203results about How to "Reduce breathing intensity" patented technology

The invention relates to a sterilization and fresh-keeping agent containing the plant vinegar fluid and the application thereof, belonging to the sterilization and fresh-keeping agent technical field, which is characterized in that the sterilization and fresh-keeping agent comprises from 50% to 80% of plant vinegar fluid, from 10% to 19% of low residue germicide, from 4% to 12% of sticking agent, from 3% to 15% of mould proofing antisepsis color fixative, and from 3% to 6% of potentiating agent. The sterilization and fresh-keeping agent has the advantages of utilizing the purely natural and strong anti-pest activity vinegar as the active component, compositing the minor chemical agent, having functions of fresh-keeping, sterilization, color fixing, and strong inhibition to the bacteria, mould, and yeast, enabling to prevent the pathogeny objects from ingression, lowering the water in the fruit and vegetable to evaporate and avoiding to shrink, blocking the gas exchange of the fruit and the vegetable, decreasing the breathing intensity, restraining the activity of the enzyme inside the fruit and the vegetable, decelerating the lowering speed of the sugar acid content, extending the storage life of the fruit and vegetable. The processing method for the sterilization and fresh-keeping agent has the advantages of simple process, less equipment investment, rich material resource, higher yielding rate, energy saving, safe storage and transportation, and low production cost.

The invention discloses a fresh keeping method for plum fruit, comprising the following steps: (1) immersing plum fruit in chitosan solution with a concentration ranging from 0.1g / 100ml to 3.0 g / 100ml at room temperature; (2) refrigerating the plum fruit immersed in step (1); (3) when entering into shelf life, keeping refrigerated plum fruit in an enclosed device, which contains 1-methyl cyclopropene gas with a concentration ranging from 0.5 mul / L to 5.0 mul / L, for 12-24 hours at room temperature; wherein, the concentration of 1-methyl cyclopropene gas is preferably in the range of from 1.0 mul / L to 2.0 mul / L. The fresh keeping method for plum fruit of the present invention has the advantages of high food health safety, simple application, easy spread, little investment but quick result, low price, broad market, notable economic and social profit etc, which is suitable for China and has great development and application value.

The invention discloses nano-silicon oxide morpholine fatty acid salt fresh-keeping fruit wax used in mango, which aims to solve the problems that the prior art has poor fresh-keeping effects and high cost, and is not suitable for mechanized operation. The morpholine fatty acid salt fresh-keeping fruit wax comprises the following raw materials: 20 to 30 parts of morpholine fatty acid salt, 60 to 100 parts of raw wax, 10 to 30 parts of ethanol, 5 to 15 parts of propylene glycol, 5 to 15 parts of glycol, 1 to 2 parts of sodium dehydroacetate, 5 to 20 parts of emulsified dispersion solution of nano-silicon oxide (SiOx), 5 to 30 parts of Ph regulator, 800 to 900 parts of water, and 50 to 200ppm of plant growth regulator. The nano-silicon oxide morpholine fatty acid salt fresh-keeping fruit wax has the advantages that the fruit wax has good cere flexibility and adhesiveness and does not cause surface whitening; meanwhile, the fruit wax reduces moisture dissipation and prevents microbial infection, thereby lowering rotting rate and morbidity and prolonging storage time; and therefore, the fruit wax can be used in manual film coating or mechanical waxing, and can also be used as release carrier of bacteriostatic agent and bactericide.

The present invention relates to the technical field of biochemistry, particularly to fruit antistaling agent. The fruit antistaling agent contains natural abscisic acid and iturin. The antistaling agent prepared by natural green substance has advantages of good fresh-keeping effect, no pollution and so on.

