40results about How to "Reduce decay loss" patented technology

The present invention relates to a strain for food preservation and its antibacterial product, belonging to the field of food bio-technology. The antibacterial product produced by Bacillus subtilis strain fmbJ has obvious depressing effect for main pathogenic bacteria and putrefactive bacteria in the food, including 7 Gram-negative bacteria, 3 Gram-positive bacteria and 4 moulds. Its production process includes the steps: slope, shave-flask seed, seed tank, fermentation tank, separation extraction and antibacterial metabolic product.

The invention discloses a specialized membrane bag for white mushroom, which belongs to a field of fruit and vegetable preserving technology. The components and the weight proportion of each component are as follows: 100 shares of LDPE, 2-4 shares of SiO2, 8-12 shares of SBS, 13-15 shares of EVA, 0.6-0.8 shares of polyethylene glycol, 0.4-0.7 shares of glycerin monostearate, 1.2-1.6 shares of calcium phosphate, 1.5-2.5 shares of zeolite and 0.4-0.6 shares of paraffin. The bag is characterized in that the bag has good gas-selective permeability, can create a gaseous micro-environment suitable for white mushroom storage, and at the same time avoids the condensation phenomenon in the membrane bag , timely absorbs the ethylene, etc., ripening gas produced in the process of white mushroom storage, thus effectively inhibiting the respiration of the white mushroom, reducing the occurrence of browning, bletting and spoilage etc., so as to prolonging the white mushroom storage period and keep the good quality thereof. The bag can be popularized for application in the field of white mushroom storage and preservation.

The invention relates to an air-conditioning storage method for berry juice and fresh mulberries, in particular to a method for processing mulberry juice by using ultrahigh and isostatic pressing sterilization technology, and specially provides a new technique for processing mulberry juice. The new technique for processing mulberry juice comprises a preparation method of mulberry juice and the air-conditioning storage method for fresh mulberries and is characterized in that the preparation method of mulberry juice comprises the following steps of: a) cleaning and selecting; b) deferrization; c) juicing; d) clarifying and filtering; e) ultrahigh and isostatic pressing sterilization; f) sterile filling; g) testing, labelling and warehousing. An ultrahigh and isostatic pressing sterilization device used in the preparation method of mulberry juice has the pressure of 500MPa, and is used for 20 minutes. The liquid mulberry juice obtained in the step a to the step d is the target of the ultrahigh and isostatic pressing sterilization. The air-conditioning storage method for the fresh mulberries is implemented by continuously processing the fresh mulberries for 10 to 14 days by using CO2 at the concentration of 10 to 15 percent, and then sealing in an air-conditioning warehouse for storage.

The invention discloses a fresh-keeping method of broccoli in the mild hypothermia refrigerator by supplemental lighting and chlorinedioxide. The fresh-keeping method includes the following phases in sequence: transporting the picked broccoli to the mild hypothermia refrigerator; grading, packaging and stacking; lighting and sterilizing; and stocking out. The fresh-keeping method has the advantages that the controllable refrigerating temperature at 3-8 DEG C facilitates manual operation and saves refrigeration energy consumption; the supplemental lighting at a proper dosage and within a proper spectrum enables the stocked broccoli to carry out a weak photometabolism, which facilitates the synthesis and the preservation of the chlorophyll, i.e., the preservation of the greenness, and at the same time remarkably reduces the loss of the vitamin C; The disinfection treatment with the chlorinedioxide at a concentration of 0.03-0.2 MuL / L at intervals is a safe method with an remarkable effect of preventing the broccoli from mustiness, thereby remedying the defect of the mustiness of the broccoli due to a higher temperature set in the refrigerator, deferring decomposing of the broccoli chlorophyll, preserving the greenness and controlling the infection mustiness caused by the pathogenic microorganism.

