113results about How to "Inhibition of decay" patented technology

An improved cooling system for a turbo charged internal combustion engine is disclosed. A conduit connects a pressurizing engine air intake to the cooling system to raise the pressure in the cooling system thereby enabling an increase of the maximum temperature which coolant in the cooling system can reach. An electronically controlled valve selectively places the expansion tank in communication with the pressurizing engine air intake to maintain a desired pressure in the tank and to prevent back flow of fluid into the engine air intake.

The invention discloses application of polyhexamethylene guanidine in citrus sour rot prevention and treatment, and a citrus antistaling agent containing polyhexamethylene guanidine. The citrus antistaling agent containing polyhexamethylene guanidine comprises: by mass, 0.05 to 0.6% of polyhexamethylene guanidine, 0.05 to 0.2% one or more of imidazole bactericides and benzimidazole bactericides, 0.02 to 0.15% of a polyoxyethylene ether or a quaternary ammonium salt emulsifier, and the balance water. The citrus antistaling agent containing polyhexamethylene guanidine can obviously inhibit decomposition of citrus fruits such as sugar orange fruits and the like in storage, and especially, can inhibit sour rot. If sugar orange fruits treated by the citrus antistaling agent containing polyhexamethylene guanidine is stored at a normal temperature of 15 to 25 DEG C for 40 days, a sour rot incidence of the sugar orange fruits is below 15.4%, wherein a sour rot incidence of a control group is 76%. Therefore, the citrus antistaling agent containing polyhexamethylene guanidine obviously reduces a sour rot incidence of Citrus reticulate Blanco, and greatly improves citrus economic values.

The invention discloses a mustard essential oil fresh preserver and an application thereof in refreshing fruits and vegetables. The main active component of the mustard essential oil fresh preserver is mustard essential oil containing over 99% of allylisothiocyanate, and the mustard essential oil fresh preserver is mainly applied to a solid sustained release tablet and packaging bags made of plastic aluminum film paper. The solid sustained release tablet consists of 5%-10% of the mustard essential oil, 80%-85% of beta- cyclodextrin and 5%-10% of stearic acid. The preparation method comprises the following steps of: firstly, fully mixing and stirring the mustard essential oil and the alpha (beta)-cyclodextrin according to the proportion in a seal container, adding the stearic acid, mixing and stirring, directly packaging in the paper bags, sealing the opening in time, filling in the plastic bags, sealing by vacuumizing, or after using a tablet machine to make tablets, filling in the plastic film bags and sealing the opening, finally storing at dark places. The fresh preserver can slowly release the mustard essential oil, can be used combining with fruit and vegetable plastic film package, and is suitable for storing, conveying and refreshing various fruits and vegetables of apples, pears, grapes, jujubes, oranges, mangos, cherries, bananas, potatoes, onions, garlic and the like, thereby effectively restraining the growth of pathogenic organisms after picking up the fruits and the vegetables in the process of storing and refreshing and prolonging the refreshing time and the distance of the market circulation.

The invention discloses an antiseptic and fresh keeping method for oranges. The method is characterized in that orange fruit is subjected to hot water spraying treatment on the basis of clean water soaking cleaning, then, the orange fruit is soaked into chitosan compound solution containing essential oil for carrying out film coating treatment, next, the orange fruit is packed by a fresh keeping bag containing 1.5 to 2.5 weight percent of nanometer titanium dioxide and 0.8 to 1.2 weight percent of inorganic nanometer antibacterial agents, and the hot water spraying treatment has the conditions that the water temperature is 60 to 65 DEG C, the height from the fruit surface is 0.4 to 0.6meter, the water pressure is 1.5 to 2.0 atmospheric pressure, and the spraying time is 15 to 20 seconds; and the addition quantity of essential oil is 1.8 to 2.2ml / L, volatile essential oil in the essential oil accounts for 50 to 60 percent, and the orange essential oil accounts for 50 to 40 percent. Themethod has the advantages that the hardness, the soluble solids, the titratable acid and the vitamin C content of the orange fruit can be effectively maintained, and the weight loss ratio ascending and the fungus decay occurrence after the orange picking are inhibited, so the preservation period is effectively prolonged.