The invention belongs to the technical field of agriculture and illumination and in particularly relates to a method for postharvest preservation of vegetables and fruits by LED illumination. A postharvest preservation device comprises a vegetable and fruit storage and transport box, LED drive controllers, aluminum substrates, LED light sources, optical elements, a storage shelf and storage plates. The LED drive controllers, heat radiators, the aluminum substrates, the LED light sources and the optical elements form illumination systems which are mounted on the tops of the storage plate layers of the storage and transport box; the storage shelf is ladder-shaped; the plurality of the storage plates are mounted on the storage shelf from top to bottom. In the illumination systems, the LED drive controllers are electrically connected with the LED light sources, and the work current, the frequency and the duty ratio of each LED light source are adjusted in a pulse-width modulation way so as to adjust the light output quantity, the frequency and the duty ratio of each LED light source; one optical element is mounted in front of each LED light source, and light emitted from the LED light sources is intensively and uniformly irradiated on the storage plates through the optical elements. According to the method, the respiration intensity of the vegetables and fruits is reduced through illumination to achieve the purpose of preservation and prevent pathogenic bacteria.

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 provides a biological preservation method for peach and apricot, which belongs to a field of biological preservation technology. The storage steps of the invention are that: (1) carrying out disinfection treatment to the storage environment of peach and apricot; (2) spraying a preservative solution with a concentration of 20mg-500mg / kg on the peaches and the apricots on trees one day before picking, and picking fruits after the preservative solution is dried with air; (3) packing the dried peaches and the apricots sprayed with preservative solution into membrane bags for storage or storing after dipping in a preservative solution with a concentration of 0.001mg-580mg / kg for 0.1-40min and drying. The components, proportioning and preparation method of the preservative solution is the technical core of the invention. The preservative solution is prepared by extraction, cineration, etc., vegetable chemistry methods. The method can extend the preservation time for 2-3 times, prolong the shelf life for 7-15 days and ensure that the original flavor of the stored peach and apricot is kept and a plurality of nutritional components are less changed, which is an important break through in the research field of storage and preservation.

The invention belongs to the technical field of fruit preservation, and discloses preparation and application of a natural preservative for nectarine. In the natural preservative, the main active ingredients are tea polyphenol and tea saponin, and vitamin C or oxalic acid is taken as a synergist; and based on g / L and scalar quantity, the natural preservative comprises the following components: 9 to 11 parts of tea polyphenol, 11 to 13 parts of tea saponin, 0.5 to 0.8 part of organic acid and the balance of water. Compared with the common chemical preservative carbendazim, the natural preservative can inhibit the reduction of hardness of nectarine fruits, reduce the respiratory intensity of the nectarine fruits, inhibit the increase of the permeability of the nectarine fruits and the invasion of pathogenic microorganisms, induce resistance enzymes to improve activity, reduce the rot and deterioration of the nectarine fruits and prolong the quality guarantee period of the nectarine fruits.

The invention discloses a storing and fresh preserving method for white flammulina velutipes, which pertains to the technical field of storage and fresh preservation of agricultural commodity. The method comprises the steps of: (1) harvesting, finishing and grading of the white flammulina velutipes; (2) preparation of anti-browning inhibitors and the treatment thereof; (3) treatment of low temperature and dryness; (4) vacuum packaging; (5) storage at ice temperature until delivering out of a storehouse and distributing to the market. The white flammulina velutipes stored by the method is characterized by reducing the rotting rate, enzymatic browning and the respiration rate, lengthening the preservation period which reaches 20 to 30 days, keeping the original color, fragrance, taste, shape and nutrition, etc., and reaching a commodity rate over 95 percent. The anti-browning inhibitors are the food additives which are permitted by the country and are safe and reliable. The method of the invention can be widely applied in the fields of production, storage and fresh preservation and operation of the flammulina velutipes.

The present invention relates to fruit preserving technology. The fresh peach preserving agent contains potassium permanganate in 0.5-1.5 weight portions, nanometer silver in 1-3 weight portions and sepiolite powder in 3-9 weight portions. The fresh peach preserving process with the fresh peach preserving agent includes the steps of: the pre-treatment of spraying 0.4-0.6 % concentration calcium chloride solution before picking; pre-cooling treatment of cooling the picked peach to storing temperature; sorting and bagging to pack sorted peach inside preserving bag with the fresh peach preserving agent; and storing in cold warehouse at humidity of 85-90 % and certain storing temperature. The present invention has the active effect of lowering peach breath strength, delaying post-mature and prolonging preservation period. Compared with available preserving agent, the present invention has 10-20 days longer preservation period.

