393results about How to "Reduce decay rate" patented technology

The invention discloses a fresh-keeping method for fruits and vegetables, which comprises the following steps that: (1) selecting fruits and vegetables and encasing in boxes; (2) prestorage: disinfecting the prestorage room and placing in fruit boxes full of fruits and vegetables; when the prestorage begins, turning on an ultrasonic humidifiens and an ozone generator to control the relative humidity of the prestorage room less than 80 percent, the ozone concentration of the prestorage room between 5 and 20mg / m<3>; (3) storing in the storeroom: disinfecting the storeroom and placing in the prestored fruit boxes and at the same time turning on the ultrasonic humidifiens and the ozone generator to control the relative humidity of the storeroom between 80 percent and 98 percent, the ozone concentration of the storeroom between 5 and 20mg / m<3>. The invention combines ultrasonic humidifying with ozone sterilization to carry out humidification and sterilization and antisepsis to the fruits and vegetables, etc., stored in the storeroom; moreover, synchronically preventing fresh fruits and vegetables from wilting and decay, which greatly reduces the decay rate of raw material and keeps the raw material in good state, thus acquiring a longer preservation period.

The invention belongs to the technical field of agricultural biocontrol, and especially relates to a broad-spectrum disease resistance bacillus and an application thereof. The biocontrol bacillus is classified and named as Bacillus velezensis, and the preservation number is CGMCC. No.15766. The Bacillus velezensis has the advantages of broad antibacterial spectrum, strong antagonistic effect, longlasting period, and effectiveness in inhibition of the growth of crop pathogenic fungi, and can be used in the fields of agricultural biocontrol to prevent and control crop diseases caused by gray mold, blight, anthracnose, stem rot, seedling blight, stalk break, gibberellic disease and other fungi. The Bacillus velezensis can also be used for promoting the growth of crop seeds and seedlings andthe preservation and fresh-keeping of fruits and vegetables. The Bacillus velezensis has the characteristics of strong resistance to ultraviolet and drought, simple preparation method and low cost, isa biocontrol strain with excellent performance, and has good development and application prospects.

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 invention discloses a storage and fresh-keeping comprehensive treatment method for Huangguan pears. The comprehensive treatment method comprises seven steps of harvesting in the optimum period, calcium supplementing treatment, film coating treatment, 1-methylcycloproene treatment, packaging, pre-cooling and refrigerating; and the method comprises the steps of pre-cooling in the harvesting period and after the harvesting period as well as other treatment steps, all the steps are interlocked and indispensable, and the method has a good fresh-keeping effect. The method disclosed by the invention can effectively control the phenomena that the Huangguan pears are softened, wilted and decayed, and have superficial browning spots and thinned flavors, and the like in the process of storage, thereby facilitating the original flavor and quality of fruits.

The invention discloses a citrus fruit natural composite antistaling agent comprising the following ingredients by mass percent: 1-2.5 percent of film-forming agent, 1-3 percent of glycerol, 0.02-0.05 percent of emulsifier, 1.5-3 percent of acetic acid, 0.1-0.3 percent of preservative and balance of water, wherein the preservative is one of cinnamon oil and caryophyllus oil or the mixture of the cinnamon oil and caryophyllus oil. The citrus fruit natural composite antistaling agent can keep the citrus fruit fresh while ensuring food safety, playing good preservation effect and ensuring food safety; the citrus fruit refreshed by the antistaling agent, even the Shatang mandarin hardest in preservation, is low in rotting rate and has good fruit rate more than 93 percent in 30-day storage andtransportation process; and the a citrus fruit natural composite antistaling agent can greatly prolong the storage period of the citrus fruit and ensure the quality of the citrus fruit.

The invention discloses a preservation method for bamboo shoots. The method includes the steps that 1, ultrasonic cleaning is carried out; 2, the bamboo shoots are soaked in a preservation solution, wherein the preservation solution is prepared from, by weight, 10-20 parts of aloe extract liquor, 10-15 parts of honeysuckle flower extract liquor, 3-5 parts of vitamin E, 5-10 parts of chitosan and 10-20 parts of water; 3, ultraviolet radiation is carried out; 4, heat shock treatment is carried out; 5, cooling and non-sealed packaging are carried out; 6, the bamboo shoots are put into an air-conditioned cold store with the temperature of 8-10 DEG C and stored for 1-3 h, and then the temperature of the air-conditioned cold store is regulated to be 2-5 DEG C to continue cold storage. By means of the preservation method for the bamboo shoots, browning, ageing and mildewing of the bamboo shoots can be effectively prevented, the weight loss ratio and rot index of the bamboo shoots can be reduced, the preservation time of the bamboo shoots can be prolonged, the loss of nutritional ingredients can be reduced, the flavor and quality of the bamboo shoots can be guaranteed, and safety and high efficiency can be achieved.

