33results about How to "Maintain storage quality" patented technology

The invention relates to a potato natural temperature-controlled storage storehouse, which is structured as follows: a storehouse body comprising four sides of thermal insulation outer walls, the storehouse body is located in an embedded groove made on the ground, and a horizontal storehouse body top plate is made on the upper part of the storehouse body. There is a triangular top cover on the top of the warehouse body, and the four corners of the warehouse body are supported by cement columns. Ventilation baffles are arranged in parallel at the bottom of the warehouse body, and ventilation doors are set on the walls in the north and south directions, and the potato piles are filled with potato simulation Buried in sand for potato preservation after ventilation. The invention introduces the new technology of atomization and mildew prevention of fruits and vegetables, and uses the micron-sized particles formed by the atomization of food-grade sprouting inhibitors such as CIPC and chlorine dioxide and bactericides to treat potatoes to inhibit budding and bacteriostasis. During long-term storage, pulse treatment is required on a regular basis for 40-60 seconds each time. Various fungicides can be used alternately to avoid phytotoxicity and pathogenic bacteria resistance.

The invention discloses a method for preserving waxberries by way of pressure reduction treatment. The method includes the following steps: waxberries which are 80 to 90 percent ripe are sequentially precooled, pretreated in a pressure reduction manner, packaged and then stored under 0 DEG C to 2 DEG C; in the step of precooling, after being picked, the waxberries are placed under the temperatureof 0 DEG C to 5 DEG C and naturally cooled for 20 to 40 hours; in the step of pressure reduction pretreatment, after being stored under the temperature of 0 DEG C to 2 DEG C and the pressure of 40kPato 60kPa, the waxberries are taken out and stored under the normal pressure; and a PE (polyethylene) film bag is adopted for packaging. The method belongs to a physical preservation method, does not use any preservatives or other chemical reagents, is safe and environment-friendly, and is suitable for fruit growers, dealers and production enterprises for popularization and application, the storage period of the waxberries can reach 15 days, and the nutritional ingredients of the waxberries can be effectively kept as well.

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 relates to an environment-friendly and ecological orange preservation method and a preservative and belongs to the field of picked fruit and vegetable preservation. According to the method, firstly, fruits for storage are screened; the fruits are soaked in a solution containing polyaminopropyl biguanide for 1-2 minutes to be sterilized; the sterilized oranges are soaked in biological fresh-keeping liquor containing bacillus subtilis R31to be processed for 1-2 minutes; individual packing is conducted on the fruits through polyethylene bags. After oranges are preserved through the method, the purpose of environment-friendly and ecological preservation of oranges can be achieved, the effect equivalent to that of a chemical disinfectant is guaranteed, that is, the rotting rate of oranges is lowered, orange quality is maintained, the length for preservation is prolonged, the orange commodity value is guaranteed, and the market competitiveness of preserved commodities is improved while preservation through the chemical sterilization agent is avoided, residues are reduced, the food safety risk is lowered, consumption of the chemical disinfectant is reduced, influences on the ecology and the environment are reduced, and the method and the preservative are environmentally friendly, ecological and capable of protecting the environment. The method is suitable for industrial production and application and popularization and has good market popularization prospects.

The invention discloses a pressure differential defrosting device of an evaporator in an air cooler of a refrigerated storage. The technical scheme provided by the invention is that left and right static pressure boxes are arranged on both sides of the air cooler, the two static pressure boxes are respectively provided with pressure differential fans, and the pressure differential fans are respectively connected to the lower left and upper right air outlets through the circulating air flues. Electric heaters are respectively arranged at the lower left and upper right ends of the evaporator. Electric air valves are respectively arranged on the air outlet between the two static pressure boxes and the air cooler, the upper and lower ends of the air cooler and the air inlet and return openings of a blowing fan. According to the device, a pressure differential fan, the static pressure boxes and the electric heaters are optimized and combined, and the device is directly contacted with the surface frost layer of the evaporator to defrost through hot air, so that the defrosting time is effectively shortened. Heated air flows circularly around the evaporator in the air cooler and in the static pressure boxes to defrost, so that the defrosting energy utilization ratio is improved, and meanwhile, the defrosting warehouse temperature wave in the refrigerated storage is avoided. The plurality of diffusers and electric air valves arranged effectively solve the problem of the defrosting dead angle.