The invention provides a preserving agent for litchi and a preparation method of the preserving agent for litchi and relates to the technical field of vegetable and fruit preservation. The preserving agent comprises the following raw materials in percentages by weight: 0.5-1.2% of traditional Chinese medicine extract solution, 0.2-0.5% of sucrose ester, 0.3-0.5% of sodium chloride, 0.5-0.8% of konjak glucomannan, 0.2-0.3% of nanometer TiO2 and water accounting for all the rest percentages; the traditional Chinese medicine extract solution comprises the following raw materials in parts by weight: 5-10 parts of pumpkin seeds, 3-6 parts of pseudolaricis, 3-6 parts of radix gentianae, 2-5 parts of aloes, 2-5 parts of Chinese honey locusts and 2-5 parts of ulmus macrocarpa hance. The Chinese herbal medicines are used as raw materials of the preserving agent; the Chinese herbal medicines are used as antimicrobial substances, the konjak glucomannan is used as film-forming substance, the sucrose ester is used as emulsifier, the sodium chloride is used for sterilizing and color-protecting and the nanometer material is used as excipient, so that the preserving agent for litchi is obtained. The preserving agent for litchi is capable of preventing litchi from browning and rotting, so that commodity rate of the litchi is raised.

The invention discloses a method for preserving litchi by using plant essential oil. The method comprises the following steps: selecting the litchi fruit which is harvested in sunny day, 80%-90% matured, and free from mechanical damage and diseases and insect pests; soaking the litchi fruit in a 25-500 mu L / L of citral or clove leaf oil solution for 0.5-5 minutes; and then precooling, packing andstoring the soaked litchi fruit, wherein after harvesting, the litchi fruit disease mainly comprises fugus diseases such as peronophythora litchi, sour rot, anthracnose and the like, and enzymatic browning of the phenolic compounds and the degradation / discoloration of the anthocyanin are one of the main reasons causing the peel browning. In the method, the litchi fruit which is harvested in proper time and good in state is soaked in the citral or clove leaf oil solution so as to effectively inhibit the fruit rot and the peel browning of the litchi fruit and maintain the quality of the fruit; and in a low temperature condition, the litchi fruit treated by the method disclosed by the invention in completely good condition is more than 95% after 30 days, the control to the peel browning is good, and the original quality of the fruit can be basically maintained.

The invention discloses a method for refreshing winter jujube by film coating, and belongs to the technical field of fruit and vegetable refreshing. The main technical characteristic of the method is that: a chitosan, corn starch and CaCl2 composite refreshing agent is used for coating a film for refreshing. Through treatment of the method, the hardness and the Vc content of the winter jujube can be effectively kept, and rotting, brown stain and reduction in content of soluble solid matters and titratable acid are suppressed, so that the storage period of the winter jujube fresh fruit is effectively prolonged. The method has the advantages that: the refreshing method has the characteristics of simplicity, convenience, safety and practicability; the winter jujube can be stored for 6 months at a low temperature or stored over 1 month at normal temperature to keep the original quality of the fresh fruits. The method is suitable for large-scale commercial application, and has broad application prospect and good economic and social benefit.

The invention discloses a compound preservative and a preparation method for extending the storing time of loquat fruit, which comprises the following steps: 1) adding 9-15g nanometer calcium carbonate into 1L water with a temperature of 70-90 DEG C, mixing evenly and heat insulating, and then adding in 1.5-4.5g sodium stearate, water bath heat treating for 20-40min for modification; 2) heating and dissolving 300-450g chitosan in 29L water, and then mixing evenly with the solution in step 1). The compound preservative of the invention can effectively inhibit the browning and spoilage of loquat fruit, maintain the good fruit rate of loquat fruit, improve the editable quality and commercial value of loquat fruit and extend the storage period. The preparation method of the invention is characterized by simplicity, high efficiency and utility, which is suitable for large scale commercial application and has broad application prospect.

