94results about How to "Reduce the cost of preservation" patented technology

The invention discloses antisepsis fresh keeping agent for the orange containing the tea saponin. The components have the weight percentages that tea saponin is of 0.01-80 percent, common orange antiseptic imazlil technical or prochloraz technical is of 0.5-80 percent, and the rest is assistant agent. The above components are mixed into emulsifiable concentrates, or wettable powder, or micro-emulsion, or suspending agent, or suspending emulsion, or emulsion in water, or soluble fluid. The invention lowers the fresh keeping cost as the medical effect is improved greatly, eliminates the toxicity of the chemical agent greatly, and has important significance for reducing the harm of the chemical agent on the environment and the human being, and for developing the vegetable extraction and the chemical agent mixture.

The invention discloses a mango water retention sterilization filming liquid which consists of shellac, glycerol monostearate, sodium carbonate, enestroburin, amino oxyl acetic acid and a solvent, wherein the mass concentration of shellac is 15-20%, the mass concentration of glycerol monostearate is 0.1-0.2%, the mass concentration of sodium carbonate is 0.3-0.5%, the mass concentration of enestroburin is 0.003-0.006% and the mass concentration of amino oxyl acetic acid is 0.001-0.002%. Through the adoption of the mango water retention sterilization filming liquid, the freshness cost is lowered, no cold tolerance pathogenic bacterium is generated, inspiration of mango and growth of bacteria on the surface of mango are inhibited, and rot is prevented. The water retention sterilization filming liquid is good in stability, the mango is not deteriorated after being preserved for half a year, the surface of the mango can be smooth and fresh by using the water retention sterilization filming liquid, the fruit rot rate is less than 3% after 100 days, the driage is less than 12%, and the taste is kept fresh.

The invention discloses a 1-methyl-3-(2-methylcyclopropane)-1-cyclopropene stable inclusion complex for keeping fruits, vegetables and flowers fresh, which is characterized in that: the inclusion complex is formed by reaction of 1-methyl-3-(2-methylcyclopropane)-1-cyclopropene and cyclodextrin. The inclusion complex is a solid fruit, vegetable and flower fresh-keeping agent material. The 1-methyl-3-(2-methylcyclopropane)-1-cyclopropene gas serving as an effective ingredient in the inclusion complex accounts for 0.001 to 4.5 weight percent of the fresh-keeping agent. The inclusion complex is mainly used for keeping the fruits, vegetables and flowers with climacteric after-ripening aging fresh, and particularly has predominant fresh-keeping effect on leaf vegetables and fruits. The inclusion complex has the advantages of high effective ingredient, difficult oxidation, convenience for use and low cost, and is easy for storage and transportation; and the preparation method is performed at normal pressure, has the advantages of simple process, safety, reliability, high product yield and low cost, and is easy for implementation.

The browning preventing broad spectrum fruit preservative is compounded with ascorbic acid 3.0-4.0 weight portions, citric acid 0.5-1.0 weight portions, lactic acid 3.0-4.0 weight portions, calcium chloride 0-1.0 weight portions, ammonium propionate 12.0-13.0 weight portions, sodium chloride 1.5-2.0 weight portions, glycerin 14.0-15.0 weight portions, and water 100 weight portions, and through the steps of mixing all the materials and regulating the pH to 2.5-4.0. The present invention has the advantages of multifunctions of the preservative including sterilizing, preserving, synergizing and antioxidizing; simple compounding and simple use, and low cost.

The invention discloses an Agrocybe aegerita preservative and a preparation method thereof and belongs to the technical field of fruit and vegetable preservation. The Agrocybe aegerita preservative comprises raw materials in parts by weight as follows: 5-10 parts of chitosan, 5-10 parts of sodium alginate, 1-5 parts of tea polyphenol, 3-8 parts of inulin, 5-10 parts of pullulan and 100-120 parts of sterile water. The invention further provides the preparation method of the Agrocybe aegerita preservative. According to the preparation method, the raw materials are mixed, subjected to ultrasonic dispersion and subpackaged. The precooled Agrocybe aegerita is directly soaked in the diluted preservative and can be packaged and stored after being dried in the air naturally; the preservation cost is low, the preservation time is long, the preservation and storage period of the Agrocybe aegerita can be prolonged to 30 days, the quality is controlled well, the freshness and nutrition facts of the Agrocybe aegerita are guaranteed sufficiently, toxic and side effects on a human body are avoided, safety and environmental protection are realized, and diverse requirements for the Agrocybe aegerita are met.

