127results about "Fruits/vegetable preservation using chemicals" patented technology

A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

A method for preserving a food product, such as meat, comprising the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

The invention relates to an aquatic vegetable preservative, which comprises citric acid, calcium chloride, sodium tripolyphosphate and vitamin C solution; the quality percentage concentration of the components are that: citric acid accounts for 0.15 percent to 0.2 percent; calcium chloride accounts for 0.5 percent; sodium tripolyphosphate accounts for 0.3 percent to 0.5 percent ; and vitamin C occupies 0.15 percent to 0.2 percent. The invention can be used in the refreshment of fresh lotus seeds, fresh water bamboo and fresh lotus root. The preservation methods are that: firstly, after the processing of sterilization, the fresh lotus seeds, fresh water bamboo and fresh lotus root are soaked for 15 minutes by the chlorine dioxide in a certain concentration; secondly, the dried fresh lotus seeds, fresh water bamboo and fresh lotus root are soaked and sterilized for 2 hours by the preservative in a certain percentage, and then the free water on which is drained; thirdly, a vacuum packaging or modified atmosphere packaging can be implemented for the materials, and then is arranged in the environment under 0 DEG C to 5 DEG C for storage; the shelf life for the aquatic vegetable is more than or equal to 60 days. After the toxicity test, the preservative is in a relative non-toxic level. The invention has the advantages of safety and high efficiency without sulfite components.

An antiseptic and antistaling agent in the form of wettable powder, suspension, effervescent particle, tablet, or mixture with chemical bactericide features that it contains Bacillus subtilis (CCTCC M204085). Its advantage is high effect.

The present invention discloses natural plant freshness preserving agent for lichee and longan. Various effective components are extracted from several kinds of plant to constitute with the peel and pulp of lichee and longan the so-called structure-function relationship, so as to reach the effects of strengthening the activity of fruit cell, fixig the color, sterilizing, antisepticising and preventing cell void chocking for preservation. The natural plant freshness preserving agent is green, and has no environmental pollution, low cost and high preserving effect.

The disclosure relates to methods of treating whole, cut, or other processed botanical ingredient(s) in a manner that reduces the load of viable food-contaminating organisms (human or other animal pathogens and food spoilage organisms), preferably without substantially altering one or more of the organoleptic properties of the ingredient(s). The method includes subjecting a botanical foodstuff to a high pressure processing (HPP) treatment and to aseptically sealing the foodstuff within a package that contains a microbistat. Such treatments improve the storage stability of the foodstuff and preferably do not significantly alter one or more organoleptic properties of the botanical ingredient(s). Packaged foodstuffs treated as described herein exhibit beneficial properties, such as retention of taste, appearance, and texture and extended shelf life, relative to non-treated foodstuffs.

A film for wrapping respiring produce is disclosed. The film comprises from about 2% to about 22% ethylene vinyl acetate (EVA) with the balance of the film selected from food-safe, EVA-compatible, thermoplastic resins, such as low density polyethylene, linear low density polyethylene, and mixtures of those materials. A bag for storage and shipment of respiring produce, such as bananas, made from that film material, as well as a method for shipping and storing respiring produce, such as bananas, avocados, salad components or flowers, utilizing that bag, are also disclosed.

PCT No. PCT/US98/24294 Sec. 371 Date Jan. 19, 1999 Sec. 102(e) Date Jan. 19, 1999 PCT Filed Nov. 13, 1998 PCT Pub. No. WO99/25206 PCT Pub. Date May 27, 1999In the disclosed treatment of foods or foodstuffs (particularly liquid and semi-liquid or semi-solid foods and solid foods such as meats and stews), the food or foodstuff is subjected to very high hydrostatic pressures in the presence of a saccharide ester (e.g. sucrose mono-, di-, and/or tri-C8-C24-fatty acid esters) at temperatures above 35 DEG C. but preferably below 60 DEG C. for a relatively short period of time (less than 60 minutes). This treatment is effective in essentially eliminating sporeforming organisms, whether in the form of spores or in the vegetative state.