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 vegetable and fruit coating preservative. The preservative comprises pullulan, sodium carboxymethylcellulose, sucrose ester, cyclodextrin, natamycin and the balance of water; the preservative is prepared by using natural materials as main materials; compared with the prior art, the preservative has the advantages that: because the adopted raw materials are natural macromolecular polysaccharides, the preservative has good water solubility, is edible and nontoxic, has good film forming property, is a degradable material and does not produce environmental pollution; after the preservative is used, the average weight loss ratio is reduced by about 10 percent, the appearance of vegetables and fruits is improved, and the glossiness of the fruits is improved; propagation of bacteria at the storage period can be effectively inhibited, and the rotting rate of the fruits is reduced by 15 to 30 percent; and the preservative is simple in preparation method and simple andconvenient in use, can be used with a method of low-temperature storage, air-conditioning storage or the like, and has remarkable effect. The preservative has the effects of reducing water loss of the fruits, reducing the respiratory rate of the fruits and keeping the surfaces of the fruits smooth and attractive, and is particularly suitable for storage and fresh keeping of vegetables and fruits such as oranges, apples, strawberries, jujubes, plum tomatoes and the like.

The invention provides a fruit fresh keeping agent. The fruit fresh keeping agent is prepared from fresh keepingcompounds, latic acid, chitosan, carnosol or rosmanol, a colloid film former, sodium carboxymethylcellulose, aloe gel powder, cinnamic acid, citric acid, glycerin and the like, wherein the fresh keeping compounds comprise glycine betaine, resveratrol, vitamin C, bacterium resistant plantflavone and the like. The fruit fresh keeping agent forms an inner-outer double-layer water gel during use, the inner-layer water gel includes antioxidation antibacteria fresh keeping components, andthe outer-layer water gel isolates air from the inner-layer water gel. Combination of the inner-layer water gel and the outer-layer water gel has double effects on fruits and effectively prolongs thestorage period of the fruits.

The invention discloses a fruit and vegetable fresh-keeping agent capable of antibrowning and sterilizing, which is characterized in that the fresh-keeping agent belongs to an oxidized form disinfectant of efficiency, safety and non-toxicity with obvious antibrowning effect. The fresh-keeping agent contains one out of four disinfectants including sodium chlorite, chlorinedioxide, hydrogen peroxide and ozone. The application ranges of the solution concentration are respectively: the sodium chlorite 100-500mg / L, the chlorinedioxide 100-500mg / L, the hydrogen peroxide 0.5-5 per cent and the ozone 0.5-5mg / L. Compared with the conventional antibrowning agent, the majority of the agents are reducing agents or chelating agents, such as ascorbic acid and the salts thereof or citric acid, etc., and have no sterilization effect or obvious bacteriostatic effect, although part of the agents has the sterilization effect, such as sulfocompounds of sulfurous acid and the salts thereof, etc., which are prohibited from applying to the fresh fruits and vegetables. The fruit and vegetable fresh-keeping agent disclosed by the invention is capable of antibrowning and sterilizing at the same time, and is applicable to the fresh fruits and vegetables as well as fresh-cut products thereof, so as to be the fresh-keeping agent of environmental friendliness and safety.

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 invention discloses a green and environment-friendly fruit vegetable preservative. The preservative is prepared from, by weight, 0.1-0.3 part of plant extract, 1-3 parts of chitosan, 1-3 parts of organic acid additive, 0.5-0.9 part of nanometer additive, 0.4-0.6 part of polyamino acid, 0.8-1.4 parts of polysorbate, 0.05-0.07 part of silane coupling agent, 20-30 parts of ethanol and 30-50 parts of water. The green and environment-friendly fruit vegetable preservative can prolong the storage period of fruits and vegetables, lower the rotting rate and the loss rate, has a very good inhibiting effect on pathogenic bacteria which easily occur in the storage process after the fruits and vegetables are harvested, has a certain inhibitory effect on rots after the fruits and vegetables are harvested, has a very good preservation effect on the harvested fruits and vegetables, improves the quality of the fruits and vegetables, and prolongs the shelf life of the fruits and vegetables, meanwhile, raw material components adopted by the preservative are safe, reliable and harmless to the human body, and the preservative is convenient to use and green and environmentally friendly, is low in cost, simple in technology, and has high practical value and a good application prospect.