the invention disclose a food preserve and pack method including the following steps: 1) deliver the conjoined package box with the food inside to the packing, sealing and cutting area; 2) the sealing and cutting device (2) presses on the film coating so that the film and the support device will surround the foods and forms a seal cavity; (3) the air pumper evacuates; then pumper aerates into the cavity with protective gases. 4) the sealing and cutting device (2) pressure heat seals the cavity after the aerating; 5)the fluctuating pressure device(1) cuts the package box from the film coating; 6) the deliver mechanism delivers out the sealed package box. Above process including deliver in, locate, film coating press, evacuate, aerate, heat seal, cutand deliver out all finish continuously on a single machine. Each process is controlled by control logic made up of relays or PLC. The invention not only saves the package material, lowers the cost, enhance the efficiency but greatly varies the package patterns, and the preservation is effective and environmental,

The invention discloses a fructus momordicae preservative which is prepared from lac, glycerol monostearate, penthiopyrad and alpha-aminoisobutyric acid, wherein the mass percent of the glycerol monostearate is 5-7%, the mass percent of the penthiopyrad is 0.01-0.03%, and the mass percent of the alpha-aminoisobutyric acid is 0.1-0.01%. The application method comprises the following steps: dissolving the fructus momordicae preservative in ethanol, diluting with water, and carrying out dip coating on the fructus momordicae in the obtained dilute solution to obtain a film. The preservative can lower the preservation cost, does not generate cold-resistant pathogens, and can inhibit the fructus momordicae root rot from growth. By using the preservative, the fructus momordicae has smooth surface; and after 100 days, the rotting rate is less than 3%, and the water loss is less than 15%.

The invention relates to new type air cooling multifunctional air conditioning refrigeration preserving system. It is made up of single screw no oil air compressor, tube ceramics ozone producer, freezing water ozone dissolving groove, ammonia refrigerating machine, ozone de-sorption groove, air cooling machine, cistern, water pump, spray head, preserving bank, pressure regulating water purifier, hot cold air generator. It has the advantages of no Freon air refrigerating, no pollution, no green house effect, and saving energy. It can fully replace the existing preserving technique, and makes people can enjoy secure meet, grain, fruit, and vegetable.

The invention discloses a silver-loaded nano-TiO2 antimicrobial preservation method of Nanfeng mandarin oranges, which comprises the following steps: preparing a high-activity inorganic nano-antibacterial agent, namely silver-loaded nano-TiO2 powder without toxicity or side effects into a preservation solution, performing film coating preservation on the surfaces of the Nanfeng mandarin oranges or placing freshly picked ripe Nanfeng mandarin oranges into the preservation solution for impregnation, getting a layer of dense protective film, and actively preventing and killing pathogenic bacteria. By adopting the method, original various nutritional ingredients in the Nanfeng mandarin oranges can be effectively preserved, original luster and flavor of the Nanfeng mandarin oranges can be kept, the Nanfeng mandarin oranges can be stored for a long time without peculiar smell, the preservation period can be further prolonged, the preservation effect of the Nanfeng mandarin oranges can be ensured, and the method is in line with the current research and development direction of novel green fruit and vegetable preservation agents. Silver-loaded nano-TiO2 has broad-spectrum antimicrobial and sterilizing functions, and can inhibit propagation and derivation of the pathogenic bacteria on the surfaces of fruit peels, realize a good antimicrobial effect, greatly reduce the rotting rate, prolong the preservation period of fruits, and further fully ensure the fruit quality of the Nanfeng mandarin oranges during the storage period.