The invention discloses a method for monitoring hazardness activity of pest during agricultural product storage and transportation, which is on the bases of that breath intensity of stored and transported agricultural product is low, when mildew or insect acts, they absorbs oxygen gas and discharges carbon dioxide, gas components of storage and transportation environment is changed. Gas transportation pipes are beforehand laid at monitoring position, gas at monitoring position is transmitted by gas pump and detected in a gas sensor, when change rate of monitored gas is abnormal, situation that the storage and transportation agricultural product is suffered harm of pest can be determined. Advantages of the invention are: on site sampling is not needed, detection sensitivity is high, and harm of insect and mildew can be synchronously monitored.

The invention relates to a vegetable antistaling agent containing malonic acid and a use method thereof. The vegetable antistaling agent comprises the following components by mass percent concentration: 0.02 to 0.04% of malonic acid, 0.04 to 0.08% of salicylic acid and 4 to 8% of citric acid. The use method comprises the following steps of: placing one treated end of vegetable in the vegetable antistaling agent solution containing the malonic acid for soaking for 0.5 to 1 minute, then taking out the vegetable, draining and drying for 10 minutes, placing the vegetable into a package and sealing.

The invention provides a sweet cherry express and storage, fresh-keeping method, which is characterized on that it includes the following technique steps: a, picking: carry out the integration of production and storage, job lot picking at proper time; b, wrapping and pre-cooling: put the fruits after picking to packing chest with storage fresh-keeping bags and pre-cool them in cooling plant with the temperature of 0+ / -1 DEG C; or transfer the fruits after picking by packing chests to CA plant to storage, bundle the pocket opening tightly before storage and with MA wrapper during the transit after storage; or put the fruits stored in CA plant into MA fresh-keeping bags before warehouse-out, and then bundle the bags; e, sale: take them into marketing channel and consumer family with MA bags; said method is characterized on: easy usage, long shelf life, good effect of fresh-keeping, and could meet the requirements of storing and transferring green foodstuff.

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 a method for increasing storage and fresh-keeping effect of orange, which comprises the following steps: under the condition that the temperature is 10-12 DEG C and the relative humidity is 80%-90%, immersing the fresh oranges by 5% of calcium chloride aqueous solution for 30 minutes, then removing and draining, placing the drained oranges in a high-voltage electrostatic field composed of two parallel plateaus for connecting a high-voltage generator, stacking the oranges for 1-3 layer of height, treating for 100-120 minutes / day in the electric field of -200--240kv / m, continuously treating for 2-3 days, and then placing the oranges in a cold storage at 10-12 DEG C for storage. According to the treated oranges, the breathing strength of the oranges is obviously inhibited at a storage period, decrease of a soluble solid, VC, organic acidity at the storage anaphase is delayed, the accumulation of malondialdehyde content is inhibited; rate of weight loss of orange is reduced, the activity of orange pectase and peroxidase is reduced, the original freshness and color of fruits can be better kept, and the local flavor is better.

The invention provides a complex preservative and application thereof in fruit and vegetable preservation. The preservative is prepared by the following steps: enabling a pururan solution to react with a gamma-polyglutamic acid solution, thereby preparing cross-linked polymer powder; dissolving the cross-linked polymer powder in distilled water, thereby obtaining a cross-linked polymer solution; and enabling the cross-linked polymer solution to react with a copper salt aqueous solution, thereby obtaining the product. The pururan is prepared by fermenting and extracting strong bud aureobasidium, and the gamma-polyglutamic acid is prepared by fermenting and extracting bacillus licheniformis. The complex preservative prepared by the invention has excellent film-forming property and moisture retention property and is extremely small in use amount, is capable of obviously improving the preservation effect of fruits and vegetables, is convenient to use and easy to operate, can be widely applied to perishable fruits and vegetables such as mangos, strawberries, young garlic shoot and chives stem and is suitable for fruit and vegetable preservation in fruit and vegetable producing areas, fruit and vegetable markets, factories / enterprises and families.

