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40results about How to "Improve fruit rate" patented technology
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Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method
ActiveCN102224840AReduce decay rateGuaranteed qualityFruit and vegetables preservationAlpha-aminoisobutyric acidPreservative
The invention discloses an application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of a fruit preservative as well as the fruit preservative and a using method. Experiments demonstrate that after the fruit is processed by alpha-aminoisobutyric acid or beta-aminoisobutyric acid, the rotting rate of fruit can be effectively reduced, the fruit quality can be maintained,and the preserving time can be prolonged. Thus, the alpha-aminoisobutyric acid or beta-aminoisobutyric acid can be used for preparing the fruit preservative which contains 1-100 mM of alpha-aminoisobutyric acid or beta-aminoisobutyric acid. By processing the fruit such as litchi, longan, yangtao, papaya and mango by use of the fruit preservative and according to the processing method disclosed bythe invention, the rotting rate of fruit can be effectively reduced, the fruit quality can be maintained, the commodity rate of fruit can be improved, and the preserving time can be prolonged. The fruit preservative disclosed by the invention is safe and environmentally-friendly, and the preserving method is simple and convenient.
Owner:SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
Plant source fruit and vegetable fresh-keeping agent and its preparation method
InactiveCN101305747AGood fresh-keeping effectImprove fruit rateFruit and vegetables preservationPlant SourcesPathogenic bacteria
The invention discloses a vegetable source fruit-vegetable fresh-keeping agent, which is prepared from 4-6% of cinnamon essence, 1-2% of chitosan, 1-2% of CaCl2, 10-12% of emulsifier, 12-16% of solvent, and water in balancing amount, and the total amount of the raw material is 100%. The fresh-keeping agent has good fresh-keeping effect and is applied by mixing with water and coating film. The agent has good inhibiting effect on pathogenic bacteria which easily appears during the storage process of the picked fruits and vegetables, and also has a certain inhibiting effect on rottenness of the picked fruits and vegetables. The vegetable source fruit-vegetable fresh-keeping agent has the advantages of simple processing technology and low cost, follows the developing direction of the current fresh-keeping agent, and has good development and application potentials.
Owner:馥稷生物科技发展(上海)有限公司
Green and environment-friendly fruit vegetable preservative and preparing method thereof
InactiveCN107047749AImprove the preservation effectWide variety of sourcesFood ingredient as antioxidantClimate change adaptationOrganic acidChemistry
The invention discloses a green and environment-friendly fruit vegetable preservative. The preservative is prepared from, by weight, 0.1-0.3 part of plant extract, 1-3 parts of chitosan, 1-3 parts of organic acid additive, 0.5-0.9 part of nanometer additive, 0.4-0.6 part of polyamino acid, 0.8-1.4 parts of polysorbate, 0.05-0.07 part of silane coupling agent, 20-30 parts of ethanol and 30-50 parts of water. The green and environment-friendly fruit vegetable preservative can prolong the storage period of fruits and vegetables, lower the rotting rate and the loss rate, has a very good inhibiting effect on pathogenic bacteria which easily occur in the storage process after the fruits and vegetables are harvested, has a certain inhibitory effect on rots after the fruits and vegetables are harvested, has a very good preservation effect on the harvested fruits and vegetables, improves the quality of the fruits and vegetables, and prolongs the shelf life of the fruits and vegetables, meanwhile, raw material components adopted by the preservative are safe, reliable and harmless to the human body, and the preservative is convenient to use and green and environmentally friendly, is low in cost, simple in technology, and has high practical value and a good application prospect.