The invention discloses a kiwi fruit preservative and a using method thereof. The kiwi fruit preservative is prepared from naphthylacetic acid aqueous solution and assistant, wherein the assistant is one of oxalic acid, calcium nitrate and salicylic acid, and the concentrations of naphthylacetic acid, oxalic acid, calcium nitrate and salicylic acid in aqueous solution are 10mg / L, 250-450mg / L, 1000-3000mg / L and 150-300mg / L respectively. The using method comprises the following steps of uniformly spraying preservative on leaf surfaces and kiwi fruit surfaces firstly 30-40 days before picking until dripping, spraying every seven days, spraying for three times, packaging into a polyethylene bag after picking without sealing, and storing at normal temperature. After the preservative is used according to the using method, the rotting rate of the picked kiwi fruits can be reduced, the storage time of the picked kiwi fruits can be prolonged, the flavor and the quality of the fruits are improved, and the kiwi fruit preservative has high efficiency and low price, has no side and toxic effects, is environmental friendly, is convenient to operate, and is convenient for large-scale popularization and application.

The Chinese chestnut preserving process includes the following steps: picking chestnut, piling in reasonable mode, threshing and eliminating some water, soaking with pretreating agent, treating with preservative, improved sand preservation or film tent storage, and management in preserving period. To Chinese chestnut with pest, some fumigating step to killing pest in added before threshing and water elimianting step. The said process is simple, practical and suitable for small scale storage without using refrigerating equipment, and can reduce cross infection, increase the disease resistance of Chinese chestnut, reduce water loss during storage and prolong the preserving period of Chinese chestnut.

The invention provides a method for preventing fruit postharvest diseases, relating to prevention on fruit postharvest diseases and storing and refreshing method. Fruits are placed in microwave at 2450MHz and 0.25-0.45KW to be treated for 1-4 minutes, taken out to be placed at room temperature for 20 minutes, then immersed into 1x10<7>-1x10<9>ps / ml cryptococcus laurentii or rhodotorula glutinis solution and immediately taken out after immersion for about 30 seconds, then air drying is carried out, the fruits are placed in a plastic crate and stored under the conditions of room temperature or cold storage (20 DEG C) after sealed by preservative film. Through test, the combination of microwave and antagonism yeast can effectively prevent and treat fruit diseases caused by pathopoiesia mould, reduce fruit rotting rate and prolong fruit shelf life without destroying fruit storage quality or nutrition. The method of combining microwave treatment and bio-controlling micro-organism treatment used in the invention is simple in use, convenient in operation and low in cost, can avoid harm to human caused by using chemical disinfectant and pollution to environment and has significant economic benefit and social benefit.

The invention discloses a biological control method for enhancing the postharvest storability of strawberries. The biological control method comprises the following steps of: respectively preparing 105-108 CFU / mL hanseniaspora uvarum suspension and 105-108 CFU / mL pichia guilliermondii suspension; compounding 105-108 CFU / mL compound antagonistic yeast suspension according to isoconcentration and iso-volume; respectively carrying out spraying treatment on strawberry fruits 1-7 days before the strawberry fruits are picked by using the compound antagonistic yeast suspension; and storing after picking under the conditions of 2 DEG C and 90%-95% of RH (Relative Humidity), or selling at normal temperature. The biological control method disclosed by the invention achieves no toxic or side effect on human bodies, prolongs the storage period and shelf life of the strawberries, carries out the field spraying treatment on the strawberries by utilizing compound antagonistic yeast and can keep the better quality of the strawberries in the storage period, outstandingly enhance the commodity rate of the strawberries and the activity of a relative disease-resistant defense enzyme and reduce the rotting rate.

The invention discloses a method for storage and freshness preservation of fresh tremella and belongs to the technical field of storage and freshness preservation of agricultural products. The method comprises the steps as follows: selection of the fresh tremella, preparation and processing of an anti-browning natural food preservative, MAP (modified atmosphere packaging), ray or electron beam irradiation sterilization, low-temperature storage till discharge from a warehouse and appearance on the market. The fresh tremella stored with the method is low in rotting rate and browning degree, the original quality, color, nutrition and flavor of the fresh tremella can be kept better, and the storage period exceeds 30 days, so that the long-term freshness preservation of the fresh tremella is realized. The used anti-browning natural food preservative is prepared from edible ingredients, and a dosage within a national permissible range is adopted for irradiation, so that food safety requirements are met, and the reliability is high. The method is tested to be also applicable to the long-term freshness preservation of fresh black fungi, but parameter setting is different due to ingredient differences.

