38 results about "Tropical fruit" patented technology

The invention discloses bacillus amyloliquefaciens GX0003936 and application thereof, and belongs to the technical field of microorganism application. The invention discloses bacillus amyloliquefaciens GX0003936 with a broad-spectrum bacteriostatic effect, which is preserved in the China General Microbiological Culture Collection Center on March 26, 2025, and the preservation number of the bacillus amyloliquefaciens GX0003936 is CGMCC (China General Microbiological Culture Collection Center) No.33987. The bacterial strain has broad-spectrum antibacterial activity, can be used for remarkably inhibiting the growth of mycelia of colletotrichum musae and colletotrichum frutescens, and can be used for remarkably reducing the disease incidence rate of tropical fruits such as bananas, mangoes and the like in the postharvest storage period. Meanwhile, the strain shows a good inhibition effect on various plant pathogenic fungi, and has a potential broad-spectrum biocontrol effect.

The invention provides a tropical fruit preservative film which is of a double-layer structure, the outer layer is a moisture-resistant antibacterial layer, and the inner layer is a water-absorbing antifogging antibacterial layer; and the water-absorbing anti-fog antibacterial layer also comprises a pH sensitive microcapsule. The outer layer is prepared from polyhydroxyalkanoate, a humidity sensitive type block copolymer and CuO / SiO2 antibacterial nano-enzyme; and the water-absorbing anti-fog antibacterial layer comprises polyhydroxyalkanoate, a humidity-sensitive block copolymer, hygroscopic zeolite, thymol, gallic acid and a pH-sensitive microcapsule. The preservative film has a certain hydrophobic effect, the humidity of a packaging microenvironment can be adjusted, breeding of putrefying bacteria can be inhibited, meanwhile, thymol and gallic acid form a slow-release antibacterial system, and tropical fruits keep good quality in the storage and transportation links through cooperation of all the components; besides, the pH sensitive microcapsules can respond to acidic substances generated by corruption in real time, help merchants to quickly sort deteriorated fruits, and provide a visual judgment basis for consumers at the same time.

The invention provides an edible coating fresh-keeping liquid suitable for low-temperature refrigeration of harvested tropical fruits and a storage and fresh-keeping method. The low-temperature cold storage edible film coating fresh-keeping liquid is soybean oil. When bananas or mangoes are coated with the edible coating liquid for low-temperature refrigeration, the occurrence of fruits under low-temperature refrigeration can be effectively inhibited, and the sensory quality and shelf life of the fruits can be maintained. Bananas or mangoes are subjected to soybean oil coating treatment, so that the relative conductivity of fruit tissues can be effectively reduced, and the integrity of fruit cell membranes is maintained; according to the present invention, the production of H2O2, O2 <-> and MDA can be significantly reduced, the activity of POD can be inhibited, and the activity of PPO, SOD and CAT can be enhanced so as to activate the anti-oxidation defense system of fruits, reduce the oxidative damage caused by cold injury, and enhance the accumulation of osmotic regulation substances; the content of antioxidant carotenoid can be increased, so that the stress resistance of the fruits is improved, and the cold injury of the fruits in the low-temperature storage process is reduced.

The invention relates to the technical field of artificial intelligence, and further relates to a northern greenhouse tropical fruit microclimate adaptive control system based on reinforcement learning. The system comprises a data acquisition module configured to be used for acquiring multi-channel sensor data according to a preset sampling period; the open-loop trajectory optimization module is configured to establish a neural ODE environment model based on the state vector, and perform open-loop trajectory optimization by adopting Pontryagin approximation to generate a control trajectory; the strategy fine tuning module is configured to configure a strategy network, and the strategy network performs training by simulating the action of the first time period of the learning control track and performs online fine tuning based on the deviation score of the whole window and the sensitivity of the energy consumption of the whole window; and the instruction execution module is configured to preferentially adopt the control track to generate an executable message sequence and issue the executable message sequence to the controlled equipment. According to the invention, control precision and stability can be maintained under different weather and crop conditions.