The invention discloses an antiseptic treatment method for timber or bamboo. The method comprises the following steps of: (1) preparing a natural antiseptic agent; and (2) performing an antiseptic treatment process: diluting the natural antiseptic agent with benzene / alcohol solvent by 50 to 70 times; and treating the timber or bamboo for 8 to 10 hours at a bath ratio of 1 to 1.05-2.0 at room temperature under maintained pressure of between 2.0 and 3.0MPa, wherein the bath ratio is the volume ratio of the timber or bamboo to the natural antiseptic agent. The method has the advantages of simple operation process, high controllability, low cost, no complex chemical treatment, no need of expensive equipment, easy industrialization and broad application prospect.

The invention relates to a shiitake mushroom fresh-keeping method combining pretreatment by coating and ozone with microporous membrane modified atmosphere packaging, which is specialized in spoilage control and quality maintenance in the process of packaging, storing and transporting for the picked shiitake mushroom. The invention belongs to a field of fruit and vegetable preserving and storing technique, which is characterized in that: fresh shiitake mushroom raw material without rottenness and maturity is selected; the shiitake mushroom is dried with air after being rinsing out the impurities as silt, etc., on the surface; the shiitake mushroom after the ozone water treatment is dealt with coating in chitosan solution, dried and then placed in a polypropylene tray for enveloping and packaging with microporous membrane and storing in a temperature of 0-5 DEG C. The invention can effectively reduce the number of bacteria on the product surface and the product respiration rate, effectively control the gas concentration and relative humidity in the package, reduce the spoilage rate of the product, ensure the editable safety of the product and lengthen the shelf life of the product.

The invention relates to the field of wood modification treatment of wood floors, and particularly relates to a wood reinforcement modification treatment agent for an outdoor wood floor. The wood reinforcement modification treatment agent is prepared from the following raw materials in parts by weight: 10-12 parts by weight of silicone acrylic emulsion with a solid content of 50 percent, 4-5 parts by weight of 5-aminolevulinic acid, 12-15 parts by weight of tartaric acid, 0.01-0.02 part by weight of capsaicine, 1-2 parts by weight of azedarach, 15-18 parts by weight of white wine, 10-12 parts by weight of furfuryl alcohol, 25-28 parts by weight of urea, 4-5 parts by weight of borax, 5-6 parts by weight of polyether modified silicone oil, 2-3 parts by weight of sodium dodecyl benzene sulfonate, 350-380 parts by weight of water and 6-8 parts by weight of additive. According to the modification agent prepared by adopting the invention, active ingredients in the azedarach are simply and efficiently extracted, and raw materials such as the silicone acrylic emulsion, the furfuryl alcohol and the capsaicine are introduced, so that the prepared modification treatment agent is adsorbed and combined with wood fibers after penetrating into the wood, thus the mechanical property is improved, the size stability is good, the compressive strength is improved, the dewatering and the moisture resistance are prevented, the weather and ageing resistance are resisted, and microorganisms are difficult to propagate; the wood reinforcement modification treatment agent is especially suitable for making a wood floor for an outdoor environment, is more durable, and is strong in market competitiveness.

The invention relates to the field of fruit and vegetable preservation and in particular relates to a biological preservation method for blueberry fruits. The method mainly comprises the steps of fumigating pre-cooled blueberries by jasmonic acid methyl ester. The method can be used for improving the resistance of the blueberry fruits, effectively preventing the rot of the fruits and prolonging the storage period of the fruits, is safe and efficient, and meets the food safety requirements; moreover, the blueberry fruits do not contain any preservative or chemical residues.

