38results about How to "Reduce chilling damage" patented technology

A low-temp storage method for loquat fruit includes such steps as storing at 4-12 deg.C for 2-8 days, and storing at the temp lower than 0 deg.C. Its advantages are high quality of loquat fruit, low cost and long storage period.

The invention discloses a peach fruit polygalacturonase inhibitory protein PpPGIP1 gene as well as a cloning method and an application thereof, and is characterized in that the peach fruit polygalacturonase inhibitory protein PpPGIP1 has a nucleotide sequence as shown in SEQIDNO: 1; the amino acid sequence of the protein encoded by the peach fruit polygalacturonase inhibitory protein PpPGIP1 is shown as SEQIDNO: 2, and the cloning method comprises the following steps: (1) extracting peach fruit total RNA, and carrying out reverse transcription to obtain cDNA as a template; (2) designing primers according to the gene sequence of the PpPGIP1; and (3) PCR amplification: obtaining a PpPGIP1 gene amplification product through PCR amplification. The method has the advantages that PpPGIP1 and PpVIN2 have a protein interaction relationship, the PpPGIP1 expression quantity is effectively inhibited in peach fruits, the activity of acid invertase PpVIN2 can be remarkably reduced, and sucrose decomposition is reduced.

A storage method for peach features that in the storage period of peach, the ethylene with 5-50 micron 1 / 1 of concentration is applied for improving taste of peach and elongating storage period.

The invention discloses a cold-resistant anti-corrosion preservation technology for cold-sensitive fruits and vegetables after being harvested, and particularly relates to a cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and a preservation method thereof. The preservative disclosed by the invention comprises methyl jasmonate (2.0-10.0mg / L) and a mixed solution, wherein the mixed solution is an ice water solution containing salicylic acid, ascorbic acid, CaCl2 and an active agent Tween 80. The preservation method comprises the steps of firstly, carrying out sealed fumigation on the cold-sensitive fruits and vegetables for 12 hours by jasmonic acid methyl ester at room temperature, soaking and carrying out cold shock on the fruits and vegetables for 1 hour in the ice water mixed solution, taking out the fruits and vegetables and airing the surface water. The cold-resistant preservative does not generate obvious symptoms of chilling injury after being placed for two weeks in an environment at 0-4 DEG C; corruption mildew and quality drop of the fruits and vegetables stored in the environment at room temperature and proper low temperature can be effectively restrained; and the refreshing time is obviously prolonged.

The invention discloses a rhizoma gastrodiae long term storage method. According to the method, the surface of rhizoma gastrodiae is softened, rhizoma bletillae alcohol extract is taken as the fresh-keeping liquid, and a gradient cooling storage technology is adopted. The color, luster, flavor, and taste of rhizoma gastrodiae are maximally preserved, the nutrient loss is avoided, the technology is simple, the cost is low, and the method is easy to industrially produce and popularize.

The invention belongs to the technical field of fruit and vegetable fresh keeping and in particular relates to a physical honey peach storage method. The physical honey peach storage method mainly comprises the following steps: (1) selecting peaches and dissipating heat in a room at the temperature of 20 to 25 DEG C after the honey peaches are picked within 5 hours; (2) performing heat shock treatment on the selected honey peaches at the temperature of 53 to 55 DEG C for 8-12 minutes, and rapidly taking the honey peaches subjected to heat shock treatment out; (3) dissipating heat of the honey peaches subjected to the heat shock treatment in an indoor environment at the temperature of 20 to 25 DEG C; (4) performing unsealed package on the honey peaches by using polyamide film and polyethylene film composite bags; and (5) storing the packaged honey peaches in an air-conditioned cold store at the temperature of 8 to 10 DEG C, regulating the temperature of the air-conditioned cold store to be 2 to 4 DEG C after adapting to a low temperature, and continuously performing cold storage, wherein the volume rate of gas in the air-conditioned cold store is as follows: the N2 content is 86 percent, the O2 content is 4 percent and the CO2 content is10 percent, and the humidity is controlled to be 80-90 percent. The invention aims to provide the physical honey peach storage method which is convenient to operate, safe, high-efficiency, good in storage effect and long in storage time.

The invention discloses a composite preservation technology for Hongyang kiwi fruits and an implementation method thereof. The implementation method is as follows: screened kiwi fruits are completely soaked in a water bath at 40 DEG C for 0.5 h, and taken out and naturally aired at the room temperature; the aired kiwi fruits are placed into a 20 L storage box, 200 mg / m3 ozone is pumped into the storage box for 0.5 h, and then the storage box is opened to discharge ozone, and the ozone treatment is performed once per week; finally, one tablet of AnsiP-S (containing 1-MCP) with a mass concentration of 0.9 mg / L is placed into the storage box, and the storage tank is sealed and placed in an atmosphere at 4+ / -1 DEG C and with air humidity of 90-95%.