, and the disease index reduction amplitude reaches 67.2-80.3%. Meanwhile, the method can maintain the hardness of the mango fruits, reduce the weight loss rate of the mango fruits, prevent the degradation of soluble solids in the middle and later storage periods of the mango fruits and keep the quality of the mango fruits for a long time.

Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.

Detailed Description

The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.

It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.

It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.

Example 1:

a method for preserving and refreshing picked mangoes comprises the following steps:

1. and selecting fresh picked mangoes of the same variety, no damage, no plant diseases and insect pests and consistent fruit shape and size as experimental fruits. Cleaning the surface of mango with clear water, and drying in the air for later use.

2. Soaking fructus Mangifera Indicae in the composite extractive solution of herba Leonuri, Raphani semen and rhizoma Acori Graminei for 3-5min, taking out, air drying, soaking fructus Mangifera Indicae in propolis solution for 3-5min, taking out, air drying, and storing in paper box with absorbent paper at room temperature.

The preparation method of the motherwort herb, radish seed and grassleaf sweelflag rhizome compound extracting solution comprises the following steps: grinding motherwort herb, radish seed and grassleaf sweelflag rhizome into powder, drying, respectively weighing 20g of motherwort herb powder, 80g of radish seed powder and 100g of grassleaf sweelflag rhizome powder, adding 500mL of 95% ethanol, leaching for 24h, vibrating for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and performing suction filtration; then adding 500mL of 95% ethanol into the filter residue, leaching for 24h, shaking for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and filtering. Mixing filtrates, transferring to rotary evaporator, performing rotary evaporation at 85 deg.C and 65rpm, concentrating the extractive solution, diluting to 200mL, and making into mother liquor with mass concentration of 1 g/mL. When mango is treated, the mother liquor is diluted 100 times with distilled water and then used.

The preparation method of the propolis solution comprises the following steps: freezing and embrittling propolis at-20 ℃, grinding into powder, and mixing the propolis: leaching with 95% ethanol at a ratio of 1:5 for 48h, shaking with an ultrasonic signal generator with a time interval of 2s and a duration of 1s for 60min, and filtering; diluting the leaching solution with 95% ethanol to obtain 20% propolis ethanol extractive solution; and finally, preparing the propolis ethanol extract into a propolis solution with the volume fraction of 2.5% by using distilled water.

Example 2:

a method for preserving and refreshing picked mangoes comprises the following steps:

1. and selecting fresh picked mangoes of the same variety, no damage, no plant diseases and insect pests and consistent fruit shape and size as experimental fruits. Cleaning the surface of mango with clear water, and drying in the air for later use.

2. Soaking fructus Mangifera Indicae in the composite extractive solution of herba Leonuri, Raphani semen and rhizoma Acori Graminei for 3-5min, taking out, air drying, soaking fructus Mangifera Indicae in propolis solution for 3-5min, taking out, air drying, and storing in paper box with absorbent paper at room temperature.

The preparation method of the motherwort herb, radish seed and grassleaf sweelflag rhizome compound extracting solution comprises the following steps: grinding motherwort herb, radish seed and grassleaf sweelflag rhizome into powder, drying, respectively weighing 20g of motherwort herb powder, 60g of radish seed powder and 120g of grassleaf sweelflag rhizome powder, adding 500mL of 95% ethanol, leaching for 24h, vibrating for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and performing suction filtration; then adding 500mL of 95% ethanol into the filter residue, leaching for 24h, shaking for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and filtering. Mixing filtrates, transferring to rotary evaporator, performing rotary evaporation at 85 deg.C and 65rpm, concentrating the extractive solution, diluting to 200mL, and making into mother liquor with mass concentration of 1 g/mL. When mango is treated, the mother liquor is diluted 100 times with distilled water and then used.

