225results about How to "Reduce respiration" patented technology

A device and method for sensing breathing disorders, irregularities or insufficiencies is provided. One aspect includes sensing a precursor to an onset of a breathing disorder or episode of a breathing disorder and responding to sensing the precursor. Another aspect includes responding to treat the breathing disorder before manifestation of the disorder. Another aspect includes identifying a likelihood of a breathing disorder and responding using the likelihood and other information indicating onset or occurrence of a breathing disorder.

The invention relates to a mango preserving technology. In order to achieve integrative pre-plucking and post-plucking preserving effect, the invention comprises four composite preserving pretreatment measures of disinfectant and calcium fertilizer spraying before mango plucking and heat treatment, rot-proof film-coating preservative treatment and ethylene inhibitor treatment after the plucking. The rot-proof film-coating preservative comprises 0.25 percent to 2 percent of glucomannan or / and 0.25 to 2 percent of CTS with 95 percent degree of deacetylation, 0.1 to 1 percent of sucrose fatty acid ester or / and 0.1 to 1 percent of glycerel monostearte, 0.1 to 0.5 percent sorbitol or glycerol, 0.5 to 1.5 percent of calcium chloride or calcium citrate, 0.05 to 0.1 percent of potassium sorbate, 0.01 to 0.1 percent of one or more of the following ingredients: iprodione, Sportak and mancozeb, 0.005 to 0.01 percent of gibberellin and 0.025 to 0.05 percent of vitamin K. The invention can decrease the respiratory intensity, postpone the respiratory climacterics, delay the postripeness time and prolong the freshness period of mangos. Compared with the prior art, the freshness period of the mangos can be prolonged by 10 to 20 days.

The invention relates to a nano preservative film for preventing edible fungus from deterioration and application thereof, and a preparation method and application thereof, belonging to the technical field of agricultural product storage processing. The preparation method comprises the following steps: taking 15 wt% of nano powder (30% of nano silver, 35% of nano titanium dioxide, 25% of nano attapulgite and 10% of nano silicon dioxide), 45 wt% of low density polyethylene, 22 wt% of low density linear polyethylene, 10 wt% of dispersing agent, 5 wt% of lubricant and 2 wt% of coupling agent, evenly mixing, extruding, cooling and carrying out set cutting to obtain a nano master batch; and taking 7.5 wt% of nano master batch, 8 wt% of antifogging agent master batch and 84.5 wt% of low density linear polyethylene, carrying out hot melt, evenly mixing, and running to form the nano preservative film with the thickness of 18 mu m. The nano preservative film is used for packaging edible fungus to form a high-humidity low-oxygen environment; the lower spoilage microorganism activity and ethylene content can effectively inhibit the after growth, deterioration and other phenomena of the edible fungus, effectively maintain the storage quality and enhance the commodity value of the edible fungus; and thus, the nano preservative film has wide market prospects.

A carboxymethyl chitosan fruit fresh-keeping coating agent in the technical field of food engineering and a preparation method thereof. The fresh-keeping coating agent is: 0.5%-4% of carboxymethyl chitosan, 0.1-1% of glycerin, 0.3-2.4% of Tween 80, 0.1-1% of DL-α-tocopheryl acetate, 92% of water -99%. Heat water in a water bath to constant temperature, add carboxymethyl chitosan, stir until completely dissolved, then add glycerin, stir well with Tween, then add DL-α-tocopheryl acetate and stir until completely dissolved, let it sit at room temperature Cooling, followed by filtering to remove undissolved substances, degassing under vacuum, standing overnight at room temperature, degassing again under vacuum, standing at room temperature, and obtaining carboxymethyl chitosan fruit fresh-keeping coating agent. The fresh-keeping coating agent of the present invention is coated on the surface of fruits by soaking or spraying to form a fresh-keeping film and maintain the quality of the fruits during storage.

