257results about How to "Inhibition of respiration" patented technology

Techniques are provided for treating periodic breathing, such as Cheyne-Stokes Respiration, using an implantable medical system. In one technique, diaphragmatic stimulation is delivered during a hyperpnea phase of periodic breathing via electrical stimulation of the phrenic nerves. Diaphragmatic stimulation is synchronized with intrinsic inspiration so as to increase the amplitude of diaphragmatic contraction during inspiration. This tends to decrease intrathoracic pressure leading to occlusion of the respiratory airway. Occlusion reduces actual ventilation during hyperpnea, thus reducing the cyclic blood chemistry imbalance that sustains periodic breathing so as to either mitigate periodic breathing or eliminate it completely. In another technique, respiration is instead inhibited during the hyperpnea phase of periodic breathing by blocking phrenic nerve signals to the extent necessary to reduce ventilation to terminate periodic breathing or at least mitigate its severity. Techniques are also described for controlling the type of therapy applied in response to periodic breathing.

Processes and compositions have been discovered that are suitable for controlling a pathogen induced disease in a plant that is at risk of being diseased from a pathogen resistant to a Qo inhibitor. Such processes and compositions comprise contacting said plant(s) with a composition comprising an effective amount of a Qi inhibitor.

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.

A continuous positive airway pressure (CPAP) device is provided. The CPAP device includes the feature that the blower is mounted directly to the mouthpiece or the nose mask, thus eliminating the need for an air tube to convey the pressurized air from the blower to the user's mouth or nose. The CPAP device may operate in continuous mode, bi-phase mode, or automatic mode. The CPAP device may include a capability to regulate pressure, temperature, and / or relative humidity of the pressurized air. The CPAP device may collect and store user respiration data, possibly including recordation of snoring noises.

The invention provides a strawberry preservative containing functional amino acids. The strawberry preservative is characterized in that the strawberry preservative comprises 0.2-0.5g / L of gamma-aminobutyric acid, 0.3-0.5g / L of arginine, 5.0-10.0g / L of ascorbic acid, 7.5-10.0g / L of calcium chloride, 5.0-10.0g / L of acetic acid, 10.0g / L of chitosan, and the balance distilled water. The preparation method of the strawberry preservative comprises the following steps: dissolving ascorbic acid and acetic acid in distilled water, adding chitosan to the obtained solution, dissolving, uniformly mixing, and sequentially adding gamma-aminobutyric acid, arginine and calcium chloride. The strawberry preservative can substantially reduce the rotting rate of fruits and prolong the storage period and the shelf life of strawberries when the strawberry preservative is used for the preservation and fresh keeping treatment of the strawberries. Additionally, the ingredients of the preservative contain a proper amount of a food additive and are rich in the functional amino acids which comprise arginine and gamma-aminobutyric acid and have nutrition and healthcare effects on human bodies, so there is no toxicity residual, and the nutrition and healthcare effects of fruits and vegetables to the human bodies can be enhanced, thereby the preservative accords with the current preservative development direction and has a good exploitation application potential.

The invention relates to an antiseptic method of leechee, wherein the invention uses antiseptic polypropylene non-woven cloth, to prepare different fresh-keeping bags, and packs dibutyl fumarate into common non-woven cloth to prepare the non-woven package, while the mass ratio between leechee and fresh agent is 10000:0.1-2; then putts leechee into the fresh-keeping bags, uses lines to tie the bag or uses thermal method to seal the bag, putts into ventilate package box, or putts packed leechee into bamboo frame to be put into fresh-keeping bag. The invention can store leechee at 0-5Deg. C for 30-35days. When the leechee is treated with sulfur, the leechee can be stored at 0-5Deg. C for 90-100day.

Edible fungus antistaling method and apparatus are disclosed. The method includes dehumidifying fresh edible fungus with circulating wind inside a sealed vacuum processing chamber to reach set temperature and water content, and fast vacuum freezing to further eliminate water of edible fungus. The said method can maintain the metabolism of edible fungus and reach required temperature and water content of edible fungus without contamination and damage to look of edible fungus. The method and apparatus has low power consumption, results in homogeneous temperature and water content inside and outside the edible fungus, controls water content in edible fungus in 70-88 % and makes edible fungus capable of being preserved and transported at low temperature for long period.

