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

Fruit and vegetable e-commerce cold-chain fresh-keeping container

The invention relates to a fruit and vegetable e-commerce cold-chain fresh-keeping container which comprises an outer-layer container, an inner-layer container, a sealing cover and a low power consumption internal circulation fan, wherein the inner-layer container is arranged inside the outer-layer container with a gap; the outer-layer container and the inner-layer container share one same sealingcover; a lifting handle is manufactured at the upper part of the sealing cover; the sealing cover tightly seals and covers the inner-layer container and the outer-layer container simultaneously; boththe material and the internal structure of the container cover are identical to those of the outer-layer container; on the inner side of the inner-layer container, a fresh-keeping adjusting assemblyis mounted at a ventilation window corresponding to the fan; the fresh-keeping adjusting assembly is a frame; the frame is made of a net and is opened front and back; a front opening corresponds to the ventilation window; an NO slow release block, a plant essential oil slow release block and a 1-mcp slow release block are placed in the fresh-keeping adjusting assembly from top to bottom in sequence; and an adsorption block is mounted inside the ventilation window corresponding to a sealing gate. Due to addition of slow release materials, environments in sub-containers can be adjusted, meanwhile, real-time gas regulation and control on micro environments in the containers can be implemented, and purposes of gas adjustment and corrosion prevention and environment protection and security canbe achieved.
Owner:大有作为(天津)冷链设备有限公司

Biological preservation method for blueberry fruits

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.
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES +1

Environment-friendly and ecological orange preservation method and preservative

ActiveCN104982516AChange the status quo of the preservation industryNo pollutionFruit and vegetables preservationPreservativeDisinfectant
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.
Owner:珠海真绿色技术有限公司

Method for keeping fruit fresh

The invention belongs to the technical field of storage and fresh-keeping of agricultural products, in particular relates to a fresh-keeping method of fresh fruits, and specifically relates to a fresh-keeping method of combining a compound solution containing melatonin, gibberellin and salicylic acid with liquid nitrogen fumigation. The steps are as follows: spraying fruits with the compound solution containing melatonin, gibberellin and salicylic acid one day before harvest, transferring the fruits to a closed space for short-time fumigation with liquid nitrogen after harvest, and then immediately transferring the fruits to a spontaneous controlled atmosphere packaging for low temperature storage. The compound solution containing melatonin, gibberellin and salicylic acid is combined withliquid nitrogen fumigation, thus the fresh-keeping method can not only realize sterilization and inhibit the synthesis of ethylene, but also inactivate fruit enzymes, and at the same time, and can achieve fast precooling so as to maintain the storage quality of fruits, achieves the purpose of prolonging the storage period and improving the fresh-keeping effect of fruits; and at the same time, theoperation is convenient, the efficiency is improved, the practicability is high and the application is convenient.
Owner:GUIYANG UNIV +2

Electrical business logistics freshness retaining method for blueberries

The invention discloses an electrical business logistics freshness retaining method for blueberries. The method comprises the following steps: (1) performing ozone gas closed sterilization treatment on blueberry fruits; (2) performing low-temperature and low-pressure treatment on the blueberry fruits treated in the step (1); (3) packaging the blueberry fruits treated in the step (2) by independent small packaging boxes with ventilating holes, and intensively putting the boxes into a sizing foam case, wherein a perforated thin film bag is lined in the sizing foam case and can cover all the small packaging boxes after a bag opening is tightened, and cold storage agents are arranged outside the perforated thin film bag and are positioned at the upper part and the bottom in the sizing foam case; and (4) after the sizing foam case is sealed, putting the sizing foam case into logistics transportation until the transportation is ended.
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES

A kind of fresh-keeping method of litchi fresh fruit

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.
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES

Compound preservation method of freshly edible rhizoma gastrodiae

The present invention discloses a compound preservation method of freshly edible rhizoma gastrodiae. The method comprises the following steps: harvested rhizoma gastrodiae is soaked and washed using acertain concentration of food grade organic acids, after a natural air-drying, the soaked and washed rhizoma gastrodiae is loaded into a perseveration bag at a certain thickness, the bag is tied, then a certain dose of 60 Go-gamma is used to irradiate the rhizoma gastrodiae, the irradiated rhizoma gastrodiae is placed in a cold storage, then the preservation bag is opened, a pre-cooling of the rhizoma gastrodiae at three stages is conducted, after the pre-cooling, the bag is tied immediately, a temperature of the cold storage is kept at 2 plus or minus 0.5 DEG C, a relative humidity is kept at 85%-90%, and during the storage process, ozone is periodically aerated for 4 times a day to enable an ozone concentration in the preservation storage to reach 80 mg / L-120 mg / L each time before stopping. The compound preservation method can effectively prevent diseases of rhizoma gastrodiae rotten diseases, infection of mixed bacteria, etc., maintains nutritional quality of the rhizoma gastrodiae, reduces irradiation doses, and enables an effective storage period of the rhizoma gastrodiae to be 180 days and a commodity rate to reach 85% or more. The method is also suitable for the preservation of digging-damaged rhizoma gastrodiae, and simple, highly efficient, green and safe storage and preservation method of the rhizoma gastrodiae.
Owner:GUIYANG UNIV