The invention provides a preserving agent for litchi and a preparation method of the preserving agent for litchi and relates to the technical field of vegetable and fruit preservation. The preserving agent comprises the following raw materials in percentages by weight: 0.5-1.2% of traditional Chinese medicine extract solution, 0.2-0.5% of sucrose ester, 0.3-0.5% of sodium chloride, 0.5-0.8% of konjak glucomannan, 0.2-0.3% of nanometer TiO2 and water accounting for all the rest percentages; the traditional Chinese medicine extract solution comprises the following raw materials in parts by weight: 5-10 parts of pumpkin seeds, 3-6 parts of pseudolaricis, 3-6 parts of radix gentianae, 2-5 parts of aloes, 2-5 parts of Chinese honey locusts and 2-5 parts of ulmus macrocarpa hance. The Chinese herbal medicines are used as raw materials of the preserving agent; the Chinese herbal medicines are used as antimicrobial substances, the konjak glucomannan is used as film-forming substance, the sucrose ester is used as emulsifier, the sodium chloride is used for sterilizing and color-protecting and the nanometer material is used as excipient, so that the preserving agent for litchi is obtained. The preserving agent for litchi is capable of preventing litchi from browning and rotting, so that commodity rate of the litchi is raised.

The scheme discloses a breeding method of rhizoma polygonati seeds, belonging to the technical field of breeding of rhizoma polygonati. The breeding method comprises the following steps: A, drying the rhizoma polygonati seeds until the water content is 8 to 10 percent, and refrigerating at the temperature of 1 to 3DEG C; B, 20 to 25 days before the seeds are sown, adjusting the refrigeration temperature of the seeds to 15 to 20DEG C and covering the seeds with 4 to 5 layers of gauze which is soaked into water and wet through; C, 2 to 3 days before the rhizoma polygonati seeds are sown, taking out the rhizoma polygonati seeds and soaking the rhizoma polygonati seeds with warm water with the temperature of 30 to 35DEG C for 35 to 40 hours; D, soaking the rhizoma polygonati seeds with a mixed solution consisting of brassinolide and gibberellin for 6 to 8 hours; E, sowing the rhizoma polygonati seeds on a substrate with the thickness of 3 to 5cm, and then spreading the substrate with the thickness of 2 to 3cm on the rhizoma polygonati seeds, and then watering through the substrate on the upper and lower layers of the rhizoma polygonati seeds with clear water, wherein the substrate is formed by uniformly mixing vermiculite, river sand and distillers' grains; F, after the rhizoma polygonati seeds are sown, keeping the moisture of the substrate at 35 to 40 percent, performing fertilizing and deinsectization in time. The rhizoma polygonati seeds are bred by adopting the method in the scheme, so the germination rate of the rhizoma polygonati seeds can be significantly improved.

The invention discloses a coating agent for refreshing bamboo shoots and a method for refreshing the bamboo shoots with shells. The coating agent for refreshing the bamboo shoots comprises chitosan, konjac glucomannan and iso-vitamin C. The method for refreshing the bamboo shoots with the shells comprises the steps of coating, cooling and refrigerating the bamboo shoots with the shells sequentially. The preservative bamboo shoots prepared by the method has the advantages of high whiteness and moisture content, little increment of crude fiber content, little reduction in the content of total sugar and vitamin C and little loss of nutrient substances in the bamboo shoots. The method effectively retards the ageing speed of the bamboo shoots and obviously prevents brown stain, dehydration, ageing and mildew.

A capacitive pressure sensor includes first and second of mutually displaceable elastic members each having a respective electrically conductive surface separated by a thin elastic dielectric. Variations in area of pressure-induced contact between the first and second members are used to vary capacitance of the sensor that allows determination of differential pressure between the two elastic members. Both of the elastic members have respective projections, the projections of the first elastic member being disposed in interlocking relationship with the projections of the second elastic member and configured so that as the elastic members are pressed toward each other their respective projections progressively engage and create increasing areas of contact.

