407results about How to "Reduce rot" patented technology

A polishing pad enabling a highly precise optical endpoint sensing during the polishing process and thus having excellent polishing characteristics (such as surface uniformity and in-plane uniformity) is disclosed. A polishing pad enabling to obtain the polishing profile of a large area of a wafer is also disclosed. A polishing pad of a first invention comprises a light-transmitting region having a transmittance of not less than 50% over the wavelength range of 400 to 700 nm. A polishing pad of a second invention comprises a light-transmitting region having a thickness of 0.5 to 4 mm and a transmittance of not less than 80% over the wavelength range of 600 to 700 nm. A polishing pad of a third invention comprises a light-transmitting region arranged between the central portion and the peripheral portion of the polishing pad and having a length (D) in the diametrical direction which is three times or more longer than the length (L) in the circumferential direction.

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 present invention discloses an all-natural plant composite preservative and preparation method and preservation method thereof. The preservative comprises, by weight percentages, the following ingredients: 0.02%-4% of star anise extract, 0.01%-3% of thyme extract, 0.01%-2% of origanum vulgare extract, 0.02%-5% of litsea cubeba extract, 0.5%-3% of chitosan, 0.05%-12% of emulsifier, and the balance of distilled water. The preservative prepared by the present invention has excellent effect for inhibiting the rot-causing pathogens appeared during the storage of fruits such as cherry; is easy used; can be used to soak fruits or sprayed directly onto fruits; can reduce the rot rate of cherry by more than 50% after room temperature storage for 7 days, compared with a blank group; can also slowdown the water loss of the cherry, maintain the quality of the cherry, and improve the marketability of the cherry.

Systems, methods and apparatus are provided through which in some embodiments drift of a magnetic field of a magnetic resonance imaging (MRI) system is reduced by including a drift compensation coil which accumulates current at a rate proportional to the decay in the primary coil via its electromagnetic mutual inductance to the primary coil. In some embodiments, the drift compensation coil includes reverse turns at an outer radius, to significantly reduce any exacerbation of the fringe field during a quench of the primary coil. In further embodiments, the actively shielded drift compensation coil is complemented with a non-coupling external disturbance shield coil.

The invention discloses a plant source fruit and vegetable preservative, belonging to the technical field of fruit and vegetable preservation. The plant source fruit and vegetable preservative is characterized by being composed of following components in percentage by weight: 0.03-5% of mustard seed extract, 0.02-4% of litsea cubeba extract, 0.02-5% of rosemary extract, 0.02-4% of alpinia officinarum hance extract, 0.02-3% of portulaca oleracea extract, 0.03-3% of camphortree leaf extract, 0.03-3% of hyssopus officinalis extract, 0.5-3% of chitosan, 3-12% of emulsifying agent and the balance of de-ionized water. The main antibacterial components of the plant source fruit and vegetable preservative are extracted from medicine and food homology plants; raw materials are natural and non-toxic and do not contain common chemically-synthesized preservatives including sodium benzoate and the like, thus the plant source fruit and vegetable preservative is very safe to a human body; and the synergic antibacterial effect of plant extracts with good antibacterial effect is utilized so that the preservation effect is good and the shelf life of fruits and vegetables can be prolonged.

The invention discloses a kind of refrigeration and fresh-keeping method for yellow-flower-vegetable, comprise the procedure as follow: (1) poaching :make the yellow-flower-vegetable dip-bleach in chlorine dioxide water solution; (2) draining; preparation cold; the temperature is 2-4DEG C; (3)ozonation: the consistence of ozone is 3-6mg / m3, the treatment time is 3-6 hour; (4) put into fresh-keeping bag; (5) add antistaling agent; (6) put the antistaling agent that the weight is 0.2-0.3% yellow-flower-vegetable weight into the fresh-keeping bag; (7) store: the refrigetion temperature is 2-4DEG C. Adopt the method of the invention, the fresh yellow-flower-vegetable can store two monthes, still keeping the fresh characteristic.