The preparation method of the propolis solution comprises the following steps: freezing and embrittling propolis at-20 ℃, grinding into powder, and mixing the propolis: leaching with 95% ethanol at a ratio of 1:5 for 48h, shaking with an ultrasonic signal generator with a time interval of 2s and a duration of 1s for 60min, and filtering; diluting the leaching solution with 95% ethanol to obtain 20% propolis ethanol extractive solution; and finally, preparing the propolis ethanol extract into a propolis solution with the volume fraction of 2.5% by using distilled water.

Example 3:

a method for preserving and refreshing picked mangoes comprises the following steps:

1. and selecting fresh picked mangoes of the same variety, no damage, no plant diseases and insect pests and consistent fruit shape and size as experimental fruits. Cleaning the surface of mango with clear water, and drying in the air for later use.

2. Soaking fructus Mangifera Indicae in the composite extractive solution of herba Leonuri, Raphani semen and rhizoma Acori Graminei for 3-5min, taking out, air drying, soaking fructus Mangifera Indicae in propolis solution for 3-5min, taking out, air drying, and storing in paper box with absorbent paper at room temperature.

The preparation method of the motherwort herb, radish seed and grassleaf sweelflag rhizome compound extracting solution comprises the following steps: grinding motherwort herb, radish seed and grassleaf sweelflag rhizome into powder, drying, respectively weighing 20g of motherwort herb powder, 100g of radish seed powder and 80g of grassleaf sweelflag rhizome powder, adding 500mL of 95% ethanol, leaching for 24h, vibrating for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and performing suction filtration; then adding 500mL of 95% ethanol into the filter residue, leaching for 24h, shaking for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and filtering. Mixing filtrates, transferring to rotary evaporator, performing rotary evaporation at 85 deg.C and 65rpm, concentrating the extractive solution, diluting to 200mL, and making into mother liquor with mass concentration of 1 g/mL. When mango is treated, the mother liquor is diluted 100 times with distilled water and then used.

The preparation method of the propolis solution comprises the following steps: freezing and embrittling propolis at-20 ℃, grinding into powder, and mixing the propolis: leaching with 95% ethanol at a ratio of 1:5 for 48h, shaking with an ultrasonic signal generator with a time interval of 2s and a duration of 1s for 60min, and filtering; diluting the leaching solution with 95% ethanol to obtain 20% propolis ethanol extractive solution; and finally, preparing the propolis ethanol extract into a propolis solution with the volume fraction of 2.5% by using distilled water.

Example 4:

a method for preserving and refreshing picked mangoes comprises the following steps:

1. and selecting fresh picked mangoes of the same variety, no damage, no plant diseases and insect pests and consistent fruit shape and size as experimental fruits. Cleaning the surface of mango with clear water, and drying in the air for later use.

2. Soaking fructus Mangifera Indicae in the composite extractive solution of herba Leonuri, Raphani semen and rhizoma Acori Graminei for 3-5min, taking out, air drying, soaking fructus Mangifera Indicae in propolis solution for 3-5min, taking out, air drying, and storing in paper box with absorbent paper at room temperature.

The preparation method of the motherwort herb, radish seed and grassleaf sweelflag rhizome compound extracting solution comprises the following steps: grinding herba Leonuri, Raphani semen and rhizoma Acori Graminei into powder, oven drying, respectively weighing herba Leonuri powder 20g, Raphani semen powder 80g and rhizoma Acori Graminei powder 100g, mixing, steam distilling for 2.5h, and collecting upper layer oily substance; adding 500mL of 95% ethanol into the distilled mixed powder, leaching for 24h, oscillating for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and performing suction filtration; then adding 500mL of 95% ethanol into the filter residue, leaching for 24h, shaking for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and filtering. Mixing filtrates, transferring to rotary evaporator, performing rotary evaporation at 85 deg.C and 65rpm, concentrating the extractive solution, diluting to 200mL, and making into mother liquor with mass concentration of 1 g/mL. When mango is treated, diluting the mother liquor by 100 times with distilled water, adding konjac glucomannan accounting for 0.15% of the mass of the diluent under stirring, and continuously stirring until the konjac glucomannan is completely dissolved to obtain a first solution; adding a composite emulsifier accounting for 18% of the weight of the oily substance into the oily substance under the stirring condition, and continuously stirring until the oily substance is completely dispersed to obtain a second solution; and finally, adding the first solution into the second solution, and stirring for 30min at 10000r/min, thus obtaining the product.

