CN101228895A - Preservation and fresh-keeping method of fruits and vegetables - Google Patents
Preservation and fresh-keeping method of fruits and vegetables Download PDFInfo
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- CN101228895A CN101228895A CNA2008100264606A CN200810026460A CN101228895A CN 101228895 A CN101228895 A CN 101228895A CN A2008100264606 A CNA2008100264606 A CN A2008100264606A CN 200810026460 A CN200810026460 A CN 200810026460A CN 101228895 A CN101228895 A CN 101228895A
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Abstract
The invention discloses a fresh-keeping method for fruits and vegetables, which comprises the following steps that: (1) selecting fruits and vegetables and encasing in boxes; (2) prestorage: disinfecting the prestorage room and placing in fruit boxes full of fruits and vegetables; when the prestorage begins, turning on an ultrasonic humidifiens and an ozone generator to control the relative humidity of the prestorage room less than 80 percent, the ozone concentration of the prestorage room between 5 and 20mg/m<3>; (3) storing in the storeroom: disinfecting the storeroom and placing in the prestored fruit boxes and at the same time turning on the ultrasonic humidifiens and the ozone generator to control the relative humidity of the storeroom between 80 percent and 98 percent, the ozone concentration of the storeroom between 5 and 20mg/m<3>. The invention combines ultrasonic humidifying with ozone sterilization to carry out humidification and sterilization and antisepsis to the fruits and vegetables, etc., stored in the storeroom; moreover, synchronically preventing fresh fruits and vegetables from wilting and decay, which greatly reduces the decay rate of raw material and keeps the raw material in good state, thus acquiring a longer preservation period.
Description
Technical field
The present invention relates to the storage technique of agricultural product, specifically, relate to a kind of method for storing and refreshing of fruits and vegetables.
Background technology
Fresh fruit of vegetables after gathering on a large scale, because the preservation and freshness improper measures, the rotten loss after adopting is generally all up to 25%～35%.Fresh fruit of vegetables will obtain long storage ﹠ fresh-keeping period, must satisfy three primary conditions usually, that is: prevent the fresh fruit of vegetables dehydration, thereby they are not wilted, and keeps stronger resistance and fresh condition of merchandise; Prevent a large amount of breedings of microorganism on fresh fruit of vegetables surface and take place rotten; Keep a reasonably storage low temperature, because of too fast respiration consumption and transpiration a large amount of losses take place to prevent nutritional labeling that fruits and vegetables are contained and moisture.
Fruits and vegetables are preserved at normal temperatures, and the preservation and freshness cost is lower.But fruits and vegetables in the storage of room temperature storage fresh-keeping warehouse, because the reduction of storehouse temperature is to rely on to utilize the inside and outside natural temperature differential in storehouse to carry out ventilation, discharge hot-air in the storehouse, introduce the air of lower temperature outside the storehouse, so ambient humidity very low usually when much lower (particularly in the humidity ratio storehouse outside the storehouse) in the storehouse, temperature are higher, fruits and vegetables dehydration and microbial reproduction are all very fast, so the room temperature storage freshness date of fruits and vegetables is all very short.Preserving moisture of the present domestic fruits and vegetables of preserving in the room temperature storage storehouse mainly by hanging wet straw screen or mat in the watering of storage ground, storehouse, fruit being reached with film wrapped enclose coating etc. at fruit surface, prevents the fruit dehydration.Thereby these methods often bring germ with the ground water evaporates spread in increase the weight of in the storage air that the storage disease is polluted, the inhomogeneous and film bag fruit of humidity and the productivity ratio of using coating (being everlasting wherein with chemical preservative) to bring at fruit surface lowly reach problems such as chemical contamination in the storehouse.
The fruits and vegetables of in mechanical freezer, preserving, because temperature is lower, the storage initial stage, really the respiration consumption of the breeding of watch germ and fruits and vegetables was all slower; But, under the constant situation of the air-steam content in mechanical freezer,, cause air humidity constantly to descend along with the reduction of storehouse temperature, the continuous dehydration of fruits and vegetables, the resistance of fruits and vegetables constantly descends, and loss and morbidity rotting rate increase.
