CN101543239B - Method for refreshing fruits or vegetables - Google Patents
Method for refreshing fruits or vegetables Download PDFInfo
- Publication number
- CN101543239B CN101543239B CN2009100831678A CN200910083167A CN101543239B CN 101543239 B CN101543239 B CN 101543239B CN 2009100831678 A CN2009100831678 A CN 2009100831678A CN 200910083167 A CN200910083167 A CN 200910083167A CN 101543239 B CN101543239 B CN 101543239B
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- fruit
- vegetables
- shelly
- degree
- cylindrical shell
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 115
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 81
- 238000000034 method Methods 0.000 title claims abstract description 33
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000011261 inert gas Substances 0.000 claims abstract description 25
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 22
- 238000012545 processing Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000007605 air drying Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 238000004321 preservation Methods 0.000 claims description 35
- 230000007306 turnover Effects 0.000 claims description 28
- 230000008859 change Effects 0.000 claims description 5
- 238000011017 operating method Methods 0.000 claims description 3
- 239000010453 quartz Substances 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 230000006378 damage Effects 0.000 abstract description 7
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 4
- 241001148471 unidentified anaerobic bacterium Species 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 8
- 244000241257 Cucumis melo Species 0.000 description 5
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 208000001034 Frostbite Diseases 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000019628 coolness Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000000284 resting effect Effects 0.000 description 2
- 206010003694 Atrophy Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a method for refreshing fruits or vegetables, which comprises the following steps: screening, cleaning and air drying fruits or vegetables to be refreshed; reducing temperature of the air-dried fruits or vegetables for three times, and performing refreshing packaging and processing on the air-dried fruits or vegetables; sealing a shelly or baggy die filled with the fruits or the vegetables, pumping air in the shelly or baggy die, and filling the shelly or baggy die with nitrogen or inert gas; performing ultraviolet sterilization on the fruits or the vegetables filled in the shelly or baggy die which is filled with the nitrogen or the inert gas; storing the processed fruits or vegetables in a freshness storeroom at a room temperature of between 1 and 4 DEG C for long-term storage; and raising the temperature for three times when the fruits or vegetables stored in the freshness storeroom are delivered out of the storeroom, delivering the fruits or vegetables out of the storeroom and marketing. The method can protect refreshed objects from frost damage or heat damage, can inhibit internal respiration of the refreshed objects, keep the internal moisture, and kill anaerobic bacteria in the fruits or vegetables at the same time.
Description
Technical field
The present invention relates to the food preservative technology field, be specifically related to a kind of fruit or Vegetable Preservation method.
Background technology
Be used for fruits, western muskmelon class, greengrocery preservation technique in the prior art and be divided into three kinds of methods substantially:
1, adopt the preservation by low temperature technology, preserving fruit, western muskmelon, vegetables at a certain temperature exactly, (0-5 ℃) carries out fresh-keeping to fresh-keeping object.
2, low temperature and high relative humidity is fresh-keeping, is exactly fruit, western muskmelon, vegetables are preserved (0-5 ℃) at a certain temperature, and ambient humidity is also higher simultaneously.
3, at indoor certain inert gas and the preservation by low temperature of charging into that stores fruit, western muskmelon, vegetables.
Adopting above-mentioned first kind of preservation technique is preservation by low temperature, and the major defect of existence is: after storing certain hour, fresh-keeping object is because of losing water atrophy, shrivelled, and mouthfeel descends greatly.
Adopting above-mentioned second kind of preservation technique is that low temperature and high relative humidity is fresh-keeping, and the major defect of existence is: though this kind method can guarantee that to a certain degree fresh-keeping object dehydration is slow, but strengthened the harm that causes going mouldy because of indoor humidity is excessive of fresh-keeping object.
Adopt above-mentioned the third preservation technique promptly to charge into inert gas, the major defect of existence is: a, the difficult balanced unanimity of indoor inert gas concentration that guarantees; B, because of the staff pass in and out indoor or gas exchange to cause gas outwards to run off serious, fresh-keeping effect descends; C, main be exactly indoor be full of inert gas after, the indoor oxygen that lacks, and inert gas itself can damage the person, make staff's personal safety can not get ensureing, and personnel's turnover is comparatively difficult, the consumption of inert gas also can be bigger simultaneously, and this will increase fruit, western muskmelon, Vegetable Preservation cost.