The invention relates to the technical field of freshness keeping of plants and particularly relates to a freshness-keeping method of Chinese toon sprouts. The freshness-keeping method comprises the following steps: heating for dissolving 1-1.1 parts of allicin, 0.5-0.8 part of aloin, 0.2-0.25 part of ursolic acid, 0.15-0.18 part of matrin and 4-7 parts of white granulated sugar into 100 parts of an ethanol solution with the concentration of 8%-10% to obtain antibacterial freshness-keeping liquid; spraying the antibacterial freshness-keeping liquid on the surfaces of Chinese toon, and bundling the sprayed Chinese toon according to grades, wherein 100g-200g of Chinese toon are bundled into one small bundle; filling the Chinese toon into a light-proof freshness-keeping bag; and introducing hydrogen gas into the light-proof freshness-keeping bag, and then sealing, wherein the concentration of the hydrogen gas in the sealed light-proof freshness-keeping bag is 85%-90%. The freshness-keeping method of the Chinese toon is simple and feasible and has relatively low freshness-keeping cost; and the room-temperature preservation time of the Chinese toon can be remarkably improved, and the taste, aroma and original color and luster of the Chinese toon can be kept very well.

The invention discloses a mushroom fresh-keeping agent and a preparation method of the mushroom fresh-keeping agent and belongs to the technical field of fruit and vegetable fresh preservation. The mushroom fresh-keeping agent comprises the following raw materials in parts by weight: 5-10 parts of chitosan, 5-10 parts of vitamin C, 1-5 parts of tea polyphenol, 5-10 parts of pulullan and 100-120 parts of sterile water. The invention further provides the preparation method of the mushroom fresh-keeping agent. The method comprises the steps of mixing the raw materials, and performing ultrasonic dispersion and subpackage. The fresh-keeping agent is directly sprayed onto the surface of picked mushroom after diluted, is convenient to use, can be used for the fresh preservation of a small portion of bagged mushroom and massive warehoused mushroom, has low fresh preservation cost and long fresh preservation time, can prolong fresh storage life of the mushroom to 30 days, achieves good quality control, adequately assures freshness and nutritional ingredients of the mushroom, has no toxic or side effects on a human body, is safe and environment-friendly and meets diversified demands of people on the mushroom.

The invention discloses a fresh keeping method of octopus. The fresh keeping method includes the following steps: cleaning, soaking, cleaning again, packaging and storing. Specifically, soaking the octopus firstly in a traditional Chinese medicinal liquid prepared from fructus forsythia, honeysuckle, Chinese wolfberry, flower bud of lily magnolia, divaricate saposhnikovia root, phryma leptostachya, radix paeoniae alba and astragalus membranaceus, sterilizing, then washing the octopus with sterile water to remove the traditional Chinese medicinal liquid from the octopus, packaging, and finally soaking the octopus with a sterile iodine solution and storing. According to the invention, the storage is carried out in an environment of 15-18 DEG C, and the defects of nutrition loss and poor mouthfeel of the octopus due to low-temperature storage are overcome; the octopus subjected to the treatment provided by the invention is long-lasting in fresh keeping effect, and free of toxic and side effects; the original nutritive value, appearance and flavor of the octopus can be better preserved; the iodine content is increased obviously, which is beneficial to human health.

The present invention discloses a cold storage method of pomegranate fruits. The method includes the following steps: picked fresh pomegranates are collected, the collected fresh pomegranates are washed and sterilized, then the sterilized pomegranates are subjected to a low temperature precooling, the precooled pomegranates are subjected to a preservative liquid treatment, and then the treated pomegranates are sent into a cold storage to conduct treatment to obtain the finished products. The beneficial effects are as follows: the method is simple and implementable, the preservation is low in costs, and the method is economical and practical, and safe and stable, provides producers and dealers a longer shelf life during transportation and sales at a normal temperature, improves the consumption period of the consumers, and has a broad application prospect.

The present invention discloses a pleurotus ostreatus preservative and a preparation method thereof, and belongs to the technical field of fruit and vegetable preservation. The pleurotus ostreatus preservative comprises the following raw materials in parts by weight: 5-10 parts of inulin, 5-10 parts of citric acid, 1-5 parts of tea polyphenol, 3-8 parts of calcium lactate, 1-5 parts of carrageenan, 5-10 parts of pullulan and 100-120 parts of sterile water. The present invention also provides the pleurotus ostreatus preservative preparation method and the pleurotus ostreatus preservative is prepared by mixing the raw materials, conducting ultrasonic dispersion of the mixed raw materials, and sub-packing the ultrasonically dispersed raw materials. The preservative is diluted and the diluted preservative is directly sprayed onto the surface of the collected pleurotus ostreatus. The pleurotus ostreatus preservative can be used for the preservation of small-bagged pleurotus ostreatus and also be used for the preservation of the pleurotus ostreatus stored in large quantities. The pleurotus ostreatus preservative is low in cost and long in preservation time, can extend the preservation and storage period of the pleurotus ostreatus to 30 days, is good in quality control, fully guarantees the freshness and nutrients of the pleurotus ostreatus, is free of any toxic or side effects to human body, is safe and environmentally friendly, and meets the needs of different groups for the pleurotus ostreatus.