The preparation method of the propolis solution comprises the following steps: freezing and embrittling propolis at-20 ℃, grinding into powder, and mixing the propolis: leaching with 95% ethanol at a ratio of 1:5 for 48h, shaking with an ultrasonic signal generator with a time interval of 2s and a duration of 1s for 60min, and filtering; diluting the leaching solution with 95% ethanol to obtain 20% propolis ethanol extractive solution; and finally, preparing the propolis ethanol extract into a propolis solution with the volume fraction of 2.5% by using distilled water.

Comparative example 1:

a method for preserving and refreshing picked mangoes comprises the following steps:

1. and selecting fresh picked mangoes of the same variety, no damage, no plant diseases and insect pests and consistent fruit shape and size as experimental fruits. Cleaning the surface of mango with clear water, and drying in the air for later use.

2. Soaking fructus Mangifera Indicae in the composite extractive solution of herba Leonuri, Raphani semen and rhizoma Acori Graminei for 3-5min, taking out, air drying, and storing in a paper box separated by absorbent paper at room temperature.

The preparation method of the motherwort herb, radish seed and grassleaf sweelflag rhizome compound extracting solution comprises the following steps: grinding motherwort herb, radish seed and grassleaf sweelflag rhizome into powder, drying, respectively weighing 20g of motherwort herb powder, 100g of radish seed powder and 80g of grassleaf sweelflag rhizome powder, adding 500mL of 95% ethanol, leaching for 24h, vibrating for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and performing suction filtration; then adding 500mL of 95% ethanol into the filter residue, leaching for 24h, shaking for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and filtering. Mixing filtrates, transferring to rotary evaporator, performing rotary evaporation at 85 deg.C and 65rpm, concentrating the extractive solution, diluting to 200mL, and making into mother liquor with mass concentration of 1 g/mL. When mango is treated, the mother liquor is diluted 100 times with distilled water and then used.

Comparative example 2:

a method for preserving and refreshing picked mangoes comprises the following steps:

1. and selecting fresh picked mangoes of the same variety, no damage, no plant diseases and insect pests and consistent fruit shape and size as experimental fruits. Cleaning the surface of mango with clear water, and drying in the air for later use.

2. Soaking fructus Mangifera Indicae in propolis solution for 3-5min, taking out, air drying, and storing in a paper box separated by absorbent paper at room temperature.

The preparation method of the propolis solution comprises the following steps: freezing and embrittling propolis at-20 ℃, grinding into powder, and mixing the propolis: leaching with 95% ethanol at a ratio of 1:5 for 48h, shaking with an ultrasonic signal generator with a time interval of 2s and a duration of 1s for 60min, and filtering; diluting the leaching solution with 95% ethanol to obtain 20% propolis ethanol extractive solution; and finally, preparing the propolis ethanol extract into a propolis solution with the volume fraction of 2.5% by using distilled water.

Comparative example 3:

a method for preserving and refreshing picked mangoes comprises the following steps:

1. and selecting fresh picked mangoes of the same variety, no damage, no plant diseases and insect pests and consistent fruit shape and size as experimental fruits. Cleaning the surface of mango with clear water, and drying in the air for later use.

2. Soaking fructus Mangifera Indicae in herba Leonuri extractive solution for 3-5min, taking out, air drying, soaking fructus Mangifera Indicae in propolis solution for 3-5min, taking out, air drying, and storing in paper box with absorbent paper at room temperature.

The preparation method of the motherwort herb extracting solution comprises the following steps: grinding herba Leonuri into powder, oven drying, weighing herba Leonuri powder 200g, adding 500mL 95% ethanol, leaching for 24h, shaking with ultrasonic signal generator with time interval of 2s and duration of 1s for 30min, and vacuum filtering; then adding 500mL of 95% ethanol into the filter residue, leaching for 24h, shaking for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and filtering. Mixing filtrates, transferring to rotary evaporator, performing rotary evaporation at 85 deg.C and 65rpm, concentrating the extractive solution, diluting to 200mL, and making into mother liquor with mass concentration of 1 g/mL. When mango is treated, the mother liquor is diluted 100 times with distilled water and then used.