The invention discloses probiotics prepared from bacillus coagulans and lactobacillus plantarum as well as a preparation method thereof and belongs to the technical field of microorganisms of feeding stuff. The probiotics is prepared by carrying out solid-state fermentation on matrix by using bacillus coagulans, lactobacillus plantarum and lactobacillus casei, wherein the matrix includes soybean meal, bran and corn flour. The fermentation method has the following advantages that the fermentation cost is reduced, the processing is convenient, the pollution is hardly caused, equipment is simple in structure and easy to operate; and therefore the fermentation method is a probiotics solid fermentation technology which can be widely applied to the field of micro-ecology; the probiotics disclosed by the invention is capable of degrading macromolecule proteins in the soybean meal, the bran and the corn flour into oligopeptides and completely decomposing anti-nutrients, antigen protein and the like in the protein, so that the protein quality and the feeding value of fermented products such as the soybean meal are improved; and the fermented products contain viable bacteria and are capable of effectively adjusting microbial florae of animal intestines, improving production performance and increasing the utilization rate of the feeding stuff.

The invention provides a fresh keeping agent, a preparation method thereof, and the application of the fresh keeping agent in fresh keeping treatment of dishcloth gourds. The fresh keeping agent comprises chitosan, L-cysteine, cinnamic aldehyde and water, and the pH of the fresh keeping agent is 5.6-6.5. The chitosan can form semipermeable membranes on the surfaces of the dishcloth gourds, so that restraining the loss of water on the cuticle of the dishcloth gourds is facilitated, and the depletion of substances in the dishcloth gourds is delayed; the L-cysteine is beneficial to protecting the color of the cuticle of the dishcloth gourd, restraining the oxygenolysis of cuticle chlorophyll and avoiding generating black spots; the cinnamic aldehyde is beneficial to restraining the dishcloth gourds from infecting pathogenic bacteria microorganisms during storage and restraining the dishcloth gourds from being decomposed; the chitosan, the L-cysteine and the cinnamic aldehyde all contain functional groups which are easy to form hydrogen bonds, so that when synergistic effects of the chitosan, the L-cysteine and the cinnamic aldehyde are exerted, improving the compactability, the inoxidizability and the bacteriocidal property of the semipermeable membranes formed on the surfaces of the dishcloth gourds by the chitosan is facilitated. The pH is controlled within the range, which is close to the autologous pH of the dishcloth gourds, so that further improving the fresh keeping effect of the fresh keeping agent is facilitated.

The invention relates to a hyperoxic modified atmosphere packaging method for fresh-cut lotus roots, which belongs to a field of fruit and vegetable preserving and storing technique, which is characterized in that the fresh lotus roots being selected and cleaned are dipped in an NaClO solution and then removed the pedicels after being dried by dripping, cut off against the node and cut crossly into slices; the cut lotus slices are dipped in a preservative solution comprising Vc, calcium propionate, cysteine and water, and placed in a packing tray after being dried with air and then filled into configuration air, encased with high barrier composite membrane and stored in a temperature of 0-5 DEG C. The invention aims at solving the problem that the fresh-cut lotus roots after cutting process are easy to brown, rot and degrade the quality during storing and transporting, and can effectively inhibit the spoilage and the reduction of Vc content of the fresh-cut lotus roots, keep good color of the product, ensure the product editable safety and remarkably prolong the shelf life of the product.

An improved cooling system for a turbo charged internal combustion engine is disclosed. A conduit connects a pressurizing engine air intake to the cooling system to raise the pressure in the cooling system thereby enabling an increase of the maximum temperature which coolant in the cooling system can reach. An electronically controlled valve selectively places the expansion tank in communication with the pressurizing engine air intake to maintain a desired pressure in the tank and to prevent back flow of fluid into the engine air intake.

The invention discloses an antibacterial plastic bag and a preparation method thereof, and relates to the technical field of plastic product manufacture. According to a formula, the antibacterial plastic bag is made of raw materials including, by weight, 100 parts of polyethylene, 0.4-0.8 part of inorganic antibacterial agents and 0.2-0.4 part of anticorrosive agents. The preparation method mainly includes the steps: uniformly mixing the inorganic antibacterial agents, the anticorrosive agents and appropriate polyethylene plastic particles, and extruding and granulating the raw materials to obtain polyethylene plastic particles with antibacterial and anticorrosive functions; uniformly mixing the polyethylene plastic particles with the antibacterial and anticorrosive functions and common polyethylene plastic particles, and blowing a film on an extruder; finally, cutting the plastic film and pressing the plastic film into plastic bags with various specifications. The antibacterial plastic bag can solve the problems that garbage placed in a plastic garbage bag is rotted and fermented, and environmental quality is affected.