The invention relates to an irrigation facility for scale planting of tropical fruit trees in the field of irrigation equipment, which comprises a control terminal, the control terminal is in signal connection with an implementation layer and a detection layer, the implementation layer comprises a canopy micro-spraying module and a root zone drip irrigation module, and the detection layer comprises an illumination sensor, a humidity sensor and a temperature sensor. Irrigation water is pumped into the transition water tank through the water pump and then conveyed into the drip irrigation modules, due to the fact that the elastic coefficients of compression springs in different drip irrigation modules are different, under the same water pressure, the positions of sealing plugs in different drip irrigation modules are not completely consistent, and by controlling the water pressure, the sealing plugs in part of the drip irrigation modules do not move; part of the water outlets are communicated with the connecting part, differential irrigation is achieved, the amount of irrigation water in unit time can be controlled through the digging number of the drip irrigation openings in the outer protection pipe, irrigation for fruit trees with different irrigation requirements is achieved through one drip irrigation water conveying pipeline, and the irrigation cost is reduced.

This invention discloses a microwave sterilization device for tropical fruits, relating to the field of microwave sterilization technology. It includes: a housing with an open end on one side, used for heating and sterilizing fruits using microwaves; a placement rack located at the open end of the housing; a movable tray slidably connected to the placement rack, with several storage components arrayed on the tray. Each storage component includes: a base plate for supporting the tropical fruits, with a compensation pad on the base plate for wrapping the rapidly heating parts of the tropical fruits. The compensation pad reduces the heating rate of thin edges to prevent overheating and ensures even heat distribution. The compensation pad includes a wrapping layer made of a flexible material that is high-temperature resistant, corrosion-resistant, and microwave-permeable, filled with a liquid material with high dielectric loss; and a clamping component located on the base plate for clamping the tropical fruits to ensure a tight fit with the compensation pad.

The invention provides a tropical fruit growing period impedance measurement system and method based on a flexible sensing array, and relates to the technical field of fruit impedance measurement, and the system comprises a flexible electrode array, a rear-end measurement circuit and a sensing APP; the method comprises two modes, the first mode is single measurement for judging the current fruit picking state, and the second mode is continuous measurement for continuously evaluating the quality of the tropical fruits. According to the invention, lossless and accurate detection of tropical fruits in the growing period is realized, data sampling is carried out through the flexible array electrode, the rear-end measurement circuit and the sensing APP, enrichment and accuracy of classified data are realized, and through a single-time measurement mode and a continuous measurement mode model, the detection accuracy of the tropical fruits in the growing period is improved. According to the invention, comprehensive and accurate perception of the quality of the tropical fruits in the growing period under different situations is realized, and the wireless communication module is connected with the sensing APP, so that real-time monitoring and visualization of the quality of the tropical fruits in the growing period are realized.

The invention relates to the technical field of food processing, and discloses a tropical melon and fruit crisp chip preparation method based on a differential pressure flash evaporation method, which comprises the following steps: S1, raw material pretreatment: selecting tropical fruits, peeling, removing seeds, cleaning, cutting into uniform fruit chips with the thickness of 2-5mm, and carrying out anti-oxidation treatment on the easily oxidized fruits, performing short-time hot air pre-dehydration on the fruits with relatively high moisture content; s2, low-pressure preheating: putting the fruit slices into a differential pressure flash evaporation device, and preheating for 10-15 seconds under the conditions that the pressure is 1.0-2.0 bar and the temperature is 50-60 DEG C; and S3, high-temperature and high-pressure heating: after preheating the fruit slices, raising the environmental pressure to 2.5-3.5 bar, raising the temperature to 65-75 DEG C, and keeping for 20-40 seconds. According to the present invention, with the multi-stage pressure difference flash evaporation method, the water migration and puffing process is accurately controlled, the uniform puffing and the water distribution of the fruit slices are ensured, and compared with the traditional process, the improved method can well retain the nutritional components in the fruits and reduce the heat damage.

The invention provides a special-area drawer and a refrigerator, the special-area drawer comprises a sealing cavity, a drawer, air duct foam and a semiconductor refrigeration module, the top of the air duct foam sinks downwards to form a hot-end air duct, and the bottom of the air duct foam sinks inwards to form a cold-end air duct; the semiconductor refrigeration module comprises a semiconductor refrigeration sheet, a cold end aluminum block and a hot end aluminum block; the cold-end aluminum block is fixed in the cold-end air duct, the hot-end aluminum block is fixed in the hot-end air duct, and the semiconductor chilling plate is arranged between the cold-end aluminum block and the hot-end aluminum block. The interior of the drawer is refrigerated through the semiconductor refrigeration module, a true sealing state without cold exchange with a refrigerator chamber is achieved, and the problems that an existing drawer in a special area is complex in temperature and humidity control structure, temperature fluctuation is prone to being influenced by factors such as defrosting of a refrigerator refrigeration system, constant temperature and humidity are not easy to achieve, and odor tainting is caused between the drawer and the refrigerator chamber are solved. And by utilizing the characteristic that the cold end and the hot end of the semiconductor module can be switched along with the current input direction, the drawer can be switched from refrigeration to warm storage and can be used for storing tropical fruits or unfreezing meat and the like.