The invention relates to a preparation method of a fresh-keeping film with high carbon dioxide permeability and an application thereof on the preservation of fruits and vegetables. The prepration method of the film comprises the steps of: fully mixing polyethyleneimine water solution with polyvinyl alcohol water solution, then evenly coating the mixture on non-woven fabric and drying at specific temperature. The permeability coefficient of carbon dioxide of the prepared film is higher than 4 multiplied by 10<6>ml / m<2> d a tm, and the permeability ratio of carbon dioxide / oxygen is higher than 350. When in application, the prepared film is cut into small pieces according to needs, and the edges of the small films are thermally adhered on an ordinary polyethylene or polyvinyl chloride fresh-keeping bag to prepare a fresh-keeping bag with high carbon dioxide permeability. The fresh-keeping bag has obvious effects on the air conditioned preservation of the fruits and the vegetables which are vulnerable to the carbon dioxide, such as winter jujubes, pears, sweet pepper, Fuji apples and so on. The use of the fresh-keeping bag can reduce the carbon dioxide concentration in the fresh-keeping bag with the pears, winter jujubes and the like to be lower than 0.5 percent, thereby prolonging the shelf lives thereof and reducing the decay loss after the storage.

The invention discloses a method for reducing postharvest rot loss of dragon fruits. The method specifically comprises four steps of periodically spraying a disease-resistant inductive agent A after blossoms fall, spraying a disease-resistant inductive agent B to fruitlets every 10 days after bagging is conducted, spraying a disease-resistant inductive agent C 3 days before harvest, and conducting antisepsis and cooling treatment after harvest. According to the method for reducing the postharvest rot loss of the dragon fruits, the postharvest rot loss of the dragon fruits can be effectively reduced, and the storage time is prolonged; after the method is continuously applied, the probability that the dragon fruits carry diseases in the later period can be greatly reduced, and compared with a traditional cold storage and preservation technology, the method is safer and more effective.

The invention discloses a preparation method of a fruit and vegetable fresh-keeping agent. The method comprises the following steps: firstly, taking coptis chinensis, pyrola rotundifolia, rheum officinale, polygonum cuspidatum, gallnut, chuanxiong rhizomes and scutellaria baicalensis, and uniformly mixing the coptis chinensis, the pyrola rotundifolia, the rheum officinale, the polygonum cuspidatum, the gallnut, the chuanxiong rhizomes and the scutellaria baicalensis which are taken; performing extraction by a supercritical carbon dioxide fluid extraction method, and then performing separation so as to obtain an extracting solution; taking syzygium aromaticum, cinnamon, fructus forsythiae, radix stemonae and polygonum multiflorum, adding water to the syzygium aromaticum, the cinnamon, the fructus forsythiae, the radix stemonae and the polygonum multiflorum which are taken, to perform decocting so as to obtain a decoction solution, filtering the decoction solution, concentrating the filtered solution under a reduced pressure, and carrying out cooling naturally, thereby obtaining the concentrated solution; and mixing the obtained extracting solution with the concentrated solution so as to obtain the fruit and vegetable fresh-keeping agent. The fruit and vegetable fresh-keeping agent prepared by the method disclosed by the invention can effectively inhibit diseases caused by pathogenic bacteria, of picked fruits and vegetables, can significantly reduce loss caused by the rot of picked fruits and vegetables, and can improve the quality of picked fruits and vegetables; in addition, the fruit and vegetable fresh-keeping agent is higher in food safety, does not generate pollution to the environment, and can effectively reduce the usage and the residue of synthetic bactericides and chemical pesticides.

The invention relates to a film-coating fresh-keeping method for fruit clusters of America red globe grapes, belonging to the technical field of fruit and vegetable storage and processing. The invention takes the America red globe grapes as the object; firstly, the chitosan is dissolved with glacial acetic acid and then is swelled by adding water; the glycerin is added in, and the water with determined capacity is added; the chitosan membrane liquid with 1 percent to 2 percent of concentration is prepared; and then the fruit clusters of the red globe grapes are soaked for 1 min to 2 min in the chitosan membrane liquid, taken out for airing, and then are loaded into the fresh-keeping bag and stored in a cold storage warehouse at the temperature of 4 DEG C, so that the fruit stalks and the spike stalks can be effectively prevented form being dehydrated and the quality of the grapes can be maintained. The film-coating fresh-keeping method can prevent the fruit stalks of the grapes from being dehydrated, enhances the freshness of the spike stalks and the fruit stalks of the grapes, effectively maintains the quality of the grades, improves the commodity value and is suitable for storage and fresh-keeping for the red globe grapes.