Owner:合肥慧明瀚生态农业科技有限公司
Functional fruit and vegetable preservative containing arginine
InactiveCN103109924AGood fresh-keeping effectImprove fruit rateFruits/vegetable preservation by coatingBiotechnologyVitamin C
The invention discloses a functional fruit and vegetable preservative containing arginine. The preservative consists of the components of the arginine, vitamin C, CaC12, salicylic acid, citric acid, water and film-forming agent chitosan; a layer of thin film with gas selection permeability can be formed on the surface of a fruit or a vegetable after the raw materials are treated, so that the breathing intensity and the transpiration reaction of the fruit or the vegetable can be effectively reduced, and a fruit or vegetable system can be induced to be resistant; pathogenic bacteria can be well suppressed in the fruit or vegetable storage process; and the functional fruit and vegetable preservative is suitable for storage and refreshing of various fruits and vegetables. The preservative is simple in technology, relatively low in cost and convenient to use, is safe and reliable and is rich in arginine, the vitamin C and calcium, so that the nutrition effect and the health protection effects on the fruits and the vegetables can be enhanced; the current fruit and vegetable preservative development direction can be met; and the high development and application potential can be realized.
Owner:SHANDONG UNIV OF TECH
Non-landing banana collecting and transporting bracket
InactiveCN103010651AImprove fruit rateReduce frictionManual conveyance devicesEngineeringMechanical engineering
The invention discloses a non-landing banana collecting and transporting bracket, which is used for solving the problems of difficulty in popularizing ropeway machinery for collecting banana fruits in transportation due to varied topography, large altitude fall and the like during cultivation of banana in mountainous regions in Yunnan Province, and severe friction and fruit damages and the like due to repeated landing of collecting and transporting tools in the forms of manual back carrying, horse carrying and the like widely adopted in the current production. According to the non-landing banana collecting and transporting bracket disclosed by the invention, transportation is mainly realized by combining brown wire braces with people, the fruit axle of an entire string of bananas required to be transported is placed into a fruit axle groove of the transporting bracket, a rubber belt on a left movable arm which is wound with sponge or cloth is tied on a right movable arm for fixing banana fruits, and the transporting bracket can extend and contract according to the size of each string of bananas; and during transportation, fruits are fixed, friction and damages of fruits are reduced, and banana fruits are not landed in an entire process ranging from collection to transportation, so that the healthy fruit rate of bananas is over 99 percent, and the aims of collecting bananas in mountainous regions in a non-landing way and increasing the healthy fruit rate and the benefit are fulfilled.
Owner:HEKOU YUNSHAN AGRI TECH
Fruits protection effervescence tablets, prepn. method and use thereof
InactiveCN1903040AImprove fruit setting rateImprove qualityPlant growth regulatorsBiocideSodium bicarbonateDicarbonate
A plant growth regulator 'Baoguo effervescent tablet' for regulating the growth and development, promoting the fruit bearing, improving fruit quality and increasing the yield of fruit tree is prepared from gibberellins, forchlorfenuron, potassium dihydrogen phosphate, boric acid and zinc sulfate through proportional mixing, adding citric acid, sodium dicarbonate, adhesive and surfactant, pulverizing, granulating and die pressing.
Owner:PLANT PROTECTION RES INST OF GUANGDONG ACADEMY OF AGRI SCI
Melon and fruit antiseptic and fresh-keeping agent, preparation method thereof and melon and fruit storage method
PendingCN111374178AImprove solubilityImprove mixed antibacterial abilityNatural extract food ingredientsFruits/vegetable preservation by coatingBiotechnologyCamellia oleifera
The invention discloses a melon and fruit antiseptic and fresh-keeping agent. The antiseptic and fresh-keeping agent comprises the following raw materials: 0.04%-0.1% parts of scutellaria baicalensisextract, 0.1%-0.15% parts of clove oil, 0.04%-0.1% parts of cinnamon oil, 0.05%-0.1% parts of saponin extract, 0.15%-0.2% parts of patchouli oil, 0.15%-0.2% parts of calamus oil, 0.3%-0.5% parts of camellia meal extract, 1.3%-5.5% parts of emulsification thickener, 2.3%-7% parts of other additives, the balance water, and the total amount of raw materials is 100%. The invention also discloses a kiwi fruit antiseptic and fresh-keeping agent, a preparation method thereof and a melon and a melon and fruit storage method. The raw materials of the plant-derived antiseptic and fresh-keeping agent ofthe present invention are all plant-derived extracts, without any chemical organic reagents, and have good antiseptic and fresh-keeping effect. After being mixed with water, the agent can be used to form a film on the surface of fruits and vegetables to inhibit the growth of pathogenic bacteria. At the same time, the film can reduce and inhibit the physiological metabolism of the fruit after harvest, thereby improving the quality of the fruit, and extending shelf life.
