231 results about "Browning" patented technology

The invention discloses a method for inhibiting browning of apple juice through combination of ultrahigh pressure and medicinal and edible substances, and belongs to the technical field of fruit processing. In order to solve the problems of color deterioration, nutrition loss and flavor loss caused by enzymatic browning in the processing and storage processes of non-concentrated and reduced apple juice, the technical scheme is characterized in that fresh apples, gastrodia elata and phyllanthus emblica are respectively prepared into juice, gastrodia elata juice and phyllanthus emblica juice are added into the apple juice according to a ratio, and the juice is added into the apple juice according to a ratio. The raw materials are stirred, mixed, packaged and packaged, then subjected to ultrahigh pressure treatment with specific parameters at a constant temperature, and finally subjected to low-temperature storage. The preparation method can effectively inhibit the activity of polyphenol oxidase and peroxidase, delay the browning process and remarkably improve the oxidation resistance of fruit juice, and is mainly used for quality maintenance and browning inhibition of natural and additive-free apple juice and other fruit and vegetable juice.

The invention provides a method for improving storage and preservation of fresh lilies, which comprises the following steps of: soaking the fresh lilies in micro-nano bubble ozone water (O3-MNBW), naturally airing after soaking treatment, and storing under a cold storage condition. The invention also provides a new application of the micro-nano bubble ozone water, namely the application of the micro-nano bubble ozone water in improving the storage quality of the picked fresh lily. According to the method provided by the invention, the weightlessness of the lilium brownii scales is obviously slowed down, the weightlessness, hardness reduction, respiration and browning of the lilium brownii scales are effectively inhibited, the content of soluble solids is maintained, the dip dyeing of pathogenic microorganisms is effectively prevented, and the quality of the lilium brownii scales in the postharvest storage period is obviously improved. Through O < 3 >-MNBW treatment, the sensory evaluation index of the picked fresh lilies is effectively improved, the preservation quality is improved, browning after picking is inhibited, only one-time treatment is needed before storage, and the economic benefit is remarkable. And a novel, economical and effective fresh-keeping mode is provided for the storage period of the picked fruits and vegetables.

The invention discloses a preparation method of a quinoa-fruit compound beverage, and belongs to the technical field of beverage processing. Comprising the following steps: S1, raw material pretreatment (in the quinoa pretreatment, high-viscosity enzymolysis modified quinoa pulp is prepared through double-enzyme synergistic hydrolysis of acid protease and natural kiwi fruit protease in kiwi fruit juice in combination with gradient heating and grinding; the preparation method comprises the following steps: pretreating raspberries, namely preparing suspended raspberry seed pulp by freeze-drying, superfine grinding and coating with enzymolysis modified quinoa pulp, and meanwhile, adding tea polyphenol, glycerol and a compound buffer agent to prepare color-protecting anti-crosslinking raspberry juice), S2, blending and homogenizing, and S3, sterilizing and filling. Through three stages of raw material pretreatment, blending and homogenization, and sterilization and filling, the nutritional conflict problems mentioned in the background technology, such as quinoa protein acid denaturation and aggregation, quinoa PPO-mediated raspberry anthocyanin oxidation browning, raspberry seed retention and suspension stability, and taste adaptation, are solved.

The invention provides a preservation method of fresh-cut purple sweet potatoes, which comprises the following steps: peeling and slicing the purple sweet potatoes, carrying out heat treatment at 50 DEG C for 5 minutes, soaking in a fermentation extracting solution containing 50% of bacillus subtilis, 50% of garlic extracting solution, 0.4% of calcium chloride, 0.04% of melatonin and 0.3% of citric acid, treating for 15 minutes, airing, carrying out vacuum packaging, and finally refrigerating and storing at 4 DEG C. The method effectively inhibits browning of the fresh-cut purple sweet potatoes, maintains the color, hardness and nutritional ingredients of the fresh-cut purple sweet potatoes, and prolongs the shelf life. The method has the advantages of greenness, harmlessness, simplicity in operation, remarkable preservation effect and the like, and a new technical scheme can be provided for preservation of the fresh-cut purple sweet potatoes.