The invention relates to an antifungal protein separated and purified from bacillus subtilis J18, a protein product, a preparation method and an application. A strain serial number of the bacillus subtilis J18 is CGMCC No.3665, and a strain name is the bacillus substilis J18. The preparation method of the protein product comprises the following steps of: mixing the J18 antifungal protein with 1 percent of acetic acid to form a chitosan solution with a pH value of 6.0, compositing the chitosan solution to form a film coating reagent which has the concentration of 0.05mg / mL and is used for soaking a fruit, and also coating a mixture which is formed by mixing the J18 antifungal protein solution with an oxidized starch solution on a preservative paper to prepare an antifungal preservative paper used for wrapping the fruit. The antifungal protein has remarkable control effect to fruit and crop diseases and particularly black spot diseases of pears after picking and is an antagonistic strain with broad spectrum and high efficiency.

The invention relates to a fresh rhizoma gastrodiae preservative and a preparation method thereof. The preparation method comprises the steps of selecting five acid-producing strains including lactococcus lactis and the like, preparing mixed strains, preparing a culture solution, carrying out inoculation, carrying out culture and the like according to the principle of producing organic acid producing bacteria fermentation liquor by adopting a standing fermentation method to carry out fresh keeping on tubers of fresh rhizoma gastrodiae. A fresh keeping method of the fresh rhizoma gastrodiae comprises the following steps: 1, cleaning the fresh rhizoma gastrodiae and draining moisture on the surface of the fresh rhizoma gastrodiae; 2, soaking the fresh rhizoma gastrodiae by using the fresh rhizoma gastrodiae preservative; 3, carrying out packaging and storage. According to the invention, no residual harmful substances are generated; natural flavor and quality of the fresh rhizoma gastrodiae are kept; safety is good; the process is simple and convenient, the processing cost is low and industrial production is facilitated; under the normal temperature storage condition, the refreshing time of the fresh rhizoma gastrodiae can reach over 2 months; if vacuum packaging low-temperature storage is adopted, the refreshing time of the fresh rhizoma gastrodiae can reach 12 months.

The method of surviving mussel in no water condition includes the steps of cleaning mussel, gradient temperature lowering treatment, packing and constant storing. Sorted live mussel are set successively into sea water tanks with temperature lowered successively with the last one possessing temperature near 0 deg.c or ¿C10 deg C, packed in the vacuum degree of 0.01-0.1 MPa, and stored and transported at 0-4 deg C. The present invention can maintain the nutritious components of mussel well, has the survival period as long as 7-13 days, simple operation, low cost and low power consumption.

The invention relates to a rescue method after ball spallation in big tree transplanting. The method adopts the treatment steps as follows: (1) pouring gaps of a soil ball by adopting mud mixed with a rooting agent after transplanting so as to form a whole; (2) swathing boughs of a tree trunk and below and trunk parts by adopting a plastic film until the bottom of the trunk; and (3) conducting transfusion treatment to the trunk. Leaves and / or branches with leaves of the tree can be further pruned towards special trees before transplanting, and anti-transpirant spraying and / or overshadowing tothe whole tree can be conducted after being transplanted. With the method, a root system can be better contacted with soil and water, new roots of the root system can be quickened, water and nutrientcan be timely supplemented, cells of the tree and enzyme activity can be stimulated, water transpirating of the tree can be slow down, the absorption strength of the tree body can be reduced, nutrition consumption can be decreased, the up and down balance of the tree can be increasingly achieved again, and the survival rate of the whole canopy transplanted tree can be improved.

The invention discloses a fruit and vegetable preservation device based on a nanosecond pulse low-voltage electric field. The fruit and vegetable preservation device comprises a treatment chamber anda nanosecond pulse electric field generating device, wherein the treatment chamber comprises a closed cavity, a box body with an open top and an upper cover arranged at the open top of the box body, the upper cover contains a copper sheet protecting path, the box body matches with the upper cover by virtue of a positioning assembly, and an electromagnetic device, the copper sheet protecting path and a work indicating lamp form a safety protection device together; and the nanosecond pulse electric field generating device comprises a nanosecond pulse power with adjustable parameters and a multichannel dual electrode sealed in an insulating barrier, and the multichannel dual electrode is connected with an electrode outgoing post. The electric field generating device forms a nanosecond pulse electric field in the box body, and fruits and vegetables are put in the nanosecond pulse electric field for performing electric field treatment, thereby achieving an enzyme inactivating effect by changing the inherent electric fields of the fruits and vegetables, inhibiting the respiratory action of the fruits and vegetables and achieving a good cold sterilization effect. The fruit and vegetable preservation device based on the nanosecond pulse low-voltage electric field has a convenient operation method, is pollution-free and suitable for preserving various perishable fruits and vegetables and has very high application value.