The ultrasonic wave humidification is to utilize non-mode of heating that running water is become tiny spray painting to go out, and increases humidity in the storehouse, and it is very low to consume energy, and humidification is respond well.At present domestic some general reports that paper studies is reported and ozone sterilization is used on fruits and vegetables that general report that single ultrasonic wave humidification is applied to gas adjusted cold store and single ozone are arranged assorted mandarin orange (day grass, Nan Xiang, Nova), red gumbo, tomato, lichee, mango, Chinese chestnut and heart fruit physiological effect.The common issue with of these report existence is at present, using ultrasound ripple humidification (opinion) in air-conditioned cold store only at other fruit vegetables storing storehouse using ultrasound ripple humidification, or briefly touch upon the ultrasonic wave humidification and can be used for preserving fruit and vegetable utilizing, do not consider simultaneously that the quick breeding of germ that single ultrasonic wave humidification brings can quicken rotting of fruits and vegetables on the contrary; The research report that ultrasonic wave humidification and ozone sterilization is not closely combined on storage fruit and vegetable, and relevant report is all very general and not concrete.Therefore, the effect of ultrasonic wave air-humidification method on storage fruit and vegetable of combining closely with ozone sterilization at present not is unsatisfactory.
Summary of the invention
The objective of the invention is the deficiency that exists on the existing fruits and vegetable stock and preserving freshness, long, fresh-keeping effect of a kind of fruit vegetables storing time storage fruit and vegetable method preferably is provided.
To achieve these goals, the present invention adopts following technical scheme:
The present invention combines closely ultrasonic wave humidifying technology and ozone sterilization treatment technology, to air in the storage and the fruits and vegetables that contact with air etc. carry out humidification with sterilize anticorrosion, prevent fresh fruit of vegetables dehydration wilting and rotten, thereby make their obtain long storage ﹠ fresh-keeping period.Specifically may further comprise the steps:
(1) fruits and vegetables that need to clean after will selecting clean the chest control solid carbon dioxide branch of packing into then by clear water; Do not need the fruits and vegetables that clean, through the chest of directly packing into after selecting;
(2) pre-storage: sterilization between will storing in advance earlier, the fruit case that will fill fruits and vegetables is then put between pre-storage and is store in advance; Supersonic humidifier and ozone generator are opened in pre-storage beginning simultaneously, and the relative humidity between storing in advance is controlled at below 80%, and the ozone concentration between storing in advance is controlled at 5～20mg/m
3
(3) warehouse-in storage: with the storage sterilization, will store the fruit case of end then in advance and go into storage earlier, and open ultrasonic wave humidification and ozone generator simultaneously, the relative humidity in the storehouse is controlled at 80%～98%, in the time of humidification ozone concentration is controlled at 5～20mg/m
3
In the method for storing and refreshing of above-mentioned fruits and vegetables, sterilization is between the described pre-storage of step (2): handle with ultrasonic wave humidification and ozone sterilization simultaneously between pre-storage, make relative humidity reach 80%～95%, ozone concentration reaches 10～40mg/m
3, carried out disinfection in airtight 48 hours.Sterilization is opened ventilation fan after finishing, and the relative humidity between pre-storage is reduced to below 80%, closes simultaneously more than the ozone generator 24h, allows between pre-storage, the ozone natural decomposition in room temperature storage storehouse and the freezer disappears, so that the staff advances the storehouse operation.
In the method for storing and refreshing of above-mentioned fruits and vegetables, the described storage sterilization of step (3) is: storage is handled with ultrasonic wave humidification and ozone sterilization simultaneously, makes relative humidity reach 80%～95%, and ozone concentration reaches 10～40mg/m
3, carried out disinfection in airtight 48 hours.Sterilization is opened ventilation fan after finishing, and the relative humidity between pre-storage is reduced to below 80%, closes simultaneously more than the ozone generator 24h, allows between pre-storage, the ozone natural decomposition in room temperature storage storehouse and the freezer disappears, so that the staff advances the storehouse operation.
Above-mentioned storage fruit and vegetable method is applicable to the preservation and freshness of carrying out fresh fruit of vegetables in room temperature storage storehouse, mechanical freezer or the movable type mechanical refrigerator car (train and automobile); Be applicable to horse water tangerine, husky (sand) sugared tangerine, the tribute mandarin orange, lichee, longan, Chinese chestnut, banana, mango, the rock sugar mandarin orange, temperature continent mandarin orange, Rosa roxburghii, Smallantus sonchifolium, fig, cherry, strawberry, loquat, peach, plum, grape, plum, pear, apple, pineapple, fruit and cucumber such as muskmelon, lotus rhizome, mushroom, Asparagus, Ji Songrong, straw mushroom, mushroom, corn, green pea, genseng, spinach, cauliflower, bamboo shoots, burdock, caraway, broad bean, lucid asparagus, Chinese cabbage, green onion, leek, turnip, root-mustard, radish, onion, garlic, green pepper, green soy bean, pumpkin, the beanpod pea, watermelon, potato, eggplant, the beanpod Kidney bean, cucumber, blue or green taro, lettuce, the Piao seeds, beautiful gill fungus, the bean sprouts, Chinese yam, asparagus (asparagus), fresh vegetables behind the freshly harvesteds such as garlic shoot and edible mushroom.The present invention also is applicable to the preservation and freshness of flowers, clean vegetables, hill dish and other fresh and live agricultural product in addition.