To provide a tropical fruit processed food that can be stored and distributed for an extended period of time while preserving original taste, texture, and nutrient substances of tropical fruit, and a production method thereof.SOLUTION: A production method of tropical fruit processed food includes the steps of: peeling fresh tropical fruit after washed; cutting the peeled tropical fruit; steaming the cut tropical fruit to mature; mixing the steam-matured tropical fruit with purified water, organic sugar, and a browning preventive agent and packing the materials; and sterilizing, cooling and drying the mixed and packed tropical fruit. The tropical fruit is preferably selected from a group consisting of mango, banana, coconut, papaya, durian, passion fruit, litchi, dragon fruit, avocado, mangosteen, and pineapple.SELECTED DRAWING: Figure 4

The invention is a new and distinct variety of grapevine plant named ‘MN 1369’ that is characterized by its seedless berries (small seed traces only), its berries that are medium in size, its berries with a pleasant tropical fruit flavor, its loose berry clusters, its production of berries on secondary buds, and its berries with adherent skin unless overripe.

The invention relates to the technical field of artificial intelligence, in particular to a tropical fruit tree-oriented multi-modal phenotype recognition and precision irrigation method. Comprising the following steps that S1, a narrow-band near-infrared active light supplementing emitter is used for irradiating a canopy on an intelligent inspection robot holder, and a visible light full-spectrum illumination unit is used for emitting linear polarization detection light through a first linear polarization optical filter; s2, forming a standardized heterogeneous bimodal input tensor by taking the narrowband near-infrared transmission gray original image as a reference; s3, inputting the standardized heterogeneous bimodal input tensor into a deep multi-branch feature coupling convolutional neural network for forward reasoning to obtain a physiological water demand state index; and S4, when the physiological water demand state index falls back to be not greater than the standard healthy water demand reference value, closing the electromagnetic valve group. According to the method, the actual water demand degree of the fruit tree can be reflected more truly and stably, and interference caused by complex illumination and surface reflection is effectively inhibited.

1. Name of the designed product: packing bag (tropical fruit store). 2. Use of the designed product: used for packing food. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo showing the design points: front view. 5. The designed product is a plane product, so the left view is omitted; the designed product is a plane product, so the right view is omitted; the designed product is a plane product, so the top view is omitted; the designed product is a plane product, so the bottom view is omitted.

The application discloses a kind of high fruit aroma low sour taste flavor beer and its brewing method, belong to beer technical field.The technical scheme includes that flavor beer original wort concentration is 15-18 °P, alcohol content is 6.0-7.0%vol, colority is 10-25EBC, bitterness content is 10-15BU, pH is 3.8-4.1, total ester content is 60-90mg / L, alcohol ester ratio is 0.5-0.7, 4-ethylphenol content is 200-300mg / L, 4-ethylguaiacol content is 100-200mg / L, 4-ethylphenol:4-ethylguaiacol is 1.5-2.0;After sensory evaluation, flavor beer has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste during fermentation process.The application is applied to high fruit aroma low sour taste flavor beer brewing aspect, solve the problem that traditional sour beer fermentation product is strong, and flavor is unstable during fermentation process, can output such as isopentanoic acid and is considered as "putrefactive flavor" product, has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste.

The invention discloses bio-based solid waste modified asphalt and a preparation method thereof, and belongs to the technical field of modified asphalt. The bio-based solid waste modified asphalt comprises the following raw materials in percentage by mass: 62-81.8% of matrix asphalt, 10-25% of tropical fruit waste powder, 6-9% of a binding agent, 1.5-3% of an auxiliary binding agent and 0.7-1% of a stabilizer, wherein the binding agent is rubber powder; the auxiliary binding agent is alcohol ether carboxylate; the stabilizer is a silane coupling agent; the tropical fruit waste powder is pre-treated by the stabilizer and the auxiliary binding agent in advance and then dried. According to the invention, stable use of the tropical fruit waste in the matrix asphalt is realized, the high-temperature stability and low-temperature stability of the matrix asphalt are effectively improved, so that the use performance of a pavement asphalt layer is comprehensively improved, the preparation is simple, resourceful treatment of the tropical fruit waste is realized, and important economic and environment-friendly benefits are achieved.