The invention relates to a novel photo-bioreactor, which, during a photoautotrophic cultivation process, is specifically used for implementing replenishment of carbon dioxide matched with light intensity by virtue of dynamic regulation of carbon dioxide by detecting changes of illumination intensity for photosynthesis and the concentration of liquid carbon dioxide in the system and calculating the replenishing speed of carbon dioxide. The photo-bioreactor disclosed by the invention is used for effectively guaranteeing the coordination of energy and material input in the photosynthesis and especially applicable to outdoor cultivation which uses natural light as a light source.

The invention discloses a tree peony fresh cutting flower anti-staling agent which is composed of the following components in parts by weight: 2-8 parts of chitosan, 5-15 parts of calcium chloride, 5-18 parts of citric acid, 10-20 parts of polyvinyl alcohol and 1-5 parts of emulsifying agent. According to the tree peony fresh cutting flower anti-staling agent, the anti-staling agent is prepared from the chitosan, the polyvinyl alcohol, the calcium chloride, the citric acid and the emulsifying agent aiming at the characteristics that the tree peony has large petals, bright flower color and short flowering phase; when the anti-staling agent is used, the preservative solution is prepared from all the components and the preservative solution is sprayed on the surface of the petals of a tree peony fresh cutting flower to form one layer of a thin film on the petals, so as to effectively prevent water of the tree peony cutting flower from being evaporated, decrease the water loss of the petals and delay the withering caused by the water loss of flower branches; and the degradation of soluble proteins in the petals and damages to a cytoplasm membrane can be effectively inhibited, so that an ageing process of the tree peony cutting flower is delayed, the service life of the tree peony fresh cutting flower inserted in a bottle can be prolonged by 3-4 days and the quality of the cutting flower is guaranteed.

The invention belongs to a method for preserving vegetables, which relates to a process for preserving asparagus at a low temperature. The process comprises the steps that: after the dirt is removed from the asparagus by water, the asparagus is precooled; then the precooled asparagus is put in a chitosan preservative solution for immersion; after being fished out and dried with air, the asparagus is stored at the temperature of 2 DEG C. By adopting the chitosan as the preservative, the method of the invention is used for preserving the asparagus in a low-temperature environment, thus effectively inhibiting the respiration of the asparagus, lowering the dehydration rate and deferring the aging of the asparagus.

The invention provides a grape preservative and a preparation method thereof, which belongs to the fruit preservation field. The mentioned grape preservative includes the following ingredients with parts by weight: 0.5-3 parts of cinnamon essential oil, 0.5-2 parts of zanthoxylum bungeanum volatile oil, 0.5-2 parts of sodium alginate, 6-8 parts of sucrose fatty acid ester, 4-6 parts of polysorbate 80, 1-5 parts of propionic acid, 1-4 parts of calcium chloride, 2-4 parts of vitamin C, 2-4 parts of potassium sorbate, 10-20 parts of chitosan citrate solution and 10-20 parts of water. The preparation method comprises the steps of mixing the sodium alginate, sucrose fatty acid ester, polysorbate 80, propionic acid and water and fully dissolving them; then adding the essential oil to get composite essential oils; adding the composite essential oils into the chitosan citrate solution and blending. After picking of grapes, the diseased fruit and bad fruit are removed, the grapes are soaked in the mentioned preservation liquid for 3- 8 min. After taking out the grapes and draining them, the grapes are stored. The grape preservative mentioned in the invention can greatly reduce or delay decrease of quality and decay during storage process of grapes, which has outstanding grape preservation effect.

The invention discloses a multifunctional cold storage preservation storehouse. The multifunctional cold storage preservation storehouse comprises a storehouse body and an intelligent control system which is connected with the storehouse body and controls the storehouse body. The storehouse body is provided with a liquid nitrogen adjusting system and a humidity adjusting system. The liquid nitrogen adjusting system comprises a refrigerant tank installed at one end outside the storehouse body, a temperature sensor, an oxygen concentration sensor, a liquid nitrogen conveying pipeline and an atomization nozzle. The temperature sensor, the oxygen concentration sensor, the liquid nitrogen conveying pipeline and the atomization nozzle are arranged in the storehouse body. The humidity adjusting system comprises a humidity sensor and a humidifier. The multifunctional cold storage preservation storehouse has the main advantages that the application occasions are wide, and the structure is simple and convenient; liquid nitrogen serves as a refrigerant, so that no additional resources need to be consumed for heat exchange, equipment is simple, and fast cooling can be achieved; and data in the storehouse can be monitored in real time, the refrigerant tank can be locked in all directions and can be replaced conveniently, all indexes of the storehouse body can be monitored automatically and precisely, and data are recorded, saved, printed and transmitted.