The preparation method of the propolis solution comprises the following steps: freezing and embrittling propolis at-20 ℃, grinding into powder, and mixing the propolis: leaching with 95% ethanol at a ratio of 1:5 for 48h, shaking with an ultrasonic signal generator with a time interval of 2s and a duration of 1s for 60min, and filtering; diluting the leaching solution with 95% ethanol to obtain 20% propolis ethanol extractive solution; and finally, preparing the propolis ethanol extract into a propolis solution with the volume fraction of 2.5% by using distilled water.

Comparative example 4:

a method for preserving and refreshing picked mangoes comprises the following steps:

1. and selecting fresh picked mangoes of the same variety, no damage, no plant diseases and insect pests and consistent fruit shape and size as experimental fruits. Cleaning the surface of mango with clear water, and drying in the air for later use.

2. Soaking fructus Mangifera Indicae in Raphani semen extract for 3-5min, taking out, air drying, soaking fructus Mangifera Indicae in propolis solution for 3-5min, taking out, air drying, and storing in paper box with absorbent paper at room temperature.

The preparation method of the radish seed extracting solution comprises the following steps: grinding radish seeds into powder, drying, weighing 200g of radish seed powder, adding 500mL of 95% ethanol, leaching for 24h, vibrating for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and performing suction filtration; then adding 500mL of 95% ethanol into the filter residue, leaching for 24h, shaking for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and filtering. Mixing filtrates, transferring to rotary evaporator, performing rotary evaporation at 85 deg.C and 65rpm, concentrating the extractive solution, diluting to 200mL, and making into mother liquor with mass concentration of 1 g/mL. When mango is treated, the mother liquor is diluted 100 times with distilled water and then used.

The preparation method of the propolis solution comprises the following steps: freezing and embrittling propolis at-20 ℃, grinding into powder, and mixing the propolis: leaching with 95% ethanol at a ratio of 1:5 for 48h, shaking with an ultrasonic signal generator with a time interval of 2s and a duration of 1s for 60min, and filtering; diluting the leaching solution with 95% ethanol to obtain 20% propolis ethanol extractive solution; and finally, preparing the propolis ethanol extract into a propolis solution with the volume fraction of 2.5% by using distilled water.

Comparative example 5:

a method for preserving and refreshing picked mangoes comprises the following steps:

1. and selecting fresh picked mangoes of the same variety, no damage, no plant diseases and insect pests and consistent fruit shape and size as experimental fruits. Cleaning the surface of mango with clear water, and drying in the air for later use.

2. Soaking fructus Mangifera Indicae in rhizoma Acori Graminei extractive solution for 3-5min, taking out, air drying, soaking fructus Mangifera Indicae in propolis solution for 3-5min, taking out, air drying, and storing in paper box with absorbent paper at room temperature.

The preparation method of the rhizoma acori graminei extracting solution comprises the following steps: grinding rhizoma Acori Graminei into powder, oven drying, weighing 200g rhizoma Acori Graminei powder, adding 500mL 95% ethanol, leaching for 24h, shaking for 30min with ultrasonic signal generator with time interval of 2s and duration of 1s, and vacuum filtering; then adding 500mL of 95% ethanol into the filter residue, leaching for 24h, shaking for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and filtering. Mixing filtrates, transferring to rotary evaporator, performing rotary evaporation at 85 deg.C and 65rpm, concentrating the extractive solution, diluting to 200mL, and making into mother liquor with mass concentration of 1 g/mL. When mango is treated, the mother liquor is diluted 100 times with distilled water and then used.