The invention discloses a temperature control and humidity control fresh-keeping cabinet. The temperature control and humidity control fresh-keeping cabinet comprises a cuboid cabinet body and a cabinet door fixed to the front side of the cabinet body. A first partition plate and a second partition plate which are parallel are arranged in the cabinet body from top to bottom in a spaced mode. The cabinet body is divided into a first fresh-keeping chamber, a second fresh-keeping chamber and a temperature and humidity adjusting chamber from top to bottom through the first partition plate and the second partition plate. Fans and figured glass boxes are installed in the first fresh-keeping chamber and the second fresh-keeping chamber. A controller is electrically connected with temperature and humidity sensors, the fans, a temperature adjusting device, an ozone generator and a vacuum pump. According to the temperature control and humidity control fresh-keeping cabinet, the temperature and the humidity in the cabinet can be timely monitored and adjusted; and in addition, peculiar smells in the fresh-keeping cabinet can be removed through ozone and vacuumizing, the activity of enzymes is inhibited, mildewing and deterioration of fruits and vegetables are prevented, and the fresh-keeping period is prolonged by 2-3 times.

The invention discloses a rose petal fresh-keeping formula. The rose petal fresh-keeping formula comprises, by mass, 1%-99.7% of fresh rose petals, 0.1%-30% of edible salt, 0.1%-50% of D-sodium erythorbate and 0.1%-20% of citric acid. The rose petal fresh-keeping method comprises the steps of petal picking, cleaning and airing, fresh-keeping ingredient treatment and packaging and refrigeration, wherein after petal picking is conducted, cleaning and airing are conducted, fresh-keeping ingredient treatment is conducted, and packaging and refrigeration are conducted. The formula and the corresponding fresh-keeping method can prolong the refreshing time of rose petals to one year, the fresh-keeping cost is low, the occupied area is small, discoloration, off odor and deformation do not occur for the petals, and original odor, mouthfeel and biological tissue structure of the rose petals are preserved.

The invention discloses a Pleurotus eryngii fresh keeping agent and a preparation method thereof, and belongs to the technical field of fruit and vegetable fresh keeping. The Pleurotus eryngii fresh keeping agent comprises, by weight, 5-10 parts of inulin, 5-10 parts of ascorbic acid, 1-5 parts of tea polyphenol, 3-8 parts of calcium lactate, 5-10 parts of pulullan polysaccharides and 100-120 parts of sterile water. The invention also provides the preparation method of the Pleurotus eryngii fresh keeping agent. The method comprises the following steps: mixing above raw materials, carrying out ultrasonic dispersion on the mixed raw materials, and split-charging the dispersed raw materials. The fresh keeping agent can be directly sprinkled on the surface of picked Pleurotus eryngii after being diluted, can be used to realize fresh keeping of a small amount of bagged Pleurotus eryngii, and also can be used to realize fresh keeping of a large amount of stored Pleurotus eryngii; and the Pleurotus eryngii fresh keeping agent has the advantages of low fresh keeping cost, long fresh keeping time, prolongation of the fresh keeping storage life of Pleurotus eryngii to 30d, good quality control, full guaranteeing of the freshness and nutritional components of Pleurotus eryngii, no toxic or side effects on human bodies, safety, environmental protection, and meeting of different people's demands on Pleurotus eryngii.

The present invention discloses an edible fungus preservative and a preparation method thereof and belongs to the technical field of fruit and vegetable preservation. The edible preservative comprises the following raw materials in parts by weight: 5-10 parts of chitosan, 5-10 parts of vitamin C, 1-5 parts of potassium sorbate, 5-10 parts of pullulan and 100-120 parts of sterile water. The present invention also provides the edible fungus preservative preparation method and the edible fungus preservative is prepared by mixed, ultrasonic dispersion, packing together. The preservative is diluted and the diluted preservative is directly sprayed onto the surface of the collected edible fungus. The edible fungus preservative can be used for the preservation of small-bagged edible fungi and also be used for the preservation of the edible fungi stored in large quantities. The edible fungus preservative is low in cost and long in preservation time, can extend the preservation and storage period to 30 days, is good in quality control, fully guarantees the freshness and nutrients of the edible fungi, is free of any toxic or side effects to human body and safe and environmentally friendly, and meets the various needs of people for the edible fungi.

