197 results about "1-Methylcyclopropene" patented technology

The invention discloses a storage and prevention two-stage compound pretreatment method for apples and pears, which comprises the following steps: firstly, performing fumigation treatment on the picked apples and pears at normal temperature by using 1-methylcycloproene, wherein the content of 1-methylcycloproene is between 500 and 1,000nL L-1 and the fumigation time is between 18 and 24 hours; then, soaking the apples and the pears in 3 to 6 percent aqueous solution of CaCl2 for 3 to 5 minutes; and taking the apples and the pears out, drying the apples and the pears, and refrigerating the apples and the pears by the conventional method. The method can effectively prevent surfaces of the apples and the pears from browning, preserve the senescence of fruit, prevent the flesh of fruit from softening and preserve the nutritional quality, particularly can make contents of hardness, titratable acid, ascorbic acid and Vc of the fruit in a high level index in the later period of storing, is obviously superior to the effect of single treatment, and makes the surface brown index of bagged Huangguan pears declined by 71.6 percent.

The invention discloses a combined refreshing method for prolonging the shelf life of a fresh vegetable lotus seed, belonging to the technical field of fruit and vegetable refreshing and storing. The fresh lotus seed has the characteristics of difficulty in refreshing and storing and acceleration for the deterioration of quality and taste. The high-quality raw materials can be obtained by controlling the harvesting maturity and harvesting in due time according to the unified standard. By adopting vacuum pre-cooling, the field respiration heat of the fresh lotus seed can be quickly eliminated and the quality loss can be prevented. According to the invention, by using 1-methylcyclopropene (1-MCP) to fumigate on the fresh lotus see at lower temperature or room temperature, the ageing and the late maturity of the lotus seed can retarded; by pressurizing the mixed gas of argon gas and xenon gas or the mixed gas of argon gas and krypton gas at the pressure of 20MPa for one hour to carry out the water structured treatment for the fresh lotus seed, the activity of water molecules and the activities of various enzymes in the fresh lotus seed can be reduced and the metabolic activities of the lotus seed can be inhibited. Meanwhile, by combining with modified atmosphere packaging (MAP), the fresh lotus seed is cold stored at the temperature of 2-4DEG C so as to well maintain the quality and the taste of the lotus seed. The lotus seed can be refreshed for 15-16 days; and the shelf life of the lotus seed is 11-13 days longer than that of the untreated lotus seed stored at normal temperature and is 8-10 days longer than that of untreated lotus which is cold stored .

The invention discloses a fresh-keeping method for muskmelons; the method comprises the following specific steps: 1), selecting medium well-done muskmelons, picking, performing an overshadow treatment on the picked muskmelons by using a reflecting film; 2), performing 1-MCP (1-methylcyclopropene) fumigation on the muskmelons; 3), soaking the muskmelons in water; 4), blowing to dry the surfaces of the muskmelons; 5), spraying a fruit wax containing a fresh-keeping agent on the muskmelons; 6), drying the surfaces of the muskmelons; 7), putting the muskmelons in a refrigerator in which the temperature is 0 DEG C to 1 DEC C and the relative humidity is 75% to 85%, and pre-refrigerating for 1-2 days; 6), packaging each muskmelon by a micro-pore modified atmosphere fresh-keeping film; and 9), suspending the packaged muskmelons in the refrigerator in which the temperature is 0 DEG C to 1 DEC C and the relative humidity is 75% to 85%. The fresh-keeping method for the muskmelons is reliable and effective, and is low in pollution and side effect.