When storage was the room temperature storage storehouse, at duration of storage, the relative humidity in the storehouse was controlled at 80%～98% by the ultrasonic wave humidification, in the time of humidification ozone concentration is controlled at 5～20mg/m
3In hot season, storehouse temperature as the normal temperature storage is higher than ambient temperature, change to extraneous Cryogenic air by ventilation fan early morning every day, make and keep lower temperature in the storehouse, start ultrasonic humidifier and ozone generator timely simultaneously after ventilation finishes, make that humidity and ozone concentration reach requirement in the storehouse.When storage was the storage of mechanical freezer, at duration of storage, ultrasonic wave humidification relative humidity was controlled at 80%～98% in the storehouse, in the time of humidification ozone concentration is controlled at 5～20mg/m
3
Compared with prior art, the present invention has following beneficial effect:
The present invention combines closely ultrasonic wave humidification and ozone sterilization processing, be applied to inseparably in the storage fresh fruit of vegetables be carried out preservation and freshness.The present invention simultaneously fruits and vegetables in the storage etc. is carried out humidification and sterilization is anticorrosion, prevents that synchronously the fresh fruit of vegetables dehydration from wilting and rot, and significantly reduces the rotting rate of raw material, makes raw material keep good fresh state, thereby makes their obtain long storage ﹠ fresh-keeping period.
The specific embodiment
Embodiment 1: the ultrasonic wave humidification ozone preservation and freshness of horse water tangerine
1. gathering of fruit: when fruit colour has 8 one-tenth to change yellow or the sugar content of fruit gather when reaching 12～13%.Strictness is avoided fruit is caused any scar when gathering.
2. classification: carry out classification by the fruit diameter size.
3. clean: fruit clear water flush away impurity and dirt.
4. drainage: around will putting into through the fruit that cleans and the fruit case in case tail band hole, suitably filter the solid carbon dioxide branch.Every case fruit weight is 10～15kg.
5. pre-storage: will put between pre-storage through filter solid carbon dioxide branch, the fruit case of filling fruit and store in advance (fruit the loading amount of fruit case with apart from fruit case lid 2～3cm, do not push up fruit case lid degree of being, in order to avoid the fruit case weighs fruit wounded when going into to store pile).The pre-storage time is 3～5 days.Supersonic humidifier and ozone generator are opened in pre-storage beginning simultaneously, and the relative humidity between storing in advance is controlled at below 80%, and ozone concentration is controlled at 5～20mg/m
3
6. warehouse-in storage:
(1) normal temperature storehouse storage: the fruit that will store end in advance moves into the storage of room temperature storage storehouse.The pile height of horse water tangerine fruit case with holes is 3～6 layers.By the ultrasonic wave humidification, the relative humidity in the storehouse is controlled at 80～98%; In the time of the ultrasonic wave humidification, the ozone concentration of storage is controlled at 5～20mg/m by ozone generator
3
(2) freezer storage: the fruit that will store end in advance moves into the freezer storage.The pile of fruit case is also undertaken by Chinese character pin-shaped, piles high 3～5 layers.By the ultrasonic wave humidification, the relative humidity in the storehouse is controlled at 80～99%; In the time of the ultrasonic wave humidification, the ozone concentration of storage is controlled at 5～20mg/m by ozone generator
3Temperature is controlled at 5～10 ℃.
7. fruit is gone into before the storage and the management of duration of storage
(1) the storehouse sterilization before the storage is store and put in storage to fruits and vegetables in advance: between pre-storage, room temperature storage storehouse and freezer all make relative humidity reach 80～98% with the ultrasonic wave humidification, make with ozone generator that ozone concentration reaches 10～40mg/m in the storehouse
3, airtight 48h carries out the storehouse sterilization, opens ventilation fan then, relative humidity between pre-storage is reduced to below 80%, close simultaneously more than the ozone generator 24h, allow between pre-storage, the ozone natural decomposition in room temperature storage storehouse and the freezer disappears, so that the staff advances the storehouse operation.
