6 results about "Green Leafy Vegetable" patented technology

The invention provides several kinds of natural saccharification leavening agents and a method for brewing yellow rice wine in a koji-free mode through the natural saccharification leavening agents. The natural saccharification leavening agent is biomass which is harvested from the nature, is not subjected to artificial inoculation and cultivation and has a saccharification or / and fermentation effect; comprising green seedlings of grains, ears of grains in a milk-ripe stage, pine pollen, bee pollen, flowers of edible flowers in a full-bloom stage, part of green vegetables and green edible aromatic plants, part of medicinal and edible plants, medicinal plants and the like. Such as wheat seedlings, green wheat kernels, pine pollen, corn bee pollen, rape bee pollen, kale, peanut seedlings, basil, rosemary, roses, sweet-scented osmanthus, mint, agastache rugosus, lotus leaves, mulberry leaves, leonurus, grape leaves and the like; the raw materials of the natural saccharification leavening agent are easy to obtain, various in variety and convenient to process, the brewed yellow wine can have faint scent, strong fragrance, medicine fragrance and flower fragrance at the same time through reasonable combination, the wine body taste is harmonious, fresh and mellow, the taste is pleasant, and meanwhile multiple health preserving and health care functions are achieved; the natural saccharification leavening agent can be used for grain fermentation at high temperature (about 35 DEG C) without rancidification, so that the stability of a wine brewing process is remarkably improved, and the failure probability of wine brewing is greatly reduced.

Leaf development, especially in leafy greens, is crucial for crop productivity. In various plants, DA1, a pivotal ubiquitin receptor that negatively regulates leaf growth, and EOD1 (ENHANCER1 OF DA1), an E3 ubiquitin ligases that interacts with DA1 through its RING domain, influence organ size. In this disclosure, in lettuce (Lactuca sativa), homologs genes were identified for both DA1 and EOD1, and da1 single mutants, da1 / eod1 double mutants, and DA1 overexpressing lines (DA1ox) were created. The da1 / eod1 double mutant exhibited a striking phenotype with larger organ size, accelerated growth, and increased biomass, resulting in higher yields and rapid growth traits pivotal for Controlled Environment Agriculture (CEA). Additionally, the da1 / eod1 double mutant displayed a pronounced ‘stay-green’ phenotype, characterized by elevated chlorophyll b levels, which implies extended shelf life, and enhanced postharvest quality, both traits indispensable for leafy vegetables in CEA settings. In contrast, the DA1ox line exhibited early senescence and diminished organ size. Based on these findings that spotlight the nuanced roles of the DA1-EOD1 module in modulating plant growth phases and its potential to revolutionize breeding strategies for improved yield and postharvest longevity in CEA-cultivated leafy greens, this disclosure provides guide RNAs for gene editing of DA1 and EOD1, and transformed lettuce having improved organ size and postharvest quality.

The application relates to the field of new packaging materials, and provides a composite film for fresh-keeping of green leaf vegetables and a preparation method thereof, main raw materials of the composite film including a base material, citric acid, glacial acetic acid and nicotinamide; the base material is a mixture of chitosan and polyvinyl alcohol; the preparation method is that chitosan and polyvinyl alcohol are dissolved and mixed, then a nicotinamide solution is added, stirring and ultrasonic treatment are conducted to uniformly distribute the components, and finally a flow casting process is adopted to form a film. The composite film can effectively delay oxidation and corruption of green leaf vegetables, and significantly prolong the shelf life of the green leaf vegetables. The composite film has good mechanical properties and flexibility, and is suitable for various fresh-keeping applications. The preparation process is simple, easy for large-scale production, the material is environment-friendly and biodegradable, and the composite film has a wide application prospect.

The patent details a novel method and apparatus for integrating solar nitrogen fixation into container farming systems. The core innovation revolves around a copper mesh electrode powered by solar energy to fix nitrogen directly from the atmosphere into forms usable by crops, such as ammonia. The system can operate independently from traditional nitrogen fertilizers and is designed to be modular and scalable for decentralized farming operations, particularly in urban or off-grid environments. The solar-powered nitrogen fixation process is efficient, utilizing low-voltage systems that eliminate the need for complex circuitry, enabling cost-effective, sustainable crop production. The nitrogen can be applied either via gaseous foliar feeding or through irrigation water, providing a continuous nitrogen source. This technology is especially beneficial for crops with high nitrogen demands, like leafy greens and herbs, offering an environmentally friendly and economically viable alternative to conventional nitrogen fertilization methods.

A device for cutting and sanitizing leafy green vegetables is provided. The device has a housing a feeding chute configured to receive leafy green vegetables; a roller configured to direct the leafy green vegetables through the device; a sanitization system disposed along the feeding path and / or over a post-cutting region, and a blade assembly according to one aspect. The sanitization system includes at least one of ultraviolet light emitters or sanitizing mist nozzles. The blade assembly includes at least one blade extending radially from the roller and the configured to cut the leafy green vegetables when the roller feeds the leafy green vegetables into the device.

This invention discloses a method for preserving the green color of leafy green vegetables used in fillings. The method involves first irradiating fresh leafy vegetables with alternating low-intensity pulsed light and ultraviolet C rays to maintain the integrity of the chloroplasts. Next, the irradiated leafy vegetables are subjected to enzyme inactivation and sterilization. Then, the vegetables are soaked in a solution of maltodextrin and sodium caseinate, dried, and finally cut, seasoned, stuffed, steamed, packaged, and refrigerated at 4°C to obtain a pre-prepared dish containing green vegetables. Vegetables processed using this method show a particularly significant improvement in green preservation after reheating following one week of refrigeration at 0°C–4°C. The preparation method provided by this invention is simple, uses pollution-free and inexpensive raw materials that are readily available, and solves the problem of yellowing and softening of leafy green vegetables during processing and storage, demonstrating its feasibility for application.