33results about How to "Delayed ripening" patented technology

The invention relates to a mango preserving technology. In order to achieve integrative pre-plucking and post-plucking preserving effect, the invention comprises four composite preserving pretreatment measures of disinfectant and calcium fertilizer spraying before mango plucking and heat treatment, rot-proof film-coating preservative treatment and ethylene inhibitor treatment after the plucking. The rot-proof film-coating preservative comprises 0.25 percent to 2 percent of glucomannan or/and 0.25 to 2 percent of CTS with 95 percent degree of deacetylation, 0.1 to 1 percent of sucrose fatty acid ester or/and 0.1 to 1 percent of glycerel monostearte, 0.1 to 0.5 percent sorbitol or glycerol, 0.5 to 1.5 percent of calcium chloride or calcium citrate, 0.05 to 0.1 percent of potassium sorbate, 0.01 to 0.1 percent of one or more of the following ingredients: iprodione, Sportak and mancozeb, 0.005 to 0.01 percent of gibberellin and 0.025 to 0.05 percent of vitamin K. The invention can decrease the respiratory intensity, postpone the respiratory climacterics, delay the postripeness time and prolong the freshness period of mangos. Compared with the prior art, the freshness period of the mangos can be prolonged by 10 to 20 days.

The invention discloses a method for effectively breaking the dormancy of Paris polyphylla seeds. By adopting a treatment way of combining hydrogen peroxide and the Gibberellins solution with suitable concentrations, the dormancy of the Paris polyphylla seeds is effectively broken, the after ripening period of the seeds is shortened, the germination time of about 2 years for the Paris polyphylla seeds in natural conditions is shortened to about 3 months, and the cultivation time of the Paris polyphylla seeds is greatly shortened.

The invention discloses a preparation method of fresh kiwi fruit slices. The preparation method comprises the following steps: taking fresh high-quality kiwi fruits of which the hardness is between 9.0 kg/cm<2> and 11.0 kg/cm<2> as standard raw materials, putting slices into distilled water after washing, peeling and cutting the kiwi fruits, pumping ozone until the concentration is 0.8 to 1.0 mg/L, and carrying out ultrasonic assisted sterilization for 5 to 8 minutes; then, adding the slices into a kiwi fruit mixed color protecting solution which is prepared from 0.2 percent of ZnCl2, 0.25 percent of EDTA (Ethylene Diamine Tetraacetic Acid)-2Na, 0.10 percent of ascorbic acid and 0.1 percent of citric acid for carrying out color protection, and infiltrating by using 0.5 to 2.0 percent of PEG (Polyethylene Glycol)-chitosan edible coating film after dewatering; finally, packaging by using a PP (Propene Polymer) pallet and a PE (Poly Ethylene) film, and storing at low temperature. The fresh kiwi fruit slices prepared through the preparation method have the characteristics that the appearance color is well kept, browning is not easy to cause, the bacteria inhibiting and fresh keeping effects are good, the storage period is long, and the quality is stable.

The invention discloses a porous material composite fruit wax-coating preservative capable of controlling breath, and solves the problems that fruits are rotted and deteriorated easily to produce alcohol, can be kept fresh difficultly and cannot be stored. The composite preservative consists of the following components in percentage by mass of 5 to 9.8 percent of shell-lac, 0.05 to 3 percent of porous material (comprising three-dimensional network porous silicon oxide, kieselguhr, porous ceramic and porous carbon), 0.04 to 3 percent of cosolvent, 0.05 to 0.3 percent of bacteriacide, 0.01 to 0.1 percent of dispersing agent and the balance being water. Mangos and pineapples which are coated with the preservative can still taste fresh after being stored for 30 days, so that the weight loss rate is reduced twice, and the rotting rate is less than 5 percent; and the quality of fruits is guaranteed, the storage period and the shelf life of the fruits are prolonged, and economic loss caused by rotting and deterioration of the fruits and the like is reduced effectively.