The invention discloses a ternary compound food-grade ultralow-temperature partial freezing solution as well as a preparation method and an application of the ternary compound food-grade ultralow-temperature partial freezing solution. The ternary compounded food-grade ultralow-temperature partial freezing solution comprises a food-grade main base solution and an additive, the main base solution is composed of glycerol, ethanol and calcium chloride, and the additive comprises erythritol and rhamnolipid. The ultralow-temperature partial freezing liquid provided by the invention can simultaneously solve the contradictions, has the characteristics of food-grade safety, low freezing point at-60 DEG C, low viscosity at low temperature, easiness in pumping, high heat conductivity and no corrosion, and also can be used as a technical platform for realizing the purpose of improving the working efficiency by adjusting the working temperature. The precise quick-freezing requirements of various food materials from high-end aquatic products to tropical fruits are met.

The invention relates to the technical field of flavors and fragrances, in particular to an ester compound with elegant fruity flavor, a preparation method of the ester compound and a fragrant base with the elegant fruity flavor. The ester compound with the elegant fruity flavor has the following structural formula: the ester compound with the elegant fruity flavor prepared by the invention is furan-2-yl methanol (E)-(2-hydroxy-3-methylstyryl) carbamate, and the compound has a special elegant fragrance, is accompanied with a tropical fruit fragrance, and is elegant in fragrance and long in fragrance holding time. The preparation method of the compound is simple in process, convenient to operate and control, high in production efficiency and suitable for industrial production. The ester compound with the elegant fruity flavor is added into the prepared fragrant base with the elegant fruity flavor, and compared with the fragrant base without the compound with the elegant fruity flavor, the fragrant base with the elegant fruity flavor has more prominent fruit fragrance, fresh and elegant fragrance and tropical fruit fragrance, and the fragrance quality of the fragrant base is remarkably improved.

The invention discloses fruity milk tea and a preparation method thereof, and belongs to the field of food processing. Aiming at the problem that the existing milk tea is inconsistent in flavor expression in cold and hot states, the invention provides the fruit-flavored milk tea which comprises a milk tea base material and a temperature-sensitive carrier, the temperature-sensitive carrier comprises a food-grade thermosensitive carrier matrix, and the food-grade thermosensitive carrier matrix is internally encapsulated with tropical fruit essence; the outer surface of the food-grade thermosensitive carrier substrate is coated with citrus essence; the phase change temperature of the food-grade thermosensitive carrier matrix is 35-45 DEG C, and when the temperature is lower than the phase change temperature of the food-grade thermosensitive carrier matrix, the citrus fragrance is released; when the temperature is higher than the phase transition temperature of the food-grade thermosensitive carrier substrate, tropical fruit fragrance is released. The unique experience that different fragrances are released along with temperature changes in the drinking process is achieved, citrus fragrance is released during cold drinking, tropical fruit fragrance is released during hot drinking, and the requirements of consumers for different fragrance experiences of cold and hot drinks are met.

The present application relates to the technical field of degradable high molecular material, and particularly relates to a high-performance degradable intelligent fluorescent response film and a preparation method thereof, the present application utilizes degradable high molecular material, self-assembled organic filler and intelligent fluorescent response carbon dot material, realizes the stabilization of the carbon dot material and the two-dimensional sheet-shaped self-assembled organic filler through a solvothermal method-self-assembled organic filler technology, significantly improves the mechanical performance of the composite film by utilizing the two-dimensional organic sheet layer structure characteristics after being compounded with the degradable high molecular material, realizes the accurate and visual monitoring of trace mercaptan markers in the rotting process of tropical fruits by adjusting and controlling the distribution of the self-assembled organic filler, the multiple hydrogen bond structure of the degradable high molecular material and the carbon quantum dot nanostructure in the composite film network, and breaks through the bottleneck of high performance and multifunction of bio-based and degradable films.

The utility model discloses a south-north shared sunlight greenhouse which extends in the east-west direction, and the top of the greenhouse is made of transparent materials. The greenhouse is characterized in that isolation wall columns extending in the east-west direction are arranged in the greenhouse, and transparent wall bodies are arranged between the isolation wall columns; the greenhouse is divided into a south room and a north room by the transparent wall body. According to the south-north shared sunlight greenhouse, the greenhouse is divided into the south room and the north room; by means of the heat insulation effect of the north chamber, an environment suitable for growth of plants in the south can be provided in winter, and tropical fruits and crops are cultivated in the north.

