36results about How to "Delay quality deterioration" patented technology

The invention discloses a complex preservative and an application to refresh and cool meat. The complex preservative is prepared from milk-derived antimicrobial peptides, nisin, chitosan, tea polyphenol, clove essential oil and water. Components in the preservative are originated from raw-food materials, and are safe and free from toxic and harm. The complex preservative fully uses the antibacterial activity, oxidization resistance and film forming property of every natural preservative agents, displays the synergetic effects among preservatives, and makes up shortcomings of narrow antimicrobial spectrum and limited preservation effect when the natural preservative is independently used; the packaging container and the refreshing treatment space are treated by ozone, thus the opportunity of polluting the chilled meat is reduced. Low chilled meat storage temperature inhibits the growth of microorganism and slows down the deterioration of the chilled meat. Through comprehensive use of multiple grid factors, the shelf life of the chilled meat is greatly prolonged. The complex preservative is simple in preparation technique, convenient to operate, good in effect and wide in commercial utilization value.

The invention discloses a fruit and vegetable storage and transportation fresh-keeping box with the functions of sterilization and pesticide residue degradation, comprising a box body and a box cover, wherein the box cover hermetically covers on an upper opening of the box body; a heat insulating layer is coated on the inner side wall of the box body, and an anti-oxidation layer is coated outside the heat insulating layer; the box cover is provided with a small-size ozone generator capable of continuously generating ozone; the bottom of the inner side of the box body is provided with a partition rack; the partition rack is provided with a through hole; a fluid refrigerant bag is arranged on the lower part of the partition rack at the bottom inside the box body; and the inner side surface of the box cover is provided with the small-size ozone generator. The invention has good green physical fresh-keeping effect on fruits and vegetables, repeated use and extrusion resistance and is beneficial to assembly and disassembly; ozone generated by an ozone generating device inside the box body has the functions of sterilization, pesticide residue degradation, the removal of ethylene generated by the fruits and the vegetables, and the like, therefore the purpose of green safe fresh-keeping of the fruits and the vegetables can be realized through the ozone; the through hole of the bottom partition rack is beneficial to the circulation of the ozone inside the fresh-keeping box, therefore the fresh-keeping effect of the fruits and the vegetables is enhanced; in addition, the effect of temperature reduction can be realized through the repeatedly used fluid refrigerant bag.

The invention relates to the storage of raw material of ginger, in particular to a method for storing raw material of ginger at low temperature, belonging to the technical field of ginger processing. The method comprises the following steps: choosing the raw material of ginger, cleaning, grading, pickling, acidifying, packaging and refrigerating. Aiming to overcome the problems that the conventional ginger is pickled by excess salt and sulphur so that the flavor and the components of the ginger are lost and the nutrients and the active components of the ginger are damaged and browned and havepotential safety hazards, the concentration of the salt is reduced and the sulphur preparation is not used. Therefore, the quality and the preservation rate of the raw material are improved, and the raw material for producing high-quality ginger product is guaranteed. In addition, the use amount of the salt is reduced, and the use amount of water for desalting is reduced, thus the purposes of lowering cost, saving water and reducing emission are achieved. The method has the advantages of operation convenience and reliability and high production efficiency. The damage to the quality of the rawmaterial of the ginger due to the adoption of the ginger salting storing process is reduced to the maximum extent, and the quality of the ginger product is improved significantly.

The invention discloses a method for treating protein powder through extrusion and application thereof, and belongs to the technical field of functional foods. In terms of commercially available high-protein nutritional bar formulas and the problems of texture hardening and the like during the shelf life, the method is provided and comprises the following steps of putting whey isolate protein, soyisolate protein and sodium caseinate into a co-rotating twin-screw extruder, and extruding at the speed of 240 rpm, wherein the extrusion pretreatment parameters are set as follows: the temperature is 75 + / -2 DEG C, and the moisture content is adjusted to 38 + / -1%; and conducting cooling and granulating, grinding into powder after freeze-drying in vacuum, conducting sieving twice to obtain modified protein powder, and hermetically storing the protein powder for later use. According to the invention, sugar alcohol is used for replacing part of syrup, so that the quality deterioration of nutritional bars caused by Maillard reaction is slowed down, and the situation that the protein bars belong to an intermediate moisture food, of which the appearance, color, flavor, texture, nutritional characteristics and other qualities of the protein bars may be greatly changed in the storage process is avoided; and partial sugar alcohol is adopted for replacement, so that a certain adhesion degree is guaranteed, and meanwhile, the softness in the texture is effectively guaranteed.