The invention provides a fruit and vegetable freshness retaining packaging material capable of releasing 1-methyl cyclopropene and a preparation method thereof, belonging to the technical field of a packaging material. The 1-methyl cyclopropene (1-MCP) is used as an active component and is added into a binding agent used by a dry method composite technique, so as to prepare a composite thin film using EVA / LDPE (Ethylene-Vinyl Acetate copolymer / Low-Density Polyethylene) / rubber modified film as an inner layer and using normally used polyethylene and polyethylene and or modified thin film thereof as an outer layer. When fruits or vegetables are filled into a freshness retaining bag prepared by the composite film, water gas generated by breath of the fruits or the vegetables induces the thin film to slowly release the 1-MCP in the bag; the 1-MCP is an ethylene stopping agent, and the fruits and the vegetables can be prevented from generating ethylene; the maturity of the fruits or the vegetables can be slowed, so that the goods self period and the storage period of the packaged fruits or vegetables can be prolonged; and before the fruits or vegetables are filled, water in air is not enough to release the 1-MCP. The freshness retaining function of the freshness retaining bag is not opened.

The invention belongs to the field of agriculture technology, particularly discloses a 1-methylcyclopropene liquid preparation which is prepared by adding an organic solvent, emulsifier and an auxiliary agent on the basis of a 1-methylcyclopropene stead solution. The 1-methylcyclopropene liquid preparation acts on plants or part of the plants by methods of sprinkling, dipping and the like, and performs a preservation function or functions of resisting environmental threats, inhibiting the generation of hormones of plant ethylene, abscisic acid and the like, and enhancing resistance and the like. Compared with traditional products, the invention has convenient use and wide application range and maximizes the function of 1-methylcyclopropene (MCP), and meanwhile, the invention has the advantages of novel processing idea, simple technology, low cost, low equipment requirement and stable product performance.

The invention discloses 1-methylcyclopropene preparation and a preparation method thereof. A porous carrier suspending in preserving liquid is included. 1-methylcyclopropene is adsorbed in the porous carrier. The preserving liquid further contains polymerization inhibitor, the mass of which is 0.0001-0.1% of the mass of the porous carrier. According to the 1-methylcyclopropene preparation provided by the invention, the 1-methylcyclopropene is adsorbed by utilizing the activated porous carrier in a liquid environment; the mass of the adsorbed 1-methylcyclopropene is above 8% of the mass of the pours carrier; furthermore, the 1-methylcyclopropene after being adsorbed is released only by being heated; and the 1-methylcyclopropene preparation is a reagent product, which is simple for preparation and low in cost, thus, the 1-methylcyclopropene is effective to preserve and release.

The invention discloses a crisp-keeping and freshness-keeping method for persimmons. The crisp-keeping and freshness-keeping method includes following steps: 1) building a closed plastic large tent; 2) fumigating: placing the sorted persimmons into the plastic large tent, stacking the persimmons generally, successively rapidly placing 1- methylcyclopropene, secondary butyl amine and tecto into the plastic large tent, immediately sealing the plastic large tent, and fumigating for 10-48 hours; 3) keeping freshness and packaging: sleeving foaming PE (polyethylene) net sleeves on single fumigated persimmons one by one, and filling the persimmons into a packaging box lined with a polyethylene freshness-keeping bag with the thickness ranging from 0.02mm to 0.04mm; 4) pre-cooling: pre-cooling the packaging box for 20-36 hours in an environment with the temperature ranging from minus 1 DEG C to 0 DEG C, and leading an opening of the polyethylene freshness-keeping bag to be opened completely in a pre-cooling process; 5) storing; and 6) delivering from a warehouse and removing puckery. By the aid of the crisp-keeping and freshness-keeping method, the storage period of the persimmons is prolonged to 4 months to 8 months, a crisp-keeping and freshness-keeping effect is good, and the method can meet the requirement that the persimmons produced at a production season can be sold and supplied all the year round.

