Method for prolonging preservation period of fresh konjak
A technology of fresh konjac and preservation period, which is applied in the direction of preservation of fruits/vegetables through radiation/electrical treatment, which can solve the problem of high cost and achieve the effect of long natural preservation period and low preservation cost
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[0008] Example 1:
[0009] 1000kg of fresh konjac with a unit weight of 0.5kg~1kg dug up and harvested at the end of October of that year. 60 Radiation, the dose is 10Gy, and then naturally stored at room temperature, the shelf life is 1 year, to achieve the purpose of annual supply of raw materials.
Example Embodiment
[0010] Example 2:
[0011] 2000kg of fresh konjac with a unit weight of 1kg~2kg dug up and harvested at the end of November of that year. 60 Radiation, the dose is 15Gy, and then naturally stored at room temperature, the shelf life is 1 year, to achieve the purpose of annual supply of raw materials.
Example Embodiment
[0012] Example 3:
[0013] 5,000kg of fresh konjac with a unit weight of 2kg~3kg dug up and harvested at the end of December of that year. 60 Radiation, the dose is 20Gy, and then naturally stored at room temperature, the shelf life is 1 year, to achieve the purpose of annual supply of raw materials.
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