Summary of the invention
The objective of the invention is to overcome defective of the prior art; design a kind of fruit or Vegetable Preservation method; this method can protect fresh-keeping object not to be subjected to frostbite and heat evil; can suppress fresh-keeping subject internal respiration; keep moisture in the body, this method can be killed the anaerobic bacteria in fruit or the vegetables simultaneously.
For achieving the above object, technical scheme of the present invention is a kind of fruit or Vegetable Preservation method, and described preservation method comprises following operating procedure:
S1: treat that fresh-keeping fruit or vegetables are screened, cleaning, air-dry;
S2: fruit after air-dry or vegetables are temporarily deposited in the first turnover storehouse that room temperature is 18 degree～22 degree;
S3: behind the some hrs fruit in the first turnover storehouse or vegetables unloading are gone in the second turnover storehouse that room temperature is 8 degree～12 degree;
S4: behind the some hrs fruit or the vegetables of second turnover in the storehouse are transported to fresh-keeping packagings that room temperature is 4 degree～5 degree, handle in the operation room;
S5: after described fruit or vegetables change over to and are placed some hrs in the described operation room, with described fruit or vegetables be arranged on be used to pack with fresh-keeping shelly or bag shape mould in;
S6: the described shelly or the bag shape mould that will be provided with behind fruit or the vegetables seal processing, then the air of shelly or bag shape mould inside are extracted out, charge into nitrogen or inert gas again in shelly or bag shape mould;
S7: fruit or vegetables carry out the ultraviolet sterilization processing after will being provided with shelly or bag shape mould and charging into nitrogen or inert gas in shelly or bag shape mould;
S8: will deposit room temperature in through the fruit after the above-mentioned processing or vegetables is that the fresh-keeping storehouses of 1 degree～4 degree carry out long preservation;
S9: when being stored in interior described fruit of described fresh-keeping storehouse or vegetables outbound, change room temperature earlier over to is in the 3rd turnover storehouses of 5 degree～6 degree;
S10: behind the some hrs with the 3rd turnover in the storehouse fruit or vegetables again unloading go in the second turnover storehouses that room temperature is 8 degree～12 degree;
S11: behind the some hrs with second turnover in the storehouse fruit or vegetables again unloading go in the first turnover storehouses that room temperature is 18 degree～20 degree;
S12: have the fruit or the vegetables outbound list marketing of shelly or bag shape mould behind the some hrs the most at last.
Wherein, air-dry described in the S1 step comprise natural air drying, manually dry air-dry.
Wherein, the some hrs described in S3～S5, S10～S12 step is set to respectively between 5～15 hours according to the kind difference for the treatment of fresh-keeping fruit or vegetables.
Wherein, the concentration charge into nitrogen or inert gas described in the S6 step in shelly or bag shape mould is set between 90%～100% respectively according to the kind difference for the treatment of fresh-keeping fruit or vegetables.
Wherein, handling at ultraviolet sterilization described in the S7 step is to adopt quartz burner to described fruit or vegetables irradiation, described ultraviolet irradiation intensity and irradiation time are set exposure intensity 1000～2000mW/cm respectively according to the kind difference for the treatment of fresh-keeping fruit or vegetables
2, irradiation time is 1～3 hour.
Wherein, shelly described in the S5 step or bag shape mould comprise cylindrical shell, the surface of stating housing in institute's column is provided with groove and/or protruding stupefied, be provided with openable end cap in the end of described cylindrical shell, on described end cap, be provided with and be used to extract out column and state the enclosure interior air, charge into the port of nitrogen or inert gas, described end cap can be arranged on the one or both sides of cylindrical shell.
Wherein, described cylindrical shell is individual layer or bilayer, and described cylindrical shell is transparent or semitransparent housing.