The invention discloses a compound preservative for fruits and a preparation method of the compound preservative. The compound preservative is mainly used for keeping freshness of the fruits such as bananas and dragon fruits and belongs to the technical field of freshness keeping of the fruits. The compound preservative is prepared from the following raw materials in percentage by mass: 3 to 40 percent of prochloraz, 0.01 to 10 percent of plant essential oil, 35 to 90 percent of vegetable oil and derivatives thereof, 5 to 20 percent of an emulsifier and 1 to 5 percent of glycerol, wherein the total amount of the raw materials is 100 percent. The compound preservative for the fruits, disclosed by the invention, has the advantages that storage diseases, in particular to banana anthracnose, crown rot, spike rot and other diseases, of the fruits can be effectively prevented and controlled; in addition, the ripening of the fruits can be delayed, the resistance of the fruits is improved, storage period and shelf life of the fruits are prolonged and the post-harvest loss is reduced.

The invention discloses a processing process for freshly-cut apples by ozone treatment. The processing process comprises the following steps: (1) treating collected apples by 1-methylcyclopropene (1-MCP) and refrigerating at a refrigeration temperature from -1.0 DEG C to 1.0 DEG C and at the humidity of 80%-90%; (2) washing the apples for freshly cutting and instruments and equipment and the like in a processing process; (3) cutting and removing the core, namely cutting the apples into fresh slices with certain thickness and shape according to product requirements; (4) carrying out the ozone treatment, namely carrying out ozone gas suffocating treatment on the freshly-cut apples in a closed space; (5) packaging by a thin film bag, namely packaging the freshly-cut apples by the selected food-grade preservation thin film bag according to a certain volume or weight and sticking a label; and (6) refrigerating, namely preserving the food-grade preservation thin film bag in a cold storage with the environmental temperature from -1.0 DEG C to 1.0 DEG C. With the adoption of the freshly-cut apples processed by the invention, the preservation period is long, the loss of nutrient substances is less, the flavor is pure and no residual toxins exist; the rapid and large-scale production can be realized and the requirements of the freshly-cut apples by a market are met.

The invention discloses a fresh keeping method for prolonging the banana shelf life. The method concretely comprises the following steps of using a banana color card as a standard; selecting bananas having the initial state being 4 and having no mechanical damage and black star points; putting the selected bananas under a UV-C lamp tube for UV-C radiation; spraying a citric acid solution on the surfaces of the bananas in the radiation process; completely soaking the bananas subjected to the UV-C treatment into rice hulls to be stored, wherein the rice hulls are preferably obtained after beingsprayed by banana leaf extract water solution and being dried. The method solves the problems of toxicity residue, pesticide resistance and environment harm in the prior art due to the use of chemicalsterilization agents as fresh keeping agents of harvested bananas. The browning decay speed is low; the quality is high; the shelf life of the bananas is greatly prolonged; the economic value of thebananas is improved.

The invention provides a fresh-keeping device. A fresh-keeping shell inner cavity is used as an accommodating cavity; a photosynthetic fresh-keeping device, an ethylene decomposition device, a fan anda gas sensor are respectively and electrically connected to a control panel through wire harness, and are placed in the accommodating cavity; and two sides of the fresh-keeping shell are separately provided with an air inlet and an air outlet. At the same time, the invention also provides a fresh-keeping control method of the fresh-keeping device, and the ethylene concentration value of gas is collected by the gas sensor and fed back to the control panel; the control panel compares and analyzes the received ethylene concentration value with the set value, and separately sends opening/closingcommands to the photosynthetic fresh-keeping device, the ethylene decomposition device and the fan according to the comparing and analysis result, and ethylene is absorbed by the wind cycle in the accommodating cavity formed by cooperation of the fan, the air outlet and the air inlet, and the ethylene is decomposed by the ethylene decomposition device, and carbon dioxide generated by the decomposition provides guarantee for the carbon source required for photosynthesis of fruits and vegetables. The device can be flexibly applied according to specific scenes, and has a good fresh-keeping effect.