The preparation method of the propolis solution comprises the following steps: freezing and embrittling propolis at-20 ℃, grinding into powder, and mixing the propolis: leaching with 95% ethanol at a ratio of 1:5 for 48h, shaking with an ultrasonic signal generator with a time interval of 2s and a duration of 1s for 60min, and filtering; diluting the leaching solution with 95% ethanol to obtain 20% propolis ethanol extractive solution; and finally, preparing the propolis ethanol extract into a propolis solution with the volume fraction of 2.5% by using distilled water.

Comparative example 6:

a method for preserving and refreshing picked mangoes comprises the following steps:

1. and selecting fresh picked mangoes of the same variety, no damage, no plant diseases and insect pests and consistent fruit shape and size as experimental fruits. Cleaning the surface of mango with clear water, and drying in the air for later use.

2. Soaking fructus Mangifera Indicae in the composite extractive solution of herba Leonuri, Raphani semen and rhizoma Acori Graminei for 3-5min, taking out, air drying, soaking fructus Mangifera Indicae in propolis solution for 3-5min, taking out, air drying, and storing in paper box with absorbent paper at room temperature.

The preparation method of the motherwort herb, radish seed and grassleaf sweelflag rhizome compound extracting solution comprises the following steps: grinding herba Leonuri, Raphani semen and rhizoma Acori Graminei into powder, oven drying, respectively weighing herba Leonuri powder 66.7g, Raphani semen powder 66.7g and rhizoma Acori Graminei powder 66.7g, adding 500mL 95% ethanol, extracting for 24h, shaking with ultrasonic signal generator with time interval of 2s and duration of 1s for 30min, and vacuum filtering; then adding 500mL of 95% ethanol into the filter residue, leaching for 24h, shaking for 30min by using an ultrasonic signal generator with the time interval of 2s and the duration of 1s, and filtering. Mixing filtrates, transferring to rotary evaporator, performing rotary evaporation at 85 deg.C and 65rpm, concentrating the extractive solution, diluting to 200mL, and making into mother liquor with mass concentration of 1 g/mL. When mango is treated, the mother liquor is diluted 100 times with distilled water and then used.

The preparation method of the propolis solution comprises the following steps: freezing and embrittling propolis at-20 ℃, grinding into powder, and mixing the propolis: leaching with 95% ethanol at a ratio of 1:5 for 48h, shaking with an ultrasonic signal generator with a time interval of 2s and a duration of 1s for 60min, and filtering; diluting the leaching solution with 95% ethanol to obtain 20% propolis ethanol extractive solution; and finally, preparing the propolis ethanol extract into a propolis solution with the volume fraction of 2.5% by using distilled water.

Comparative example 7:

a method for preserving and refreshing picked mangoes comprises the following steps: and selecting fresh picked mangoes of the same variety, no damage, no plant diseases and insect pests and consistent fruit shape and size as experimental fruits. Cleaning mango surface with clear water, air drying, and storing in a paper box separated by absorbent paper at room temperature.

Experimental example:

1. determination of disease fruit rate and disease index

After the mango is stored for 10 days, the situations of browning, rotting and scab growth of the fruit peel and the fruit pulp in the examples 1-4 and the comparative examples 1-7 are observed and recorded, and the fruit disease rate and the disease index are calculated according to the fruit rotting grade standard. The results are shown in Table 1.

The grading method comprises the following steps: 0-grade fruit: no disease; level 1 fruit: the rotten and scab area accounts for less than 5% of the fruit area; and (3) level fruit: the rotten and scab area accounts for 6 to 15 percent of the fruit area; 5-grade fruit: the rotten and scab area accounts for 16 to 25 percent of the fruit area; and 7, fruit grade: the rotten and scab area accounts for 26-50% of the fruit area; 9-grade fruit: the rotten and scab area accounts for more than 51% of the fruit area.