The invention discloses a method for controlling anthracnose of normal temperature preserved mangoes by using ethephon. The method comprises the following steps: soaking mango fruits which are harvested within 48 hours into a 4-40mg / L ethephon solution for 3-7 minutes, taking out, drying the mangoes at the room temperature, packaging by using polyethylene plastic film bags of which the thickness is 0.02-0.04mm, and preserving at 20-25 DEG C. By adopting the method disclosed by the invention, disease resistance of the mangoes is firstly induced by low-concentration ethylene generated from decomposition of the ethephon before maturation acceleration of the mangoes, so that the anthracnose can be effectively prevented. The method is simple to operate, low in cost, high in application efficiency and easy to popularize, application of chemical fungicides in preservation of the mangoes can be replaced, and thus the food quality security is improved; the mangoes can be preserved without a refrigeration house or low-temperature transportation, so that the energy is saved, the environment is protected, and the method is a low-carbon preservation technique. When the mangoes are treated by using the method disclosed by the invention, very good economic benefits and social benefits can be created.

The invention provides a method for preprocessing lemon without damage and keeping fresh, comprising the following steps: (1) damage-proof harvesting; (2) damage-proof assembly and disassembly as wellas transportation; (3) fixation damage-proof primary selection; (4) damage-proof strengthened cleaning; (5) damage-proof faintly acid ozone water sterilization; (6) damage-proof bacteriostasis; (7) damage-proof air drying; (8) damage-proof packaging; and (9) damage-proof sterilization temperature-control storage. The method can perform standardized management, systematically promote the preprocessing treatment of lemon and have high production efficiency and long refreshing time of lemon.

The invention relates to a method for accelerating wound healing of sweet potatoes. The method solves the technical problem that wound healing tissues of potato blocks are formed as soon as possible, disease resistance is generated and storage safety is improved. The technical scheme includes that the method for accelerating wound healing of sweet potatoes includes the following steps of firstly, washing sweet potatoes and removing water on the surface; secondly, placing the washed sweet potatoes into 10-100mmol / L sodium nitroprusside (SNP) solution, and soaking at the room temperature for 0.5-1 hour; taking out the sweet potatoes to remove water on the surface; or placing the cleaned sweet potatoes into a closed space for directly stifling for 0.5-1 hour by 10-50 mu l / L nitric oxide gas; and thirdly, subjecting the treated sweet potatoes to wound healing treatment at 80-90% relative humidity and the room temperature for 3-5 days, so that the sweet potatoes can be warehoused or listed and circulated after suberification of the wound portion. In the second step, water is removed g by heating to the temperature of 45-50 DEG C for drying.

The invention relates to the field of preservative materials, and discloses a plastic preservative film with a high CO2 / O2 permeation ratio and a preparation method. The preparation method comprises the following preparation process: (1), firstly adding polyvinyl alcohol into ethanol to obtain a polyvinyl alcohol colloid, then adding propylene carbonate into the polyvinyl alcohol colloid, and stirring to obtain a mixed colloid, wherein the mixed colloid comprises the following raw materials: 20-30% of polyvinyl alcohol, 40-60% of deionized water and 20-30% of propylene carbonate; (2), uniformly coating the surface of a polyethylene film with the mixed colloid prepared to obtain a colloid / polyethylene composite film; and (3), overlapping the prepared composite film with a microporous polyethylene film, and extruding to obtain a double-layer composite preservative film. Compared with the conventional preservative film, the plastic preservative film prepared by the preparation method provided by the invention has the advantages as follows: carbon dioxide / oxygen permeation ratio in the film is extremely high; the concentration of carbon dioxide can be reduced and a low-oxygen environment in a bag can be maintained, so that the air conditioning effect is obvious and thus the shelf life of fruits and vegetables is long; and in addition, the plastic preservative film is simple in preparation process and low in cost and has a relatively good economic advantage.

The invention relates to a fruit and vegetable sterilization preservative containing protocatechuic acid ester. The fruit and vegetable sterilization preservative is prepared from protocatechuic acid ester, a cosolvent, a surfactant and water, the protocatechuic acid ester is methyl protocatechuate or ethyl protocatechuate. The fruit and vegetable sterilization preservative can effectively inhibit infection of pathogenic bacteria, inhibit postharvest diseases of fruits and vegetables, and reduce rotting loss; the main component of the fruit and vegetable sterilization preservative is protocatechuic acid ester, so that the fruit and vegetable sterilization preservative is harmless to human health, does not cause environmental pollution, has very high food safety, and can be used as a substitute of traditional synthetic bactericides and chemical preservatives.