A cooking appliance includes a body defining a cooking chamber and a sensor monitoring the cooking chamber. A control system is configured to monitor an item of food within the cooking chamber with the sensor, and classify a browning of the item of food from a list of classifications including at least correct browning and incorrect browning. If the item of food is classified as incorrect browning, one of a cycle alert is generated to a user to change an aspect of a cooking cycle, a positional alert is generated to the user to change a position of the item of food within the cooking chamber, or a signal is generated to automatically change the aspect of the cooking cycle.

The invention discloses a combined drying method for maintaining color and nutrition of mango freeze-dried products, and belongs to the technical field of food processing. The preparation method comprises the following steps: cutting mangoes, performing vacuum impregnation in a composite protection solution containing maltodextrin, trehalose, L-ascorbic acid and citric acid, then performing quick-freezing treatment, and finally adopting a combined drying process combining microwave vacuum drying and vacuum freeze drying to reduce the water content of the materials to the final requirement in two stages. The method is mainly used for efficiently producing a high-quality mango freeze-dried product which can perfectly maintain the natural color, shape and nutritional ingredients of mangoes; the technical problems that the drying period is too long, the energy consumption is high, and color browning and heat-sensitive nutritional ingredient degradation are prone to occurring in the long drying process when mangoes are treated through a traditional freeze-drying technology are effectively solved.

The invention belongs to the technical field of medicinal plant tissue culture, and particularly discloses a culture medium for inhibiting browning of fructus amomi explants, the pH value of the culture medium is 5.0-6.0, the culture medium contains KNO3, NH4NO3, KH2PO4, MgSO4. 7H2O, CaCl2. 2H2O, MnSO4. 4H2O, ZnSO4. 7H2O, H3BO3, VB1, VB6, VB5, soybean mash filtrate, salicylic acid and the like, the formula of the culture medium aims at solving the problem of tissue culture browning of fructus amomi, and extremely low ammonium, organic nitrogen synergism and microelement regulation are adopted. By adopting the culture medium, the browning rate in the villous amomum fruit tissue culture process can be effectively inhibited, the seedling quality and the production efficiency are remarkably improved, the seedling culture period and the seedling culture cost can be greatly reduced in the villous amomum fruit seedling rapid propagation culture process, and a technical guarantee is provided for commercial seedling supply.

The invention discloses an instant coconut meat block drying device and method, and relates to the technical field of coconut meat block drying, the instant coconut meat block drying device comprises a drying box, the side face of the drying box is provided with an opening with a sealing function, and coconut meat blocks enter the drying box from the opening; the partition plate is used for dividing an inner cavity of the drying box into an upper chamber and a lower chamber, and a plurality of slotted holes distributed at equal intervals are formed in the partition plate; mild initial drying and low-speed airflow avoid deformation and shrinkage caused by instantaneous violent evaporation of surface moisture, prevent surface protein denaturation of the coconut meat blocks and formation of hard shells from fibers to prevent further evaporation of moisture, and avoid non-enzymatic browning easily caused by high temperature. The high-speed airflow in the later stage can effectively destroy a saturated water vapor layer attached to the surface of the coconut meat block, the convection heat exchange efficiency is greatly improved, the forward rotation mode and the reverse rotation mode are achieved, when the coconut meat block does not need to be turned over, the bearing piece is rotated, and when the flow speed regulation and control plate needs to be changed, reverse rotation is achieved; cooperative management of the hot air flow speed and material turning in a single device is achieved.

The invention discloses fresh rhizoma gastrodiae preserved fruits and a preparation method thereof. The preparation method comprises the following steps: (1) pretreatment; (2) freeze thawing treatment; (3) steaming with honey; (4) performing ultrahigh-pressure honey processing and sugar permeation treatment; (5) coating treatment; (6) drying at variable temperature; and (7) packaging and sterilizing. According to the method disclosed by the invention, citric acid color protection is combined with coating liquid treatment, so that browning is effectively inhibited, and the color and luster preservation period is prolonged; a freeze-thawing combined ultrahigh pressure honey processing synergistic process is innovatively adopted, so that the sugar soaking time is greatly shortened, the production efficiency is improved, efficient and uniform sugar soaking can be realized, the sugar distribution is uniform, and the taste is better; the variable-temperature drying process reduces loss of heat-sensitive nutritional ingredients (such as gastrodin), the unique flavor of the fresh gastrodia elata is reserved to the maximum extent, and the honey gradually permeates and is fused with the flavor of the gastrodia elata to form a composite flavor, so that the product has both leisure flavor and health value.