The invention relates to an eleocharis tuberosa peel extract bacteriostasis preservative comprising 3-5% of eleocharis tuberosa peel extract, 0.2-2% of ginger extract, 0.5-2% of lemon extract, 0.5-1% of chitosan and the balance being water to 100%. A preparation method of the eleocharis tuberosa peel extract bacteriostasis preservative includes the steps: drying eleocharis tuberosa peels prior to crushing and screening; adding eleocharis tuberosa peel powder into water to be subjected to boiling and ultrasonic wave assisted lift; filtering or centrifuging the obtained solution prior to taking supernatant; cleaning ginger and lemon fruit prior to juicing, then putting the juice and chitosan dissolved in the lemon juice together into the supernate for soaking, and filtering to obtain the bacteriostasis preservative. An application method of the bacteriostasis preservative includes using the bacteriostasis preservative for soaking fruit and vegetables for 5-10min. The bacteriostasis preservative has the characteristic of strong bacteriostasis capability, and causes no pollution to human and the environment in use on fruit and vegetables.

The invention discloses a loquat fruit preservation technology through nano packaging compound plant essential oil treatment, specially used for rot control and quality maintenance in a normal temperature storage process after loquat fruits are picked in the south, so as to prolong a storage period of product. According to the technology, a nano titanium dioxide low-density polyethylene preservative film is adopted and carvacrol essential oil with proper concentration is used for treatment to store the loquat fruits at temperature of minus 20 DEG C, so that the preservation life is prolonged to more than 15 days. The preservation technology disclosed by the invention significantly inhibits rot of the picked loquat fruits to keep good eating quality. The carvacrol essential oil, as a secondary metabolism product of plant, is low in working concentration so as to guarantee eating safety of the fruits. The nano thin film packaging has the advantages of being efficient, safe, convenient to use and the like.

The invention relates to a fresh-cut fruit and vegetable coating preservative containing chitosan and calcium ascorbate and belongs to the technical field of fresh-cut fruit and vegetable preservation. The main technical scheme is as follows: the preservative is prepared from, in percentage by mass, 1.0%-3.0% of chitosan, 2.0%-5.0% of calcium ascorbate and the balance of water. The mass fraction ratio of the chitosan to the calcium ascorbate is (1-3): (2-5). The preparation method of the fresh-cut fruit and vegetable coating preservative comprises the steps as follows: the chitosan, the calcium ascorbate and the water are weighed; and the calcium ascorbate is stirred to be dissolved with 20wt%-30wt% of water; the chitosan is added; ultrasonic dissolution is performed, the rest water is added for uniform dissolution; and the fresh-cut fruit and vegetable coating preservative is obtained. The provided fresh-cut fruit and vegetable coating preservative is low in production cost, non-toxicand safe to the human body and environmentally friendly and meets the green and environmental protection requirement of food preservation.

The invention relates to a slow-release preservative for fruits and vegetables. Adsorbing carrier adsorbing ethanol solution is loaded into a slow-release bag made of a polyethylene slow-release film, and the slow-release bag is then packaged by an air-permeable paper bag; the adsorbing carrier is powder or a shaped block, and the components of the adsorbing carrier include silica gel, diatomite and polydivinylbenzene porous adsorbent. The invention adopts the method of slowly releasing ethanol to inhibit the yellowing and rotting of fruits and vegetables, and the slow-release preservative has a remarkable effect in reducing the loss of the moisture of fruits and vegetables and inhibiting the growth of pathogenic bacteria and the aging of fruits and vegetables, and is a pollution-free, non-toxic and recyclable preservative product for fruits and vegetables. Compared with conventional products, the slow-release preservative can decrease the weight loss rate of different fruits and vegetables in the storage period by 10 to 30 percent and the rotting rate by 15 to 40 percent and prolong the shelf life by 30 to 50 percent, thus having a good preservation effect, and is applicable to the preservation of various fruits and vegetables. The formulation of a preparation method is simple, material resources are rich, the slow-release preservative is easy to prepare, the cost is low, and moreover, the slow-release preservative is convenient to use.