The invention discloses a <99>Mo sub-critical production device and method based on accelerator driving. The <99>Mo sub-critical production device based on accelerator driving comprises an acceleratorunit, a radiation production unit and a separation and purification unit; the accelerator unit sequentially comprises a high-energy particle source, a collimator, an accelerator, a target and a target cavity in an output direction; the high-energy particle source accurately bombards the target positioned in the target cavity at the center of the radiation production unit through the collimator and the accelerator to generate neutron; the radiation production unit adopts a concentric cylindrical structure and sequentially comprises neutron slowing layer, a neutron multiplying layer, a low enriched uranium salt solution and a neutron reflecting layer from inside to outside; and the low enriched uranium salt solution is placed into a fission reaction container to be sealed, the reflecting neutron generated by the target in the target cavity passes through the neutron slowing layer and the neutron multiplying layer to obtain high neutron flux and react with the low enriched uranium salt solution, the solution after reaction enters the separation and purification unit through a pipeline, and the neutron reflecting layer and a shielding layer are arranged sequentially from inside to outside, are positioned on an outer layer and are used for reducing neutron loss.

The invention belongs to the technical field of preservation and fresh keeping of agricultural products such as fruits and vegetables and particularly relates to a natural fruit and vegetable sterilization fresh keeping agent containing a fructus corni extract and a use method of the natural fruit and vegetable sterilization fresh keeping agent. The natural fruit and vegetable sterilization fresh keeping agent comprises the following components in parts by mass: 0.1-80 parts of the fructus corni extract, 10-50 parts of a co-solvent, 0.1-5 parts of an antioxidant, 0.01-1 part of a surface active agent and 1000 parts of water. The natural fruit and vegetable sterilization fresh keeping agent provided by the invention takes natural substances in jujube fruits as main ingredients, has extremely-high food safety, cannot cause environmental pollution and has no health hazard to human bodies, an environmentally friendly, safe and natural fruit and vegetable postharvest enzyme-inhibiting anticorrosion and sterilization technology is provided, and the reuse and the residue of synthetic bactericides and chemical pesticides can be effectively reduced.

The invention discloses fresh keeping tablets for grapes. The fresh keeping tablets are prepared from the following raw materials in percentage by weight: 60-70% of a fresh keeping agent, 2-4% of a Chinese herbal medicine antibacterial agent, 10-20% of a slow-release agent, and 1-2% of magnesium stearate, wherein the Chinese herbal medicine antibacterial agent is selected from but not limited to one or several kinds of celery seeds, dill seeds, alpine yarrow herb, hyssopus officinalis and camomile; the slow-release agent is selected from starch and / or microcrystalline cellulose; the fresh keeping tablets are prepared through the following steps: crushing the raw materials, screening the crushed materials, feeding the screened materials through calculation, mixing the fed materials, preparing wet granules, baking the wet granules, enabling the baked granules to be made into whole granules, totally mixing the whole granules, and tabletting the mixed granules, wherein the weight of each fresh keeping tablet is 0.7-0.8g. The fresh keeping tablets for the grapes provided by the embodiment of the invention have the advantages that in the storage and transportation process, the grapes stored with the fresh keeping tablets are high in fresh keeping degree, and the fresh keeping tablets take effect quickly, are convenient, simple and safe, and are free from any side effects. The grapes can maintain the original color and the original flavor for a long term.

The invention provides a storage method of Huangguo mandarin oranges. The storage method comprises the following steps of before picking of the Huangguo mandarin oranges, spraying a calcium chloride solution onto crowns, and spraying palmityl alcohol or thiophanate sodium percarbonate liquid, so that the condition that fruits infect with moulds can be avoided, and the storage resistance of the fruits can be improved; a fresh keeping agent is made, and can perform fresh keeping treatment on the Huangguo mandarin oranges, so that the fresh keeping capacity of the Huangguo mandarin oranges can bestrengthened; in the storage process, an artificial controlled atmosphere storage method is adopted for storing the Huangguo mandarin oranges, low-oxygen high-carbon dioxide can also restrain biologysynthesis of ethylene, the physiological action of the ethylene can be weakened, the development action of physiological diseases can be restrained, and the rotting loss in the storage process is reduced, so that prolonging the storage life of fresh fruits and vegetables is facilitated, and low-oxygen high-carbon dioxide concentration effect is notable under low temperature. Because the proportion of the oxygen and carbon dioxide can be strictly controlled, and through tight cooperation with storage temperature, the Huangguo mandarin oranges are good in storage effect and long in quality guarantee period. The storage method is simple to operate, and worth of promotion.