This invention discloses a method for preparing NFC (Not From Concentrate) juice by microcapsule encapsulation of characteristic aromas from passion fruit, belonging to the field of tropical fruit non-concentrate juice processing technology. Addressing the problems of significant aroma loss and low encapsulation efficiency in traditional stepwise microcapsule processes during passion fruit NFC juice processing, this invention includes the following steps: selecting mature passion fruits with a soluble solids content ≥14%, washing, peeling, and deseeding; cold-pressing the pulp and filtering to obtain NFC juice; collecting the liquid aroma fraction through steam distillation of the peel and pomace; directly adding the liquid aroma fraction to the NFC juice, simultaneously adding a composite wall material composed of pectin and whey protein isolate at a mass ratio of 2:1; stirring evenly and homogenizing to allow the composite wall material and the natural pectin in the juice to form microcapsules in situ through electrostatic aggregation; and aseptically filling after sterilization and cooling. This method achieves zero aroma transfer loss and high encapsulation efficiency, and can be used to produce high-aroma, long-shelf-life natural passion fruit NFC juice.

The invention relates to a fruity flavor evaluation model and application thereof in improving the quality of Maotai-flavor baijiu, and the method comprises the following steps: firstly, constructing a set of flavor wheel evaluation system for finely dividing the fruity flavor of the Maotai-flavor baijiu into a stone fruit type, a kernel fruit type, a berry type, a citrus type, a tropical fruit type and other types; 30 key fruity active compounds and concentration ranges of the key fruity active compounds in the wine are identified, and finally an evaluation model is constructed according to the compounds and weights. During application, a to-be-detected wine sample and a standard reference sample prepared according to the various compounds are subjected to sensory comparison, or various compounds in the to-be-detected wine sample are detected and substituted into an evaluation model, so that the flavor characteristics and defects of the to-be-detected wine sample can be accurately diagnosed, and the wine quality optimization can be guided in a targeted manner. According to the method, subjectivity and fuzziness of a traditional sensory evaluation method are overcome, and a reliable standardized tool and a systematic solution are provided for realizing accurate evaluation, directional design and stable quality improvement of the flavor of the Maotai-flavor liquor.

The invention discloses an intelligent invasive pest monitoring and trapping system and method for tropical fruits, and relates to the technical field of pest control, the system comprises a multi-mode signal acquisition module, a data purification and identification module, a target signal regulation and control module, a precise trapping execution module and a monitoring report generation module; according to the invention, through multi-mode signal acquisition and intelligent identification, the accuracy of monitoring the pests invading the tropical fruits is improved, through integration of the piezoelectric acoustic sensor, the LED precise spectrum light source, the chemical attractant release assembly and the high-definition visual acquisition assembly, acoustic vibration, phototactic behaviors, chemical taxis and morphological characteristic data of the pests are synchronously obtained, and the accuracy of monitoring the pests invading the tropical fruits is improved. Based on a tropical invasion pest behavior characteristic database, through multi-mode signal validity index calculation, quantification of the effective proportion of each mode, elimination of environmental interference and guarantee of data reliability, and at the same time, in combination with pest behavior characteristic parameters, the identification priority of each mode is adaptively adjusted, and classification and statistics of target pests are completed.

The invention discloses a method for identifying aroma active components of bamboo chips, which comprises the following steps of: extracting aroma activity from the bamboo chips by using a supercritical carbon dioxide (SC-CO2) technology, and detecting and analyzing the aroma extracting solution of the bamboo chips by using a high-resolution mass spectrum system and a gas mass-smelling instrument combined system. The combination of the extraction and identification methods can comprehensively and accurately identify (+)-vaccinium asiaticum resinol 9 '-O-glucoside (lignan aroma), arbutin (plant aroma), gamma-terpinene (wood lemon flavor), 4-methylvalerophenone (with special aroma), 2-methylpyrazine (with nut flavor), 2-methylpyrazine (with special aroma), and the like in the bamboo chips. Nine characteristic aroma substances such as aroma (baking aroma), hydroxyacetone (caramel aroma), 3-furfural (special smell and almond flavor similar to benzaldehyde), tetrahydrofurfuryl alcohol propionate (tropical fruit flavor) and benzaldehyde (almond flavor) are adopted.