Storage and fresh-keeping method for vegetable-used broad bean fresh pods

The invention discloses a storage and fresh-keeping method for vegetable-used broad bean fresh pods. The storage and fresh-keeping method comprises the steps of raw material preparation, product grading, film-coating and pre-cooling, low-temperature storage and the like. The storage and fresh-keeping method is convenient to operate and good in fresh-keeping effect.
Owner:INST OF AGRI SCI ALONG YANGTZE RIVER IN JIANGSU

Method for conducting bacteriostasis and fresh-keeping on fresh conditioned pork by means of compound plant polyphenol

The invention discloses a method for conducting bacteriostasis and fresh-keeping on fresh conditioned pork by means of compound plant polyphenol, and belongs to the technical field of fresh meat bacteriostasis. Edible salt, tea polyphenol and grape seed extract are mixed evenly, under a sterile condition, a mixture of the edible salt, the tea polyphenol and the grape seed extract is evenly smearedon the surface of the fresh conditioned pork for conducting bacteriostasis and fresh-keeping on the fresh conditioned pork, and a response surface test is conducted on a bacteriostasis and fresh-keeping effect to determine the tea polyphenol amount, the grape seed amount and the edible salt amount. According to the method for conducting bacteriostasis and fresh-keeping on the fresh conditioned pork by means of the compound plant polyphenol, through the tea polyphenol and the grape seed extract, bacteriostasis is conducted on the fresh conditioned pork, growth of brochothrix thermosphacta, pseudomonas, enterobacteriaceae and staphylococcus in a storage process of the fresh conditioned pork can be significantly inhibited, the tea polyphenol and the grape seed extract have a significant inhibiting effect on volatile amino nitrogen, and a pH, the hardness and an a value of the fresh conditioned pork in the storage process can be maintained, so that the product storage quality is maintained.
Owner:JIANGSU YUNRUN MEAT WARE CO LTD

Preparation method of black tea

The invention belongs to the technical field of processing of tea leaves, and particularly discloses a preparation method of black tea. The preparation method of the black tea comprises the followingsteps of (1) performing withering: withering the tea leaves, performing rolling lightly, and performing illumination for withering; (2) performing rolling: performing four-grade rolling on the tea leaves by regulating the rolling pressure and rotating speed; (3) performing rolling post-treatment; (4) performing fermentation: performing circular fermentation and red light illumination on the tea leaves, and then performing ultraviolet illumination; (5) performing fermentation post-treatment; (6) performing drying; and (7) performing sieving. According to the preparation method of the black tea,the tea leaves are treated from various technologies, so that the appearance, the color and the fragrance of the tea leaves are effectively improved. The prepared tea leaves are high in sensory quality, high in nutrient value and high in yield of finished products.
Owner:广西正道茶业有限公司

Electric commerce cold chain logistics fresh-keeping box

The invention relates to an electric commerce cold chain logistics fresh-keeping box. The electric commerce cold chain logistics fresh-keeping box comprises an outer layer box body, an inner layer boxbody, a sealing cover and a low-power-consumption inner circulation fan, wherein the inner layer box body is arranged in the outer layer box body at an interval; a fresh-keeping adjusting assembly isarranged on one side wall in the interlayer of the inner layer box body and the outer layer box body; the position of the fresh-keeping adjusting assembly corresponds to the position of one ventilation window provided with the fan; the fresh-keeping adjusting assembly is a frame body with a front opening and a rear opening, and the front opening corresponds to the ventilation window; after the fan is started, air enters the inner layer box body from the rear; and an NO slow-release block, a plant essential oil release block and a 1-mcp slow-release block are respectively placed in the fresh-keeping adjusting assembly. According to the box bodies of the electric commerce cold chain logistics fresh-keeping box, a slow-release type physiological regulator and preservative can be used for fresh-keeping treatment, and the anticorrosion is efficient; and the slow-release type 1-MCP physiological regulator, the slow-release type NO physiological regulator and the slow-release type plant essential oil are used for anticorrosion, so that various aspects of respiration, anticorrosion and the like of fresh fruits and vegetables are fully adjusted, and the fresh-keeping effect of the fruits and vegetables is guaranteed.
Owner:大有作为(天津)冷链设备有限公司

Natural temperature-control storage house for potatoes and manufacturing method thereof