The invention relates to a nano packing material suitable for keeping edible fungi fresh and application thereof, and belongs to the technical field of agricultural product storage and processing. The nano packing material is manufactured by the following steps of: mixing 30 percent of nano composite powder, 68 percent of linear low-density polyethylene (LLDPE) and 2 percent of coupling agent uniformly in a mass ratio at a high speed for 0.5 hour, kneading and extruding the mixture in a plasticizer, cooling the mixture for 1 to 2 hours, and granulating the mixture to obtain a nano master batch; and weighing 3.75 percent of nano master batch, 3.75 percent of antifogging agent master batch and 92.5 percent of composite plastic particles in a mass ratio, fully mixing the materials uniformly, then blowing the mixture to form a thin film, and manufacturing the nano packing material with bottom length of 40 centimeters, width of 15 centimeters and bag height of 70 centimeters. The nano material is used for packing edible fungi, forms a high-temperature low-oxygen environment, has low corrupted microbe activity and ethylene content, can effectively inhibit opening, water loss, brown stain and corruption of the edible fungi, keeps the storage quality of the picked edible fungi well, prolongs the shelf life of the edible fungi, and has broad market prospect.

The invention relates to a plant cultivation system which comprises an enclosed growing region, a central control system and a sub-control system, wherein the growing region is independent from outside and utilizes natural light sources, the central control system controls the environment in the growing region and the sub-control system is connected with the central control system. The sub-control system comprises a light source detection system, an artificial light source system, a light shading system, a carbon dioxide system, an oxygen system, an irrigation water system, a temperature system and a humidity system. By means of scientific control of the growing environment of plants, the plant production is enabled to be improved.

A shellac fresh keeping fruit wax and its preparation method used for food engineering technology field. The components and weight ratio of the said shellac fresh keeping fruit wax of the present invention is: dewaxing bleached shellac 10 to 20 percent, ammonia 2 to 5 percent, poly (dimethylsiloxane) 0.005 to 0.01 percent, water 75 to 85 percent; quantifying and mixing water and ammonia according to the said ratio firstly to obtain the dilute ammonia, and then heating the dilute ammonia to 60 to 80 DEG C, putting the dewaxing bleached shellac into the dilute ammonia, processing the first time stirring, and then filtering first time, filtering out of the undissolved materials, adding poly (dimethylsiloxane) according to the said ratio and mixing, to obtain the crude liquid wax, keeping the crude wax liquid overnight, and filtering again, getting the shellac fresh keeping fruit wax. Spraying or soaking coating the shellac fresh keeping fruit wax of the present invention on the surface of fruits and vegetables to form fresh keeping film, increasing the gloss of the fruits surface.

The invention relates to a storing and fresh preserving method spinach, pertaining to the technical field of vegetable storage and fresh preservation. The method comprises the steps of: (1) harvesting the spinach that accords with the harvesting standard in time; (2) rapidly pre-cooling the spinach at the temperature of 4 to 7 DEG C; (3) dividing and packing the spinach into special freshness preservation packages and then tying package mouths tightly and putting into a refrigeratory at the temperature of minus 1 to 2 DEG C and with the humidity of 90 to 98 percent for 2 to 3 hours, then untying the package mouths; inserting empty tubes with the inside diameter of 30mm into the packages; tying the package mouths again for maintaining ventilation degree of the package mouths and automatically regulating the gas environment in the packages with 5 to 8 percent of CO2 and 8 to 12 percent of O2; (4) taking 5 to 7 days as a circle to proceed with the management of opening the package mouths for ventilation for 2 to 3 hours and inserting the empty tubes and tying the package mouths again until the storing is finished. The method of the invention has low cost, good storing effect and is simple and convenient for operation, and the spinach can still maintain good marketability after 25 days. The method can be widely introduced to vegetable growers, dealers or processing enterprises.