The invention relates to the technical field of biological engineering, in particular to a bacillus subtilis, a screening method thereof, an application of the bacillus subtilis, a biological preservative, a preparation method thereof and a fruit and vegetable preserving method. The bacillus subtilis Cy-29 is collected in China General Microbiological Culture Collection Center on December 7th, 2013, and the collection number of the bacillus subtilis is CGMCC 7916. The biological preservative comprises the bacillus subtilis Cy-29. The fruit and vegetable preserving method includes a method for fermenting a product by the bacillus subtilis Cy-29. By planting and growth of the bacillus subtilis Cy-29 and / or antagonism of antibacterial substances generated by the bacillus subtilis Cy-29, respiration of fruits is effectively inhibited, the rotting rate of the fruits is obviously reduced during cold storage, and strong inhibiting effects to various plant pathogenic fungi are achieved.

The invention discloses a preservation method of fresh-cut edible fungi. The preservation method mainly includes following steps: using brassinolide to pretreat edible fungi, pre-cooling, and slicing to obtain fungus pieces; sinking the fungus pieces in electrolysis water for ultrasonic cleaning for 3-5 min, wherein pH value of the electrolysis water is 5-6.5, and effective chlorine concentration is 10-30 mg / g; using ultraviolet rays to irradiate the surfaces of the fungus pieces after being cleaned, wherein wavelength of the ultraviolet rays is 240-260 nm, and irradiation dosage is 1-3 kJ / m2; encapsulating, and refrigerating. The fresh-cut edible fungi are subjected to electrolysis water, ultrasonic and ultraviolet ray combined preservation treatment, surface microorganisms can be killed more thoroughly, rotting rate of the fresh-cut edible fungi is lowered effectively, browning degree is reduced, nutritional quality and sensory quality of the fresh-cut edible fungi are better maintained, shelf life of the fresh-cut edible fungi is prolonged effectively, and especially for fresh-cut Agaricus bisporus, the shelf life can be prolonged from 1-2 days to 10-12 days at normal temperature.

The invention discloses a quick pre-cooling process for solanberry vegetables. The process comprises the following steps of: turning on an air cooler in a pre-cooling chamber, and reducing the temperature of the pre-cooling chamber to the environmental temperature between 6 and 8 DEG C for initial pre-cooling; loading the picked solanberry vegetables to turnover baskets, then sequentially piling the turnover baskets on trays, conveying the turnover baskets to the pre-cooling chamber, and covering the turnover baskets above and in the back of the trays by using straw mat covers after all the trays are placed according to the set sequence; starting an exhaust fan for exhausting hot air to perform pre-cooling, wherein stage-by-stage variable temperature pre-cooling is executed in the pre-cooling process, cold air for pre-cooling enters from pores of the turnover baskets on two sides of a stockpile, and the initial pre-cooling temperature range is 6 to 8 DEG C; and when the average temperature of the solanberry vegetables reaches 18 to 20 DEG C, reducing the pre-cooling temperature to 4 DEG C till the pre-cooling is ended. By adopting the process, the pre-cooling speed is high, the treatment quantity of one-off pre-cooled vegetables is high, and the fresh-keeping period of pre-cooled color pepper in a cold store is long and can reach about 2.5 months.

The invention relates to a method for prolonging refreshing time of leechee fruit after being picked; green refreshing liquid is adopted: the contents of the green refreshing liquid are: 25 percent of0.8-1.0ml / L sportak, 7.2-7.5g / L reduction type ascorbic acid 8-10g / L water-solubility chitosan, the pH value of the green refreshing liquid is 3.0-5.0, the leechee which is justly picked is soaked for 6-10min and is taken out, moisture is drained, the treated leechee fruit in an air conditioning room with the temperature of 18-20 DEG C is dried naturally and is packed in a polyethylene bag respectively and is closed, and then is stored in a refrigerating house with 80-85 percent of relative humidity and the temperature of 4-6 DEG C; the leechee fruit is carried out by refreshment for more than 40 days by utilizing the method, the rotting rate of the fruit is reduced within 10 percent, and the color protecting function to the leechee fruit peel is remarkably improved, thereby effectively preventing the leechee fruit peel from being browned, and an extremely thin membrane is produced on the surface of the leechee fruit, thereby effectively preventing the moisture of the leechee fruit from being lost and reducing the infection of pathogenic microorganisms; multiple experimental results show that the refreshing method can remarkably improve the refreshing time of the leechee and improving the storage quality.