The invention relates to the technical field of post-harvesting preservation of a plant material, and particularly discloses a preservation method of dendrobium officinale. The preservation method of the dendrobium officinale comprises the following steps of (1) rapidly cooling the harvested dendrobium officinale to 0-2 DEG C; (2) cleaning the cooled dendrobium officinale at low temperature of 1-4 DEG C; (3) carrying out fumigation treatment on the cleaned dendrobium officinale for 12-24 hours at low temperature of 1-4 DEG C to obtain the processed dendrobium officinale, wherein the preservative is prepared from 1-methylcyclopropene, jasmonic acid methyl ester and water, wherein each 1L of preservative contains 50nL to 500muL of 1-methylcyclopropen and 0.1-10mM of jasmonic acid methyl ester; and (4) placing the processed dendrobium officinale in air for 30-60 minutes at room temperature, then tightly packaging, and storing at low temperature of 0-2 DEG C. By adopting the method, the quality guarantee period of fresh dendrobium officinale can be effectively prolonged.

The invention provides a combined fruit and vegetable fresh-keeping pad and a preparation method and application thereof. The combined fruit and vegetable fresh-keeping pad comprises a non-woven cloth layer, a 1-methylcyclopropene release layer, a first thin film layer, a bi-component gas release layer and a second thin film layer in sequence. The 1-methylcyclopropene release layer is formed by fixing 1-methylcyclopropene powder on the first thin film layer. The bi-component gas release layer is formed by fixing a sulfite, chlorate and slow-release agent mixture to the second thin film layer. The air permeation volume of the first thin film layer is 1500-2000 cm<3> / m<2>.d.pa, and the air permeation volume of the second thin film layer is 200-500 cm<3> / m<2>.d.pa. The combined fruit and vegetable fresh-keeping pad can prevent quality deterioration caused by senescence or rottenness of stems or fruits, prolong the shelf life of picked grapes and reduce the phytotoxicity of SO2 gas. The preparation method of the combined fruit and vegetable fresh-keeping pad is simple, easy to implement and low in cost.

The invention discloses a 1-methyl cyclopropene slow release formulation and a preparation method thereof. The slow release formulation consists of 1-methyl cyclopropene as a core material and a covering film wrapping outside the core material, and the selected covering film is gelatin. The preparation method of the 1-methyl cyclopropene slow release formulation sequentially includes the following steps: dissolving the gelatin in water to formulate solution with the weight percentage of 2-10% and controlling the temperature of the solution between 1-4 DEG C; adding 1-methyl cyclopropene and stirring to form a gelatin-coated 1-methyl cyclopropene microemulsion; adding precipitating agent so that the microemulsion precipitates in the system and continuing to stir for 20-30min; adding a film-solidifying agent to solidify the covering film; fitering and then washing the solidified product to obtain a slurry 1-methyl cyclopropene microcapsule; and adding a separating agent in the slurry 1-methyl cyclopropene microcapsule so that the microcapsule disperses. The product is high in content of effective substances and long in slow release time. The preparation method is simple in technology and convenient in operation.

Ethylene response manipulation formulations are disclosed. The formulations comprise at least one ethylene response manipulation agent which is at least partially encapsulated, a polyol liquid medium, or a hydrogel medium, or a combination of polyol and hydrogel medium. A preferred ethylene response manipulation agent is 1-methylcyclopropene.

The invention provides a fresh-keeping method of actinidia arguta. The method includes: placing intactly harvested high quality actinidia arguta that has hardness of 14-15kg / cm<2> and a soluble solid content of 6-8% in a closed plastic tent equipped with a small fan, rapidly adding an NaOH solution with a concentration of 1% into a glass bottle loaded with 1-methylcyclopropene powder, subjecting the 1-methylcyclopropene powder to controlled release to become a gas and releasing the gas gradually; treating the actinidia arguta for 18-20h, then transferring the actinidia arguta into a refrigeration storage at a temperature of 0.5DEG C-1.5DEG C and with humidity of 85%-90%. With the method provided in the invention, the storage time of actinidia arguta can be obviously prolonged, and the refrigeration storage period of actinidia arguta can be extended to 90d. The fresh-keeping quality and the fruit normal temperature shelf period of the actinidia arguta can be effectively improved, the color, fragrance and taste of the stored actinidia arguta can be guaranteed, and the fruit peel, pulp browning and softening problems existing in an actinidia arguta normal temperature shelf period can be effectively controlled.