The invention discloses a preparation method of a bentonite-based mango preservative. The components and the weight ratio of the materials are as follows: bentonite:citric acid:distilled water equals to 5-20:0.5-1.0:150-300. The bentonite-based mango preservative is used for filmed preservation of mangos and can remarkably restrain the peels of the mangos from turning yellow and the fruits from decaying, reduce the loss of water, restrain the propagation of micro-organisms and maintain high hardness and Vc content of the fruits; and simultaneously, a bentonite film delays the respiratory peak, and prevents the accumulation of sugar and the decomposition of acid, thus delaying the after-ripening process of the mangos. The bentonite-based mango preservative is simple in preparation technology, low in production cost and non-toxic and safe and conforms to the environment-friendly concept.

The invention relates to a small-package controlled atmosphere preservation method of sweet cherries. The small-package controlled atmosphere preservation method comprises the following steps: in the morning of sunny days, picking sweet cherries which have mid-late maturity varieties, have no mechanical loss and rot, and have uniform color and luster; storing at 25 DEG C for 5 days; determining the rot rate, color difference and hardness of the sweet cherries before and after storage; taking the sweet cherry variety with the change of three indexes, which is less than 10%, as a small-package controlled atmosphere preservation variety; in the morning of sunny days, picking the sweet cherries and keeping stems of the sweet cherries; selecting the sweet cherries with uniform color and luster and eliminating the sweet cherries with the mechanical loss and rot; putting the sweet cherries into pre-cooling air drying equipment, washing the sweet cherries with cold water and pre-cooling the sweet cherries to 2-7 DEG C; drying the sweet cherries with air until no water is remained and immediately carrying out the next step; taking 200g of the sweet cherries which are dried with the air and putting the sweet cherries into a polypropylene package box which is internally padded with water absorption paper; packaging the box by using a controlled atmosphere packaging machine, wherein the volume percent of mixed gas in the packaged polypropylene package box is as follows: 3%-7% of O2, 10%-20% of CO2 and the balance of nitrogen gas; and putting the sweet cherries subjected to controlled atmosphere packaging into a refrigeration house at a temperature ranging from -1 DEG C to 1 DEG C and storing.

The invention relates to a compound strawberry cold-air pre-cooling preservation technique based on short wave ultraviolet irradiation, and the technique is specially used for rot control and quality retention of the post-harvested strawberries in the storage process so as to reduce the rot diseases of the strawberries and prolong the storage and service lives. By adopting short wave ultraviolet irradiation combined with a cold-air quick pre-cooling manner, the storage period of the fresh strawberries can be obviously prolonged. If fresh strawberries are refrigerated at 5 DEG C, the storage lives of fresh strawberries can reach over 12 days. The preservation technique provided by the invention is used for obviously inhibiting rot of the post-harvested strawberries, so that good edible quality and nutritional quality are maintained. The short wave ultraviolet irradiation as a physical cold sterilizing technique has the characteristics of being quick to sterilize, environmental-friendly, safe to eat and the like. The field heat of the strawberries can be quickly removed by combining cold-air quick pre-cooling, thereby playing a good guarantee foundation for refrigeration and cold-chain transportation. Short wave ultraviolet irradiation combined with compound cold-air pre-cooling is suitable for storing and circulating the fresh strawberries, so that the technique has relatively good application value.