Owner:HUNAN AGRICULTURAL UNIV
Cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and application technology thereof
InactiveCN103125589AImprove cold resistanceReduce chilling damageFruit and vegetables preservationChilling injuryIce water
The invention discloses a cold-resistant anti-corrosion preservation technology for cold-sensitive fruits and vegetables after being harvested, and particularly relates to a cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and a preservation method thereof. The preservative disclosed by the invention comprises methyl jasmonate (2.0-10.0mg / L) and a mixed solution, wherein the mixed solution is an ice water solution containing salicylic acid, ascorbic acid, CaCl2 and an active agent Tween 80. The preservation method comprises the steps of firstly, carrying out sealed fumigation on the cold-sensitive fruits and vegetables for 12 hours by jasmonic acid methyl ester at room temperature, soaking and carrying out cold shock on the fruits and vegetables for 1 hour in the ice water mixed solution, taking out the fruits and vegetables and airing the surface water. The cold-resistant preservative does not generate obvious symptoms of chilling injury after being placed for two weeks in an environment at 0-4 DEG C; corruption mildew and quality drop of the fruits and vegetables stored in the environment at room temperature and proper low temperature can be effectively restrained; and the refreshing time is obviously prolonged.
Owner:SHANDONG UNIV OF TECH
Application of longan fresh-keeping paper
ActiveCN105904796ASpread evenlyAbsorb evenlyFruit and vegetables preservationSynthetic resin layered productsBiotechnologyAdhesive
The invention discloses an application of longan fresh-keeping paper. The longan fresh-keeping paper is formed through sequentially packaging a base material, a coating and loading layer, an SO2 releasing agent and a packaging material, the base material and the packaging material are made of breathable and permeable materials, and the coating and loading layer is selected from an acrylate pressure-sensitive adhesive, a non-setting adhesive and a 3M adhesive; and the SO2 releasing agent is formed through mixing a main release agent with a release accelerant according to a mass ratio of 1:0.10-0.25. When the longan fresh-keeping paper is used, fruits are covered with the fresh-keeping paper, water vapor goes through the packaging material at the top of the fresh-keeping paper and enters the fresh-keeping paper in the fruit fresh-keeping process, the releasing agent absorbs water and then releases SO2, and the density of SO2 is greater than the density of air, so released SO2 sinks, uniformly diffuses in a fruit pile from top to bottom, and is uniformly absorbed by the fruits; and when the fresh-keeping paper is used to carry out fresh keeping, the good fruit rate of fruits stored at 1-5DEG C for 30d is 90-100%, and the shelf life in a 15-25DEG C air conditioning room is 3-5d.
Owner:SOUTH CHINA AGRI UNIV
Method for preserving myrica rubra
InactiveCN107006601AGood dispersionEasily biodegradableBiocideFood ingredient as antioxidantPre treatmentInsect repellent
The invention discloses a method for preserving myrica rubra, and relates to the field of myrica rubra processing. The method for preserving the myrica rubra includes steps of harvesting pre-treatment, harvesting and screening, sterilizing, coating and packaging. The method has the advantages that the prior art is modified, processes for spraying compound insect repellents before fruits are picked are combined with enzyme sterilization treatment and coating treatment, accordingly, germs and worm eggs on the surfaces of myrica rubra fruits can be effectively killed, and the preservation time can be prolonged; the method is safe and non-toxic, and the quality of the myrica rubra can be guaranteed; the cold storage and preservation periods are 12-15 days if the method is applied, the normal-temperature shelf lives are 6-8 days, and the preserved fruits have natural colors.