The invention relates to a freezing method for maintaining quality of freshwater fishes. The freezing method comprises the following steps: (1) performing pretreatment; (2) cleaning, namely cleaning fish slices treated in the step (1), taking out, and draining off water; (3) soaking the fish slices into a freezing protection agent, namely soaking the fish slices treated in the step (2) into a composite freezing protection liquid, taking out, and draining off the water, wherein the composite freezing protection liquid comprises the following components in percentage by mass: 0.5-2% of trehalose, 1-3% of glycine, 0.5-2% of glucan of which the molecular weight is 5000-50000Da, 0.5-2% of konjak gulcomannan enzymatic hydrolysate of which the molecular weight is 8000-20000Da, 1-4% of maltodextrin of which the hydrolysis degree is 5-20%, 4-10% of egg white zymolyte of which the hydrolysis degree is 5-10%, and 1-3% of a pomegranate bark; (4) preparing a vitrification liquid; (5) prepackaging;(6) performing quick-freezing treatment; and (7) preserving frozen fishes. The freezing method is adopted to preserve fresh water fish slices, and the freshness, the flavor and the taste of the fish slices can be ensured in a relatively long preservation time.

The invention discloses a making method of preconditioned shelled Penaeus vannamei Boone. The method comprises the following steps: removing heads, shells and digestive tracts from fresh Penaeus vannamei Boone, and washing and draining the Penaeus vannamei, or unfreezing frozen shelled Penaeus vannamei Boone at room temperature to obtain unfrozen shelled Penaeus vannamei Boone for later use; preparing a preconditioning preserving liquid; uniformly mixing the shelled Penaeus vannamei Boone with the preserving liquid; placing the obtained shelled Penaeus vannamei Boone and preserving liquid mixture in a vacuum rolling machine, and rolling the mixture; taking out the rolled shelled Penaeus vannamei Boone, and carrying out vacuum packaging; and carrying out freezing storage or refrigeration on the packaged shelled Penaeus vannamei Boone. Food grade components contained in the preconditioning preserving liquid can effectively inhibit tissue protease and microorganisms of the shelled Penaeus vannamei Boone in the processing process and prevent proteolysis and microbial propagation induced quality reduction, and the rolling preserving increases the muscle elasticity of the shelled Penaeus vannamei Boone and increases the preserving efficiency.

The invention relates to a chilled meat biological preserving agent and preparation and application methods thereof. The chilled meat biological preserving agent is composed of pomegranate peel alcohol extract, scutellaria baicalensis alcohol extract, fat-soluble rosemary extract dry powder, Nisin, chitosan and acetic acid aqueous solution. The preparation method of the chilled meat biological preserving agent comprises mixing the pomegranate peel alcohol extract and the scutellaria baicalensis alcohol extract, sequentially adding and uniformly mixing in the fat-soluble rosemary extract dry powder and the Nisin, then adding in the chitosan dissolved in the acetic acid aqueous solution, and lastly, performing an isochoric process with the acetic acid aqueous solution. During application, the chilled meat biological preserving agent is decolored, ultrasonic-sterilized and applied onto the surface of chilled meat, which is stored at 4 DEG C by combining ultrasonic irradiation and vacuum packaging technology. The invention also discloses application of the chilled meat biological preserving agent to preserving the chilled meat. The chilled meat biological preserving agent can enhance the preserving effects, reduce consumption of a single preserving agent, prolong the shelf life of products and accordingly reduce influence on quality of meat products and enhance application safety.

A low-temperature, green grain-preserving storage apparatus applied in the field of grain storage comprises a draught fan, circular vertical cages, semicircular ground cages, circular baffles and semicircular baffles, the left ends of the semicircular ground cages are connected with the draught fan, the upper parts of the semicircular ground cages are connected with the circular vertical cages, the right ends of the semicircular ground cages are provided with the semicircular baffles, the upper ends of the circular vertical cages are provided with the circular baffles, the circular vertical cages and the semicircular ground cages are provided with a plurality of elliptic holes, and the low-temperature, green grain-preserving storage apparatus is mounted in a large house type granary. In the working principle, the draught fan sends cold wind into the semicircular ground cages, the cold wind then enters the circular vertical cages, and enters each corner in the large house type granary via the elliptic holes on the circular vertical cages and the semicircular ground cages, and thereby the grain in the granary can be stored under uniform low temperature. The ventilating and cooling effect of the apparatus in the large house type granary is good, the grain is stored under low temperature, the temperature is uniform, the preservation time is long, safety is stable, the cost is saved, the weight loss of the grain is reduced, and the deterioration of grain quality is delayed.