The invention discloses cat litter utilizing clumping wood flour and waste residues. The cat litter comprises raw material constituents by percentage. The raw material constituents comprises 45-55% of pine wood flour, 10-15% of coal cinder, 8-12% of blast furnace slag, 5-10% of super absorbent resin and 5-15% of starch. The cat litter uses the waste residues with high water absorbing quality to substitute a part of wood flour to greatly reduce the phenomenon that wood flour cat litter absorbs water and is prone to being rotten. Furthermore, the materials are easy to obtain and low in cost. A new way is provided for utilization of coal cinder, blast furnace slag and dry soybean curd residue, discharging of the waste residues is reduced, and good ecological benefits and economical benefits can be achieved.

A sill assembly for a doorjamb assembly includes a sill assembly including a sill base and a threshold. The threshold provides an inclined top surface. A pair of jamb supports are formed in an injection molding process with one of the jamb supports being attached to one end of the sill assembly and the other of the jamb supports being attached to an opposite end of the sill assembly. The jamb supports protrude outwardly from the sill assembly and provide substantially flat jamb support surfaces that engage and support a respective one of the jamb members of a doorjamb assembly. The jamb support surfaces are positioned above the top surface of the threshold such that the jamb supports raise the jamb members above the top surface of the inclined threshold.

The invention relates to a mustard essential oil biofungicide, comprising the following components by parts by weight: 2-20 parts of mustard essential oil, 10-30 parts of embedding agent, 5-30 parts of carrier, 5-20 parts of binder, 5-15 parts of dispersing agent and 1-20 parts of filler. The biofungicide has the characteristics that: application method is simple and less influenced by external environment; the biofungicide is pollution-free, nuisanceless and non-toxic without side effect; platy or powdery fungicide is added into a packing container before storing, the biofungicide is applicable to storing and refreshing of multiple fruits and vegetables, forms a protective gas layer in the packing environment, effectively inhibits or kills off main postharvest pathogenic bacteria, improves disease resistance of fruits and vegetables, reduces rotting caused by common pathogenic bacteria in storing process and prolongs storing and refreshing time of fruits and vegetables.

The invention relates to a fertilizer and a production method and a usage thereof, specifically provides an organic high-protein selenium-rich fertilizer, and the fertilizer is sprayed on the leaf surfaces of fruits and vegetables of root vegetables at different growing periods to achieve the purpose of allowing the fruits and vegetables of the root vegetables to be selenium-rich by utilizing the absorption and transformation of various elements contained in the organic high-protein selenium-rich fertilizer by the fruits and vegetables of the root vegetables, thus being capable of producing the fruits and vegetables of the selenium-rich root vegetables.

A special strawberry transportation box with the refrigeration function comprises a box cover and a containing box body. The containing box body is covered with the box cover. The containing box body comprises a box body shell, a lining containing case and a bottom ice case. The lining containing case and the bottom ice case are arranged in the box body shell. The bottom ice case is arranged at the bottom of the lining containing case. A cold air inlet is formed in the bottom of the lining containing case. A middle separation board is arranged in the lining containing case and is hollow. An ice adding opening is formed in the upper portion of the middle separation board. Cold air outlets are formed in the two sides of the middle separation board. The left side and the right side of the lining containing case are provided with a left extension board and a right extension board respectively. A left ice holding cavity is formed by the left extension board, the left side wall of the lining containing case and the box body shell and a right ice holding cavity is formed by the right extension board, the right side wall of the lining containing case and the box body shell. The invention further provides a use method of the special strawberry transportation box with the refrigeration function. The method comprises the specific steps of adding refrigeration ice, placing strawberries, sealing the box cover and the like. According to the special strawberry transportation box with the refrigeration function and the use method of the special strawberry transportation box with the refrigeration function, the fresh preservation effect is good and refrigeration-type long-distance transportation of the strawberries is facilitated.