Owner:王耿文
Plant source fruits and vegetables deoxidization antistaling agent and preparation method thereof
InactiveCN101313696AGood fresh-keeping effectImprove fruit rateFruit and vegetables preservationBiotechnologyPlant Sources
The invention discloses a botanic fruit and vegetable fresh-keeping agent, which is characterized in that: the effective constituents of raw materials in percentage by weight of the fresh-keeping agent are: 2 to 4 percent of clove leaf oil, 1 to 2 percent of chitosan, 1 to 2 percent of CaCl2, 10 to 12 percent of emulsifying agent, 12 to 16 percent of solvent and the balance being water. The botanic fruit and vegetable fresh-keeping agent has excellent preserving effect, and can well inhibit pathogenic germs easily appearing during storing picked fruit and vegetable when used after watered coating treatment; moreover, the fresh-keeping agent can also inhibit the rot of picked fruit and vegetable to a certain degree; meanwhile, the fresh-keeping agent has simple manufacturing process and low cost, and accords with the current developing direction of fresh-keeping agent, thereby having enormous development and application potential.
Owner:HARMLESS PESTICIDE RES & SERVICE CENT XIBEI AGRI FORESTRY SCIEN
Longan-preserving method applicable for e-commerce logistics
PendingCN107347978AImprove product appearanceResidue reductionFruit and vegetables preservationIsolation effectLogistics management
The invention discloses a longan-preserving method applicable for e-commerce logistics. The method is described as follows: adopting a common foam box with an internally lined polyethylene film preservation bag to form outer packing; placing ice packs sleeved by bubble wrap which has an isolation effect in the central position of the bottom of the foam box; evenly placing longan fruits with fruit spurs around the ice packs and on the ice packs; after the ice packs are fully surrounded by the longan fruits, laying a piece of longan-preserving paper having the same area with the opening of the internal foam box on the longan fruits; laying a piece of isolation paper having the effects of insulating air and resisting humidity on the longan-preserving paper; and finally, folding the upper extra part of the preservation bag flatly, performing sealing, covering the foam box with a lid and sealing tightly around the lid with box-sealing tapes to prevent air leakage and cool leakage. The preservation method provided by the invention can not only increase a good-quality fruit rate and extend the shelf life and the subsequent refrigeration life of the longan fruits but also reduce the residual amount of SO2 in the fruits and improve the uniformity of the SO2 content of the piled fruits.
Owner:POMOLOGY RES INST GUANGDONG ACADEMY OF AGRI SCI
Reduced pressure storage preservation method for blueberry
InactiveCN103340237AExtended shelf lifeImprove fruit rateFruits/vegetable preservation by freezing/coolingPreservation methodsBiology
The invention relates to a reduced pressure storage preservation method for blueberry. According to the reduced pressure storage preservation method for blueberry, an absolute pressure during reduced pressure storage is 50-75kPa, and a storage temperature is 0 DEG C. By adopting the reduced pressure storage preservation method for blueberry, high healthy fruit rate is guaranteed, content of reduced glutathione and protein is increased, and shelf life is greatly prolonged.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Honey peach composite preservative
InactiveCN101700056BReduce decay rateReduce weight lossFruit and vegetables preservationPreservativeSalicylic acid
The invention discloses a honey peach composite preservative. The preservative comprises the following components by weight percent: 0.03-0.12% of citric acid, 0.2-0.6% of calcium chloride, 0.03-0.12% of ascorbic acid, 0.002-0.006% of salicylic acid, 0.01-0.03% of succinic acid, 0.03-0.1% of sodium tetraborate and the balance water. The composite preservative can be used to obviously reduce the rotting rate and weight-loss ratio of fruits and obviously inhibit the reduction of the hardness of fruits, has good preservation effect and is applicable to popularization and application.