(2) during the fruit storage: room temperature storage storehouse duration of storage, the relative humidity in the storehouse is controlled at 80～98% by the ultrasonic wave humidification; In the time of the ultrasonic wave humidification, ozone concentration is controlled at 5～20mg/m
3In hot season, storehouse temperature as the normal temperature storage is higher than ambient temperature, and change to extraneous Cryogenic air by ventilation fan early morning every day, makes to keep lower temperature in the storehouse, in time start ultrasonic humidifier and ozone generator after ventilation finishes, make that humidity and ozone concentration reach requirement in the storehouse.Horse water tangerine is at the freezer duration of storage, and relative humidity is controlled at 80%～98% by the ultrasonic wave humidification in the storehouse; In the time of humidification the ozone concentration storage is controlled at 5～20mg/m
3
Horse water tangerine carries out preservation and freshness by the above method of the present invention, and the room temperature storage freshness date can reach 2～4 months, and the freezer storage ﹠ fresh-keeping period can reach 3～6 months or longer.The inventive method can be carried out the preservation and freshness of horse water tangerine on a large scale.
Embodiment 2: the ultrasonic wave humidification ozone method for storing and refreshing of lotus rhizome
1. lotus rhizome gathers
The rhizoma nelumbinis of gathering lotus rhizome full, that do not have the machinery wound is used for preservation and freshness, and requires the unmatchful joint gas leakage of lotus rhizome.Strictness is avoided rhizoma nelumbinis is caused any scar when gathering.
2. classification:
Carry out classification by the rhizoma nelumbinis diameter.
3. clean
With clear water the earth on rhizoma nelumbinis surface is cleaned.
4. drainage
To put into the fruit case in case tail band hole through the rhizoma nelumbinis that cleans, suitably filter the solid carbon dioxide branch.Every case rhizoma nelumbinis weight is 10kg.
5. warehouse-in storage
(1) normal temperature storehouse storage: the lotus root of vanning is inserted the storage of room temperature storage storehouse.The pile height of rhizoma nelumbinis fruit case with holes is 3～6 layers.By the ultrasonic wave humidification, the relative humidity in the storehouse is controlled at 80～98%; In the time of the ultrasonic wave humidification, the ozone concentration of storage is controlled at 5～20mg/m by ozone generator
3
(2) freezer storage: the rhizoma nelumbinis of vanning is inserted the freezer storage.The pile of rhizoma nelumbinis case is undertaken by Chinese character pin-shaped, piles high 3～5 layers.By the ultrasonic wave humidification, the relative humidity in the storehouse is controlled at 80～98%, by ozone generator the ozone concentration of storage is controlled at 5～20mg/m
3Temperature is controlled at 1～2 ℃.
6. go into before the storage and the management of duration of storage
(1) the storehouse sterilization before the rhizoma nelumbinis warehouse-in storage: room temperature storage storehouse and freezer all make relative humidity reach 80%～98% with the ultrasonic wave humidification, in the time of humidification, make that ozone concentration reaches 10～40mg/m in the storehouse
3, airtight 48h carries out the storehouse sterilization.Close then more than the ozone generator 24h, the ozone natural decomposition in room temperature storage storehouse and the freezer is disappeared, so that the staff advances the storehouse operation.
(2) rhizoma nelumbinis duration of storage: room temperature storage storehouse duration of storage, the relative humidity in the storehouse is controlled at 80～98% by the ultrasonic wave humidification; The ozone concentration storage is controlled at 5～20mg/m in earlier stage
3In hot season, storehouse temperature as the normal temperature storage is higher than ambient temperature, and change to extraneous Cryogenic air by ventilation fan early morning every day, makes to keep lower temperature in the storehouse, in time start ultrasonic humidifier and ozone generator after ventilation finishes, make that humidity and ozone concentration reach requirement in the storehouse.Rhizoma nelumbinis is at the freezer duration of storage, and relative humidity is controlled at 80%～98% by the ultrasonic wave humidification in the storehouse; The ozone concentration storage is controlled at 5～20mg/m in earlier stage
3
Lotus rhizome carries out preservation and freshness by the above method of the present invention, and the room temperature storage freshness date can reach 2～3 months, and the freezer storage ﹠ fresh-keeping period can reach 4～8 months or longer.The inventive method can be carried out the preservation and freshness of lotus rhizome on a large scale.