The invention relates to a preparation method of a fresh-keeping film with high carbon dioxide permeability and an application thereof on the preservation of fruits and vegetables. The prepration methThe invention relates to a preparation method of a fresh-keeping film with high carbon dioxide permeability and an application thereof on the preservation of fruits and vegetables. The prepration method of the film comprises the steps of: fully mixing polyethyleneimine water solution with polyvinyl alcohol water solution, then evenly coating the mixture on non-woven fabric and drying at specific tod of the film comprises the steps of: fully mixing polyethyleneimine water solution with polyvinyl alcohol water solution, then evenly coating the mixture on non-woven fabric and drying at specific temperature. The permeability coefficient of carbon dioxide of the prepared film is higher than 4 multiplied by 10<6>ml / m<2> d a tm, and the permeability ratio of carbon dioxide / oxygen is higher than 3emperature. The permeability coefficient of carbon dioxide of the prepared film is higher than 4 multiplied by 10<6>ml / m<2> d a tm, and the permeability ratio of carbon dioxide / oxygen is higher than 350. When in application, the prepared film is cut into small pieces according to needs, and the edges of the small films are thermally adhered on an ordinary polyethylene or polyvinyl chloride fresh-k50. When in application, the prepared film is cut into small pieces according to needs, and the edges of the small films are thermally adhered on an ordinary polyethylene or polyvinyl chloride fresh-keeping bag to prepare a fresh-keeping bag with high carbon dioxide permeability. The fresh-keeping bag has obvious effects on the air conditioned preservation of the fruits and the vegetables which areeping bag to prepare a fresh-keeping bag with high carbon dioxide permeability. The fresh-keeping bag has obvious effects on the air conditioned preservation of the fruits and the vegetables which are vulnerable to the carbon dioxide, such as winter jujubes, pears, sweet pepper, Fuji apples and so on. The use of the fresh-keeping bag can reduce the carbon dioxide concentration in the fresh-keepine vulnerable to the carbon dioxide, such as winter jujubes, pears, sweet pepper, Fuji apples and so on. The use of the fresh-keeping bag can reduce the carbon dioxide concentration in the fresh-keeping bag with the pears, winter jujubes and the like to be lower than 0.5 percent, thereby prolonging the shelf lives thereof and reducing the decay loss after the storage.g bag with the pears, winter jujubes and the like to be lower than 0.5 percent, thereby prolonging the shelf lives thereof and reducing the decay loss after the storage.

The invention discloses a mulberry juice processing process, which comprises: a, selecting mulberry fruits; b, obtaining a mulberry leaf extraction liquid from mulberry leaf; c, juicing the mulberry fruits obtained in the step a to obtain a mulberry fruit raw juice; d, carrying out clarifying and fine filtering on the mulberry fruit raw juice; e, dissolving and diluting white granulated sugar andfructose syrup with water, and filtering; f, uniformly mixing the mulberry fruit raw juice and the mulberry leaf extraction liquid; g, pumping the products obtained in the steps e and f into a blending tank in a mixed manner, carrying out volume metering, and adjusting the pH value to 4.8+ / -0.1, wherein the color is purple; and h, carrying out aseptic filling. According to the present invention, with the process, the rot loss of mulberry fruits can be reduced, and the single season production and the multi-season fresh processing production can be achieved; and the product integrates the nutrients of mulberry leaves and mulberry fruits, has effects of nerve calming, blood pressure regulating, blood glucose rise inhibiting, organ function maintaining and metabolism regulating, has the sweetand sour taste, and is suitable for all kinds of people.