The invention belongs to the technical field of fruit and vegetable fresh-keeping, and particularly discloses a fruit and vegetable fresh-keeping method. A packaging body filled with dry ice at interior is placed in a storage box body filled with fresh fruit and vegetable which are fully precooled; openings are formed in the packaging body; the storage box body is sealed and packaged, and is stored and transported at conventional low temperature or in heat insulation; the dry ice is added in the storage box body packaging the fruit and vegetable; the carbon dioxide formed by the dry ice is in direct contact with the fruit and vegetable through the openings in the packaging body; carbon dioxide concentration in the box can reach 20-30% within one hour; oxygen concentration can reduce to about 10% from 20% within 24 hours. The fresh-keeping method enables fruit and vegetable products to achieve an ideal gas state more quickly than conventional modified atmosphere storage during storage, transportation and sale process after harvesting; the respiration of the fruit and vegetable is restrained more effectively; the vital force and disease resistance of the fruit and vegetable are maintained; the method is simple, feasible, low in cost, wide in application range, and good in effect, and can be applied to various occasions of a purchasing station, a packaging workshop, a cold storage, a wholesale market, a retail market and the like.

The invention discloses a modified-atmosphere preservation method for bitter gourds. The method includes the following steps of raw material pretreatment, bagging, gas-filled packaging, sterilization and storage and transportation. By adopting a modified-atmosphere packaging technology and adjusting gas compositions in a packaging storage environment, growth and metabolism of microorganisms can be effectively restrained; meanwhile, by controlling temperature and improving a pretreatment and packaging process, cold damage, ethylene ripening and decaying of the bitter gourds are avoided. According to the modified-atmosphere packaging technology, the non-poisonous, non-harmful and no-residual effects are achieved, non-harmful treatment is adopted in the whole preservation process, the usage of poisonous chemical agents is avoided, and therefore no harmful influence on the bitter gourds exists. By means of the method, the defects of the prior art are overcome, the original freshness, color and luster and flavor of the bitter gourds can be kept, the shelf life of the bitter gourds can be prolonged, and the easily appearing problems that due to extremely low O2 concentration and extremely high CO2 content, the bitter gourds suffer oxygen deficit, and breathing disorders are caused in the modified-atmosphere preservation process of the bitter gourds can be solved.

The invention discloses a specialized membrane bag for white mushroom, which belongs to a field of fruit and vegetable preserving technology. The components and the weight proportion of each component are as follows: 100 shares of LDPE, 2-4 shares of SiO2, 8-12 shares of SBS, 13-15 shares of EVA, 0.6-0.8 shares of polyethylene glycol, 0.4-0.7 shares of glycerin monostearate, 1.2-1.6 shares of calcium phosphate, 1.5-2.5 shares of zeolite and 0.4-0.6 shares of paraffin. The bag is characterized in that the bag has good gas-selective permeability, can create a gaseous micro-environment suitable for white mushroom storage, and at the same time avoids the condensation phenomenon in the membrane bag , timely absorbs the ethylene, etc., ripening gas produced in the process of white mushroom storage, thus effectively inhibiting the respiration of the white mushroom, reducing the occurrence of browning, bletting and spoilage etc., so as to prolonging the white mushroom storage period and keep the good quality thereof. The bag can be popularized for application in the field of white mushroom storage and preservation.

The invention relates to the technical field of biological engineering, in particular to a bacillus subtilis, a screening method thereof, an application of the bacillus subtilis, a biological preservative, a preparation method thereof and a fruit and vegetable preserving method. The bacillus subtilis Cy-29 is collected in China General Microbiological Culture Collection Center on December 7th, 2013, and the collection number of the bacillus subtilis is CGMCC 7916. The biological preservative comprises the bacillus subtilis Cy-29. The fruit and vegetable preserving method includes a method for fermenting a product by the bacillus subtilis Cy-29. By planting and growth of the bacillus subtilis Cy-29 and / or antagonism of antibacterial substances generated by the bacillus subtilis Cy-29, respiration of fruits is effectively inhibited, the rotting rate of the fruits is obviously reduced during cold storage, and strong inhibiting effects to various plant pathogenic fungi are achieved.