The invention discloses a banana storage and transportation preservation method which comprises the following steps of: harvesting bananas, carrying out preservative and fresh-keeping treatment, pasting brands, packaging, precooling, storing and the like, namely, sterilizing and washing the bananas with the mature degree being 70-85% and without mechanical damage by using a 5-10mg / kg chlorine dioxide solution, subsequently putting the washed and drained bananas into a Chinese medicine herb extract solution with the concentration being 0.2-0.5% to be soaked for 3-8 minutes so as to carry out the preservative and fresh-keeping treatment; and pasting the brands, packaging and finally precooling and storing. According to the method, chlorine dioxide is used as a sterilizing agent, and the Chinese medicine herb extract solution is applied to the preservative and fresh-keeping treatment, so that the bananas are green, environment-friendly, free of chemical residue, good in preservation effect, long in preservation and freshness time, and applicable to long-distance storage and transportation when being exported and sold to other countries, and the method is easy to popularize.

The present invention discloses a control box, which can adjust the microenvironment parameters; the present invention aims at providing a box which can control the environment parameters internally and store different fruit and vegetables in the same refrigerator. The present invention comprises a box; the box is equipped with a voltage adjuster and an air inlet; the voltage adjuster is connectedwith a heater equipped in the box and the air inlet is connected with a control valve and an air inlet pipe. The box is equipped with a fan. With the control box of the present invention, different fruit and vegetables can be put in different control boxes and the control boxes can be put in the same refrigerator to ensure the storage quality of different fruit and vegetables. In this way, freezeinjury on fruit and vegetables can be prevented and the economical benefit can be increased. The present invention is especially fit for areas with compact space such as refrigeration space, machinerefrigeration space, etc.; the operation is simple and use is reliable. At the same time, the present invention is characterized by low cost, simple operation and convenient management.

The invention discloses a preserving and storing method of pleurotus eryngii, belonging to the technical field of edible mushroom preservation. The preserving and storing method comprises the following steps: 1. preparing a preservative, wherein the preservative is a water solution containing the following components: 0.15-0.20g / L of L-cysteine, 1-1.5g / L of nisin, 0.8-1.0g / L of sorbic acid and 0.8-1.2g / L of vitamin C; 2. precooling, namely, selecting harvested pleurotus eryngii without damage, diseases and pests, precooling the pleurotus eryngii at a temperature of 0-5 DEG C for 24h; 3. spraying, namely, spraying 1.5ml of a preservative on per square centimeter of the surface of the pleurotus eryngii, promoting the infiltration in vacuum for 15s under the condition that the vacuum degree is 0.09MP; and 4. storing, namely, storing the obtained pleurotus eryngii in an environment with the temperature of 0-5 DEG C and the humidity of 80 percent. According to the preserving and storing method, the cost is low, the process is simple, the preserving time of the pleurotus eryngii can be effectively prolonged, the preserving effect is good, so that the storage quality of the pleurotus eryngii during storage and commercial distribution can be ensured.

The invention belongs to the field of fresh keeping of fruit and vegetables, and particularly discloses a fresh keeping method of fresh litchi fruit, which comprises the following steps that: 80 to 90 percent ripeness litchi fruit sequentially carries out pre-cooling, acidified calcium sulfate solution soaking, drying and package treatment and is then stored at 0 to 5 DEG C, wherein the pre-cooling treatment is the treatment for 20 to 30 min at 0 to 5 DEG C under the vacuum condition, the time of the acidified calcium sulfate solution soaking treatment is 2 to 3min, the drying treatment refers to the drying under the room temperature condition until no water drips drop from the surface of the litchi, and polyurethane (PE) perforated film bags are adopted for package. The fresh keeping method solves the safety problem caused by the sulphuration fresh keeping and antiseptic agents combined with the sulfur treatment technology, belongs to a safe and effective litchi fresh keeping method and is suitable for being popularized and applied by wide fruit farmers, sales persons and production enterprises, the fresh litchi fruit can be stored for 20 days at 5 DEG C, the rot rate is lower than 5 percent, and the nutrition quality index sulfide stress cracking (SSC) and the color indexes (L*, a* and the like) of the litchi are perfectly maintained, so the litchi quality and the browning are perfectly controlled.

The invention relates to the field of fruit and vegetable preservation, and particularly relates to a storage and preservation method of vegetable fresh soybean pods. The method comprises the following steps: cleaning and sterilizing the vegetable fresh soybean pods harvested in R6-R7 stages; carrying out pre-cooling treatment; infiltrating in 0.4-1.2 mmol / L exogenous spermine; packaging by a polythene film bag with the thickness of 0.02-0.04 mm, and storing in a refrigeration house of which the relative humidity is 85%-95% and the temperature is 1-3 DEG C. The operation method disclosed by the invention is simple; the yellowing and ageing processes of the vegetable fresh soybean pods can be obviously retarded, and the storage period can be up to 70-85 days.