Wherein, described fluted and/or protruding stupefied and axis cylindrical shell are perpendicular, described groove and/or protrudingly stupefiedly be provided with to some circles, described some circle grooves and/or the protruding stupefied surface that is evenly distributed in described cylindrical shell.
Wherein, described groove and/or protruding stupefied shape in the shape of a spiral are arranged on the surface or the described fluted and/or protruding stupefied axis that is parallel to described cylindrical shell of described cylindrical shell.
Wherein, on described cylindrical shell, can be provided with a circle tear band, near described port, be provided with handle.
Advantage of the present invention and beneficial effect are:
1, this a kind of fruit or Vegetable Preservation method are owing to adopt three coolings and three temperature raising technology, make the heat of fruit or vegetables inside or cold and surrounding air obtain sufficient cold and hot exchange, it mainly acts on and makes that neither can be subjected to frostbite by fresh-keeping object can not be subjected to the heat evil yet.During fruit or fresh-keeping of vegetables, make it enter resting state naturally.
2,, keep that moisture can not run off in the body because the present invention adopts the technology that charges into nitrogen or inert gas in fruit in being provided with shelly or bag shape mould or the vegetables, and it mainly acts on and shows that it can suppress the body internal respiration of fresh-keeping object.
3, because the present invention adopts ultraviolet irradiation technique that fruit or the vegetables that are provided with in shelly or the bag shape mould are carried out sterilization processing, it mainly acts on and shows and kill anaerobic bacteria, reduces vegetative possibility in the fresh-keeping subject.
4, owing to the present invention adopts single body or a small amount of individuality of fruit or vegetables are packed separately, being used for fresh-keeping nitrogen or inert gas is only filled in the independent package body, so both save nitrogen or inert gas consumption, also eliminated the harm that nitrogen or inert gas produce the staff simultaneously.
Description of drawings
Fig. 1 is the operational flowchart of a kind of fruit of the present invention or Vegetable Preservation method;
Fig. 2 is one of shelly in a kind of fruit of the present invention or the Vegetable Preservation method or bag shape mould structure schematic diagram;
Fig. 3 is two of shelly in a kind of fruit of the present invention or the Vegetable Preservation method or a bag shape mould structure schematic diagram;
Fig. 4 is three of shelly in a kind of fruit of the present invention or the Vegetable Preservation method or a bag shape mould structure schematic diagram;
Fig. 5 is four of shelly in a kind of fruit of the present invention or the Vegetable Preservation method or a bag shape mould structure schematic diagram.
Among the figure: 1, cylindrical shell; 2, groove and/or protruding stupefied; 3, end cap; 4, port; 5, helical form; 6, tear band; 7, handle.
The specific embodiment
Below in conjunction with drawings and Examples, the specific embodiment of the present invention is further described.Following examples only are used for technical scheme of the present invention more clearly is described, and can not limit protection scope of the present invention with this.
Shown in accompanying drawing 1 to 5, the concrete technical scheme of implementing of the present invention is:
The present invention is a kind of fruit or Vegetable Preservation method, and described preservation method comprises following operating procedure:
The first step: treat fresh-keeping fruit and screen, be not suitable for or be unworthy fresh-keeping fruit screen, then to fruit clean, air-dry;
Second step: the fruit after air-dry is temporarily deposited in the first turnover storehouse that room temperature is 20 degree;
The 3rd step: after 10 hours the fruit unloading in the first turnover storehouse is gone in the second turnover storehouse that room temperature is 10 degree;
The 4th step: after 10 hours the fruit of second turnover in the storehouse is transported to fresh-keeping packagings that room temperature is 4 degree～5 degree, handles in the operation room;
The 5th step: after described fruit changes over to and is placed 5 hours in the described operation room, with described fruit be arranged on be used to pack with fresh-keeping shelly or bag shape mould in; Describedly in being used to be provided with packing and fresh-keeping shelly or bag shape mould, comprise that some fruit just has been placed in shelly or the bag shape mould when growth period, comprise that also fruit or vegetables put in shelly or bag shape mould again in this step;
The 6th step: the described shelly or the bag shape mould that will be provided with after the fruit seal processing, then the air of shelly or bag shape mould inside are extracted out, charge into nitrogen again in shelly or bag shape mould;
The 7th step: fruit carries out the ultraviolet sterilization processing after will being arranged on shelly or bag shape mould and charging into nitrogen in shelly or bag shape mould;
The 8th step: will deposit room temperature through the fruit after the above-mentioned processing in is that the fresh-keeping storehouse that 1 degree～4 is spent carries out long preservation, can store 120 days;
The 9th step: when being stored in the described fruit outbound in the described fresh-keeping storehouse, change room temperature earlier over to is in the 3rd turnover storehouses of 5 degree～6 degree;
The tenth step: after 10 hours with the fruit of the 3rd turnover in the storehouse again unloading go in the second turnover storehouses that room temperature is 10 degree;
The 11 step: after 10 hours with the fruit of second turnover in the storehouse again unloading go in the first turnover storehouses that room temperature is 20 degree;
The 12 step: have the fruit outbound list marketing of shelly or bag shape mould after 10 hours the most at last.