The invention belongs to the technical field of fresh keeping agents, aims to develop a composite fresh keeping agent including microorganism derived effective components and plant derived effective components, is used for fresh keeping and corrosion resistance for picked fruits and picked vegetables, and provides a microorganism and plant derived composite fresh keeping agent for fruits and vegetables. The composite fresh keeping agent is prepared from a component A and a component B, wherein the component A consists of microorganism fermentation fluid and a propolis extract, and microorganisms are bacillus amyloliquefaciens Lh-1, candida intermedia and cryptococcus laurentii; and the component B consists of plant derived effective component mixed liquor and film forming liquor, wherein the plant derived effective component mixed liquor is prepared by mixing a tree peony bark water extract with a citrus peel alcohol extract, a rabdosia rubescens alcohol extract, a radix zanthoxyli water extract, a lycium ruthenicum alcohol extract, a Chinese herbaceous peony water extract, a clinopodium chinense alcohol extract and a citronella water extract, and the film forming liquor is prepared by mixing konjac glucomannan with chitosan. Through the adoption of the composite fresh keeping agent, the fruits and the vegetables are furthest prevented from mildewing and rotting, the effects for preventing the fruits and the vegetables from postharvest diseases are enhanced, the moisture dissipation of the fruits and the vegetables is reduced, the storage time of the fruits and the vegetables is prolonged, and a certain economic value is created.

The invention discloses a method for cultivating and planting organic dendrobium candidum. Illumination is conducted on dendrobium candidum tissue culture seedlings through LED red and blue hybrid light, and control and adjustment are conducted on factors such as an illumination period and a light intensity environment of the tissue culture seedlings at different stages, so that the speed of expanding propagation of the tissue culture seedlings is fast, and the yield is high; the cultivation time of the dendrobium candidum from seeds to finished rooting seedlings is about 160 days, high quality seedlings account for over 90% of total amount of the seedlings, the time for seedling hardening is about two weeks, the survival rate of seedbed planting in a greenhouse can reach over 98%, the time for seedling hardening for the tissue culture seedlings is short, the survival rate of transplanting is high, plant diseases and insect pests are few, the acidic water quality is adopted, fertilizer is not needed, and the growing environment of the dendrobium candidum is closer to the natural environment, so that the quality of the dendrobium candidum is guaranteed, nutritional ingredients of the dendrobium candidum is close to those of wild dendrobium candidum, and the medicinal value is high.

The invention relates to a citronella essential oil sprout inhibitor and application thereof to potato preservation, and discloses the citronella essential oil serving as a novel sprout inhibitor and the application thereof to the suppression of sprouting during potato preservation. The citronella essential oil is applied to the potato preservation environment by methods such as fumigating, spraying and the like, wherein the concentration of the essential oil is controlled to be in a range from 0.01 to 0.1mL / L through direct fumigating during fumigation; and spraying or dipping is adopted during liquid processing so as to control the concentration to be 0.1 to 1 percent. By using the citronella essential oil originated from a natural plant as an active ingredient, the sprouting during the potato preservation can be effectively suppressed, chemical substances are reduced or avoided, and the sprout inhibitor has the advantages of good sprout inhibition effect and environmental friendliness.

The fruit and vegetable preserving backing consists of preferably: preservative 4-40 weight portions, physiological regulator 0-30 weight portions and gas regulator 0-30 weight portions. The preservative is one or two of 2-aminobutane, hydrochloride of 2-aminobutane, sulfate of 2-aminobutane, sodium pyrosulfite, potassium pyrosulfite, sodium bisulfite, potassium bisulfite, stable chlorine dioxide, propyl isothiocyanate, cinamic aldehyde and acetyldehyde; the physiological regulator is potassium permanganate and / or potassium bromate; and the gas regulator one or several of soda lime, sodium hydroxide, lime and active carbon. The present invention has the functions of reducing mechanical damage of fruits and vegetables, suppressing softening, yellowing and other senility symptoms of fruits and vegetables during storage and transportation, reducing rot of fruits and vegetables during transportation caused by vibration and pressure and regulating humidity inside the package.