The invention discloses a <99>Mo sub-critical production device and method based on accelerator driving. The <99>Mo sub-critical production device based on accelerator driving comprises an acceleratorunit, a radiation production unit and a separation and purification unit; the accelerator unit sequentially comprises a high-energy particle source, a collimator, an accelerator, a target and a target cavity in an output direction; the high-energy particle source accurately bombards the target positioned in the target cavity at the center of the radiation production unit through the collimator and the accelerator to generate neutron; the radiation production unit adopts a concentric cylindrical structure and sequentially comprises neutron slowing layer, a neutron multiplying layer, a low enriched uranium salt solution and a neutron reflecting layer from inside to outside; and the low enriched uranium salt solution is placed into a fission reaction container to be sealed, the reflecting neutron generated by the target in the target cavity passes through the neutron slowing layer and the neutron multiplying layer to obtain high neutron flux and react with the low enriched uranium salt solution, the solution after reaction enters the separation and purification unit through a pipeline, and the neutron reflecting layer and a shielding layer are arranged sequentially from inside to outside, are positioned on an outer layer and are used for reducing neutron loss.

The invention discloses a processing method of a spicy and crispy product, and the spicy and crispy product prepared by the method. The processing method comprises the following steps: pretreating a leaf mustard processing by-product-mustard stems, lentils, lettuce stems, beans and red peppers, mixing the following raw materials in parts by weight: 100 parts of mustard processing by-product, 10 to 20 parts of lentils, 30 to 40 parts of lettuce stems, 20 to 40 parts of beans, 20 to 40 parts of red pepper, inoculating Lactobacillus plantarum Lact. Chili. 6 and Lactobacillus plantarum Lact. Chili. 8, fermenting at room temperature, mixing materials, frying, bottling, sealing, sterilizing and carrying out inspection processing. The spicy and crisp product prepared by the method has the characteristics of good nutrition, high brittleness, good flavor, long shelf life, low cost and the like.

The invention discloses a superminiature preparation device of positron and molecular imaging labeled medicines. The superminiature preparation device is composed of a circular accelerator, a hot cell, a chemistry synthesis module, a quality inspection system, and a subpackage system; isotopes generated by the circular accelerator are delivered into the chemistry synthesis module, and are subjected to reaction in the hot cell so as to obtain medical isotope labeled medicines via synthesizing; after quality testing, the qualified medical isotope labeled medicines are delivered into certain containers via the subpackage system, and then are given to patients for using; high-density coils, made of low-temperature superconducting materials or high-temperature superconducting materials, are adopted by the circular accelerator, and magnetized ferromagnetic mediums, such as electrotechnical soft iron or silicon steel sheet, are used as a supplement so as to obtain high-intensity magnetic fields; a complete closed-cycle subcooling condenser is used for refrigeration of the circular accelerator, and the superconducting coils can be immersed in liquid helium, or are subjected to conduction cooling without direct contact with liquid helium. Size and weight of the superminiature preparation device are reduced greatly; efficiency is increased greatly; and the superminiature preparation device is suitable for application in medical systems.

The invention discloses a method for storing subsidiary agricultural products belonging to the field of storage of subsidiary agricultural products. With the adoption of the method, the manufacture quality of fruit-vegetable freshness bag is improved, so that the fruit-vegetable freshness bag is made into a carbon dioxide high permeable membrane, so that carbon dioxide generated in the storage process of the fruit and vegetable can pass through the freshness bag, and the carbon dioxide generated in a keeping process of the fruit and vegetable is absorbed and cleared through a carbon dioxide absorbing device in a refrigeration house, so that the fruit and the vegetable are protected from harm by the carbon dioxide, and the corrosion loss after the storage of the fruit and vegetable is reduced.

A method and apparatus for increasing the resistance of fruits to damage in their test and classifying procedure features that the temp of the fruits is lowered to the optimal cold storage temp, and a cooling unit is communicated via reflux tube, guide tube and throttle valve to the quality testing and classifying units for making their temp to be said optimal cold storage temp. As a result, the peel of fruit becomes harder and the respiration of fruit is reduced by 1-3 times.