An insecticide for cherry planting comprises the technical key points that the insecticide is composed of the following components in parts by weight: 50-60 parts of gentiana scabra bge, 20-30 parts of rhizoma coptidis, 8-10 parts of radix euphorbiae lantu, 10-12 parts of herba ephedra, 50-70 parts of radix arnebiae seu lithospermi, 40-50 parts of tripterygium wilfordii, 20-30 parts of rhizoma rehmanniae, 30-40 parts of cordate houttuynia, 20-40 parts of fructus xanthii, 10-20 parts of a cortex meliae extract, 50-80 parts of angulatine, 15-25 parts of nicoteine, 10-15 parts of brucine, 10-15 parts of rotenone, 5-10 parts of soapberry fruit, and 500-700 parts of water. The insecticide has the advantages of no toxicity, no residue, simple production method, low preparation cost, convenience for use and the like.

The invention relates to a preparation method of an edible and nutrient composite fruit-vegetable coating preservative. The method comprises the following steps: adding pectin into deionized water so as to prepare a pectin solution; adding whey protein into the deionized water so as to prepare a whey protein solution; mixing the pectin solution with the whey protein solution; stirring and emulsifying; adding a plasticizer, tripotassium citrate anhydrous and calcium propionate; stirring; and performing vacuum degassing so as to prepare the composite coating preservative. The method is simple, strong in operability and low in cost; and the coating preservative is rich in nutrition. A preservative film prepared from the coating preservative is good in stability, high in strength and good in water resistance and has a good effect for inhibiting spoilage microorganisms so as to prolong the shelf life of fruits and vegetables.

The invention discloses a biological disinfectant with safety, high efficiency and low irritation. One milliliter of the biological disinfectant comprises the following components: 0.5 to 10 milligrams of epsilon-polylysine, 1 to 20 milligrams of glycerol, 0.8 to 16 milligrams of dodecyl dimethyl betaine and the balance of buffer solution with the pH value of 6.0 t 7.5. The biological disinfectant can be used for disinfecting hand skin, the surfaces of objects and the like. The sterilizing log value of the biological disinfectant on Escherichia coli and candida albicans within 3 minutes is more than 3. The sterilizing log value of the biological disinfectant on pseudomonas aeruginosa and staphylococcus aureus is more than 6. As the contact lasts, a disinfecting effect becomes better.

The invention discloses a phase temperature controlled-atmosphere fresh-keeping method for grapes; the method comprises the following steps: a, laying grape clusters in each case frame which is attached with a fresh-keeping bag, and sealing the bags; b, transporting the case frames to a refrigerator, laying in a single-layer form, opening the fresh-keeping bags, pre-refrigerating for 24h; d, tying the openings of the fresh-keeping bags, setting the storage temperature to be (-1.0) DEG C to (-0.1) DEG C; e, conducting primary SO2 gas fumigation treatment; f, conducting SO2 removing treatment; g, conducting controlled-atmosphere storage on the grapes; h, conducting the fumigation treatment on the grapes of the step g every other 15-21 days by using SO2 with volume concentration of 0.1% to 0.3%, performing the fumigation for 20min each time, reducing the amount of the SO2 within 15-20min after the fumigation treatment till the residual amount is 5-10ppm; and i, repeating the steps from g to h until delivery. The method uses the combination of controlled-atmosphere and SO2 fumigation, solves the mildew and rot problems of the grapes by using the minimal amount of SO2, thereby enhancing the quality of the grapes and prolonging the fresh-keeping period.

The invention discloses a production method of green pollution-free bean sprouts. The production method comprises the following steps of: swelling bean seeds up in strongly-magnetic alkalescent water, wherein the PH value of the strongly-magnetic alkalescent water is 7-7.5, and the magnetic induction density of the strongly-magnetic alkalescent water is 500-1000 gauss; putting the treated bean seeds in a bud culturing chamber and culturing for 90-100h, spraying water to the bean seeds for 20-30min at interval of 3-4h in the culturing process, maintaining the temperature in the bud culturing chamber to 20-25 DEG C and humidity to 85-95 percent; and spraying for 3-6 times and then injecting carbon dioxide into the bud culturing chamber, so that the carbon dioxide concentration in the bud culturing chamber is kept at 600-1000PPM. The bean sprouts produced by utilizing the production method disclosed by the invention have the advantages of vigorous growth vigor, even germination, straight and upright bean sprouts, less hair roots, sturdy, white and tender embryonal axis, high saccharinity, rich bean flavor, rich nutrition, greatly-increased yield, environment friendliness and no pollution.