The invention discloses a cooking method of spicy crabs. The cooking method comprises the following steps: (1) immersing crabs in a citric acid water solution and temporarily breeding at room temperature, and washing the crabs with clean water; (2) putting the crabs obtained by step (1) in a boiled water bath and leaching; (3) frying the crabs obtained by step (2) with oil and leaching oil; (4) mixing a fresh-keeping agent, an auxiliary agent and a condiment solution to obtain a pickling solution, wherein the fresh-keeping agent is any one or two of epsilon-polylysine hydrochloride and oreganoessential oil; (5) immersing the crabs obtained by step (3) into the pickling solution obtained by step (4) and pickling at room temperature, and then draining; and (6) putting the crabs obtained bystep (5) into a sterile material and packaging, and sterilizing to obtain the spicy crabs. According to the production method disclosed by the invention, the aim of effectively prolonging the shelf life of spicy crabs is realized by comprehensively utilizing raw material sterilization, the compound fresh-keeping agent and a moderate sterilization manner; and the fresh-keeping agent comprises epsilon-polylysine hydrochloride and the oregano essential oil, which have a cooperatively complementary effect to effectively inhibit spoilage bacteria in spicy crabs.

The invention discloses a preparation technology for frozen cooked noodles, and belongs to the technical field of food processing. Curdlan is taken as a modifier of the frozen cooked noodles and is added into flour, the frozen cooked noodles are prepared through technologies, including dough kneading, fermenting, rolling, cutting, maturation and freezing, and an adding ratio is controlled to improve the secondary cooking quality of the frozen cooked noodles. The preparation technology disclosed by the invention creatively utilizes the curdlan to improve the secondary cooking quality of the frozen cooked noodles, a new method is provided for eliminating the quality deterioration of the frozen cooked noodles in a freezing process, and meanwhile, an application range of the curdlan is furtherexpanded.

The invention discloses an SVC-prefabricated sturgeon product processing method based on a sous vide cooking technology. According to the method, sturgeon is adopted as a main raw material, and flowing water freezing, shaping rinsing, pulse vacuum pickling, vacuum packaging, sous vide cooking, fast precooling and other novel food processing technologies are adopted so as to process the ready-to-eat sturgeon product. Through the method, the brightness and whiteness of the fish flesh can be improved effectively, the flexibility of the fish flesh is increased, the pickling efficiency is improvedsignificantly, and meanwhile a good fish tissue state is maintained; through coordinated adjustment of the vacuum degree, temperature and heat treatment time in the SVC technology, protein oxidation during heating is reduced, and the shelf life of the sturgeon product is prolonged; and the evaporation rate of water on the surface of the fish flesh which is obtained after SVC treatment is performedis reduced effectively through fast precooling. The sturgeon product which is produced by using the method has the advantages of convenient cooking, a long storage period of time, good retention of taste and nutrition and the like, and the method can be applied to product development of sturgeon.

The invention discloses a treatment method for improving the fresh-keeping effect of fresh-cut yellow peaches, and belongs to the technical field of storage and fresh keeping of fruits and vegetables.The preparation method comprises the following steps: firstly, soaking yellow peach fruits which are uniform in size, consistent in maturity and free from mechanical injury and plant diseases and insect pests by using NaClO or 75% ethanol solution, performing washing by using deionized water, performing draining, and cutting the peaches into yellow peach slices with the thickness of 1-2cm; then performing UV-B irradiation treatment on the yellow peach slices, wherein the irradiation dose of the UVB treatment is 1.056 kJ / m <2> to 1.464 kJ / m<2>; thirdly, performing 1-MCP fumigation treatment onthe yellow peach slices t, wherein the concentration of 1-MCP fumigation treatment is 1[mu]l L<-1> to 10 [mu]l L<-1>; and finally, performing sealing storage on the treated yellow peach slices, wherein the storage humidity ranges from 80-92%, and the storage temperature ranges from 2 DEG C to 8 DEG C. By means of the treatment method, the preservation time of the fresh-cut yellow peaches is prolonged to 8 days, browning of the fresh-cut yellow peaches can be effectively slowed down, weight loss is reduced, and good economic value is achieved.