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

The invention relates to a food preservative, in particular to a special preservative for processing peaches, which comprises the following components in percentage by weight: 15+ / -1.5% of potassium permanganate, 15+ / -1.5% of alkali metal hydroxides, 6%+ / -1.0% of reducing substances, 3+ / -0.5% of alkali metal oxides, 3+ / -0.3% of cyclopropene or 1-methylcyclopropene, 2.5+ / -0.2% of sodium hypochlorite or sodium chlorate, 2+ / -0.2% of dehydrating agent, 1.5+ / -0.3% of zinc oxide, 1.5+ / -0.15% of ascorbic acid, 0.5+ / -0.05% of sodium polyacrylate, and 50+ / -5% of inorganic carriers. The special preservative for processing peaches achieves the purpose of preservation through adjusting the concentration of oxygen and carbon dioxide, and the preservation period of preserved peaches can not be shortened by the influence of water or steam, and adopted raw materials and components in the formula have the characteristics of safety, broad spectrum, high efficiency, low price and no public nuisance, therefore, the special preservative for processing peaches is suitable for industrialized mass production.

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.

Packaging using Gas Permeable Non-Woven Fabric based Film extends the shelf life of various fresh fruits and vegetables and vase life of fresh cut flowers by changing the atmosphere in which these living products are stored and respires. The high oxygen and carbon dioxide permeability of the Gas Permeable Non-Woven Fabric based Film establishes an ideal atmosphere for the specific perishable item, and therefore extends its shelf life. The establishment of lower oxygen and carbon dioxide atmospheres inside packages using Gas Permeable Non-Woven Fabric based film, also leads to reduction in the respiration rate of the perishable items. The reduction in the respiration rate prevents loss of moisture, production of metabolic heat, and yellowing, browning, reduction in production levels of ethylene. Thus the created atmosphere is able to extend shelf life, maintain high quality and preserve nutrients of fresh produce items by naturally regulating respiration of said produce / flower.

The invention discloses a liquid material feeding system and a working method. The liquid material feeding system comprises a stirring device, a conveying system and a control system; the stirring device comprises a stirring cylinder and a stirring cylinder bracket; the stirring cylinder adopts a mixing stirring mode; the stirring device further comprises a disinfecting system; an anti-collision strip is added outside the stirring cylinder bracket; liquid feed is prepared by adopting a new formula. According to the working method of the feeding system, double media are adopted to push the liquid feed to the stirring cylinder; pipelines can be cleaned without residue; the environment of a pig house is healthier, the spreading rate of diseases is reduced, and the growth of livestock is facilitated.

A pulsed transdermal electrical stimulation (pTES) apparatus targeting cervical nerves on the back of the neck includes a pulsed electrical stimulation neckband and an electrode patch, the pulsed electrical stimulation neckband including a neckband body configured to be worn on the neck; a stimulation generator configured to generate signals for pulsed electrical stimulation; a patch connector provided on the neckband body in connection with the stimulation generator; and a controller configured to control the stimulation generator, and the electrode patch including a patch body for being attached on the location of the back of the neck; an electrode connector provided on the patch body and detachably combined with the patch connector; and electrodes for providing the signals for pulsed electrical stimulation of the stimulation generator transferred from the electrode connector to a skin of the back of the neck on which the patch body is attached.

The invention belongs to the technical field of pesticides, and particularly relates to a plant growth regulator and an application method thereof. Effective components of the plant growth regulator comprise alternaria tenuissima activated protein and any one selected from diethyl aminoethyl hexanoate, zeatin and compound sodium nitrophenolate. According to the plant growth regulator, and wettablepowder, water dispersible granule, suspension and water aqua thereof, the alternaria tenuissima activated protein and any one selected from diethyl aminoethyl hexanoate, zeatin and compound sodium nitrophenolate are mixed with each other to be used as the effective components, and the action mechanisms are different; after compounding, a synergistic effect is achieved under a defined usage concentration and usage method according to various crops such as rice, corns, wheat, peanuts, cotton, vegetables, tobaccos, fruit trees, gardens, flowers and the like, and the yield and the income are increased; an obvious weight-increasing effect is achieved for fruits of the fruit trees, and the chlorophyll content of plants is effectively improved; and moreover greenness preservation and an anti-aging effect are achieved, the sugar content is improved, growth of the crops is promoted, and quality of the fruits is effectively improved.