The present invention discloses a method for preventing and curing post-harvest disease of strawberry. Said method includes the following steps: placing strawberry into a water bath pot with 50-55 DEG C, using hot water to make treatment for 30 sec. - 1 min., taking out strawberry and drying by airing, soaking the dried strawberry in lorenzinii Cryptococcus yeast solution for 10 sec. taking out, drying by airing, placing the strawberry in a plastic basket, sealing with fresh-keeping film and storing at room temperature and lower temperature (2-4 DEG C), so that it can effectively prevent and cure post-harvest diseases of strawberry, and can prolong the storage time of strawberry.

The invention discloses a compound navel orange preservative prepared from plant extract which is prepared by combining plant extract, food preservative, stabilizer and acidity regulator. The invention aims to replace pesticide bactericide, which is adopted as antibacterial agent during the storage period of navel oranges in China all the time, with the compound navel orange preservative, so as to solve the problems of food safety and environment pollution caused by pesticide application. The main technical characteristics of the compound navel orange preservative are as follows: the principal components of the preservative comprise 10-15% of a magnolia officinalis extract, 20-30% of a clove extract, 10-20% of potassium sorbate, 10-20% of propylparaben, 2-5% of citric acid and 1-5% of stabilizer. The compound navel orange preservative is brown emulsion. When in use, the compound navel orange preservative is diluted with water, wherein the volume of the diluted compound navel orange preservative is 20 times of that of the compound navel orange preservative before dilution; navel oranges are soaked in the compound navel orange preservative for 30 seconds; after being subjected to natural air drying, the navel oranges are stored or subjected to postharvest commercialization treatment. The compound navel orange preservative can efficiently lower the rotting rate of the navel oranges, and delay the quality losses of the navel oranges during the storage and fresh-preservation period of the navel oranges. The compound navel orange preservative can also be applicable to the postharvest storage and fresh-preservation of other fruits and is particularly suitable for the storage and corrosion protection of citrus fruits.

The invention discloses a movable type fruit and vegetable air conditioning storehouse, and belongs to the field of fruit and vegetable cold storage and preservation. The device comprises a warehousebody and a rectangular container structure, wherein the warehouse body is sequentially provided with an equipment room and a storage room along the length direction of the warehouse body; equipment doors are arranged on the left side and the right side of the equipment room respectively; the storage chamber is of a heat preservation sealing structure, a sealing door is arranged at one end, far away from the equipment chamber, of the storage chamber, and a sampling door is further arranged on one side of the storage chamber; a sealing film which is connected with the sampling door frame is arranged at the position, corresponding to the sampling door, of the storage chamber, and a sampling component connected with the sealing film, wherein the sealing film is of a cylindrical structure; andthe air conditioning control system comprises a control panel and a refrigerating machine connected with the control panel, a humidifier, a sterilizer, a nitrogen making machine, a carbon dioxide removing machine, an ethylene removing machine, a temperature and humidity sensor and a gas concentration sensing device. According to the storehouse, the movable and convenient fresh-keeping transportation of fruits and vegetables can be realized; compared with the prior art, the structure is low in cost, low in energy consumption and capable of meeting the requirements of daily use of fruit and vegetable fresh-keeping transportation equipment.

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 an ice temperature combined freshness protection method for modified atmosphere storage of fruits and vegetables, so as to provide a method capable of improving the storage quality of fruits and vegetables and prolonging the refreshing time of fruits and vegetables. The method includes the following steps: performing ultraviolet treatment to harvested fruits and vegetables; performing two-stage cold acclimation for harvested fruits and vegetables placed in a refrigeration house within 12 hours, wherein the temperature of the first-stage cold acclimation for 24 hours is controlled to be within 4.5-5.5 DEG C, and the temperature of the second-stage cold acclimation for 24 hours is controlled to be within minus 0.5-0.5 DEG C; fruits and vegetables subjected to acclimation are placed in a freshness protection bag, tightening the bag opening, placing the bag in an ice-temperature refrigeration house and storing at the temperature of minus 1.2- minus 0.2 DEG C, wherein the thickness of the freshness protection bag is 0.03-0.05 mm. The freshness protection method provided by the invention adopts the ultraviolet treatment, two-stage cold acclimation for adaptation and then packaging through the freshness protection bag for ice-temperature freshness protection in sequence, and keeps the original sensory quality and physicochemical quality of fruits and vegetables and has long storage refreshing time through the combination of the technologies and all technological parameters.