Embodiment 3: the ultrasonic wave humidification ozone method for storing and refreshing of pear
1. pear gathers
Picking fruit is grown complete, and nutritional labeling accumulates sufficient pear for preservation and freshness.Strictness is avoided fruit is caused any scar when gathering.
2. classification:
Diameter by pear is carried out classification.
3. clean
If planting environment has air pollution, the fruit after gathering needs the peace and quiet fruit of clear water.
4. drainage
To put into the fruit case in case tail band hole through the pear fruit that cleans, suitably filter the solid carbon dioxide branch.Every case fruit weight is 10kg.
5. warehouse-in storage
(1) normal temperature storehouse storage: the pear of vanning is inserted the storage of room temperature storage storehouse.The pile height of pear fruit case with holes is 3～6 layers.By the ultrasonic wave humidification, the relative humidity in the storehouse is controlled at 80～98%; In the time of the ultrasonic wave humidification, the ozone concentration of storage is controlled at 5～20mg/m by ozone generator
3
(2) freezer storage: the pear fruit of vanning is inserted the freezer storage.The pile of pears case is undertaken by Chinese character pin-shaped, piles high 3～5 layers.By the ultrasonic wave humidification, the relative humidity in the storehouse is controlled at 80～98%; In the time of the ultrasonic wave humidification, the ozone concentration of storage is controlled at 5～20mg/m by ozone generator
3Temperature is controlled at 0～2 ℃.
6. go into before the storage and the management of duration of storage
(1) the storehouse sterilization before the pear warehouse-in storage: room temperature storage storehouse and freezer all make relative humidity reach 80%～98% with the ultrasonic wave humidification, in the time of humidification, make that ozone concentration reaches 10～40mg/m in the storehouse
3, airtight 48h carries out the storehouse sterilization.Close then more than the ozone generator 24h, the ozone natural decomposition in room temperature storage storehouse and the freezer is disappeared, so that the staff advances the storehouse operation.
(2) pear duration of storage: room temperature storage storehouse duration of storage, the relative humidity in the storehouse is controlled at 80～98% by the ultrasonic wave humidification; In the time of the ultrasonic wave humidification, ozone concentration is controlled at 5～20mg/m
3In hot season, storehouse temperature as the normal temperature storage is higher than ambient temperature, and change to extraneous Cryogenic air by ventilation fan early morning every day, makes to keep lower temperature in the storehouse, in time start ultrasonic humidifier and ozone generator after ventilation finishes, make that humidity and ozone concentration reach requirement in the storehouse.Pear is at the freezer duration of storage, and relative humidity is controlled at 80%～98% by the ultrasonic wave humidification in the storehouse; In the time of the ultrasonic wave humidification, the ozone concentration storage is controlled at 5～20mg/m in earlier stage
3
Pear carries out preservation and freshness by the above method of the present invention, and the room temperature storage freshness date can reach 20～60 days, and the freezer storage ﹠ fresh-keeping period can reach 3～6 months.The inventive method can be carried out the preservation and freshness of pear on a large scale.
Embodiment 4: the ultrasonic wave humidification ozone method for storing and refreshing of Chinese chestnut
1. Chinese chestnut gathers
Fine day gather abundant ripe Chinese chestnut fruit pack into around fruit case with holes, every case dress fruit 10～20kg, Chinese character pin-shaped pile is in the pre-storage in pre-storage storehouse 3～7 days of ventilating.Keeping the ozone concentration in pre-storage storehouse during the pre-storage is 5～20mg/m
3
2. warehouse-in refrigeration
To insert the freezer storage through the Chinese chestnut fruit of pre-storage.The pile height of Chinese chestnut fruit case with holes is 3～6 layers.By the ultrasonic wave humidification, the relative humidity in the storehouse is controlled at 80～98%; In the time of the ultrasonic wave humidification, the ozone concentration of storage is controlled at 5～20mg/m by ozone generator
3Temperature is controlled at 1～5 ℃.
3. go into before the storage and the management of duration of storage
(1) the storehouse sterilization before the Chinese chestnut warehouse-in storage: make the relative humidity of freezer reach 80%～98% with the ultrasonic wave humidification, in the time of humidification, make that ozone concentration reaches 10～40mg/m in the storehouse
3, airtight 48h carries out the storehouse sterilization.Close then more than the ozone generator 24h, the ozone natural decomposition in room temperature storage storehouse and the freezer is disappeared, so that the staff advances the storehouse operation.