On the basis of embodiment 1, present embodiment is at the air-dry employing natural air drying described in the S1 step, because adopt the mode of natural air drying can not damage fruit.
On the basis of embodiment 1, present embodiment was 10 hours described in S3～S5, S10～S12 step, also can be set to respectively between 5～15 hours according to the kind difference for the treatment of fresh-keeping fruit, the used time of the fruit that fruit that for example single volume is less or water content are low just can lack, and the used time of the fruit that fruit that opposite single volume is bigger or water content are high just can be longer.
On the basis of embodiment 1, present embodiment is in the concentration that charges into nitrogen described in the S6 step in shelly or bag shape mould, also can be set between 90%～100% respectively according to the kind difference for the treatment of fresh-keeping fruit, the concentration that fruit that for example single volume ratio is less or the softer fruit of quality are charged into just can be hanged down, and the concentration that fruit that opposite single volume ratio is bigger or the harder fruit of quality are charged into just can be higher.
Embodiment 5
On the basis of embodiment 1, it is to adopt quartz burner that described fruit is shone that present embodiment is handled at ultraviolet sterilization described in the S7 step, described ultraviolet irradiation intensity and irradiation time, also can be set exposure intensity respectively according to the kind difference for the treatment of fresh-keeping fruit is 1000～2000mW/cm
2, irradiation time is 1～3 hour, the softer fruit of fruit that for example single volume ratio is less or quality institute exposure intensity just can be hanged down, irradiation time just can be lacked, and fruit that opposite single volume ratio is bigger or quality just can be higher than hard soft water fruit institute exposure intensity, irradiation time just can be longer.
As shown in Figure 2, on the basis of embodiment 1, present embodiment comprises cylindrical shell 1 at shelly described in the S5 step or bag shape mould, the surface of stating housing 1 in institute's column is provided with groove and/or protruding stupefied 2, be provided with openable end cap 3 in the end of described cylindrical shell 1, be provided with on described end cap 3 and be used to extract out column and state housing 1 inner air, charge into the port 4 of nitrogen or inert gas, described end cap 3 can be arranged on the one or both sides of cylindrical shell 1.
As shown in Figure 2, on the basis of embodiment 6, the described cylindrical shell 1 of present embodiment is individual layer or bilayer, and described cylindrical shell 1 is transparent or semitransparent housing.
Embodiment 8
As shown in Figure 2, on the basis of embodiment 6, present embodiment is described fluted and/or protruding stupefied 2 perpendicular with the axis of cylindrical shell 1, and described groove and/or protruding stupefied 2 is provided with one to some circles, and described some circle grooves and/or protruding stupefied 2 are evenly distributed in the surface of described cylindrical shell 1.
Embodiment 9
Shown in accompanying drawing 3,4, on the basis of embodiment 6, the described groove of present embodiment and/or protruding stupefied 2 shape 5 in the shape of a spiral is arranged on the surface or described fluted and/or protruding stupefied 2 axis that are parallel to described cylindrical shell 1 of described cylindrical shell 1.
Embodiment 9
As shown in Figure 5, on the basis of embodiment 6, present embodiment can be provided with a circle tear band 6 on described cylindrical shell 1, be provided with handle 7 near described port.