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 discloses 1-methylcyclopropene preservative paper which comprises a base paper layer and a preservative layer, wherein the surface of the base paper layer is coated with the preservative layer. The base paper layer is mainly prepared from bamboo pulp and hardwood pulp in a mixed manner, and main components of the preservative layer comprise 1-methylcyclopropene inclusion compounds, polyethylene glycol hot melt glue, water absorbing agents, dispersing agents and slow release agents. The invention further discloses a preparation method of the 1-methylcyclopropene preservative paper. The preparation method includes the steps: preparing the 1-methylcyclopropene inclusion compounds; formulating paint; preparing the base paper layer; coating; drying. The 1-methylcyclopropene preservative paper is good in preservation effect and environmental compatibility, convenient to use and stable in effect and has excellent applicability in the storage and transportation process.

The invention discloses a fresh keeping method of peaches. The fresh keeping method of peaches has the advantages of simple process, no medicine residual, safety, no toxicity, harmlessness to human bodies, convenient management, no need of large devices, good fresh keeping effect and very good application prospect. The method comprises the following steps: picking peaches, directly carrying out ultraviolet irradiation, fumigating by using 1-methylcyclopropylene (1-MCP), carrying out hot shock by using a magnesium chloride solution, immersing the peaches in a 1-3DEG C flowing ozone solution, carrying out ultrasonic and refluxing extraction on bioactive components of Horseweed Herb, and adding the obtained extract to a chitosan solution to realize high sterilization ability with small amount. An independent packaging bag has the characteristics of antibiosis, bacteriostasis, fineness, softness, waterproof property, airtight property, and facilitation of transportation and nutrient reservation. The method allows the rotting rate to only be 5.3%, the weight loss rate to only be 4.7% and the hardness reduction rate to only be 5.6% after peaches treated through the method are stored for 30d, and has a good fresh keeping effect.

The invention discloses a preservation method for Chinese mahogany sprouts. The preservation method comprises the following steps: fumigation treatment: 1-methylcyclopropene is adopted to perform fumigation treatment on the Chinese mahogany sprouts, and the Chinese mahogany sprouts are subject to enclosing treatment at room temperature for 12-16 h; modified atmosphere packaging: the Chinese mahogany sprouts after fumigation treatment are packaged into preservation bags, wherein the carbon dioxide concentration is 5%-10% and the oxygen concentration is 10%-15% during the preservation period; refrigeration: the packaged Chinese mahogany sprouts are subject to storage at a specific temperature, wherein the storage temperature is 2-5 DEG C, and the relative humidity is higher than 90%. The preservation method combines three preservation functions of fumigation treatment, modified atmosphere packaging, and refrigeration, so as to obviously improve the preservation effect on the Chinese mahogany sprouts; the preservation period can be prolonged by 1 month in terms of the Chinese mahogany sprouts which are susceptible to decomposition; the unique scents of the Chinese mahogany sprouts are maintained, the color and the structure are not obviously changed, the decomposition rate is controlled within 5%, the weight loss rate is less than 3%, the preservation effect is obvious, so that the method has an obvious market popularization prospect.