The invention discloses an improved copper ethylene absorbent, prepared by supporting the metal copper on the carrier, comprising, based on the weight percentage, 0.1-6% of copper and 94-99.9% of the carrier, wherein the carrier is one of active carbon, zeolite, diatomite, molecular sieve and alumina. The improved copper ethylene absorbent has good fresh-keeping effect, long usage period, no poison and little effect by the temperature and humidity, can rapidly absorb the organic gas such as ethylene, methane and the like and has big adsorption quantity, and can be recycled and reused with simple recovery method. The invention also discloses a preparation method of the improved copper ethylene absorbent, having simple operation and being suitable for the industrial production.

The chestnut preservative contains plant growth regulator, such as MH, NAA and 2, 4-D, bactericide, such as DEC and TBZ, and filming agent, such as MS. The chestnut preservative has the functions of preventing rot, keeping freshness, preventing germination and preventing water loss. Chestnut after processed with the chestnut preservative may be stored at normal temperature for over 5 months and cold stored for over 7 months.

The invention discloses a citrus fruit post-harvest treatment method which comprises the steps of: 1) selecting raw materials, wherein fruits entering post-harvest commercial treatment are edible and mature, have flush pedicels and are low in minimal damage rate; 2) performing broad-spectrum sterilization, cleaning and pre-screening on the fruits, namely soaking the fruits which delivered to a post-harvest treatment factory and are checked to be qualified by using a broad-spectrum sterilization agent and a surfactant, cleaning the fruits by using clean water, pre-screening the fruits until out-level fruits are screened out of a production line, and performing preservation and freshness retaining on the fruits sold as high-quality commercial fruits; 3) removing green from the fruits, namely treating the pre-screened fruits which are treated by preservatives and are required to be subjected to green removal by using ethylene; and 4) supplying an environment condition requirement, namely constructing a cold chain system for post-harvest early mature and late mature citruses in high temperature seasons. By adopting the citrus fruit post-harvest treatment method, the problem of pollution caused by pesticide residue for deep processing is solved; the using amount of preservative freshness retaining agents can be effectively controlled, and the emission of production waste water is reduced; the cost is saved; and the citrus fruit post-harvest treatment method has the characteristics of practicability, economical property and environment friendliness.

The present application describes a produce wash system for dispersing carbon dioxide into a liquid medium which includes a container containing carbon dioxide gas which is connected to another container or pipe capable of containing a liquid medium so that the gas from the first container is capable of being dispersed into the liquid medium of the second container or pipe.

The present invention generally relates to the regulation of plant physiology, in particular to methods for inhibiting the ethylene response in plants or plant products. First,the invention relates to methods of minimizing impurities capable of reversibly binding to plant ethylene receptor sites during the synthesis of cyclopropene and its derivatives such as methylcyclopropene, thereby avoiding the negative effects these impurities have on plants treated with cyclopropene and its derivatives. Second, the invention relates to complexes formed from molecular encapsulation agents such as cyclodextrin, and cyclopropene and its derivatives such as methylcyclopropene, in addition to cyclopentadiene and diazocyclopentadiene and their derivatives, thereby providing a convenient means for storing and transporting these compounds capable of inhibiting the ethylene response in plants, which are reactive gases and highly unstable because of oxidation and other potential reactions. Thirdly, the invention relates to convenient methods of delivering to plants these compounds capable of inhibiting the ethylene response in the plants in order to extend their shelf life.

