A PREPARATION METHOD OF ANTIBACTERIAL POLYETHYLENE PACKAGING FILM FOR FRUIT QUALITY PRESERVATION AND THE PACKAGING FILM

摘要

The present invention relates to a method and its antimicrobial packaging films polyethylene packaging films for improved shelf life of fruits and vegetables that, more specifically, in the manufacturing method of antimicrobial polyethylene packaging film for improving shelf life of fruit and vegetable seeds, bacterium side yen (Bactecide-N) to 0.5% (w / w) mixture of polyethylene resin at a concentration (polyethylene resin: PE) is that the inner surface, will have on the antimicrobial nylon polyethylene packaging film, characterized in that for producing the surface to be located on the outside, they melt at a high temperature and pressure to adhere. ; Antimicrobial polyethylene packing of the present invention film, polyethylene resin mixed in Antimicrobial bacterium side yen (Bactecide N) and the film of the nylon on the outside of the attachment by the film in an entirely general packaging and non-low-density polyethylene case (Low density polyethylene: LDPE) film used if By more effectively inhibit the growth and contact with the air of a lower temperature microorganisms, have the effect of suppressing the softening lowering bupaeyul fruits and vegetables, as well as the hardness of the packing, the water content and the weight retention rates were reduced even more slowly, color , flavor, texture by sensory also represents the result of continuously maintaining much better, and as a result exhibits an excellent effect compared with the absence of the packaging film to the storage period of at least about 5-fold increase fruit vegetables food storage industrially useful invention a.