The invention discloses a processing method of minimally processed vegetables. In a processing process, sterilizing, antibacterial and browning inhibiting effects are obvious through pre-cooling vegetables, sorting, washing, sterilizing, trimming and cutting, keeping freshness, dehydrating, and refrigerating a thin-film package at a low temperature; and therefore, the nutritional quality of the minimally processed vegetables is kept to the greatest extent and the fresh-keeping period of the minimally processed vegetables is prolonged.

The invention discloses a compound biological preservative. The compound biological preservative comprises the components as follows: 0.1-5 g of component B is added in each 1L of component A, the component A is fermentation liquor of Bacillusamyloliquefacienssubsp.plantarum BGP20 strains, and the component B is natamycin. The compound biological preservative is used for preventing and controlling diseases of fruits and vegetables in a storage period and particularly can be used for simultaneously preventing and treating bacterial soft rot and various fungal diseases (for example, phytophthora capsici, rhizopus soft rot, pythium blight and the like) of fruits and vegetables in the storage period, avoiding or reducing residual chemical pesticides and agricultural antibiotics and maintaining the quality of the fruits and vegetables in the storage period, so that the compound biological preservative has good economic and social benefits.

The invention discloses a preparation method of instant natural bracken. In the method, new techniques of gradient return-sprinkling pickling, air bubble desalting, bidirectional elevation microwavesterilization and preservation and the like are utilized to replace traditional methods of blanching in boiling water, thereby effectively improving the use ratio of raw materials. Any preservative isnot added, but the product quality is stable, the shelf life is long, the color, the fragrance and the taste are good, and an inspection result meets the quality standard of organic food.

The invention provides a passion fruit planting method, and belongs to the technical field of agriculture planting. The planting method comprises the steps of cutting seedling-raising, garden selection and land preparation treatment, passion fruit seedling transplanting, shed frame building, shaping and pruning, fertilizer and water management and pest and disease damage controlling. For cutting seedling-raising, a soilless cutting seedling-raising mode is adopted for seedling raising, and a soilless substrate is obtained by fermenting brewer's grain, pig manure, bagasse, coconut shells, potassium fulvic acid, pumpkin vines, humic acid, composite strains, banana stems, polyacrylamide and dried pine needles and then adding inorganic nutrient substances. Accordingly, by strengthening management in the seedling raising stage, the passion fruit seedlings which are high in survival rate, robust in growth and high in disease-resistant capacity are obtained, the planting cost in later period can be lowered, and the overall production cost of passion fruits is lowered.

The chestnut preservative contains plant growth regulator, such as MH, NAA and 2, 4-D, bactericide, such as DEC and TBZ, and filming agent, such as MS. The chestnut preservative has the functions of preventing rot, keeping freshness, preventing germination and preventing water loss. Chestnut after processed with the chestnut preservative may be stored at normal temperature for over 5 months and cold stored for over 7 months.

The invention relates to a novel green fruit and vegetable coating preservative, which comprises degraded chitosan and konjac powder, wherein the degraded chitosan is obtained by electron beam irradiation for natural chitosan. The preparation process of the novel green fruit and vegetable coating preservative comprises the following steps of: obtaining the degraded chitosan for later use by electron beam irradiation treatment; dissolving the degraded chitosan in an acetic acid solution with the volume concentration of 1mL / 100mL to be prepared into a chitosan solution with the mass percentage concentration of 0.5-3 percent; dissolving the konjac powder in distilled water to be prepared into a konjac powder solution with the mass percentage concentration of 0.3-1.5 percent, and taking supernate for later use; and mixing the chitosan solution and the supernate of the konjac powder solution according to the volume ratio of 1:1-1:3 to be prepared into the novel green fruit and vegetable coating preservative. The novel green fruit and vegetable coating preservative has a good effect, the preparation process is simple and is easily operated, the cost is low, and the novel green fruit and vegetable coating preservative can be used in large-scale fruit and vegetable fresh keeping.