This food product contains a white chocolate dough, dry fruit, and cereal. The total content of the dry fruit plus the cereal in the food product is at least 35 mass%. The mass ratio of the dry fruit and the cereal (dry fruit : cereal) is 1.0 : 9.0 to 8.0 : 2.0. The water activity of the food product is no greater than 0.45.

The invention provides an open type tissue culture method for plica rugosa, which comprises the following steps: S1, performing disinfection treatment on a plica rugosa explant to obtain a pretreated explant; s2, the pretreated explant is inserted into a first modified MS culture medium for first-stage culture, and a first-stage explant is obtained; s3, transferring the first-stage explant into a second modified MS culture medium for second-stage culture to obtain a second-stage explant; s4, transferring the second-stage explant into a third modified MS culture medium for third-stage culture to obtain a primary seedling. According to the method, cell-free fermentation filtrate and PPM are sequentially and progressively added into a three-stage modified MS culture medium, so that high-efficiency culture of the explant of the plica rugosa in an open environment is realized, the pollution rate and the browning degree are reduced, meanwhile, healing of the explant, adventitious bud differentiation and root primordium formation are promoted, and the seedling rate of open tissue culture of the plica rugosa is increased.

The invention discloses a preparation method of brown coconut yoghurt and yoghurt. The preparation method comprises the following steps: adding lipase into coconut milk for enzymolysis; mixing milk with the coconut milk subjected to enzymolysis, and performing browning to obtain a base material; adding sugar, starch and citrus into the base material, and mixing to obtain a mixture; sterilizing the mixture; and fermenting the sterilized mixture to obtain the brown coconut yoghurt. Coconut milk after enzymolysis is mixed with milk, browning is carried out to a certain degree, fermentation is carried out, the taste of part of the coconut milk after fermentation is changed, after browning, the product is appropriate in fragrance, the scorch aroma is increased, the roasted coconut yogurt with the rich flavor is prepared, the yogurt is brighter in color and full in color, the bitter taste of the product is reduced, and the unpleasant fragrance of a plant-based product is improved; the taste is smooth, the texture is stable, the state is more uniform, the texture is more uniform, and no water is separated from a substrate.

This design relates to packaging paper, featuring a pattern and colors on its surface that mimic the browning of baked bread. The packaged items take on the appearance of bread, providing visual enjoyment and a sense of surprise. The design's defining features lie in its pattern and colors, and it is composed of a two-dimensional design rather than a three-dimensional one.

The invention relates to the field of pickled Chinese cabbage fermentation, and discloses a pickled Chinese cabbage synergistic anti-browning and color-protecting fermentation method which comprises the following steps: firstly, pretreating Chinese cabbages, then performing ultrasonic-assisted cleaning, putting the cleaned Chinese cabbages into blanching liquid for blanching treatment, fishing out the blanched Chinese cabbages, and quickly cooling the blanched Chinese cabbages; soaking the cooled Chinese cabbages in a color protection solution, draining off the Chinese cabbages, inoculating the drained Chinese cabbages with a complex microbial inoculant, and carrying out sealed fermentation, so as to obtain the pickled Chinese cabbages, and performing post-treatment on the pickled Chinese cabbages to obtain the pickled Chinese cabbage product. The raw materials are blanched to passivate enzyme activity, the composite color protection liquid is added, fermentation microbial flora is optimized, and other synergistic means are adopted, so that enzymatic browning and non-enzymatic browning reactions can be effectively inhibited, and the pickled Chinese cabbages are kept bright in color and luster in the fermentation and subsequent storage processes.

The utility model relates to the technical field of sweet potato peeling, and discloses a sweet potato selecting and peeling device which comprises a peeling box, the top of the peeling box is connected with a box cover through a hinge, a motor is installed at the bottom of the peeling box, and the output end of the motor is fixedly connected with a rotating shaft. The other end of the rotating shaft extends into the peeling box and is fixedly connected with a centrifugal disc, the top of the centrifugal disc is fixedly connected with a frosted plate through a mortise lock mechanism, a spraying box is installed at the position, located above the frosted plate, in the peeling box, and water tanks are fixedly connected to the outer surfaces of the two sides of the peeling box correspondingly; according to the device, spraying water can be continuously added into the spraying box through the pumping and pressing mechanism while the motor drives the centrifugal disc and the frosted plate to rotate and peel, so that the surfaces of sweet potatoes can be isolated from air by utilizing the spraying water, and the surfaces of the peeled sweet potatoes can be prevented from generating browning and breeding bacteria; therefore, the peeling quality of the device is greatly improved.