The invention discloses a preservation method for fresh fruits. The preservation method comprises the following steps: firstly, screening fruits; selecting fresh fruits with uniform size, no plant diseases and insect pests and no mechanical loss; soaking the screened fresh fruits by using a 0.5%-2.0%w / v potassium sorbate solution for 25-35 minutes, and then airing by cold air; then suffocating by using a 0.5ul / L-2.0ul / L 1-methylcyclopropene suffocating agent for 11-13 hours under room temperature; after suffocating, soaking by using aloe barbadensis mill gel raw juice for 25-35 minutes; and airing and preserving. According to the preservation method, three reagents are mutually matched so that the guarantee period of the fresh fruits can be effectively prolonged and the special flavor of chilies is kept; under the same preservation condition, the corruption degree of the fruits can be delayed and the respiration intensity of the fruits is effectively reduced, so that the draining speed of the content of vitamin C, chlorophyll and superoxide dismutase is reduced, and furthermore, the fruits are easy to preserve.

The invention discloses a method for coating preservation of Litchi chinensis bacterium by phellinus igniarius polysaccharide. The method comprises the following steps: classifying the harvested Litchi chinensis bacterium, picking the Litchi chinensis bacterium consistent in maturity and sizes and free of mechanical damage and plant diseases and insect pests, and soaking in a phellinus igniarius polysaccharide solution of which the concentration is 0.8 to 1.2% for 2 to 6min, carrying out air drying by cold air until the surfaces of the Litchi chinensis bacterium are dried and formed by films and then performing preservation at the temperature of 4 DEG C. The invention further discloses a preservation method of the Litchi chinensis bacterium by fumigating the phellinus igniarius polysaccharide solution on the surfaces of the Litchi chinensis bacterium, and further discloses a method for extracting the phellinus igniarius polysaccharide solution. In addition, the invention has the beneficial effects of lowering the respiration rate of the Litchi chinensis bacterium, inhibiting the activity of polyphenol oxidase of the Litchi chinensis bacterium, reducing internal moisture evaporation, delaying aging and having low cost and long preservation time; furthermore, the phellinus igniarius polysaccharide is high in nutritional values and has a variety of biological activities of oxidation resistance, immunity enhancement, tumor resistance and the like, and the films are coated on the surfaces of the Litchi chinensis bacterium, and free of any toxic and side effects to human bodies, thereby being natural and environment-friendly.

The invention discloses a pre-cooling domestication method for fruits and vegetables. According to the pre-cooling domestication method, a pre-cooling temperature reducing curve is pre-set on a PLC which controls refrigeration equipment to reduce the temperature according to the pre-cooling temperature reducing curve. The invention further discloses the refrigeration equipment applied to the pre-cooling domestication method for the fruits and the vegetables. Compared with the prior art, the pre-cooling domestication method has a scientific temperature reducing manner and the domesticated fruits and vegetables can keep good quality; and phenomena of cold damages and the like can be effectively prevented.

The invention discloses a method for preserving Brassica oleracea L.var.italicaPlanch. The method comprises the steps of material selection, precooling, rinsing, fresh-cutting, antibacterial coating, sorting, air-conditioning refrigeration and the like, wherein the step of rinsing is that CaCl2 ice water with the concentration of 1-3% is used to rinse for 5-10 min; the step of antibacterial coating is that the fresh-cut Brassica oleracea L.var.italicaPlanch cuts are soaked in natto filtrate with the concentration of 0.1-0.5% for 10 seconds; the framed Brassica oleracea L.var.italicaPlanch is placed in an air-conditioning warehouse for refrigeration, wherein the air-conditioning warehouse is provided with CO2, O2 and N2 and has the humidity of 80-90%; volume percentages of CO2, O2 and N2 are as follows: 1-9% of CO2, 9-1% of O2 and 90% of N2. The method provided by the invention is based on quality characteristics of Brassica oleracea L.var.italicaPlanch, and is reasonable in process design, simple and practical in technical solution, and low in cost, thereby being suitable for industrial production. The preservation period of Brassica oleracea L.var.italicaPlanch is more than 90 days after the rinsing, antibacterial coating, air-conditioning refrigeration and other comprehensive matching preservation technologies are implemented.