The present invention relates to a strain for food preservation and its antibacterial product, belonging to the field of food bio-technology. The antibacterial product produced by Bacillus subtilis strain fmbJ has obvious depressing effect for main pathogenic bacteria and putrefactive bacteria in the food, including 7 Gram-negative bacteria, 3 Gram-positive bacteria and 4 moulds. Its production process includes the steps: slope, shave-flask seed, seed tank, fermentation tank, separation extraction and antibacterial metabolic product.

The invention discloses a green and efficient fresh-keeping storehouse for sweet potatoes. The green and efficient fresh-keeping storehouse comprises a storehouse body where sweet potato piles are placed, wherein the storehouse body is of a semi-underground structure; a heat preservation mechanism and a ventilation mechanism are arranged on the storehouse body, wherein the heat preservation mechanism comprises a soil covering layer laid at the top end of the outer side of the storehouse body and a heat preservation layer arranged at the top end of the interior of the storehouse body; and the ventilation mechanism comprises a fresh air inlet pipeline arranged on the side portion of the storage warehouse body in a penetrating mode and an exhaust pipeline arranged at the top end of the storage warehouse body in a penetrating mode. According to the green and efficient fresh-keeping storehouse for the sweet potatoes with the structure, the storage environment condition is improved, the storage tolerance of sweet potatoes is improved through the storage steps of variety storage resistance identification, harvesting, grading, pre-storage callus treatment, storehouse body pre-disinfection,sweet potato warehousing and storage, sweet potato disinfection and the like, sweet potato pest and disease damage during storage is reduced, and chemical agents are not used, so that the eating safety is improved.

The invention provides an edible fresh-keeping agent for honey peach fruits after harvest, and an application of the edible fresh-keeping agent. The edible fresh-keeping agent is composed of two components rhamnolipid and limonene. The selected fruits are treated by spraying the fresh-keeping agent before storage, and then are stored at an appropriate temperature. The edible fresh-keeping agent solves the problem of the rotting of the honey peach fruits during long-term storage, effectively reduces a fruit rotting rate, maintains the good quality and commerciality of the stored fruits, prolongs the fruit storage time, and can be applied in the fresh-keeping of hard honey peach fruits. The method of the invention has simple and convenient operation and relatively low equipment requirements,the quality loss of the stored fruits is low, the storage effect is good, and the formula components are food sources, so that the fruit safety and quality are ensured, and thereby the edible fresh-keeping agent can be operated on a large scale, and demonstrated and promoted and applied.

The invention discloses a method for controlling anthracnose of normal temperature preserved mangoes by using ethephon. The method comprises the following steps: soaking mango fruits which are harvested within 48 hours into a 4-40mg / L ethephon solution for 3-7 minutes, taking out, drying the mangoes at the room temperature, packaging by using polyethylene plastic film bags of which the thickness is 0.02-0.04mm, and preserving at 20-25 DEG C. By adopting the method disclosed by the invention, disease resistance of the mangoes is firstly induced by low-concentration ethylene generated from decomposition of the ethephon before maturation acceleration of the mangoes, so that the anthracnose can be effectively prevented. The method is simple to operate, low in cost, high in application efficiency and easy to popularize, application of chemical fungicides in preservation of the mangoes can be replaced, and thus the food quality security is improved; the mangoes can be preserved without a refrigeration house or low-temperature transportation, so that the energy is saved, the environment is protected, and the method is a low-carbon preservation technique. When the mangoes are treated by using the method disclosed by the invention, very good economic benefits and social benefits can be created.

The invention discloses a low-temperature freshness preservation box for fresh fruit corn cobs and a manufacturing method. The low-temperature freshness preservation box for the fresh fruit corn cobs comprises a box body and a box cover. The box body comprises an inner box main body and an outer box main body. A cavity is formed between the inner box main body and the outer box main body and is filled with an ice layer. A temperature sensing probe is further installed in the cavity and is in power connection with a temperature controller installed on the outer portion of the outer box main body. Vent holes are formed in the wall of the inner box main body. The outer box main body is of an opened structure. The box cover is buckled and pressed at the opened position of the outer box main body. The invention further discloses the manufacturing method at the same time. The box body is moderate in size, convenient to carry and capable of being used for long-distance transportation, short-time freshness preservation storage can be conveniently achieved for consumers when the fresh fruit corn cobs are sold in whole boxes, and contamination of corn bran, ice cubes and other waste to the market environment is also reduced for dealers.