(2) during the chestnut storage: the relative humidity in the storehouse is controlled at 80～98% by the ultrasonic wave humidification; In the time of the ultrasonic wave humidification, ozone concentration is controlled at 5～20mg/m
3
Chinese chestnut carries out preservation and freshness by the above method of the present invention, and freshness date can reach 3～6 months or longer.The inventive method can be carried out the preservation and freshness of Chinese chestnut on a large scale.
Claims (7)
1. the method for storing and refreshing of fruits and vegetables is characterized in that adopting ultrasonic wave humidification and ozone sterilization in the fruit vegetables storing storehouse.
2. the method for storing and refreshing of fruits and vegetables as claimed in claim 1 is characterized in that comprising the steps:
(1) fruits and vegetables that need to clean after will selecting clean the chest control solid carbon dioxide branch of packing into then by clear water; Do not need the fruits and vegetables that clean, through the chest of directly packing into after selecting;
(2) pre-storage: sterilization between will storing in advance earlier, the fruit case that will fill fruits and vegetables is then put between pre-storage and is store in advance; Supersonic humidifier and ozone generator are opened in pre-storage beginning simultaneously, and the relative humidity between storing in advance is controlled at below 80%, and the ozone concentration between storing in advance is controlled at 5～20mg/m
3
(3) warehouse-in storage: with the storage sterilization, will store the fruit case of end then in advance and go into storage earlier, and open ultrasonic wave humidification and ozone generator simultaneously, the relative humidity in the storehouse is controlled at 80%～98%, in the time of humidification ozone concentration is controlled at 5～20mg/m
3
3. the method for storing and refreshing of fruits and vegetables as claimed in claim 2 is characterized in that sterilization is between the described pre-storage of step (2): handle with ultrasonic wave humidification and ozone sterilization simultaneously between pre-storage, make relative humidity reach 80%～95%, ozone concentration reaches 10～40mg/m
3, carried out disinfection in airtight 48 hours.
4. the method for storing and refreshing of fruits and vegetables as claimed in claim 2, it is characterized in that the described storage sterilization of step (3) is: storage is handled with ultrasonic wave humidification and ozone sterilization simultaneously, makes relative humidity reach 80%～95%, and ozone concentration reaches 10～40mg/m
3, carried out disinfection in airtight 48 hours.
5. the method for storing and refreshing of fruits and vegetables as claimed in claim 1 is characterized in that described storage is room temperature storage storehouse, mechanical freezer or movable type mechanical refrigerator car.
6. the method for storing and refreshing of fruits and vegetables as claimed in claim 1, it is characterized in that described fruits and vegetables are horse water tangerine, the granulated sugar tangerine, the tribute mandarin orange, lichee, longan, Chinese chestnut, banana, mango, the rock sugar mandarin orange, temperature continent mandarin orange, perverse pears, Smallantus sonchifolium, fig, cherry, strawberry, loquat, peach, plum, grape, plum, pear, apple, pineapple, muskmelon, cucumber, lotus rhizome, mushroom, Asparagus, Ji Songrong, straw mushroom, mushroom, corn, green pea, genseng, spinach, cauliflower, bamboo shoots, burdock, caraway, broad bean, lucid asparagus, Chinese cabbage, green onion, leek, turnip, root-mustard, radish, onion, garlic, green pepper, green soy bean, pumpkin, the beanpod pea, watermelon, potato, eggplant, the beanpod Kidney bean, cucumber, blue or green taro, lettuce, the Piao seeds, beautiful gill fungus, the bean sprouts, Chinese yam, asparagus or garlic shoot.
7. the method for storing and refreshing of fruits and vegetables as claimed in claim 6 is characterized in that described fruits and vegetables are horse water tangerine, lotus rhizome, pear or Chinese chestnut.
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| CN 200810026460 CN101228895B (en) | 2008-02-26 | 2008-02-26 | Preservation and fresh-keeping method of fruits and vegetables |
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| CN2449488Y (en) * | 2000-10-13 | 2001-09-26 | 陈忠平 | Ozone sterilization detoxifying cabinet |
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| CN2646601Y (en) * | 2003-09-26 | 2004-10-06 | 东莞市海星恒湿设备有限公司 | Ultrasonic humidifying machine having sterilization function |
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