The application belongs to the technical field of biodegradable materials, and discloses a preparation method of a biodegradable preservative bag, which comprises the following preparation steps: coconut processing waste is cleaned, dried and coarsely crushed, and then is subjected to low-temperature modification treatment by adding a silane coupling agent under the condition of-10 to 0 DEG C to obtain modified coconut shell fiber powder; a tropical microbial inducer and a heat stabilizer are mixed, subjected to high-pressure homogenization and low-temperature spray drying to obtain a temperature-sensitive control agent powder; and maleic anhydride and polylactic acid are subjected to melt grafting reaction to obtain a maleic anhydride grafted polylactic acid reactive compatibilizer. The application has high air permeability and excellent preservative performance through coconut shell fiber reinforcement and microporous structure design, and can prolong the preservation period of litchi from 3 days to more than 7 days in the application of tropical fruit packaging, so that the transportation loss rate is significantly reduced and the commercial value of fruits is improved; the coconut processing waste is used as a reinforcing filler to realize high-value utilization of agricultural waste, reduce carbon emissions and have good environmental protection benefits.

A manual juicer, in particular for fruits, such as nuts, tropical fruits, citrus fruits or pomegranates, includes a stand with a support foot, an upper press head which can be moved vertically manually via a lever arm and a lower receiving housing with a press insert. The manual juicer may include a pulp remover which can remove the fruit residues from the receiving housing, whereby the pulp remover includes an annular segment with at least one inwardly aligned bar, preferably several bars, so that the residues can be lifted evenly. Alternatively, a pulp remover includes a strainer and a handle.

A system and a method for monitoring the degree of ripeness of a plurality of fruits, in particular tropical fruits, are described. The system includes a support having a plurality of cavities for containing the fruits, an RFID tag operating in the UHF band, associated to each cavity for containing a fruit and arranged, in use, in contact with or close to the fruit, an interrogation device of the RFID tag having a reader and an interrogation antenna. The interrogation antenna is arranged in a seat of the support and is operatively associated to an RFID tag associated to a containing cavity, and means for processing electromagnetic signals (data) related to the degree of ripeness of the fruits coming from the reading of the RFID tags by the.

The invention belongs to the field of biology, and particularly relates to clinacanthus nutans concentrated enzyme juice as well as a preparation method and application thereof. According to the clinacanthus nutans concentrated enzyme juice disclosed by the invention, clinacanthus nutans is taken as a main raw material, ingredients such as agilawood leaves, mulberry leaves, haws, morinda citrifolia, turmeric and fresh ginger are matched, meanwhile, tropical fruits such as papaya and passion fruits are added, and after step-by-step fermentation, the prepared enzyme concentrated juice has remarkable effects of resisting oxidation and reducing blood fat. The traditional Chinese medicine composition can be used for adjuvant therapy of various diseases such as nephritis, kidney stone, sore throat, hyperlipidemia and hypertension, and has remarkable health-preserving and health-care effects.

The invention relates to the technical field of degradable high polymer materials, in particular to a high-performance degradable intelligent fluorescence response thin film and a preparation method of the high-performance degradable intelligent fluorescence response thin film. The stability of the carbon dot material and the two-dimensional sheet-shaped self-assembled organic filler is realized through a solvothermal method-organic filler self-assembly technology, and after the carbon dot material and the degradable polymer are compounded to form a film, the mechanical property of the composite film is remarkably improved by utilizing the two-dimensional organic sheet structure characteristics of the composite film; by regulating and controlling the distribution of a multi-hydrogen bond structure of the self-assembled organic filler and the degradable high polymer material and a carbon quantum dot nano structure in a composite film network, accurate and visual monitoring of the film on trace mercaptan markers in the tropical fruit rot process is realized, and the bottleneck of high performance and multi-functionalization of bio-based and degradable films is broken through.

The invention discloses a quick-freezing fresh-keeping process for mango blocks, and belongs to the technical field of fruit and vegetable processing and freezing fresh-keeping, the mango blocks are soaked in a compound solution containing fucoidin and mannitol at low temperature, a'synbiotics fresh-keeping layer 'with physical barrier and prebiotics functions is constructed, and then pre-cooling, quick freezing and low-temperature high-humidity storage are combined, so that the fresh-keeping effect of the mango blocks is improved. The growth of ice crystals is effectively inhibited and cell damage is reduced. According to the technology, the juice loss rate after unfreezing is remarkably reduced, the hardness retention rate reaches 82.3%-88.1%, the color and luster are stable (delta E is smaller than or equal to 3.2), the sensory score exceeds 92, the technology is obviously superior to a traditional quick-freezing method, the quality of the mango blocks in the freezing process is efficiently kept, and a new path is provided for high-valued freezing preservation of tropical fruits.