The invention provides a live bacteria fresh-keeping agent and an application thereof in the fresh keeping of cultured fishes. A bacillus subtilis live bacterial preparation is utilized to inhibit thegrowth of putrefying bacteria of fish bodies so as to achieve the purpose of prolonging refrigeration shelf life of the fishes. The bacillus subtilis is bacillus subtilis BSh0851. The fresh-keeping agent has the advantages that the bacillus subtilis fresh-keeping agent of the invention can inhibit the growth of the putrefying bacteria of the fish bodies, and alleviate the adhesion and breeding ofthe putrefying bacteria on fish intestines and fish gills at the source so as to achieve the purpose of prolonging fresh-keeping period.

The invention discloses a refrigerating device capable of being intelligently regulated automatically in a regional mode. The device comprises a pressure obtaining module, a temperature obtaining module and a cooling regulating module, wherein the pressure obtaining module is used for obtaining a pressure value of a target region; the temperature obtaining module is used for obtaining a temperature value of the target region; the cooling regulating module is used for regulating a cooling parameter of the target region according to the pressure value of the target region, the temperature value of the target region and a preset threshold value, so that the cooling temperature and cooling air speed of the target region are precisely regulated according to weight of stored food in the target region and an current environment temperature; in case of keeping quality of the stored food, freshness-retaining energy consumption is reduced, freshness-retaining cost is reduced, and waste of resources is avoided; and the method for storing food is safer and more intelligent, so that a consumer can truly eat quality-assured meat, quality-assured cereals and quality-assured fruits and vegetables.

The invention relates to a kiwi fruit low-temperature fresh-keeping storage method. The method comprises the following steps: (1) picking fresh kiwi fruits, eliminating mechanically damaged and pest-disease-damaged fruits, wherein the hardness of the kiwi fruits is 14.31kg / cm<2>, pre-cooling the kiwi fruits to the temperature of -0.5 to 0 DEG C within 12 hours after the kiwi fruits are picked; (2) placing the pre-cooled kiwi fruits in a container, placing the container in a storage house with the temperature of 4 DEG C or lower, the humidity of 85 percent or lower, the volume content of oxygen of 4 percent and the volume content of carbon dioxide of 6 percent; (3) adding fresh-keeping liquid into the container, wherein the addition amount of the fresh-keeping liquid is appropriate for immersing the kiwi fruits in the container, and immersing the kiwi fruits in the fresh-keeping liquid for 25 to 30 minutes; (4) taking out the kiwi fruits immersed by the fresh-keeping liquid in the container from the container, wrapping each kiwi fruit with a gauze, then placing gauze bags in the storage house, and laying a layer of fresh plant flowers and leaves under the bottom of the gauze bags; (5) directly rising the gauze bag with the kiwi fruit by flowing water, washing attachments on the surface of the kiwi fruit, and airing the kiwi fruit for sales and eating.

The invention relates to the technical field of freshness preserving of aquatic products and discloses a low-dose-irradiation freshness preserving method for swimming crabs. The method comprises the steps of firstly, unfreezing the swimming crabs with flowing cold water so as to guarantee that crab meat tissue and nutritional ingredients are complete, then, soaking the swimming crabs in a freshness preserving solution so as to form a bacteriostatic and antioxygen protective liquid film on the surface of each crab shell, then, putting the swimming crabs in a gas mixture of nitrogen gas and carbon dioxide, and carrying out irradiation in a cobalt-60 irradiation field so as to kill microbes, wherein the freshness preserving solution is prepared from radix astragali, cinnamon barks, ginger, fennel seeds, Salvia officinalis, vitamin E, liquor, chitosan, lac and water. According to the low-dose-irradiation freshness preserving method for the swimming crabs, disclosed by the invention, the swimming crabs are soaked in the freshness preserving solution containing the vitamin E, the chitosan and decoction ingredients of the radix astragali and the like and then are subjected to irradiation sterilization in the irradiation field, so that the microbes can be effectively killed, the freshness preserving effect and freshness preserving time of the swimming crabs are improved, and crab meat is effectively inhibited from decaying and deteriorating; vacuum packaging and cold-storage freshness preserving are adopted finally, so that the production and transportation costs are reduced.