The invention discloses laminarin yoghourt and a preparation method thereof, and belongs to the technical field of food processing. The preparation method specifically comprises the following steps: (1) mixing raw milk, white granulated sugar, a water-extracted laminarin aqueous solution and water, sterilizing and cooling; (2) adding a leavening agent, fermenting and demulsifying; and (3) stirring, cooling, filling, carrying out low-temperature after-ripening, and carrying out cold storage, thereby obtaining the product. The laminarin is added into the yoghourt, so that the viable count of lactic acid bacteria in the shelf life can be remarkably increased, the taste is improved, and the laminarin yoghourt is widely applicable to stirring type yoghourt, drinking type yoghourt, solidification type yoghourt, browning yoghourt and the like.

The present application relates to fresh-cut fruit and vegetable preservation technology field, and particularly to a preservation method for inhibiting browning of fresh-cut lily scales. The present application discloses a preservation method for inhibiting browning of fresh-cut lily scales, which comprises the following steps: selecting, peeling, washing and boxing the lily scales, and then performing X-ray irradiation treatment on the fresh-cut lily scales and storing them at low temperature. The preservation method provided by the present application is safe, environmentally friendly and easy to operate, and can effectively solve the problems of poor storage tolerance, easy browning and quality decline of fresh-cut lily. The application of the method can inhibit the browning of fresh-cut lily, prevent membrane lipid peroxidation, increase the total phenol content, maintain the appearance quality of fresh-cut lily, effectively delay the aging process, and prolong the shelf life, thereby achieving the purpose of improving the quality and efficiency of the fresh-cut lily industry.

The invention discloses a preparation method and application of a functional tea extract, and aims to solve the problems that active ingredients are easy to oxidize and degrade and low in purity in existing tea leaf processing. Enzymatic browning is inhibited through liquid nitrogen quick-freezing pretreatment, the mass transfer efficiency is enhanced in combination with dynamic ultrasonic-assisted extraction, efficient enrichment is achieved by adopting a multi-stage membrane separation or resin purification technology, and the retention rate and purity of catechin substances (especially epigallocatechin gallate EGCG) are remarkably improved. According to the method, thermal degradation and oxidation loss are effectively reduced, and the obtained extract has excellent antioxidant and antibacterial properties and can be widely applied to the fields of functional food, health care products and the like.

The invention relates to the technical field of hippophae rhamnoides fruit craft beer, and discloses a hippophae rhamnoides fruit craft beer production process which comprises five steps of fresh hippophae rhamnoides fruit pretreatment, sterilization and corrosion prevention, sugar degree adjustment, fermentation treatment and post-treatment. In the pretreatment stage, clear fruit juice is obtained through centrifugal impurity removal, chemical and biological step-by-step deacidification, compound pectinase enzymolysis and light-shielding clarification; medium and low temperature pasteurization is adopted for sterilization, and a food-grade preservative reagent is matched to guarantee safety; the sugar degree is accurately regulated and controlled in batches by using compound saccharides to meet the fermentation requirements; the fermentation adopts a low-temperature mode and yeast-lactic acid bacteria combined biological deacidification, and beta-glucosidase and a nano-scale SiO composite reagent are added to optimize the flavor; the finished product is obtained through purification, dynamic clarification, low-temperature freezing, filtering and filling after post-treatment, and VC and EDTA-2Na are compounded in the whole process to prevent browning. The process overcomes the pain points of high acid, low sugar, non-enzymatic browning and the like of the sea-buckthorn, realizes synergy of fruit fragrance and beer flavor, remarkably improves the fermentation efficiency and the yield of finished products, is suitable for industrial production, and retains the nutrition and original flavor of the sea-buckthorn.

The invention relates to the technical field of microorganisms and the field of food, in particular to lactobacillus plantarum for inhibiting brown stain of soybean paste and application of lactobacillus plantarum. The lactobacillus plantarum is screened from traditional naturally-fermented peasant soybean paste in northeast China, and is preserved in China General Microbiological Culture Collection Center (CGMCC) on June 30, 2025, and the preservation number is CGMCC No.35048. The lactobacillus plantarum has an obvious browning inhibition effect and can be widely applied to fermented food production.