Advantage of the present invention and beneficial effect are:
1, this a kind of fruit or Vegetable Preservation method are owing to adopt three coolings and three temperature raising technology, make the heat of fruit or vegetables inside or cold and surrounding air obtain sufficient cold and hot exchange, it mainly acts on and makes that neither can be subjected to frostbite by fresh-keeping object can not be subjected to the heat evil yet.During fruit or fresh-keeping of vegetables, make it enter resting state naturally.
2,, keep that moisture can not run off in the body because the present invention adopts the technology that charges into nitrogen or inert gas in fruit in being arranged on shelly or bag shape mould or the vegetables, and it mainly acts on and shows that it can suppress the body internal respiration of fresh-keeping object.
3, because the present invention adopts ultraviolet irradiation technique that fruit or the vegetables that are arranged in shelly or the bag shape mould are carried out sterilization processing, it mainly acts on and shows and kill anaerobic bacteria, reduces vegetative possibility in the fresh-keeping subject.
4, owing to the present invention adopts single body or a small amount of individuality of fruit or vegetables are packed separately, being used for fresh-keeping nitrogen or inert gas is only filled in the independent package body, so both save nitrogen or inert gas consumption, also eliminated the harm that nitrogen or inert gas produce the staff simultaneously.
The above only is a preferred implementation of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (9)
1. fruit or Vegetable Preservation method is characterized in that described preservation method comprises following operating procedure:
S1: treat that fresh-keeping fruit or vegetables are screened, cleaning, air-dry;
S2: fruit after air-dry or vegetables are temporarily deposited in the first turnover storehouse that room temperature is 18 degree～22 degree;
After S3:5-15 hour fruit in the first turnover storehouse or vegetables unloading are gone in the second turnover storehouse that room temperature is 8 degree～12 degree;
After S4:5-15 hour fruit or the vegetables of second turnover in the storehouse are transported to fresh-keeping packagings that room temperature is 4 degree～5 degree, handle in the operation room;
S5: after described fruit or vegetables change over to and are placed 5-15 hour in the described operation room, with described fruit or vegetables be arranged on be used to pack with fresh-keeping shelly or bag shape mould in;
S6: the described shelly or the bag shape mould that will be provided with behind fruit or the vegetables seal processing, then the air of shelly or bag shape mould inside are extracted out, charge into nitrogen or inert gas again in shelly or bag shape mould;
S7: fruit or vegetables after being provided with shelly or bag shape mould and charging into nitrogen or inert gas in shelly or bag shape mould are carried out the ultraviolet sterilization processing;
S8: will deposit room temperature in through the fruit after the above-mentioned processing or vegetables is that the fresh-keeping storehouses of 1 degree～4 degree carry out long preservation;
S9: when being stored in interior described fruit of described fresh-keeping storehouse or vegetables outbound, change room temperature earlier over to is in the 3rd turnover storehouses of 5 degree～6 degree;
After S10:5-15 hour with the 3rd turnover in the storehouse fruit or vegetables again unloading go in the second turnover storehouses that room temperature is 8 degree～12 degree;
After S11:5-15 hour with second turnover in the storehouse fruit or vegetables again unloading go in the first turnover storehouses that room temperature is 18 degree～20 degree;
Have the fruit or the vegetables outbound list marketing of shelly or bag shape mould after S12:5-15 hour the most at last.
2. fruit as claimed in claim 1 or Vegetable Preservation method is characterized in that, air-dry described in the S1 step comprise natural air drying, manually dry air-dry.
3. fruit as claimed in claim 1 or Vegetable Preservation method, it is characterized in that, in shelly or bag shape mould, charge into the concentration of nitrogen or inert gas described in the S6 step, be set between 90%～100% respectively according to the kind difference for the treatment of fresh-keeping fruit or vegetables.
4. fruit as claimed in claim 1 or Vegetable Preservation method, it is characterized in that, it is to adopt quartz burner to described fruit or vegetables irradiation that ultraviolet sterilization described in the S7 step is handled, described ultraviolet irradiation intensity and irradiation time are set to exposure intensity 1000～2000mW/cm respectively according to the kind difference for the treatment of fresh-keeping fruit or vegetables
2, irradiation time 1～3 hour.