The invention discloses a refreshing method of edible fungi. The refreshing method comprises the following steps: (S1) pretreatment of the edible fungi, namely cleaning and soaking fresh edible fungi by a salt solution with the concentration of 0.5-0.9%; (S2) dehumidification, namely controlling the humidity of sliced edible fungi to 70-90%; (S3) sterilization and enzymatic inactivation treatment, namely arranging the sliced edible fungi after secondary dehumidification into a closed processing container, releasing ozone gas into the processing container, pressurizing, maintaining the concentration of the ozone to be 1-5ppm, maintaining the pressure to be 0.2-1MPa for 5-8 minutes and/or applying a short-wave ultraviolet illuminator to irradiate the edible fungi for 5-8 minutes; (S4) packaging to reduce the pressure of the processing container to the standard atmospheric pressure, and carrying out vacuum package on the edible fungi under a sterilized environment; finally carrying out cold storage at low temperature. The refreshing method disclosed by the invention has the advantages of long refreshing period, small taste change of the edible fungi, suitability for batched and industrial production and the like.

The invention discloses an ethylene absorbent and a preparation method thereof, belonging to the technical field of fruit, vegetable and flower fresh-keeping. The ethylene absorbent is prepared by a carrier substance, a metal promoter and a main reactant; the carrier substance is active carbon, diatomite or zeolite; the metal promoter is cupric compound, manganous compound or molybdous compound; the weight of the metal promotor is 1-5% of that of the carrier substance; the main reactant is the divalent compound of palladium; the weight of the main reactant is 0.3-5% of that of the carrier substance. The preparation method comprises the following steps: adding the acidified, filtered and dried carrier substance into the aqueous solution of the metal promotor to obtain the mixture of the acidified carrier substance and the metal promotor, adding the aqueous solution prepared by the main reactant into the above mixture, filtering and drying the mixture of aqueous solution and the above mixture to obtain the granular ethylene absorbent. The invention is widely applied to fresh-keeping of various respiration climacteric fruit, vegetables and flowers, and the ethylene absorbent of the invention is green, safe, pollution-free and easy to regenerate; in addition, the palladium compound in the ethylene absorbent can be recycled.

Disclosed in certain embodiments are systems and methods for prolonging the shelf life of produce. The following presents a simplified summary of various aspects of the present disclosure in order to provide a basic understanding of such aspects. This summary is not an extensive overview of the disclosure. It is intended to neither identify key or critical elements of the disclosure, nor delineate any scope of the particular embodiments of the disclosure or any scope of the claims. Its sole purpose is to present some concepts of the disclosure in a simplified form as a prelude to the more detailed description that is presented later.

The invention discloses a method for processing honey dried sweet potatoes, which comprises the following steps: candying potato strips or blocks which are pretreated by boiling and steaming, and performing the treatments of decompression package, pasteurization and quick cooling. The dried sweet potatoes prepared by the processing method have good mouthfeel, and the guarantee period thereof can be more than 270 days at normal temperature.

A method for improving the softness of raisins in which the raisins are placed inside of a sealed, heated vessel with an excess of glycerin and allowed to stand for approximately sixteen hours. The method comprises the steps of increasing the moisture content of a quantity of raisins is increased to yield a quantity of hydrated raisins; applying a coat of glycerin to the hydrated raisins to yield a quantity of coated raisins; forming a six foot high column of the coated raisins inside of a heated vessel with an excess of glycerin; keeping the coated raisins inside the heated vessel for approximately sixteen hours; and periodically mixing the coated raisins with the excess glycerin during the sixteen hour period.

A molecular-membrane antistaling agent for fruit is prepared from the edible material chosen from protein, sugar or polyose, aliphatics, natural or synthetic high-molecular material and micromolecular material through preparing organic solution, aqueous solution, or emulsion, adding food aditive, stirring, heating or pressurizing for speeding up dissolution and cooling. Its advantages are low cost, high efficiency and no pollution.

The present invention relates to methods for producing vacuum packed pre-boiled vegetable products as well as to for packaging a vegetable product. TIhe invention further relates to vacuum packed pre-boiled vegetable products obtained by the methods of the present invention, wherein an effective amount of an oxidoreductase enzyme composition is added to the vegetable product.