The application provides a kind of apple young fruit fermented fruit cake and a preparation method thereof, and the specific steps are: raw material treatment, softening, sterilization, inoculation, fermentation, sol, boiling concentration, pouring mold and drying, the apple pulp is inoculated with yeast and lactobacillus plantarum to ferment, and the prepared apple young fruit fermented fruit cake can better inhibit browning, and has high nutrition and price, rich aroma, good taste and quality, so the apple young fruit fermented fruit cake prepared by the application has important significance for extending apple processing industry chain, improving economic benefit and reducing environmental pollution.

The present application belongs to the technical field of frozen vegetable processing, and specifically provides a green-protecting and browning-preventing method for frozen vegetables, which comprises the following steps: washing fresh vegetables after cutting or without cutting; blanching the washed vegetables in weak alkaline electrolytic water, cooling the blanched vegetables, soaking the cooled vegetables in a color-protecting soaking solution, then draining, quick-freezing, sub-packaging, and finally freezing and storing. The green-protecting and browning-preventing method has the dual synergistic effect of weak alkaline electrolytic water blanching and endogenous peroxidase inhibitor soaking color protection, thereby improving the stability of chlorophyll, inhibiting the activity of residual peroxidase, and inhibiting the enzymatic browning of frozen vegetables, so that the color quality of green vegetables can be maintained during long-term freezing and storage, which meets the green and healthy concept and is easy to popularize and apply.

The application belongs to the technical field of health food, and particularly relates to an aquilaria sinensis leaf oral liquid and a preparation method thereof. The steps comprise the following steps: S1: taking the artificial planting aquilaria sinensis leaf, cleaning and cutting, to obtain clean raw materials; S2: spraying purified water to the raw materials, adjusting humidity, and uniformly watering in a closed state, to obtain humidified leaves; S3: steam short-time high-temperature treatment of the humidified leaves in a closed humid heat environment, and then cold air rapid cooling, to obtain pretreated leaves; S4: water extraction of the pretreated leaves, to obtain a water extract; S5: filtration and centrifugation of the water extract, and reduced pressure concentration, to obtain a clear concentrated solution; S6: addition of food additives to the concentrated solution, to obtain a blending solution; S7: precision filtration, sterilization and filling of the blending solution, to obtain the artificial planting aquilaria sinensis leaf oral liquid. The application adjusts humidity and wet heat pretreatment by water extraction, passivates endogenous oxidase, relaxes leaf tissue, significantly reduces enzymatic browning and sediment formation, and improves flavor coordination.

The invention discloses a compound type freezing fresh-keeping solution for waxberries. The compound type freezing fresh-keeping solution is subacid electrolyzed water containing sodium chloride with the mass concentration of 5.0-10.0%, calcium lactate with the mass concentration of 1.0-3.0%, sea-buckthorn pectin with the mass concentration of 0.1-0.8%, chitosan with the mass concentration of 0.3-1.0%, cyclodextrin with the mass concentration of 0.05-0.5%, ascorbic acid with the mass concentration of 0.05-0.2% and green tea polyphenol with the mass concentration of 0.05-0.5%. According to the freezing fresh-keeping liquid, through the synergistic effect of multiple components, the freezing point of the fresh-keeping liquid is remarkably reduced, formation of ice crystals is inhibited, oxidative browning of fruits is slowed down, the color, flavor and texture of waxberries are effectively kept, and meanwhile growth and reproduction of microorganisms are remarkably inhibited. The fresh-keeping liquid has the characteristics of being green, safe and environment-friendly, can effectively improve the quality stability of the waxberries in the freezing storage process, and is suitable for freezing storage and fresh keeping of the waxberries.

This invention discloses a rapid propagation method for Litsea cubeba tissue culture that effectively reduces browning and improves rooting rate. The method selects healthy, young stem segments of Litsea cubeba as explants, sterilizes them, and inoculates them into a primary induction medium to induce initial bud formation. These are then inoculated into a subculture proliferation medium to obtain subculture clusters of buds. Single buds are then cut and inoculated into a rooting medium for dark culture to induce rooting. Finally, the seedlings are hardened off and transplanted to obtain tissue culture seedlings ready for nursery. This invention solves the problems of low subculture proliferation coefficient and severe browning by optimizing the explant sterilization measures, the primary induction medium, the subculture proliferation medium, and the rooting medium formulation, reducing the explant browning rate to below 5.0%. Simultaneously, the subculture yields a large number of clustered buds in a short time with a high proliferation coefficient; the tissue culture seedlings have more than four roots, resulting in a high rooting rate; the transplant survival rate is high, and the seedling quality is good. This reduces the industrial-scale production cost of Litsea cubeba tissue culture seedlings and provides technical support for large-scale seedling production and artificial cultivation of Litsea cubeba.

