5results about How to "Reduce breathing intensity" patented technology

The present invention relates to a method for freezing and refrigerating chestnut kernels for preservation, and the specific method includes: sterilizing the chestnut kernels with a composite specific bactericide in coordination with slightly acidic electrolyzed water after pre-treatment of the chestnut kernels, then color-protecting the chestnut kernels with L-cysteine ​​in combination with cold shock treatment, and finally slightly freezing and air conditioning after treating the chestnut kernels with chitosan coating. The present invention uses a specific bactericide needle combined with the synergistic effect of slightly acidic electrolyzed water to completely kill the pathogenic bacteria of chestnuts during storage; L-cys is used to change the molecular spatial structure of PPO that causes browning during chestnut kernel storage, thereby achieving the purpose of inhibiting PPO activity; a microenvironment with high CO2 and low O2 is formed on the surface of the fruit by using a chitosan coating treatment method, and combined with cold shock treatment, the respiration intensity can be reduced to inhibit the activity of PPO polyphenol oxidase and POD peroxidase, while also inhibiting the activity of PAL phenylalanine ammonia lyase, thereby reducing the synthesis of phenolic substances.

The invention discloses a TSS-SBFO coating agent for storage and preservation of perishable fruits and a preparation method of the TSS-SBFO coating agent. The coating agent prepared from the sphaeros gum, the artemisia desertorum gum, the silk fibroin peptide, the sea buckthorn fruit oil and the glycerol can be used for storage and preservation of perishable fruits, and has good oxidation resistance. The coating agent prepared by the invention can be directly coated on the surfaces of perishable fruits in a soaking manner, the use method is simple, good light transmittance can be maintained while the ultraviolet transmittance is reduced, and the effects of keeping fresh, resisting oxidation and maintaining a good state of the fruits can be achieved.

The application provides a nanocellulose-based edible preservative liquid, a preparation method and a use method thereof. The nanocellulose-based edible preservative liquid comprises a nanocellulose solution, beeswax and glycerol. The preparation method comprises the following steps: mixing the nanocellulose solution, the beeswax and the glycerol according to a proportion and heating to melt the beeswax to obtain a mixed liquid; then, stirring and emulsifying the mixed liquid to obtain a nanocellulose emulsion; finally, performing vacuum defoaming treatment on the nanocellulose emulsion to obtain the nanocellulose-based edible preservative liquid. The application develops an edible and easy-to-wash preservative liquid based on nanocellulose, adopts a dipping coating mode to perform coating film treatment on fruits and vegetables, forms a micro-nano level preservative coating layer on the surface of the fruits and vegetables, can effectively reduce the loss of water and nutrients on the surface and inside of the fruits and vegetables, reduces the gas permeability of the preservative coating layer, and significantly enhances the mechanical strength of the preservative coating layer.

The invention relates to the field of fruit and vegetable preservation, in particular to a preparation of a fresh-cut radish coating preservative and a preservation method of the fresh-cut radish coating preservative, the coating preservative comprises the following raw materials: 0.5%-2.0% of chitosan and 0.5 mmol / L-2mmol / L of salicylic acid which are prepared into a mixed preservation solution, and the soaking time is 1-5 minutes. Chitosan has certain oxidation resistance and antibacterial activity, and salicylic acid serving as organic acid has oxidation resistance and antibacterial activity and is widely applied to the fields of food, medicine, cosmetics and the like. The raw materials of the coating preservative have the characteristics of safety, greenness and no pollution, are low in price and rich in source, and are combined to achieve a synergistic effect, so that the oxidation resistance and the antibacterial activity of the coating preservative are improved, the nutrient loss and the quality reduction of the fresh-cut radishes during storage can be effectively relieved, the growth of microorganisms can be effectively inhibited, and the quality of the radishes is improved. The shelf life of the fresh-cut radishes is prolonged.

The utility model relates to the technical field of food preservation, in particular to a spatial electric field preservation device for prune preservation, which comprises an electric field preservation storehouse, a power generation box fixed on the inner wall of the electric field preservation storehouse, and a power dispersing mechanism arranged in the electric field preservation storehouse and used for performing electric field preservation in the field, a supporting rod is arranged at the bottom of the support, a loose joint is clamped to the outer side of the support, a lantern ring is sleeved with the inner wall of the loose joint, and a power dispersing piece is sleeved with the inner wall of the lantern ring. The air blowing mechanism is arranged in the electric field fresh-keeping storehouse and used for refrigeration, the air blowing mechanism comprises an air cooler fixed to the inner wall of the electric field fresh-keeping storehouse, and the inner wall of the air cooler communicates with a plurality of air outlet pipes. The prunes start to go bad after being preserved for several days, and finally the prunes are rotten and cannot be eaten.