The invention relates to a natural temperature-control storage house for potatoes. The natural temperature-control storage house structurally comprises a house body which consists of thermal-insulation outer walls on four sides, the house body is located in an embedded groove built on the ground, the upper part of the house body is provided with a horizontal top plate of the house body, the upperpart of the top plate of the house body is provided with a triangular top cap, the four corners of the house body are supported by cement columns, ventilation baffles are arranged in parallel at intervals at the bottom of the house body, ventilation doors are arranged on walls facing north and south, and potato simulation burying sand is filled in a potato stack for preservation of the potatoes after ventilation. The natural temperature-control storage house for the potatoes involved in the invention introduces a new technology of atomization and mold prevention for fruits and vegetables, andadopts micron-sized particles formed by the atomization of a food grade sucker controlling agent such as CIPC and chlorine dioxide, and a fungicide to treat the potatoes, and inhibits sucker and bacteria. For long-term storage, pulsed treatment should be carried out periodically as needed just with 40-60 seconds each time, and various fungicides can be used alternately to avoid chemical injury andresistance of pathogenic bacteria.
Owner:TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH +1

Storage and preservation method of vegetable fresh soybean pods

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.
Owner:江苏嘉安食品有限公司

Fresh-cut Nanguo pear green preservative

The invention relates to a fruit storage and fresh-keeping technology, and discloses a fresh-cut Nanguo pear green preservative. The problem that the components of a preservative and the best fresh-keeping hardness of Nanguo pears are not disclosed is solved. The fresh-cut Nanguo pear green preservative is prepared from a fresh-keeping solution and a film-forming agent. The fresh-keeping solutionis prepared from the components in parts by 100% mass: 0.4-0.6 part of watermelon peel extract, 1-1.2 parts of mangosteen peel extract, 0.8-1.2 parts of pomegranate peel extract, 3.8-4.2 parts of chrysanthemum extract, 0.5-0.8 part of resveratrol, 1.4-1.6 parts of citric acid, 1.8-2 parts of calcium chloride, and the balance of water. The film-forming agent is prepared from the components in partsby 100% mass: 30-40 parts of transformed whey protein, 10-12 parts of chitosan, 0.2-0.5 part of alanine, and the balance of water. The fresh-cut Nanguo pear green preservative can maintain the contents of titratable acid, Vc and soluble solids in Nanguo pear slices, the weight loss rate is slown down, the browning phenomenon of Nanguo pears is effectively delayed, and the storage quality of fresh-cut Nanguo pears is maintained.
Owner:BOHAI UNIV

Aroma-increasing method of black tea

The invention belongs to the technical field of tea leaf processing, and particularly discloses an aroma-increasing method of black tea. The aroma-increasing method of black tea comprises the following steps: (1) illuminating tea leaves which are withered and rolled through first red light; (2) performing circulated fermentation and red light illumination on the tea leaves, and then performing ultraviolet illumination treatment; (3) treating the tea leaves with steam; (4) performing drying treatment for the second time; and (5) performing sieving treatment. According to the aroma-increasing method of black tea, a fermenting and drying method different from a conventional fermenting and drying technology is adopted for treating the tea leaves, so that the color, the fragrance and the tasteof the tea leaves can be effectively improved, particularly the fragrance can be improved, and the prepared tea leaves are uniform in quality.
Owner:广西正道茶业有限公司

Fresh-keeping agent for increasing content of erythrothioneine in needle mushrooms

The invention discloses a fresh-keeping agent for increasing the content of erythrothioneine in needle mushrooms, which adopts 15 mmol / L, 20 mmol / L and 30 mmol / L methionine solutions. The invention further discloses an application method of the fresh-keeping agent for increasing the content of the erythrothioneine in needle mushrooms. The application method comprises the following steps: soaking the needle mushrooms separately by using 15 mmol / L, 20 mmol / L and 30 mmol / L methionine solutions for 20 minutes; after the soaking is ended, taking out the needle mushrooms; naturally drying the needlemushrooms; loading the needle mushrooms in clean plastic baskets according to a standard of 3 strains per basket, sleeving the baskets with polyethylene bags with a thickness of 0.4 mm, and storing at a low temperature. By adopting the fresh-keeping agent, the content of the erythrothioneine in the picked needle mushroom can be apparently increased, and the fresh-keeping agent for increasing thecontent of the erythrothioneine in the picked needle mushroom has the advantages of apparent effect, low cost, nontoxicity, no side effect, environmental protection, environment friendliness and the like.
Owner:ZHEJIANG GONGSHANG UNIVERSITY