TABLE 1 fruit incidence and disease index of mango after 10 days storage

	Example 1	Example 2	Example 3	Example 4	Comparative example 1	Comparative example 2
							The rate of fruit diseases%	32.6	34.8	33.9	28.6	61.2	68.4
Index of disease condition	21.7	23.0	23.8	14.3	42.3	45.5
								Comparative example 3	Comparative example 4	Comparative example 5	Comparative example 6	Comparative example 7	—
The rate of fruit diseases%	55.4	52.4	51.7	47.2	100	—
							Index of disease condition	33.6	32.8	31.0	28.8	72.6	—

As can be seen from Table 1, compared with the comparative example 7 (blank control group), the disease rate and the disease index of the mango prepared in the examples 1-4 are both significantly reduced, and the reduction range of the disease index is 67.2-80.3%, which shows that the method provided by the invention can effectively prolong the shelf life of the mango. Compared with examples 1-4, the disease fruit rate and the disease index of comparative examples 1-6 are both significantly increased, which indicates that the synergistic effect exists among the motherwort, the radish seed, the grassleaf sweelflag rhizome and the propolis solution, and the ratio of the motherwort, the radish seed and the grassleaf sweelflag rhizome has significant influence on the disease fruit rate and the disease index.

2. Determination of weight loss ratio

The weight of the mangoes before and 10 days after storage in examples 1 to 4 and comparative example 7 was weighed using an electronic scale, and the weight loss ratio was calculated. The results are shown in Table 2.

TABLE 2 weight loss ratio of mango after 10 days storage

	Example 1	Example 2	Example 3	Example 4	Comparative example 7
						Weight loss ratio	12.56	12.93	12.37	10.48	23.67

As can be seen from table 2, after 10 days of storage, the weight loss ratios of examples 1 to 4 of the present invention are significantly lower than those of comparative example 7 (blank control group), which indicates that, by sequentially using the leonurus, radish seed and grassleaf sweelflag rhizome compound extract and the propolis solution to perform film coating treatment on the mangoes, transpiration of the mangoes can be effectively inhibited, the increase of the weight loss ratio of the mangoes during the storage period is delayed, the quality of the mangoes is maintained, and the weight loss ratios of the mangoes in examples 1 to 3 are not significantly different, and the weight loss ratio of the mangoes in example 4 is further reduced, which may be due to the introduction of konjac glucomannan into the leonurus, radish seed and grassleaf sweelflag rhizome compound extract.

3. Measurement of fruit hardness

The hardness of mango fruits from which the pericarp of the equator had been peeled off after storage for 10 days in examples 1 to 4 and comparative example 7 was measured using a GY-4 type fruit hardness tester and was measured in units of 0.1 MPa. The results are shown in Table 3.

TABLE 3 mango fruit hardness after 10 days storage

	Example 1	Example 2	Example 3	Example 4	Comparative example 7
						Hardness of fruit	0.9	0.9	0.8	1.0	0.6

As can be seen from Table 3, the hardness of the fruits of examples 1 to 4 of the present invention is higher than that of comparative example 7 (blank control), which shows that the hardness of the mango fruits can be delayed by sequentially coating the mango with the composite extract of motherwort, radish seed and grassleaf sweelflag rhizome and the propolis solution. The mango fruit hardness of the film-coated treatment was generally greater than that of the blank control throughout the storage period, and the decrease was gentler than that of the blank control.

4. Determination of soluble solid content

The soluble solids content of the mangoes in examples 1-4 and comparative example 7 after 10 days storage was directly determined using a hand-held refractometer method. The results are shown in Table 4.

TABLE 4 soluble solids content of mango after 10 days storage

	Example 1	Example 2	Example 3	Example 4	Comparative example 7
						Soluble solids content	21	21	20	22	15

As can be seen from table 4, compared with comparative example 7 (blank control group), the soluble solid content of the mangos of examples 1 to 4 of the present invention was significantly increased, which indicates that the soluble solid content of the mangos can be effectively maintained and the quality of the mangos can be maintained by sequentially performing the film coating treatment on the mangos with the composite extract of leonurus, semen raphani, and rhizoma acori graminei and the propolis solution.

While embodiments of the invention have been disclosed above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in all kinds of fields of application of the invention, and further modifications may readily be effected by those skilled in the art, so that the invention is not limited to the specific details without departing from the general concept defined by the claims and the scope of equivalents.