The invention discloses a red kiwifruit room temperature storage and preservation operating method which comprises the following four steps: picking fresh red kiwifruits, preparing a preservative, dipping the fresh fruits and preserving the fresh fruits. The problems that the fresh red kiwifruits are difficult in room temperature storage and difficult in preservation are solved by utilizing a natural preservation method. According to the preservation operating method disclosed by the invention, due to two times of preservative liquid dipping treatment, dual-layer protection of a high-activity probiotics layer and a moisturizing and preservation antibacterial film is realized, skin shrinkage and fruit rot of the red kiwifruits are obviously controlled, the room temperature storage period and shelf life of the red kiwifruits are effectively prolonged, and the commodity value and economic benefits are improved; and moreover, the method can be popularized to be used in other fresh fruits.

A method for producing the Se-enriched jujube includes preparing the composite selenium solution from Se (3-7 portions), the Fe, Zn, Mg, Ca, Mo, B, Cu and Mn (1-5 portions for each), the N, P and K (5-100 portions of each) and water (1000 portions) through mixing, diluting with water, and spraying it on the leaves of jujube tree in different growth stages of jujube fruit. Its advantage is high effect to enrich Se in jujube fruit and prevent erosion of jujube fruit.

The invention discloses a preservative for fruits and vegetables, which comprises the following components in percentage by mass: 5-8% of an emulsifier, 3-5% of Litsea cubeba extracts, 2-4% of star anise extracts, 2-3% of chitosan, 2-3% of calcium chloride, 1.5-3% of calcium bisulfite, 1.5-3% of calcium chlorite, 1.5-3% of anhydrous ethanol, 0.5-1% of citric acid, and the balance of distilled water. A use method of the preservative for fruits and vegetables comprises the following steps: soaking vegetables or fruits into the preservative for 5-10 minutes, taking out the vegetables or fruits out of the preservative and drying the vegetables or fruits, placing the vegetables or fruits into a preservative vessel, covering preservative films on the vegetables or fruits, and storing the vegetables or fruits under the condition of room temperature. The preservative for fruits and vegetables disclosed by the invention is excellent in properties, keeps the quality of fruits and vegetables, enhances the commodity property of fruits and vegetables, and prolongs the shelf life of fruits and vegetables; the preservative is safe, environment-friendly, non-toxic, harmless and pollution-free; the preservative is high in efficiency, and has an antibacterial effect superior to that of sodium benzoate; and the preservative is simple in machining process, moderate in cost and easy to use, and therefore, the fresh-keeping agent disclosed by the invention is an economic and ideal preservative for fruits and vegetables.

The invention discloses a grape eco-friendly precise preservation fresh-keeping method and an application thereof. The method comprises spraying an eco-friendly preservation agent to grapes, carryingout sugar-degree non-injurious classification, fast pre-cooling the grapes for 6-10h in 3-5h after harvest, pre-cooling the grapes at 0+ / -0.5 DEG C for 4-8h, carrying out 0.5-1.5 microliters per liter1-MCP treatment, sealing a small basket through a minimal modified atmosphere anti-fog fresh-keeping bag with thickness of 15-30 micrometers, carrying out low temperature domestication at -1.5 to -1.2 DEG C for 6-10h, carrying out storage under precise control of a temperature of -1.5 to -1.2 DEG C or -2.3 to -2.0 DEG C for 3-5 months, adjusting a warehouse temperature to 0 to 0.5 DEG C, carryingout recovery for 48 to 72 hours, carrying out recovery again at 10 + / -0.5 DEG C for 24 to 36 hours, removing the outer package, carrying out high concentration 1-MCP treatment and carrying out commercial packaging. Through combination of the above technology and process parameters, the rot percentage of grapes is significantly reduced and the quality is improved.