Owner:SOUTHWEST UNIV
Near-freezing point spontaneous modified atmosphere preservation method for Zaojin crisp pears
The present invention provides a near-freezing point spontaneous modified atmosphere preservation method for Zaojin crisp pears and belongs to the technical field of fruit preservation and storage. The method comprises Zaojin crisp pear fruit harvesting, MAP packaging, pre-cooling, preservative treating, boxing and stacking, near-freezing point storing, etc. and is a complete set of a near-freezing point spontaneous modified atmosphere packaging method for the Zaojin crisp pears. Compared with a conventional cold storage method, the Zaojin crisp pear fruits meet technical requirements in storage and preservation temperature control indexes and at the same time, an O<2> and CO<2> ratio in packaging bags is kept within a suitable range, thereby maximizing inhibition of growth of microorganisms causing spoilage of the Zaojin crisp pears and reducing rot and browning. The method is used to store the Zaojin crisp pear fruits, storage time can be as long as 10 months, a fruit loss rate is less than 5%, and a good fruit rate is higher than 95%.
Owner:辽宁省果树科学研究所 +2
Nano freshness protection bag material as well as preparation method and application thereof
ActiveCN113201177AMake up for the deficiency of osmotic regulationAnti agingBio-packagingAcrylate esterGraphene
The invention discloses a nano freshness protection package material as well as a preparation method and application thereof, belongs to the technical field of fruit freshness protection materials and application, and provides a nano freshness protection package material which comprises the following raw materials in parts by weight: 1000-1200 parts of high-pressure polyethylene, 15-20 parts of maifanstone powder, 10-25 parts of nano titanium dioxide, 10-15 parts of nano chitosan, 5-12 parts of acrylate, 1-3 parts of nano graphene, 1-2 parts of a plant extracting agent and 1-2 parts of an auxiliary agent. A nanometer freshness protection bag disclosed by the invention is a selective bidirectional semipermeable membrane, can automatically adjust humidity and density of gases such as O2, CO2 and N2, overcomes the defect that a traditional thin film is insufficient in CO2 and O2 permeation regulation and control, integrates double effects of gas regulation and bacteriostasis, is suitable for storage under a low-temperature condition, effectively delays aging and decay of fruits and vegetables, and improves storage quality and freshness protection effect.
Owner:GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
Preparation method of denatured starch special for preservative material
InactiveCN102250286AGood antibacterial propertiesLow gelatinization temperatureChemistryOrganic acid
The invention discloses a preparation method of denatured starch special for a preservative material. The preparation method comprises the following steps: by taking starch as a raw material, carrying out oxidation reaction; then adding an unsaturated organic acid monomer or chitin and a derivative thereof for grafting and crosslinking reaction so as to introduce a group with a preservative function, so that the denatured starch, which has the characteristics of good antibiotic property, film-forming property, low gelatinization temperature and the like, special for the preservative material is obtained. According to the invention, the content of the preservative functional group of the denatured starch is more than 2%, the moisture absorption and preservation property of the denatured starch is more than 20%, and the minimum inhibitory concentration (MIC) of the denatured starch is less than 0.1%. A preservative flexible package material produced by using the denatured starch can give the characteristics of antibiotic property, wettability, water resistance, air permeability and the like to a flexible package material, is environmentally-friendly and is used for preservation of lychee and other fruits and vegetables, the preservative period is prolonged by 4-6 days, and good fruit rate is improved by 20-30%. The preparation method is suitable for production of denatured starch special for preservative materials based on the original wetting method or semi-dry method process route and equipment.
