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

The invention provides a juicy peach storage method, comprising the following steps: sorting and pre-cooling the fruits in a house at 20 degree after picking up the mature juicy peach fruits; low temperature processing the fruits using program cooling method; inducing the fruit tissue cold-damage endurance capability using a certain low temperature; storing the fruits at low temperature. The fruits are processed by suitable low temperature and then stored at low temperature, thus the fruit respiratory rate, fruit metabolism, fruit ripening process can be effectively decelerated and the energy consumption can be also reduced, the fruit storage time can be prolonged, at the same time the occurence of the cold-damage of the soft melting fruits during storage period and fruit decayed rate can be reduced and the storage fruit quality and marketability can be kept. The storage method has features of reasonable design, convenient operation, lower device requirement and less cost and is suitable for large-scale operation and demonstration and generalization. The storage method also can be applied for other climacteric, chilling-sensitive horticultural products.

The invention discloses a hot air and MeJa compounded treatment refreshing method of a loquat fruit, which is specially used for protecting the picked loquat fruit from cold damage in the storage and transportation process and maintaining the quality to prolong the shelf life of the product. The technology comprises the following steps of: placing the sorted and pre-cooled loquat fruit into an airtight container with certain volume; and suffocating the loquat fruit with 15-20 micro-mol / LMeJA for 6 hours in 38 DEG C hot air. The compounded treatment refreshing method can obviously inhibit the picked loquat fruit from cold damage and quality deterioration, and the fruit subjected to the compounded treatment is not suffered from the cold damage after being stored for 35 days at 1 DEG C, while the contrast fruit which is not treated appears the obvious symptom of cold damage after being stored for 21 days. The hot air and MeJa compounded treatment refreshing method has the comprehensive advantages of separate heat treatment and separate MeJA treatment, and the used MeJA is a natural grown regulating substance in the plant, has the characteristics of no toxicity, no residues and the like, and can ensure the edible security of the fruit.

The invention discloses a cultivation technology for wide-ridge and furrow sowing of wheat in saline-alkali land, comprising the following steps: S1, soil preparation before sowing: after the previous crops are harvested, the land is rotary tilled by a rotary tiller, so that the tillage layer is evenly pulverized and there is no large soil Block, the land is leveled; S2, Irrigation: Check the soil moisture, and pour water into the land to keep the water layer at 0.5‑1cm; S3, Ridging: Use a ridge and seeding machine or manually to ridge the land, and the ridge width is required to be 30‑1 cm 50cm, the height of the ridge is 10-30cm, and the width of the ditch formed after the ridge is 15-25cm; S4, sowing: sowing in the ridge is carried out while the ridge is raised, and the wheat is planted on both sides of the ditch to form two rows of wheat, and the planting method can be Adopt artificial planting or mechanical planting; S5, management: after the wheat survives, apply 9-13 kg of urea per mu as seedling fertilizer, and apply 4-9 kg of urea per mu during the jointing stage of the wheat. While improving the utilization efficiency of saline-alkali land, the invention increases grain output, obtains higher economic benefits, and has good application prospects.

The invention discloses a storing and freshness retaining method for raspberries. The storing and freshness retaining method comprises the first step of ultrasonic cleaning; the second step of ultraviolet radiation, wherein during radiation, the ultraviolet wavelength is 255 nm, the radiation dosage is 2.0-2.5 KJ / M2, and time is 3-5 minutes; the third step of antagonistic bacterium spraying; the fourth step of heat shock treatment; the fifth step of carrying out unsealed packaging on cooled raspberries through a polyamide film and polyethylene film compound bag; the sixth step of placing the packaged raspberries into an air-conditioned cold store where the temperature is 8-10 DEG C to be stored for 5-10 hours and then regulating the temperature of the air-conditioned cold store to be 2-5 DEG C for continuous cold storage. By means of the storing and freshness retaining method for the raspberries, the weight loss of the raspberry fruits is small, the rotting rate is low, cold damage is avoided, the flavor and the quality of the raspberries are guaranteed, operation is convenient, safe and efficient, the storage effect is good, and the storage time is long.