5. fruit as claimed in claim 1 or Vegetable Preservation method, it is characterized in that, shelly described in the S5 step or bag shape mould comprise cylindrical shell, be provided with groove and/or protruding stupefied on the surface of described cylindrical shell, be provided with openable end cap in the end of described cylindrical shell, be provided with on described end cap and be used to extract out the cylindrical shell inner air, charge into the port of nitrogen or inert gas, described end cap is arranged on the one or both sides of cylindrical shell.
6. fruit as claimed in claim 5 or Vegetable Preservation method is characterized in that, described cylindrical shell is individual layer or bilayer, and described cylindrical shell is transparent or semitransparent housing.
7. fruit as claimed in claim 5 or Vegetable Preservation method, it is characterized in that, described groove and/or protruding stupefied and axis cylindrical shell are perpendicular, described groove and/or protrudingly stupefiedly be provided with to some circles, described some circle grooves and/or the protruding stupefied surface that is evenly distributed in described cylindrical shell.
8. fruit as claimed in claim 5 or Vegetable Preservation method is characterized in that, described groove and/or protruding stupefied shape in the shape of a spiral are arranged on surface or the described groove and/or the protruding stupefied axis that is parallel to described cylindrical shell of described cylindrical shell.
9. fruit as claimed in claim 5 or Vegetable Preservation method is characterized in that, are provided with a circle tear band on described cylindrical shell, are provided with handle near described port.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100831678A CN101543239B (en) | 2009-05-05 | 2009-05-05 | Method for refreshing fruits or vegetables |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100831678A CN101543239B (en) | 2009-05-05 | 2009-05-05 | Method for refreshing fruits or vegetables |
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| CN101543239B true CN101543239B (en) | 2011-07-20 |
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| CN2009100831678A Expired - Fee Related CN101543239B (en) | 2009-05-05 | 2009-05-05 | Method for refreshing fruits or vegetables |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286142A (en) * | 2014-10-13 | 2015-01-21 | 重庆市锣楠蔬菜种植专业合作社 | Vegetable preservation method |
| CN105028619A (en) * | 2015-07-23 | 2015-11-11 | 成都市农林科学院 | Modified-atmosphere preservation method for bitter gourds |
| CN105123898A (en) * | 2015-09-18 | 2015-12-09 | 铜仁市万山区万兴珍禽生态养殖农民专业合作社 | Method for preserving fruit |
| CN106473221A (en) * | 2016-12-23 | 2017-03-08 | 广东中烟工业有限责任公司 | A kind of opening method of stored tobacco leaves and its application |
| CN107509802A (en) * | 2017-08-08 | 2017-12-26 | 合肥润雨农业科技有限公司 | A kind of method of dragon hat cherry antistaling storing |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543817A (en) * | 2003-11-19 | 2004-11-10 | 山东驰中集团有限公司 | Fresh-keeping vegetable processing technology |
| CN1672529A (en) * | 2005-04-15 | 2005-09-28 | 江南大学 | Three-stage pressure-reducing preservation method for long-term storage of perishable fruits and vegetable |
-
2009
- 2009-05-05 CN CN2009100831678A patent/CN101543239B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543817A (en) * | 2003-11-19 | 2004-11-10 | 山东驰中集团有限公司 | Fresh-keeping vegetable processing technology |
| CN1672529A (en) * | 2005-04-15 | 2005-09-28 | 江南大学 | Three-stage pressure-reducing preservation method for long-term storage of perishable fruits and vegetable |
Non-Patent Citations (3)
| Title |
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| 尹明安 等.果品蔬菜低温贮藏时的冷害及其预防.《北方园艺》.2003,(第6期), * |
| 张俊巧.果蔬低温保鲜低温伤害综述.《广西园艺》.2007,第18卷(第5期), * |
| 栾金水.果蔬保鲜新技术.《农产品加工》.2005,(第5期), * |
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| CN101543239A (en) | 2009-09-30 |
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