The invention discloses a fruit and vegetable fresh keeping carton with high ventilation, moisture preservation and bacteria resistance. The invention further discloses a preparation method of the fruit and vegetable fresh keeping carton with high ventilation, moisture preservation and bacteria resistance; after scirpoides holoschoenus is mixed with wood slag and bamboo slag for stewing, calcite powder, acadizcolite powder, mordenite powder, nanometer silicon dioxide and nanometer titanium dioxide are added and uniformly stirred for stewing, mixing, papermaking, drying, polishing, paper rolling, cropping, sorting and packing to obtain a paper material; linear low-density polyethylene, polystyrene, a preservative, an antifogging agent, an antibacterial agent, white carbon black, silica gel, Dagu stones, ceramic particles and polyolefin are mixed and homogenized, are heated, shorn, extruded and pelletized by a double-screw extruder, and are blown by a single-screw film blowing machine to obtain a material e; bonding layers are uniformly coated at the periphery of the paper material; and the material e is coated at one sides, far from the paper layer, of the bonding layers. The fruit and vegetable fresh keeping carton has high ventilation and high moisture preservation, and has the antibacterial effect.

The invention relates to a method for building a mulberry garden in the summer. The method comprises the following steps: the root system treatment for seeding mulberry seedlings, the grafting for the seeding mulberry seedlings, the anticorrosion treatment and hotbed protection for the grafted bodies, preparing nutrient earth balls for the grafted bodies, the seedling raising for the grafted bodies, the fixed planting of the mulberry seedlings, and the like. The rootone specially for the mulberry is used to carry out the root system treatment on the seeding mulberry seedlings so as to improve the root initiation capability of fibrous roots. The lower half of each grafted body parent stock is immersed in an anticorrosion solution; and anticorrosion powder is used for the anticorrosion treatment of the top of each grafted body scion so as to reduce the phenomena of root decomposition and rotted scion buds. The nutrient earth balls prepared for the root of each grafted body can promote the rootage, convey nutrients and water content, and have the function of corrosion protection, thereby ensuring the survival rate above 90 percent, and improving the mulberry leaf yield and silkworm breeding benefits. The method has the advantages of short period, low cost, quick effects, high survival rate and little risk. Effects can be taken in the same year when the method is put into production. The method has the high yield and high efficiency, and deserves universal generalization.

The invention relates to the technical field of preservative products, in particular to a rambutan preservative and a preparation method thereof. The rambutan preservative and the preparation method can preserve rambutan. The preparation method comprises steps as follows: 0.1-2 g of glutamic acid, 2-7 g of sodium erythorbate, 1-3 g of lignin, 0.3-0.5 part of activated aluminum oxide, 0.3-2 g of chitosan, 0.1-0.3 part of potassium permanganate, 0.5-2 g of gibberellin, 3-5 parts of citric acid, 2-4 parts of tartaric acid, 9-14 parts of phosphoric acid, 1-3 parts of sorbic acid, 0.5-0.8 parts of salicylic acid and the balance of pure water with a pH of 7 are weighed, mixed uniformly and prepared into 1 kg of the preservative.

An antistaling method for the picked red bayberry fruits includes such steps as directly putting the red bayberry fruits in sealed container, fumigating by alcohol vapor at 0-20 deg.C for 6-8 hr, and storing at 0-20 deg.C.

The invention provides a complex preservative and application thereof in fruit and vegetable preservation. The preservative is prepared by the following steps: enabling a pururan solution to react with a gamma-polyglutamic acid solution, thereby preparing cross-linked polymer powder; dissolving the cross-linked polymer powder in distilled water, thereby obtaining a cross-linked polymer solution; and enabling the cross-linked polymer solution to react with a copper salt aqueous solution, thereby obtaining the product. The pururan is prepared by fermenting and extracting strong bud aureobasidium, and the gamma-polyglutamic acid is prepared by fermenting and extracting bacillus licheniformis. The complex preservative prepared by the invention has excellent film-forming property and moisture retention property and is extremely small in use amount, is capable of obviously improving the preservation effect of fruits and vegetables, is convenient to use and easy to operate, can be widely applied to perishable fruits and vegetables such as mangos, strawberries, young garlic shoot and chives stem and is suitable for fruit and vegetable preservation in fruit and vegetable producing areas, fruit and vegetable markets, factories / enterprises and families.