The invention relates to a method for preserving spinach and belongs to the technical field of vegetable preservation. The method comprises the following steps of: (1), harvesting the spinach which meets a harvesting specification in time; (2), quickly precooling the spinach to be between 4 and 7 DEG C; (3), subpackaging the spinach into a special spinach freshness protection package, fastening a pocket opening, and placing the package into a refrigeration storage with the temperature of between -1 and 2 DEG C and a humidity of 90 to 98 percent; then unfastening the pocket opening after 2 to 3 hours, inserting a blank pipe with an inner diameter of 30mm, then fastening the pocket opening for keeping venting quality of the pocket opening, and automatically adjusting a gaseous environment in the package, wherein the content of CO2 is 2.5 to 8 percent and the content of O2 is 8 to 12 percent; and (4) unfastening the pocket opening every 5 to 7 days serving as a period, ventilating for 2 to 3 hours, and then inserting the blank pipe again for the management of fastening the opening until preservation is completed. The method has low cost, simple and easy operation, good preservation effect, and the spinach keeps excellent commercial quality after 25 days; and the method can be applied to broad vegetable growers, major dealers or processing enterprises.

The invention discloses a composite food anticorrosion fresh-keeping agent, which is characterized in that the fresh-keeping agent is prepared from the following components in percentage by weight: 1.5 to 3 percent of natamycin, 3 to 7 percent of iso-VC sodium, 5 to 8.5 percent of sodium dehydroacetate, 7 to 10 percent of xanthan gum, 70 to 76 percent of potassium sorbate and 6 to 9 percent of sodium chloride. The fresh-keeping agent has the characteristics: on the aspects of microbes of different types, respiratory mechanism, oxidative deterioration and the like, various reasons of food deterioration are comprehensively inhibited or delayed. The fresh-keeping agent has the advantages of safety, high efficiency, broad spectrum, practicability, good effect, low cost and capabilities of playing a role in multiple coexistent microbes, reducing the respiration of fruits and preventing oxidative deterioration of food, good cooperative addition among the components and good promotion effects on safety of the food, formation of color, fragrance and taste of the food during storage and keeping of nutrient components.

The invention discloses a bagging composite material for fruits and vegetables, a preparation method therefor and application of the bagging composite material. The composite material comprises the following raw materials in parts by mass: 1-5 parts of film forming matter, 50-90 parts of dispersant, 0.1-2 parts of antibacterial plant essential oil-chitosan based micro-nano capsules, 1-10 parts ofplasticizer, 1-10 parts of nano reinforced particles and 0.5-5 parts of binder. According to the bagging composite material for the fruits and vegetables, the preparation method therefor and the application of the bagging composite material, a safe and efficient emulsifier, plant essential oil with broad bacteriostatic spectrum and high antibacterial property, and chitosan and derivatives thereofare employed, and the bagging composite material for the fruits and vegetables is prepared through effectively constructing long-acting sustained-release micro-nano capsules, i.e., a biological antibacterial agent based on an emulsion template method, and compounding the micro-nano capsules with the chitosan and derivatives thereof and a nano reinforced particle film forming solution; and the obtained composite material can be applied to the fruits and vegetables through a convenient spray coating mode, the slow release of the antibacterial plant essential oil can be achieved, the insect-proofing, antibacterial and freshness-preserving effects of the fruits and vegetables can be effectively improved, and thus, the quality of the fruits and vegetables is improved.