The invention discloses a cinnamon essential oil slow-release fresh-keeping pad based on a hydrogel system and a preparation method and application of the cinnamon essential oil slow-release fresh-keeping pad, and relates to the technical field of biology. The hydrogel base material is prepared from nano dialdehyde microfibrillated cellulose and carboxymethyl chitosan; the cinnamon essential oil nano-emulsion is prepared from Tween 80, cinnamon essential oil, starch sodium octenylsuccinate and deionized water. The hydrogel fresh-keeping pad is reasonable in design, combines hydrogel with a natural antioxidant, is suitable for refrigeration and cold-chain circulation after loquat picking, can remarkably inhibit fruit browning, hardening and water loss, keeps fruit quality, solves the problems that a traditional fresh-keeping sheet / pad / paper is single in function, poor in drug effect lasting performance and the like, and has good conversion and application prospects.

The present application relates to the technical field of food processing, and discloses a kind of medicine food homologous compound fruit and vegetable drinks, the drink is made of the following weight percentage of raw materials: acacia honey 9~11%, roxburgh hawthorn original syrup 2~4%, sea buckthorn original syrup 8~10%, Chinese wolfberry original syrup 6~8%, mulberry original syrup 2~4%, blueberry original syrup 4~6%, arabic gum 0.03~0.15%, sodium hexametaphosphate 0.02~0.04%, high acyl gellan gum 0.05~0.08%, beta-cyclodextrin 0.05~0.30%, and the balance of the system is supplemented with crown pear juice, wherein the acacia honey and the roxburgh hawthorn original syrup are premixed to form a honey fruit pre-complexing liquid. The present application isolates the substrate through pre-complexing and inclusion process, slows down the cross-linking precipitation and oxidation browning of medicine food homologous components, improves the defect of easy stratification of compound fruit and vegetable material liquid, and ensures the structural stability of the drink.

The invention belongs to the field of flower preservation processing and plant preservation, and provides a preparation method of butterfly orchid primary-color preserved flowers based on hydrogen reduction preservation, which adopts a gradient permeation-hydrogen bond synergistic curing system, creatively combines a hydrogen reduction preservation technology with a biological preservation liquid system, adopts a multi-stage gradient permeation process, and improves the preservation efficiency of the butterfly orchid primary-color preserved flowers. The osmotic pressure gradient is regulated and controlled to be compounded with a biological active agent, so that the dynamic balance between the cell sap replacement rate and the cell membrane mechanical strength is realized; a hydrogen-chitosan synergistic fresh-keeping system is designed, a gas-liquid two-phase antioxidant network is constructed, and enzymatic browning and microbial proliferation are synchronously inhibited; a nano-silicon-based flexible supporting structure is introduced, a nano-scale flexible framework is formed through in-situ crosslinking of siloxane, and a moisture phase change path is regulated and controlled to maintain the elasticity of the petals. The technical problems of butterfly orchid primary color preservation and form maintenance are solved.

This invention discloses a method for extending the storage time of peaches, a composite plasma-activated water system, and a preservation system, belonging to the field of post-harvest preservation of fruits and vegetables. The method uses a quaternary gas mixture of argon, oxygen, carbon dioxide, and helium to prepare plasma-activated water through discharge. A specific ratio of tea polyphenols and chitosan is then added to obtain composite plasma-activated water. Combined with gentle pre-cooling, light-protected ultrasonic atomization spraying, and modified atmosphere buffering, this achieves a synergistic effect of antibacterial activity, water retention, antioxidant properties, and flavor preservation. This method can reduce the total bacterial count, rot rate, and weight loss rate of peaches during storage, maintain fruit firmness, enhance the activity of endogenous antioxidant enzymes, reduce malondialdehyde accumulation, and effectively retain soluble solids and titratable acids, among other flavor compounds. The process of this invention is green and mild, with no chemical residues, and can delay flesh softening and peel browning, thus extending the storage time and shelf life of peaches.