The invention belongs to the field of food preservation, and particularly relates to a partial freezing preservation method for storing crayfish. The partial freezing fresh-keeping method for storing the crayfish comprises the following steps: soaking crayfish meat in a carrageenan oligosaccharide solution, then draining the crayfish meat, sub-packaging the crayfish meat in polyethylene sample bags, and putting the sub-packaged crayfish meat into an ice salt mixture for partial freezing storage. The partial freezing fresh-keeping method of the crayfish meat can effectively slow down quality deterioration of the crayfish meat in the storage process, reduces generation of amine substances in the storage process, reduces loss of the water content of the crayfish meat in the storage process, also has a certain inhibition effect on growth of microorganisms in the crayfish meat, and improves the quality of the crayfish meat. The shelf life of the shrimp meat is prolonged, and under the action of the carrageenan oligosaccharide, the texture change of the shrimp meat after partial freezing storage is also greatly improved.

The invention belongs to the technical field of biological prevention and control, and particularly relates to a method for postharvest disease control, storage and preservation of cherry tomatoes by using pichia caribbica. The method comprises the following steps: activating and culturing the yeast to obtain a culture solution, centrifuging to obtain thalli, and diluting the thalli with sterile water to obtain a yeast suspension; punching the surfaces of the cherry tomatoes, injecting the yeast suspension, and injecting an equal-volume alternaria alternata spore suspension after 2 hours to realize effective control of alternaria alternata; or directly immersing the cherry tomatoes which are not disinfected into the yeast suspension for 1-3 minutes, and naturally airing, so as to realize the prevention and treatment of the postharvest diseases of the cherry tomatoes and the storage and preservation of the cherry tomatoes. The method can effectively control the diseases and natural rot caused by the alternaria alternata after the cherry tomatoes are harvested, has no obvious adverse effect on main quality indexes after the cherry tomatoes are harvested, and can relieve the reduction of the fruit quality of the cherry tomatoes; and the method is convenient to operate, safe and environment-friendly, and has remarkable economic and social benefits.

The invention discloses application of morin in preparing a fruit preservative. A morin aqueous solution or a morin / prochloraz combined aqueous solution is utilized to treat fruits such as bananas andmangos, so that the storage time of fruits can be effectively prolonged. The invention provides a feasible technical way for fruit freshness-retaining, and is of significant meaning in keeping quality of picked fruits, reducing storage loss and promoting sustainable development of the industry.

The invention discloses a method for improving DPPH free radical scavenging rate of Cantonese cured meat. The method refers to adding flavourzyme of which the use amount is 8 to 40 LAPU / kg in preparation raw materials of the Cantonese cured meat. 32LAPU / kg of flavourzyme or 15U / 1000kg of compound proteases are added in the Cantonese cured meat, so that the antioxidant capacity of the Cantonese cured meat can be obviously enhanced and the sensory quality of the Cantonese cured meat is improved. When the addition amount of flavourzyme is 24 LAPU / kg, the addition amount of the compound proteases is 20 AU / 1000kg, and the baking temperature is 65 DEG C, the free radical scavenging rate of DPPH in the Cantonese cured meat can be obviously improved to enhance biological values of the Cantonese cured meat. The method for improving DPPH free radical scavenging rate of Cantonese cured meat can obviously increase characteristic volatile flavor compounds of the Cantonese cured meat during storage, inhibit lipid oxidation and protein oxidation of the Cantonese cured meat during the storage to some extent, and delay quality deterioration of the Cantonese cured meat during storage, thereby providing a theoretical basis for the modern production of the high-quality Cantonese cured meat.

The invention discloses a fish block non-freezing fresh-keeping method combining decontamination pretreatment with modified atmosphere packaging, and belongs to the technical field of aquatic productprocessing and storage. The preparation method comprises the following steps: S1, pretreating whole fish, taking fish meat and dicing the fish meat into blocks; S2, putting the fish blocks into a decontamination solution for soaking; S3, performing modified atmosphere packaging; and S4, performing non-freezing storage. According to the fish block non-freezing fresh-keeping method combining decontamination pretreatment with modified atmosphere packaging, the decontamination can significantly reduce the number of putrefying bacteria in fish meat at the initial storage stage, and quality of fishblocks subjected to decontamination treatment is not affected; the modified atmosphere packaging can further inhibit the growth of putrefying bacteria in the storage process and improve the freshnessof the fish blocks, so that the shelf life of the fish blocks is prolonged. The method is convenient to apply and safe to operate, is low in production cost and is suitable for fresh-keeping storage of fresh fish blocks.