The invention discloses an antibacterial emulsion for fresh keeping of var. ramosa Hort. and a method for preparing a var. ramosa Hort. fresh keeping film. Plant essential oil, carbon quantum dots, aco-emulsifier, an emulsifying agent and distilled water are mixed in a specific sequence and a technology so that a microemulsion is prepared. According to the antibacterial emulsion disclosed by theinvention, a carbon quantum dot technique is introduced into the field of fresh keeping of vegetables for the first time, the characteristics of the carbon quantum dots and the characteristics of antibacterial plant essential oil are sufficiently utilized, and the antibacterial emulsion good in dispersibility, stable in film formation and high in bacteriostasis capacity is obtained. The antibacterial emulsion and propolis liquid are compounded to obtain a mixture, then the mixture is coated onto packaging films to be used for fresh keeping of the var. ramosa Hort. in the warehouse storing course, respiratory intensity of the fresh-cut var. ramosa Hort., microorganism growth and activity of polyphenol oxidase can be well restrained, VC losses in the storage period can be reduced, and favorable organoleptic quality of the var. ramosa Hort. can be maintained. After the fresh-cut var. ramosa Hort. coated with the fresh keeping film is in low-temperature preservation under the condition of4 DEG C, the shelf life can be prolonged to 10-15 days.

The invention discloses an air-drying method for improving the quality of alfalfa. The method comprises the following steps of: 1) ridging; 2) selecting materials and treating; and 3) air-drying. The method has the advantages that: 1, the ridging increases the air flow space on the bottom of a grass layer; 2, the fracture of stalks accelerates the evaporation rate of the moisture in the stalks, so that the drying time is shortened; 3, the combination of field ridging and fracturing and air-drying of the stalks has a positive interaction effect on the loss of the moisture of fresh alfalfa forage; 4, the loss rate of the moisture of the fresh alfalfa forage is remarkably and negatively correlative with the residual amount of crude proteins in green hay; 5, the aims of accelerating the drying of the alfalfa, uniformly drying and improving the quality of the green hay are fulfilled; and 6, operation steps are simple and easy, the drying cost is low, and the efficiency is high.

The invention mainly relates to the technical field of planting, and discloses a tomato storing method. The tomato storing method comprises the following steps of cleaning tomatoes for removing dirt, performing high-temperature dehydration, performing fresh keeping, performing sterilization, performing packaging, and performing storage. The tomato storing method is simple, the tomato storing time can be as long as 90-100 days, after 110 days, the intact preservation rate of the stored tomatoes is 91.2%, the water content is 81.7%, and economic returns are increased by 11.4%. After the tomatoes are picked, the picked tomatoes are cleaned with a dietary alkali solution, so that sundries can be removed, bright color of the tomatoes can be maintained, skins are hardened, the damage of the tomatoes is reduced, and the storage period of the tomatoes is prolonged; the tomatoes are subjected to high-temperature short-time treatment, so that the water content of the skins is reduced, the tomatoes are not liable to damage due to collision, the respiration effect of the skins is weakened, the contents of moisture and nutrients in the tomatoes are maintained, and the storage period of the tomatoes is prolonged; a fresh-keeping agent solution is sprayed onto the tomatoes, so that the respiration of the tomatoes is restrained, the effects of resisting bacteria and killing insects are achieved, the tomatoes are kept complete, and the tomatoes are not decomposed; the fresh keeping agent solution is extracted from pure plants, so that the fresh keeping agent solution is safe and healthy, the flavor of the tomatoes is maintained, and the disease resistance of human bodies can be enhanced.

A three-stage composite treatment approach of extending preservation period of sea vegetable relates to the preservation and storage technology field of fruit and vegetable. In the invention, firstly, conventional sorting is carried out on the picked fresh sea vegetable, the temperature of the vegetable is decreased via water controlling and vacuum rapid cooling; secondly, the vegetable is treated by the exogenous nitric oxide with certain concentration; thirdly, modified atmosphere packaging is carried out on the treated sea vegetable via a silicon rubber window packaging container inlayed with silicon rubber membrane. The invention has the advantages that due to combining the advantages of various preservation measures and utilizing the three-stage composite treatment approach according to the physiological and biochemical changes of sea vegetable after being picked, the quality change of the picked sea vegetable is reduced to the minimum level, thereby maximum delaying ripening and senescence process after being picked and obtaining the preservation period as long as possible.