The invention provides a fruit preservative, which comprises the following components by weight: 3-8 parts of phytic acid, 1-5 parts of citric acid, 2-6 parts of vitamin C, 1-5 parts of potassium myristate, 2-7 parts of lignin, 3-7 parts of glutamic acid, 0.4-1.5 parts of calcium silicate, 0.5-1.2 parts of chitin, and 10-30 parts of purified water. The fruit preservative provided by the invention forms a layer of film on the fruit surfaces, thereby enclosing the stomata on the fruit peel, inhibiting respiratory action, reducing fruit moisture loss, resisting intrusion of external pathogen, effectively delaying deterioration speed of pulp quality and local flavor, and prolonging a fruit storage period.

The invention provides a grain storage warehouse. The grain storage warehouse comprises a warehouse body and a warehouse cover and is characterized in that the warehouse body comprises a plurality of grain storage layers; a nitrogen making machine and a controller are arranged outside the warehouse body, the nitrogen filling port is communicated with a nitrogen conveying pipe extending into the warehouse body, the nitrogen conveying pipe comprises a plurality of transverse pipes and vertical pipes, the transverse pipes transversely extend on the lower portion of multiple grain storage layers, the transverse pipes are communicated through the vertical pipes, and each transverse pipe is evenly provided with a plurality of nitrogen nozzles; the lateral wall of each grain storage layer is provided with an oxygen probe, each oxygen probe is electrically connected with the controller and transmits collected oxygen concentration in the warehouse body to the controller, the controller controls the nitrogen making machine to work according to the oxygen concentration, the controller is provided with a display screen, and a worker can learn about the oxygen concentration in the warehouse and the working conditions of the nitrogen making machine. The grain storage warehouse has the advantages that grain mildew can be prevented effectively, and the quality of stored grain is guaranteed.

The invention provides a method for processing fresh castanea mollissima packaged products. The method comprises the following steps: taking fresh deburred castanea mollissima, shearing notches on castanea mollissima shells by using scissors, drying the castanea mollissima through hot air for 30-60 minutes at temperature of 40-50 DEG C, shelling and peeling manually, soaking the castanea mollissima in 1-3ppm ozone water for 30-45 minutes; then blanching the castanea mollissima in a freshness retaining and color protecting liquid for 5-10 seconds at temperature of 80-90 DEG C, then instantly putting the castanea mollissima into the freshness retaining and color protecting liquid at temperature of 5-10 DEG C for carrying out ultrasonic treatment for 30-45 minutes, then refrigerating the castanea mollissima for 10-16 hours at temperature of 2-8 DEG C, then pre-freezing the castanea mollissima for 10-16 hours at temperature of -18 DEG C to -48 DEG C, and finally, drying the castanea mollissima for 48-72 hours till the content of water is 10-18%, and packing in vacuum under a clean environment and thus obtaining the fresh castanea mollissima packaged products. The products have good color, fragrance, taste and shape, can be stored and transported for 2 months at room temperature and sold by bulks in common farmers markets; the products are applicable to cooking and preparation in houses and commercial catering and secondary processing and sales of castanea mollissima food factories; by trial marketing, the fresh castanea mollissima packaged products are deeply favored by all consumers.

The invention discloses a plant-source fresh medlar preservative. Effective components of the prepared plant-source fresh medlar preservative are composed of following raw materials: 0.2%-0.5% of a lotus leaf extractive, 0.5%-0.8% of water-soluble starch, 0.5%-0.8% of konjak gulcomannan, 0.2%-0.5% of sodium alginate, 0.5%-1% of CaCl2, 0.5%-1% of glycerol, 0.2%-0.5% of an emulsifying agent, 0.5%-1% of a solvent and the balance being water. The plant-source fresh medlar preservative has a good preservation effect; the preservative is blended with water to be used for coating, has a very good inhibition effect on pathogenic bacteria which easily appear in a storage process after fruits and vegetables are harvested, and also has a certain inhibition effect on postharvest rotting of medlar; the plant-source fresh medlar preservative has a very good preservation effect on the harvested medlar; the processing process is simple and the cost is low; the developing direction of a current preservative is met and the plant-source fresh medlar fruit preservative has a very good development and application potential.