Mulberry male spica tea and processing method thereof

The invention discloses a processing method of mulberry male spica tea. The processing method comprises the following steps of S1, performing picking; S2, performing cleaning and airing; S3, performing dehydration; S4, performing fixation; S5, performing drying; and S6, performing fragrance improvement. Through processing in the steps, finished products of the mulberry male spica tea are obtained. The content of 1-deoxynojirimycin in the processed mulberry male spica tea is 1.5-2.2 mg / g, and the water content is 3-7%. According to the processing method of the mulberry male spica tea disclosed by the invention, various steps are performed at a low temperature and reasonable processing time, so that mulberry male spica is complete in shape, beautiful and not broken, it is ensured that pollen can be maintained in anther, and functional nutrient substances contained in the tea cannot run off. Compared with the prior art, the processing method has the advantages that the sensory evaluation of color, fragrance, taste and shape is better than that of mulberry leaf tea; and besides, the content of the specific blood sugar reducing effective component which is 1-deoxynojirimycin (DNJ) of mulberries in the mulberry male spica tea can be about twice of that in the mulberry leaf tea at most, and the mulberry male spica tea has better nutrient and health-care effects.
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES +2

Preparation method of sauced duck with low biogenic amine and nitrite content

The invention discloses a preparation method of sauced ducks with low biogenic amine and nitrite content. The method is characterized by comprising the following steps: (1) preparing a sauced duck: 1) cleaning the surface of a slaughtered cherry valley duck with sterile water, immersing the cleaned cherry valley duck in a saline solution with the mass concentration of 10%, pickling the cherry valley duck at 4 DEG C for 2 hours, blanching the cherry valley duck in boiling water for 10-20 seconds, and marinating the cherry valley duck in marinade of which the weight is 3 times that of duck meat for 1-3 hours to obtain a common sauced duck; 2) soaking with a fresh-keeping solution: preparing a grape seed extract solution with the concentration of 100-300mg / kg from the grape seed extract with a saline solution with the mass concentration of 10%, soaking the common sauced duck in the grape seed extract solution, covering the common sauced duck with a fresh-keeping film for 30-40s, performing standing, performing draining, and performing vacuum packaging with a fresh-keeping bag so as to obtain the sauced duck with low biogenic amine and nitrite content. The method has the advantages of inhibiting the generation of biogenic amines and the growth of spoilage microorganisms in the marinated duck old brine, and prolonging the shelf life of food.
Owner:NINGBO UNIV

Potato natural temperature-controlled storage house and manufacturing method thereof

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.
Owner:TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH +1

A kind of green ecological fresh-keeping method and fresh-keeping agent of citrus

ActiveCN104982516BChange the status quo of the preservation industryNo pollutionFruit and vegetables preservationDisinfectantPreservative
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.
Owner:珠海真绿色技术有限公司

Precooling stone fruit picking device with screening function

The invention provides a precooling stone fruit picking device with a screening function. A receiving device is fixedly connected to the middle of the top of the device; a flow dividing pipe is fixedly connected below the receiving device; a recoverer is fixedly connected below the flow dividing pipe; a groove is formed in the middle of the recoverer; the bottom of the flow dividing pipe is embedded in the groove; a guide rotating wheel is movably connected inside the lower portion of the receiving device; holes are formed in the outer walls of the left side and the right side of the guide rotating wheel; supporting rods are fixedly connected to the left side and the right side outside the device; vibrators are movably connected to the inner sides of the supporting rods; storage grooves are evenly and fixedly connected to the left side and the right side below the device; and rollers are movably connected to the bottoms of the storage grooves. When an exhaust pipe is connected with anexternal power supply and started, condensed water in a condensed water tank is uniformly blown away to the surfaces of stone fruits, so that the effects of precooling the stone fruits, remarkably inhibiting the life activities of fresh agricultural products, maintaining the quality of the fresh agricultural products and prolonging the refreshing time of the products are achieved.
Owner:钟春连

Differential pressure defrosting device for evaporator in air cooler of refrigerator

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.
Owner:TIANJIN UNIV

A kind of fresh-keeping storage method of Pleurotus eryngii

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.
Owner:陆良爨乡绿圆菇业有限公司

Sulfur fumigating room for storing fruits and vegetables

The invention discloses a sulfur fumigating room for storing fruits and vegetables. The sulfur fumigating room comprises a storage room, wherein a combustion chamber is arranged on the side wall of the storage room; a gas outlet pipe is arranged at the top of the storage room; a gas circulation mechanism is arranged on the bottom surface of the storage room; the gas circulation mechanism is connected with the combustion chamber through a gas pipeline; and the gas pipeline is provided with branch gas pipes. Due to the arrangement of a gas circulation structure, the gas in the combustion chamberis pumped into the storage room, so that sulfur dioxide can be added into the storage room when the concentration of sulfur dioxide in the storage room is reduced, and people does not need to enter the storage room; besides, gas flow circulation in the storage room can be realized, so that sulfur dioxide gas can be uniformly distributed in the storage room and a better storage effect can be achieved.
Owner:杭州厚待农业科技有限公司

Fresh keeping method of fresh litchi fruit

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.
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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