The invention discloses an intelligent pasture system which comprises pasture, a central processing unit, a temperature control device, a humidity device, a tracking device, a light supplementing device, and an energy source device. The pasture comprises a semi-closed feeding shed and a meadow, the light supplementing device comprises multiple LED lamps, an illuminance detector and a third controller, and the energy source device provides electricity to the central processing unit, the humidity device, the temperature control device, an excrement treatment device and the light supplementing device. By the intelligent pasture system, the environment-friendly organic modernized large pasture is built, the pasture is integrated with natural environment, and continuable development, environment-friendly development and intelligentized development of the pasture are realized.

The invention relates to the technical field of fresh-keeping, in particular to a fresh-keeping agent and fresh-keeping method for grosvenor momordica fruits. The fresh-keeping agent consists of fresh-keeping components and a film-forming agent. The fresh-keeping components consist of grosvenor momordica fruit seed essential oil, clove essential oil, herba pogostemonis essential oil, licorice extractive, grape seed essential oil and lotus leaf extractive. The fresh-keeping components of the fresh-keeping agent employ four essential oil components as main fresh-keeping active ingredients. The essential oil has the characteristics of small molecules, good permeability, high content of active ingredients and easy decomposition, and the fresh-keeping agent is an effective fresh-keeping agent,and has good antibacterial, bactericidal and anti-oxidation effects. The film-forming agent is mainly composed of the following components including burdock oligosaccharide, chitosan, sodium alginateand konjac gum, and the components have a bacteriostatic effect besides a film-forming characteristic, can slow down the respiration of the grosvenor momordica fruits and form a protective film on thesurface of each grosvenor momordica fruit, and enable mogroside V and total mogroside to be effectively gathered in the grosvenor momordica fruits.

The present invention provides a mushroom fresh-keeping technique comprising steps of putting fore-cooled mushroom in to a preservation bag made by vinyon film with a thickness of 0.025mm, sealing the bag, putting the mushroom bag into a ice house for preservation, reducing the temperature of the mushroom body to 0-3 DEG C within 4-5 hours, remaining a relative moisture of 95%-100%, controlling the concentration of O2 in the preservation bag in 1-2%, and controlling the concentration of CO2 in 10-15%. Activity of enzymes and microbe can be inhibited in the environment of low temperature, high moisture, low O2 and high CO2, respiration action and biochemical reaction can be delayed, sequentially, fresh-keeping time of the mushroom body can be prolonged effectively.

The invention relates to the field of agricultural seedling growing, in particular to a vegetable and flower seedling growing device for an agricultural greenhouse, the vegetable and flower seedling growing device comprises a seedling growing box, a fixing plate, a seedling growing unfolding tray, power devices and a water supply device, wherein the power devices are symmetrically arranged at thetwo ends of the inner side wall of the seedling growing box, the fixing plate is arranged between the two power devices, one side wall of the fixing plate is connected with the inner wall of the seedling growing box, the seedling growing unfolding tray and the water supply device are arranged on the upper end surface of the fixing plate, the seedling growing unfolding tray and the water supply device are connected, seedling raising cylinders adopt a row and column unfolding and returning mode so as to solve the problems of breakage and blocking caused by small mutual distances, the unfolding distance can be controlled to be suitable for crops such as flowers and the like with large seedlings, the problem of serious white pollution can be solved through the special arrangement of the seedling raising cylinders, and by uniform supply of moisture and alternate control in the morning and evening, the problem of growth speed is solved, and the effect of fully and effectively growing seedlings is achieved on the premise that seedlings and the environment are protected.