An antistaling method for big cherry fruit features that it is stored at -0.5-+0.5 deg.C under 90-95 % of humidity in the atmosphere whose O2 content is 4-5% and whose Co2 content is 6-7%. Its antistaling period is more than 130 days.

The invention provides a refrigerator with a food vacuum pre-cooling chamber. The refrigerator is internally provided with a vacuum pre-cooling chamber, and the vacuum pre-cooling room and a refrigerating chamber are relatively independent and sealed; a compressor compartment is internally provided with a vacuum pump of which an air inlet is connected to an air extraction pipe, and the other end of the air extraction pipe communicates with the vacuum pre-cooling chamber; the air extraction pipe is provided with a check valve; the vacuum pre-cooling chamber is internally provided with a pressure sensor used for measuring a pressure value in the vacuum pre-cooling chamber in real time and feeding back the pressure value to a main control panel of the refrigerator; and the vacuum pre-cooling chamber is also provided with an exhaust valve, and the top of the vacuum pre-cooling chamber is provided with a vapor condenser of which the bottom is connected to a drainage device. The refrigerator provided by the invention has the advantages of novel structure, rational design and high practicability, and the respiration intensity of food, especially fruits and vegetables, can be reduced greatly; and the shelf life of the food is prolonged, and the energy consumption of the refrigerator is reduced.

The invention provides a gamma-polyglutamic acid-Cu (II) preservative and application thereof to preservation of fruits and vegetables. The preservative is prepared from a gamma-polyglutamic acid solution and a copper salt water solution through reaction; gamma-polyglutamic acid is extracted from fermented bacillus licheniformis. The gamma-polyglutamic acid-Cu (II) preservative provided by the invention can be directly eaten; environment and toxin problems caused by inorganic copper are overcome through complexing of gamma-polyglutamic acid and copper; various pathogenic bacteria in the fruits and the vegetables can be inhibited and killed by the preservative and the preservation effect of the fruits and the vegetables is remarkably improved; the gamma-polyglutamic acid-Cu (II) preservative is convenient to use and simple to operate, and can be widely applied to the preservation of the fruits and the vegetables in fruit and vegetable production areas, fruit and vegetable markets, factories and enterprises, and general families.

The invention relates to an environment-friendly fruit and vegetable cold storage and preservation method, which includes: (1) sterilization treatment; (2) color protection treatment: fruits and vegetables are then precooled in a freezer under 0 DEG C to 5 DEG C for 1 to 3 hours, and are put into a washing basket after being taken out, water which is at 45 DEG C to 50 DEG C is first used for sprinkling for 5 to 10 minutes, water which is at 3 DEG C to 5 DEG C is then used for sprinkling for 5 to 10 minutes, the fruits and the vegetables are taken out and then are immersed for 15 to 20 minutesin water which is at 32 DEG C to 35 DEG C, and finally, the fruits and the vegetables are immersed for 22 to 25 minutes in water which is at 1 DEG C to 5 DEG C; (3) spraying of a preservative; (4) low-temperature storage. The pollution-free greenhouse fruit and vegetable cold storage and preservation method has the advantages of realizing high preservation speed and an excellent melon, fruit and vegetable preservation function, inhibiting the metabolism of the fruits and the vegetables and the breeding and spreading of pathogenic bacteria, delaying the after-ripening and senescence of melons,the fruits and the vegetables, preventing rotting and deterioration, decreasing the browning rate and the rotting rate, and achieving the effects of preservation, peculiar smell elimination, browningresisting, storage time prolongation and outward transportation range broadening.