The invention relates to an environment-friendly and ecological orange preservation method and a preservative and belongs to the field of picked fruit and vegetable preservation. According to the method, firstly, fruits for storage are screened; the fruits are soaked in a solution containing polyaminopropyl biguanide for 1-2 minutes to be sterilized; the sterilized oranges are soaked in biological fresh-keeping liquor containing bacillus subtilis R31to be processed for 1-2 minutes; individual packing is conducted on the fruits through polyethylene bags. After oranges are preserved through the method, the purpose of environment-friendly and ecological preservation of oranges can be achieved, the effect equivalent to that of a chemical disinfectant is guaranteed, that is, the rotting rate of oranges is lowered, orange quality is maintained, the length for preservation is prolonged, the orange commodity value is guaranteed, and the market competitiveness of preserved commodities is improved while preservation through the chemical sterilization agent is avoided, residues are reduced, the food safety risk is lowered, consumption of the chemical disinfectant is reduced, influences on the ecology and the environment are reduced, and the method and the preservative are environmentally friendly, ecological and capable of protecting the environment. The method is suitable for industrial production and application and popularization and has good market popularization prospects.

The invention discloses a dried lily flower preservative as well as a preparation method and application of the dried lily flower preservative. According to the dried lily flower preservative, each 1000ml of dried lily flower preservative comprises 10-20 weight parts of calcium hypochlorite, 0.01-0.1 weight part of 6- benzyl amino adenine (6-BA) and plant extracts, wherein the plant extracts is 70% ethanol extracts including 15-36 weight parts of pomegranate bark, 10-28 weight parts of orange peel, and 10-25 parts of honeysuckle. The picked dried lily flower is smeared with a layer of 1.0-1.5% of chitosan after being processed by the preservative, and is preserved within the shelf life at the normal temperature of 20-22 DEG C. The output rate of the dried lily flower within 9-day shelf life at the normal temperature is above 85%, no browning phenomenon happens, and the content of vitamin C of the dried lily flower keep above 32.15mg / 100g. The freshness-keeping method disclosed by the invention is safe, rapid and convenient. The freshness-keeping method is safe, efficient and convenient, can maintain the quality of the dried lily flower, and meanwhile, the freshness-keeping method can delay the blooming of the dried lily flower, and reduce the rotting rate of the dried lily flower.

The invention provides a safe and efficient storage method of ponkan fruits, comprising the following steps: precooling the picked ponkan fruits in a 20 DEG C room, and selecting, using heat shock treatment to harden the resistance of the fruits, and putting the treated fruits at 10 DEG C for storing. According to the invention, by proper heat shock treatment and then low temperature storage, the respiratory rate of the fruits can be effectively slowed, the energy consumption is reduced, the fruit metabolism is slowed, fruit ripening and senescence are slowed, the storage time of the fruits is prolonged, simultaneously the pathogen attack can be effectively resisted, the fruit rotting rate is reduced, and good quality and commodity of the stored fruits are kept; the method has the advantages of reasonable design, simple operation, low device requirement, and low cost, and can be operated and popularized in large scale.

Belonging to the technical field of fresh-keeping and storage of edible fruits and vegetables, the invention specifically relates to a biophysically combined fresh-keeping and storage method for honey peaches. The method includes: utilizing a physical method to conduct ultrasonic cleaning on 70-80% mature honey peaches picked from field fruit trees, performing ultraviolet-C irradiation treatment, then using a non-toxic and efficient biological agent Bacillus subtilis to carry out spraying, then putting an ethylene absorbent into a fresh-keeping bag, finally placing the honey peaches on a shelf for storage in a clean and drafty shade place, and conducting sterilization and disinfection on the environment before storage. Compared with traditional fresh-keeping methods and single treatment, the method is safe, effective, economical, practical, is simple to operate, and has low requirement on equipment, thus not only being suitable for large-scale factory honey peach fresh-keeping operation, but also being suitable for wide adoption by fruit farmer families with certain conditions.