The invention relates to the technical field of environmental microorganisms, and specifically discloses thermophilic Bacillus smithii Ths1 and applications thereof. The strain preservation number ofthe thermophilic Bacillus smithii Ths1 is CGMCC No. 16868. The thermophilic Bacillus smithii Ths1 of the invention has high temperature adaptability and wide range of suitable temperature, can secretea large amount of cellulase and protease, and can rapidly decompose cellulose and protein substances in organic solid waste, accelerate the composting process of the organic solid waste and increasethe organic matter content of compost.

The invention discloses a fresh-keeping device and a refrigerator. The fresh-keeping device comprises a frame, a drawer and a deoxidizing module, the frame is provided with an accommodating space, an opening is formed in one side of the frame, air holes are formed in the wall of the frame, and the air holes communicate with the accommodating space; the drawer can enter the accommodating space through the opening and is accommodated in the accommodating space, and the deoxidizing module is arranged at the air holes of the frame so as to consume oxygen in the accommodating space. According to the fresh-keeping device, when a low-oxygen environment is formed, nitrogen cannot be consumed and transferred, the negative pressure formed in the accommodating space is small, the requirement for the structural strength is low, the overall structure of the fresh-keeping device does not need to be reinforced, so that the material cost is reduced, and the volume loss is reduced; and moreover, when oxygen in the space is gradually consumed, the speed of external air permeating into the accommodating space can be reduced due to the fact that the space is relatively sealed, and therefore the low-oxygen negative-pressure state in the space can be kept for a period of time.

The present invention relates to cultivated plant of the species Solanum lycopersicum comprising a acs 4 allele having one or more mutations, said mutations resulting in production of a mutant acs 4 protein having loss of-function acs4 protein or reduced function compared to wild type Acs 4 protein.

The invention mainly relates to the technical field of storage of fruits and vegetables, and discloses a fresh keeping method of figs. The fresh keeping method comprises the steps of performing baking, performing sprinkling, performing packaging and performing storing. The method is simple, convenient to operate and low in cost, the figs can be stored for 6 months, the fresh keeping time of the figs can be obviously prolonged, the figs can be sold in other seasons rather than the harvesting season, and the economic returns of fruit growers can be increased. According to the fresh keeping method, firstly 80% ripe figs are placed in an oven, and low-temperature baking is performed, so that the figs lose a little moisture, respiration of the figs is restrained, the nutrition and the moistureof the figs are reserved, and the figs are bright in color; after the figs are baked, a fresh keeping agent solution is sprinkled to the baked figs, and the fresh keeping agent solution is free from any harmful ingredients, so that proliferation of pathogenic bacteria can be restrained, the breath and the after-ripening of the figs can be retarded, the characteristics of fresh fruits can be maintained, and the fresh keeping time of the figs can be prolonged; and after the fresh keeping agent solution is sprinkled, the figs and bacillus natto are mixed and packaged, so that the enzymic activityof the figs can be reduced, the after-ripening and the decomposition of the figs can be restrained, and the storage and fresh keeping time of the figs can be prolonged.

The invention discloses a breathing-controllable compound coating preservative made of a porous material. By using the breathing-controllable compound coating preservative made of the porous material, the problems that fruits are easy to rot and go bad, are not easy to preserve and store and generate alcohol are solved. The preservative comprises the following components: 0.05-1.5% of the porous material, 10-20% of beewax, 1-2% of vitamin E, 3-5% of pectin, 2-4% of lignin, 0.5-1.5 parts of cosolvent, 2-4 parts of dispersing agent and 30-40 parts of water. The preservative has the characteristics of pathogen inhibition, sensory quality keeping, low cost, convenience in operation when being used, long release period, uniform effect and the like. The quality of the fruits is ensured, meanwhile, the storage period and shelf life of the fruits are prolonged, and the economic loss generated because the fruits rot and go bad is effectively reduced.