The invention discloses a siraitia grosvenori preservation filming liquid which consists of shellac, glycerol monostearate, tea saponin, penthiopyrad and alpha-amino isobutyric acid, wherein the mass concentration of shellac is 7-10%, the mass concentration of tea saponin is 0.3-0.5%, the mass concentration of penthiopyrad is 0.001-0.004%, and the mass concentration of alpha-amino isobutyric acid is 0.01-0.001%. Through the adoption of the preservative, the freshness cost is lowered, no cold tolerance pathogenic bacterium is generated, growth of bacteria on the surface of siraitia grosvenori is inhibited, and rot is prevented. The surface of the siraitia grosvenori can be smooth and fresh by using the siraitia grosvenori preservation filming liquid, the fruit rot rate is less than 2% after 100 days, and the driage is less than 20%.

The invention discloses a fresh keeping agent for needle mushrooms and a preparation method of the fresh keeping agent, and belongs to the technical field of fresh keeping of fruits and vegetables. The fresh keeping agent for the needle mushrooms, disclosed by the invention, comprises the following raw materials in parts by weight: 5-10 parts of chitosan, 5-10 parts of ascorbic acid, 1-5 parts of tea polyphenol, 3-8 parts of inulin, 5-10 parts of pullulan and 100-120 parts of sterile water. The invention further provides the preparation method of the fresh keeping agent for the needle mushrooms. The preparation method comprises the steps of mixing the raw materials, performing ultrasonic dispersion and subpackaging finished products. After the fresh keeping agent is diluted, precooled needle mushrooms are directly soaked in the diluted fresh keeping agent, and after the soaked needle mushrooms are naturally aired, the aired needle mushrooms can be encapsulated for preservation. The fresh keeping cost is low, the fresh keeping time is long, the fresh keeping shelf time of the needle mushrooms can be prolonged to 30 days, the quality of the needle mushrooms is controlled good, the freshness and the nutrient components of the needle mushrooms are sufficiently guaranteed, the fresh keeping agent does not have any toxic and side effects on human bodies, the fresh keeping agent is safe and environmental-friendly, and requirements of people for the diversification of the needle mushrooms are met.

The invention, which relates to the technical field of granary roofs, discloses a photovoltaic tile-based insulation granary roof structure, which comprises a granary roof, a steel framework is mounted on the granary roof, a plurality of photovoltaic tile modules are laid on the two inclined sides of the steel framework, the steel framework comprises a plurality of parallel herringbone supports, each herringbone support is made of square tubes, steel framework-mounting bases are arranged on both sides of the granary roof, a cooling coil is arranged on the external wall of a granary, both ends of the herringbone supports are respectively connected with the steel framework-mounting bases, the water in the cooling coil can flow into each herringbone support, an inverter is arranged on the granary roof, and is connected with a junction box, a first refrigerator and a second refrigerator which are connected with the junction box are arranged in the junction box, and the cooling coil is also provided with a water pump connected with the junction box. Consequently, the photovoltaic tile-based insulation granary roof structure can bring away the heat of the roof, reduces the heat transferred into the granary, has the effect of grain preservation, and greatly reduces the cost of grain preservation.

The invention discloses a tricholoma matsutake preservative and a preparation method thereof and belongs to the technical field of preservation of fruits and vegetables. The tricholoma matsutake preservative comprises raw materials in parts by weight as follows: 5-10 parts of inulin, 1-5 parts of sodium sorbate, 1-5 parts of tea polyphenol, 1-5 parts of citrate acid, 3-8 parts of calcium lactate, 5-10 parts of pullulan and 100-120 parts of sterile water. The invention further provides a preparation method of the tricholoma matsutake preservative. The raw materials are mixed, subjected to ultrasonic dispersing and packaged, and then the tricholoma matsutake preservative is prepared. The tricholoma matsutake preservative can be directly sprayed on surfaces of pre-cooled tricholoma matsutake after being diluted, can be used for preserving a small bag of tricholoma matsutake and can be also used for preserving warehoused tricholoma matsutake on a large scale, the preservation cost is low, the preservation time is long and can be prolonged to 20 days, the quality is well controlled, the freshness and nutritional ingredients of tricholoma matsutake are sufficiently guaranteed, the tricholoma matsutake preservative has no toxic or side effects on human bodies, is safe and environment-friendly and meets requirements of different people for tricholoma matsutake.