The invention discloses an improved biological preservation agent for aquatic products. The preservation agent is prepared from the following components in percentage by weight: 0.1-1 percent of glucose oxidase, 1-3 percent of tea polyphenol, 1-3 percent of water-soluble chitosan and the balance of water, wherein the glucose oxidase is prepared from bacillus marinus which is separated from deep sea by the laboratory. Compared with current commercial glucose oxidase preparations, the biological preservation agent has the advantage of higher activity at low temperature, and is more suitable for quality preservation in the aquatic product cold chain logistic process. The preservation agent is remarkable in preservation effect, can be used for remarkably inhibiting decaying or decomposition caused by blackening and bacteria of aquatic products and prolonging shelf lives. The preservation agent is low in cost and simple in operation, and is convenient and practical.

The invention discloses a burdock polyphenol-loaded aquatic product coating fresh-keeping liquid as well as a preparation method and a use method thereof. The preparation method comprises the following steps: first, preparing burdock polyphenol, and preparing a burdock polyphenol nano-structure lipid carrier by taking the prepared burdock polyphenol, composite lipid, an emulsifier and water as rawmaterials, wherein the liquid lipid in the composite lipid accounts for 20-60% of the total mass of the composite lipid; and finally preparing the burdock polyphenol-loaded aquatic product coating fresh-keeping liquid by taking the prepared burdock polyphenol nano-structure lipid carrier, sodium alginate, glycerol and fish skin collagen as raw materials. The nano-structure lipid carrier involvedin the invention is in a crystalline solid sphere shape, and carried polyphenol is positioned in internal defect crystal lattices, so that the stability and slow release property are better, the antioxidant and antibacterial effects can be exerted more durably, and the effect of delaying the quality deterioration of aquatic products in the links of storage, transportation, sales and the like is achieved.

The invention discloses an application of mustard in preparing a fruit preservative. Through the research of the invention, fresh mustard powder of 'Dilong No.1' can effectively inhibit growth of pathogenic bacteria such as botrytis cinerea, peronophythora litchii and the like, and can effectively prolong the storage time of fruits such as apples, juicy peaches, cherries, strawberries, grapes, oranges, mulberries, litchis and the like. The invention provides a feasible technical approach for fruit preservation, and has important significance for maintaining post-harvest quality of fruits, reducing storage loss and promoting sustainable development of the industry.

The invention discloses application of icaritin in preparation of fruit fresh-keeping agents. The invention utilizes an icaritin aqueous solution or an icaritin / prochloraz combined aqueous solution totreat bananas, mangos and other fruits, and the storage time of fruits can be effectively prolonged. The invention provides a feasible technical way for fruit fresh-keeping, and is of important significance for maintaining the fruit postharvest quality, reducing the storage loss and promoting the sustainable development of the industry.

The invention belongs to the field of cold water fish preservation, and particularly relates to a preservation method for selenium-enriched rainbow trout fillets. The preservation method for the selenium-rich rainbow trout fillets comprises the following steps: (1) soaking the selenium-rich rainbow trout fillets in a bamboo leaf antioxidant solution for 2-5 minutes, and naturally draining at room temperature; (2) soaking the fillets drained in the step (1) in whey protein isolate coating liquid for 1-3 minutes, naturally draining at room temperature, soaking again for 1-3 minutes, and blowing air to dry the surfaces of the fillets at room temperature; and (3) refrigerating the fillets treated in the step (2). The preservation method for selenium-enriched rainbow trout fillets disclosed by the invention not only meets the requirements of national standard GB 2760-2014, but also has edibility. On the premise of not changing the eating mode of the selenium-enriched rainbow trout fillets, the growth and reproduction of microorganisms are inhibited, the degradation of proteins is delayed, and the shelf life of the selenium-enriched rainbow trout fillets stored at 4 DEG C is effectively prolonged.

