3 results about "Chilling injury" patented technology

This invention belongs to the field of post-harvest quality testing technology for agricultural products, specifically relating to a method for predicting the degree of chilling injury in bitter gourd. The method uses *Bitter Gourd 'Du Ruan'* as the research object, employing segmented pre-cooling treatment to measure indicators such as chilling injury index, respiration rate, weight loss rate, firmness, chlorophyll content, malondialdehyde content, and antioxidant enzyme activity during storage. This determines suitable pre-cooling conditions, explores the impact of different pre-cooling settings on its physiological quality and chilling injury development during storage, and constructs a bitter gourd chilling injury prediction model based on key indicators. The method for predicting the degree of chilling injury in bitter gourd provided by this invention offers a theoretical basis and technical support for optimizing post-harvest cold chain processes for bitter gourd, mitigating low-temperature damage, and extending shelf life.

This invention relates to the application of iron dihydroporphyrin in low-temperature resistance of oilseed and vegetable crops, and methods for achieving low-temperature resistance. The low-temperature protection agent for oilseed and vegetable crops includes iron dihydroporphyrin; the method for low-temperature resistance of oilseed and vegetable crops includes treating them with iron dihydroporphyrin. Its advantages lie in the fact that the iron dihydroporphyrin-containing plant low-temperature resistance regulator of this invention has a certain stress resistance effect on oilseed and vegetable crops, can reduce the chilling injury index of oilseed and vegetable crops, and provides a new approach and reference for improving the low-temperature resistance of oilseed and vegetable crops.

This invention proposes a magnetic field-coupled low-temperature pre-storage preservation method for mitigating chilling injury during peach storage. During the low-temperature pre-storage process, a static magnetic field is coupled, which can be achieved using an external magnetic field on existing refrigeration equipment. This eliminates the need for significant modifications to existing refrigeration equipment, saving on equipment and time costs. The magnetic field-coupled low-temperature treatment method does not involve the use of chemical preservatives, thus avoiding food safety issues. It is a chemical-free, simple, efficient, green, and safe method for controlling chilling injury during peach storage. It does not require highly skilled operators, facilitating the widespread application of this invention.