The invention provides a natural fresh-keeping film-coating liquid for jelly salted pork, which is prepared through mixing 0.8-1.2% of lactic acid, 0.8-1.2% of chitosan, 0.008-0.012% of lactic streptostacin and balancing water.

The invention discloses an edible fruit and vegetable preservative. Every liter of the fruit and vegetable preservative comprises the following components by weight: 1.5-30g of pullulan, 1.5-30g of chitosan, 2-80g of a water repellent agent and the balance being solvent water. A using method for the edible fruit and vegetable preservative comprises the following steps: soaking fruits and vegetables in the fruit and vegetable preservative or uniformly spraying the fruit and vegetable preservative on the surfaces of the fruits and vegetables. The pullulan and chitosan are film-forming agents which are non-toxic and harmless to human body, are biodegradable substances, environmentally friendly. The used amount of the pullulan can ensure that a transparent film is formed on the surfaces of the fruits and vegetables, so that the fruits and vegetables are in a gas environment with the low O2 content and the high CO2 content, the respiratory actions of the fruits and vegetables are restrained, the ethylene and oxidization effects are reduced; the chitosan can prevent bacteria on the surfaces of the fruits and vegetables and can prevent the decomposition of the fruits and vegetables due to large-scale growth and propagation of microorganisms; the freshness retaining degree is relatively improved due to the performance combination of two polysaccharides, so that a relatively good freshness-retaining purpose is achieved.

The invention discloses a simulated cave natural orange freshness keeping method and a simulated cave natural orange freshness keeping system and belongs to the field of orange storage and freshness keeping methods and facilities. The natural orange freshness keeping method comprises the following steps: A. storage space sterilization: dosing ozone to a storage space of an underground store for sterilization; B. picking: picking oranges with the maturity degree of 8.5 to 9 (E / A); picking all fruits to be kept fresh and stored before First Frost at the local place, and performing preservative treatment after the picking; C. precooling: boxing, placing in a cold room with 10 DEG C, filling carbon dioxide and precooling for 24h, wherein no precooling is needed when temperature of the fruits is lower than 10 DEG C; D. simulating cave freshness keeping and storage, wherein a simulated cave is the underground store isolated from a -18 DEG C low-temperature cold store by division plates, and the underground store is located underground on the whole and is controlled at constant temperature. The simulated cave natural orange freshness keeping method and the simulated cave natural orange freshness keeping system have the advantages of simplicity in operation, long freshness lifetime, good freshness keeping effect, energy saving and no environmental pollution, and are suitable for large-scale orange treatment.

The present invention discloses a biological fresh-keeping method of armeniaca vulgaris lam, and belongs to the technical field of fruit fresh-keeping. According to the present invention, with the treatments such as spraying and soaking, the respiration and the water loss of the armeniaca vulgaris lam fruit can be inhibited, the microorganism growth on the armeniaca vulgaris lam fruit surface can be inhibited, the fresh-keeping period of the armeniaca vulgaris lam can be effectively prolonged, the fresh-keeping effect on the armeniaca vulgaris lam is good, the method is green and safe, and the obtained armeniaca vulgaris lam can be directly eaten at any time after being stored.

The invention discloses a botanical insecticide, which comprises the following active components extracted from sophora flavescens, tobacco, common monkshood mother roots, kusnezoff monkshood roots, a wormwood, ligusticum, nux vomica, quisqualis indica and croton: 55-70% by weight of matrine, 0.5-5% by weight of tobacco-alkaloid, and 25-44 % by weight of aconitine, ligusticum oil, brucine, potassium quisqualate and crotin. The insecticide belongs to an insecticidal and acaricidal pesticide, can be used for pest control of vegetables, fruit trees, crops and the like, the selected plants are naturally ubiquitous, can be degraded by microorganisms in the nature, have no injury or residues to crops, do not pollute the environment or agricultural products, do not kill natural enemies, have no teratogenic, carcinogenic and mutagenic hazards to mammals, have strong pest-killing effects, are efficient and safe, have good control efficiency and are low in cost. The botanical insecticide is particularly suitable for controlling citrus pests.