Owner:GUANGXI UNIV
Fruit and vegetable fresh-keeping agent containing trans-2-hexenoic acid, and application of fruit and vegetable fresh-keeping agent
InactiveCN109105478AMaintain qualityKeep the lookFruit and vegetables preservationNatural extract food ingredientsFlavorNational standard
The invention discloses application of a fresh-keeping agent containing trans-2-hexenoic acid to fresh-keeping of fruits and vegetables, which is specific to preservation and fresh-keeping in the postharvest storage and transport process of the fruits and vegetables, and relates to the technical field of fresh-keeping of fruits and vegetables. Specifically, by using trans-2-hexenoic acid as the fruit and vegetable fresh-keeping agent, the fresh-keeping time of the fruits and vegetables such as strawberries, grapes, tomatoes in the storage process is prolonged, the rotting rate and nutrient loss are reduced, and the quality and appearance of the fruits and vegetables are kept. The used trans-2-hexenoic acid is a substance existing naturally in plants and meanwhile is also a flavoring substance permitted in the national standard, by using the trans-2-hexenoic acid as the fresh-keeping agent, the natural, safe, environment-friendly and convenient requirements are met, and the fresh-keeping agent has good development and application potentiality.
Owner:HENAN UNIVERSITY OF TECHNOLOGY
Botanical fresh keeping agent for fruits and vegetables, and preparation method thereof
ActiveCN102726511BGood fresh-keeping effectImprove fruit rateFruits/vegetable preservation using acidsFruits/vegetable preservation using sugarsSalvia miltiorrhizaSalicylic acid
The invention discloses a botanical fresh keeping agent for fruits and vegetables. The botanical fresh keeping agent for fruits and vegetables is prepared from effective components comprising the following raw materials: 0.1-20% of a Salvia miltiorrhiza ethanol extract, 0.1-2% of a chitosan oligosaccharide, 6-12% of salicylic acid, 1-15% of an emulsifier, 0-20% of a solvent, and the balance water, wherein the sum of percentages of the raw materials is 100%. The botanical fresh keeping agent for fruits and vegetables prepared in the invention has a good fresh keeping effect, is used through adding water and coating, has a very good inhibition effect on pathogens easily appearing in the storage process after the fruit and vegetable picking, has a certain inhibition effect on picked fruit and vegetable rot, has a very good fresh keeping effect on the picked fruits and vegetables, and has the advantages of simple processing technology, low cost, and according with present fresh keeping agent development trends, so the botanical fresh keeping agent has good exploitation application potentials.
Owner:杨凌馥稷生物科技有限公司
Preparation method of coating type far infrared radiation preservation packing paperboard
ActiveCN103321092AKeep aliveGuaranteed freshPaper/cardboardInorganic compound additionParticulatesCoated surface
The invention relates to a preparation method of a coating type far infrared radiation preservation packing paperboard. The preparation method is characterized by comprising the following technological steps of: (1) coating preparation: evenly blending far infrared ceramic powder, a binding agent and a dispersing agent according to the mass ratio of 1:(9-11):(7-8), standing for 20-25 minutes to obtain far infrared radiation paint; (2) coating: evenly coating the far infrared coating on the surface of corrugated lining paper according to the coating quantity of 850-950g / cm<2>, and controlling the coated surface to have no particulate protrusions or holes with the diameter larger than 1mm; and (3) drying the corrugated paper coated with the far infrared paint at 85-90 DEG C, and controlling the moisture of the corrugated paper obtained to be 11+ / -3%. Compared with the prior art, the preparation method has the advantages of being simple in procedures, and relatively low in manufacturing cost; a packaging container made is used for packaging fruits and vegetables, the cell activity can be effectively maintained to maintain the freshness of the fruits and vegetables. Shown by tests, compared with the common packaging carton under the same conditions, the far infrared packaging carton is good in fresh-keeping effect, and the rate of intact fruit can be improved by 20%-60%, so that strong market competence advantages can be achieved.