The invention relates to the storage of raw material of ginger, in particular to a method for storing raw material of ginger at low temperature, belonging to the technical field of ginger processing. The method comprises the following steps: choosing the raw material of ginger, cleaning, grading, pickling, acidifying, packaging and refrigerating. Aiming to overcome the problems that the conventional ginger is pickled by excess salt and sulphur so that the flavor and the components of the ginger are lost and the nutrients and the active components of the ginger are damaged and browned and havepotential safety hazards, the concentration of the salt is reduced and the sulphur preparation is not used. Therefore, the quality and the preservation rate of the raw material are improved, and the raw material for producing high-quality ginger product is guaranteed. In addition, the use amount of the salt is reduced, and the use amount of water for desalting is reduced, thus the purposes of lowering cost, saving water and reducing emission are achieved. The method has the advantages of operation convenience and reliability and high production efficiency. The damage to the quality of the rawmaterial of the ginger due to the adoption of the ginger salting storing process is reduced to the maximum extent, and the quality of the ginger product is improved significantly.

The invention discloses a method for making spicy crabs, which comprises the following steps: (1) soaking the crabs in an aqueous solution of citric acid for temporary cultivation at room temperature, and rinsing them with clean water; (2) bathing the crabs obtained in the step (1) in boiling water, draining (3) fry the crab obtained in step (2), and drain the oil; (4) mix the preservative, auxiliary agent and seasoning liquid to obtain a pickling solution; the preservative is ε-polylysine hydrochloride Any one or both of salt and oregano essential oil; (5) soak the crab obtained in step (3) in the marinating liquid obtained in step (4) and marinate at room temperature, drain; (6) soak the crab obtained in step (4) ) obtained crabs are placed in aseptic materials for packaging, and sterilized to obtain final product. The present invention comprehensively utilizes raw material reduction bacteria, compound antistaling agent, and appropriate sterilization means to effectively prolong the shelf life of spicy crabs. The antistaling agents used are ε-polylysine hydrochloride and oregano essential oil, which can synergistically complement each other It can effectively inhibit spoilage bacteria in spicy crabs.

The invention discloses a preparation technology of frozen coarse cereal dough and belongs to the technical field of food processing. The whole potato flour is used for replacing most of wheat starch to be compounded with vital gluten, the frozen coarse cereal dough is prepared through the processes of dough kneading, tabletting forming, fermentation and quick freezing, and the coarse cereal content of the dough is increased by controlling the adding proportion of the whole potato flour and the wheat starch and selecting a reasonable process; meanwhile, good texture characteristics of the frozen coarse cereal dough are kept. The whole potato flour, the wheat starch and the vital gluten are compounded to make the coarse cereal dough, a new method is provided for increasing the coarse cereal content of the dough, and meanwhile the national strategy of potato staple food grain is responded.

The invention discloses the application of morin in the preparation of fruit fresh-keeping agent. The invention utilizes the morin aqueous solution or the morin / prochloraz combined aqueous solution to process fruits such as bananas and mangoes, which can effectively prolong the storage time of the fruits. The invention proposes a feasible technical approach for fruit preservation, which is of great significance for maintaining the post-harvest quality of fruits, reducing storage losses and promoting the sustainable development of the industry.

The invention discloses a complex preservative and an application to refresh and cool meat. The complex preservative is prepared from milk-derived antimicrobial peptides, nisin, chitosan, tea polyphenol, clove essential oil and water. Components in the preservative are originated from raw-food materials, and are safe and free from toxic and harm. The complex preservative fully uses the antibacterial activity, oxidization resistance and film forming property of every natural preservative agents, displays the synergetic effects among preservatives, and makes up shortcomings of narrow antimicrobial spectrum and limited preservation effect when the natural preservative is independently used; the packaging container and the refreshing treatment space are treated by ozone, thus the opportunity of polluting the chilled meat is reduced. Low chilled meat storage temperature inhibits the growth of microorganism and slows down the deterioration of the chilled meat. Through comprehensive use of multiple grid factors, the shelf life of the chilled meat is greatly prolonged. The complex preservative is simple in preparation technique, convenient to operate, good in effect and wide in commercial utilization value.

A bamboo shoot fresh-keeping method for inhibiting postharvest active oxygen damage comprises the following steps: (1) raw material selection, (2) cleaning and shaping, (3) hydrogen water preparationand soaking, (4) air drying, (5) basketing and film covering, (6) shelf manufacturing, racking, and fixing, and (7) cold storage. The method which utilizes hydrogen water in the technical field of agricultural product storage for the first time is a breakthrough of the storage technology.