The invention relates to the technical field of pharmaceutical preparations, and particularly discloses a plant growth regulator-1-methyl propylene effervescent granule / or effervescent tablet and a preparation method thereof. The 1-methyl propylene effervescent granule / or effervescent tablet is prepared from the following raw materials in percentage by mass: 0.01%-20% of 1-methylcyclopropene, 0.5%-15% of a dispersing agent, 0.5%-8% of a wetting agent, 4%-60% of a disintegrating agent, 0-10% of a binder and a filler; and the preparation method comprises the following steps: mixing various raw materials for forming the 1-methyl propylene effervescent granule / or effervescent tablet; and carrying out superfine / airflow smashing, pelletizing, drying, arranging / tabletting, selecting and detecting, so as to obtain the plant growth regulator-1-methyl propylene effervescent granule / or effervescent tablet. The 1-methyl propylene effervescent granule / or effervescent tablet provided by the invention is safe to environment, people, livestock and other beneficial organisms and accurate to meter; a pesticide hazard is not easy to generate; compared with an ordinary encapsulated granule, the 1-methyl propylene effervescent granule / or effervescent tablet is free of dust, high in granular disintegration speed, convenient to use, good in storage stability, and simple in preparation technology and is suitable for industrialized production and large-area popularization and application in the field of preservation of fruits, vegetables and flowers; and effective components can be fully released within the stipulated time during use.

The invention discloses a sanhua plum fruit storing and fresh keeping method, in which the sanhua plum fruit is stored under low temperature or normal temperature condition after being soaked with 0.05 mu g / L to 0.8 mu g / L 1-methylcyclopropene water solution in a sealed container. The invention determines the optimum use concentration of the 1-methylcyclopropene and the storage temperature of the sanhua plum fruit via selecting different concentration and storage temperatures of the 1-methylcyclopropene, obviously delays the senescence in the storage process after the sanhua plum fruit is picked and obviously improves the quality of the stored fruit, the fruit keeps higher hardness and the quantity of soluble solid state material and titratable acid, the speed of turning to red from green of the fruit is slowed down, the storage life of the sanhua plum fruit at room temperature and low temperature is prolonged (the storage period is prolonged), the quality and the commodity rate of the sanhua plum fruit are improved, the operation is simple, and method is popularized and applied easily.

The invention discloses a method for keeping peaches fresh, which comprises the following steps of: (1) picking peaches, soaking the peaches in aqueous solution of CaCl2, draining water on the peaches and putting the peaches in a plastic basket; (2) fumigating the peaches by 1-methylcyclopropene gas for 16 to 20 hours; (3) putting the peaches in polyvinyl chloride preservative film bags, placing the polyvinyl chloride preservative films in an external packing box, cooling the open external packing box to 7 to 9 DEG C, gradually lowering the temperature to -0.5 to -1.0 DEG C within 60 to 72 hours and keeping the temperature for 12 to 24 hours; (4) adding fruit and vegetable antiseptic and fresh-keeping agent to the external packing box, sealing the polyvinyl chloride preservative film bags, enclosing the external packing box and storing the peaches in a storehouse at a temperature of -0.5 to -1.0 DEG C for 40 to 90 days; and (5) rising the temperature to 5 to 10 DEG C before removing the external packing box from the storehouse, keeping the temperature for 12 to 24 hours and delivering the external packing box from the storehouse after rising the temperature to a normal temperature. The method of the invention prolongs the freshness date of the peaches and achieves high storage quality. Moreover, the method is easy, convenient for popularization and suitable for large scale production and use.

The invention discloses a method for storing fruits and keeping fruits fresh through pyroligneous acid and 1-methylcyclopropene combination. According to the method, a pyroligneous acid solution with certain concentration is uniformly sprayed to the surface of each fruit, and then, the fruits can be picked in the next day after the surfaces are dried; when in picking, the fruits are sorted strictly and then stored into a transfer box; gloves need to be worn to reduce the contact with the fruits, and the fruits are handled with care; after picking, the fruits are transported to a pre-cooling storage (0-2 DEG C) through a refrigerator car to be pre-cooled for 12 hours and then transferred into boxes in which PE preservative films are lined; the fruits per 3kg are stored into one box; one 1-MCP preservative bag is placed into each box and then the box is immediately sealed; then the boxes are stacked and stored at the temperature of 0+ / -1 DEG C. With the adoption of the method for keeping fresh, grapes can be kept fresh for 60 days, the rotting rate is 5.72%, and moreover, the fruit stems are green, and the fruits are sour, sweet and tasty and are fresh like being picked just now; therefore, the supply period of the fruits can be prolonged on the premise that the fruit quality is ensured.