Owner:山西昕光包装有限公司 +1
Fruit preserving agent produced from extract of plant of phytolaccaceae, its preparation and use
InactiveCN1582683APrevent decayImprove control effectFruits/vegetable preservation using chemicalsPEARAdditive ingredient
Owner:CHONGQING ACAD OF CHINESE MATERIA MEDICA
Application of a longan fresh-keeping paper
ActiveCN105904796BSpread evenlyAbsorb evenlyFruit and vegetables preservationSynthetic resin layered productsWater vaporDensity of air
Owner:SOUTH CHINA AGRI UNIV
Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method
ActiveCN102224840BPrevent browningPrevent mildewFruit and vegetables preservationAlpha-aminoisobutyric acidPreservative
The invention discloses an application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of a fruit preservative as well as the fruit preservative and a using method. Experiments demonstrate that after the fruit is processed by alpha-aminoisobutyric acid or beta-aminoisobutyric acid, the rotting rate of fruit can be effectively reduced, the fruit quality can be maintained,and the preserving time can be prolonged. Thus, the alpha-aminoisobutyric acid or beta-aminoisobutyric acid can be used for preparing the fruit preservative which contains 1-100 mM of alpha-aminoisobutyric acid or beta-aminoisobutyric acid. By processing the fruit such as litchi, longan, yangtao, papaya and mango by use of the fruit preservative and according to the processing method disclosed bythe invention, the rotting rate of fruit can be effectively reduced, the fruit quality can be maintained, the commodity rate of fruit can be improved, and the preserving time can be prolonged. The fruit preservative disclosed by the invention is safe and environmentally-friendly, and the preserving method is simple and convenient.
Owner:SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
Orange preservation method used for self-help type fresh fruit juice squeezing machine
InactiveCN104322664ASolve the problem of chlorine poisoningLower metabolismFruits/vegetable preservation by irradiation/electric treatmentDiseaseSodium bicarbonate
The invention discloses an orange preservation method used for a self-help type fresh fruit juice squeezing machine. The orange preservation method comprises the following steps: (1) selecting oranges which are not broken and have no diseases and insect pests; immersing the oranges with a 2% sodium bicarbonate solution for 10-20 minutes; taking out the oranges and airing; (2) immersing the oranges of the step (1) with 5% garlic juice for 25-30 seconds; taking out the oranges and airing; (3) putting the oranges of the step (2) into a storage region of the self-help type fresh fruit juice squeezing machine and keeping the temperature at 8-10 DEG C; (4) sterilizing and disinfecting the oranges by disinfection equipment in the self-help type fresh fruit juice squeezing machine; sterilizing by ozone and ultraviolet light every 2-3 hours at a daytime period from 6:00 to 20:00; preserving by EP light wave at a night period from 20:00 to 6:00; and (5) checking for one time every 2-3 days and removing the broken oranges; and ventilating for half an hour. By virtue of the orange preservation method disclosed by the invention, the preservation time of the oranges is long and the taste, color and flavor of the oranges are not influenced; and the healthy fruit rate is high and the economic benefits are improved.
Owner:XINHUA XINCHENG TECH
Debaryomyces hansenii strain and application in preparation of fruit fresh-keeping agent
ActiveCN112481141AMaterials are readily availableLow costFungiFruit and vegetables preservationBiotechnologyFragaria
The invention discloses a debaryomyces hansenii strain and application of the debaryomyces hansenii strain in preparation of a fruit fresh-keeping agent. The strain is classified and named as Debaryomyces hansenii NDB-001, is delivered to China Center for Type Culture Collection (CCTCC) for preservation on May 7th, 2020, and has a preservation number of CCTCC NO: M2020106. According to the invention, the research results find that the Debaryomyces hansenii NDB-001 suspension liquid can be used for effectively inhibiting the growth of botrytis; the storage time of fruits such as apples, juicy peaches, cherries, strawberries, grapes, oranges, mulberries, litchis and the like can be effectively prolonged; and a feasible technical way is provided for fruit preservation, and important significance is provided for maintaining the quality of picked fruits, reducing the storage loss and promoting the sustainable development of the industry.