The invention provides a juicy peach storage method, comprising the following steps: sorting and pre-cooling the fruits in a house at 20 degree after picking up the mature juicy peach fruits; low temperature processing the fruits using program cooling method; inducing the fruit tissue cold-damage endurance capability using a certain low temperature; storing the fruits at low temperature. The fruits are processed by suitable low temperature and then stored at low temperature, thus the fruit respiratory rate, fruit metabolism, fruit ripening process can be effectively decelerated and the energyconsumption can be also reduced, the fruit storage time can be prolonged, at the same time the occurence of the cold-damage of the soft melting fruits during storage period and fruit decayed rate canbe reduced and the storage fruit quality and marketability can be kept. The storage method has features of reasonable design, convenient operation, lower device requirement and less cost and is suitable for large-scale operation and demonstration and generalization. The storage method also can be applied for other climacteric, chilling-sensitive horticultural products.

The invention provides a fruit preservative film coating agent and a preparation method thereof. The fruit preservative film coating agent is prepared from the following components in percentage by weight: 1 to 5 percent of carboxymethyl chitosan, 0.1 to 1 percent of myristic acid, 0.2 to 1.2 percent of tea leaf fermented extract, 0.1 to 0.5 percent of aminoisobutyric acid, 0.1 to 0.4 percent of polyglutamic acid, 0.06 to 0.36 percent of plant polysaccharide gum and the balance of water. The preparation method comprises the following steps of 1), mixing the plant polysaccharide gum with the water, then putting into a water-bath pot, heating to 60 to 70 DEG C, agitating until the plant polysaccharide gum is completely dissolved, afterwards, adding the carboxymethyl chitosan and the myristicacid, and uniformly agitating until complete dissolution; cooling to a room temperature, then adding the tea leaf fermented extract, the aminoisobutyric acid and the polyglutamic acid, mixing, and agitating until the complete dissolution, so as to obtain a mixed solution; 2), filtering the mixed solution to remove an undissolved substance, degassing in a vacuum condition, standing overnight at 4to 10 DEG C, then recovering to the room temperature, and carrying out vacuum degassing. The film coating agent can be used for effectively decreasing the rotting rate of a fruit, maintaining the quality of the fruit, improving the commodity rate of the fruit and prolonging a preservative period.

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 provides a preservation method capable of prolonging the storage period of Yangshan juicy peaches. The preservation method comprises the steps as follows: S10, juicy peach picking; S11, juicy peach precooling; S12, preservative spraying; S13, juicy peach packaging; S14, temperature-controlled storage; and S15, low-temperature cold storage. The invention aims to overcome the defects in the prior art and provides the preservation method capable of prolonging the storage period of Yangshan juicy peaches. The Yangshan juicy peach preservation effect is good and the preservation time is long with the technology, the production process is simple and low in cost, and the original quality of the Yangshan juicy peaches is not reduced.

The invention provides a special preservative for Yangshan juicy peach. The special preservative is prepared from the following components in parts by weight: 9 to 25 parts of tea polyphenol, 3 to 6 parts of sodium benzoate, 24 to 28 parts of natural plant extract composition, 25 to 30 parts of chitosan, 6 to 12 parts of organic acid, and 1000 parts of water, wherein the natural plant extract composition is prepared by mixing five types of pure natural plant extracts according to a reasonable proportional ratio, such as ampelopsis grossedentata extract, honeysuckle flower extract, flos chrysanthemi extract, mimosa pudica extract and grapefruit extract. The special preservative for the Yangshan juicy peach provided by the invention has the advantages that by using the special preservative to preserve the Yangshan juicy peach, the effect is good, the preserving time is long, the preparation technology is simple, the cost is low, and the original quality of the Yangshan juicy peach is not degraded.