The invention discloses a method for storing and preserving red bayberries. The method comprises the following steps of: picking red bayberry fruits which are eighty to ninety percent mature, are not mechanically damaged and are not damaged by plant diseases and insect pests in fine days, and precooling the red bayberry fruits; uniformly spraying ethanol solution of sorbic acid on the surfaces ofthe precooled red bayberry fruits, wherein the concentration of the sorbic acid in the ethanol solution of the sorbic acid is 0.5 to 2g / 100mL, and 5 to 10mL of the ethanol solution of the sorbic acidis used for each kilogram of red bayberry fruits; and directly packaging the red bayberry fruits by using cartons or putting the red bayberry fruits into perforated plastic boxes and packaging by using the cartons, and storing. By the method, the rot of the red bayberry fruits can be effectively inhibited and the quality of the fruits can be maintained. After the red bayberry fruits are stored and preserved by the method, the fruits can still keep the original quality after being stored for one month, and the healthy fruit rate is over 95 percent; and the method is high in safety and convenient to use.

The invention discloses suspoemulsion. The suspoemulsion is prepared from active ingredients including, by weight, 1-5% of prochloraz, 1-5% of iprodione and 0.01-2% of plant growth regulator, and the balance auxiliary components which are allowed to be used in pesticide and can be accepted and water. The plant growth regulator is at least one of thidiazuron, naphthylacetic acid, sodium alpha- naphthaleneacetate, potassium alpha- naphthaleneacetate, benzyl aminopurine and brassinolide.

A high-oxygen antistaling packing technique for red bayberry includes such steps as choosing fresh red bayberry, precooling, loading them in antistaling bags made of air-tight composite film, filling high-purity (100%) O2 and sealing. Its antistaling time can reach more than 9 days.

The invention discloses a method for prolonging the storage period of figs by using controlled atmosphere. The method for prolonging the storage period of figs by using controlled atmosphere packaging is characterized in that healthy, damage-free, pest-free and eight-mature figs are pre-cooled, and then are stored in a cold store with controlled atmosphere environment with the oxygen concentration of 3-5% and the carbon dioxide concentration of 19-21%. The high-carbon dioxide and low-oxygen controlled atmosphere packaging and storage of the figs can reduce the breathing intensity of fruits, inhibit decaying of the fruits and maintain the hardness and the original color of the fruits, and can also alleviate nutrition loss and maintain good quality characteristics.

The invention discloses a fresh-keeping method of mangoes, and relates to the technical field of fresh keeping. The fresh-keeping method of mangoes comprises the following steps: (1) harvesting mangoes when the mangoes are 70-80% mature, selecting fruits which are uniform in size and free from diseases, pests and mechanical damage, and transporting the fruits to a storage warehouse for later use;(2) soaking the mangoed by using a disinfectant for 4-6 minutes for sterilization treatment, and then airing the disinfected mangoes; and (3) soaking the disinfected and aired mangoes in a preservative for 8-12 minutes, then fishing out and airing the mangoes, and performing packaging and storage at room temperature. The fresh-keeping method of mangoes of the invention is green, safe and environmentally friendly, and can effectively prolong the post-harvest life of mangoes under room-temperature storage and transportation condition.

The invention relates to an ethanol fumigation treatment freshness retaining method for preventing agaricus bisporus from browning. The ethanol fumigation treatment freshness retaining method comprises the following steps of: precooling the agaricus bisporus in a refrigerator at 2 DEG C for 10-12 hours; then, performing ethanol fumigation on the agaricus bisporus at 20 DEG C in a closed box body for 3 hours, wherein a partition plate is close to the bottom in the box body, so that the agaricus bisporus can be placed conveniently, and an ethanol solution with the concentration of 0.03-0.06 percent is arranged at the bottom of the box body; and after the treatment, placing the agaricus bisporus, which is taken out of the closed box body, in air for 20-30 minutes, subpackaging the agaricus bisporus by plastic bags, and storing the agaricus bisporus in the plastic bags at 2+ / -1 DEG C and under relative humidity of 90-95 percent. By the freshness retaining method, the problems that the agaricus bisporus is very easy to brown and short in storage period are mainly solved, and the storage period of the agaricus bisporus can be prolonged by 7-10 days at room temperature.