The invention discloses a refrigerating method of Fuji apples based on 1-methylcyclopropene. Fuji apples with suitable ripening degree are fumigated by the 1-methylcyclopropene after harvested, the treatment time is scientifically determined according to the treatment temperature and suitable temperature and humidity and gas components are controlled after the treatment. The main technology is as follows: the gas components in storage duration environment is controlled, wherein the concentration of CO2 is controlled to be less than 1 percent by adopting a ventilating mode during storage in a cold air store; and the concentration of CO2 is 0.9-1.0 percent when the concentration of O2 is 3-4 percent and the concentration of CO2 is 1.0-1.1 percent when the concentration of O2 is 4-5 percent during storage in an air conditioned cold store. After stored by the technology for 10 mouths, the Fuji apples have high rigidity, good flavor and mouthfeel without carbon dioxide damage; and the superficial scald occurrence rate is very low, even the superficial scald can not occur, thereby prolonging the shelf life of the Fuji applies out of the storage.

The invention discloses a storage and preservation method of apples. The storage and preservation method of apples comprises the steps: packaging each picked fresh fruit with single-layer white preservative paper, externally wrapping the fruits with foam net covers, and filling the fruits into plastic circulation boxes with internally lined preservative bags; transporting the plastic circulation boxes with fruits at ordinary temperature by using cold-accumulation insulation boxes to a storage yard for carrying out subsequent treatment, and controlling the temperature in the insulation boxes at10-15 DEG C; putting the plastic circulation boxes with the apple fruits into a closed plastic pavilion or sealed warehouse, and carrying out fumigating treatment on the fruits with 1-methylcyclopropene; putting the apple fruits after fumigating treatment into a 5-10 DEG C precooling room for carrying out cold acclimation for 48-72 hours; and after precooling, putting a potassium permanganate high-efficiency ethylene remover into the preservative bags internally lined in the circulation boxes, sealing the preservative bags, and putting the circulation boxes into a 0-1.0 DEG C constant temperature refrigerated warehouse for carrying out modified atmosphere storage, wherein the relative humidity is 90%-95%, the oxygen concentration in the preservative bags is controlled at 14%-16%, the carbon dioxide concentration is controlled at 2%-3%, and the ethylene concentration is controlled below 30mu L / L.

This invention is related to use of a volatile antimicrobial compound against pathogens affecting meats, plants, or plant parts. The volatile antimicrobial compounds provided include certain oxaborole compounds, for example benzoxaboroles. Delivery systems are provided to take advantage of the volatile nature of these antimicrobial compounds. Also combinations with a volatile plant growth regulator, for example 1-methylcyclopropene, are disclosed.

The invention relates to the application of lithium diisopropylamide which is an organic alkali in preparing 1-methylcyclopropene; the application of the lithium diisopropylamide as a catalyst to prepare the 1-methylcyclopropene well solves the technical problem that the production course of the 1-methylcyclopropene has high energy consumption, low content and high cost, simplifies the production processes, reduces the production costs and realizes high yield of 1-methylcyclopropene.

The invention relates to the technical field of preparation of plant fresh-keeping agents, and provides a preparation method and application of inclusions of 1-methylcyclopropene and derivatives thereof. The inclusion agent for preparing the inclusion compound of the present invention is a cucurbituril mixture or any single component thereof. The 1-methylcyclopropene and its derivatives can exist stably after forming an inclusion complex with cucurbituril, thereby providing a convenient method for storing and transporting these compounds that can inhibit ethylene reaction of plants. At the same time, the preparation process of the inclusion complex is simple, the cost is low, and it is convenient to use. When in use, only need to put the inclusion complex directly into water or an aqueous solution containing acid or alkali to re-release 1-methylcyclopropene and its derivatives. thing.