The invention discloses a plum fruit preserving method and provides a fruit preservative for processing picked plum fruit. The fruit preservative comprises 17.4 grams of areca nut, 8.5 grams of clove, 25.7 grams of cinnamon, 42.9 grams of green tea, 22.9 grams of officinal magnolia bark, 21.5 grams of red paeony root, 20.6 grams of raw sessile stemona root, 15 grams of calcium propionate and 1.5 grams of salicylic acid. In the plum fruit preserving method, medium-mature plum fruit is treated by the preservative first and then fumigated by 1-methylcyclopropene at a concentration of 5ppm and chlorine dioxide at a concentration of 10ppm at 20 DEG C for 24 hours, then the plum fruit is refrigerated at 0 to 1 DEG C, and when moved from a refrigerating warehouse to low-temperature goods shelvesfor storage, the plum fruit is stored at 8 to 10 DEG C. The preserving method of the invention is safe, efficient, convenient and quick and can keep the quality and effectively reduce the rotting rate of the plum fruit.

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.

The invention discloses a peach fruit ethylene response factor PpRAP2.12 gene, a cloning method and application thereof, and is characterized by the peach fruit ethylene response factor PpRAP2.12, the nucleotide sequence of which is shown in SEQ ID NO: 1; the peach fruit ethylene response factor The amino acid sequence of the protein encoded by PpRAP2.12 is shown in SEQ ID NO: 2. The cloning method includes the following steps: (1) extracting the total RNA of peach fruit and reverse transcribing it into cDNA as a template; (2) according to the gene sequence of PpRAP2.12 Design primers; (3) PCR amplification: The amplification product of PpRAP2.12 gene is obtained by PCR amplification. The advantage is that there is a DNA-protein interaction between PpRAP2.12 and PpVIN2 promoter, and PpRAP2.12 positively regulates the transcriptional activity of PpVIN2. Effectively increasing the expression of PpRAP2.12 in peach fruit can significantly increase the expression and activity of the acid invertase PpVIN2 gene, and increase the decomposition of sucrose.

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 relates to a refreshing storage method for oranges. The method comprises the following steps: 1) picking: picking and collecting oranges, wherein the oranges are gently handled in orderto avoid artificial damage; 2) heat shock cleaning: soaking the oranges in hot water, and then cleaning and draining, wherein the temperature of hot water is controlled within 50-55 DEG C and the soaking time is controlled within 2-4 minutes; 3) spraying preservative: evenly spraying the preservative onto the outer surfaces of the oranges; 4) split charging and warehousing: split-charging orangesinto packaging boxes and placing the packaging boxes into a refrigerator for storage, wherein the temperature of refrigerator is controlled within 4-12 DEG C, the early humidity of the refrigerator iscontrolled within 80%-90% and the later humidity is controlled within 90%-95%. The happening of fruit stem-end rot and black spot can be restrained to some extent and the fruit rotting can be reduced. The refreshing storage method for oranges is ideal, is capable of greatly prolonging the refreshing time of oranges and is capable of guaranteeing the condition of oranges.

The invention relates to an edible glutinous yam storage method. The edible glutinous yam storage method comprises the following steps of: (1), harvesting glutinous yams; (2), pre-cooling the harvested glutinous yams at 12-20 DEG C for 8-24 hours, and then, removing the glutinous yams having plant diseases and insect pests and / or mechanical injury; (3), performing low-temperature treatment at 8-15DEG C for 3-10 days; and (4), storing at 4 DEG C. Due to low-temperature pre-treatment, cold damage of the glutinous yams at low temperature can be effectively reduced; the rotting rate is reduced; the effective storage time can be greatly prolonged in cooperation with low-temperature storage at 4 DEG C; due to gradient low-temperature treatment, cold damage of the glutinous yams at low temperature can be effectively reduced; the rotting rate is reduced; and the effective storage time can be greatly prolonged in cooperation with low-temperature storage at 4 DEG C.

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%.