Owner:NANJING AGRICULTURAL UNIVERSITY
A kind of bacillus that antagonizes mold and its antibacterial application
ActiveCN107988108BInviolableFast growthBiocideFruit and vegetables preservationBiotechnologyAntarctomysis
The invention discloses a bacillus antagonizing mold and its antibacterial application, belonging to the technical field of microorganism prevention and control. The mold-antagonizing bacillus provided by the invention is a bacillus strain with broad-spectrum antibacterial ability. It was preserved in the China Center for Type Culture Collection, and sequence comparison analysis found that the strain was 100% related to the known Bacillus amyloliquefaciens Holycan 1 (Bacillus amyloliquefaciens Holycan 1, KM54172), and it was determined that it belonged to Bacillus amyloliquefaciens (Bacillus amyloliquefaciens). The mold-antagonistic bacillus provided by the invention has a very short time to reach the stable period, which is conducive to its rapid colonization and occupation of ecological niches, and competition with other molds for nutrients and living space. Therefore, the Penicillium provided by the invention antagonizes Bacillus amyloliquefaciens, has a good inhibitory effect on common crop disease fungi, shows a broad antibacterial spectrum, has a large biocontrol potential, and has a good application prospect.
Owner:XI AN JIAOTONG UNIV
Preparation method of plant source fruits and vegetables deoxidization antistaling agent
InactiveCN101313696BGood fresh-keeping effectImprove fruit rateFruit and vegetables preservationBiotechnologyPlant Sources
The invention discloses a botanic fruit and vegetable fresh-keeping agent, which is characterized in that: the effective constituents of raw materials in percentage by weight of the fresh-keeping agent are: 2 to 4 percent of clove leaf oil, 1 to 2 percent of chitosan, 1 to 2 percent of CaCl2, 10 to 12 percent of emulsifying agent, 12 to 16 percent of solvent and the balance being water. The botanic fruit and vegetable fresh-keeping agent has excellent preserving effect, and can well inhibit pathogenic germs easily appearing during storing picked fruit and vegetable when used after watered coating treatment; moreover, the fresh-keeping agent can also inhibit the rot of picked fruit and vegetable to a certain degree; meanwhile, the fresh-keeping agent has simple manufacturing process and low cost, and accords with the current developing direction of fresh-keeping agent, thereby having enormous development and application potential.
Owner:HARMLESS PESTICIDE RES & SERVICE CENT XIBEI AGRI FORESTRY SCIEN
Application of mustard Dilong No.1 in preparing fruit preservative
InactiveCN111345342AMaterials are readily availableLow costFruit and vegetables preservationFragariaVitis vinifera
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.
Owner:NANJING AGRICULTURAL UNIVERSITY
Preservative film with antibacterial and antiseptic functions and preparation method thereof
The invention discloses a preservative film with bacteriostatic and antiseptic functions and a preparation method thereof. The preservative film with bacteriostatic and antiseptic functions comprises the following components in parts by weight: 100 parts of polypropylene, 5-10 parts of gelatin, 2-5 parts of corn fiber, 1-5 parts of glycerol, 0.5-2 parts of a coupling agent, 0.5-2 parts of a mildew preventive, 2-6 parts of a bacteriostatic agent, 3-7 parts of a modifier, 2-5 parts of a flexibilizer and 0.5-3 parts of an antioxidant. The preservative film has excellent antibacterial preservative fresh-keeping performance for food packaging, is non-toxic, odorless and free of contact corrosion, can effectively prolong a storage period and presents excellent tensile strength and the softness; and meanwhile, the raw materials adopted by preservative film are safe, reliable, green and environmentally-friendly.
Owner:南通汇统塑胶机械有限公司
Fruits protection effervescence tablets, prepn. method and use thereof
InactiveCN100502660CImprove fruit setting rateImprove qualityBiocidePlant growth regulatorsSodium bicarbonateDicarbonate
A plant growth regulator 'Baoguo effervescent tablet' for regulating the growth and development, promoting the fruit bearing, improving fruit quality and increasing the yield of fruit tree is prepared from gibberellins, forchlorfenuron, potassium dihydrogen phosphate, boric acid and zinc sulfate through proportional mixing, adding citric acid, sodium dicarbonate, adhesive and surfactant, pulverizing, granulating and die pressing.
Owner:PLANT PROTECTION RES INST OF GUANGDONG ACADEMY OF AGRI SCI
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