The invention relates to the technical field of biological preservation, in particular to a biological dormancy preservation system and method. The biological dormancy preservation system comprises acleaning unit, an air-drying disinfection and sterilization unit and a refrigeration dormancy tunnel unit which are sequentially arranged. The refrigeration dormancy tunnel unit comprises a refrigeration tunnel chamber, a temperature detection module, a field control system and a chain transfer module; the initial body temperature of an organism before dormancy is acquired by the aid of the temperature detection module, the field control system receives initial body temperature information of the organism, the initial body temperature of the organism and the dormancy temperature of the organism have a corresponding relationship, the field control system can form a precise control strategy according to the temperature information needed by dormancy of the organism, control chain transfer speed and accordingly control the passing time of the organism in the refrigeration tunnel chamber, so that the organism reaches the dormancy temperature and then is stored and transferred, organism preservation time is long, loss is low, the quality of the preserved organism is not reduced, and preservation cost is low.

The invention discloses a refrigeration regulating method based on an environment temperature and a regional pressure value. The method comprises the steps: acquiring a pressure value of a target region; acquiring a temperature value of the target region; and comparing the pressure value of the target region with a preset threshold value, comparing the temperature value of the target region with a preset threshold value, and regulating a cooling coefficient of the target region by combining the two comparative results to precisely regulate the cooling temperature and cooling air velocity of the target region according to the weight of food stored in the target region and the current environment temperature, so that the preservation energy consumption and the preservation cost are reduced under the condition that the quality of the stored food is kept, resource waste is avoided, a method for storing the food is made safer and more intelligent, and consumers can really eat assured meat, assured grains as well as assured fruits and vegetables.

The invention discloses a siraitia grosvenori water retention sterilization filming liquid which consists of shellac, glycerol monostearate, sodium carbonate, tea saponin, fluopyram, alpha-amino isobutyric acid and a solvent, wherein the mass concentration of shellac is 15-20%, the mass concentration of glycerol monostearate is 0.1-0.2%, the mass concentration of sodium carbonate is 0.3-0.5%, the mass concentration of tea saponin is 0.001-0.004%, the mass concentration of fluopyram is 0.006-0.008%, and the mass concentration of alpha-amino isobutyric acid is 0.01-0.001%. Through the adoption of the liquid, the freshness cost is lowered, no cold tolerance pathogenic bacterium is generated, growth of bacteria on the surface of siraitia grosvenori is inhibited, and rot is prevented. The water retention sterilization filming liquid is good in stability, the siraitia grosvenori is not deteriorated after being preserved for half a year, the surface of the siraitia grosvenori can be smooth and fresh, the fruit rot rate is less than 2% after 100 days, and the driage is less than 20%.

The invention discloses a pressure-reduced ozone-charged fruit and vegetable storage method. The storage method comprises the following steps: A, manufacturing a closed pressure-proof storeroom body; B, performing heat preservation in the storeroom; C, setting a full-automatic control system; D, storing fresh fruits and vegetables; E, storing the fresh fruits and vegetables under reduced pressure; F, charging the storeroom with ozone; G, humidifying the storehouse. The closed pressure-proof storeroom body is adopted, so that the pressure and the temperature can be rapidly reduced, the oxygen can be rapidly reduced, and the harmful gas components in the storeroom can be quickly removed, therefore the physiological health of the fruits and vegetables is guaranteed to the largest extent, the stored fruits and vegetables do not age, do not yellow, and do not lose weight, the different varieties of fruits and vegetables can be placed in a mixing manner, the storage amount is large, the operation is flexible, and the use is convenient. The method is adopted to build the fruit and vegetable reduced-pressure storeroom, the preservation cost can be reduced by 30%, the method is simple, the cost is low and the effect is remarkable; test proves that the storage method can remarkably prolong the storage period, the storage period of the vegetables can be 60 days or above, and the storage period of the fruits can be 90 days or above.