CN101965861A - Method for prolonging refreshing time of Chinese pears - Google Patents
Method for prolonging refreshing time of Chinese pears Download PDFInfo
- Publication number
- CN101965861A CN101965861A CN 201010533360 CN201010533360A CN101965861A CN 101965861 A CN101965861 A CN 101965861A CN 201010533360 CN201010533360 CN 201010533360 CN 201010533360 A CN201010533360 A CN 201010533360A CN 101965861 A CN101965861 A CN 101965861A
- Authority
- CN
- China
- Prior art keywords
- chinese pear
- mcp
- fruit
- handle
- chinese
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention relates to a method for prolonging the refreshing time of Chinese pears. The method is characterized by comprising the following steps: pre-cooling the picked Chinese pears and fumigating the Chinese pears in a closed room with 1-MCP for 12 to 24 h; standing for 6 to 12 h and processing with ozone (O3) at least once; and finally bagging the processed Chinese pear fruits in microporous membrane refreshing bags and storing at normal temperature or at the temperature of 3 to 5 DEG C. The method has the advantages of obviously enhancing the effect, greatly prolonging the shelf life and reducing residues of chemical pesticide and environmental pollution by combining 1-MCP, ozone and microporous membrane compared with traditional single processing. Experiments show that the shelf life of the Chinese pear fruits can be prolonged by 5 to 15 days when the Chinese pear fruits are stored at the same normal temperature, and can be prolonged by 40 to 90 days when the Chinese pear fruits are stored at the temperature of 3 to 5 DEG C, and the pesticide residues of the fruits are reduced by 70 to 90%.
Description
Technical field:
The present invention relates to a kind of processing method that prolongs the Chinese pear freshness date, especially a kind of processing method of using the prolongation Chinese pear freshness date of 1-MCP, ozone and microporous barrier freshness protection package simultaneously belongs to the fruit and vegetable fresh preservation technical field.
Background technology:
Chinese pear is one of four pear cultivation kinds (Chinese pear, white pear, Ussurian pear, Xinjiang pears) that originate in China, gains the name with the lithocyte that contains the grittiness shape in the pulp.In recent decades, select both at home and abroad successively large quantities of improved seeds such as kingfisher hat, yellow hat worn by a Taoist priest, delicate fragrance, abundance of water, new peak, if improved seeds such as light, happiness water, these new varieties are with its fruit profile neat appearance, the fine and tender taste succulence, fine qualities such as sweet flavor is dense, and lithocyte is less are subjected to consumer's welcome.In recent years, the Chinese pear cultivated area is very fast at China's development speed, and all there is distribution in national most of area at present, and the area that has has become local main breed.But most Chinese pear kind fruit storage properties are relatively poor, for example emerald green hat, delicate fragrance, if the physiological melanoderma easily takes place kinds such as light, happiness water, therefore, these kinds shelf life at normal temperatures only are about 6d, contaminate venereal bacteria harm in the storage in addition, and the fruit proportion of goods damageds reach more than 30%.Because the picking time of Chinese pear is shorter, causes selling period too concentrated, is difficult to long run supply market.Therefore, carry out the storage technique research of Chinese pear, solve the problem that exists in the preservation and freshness process, the selling period that is the solution Chinese pear is too concentrated, the key point that is difficult to long run supply market, it improves orchard worker's income and prolongs the market supply phase for development China Chinese pear famous-brand and high-quality high-grade fruit cultivated area, enhances our international competitiveness etc. all to have important practical significance.
The fruit storage preservation method of domestic and international application mainly contains physics method and chemical method 2 classes at present.The physics method mainly is according to fruit post-harvest physiology feature, reduces environment temperature and fruit body temperature, CO in the control storage
2And O
2Concentration, thereby reach the purpose that suppresses respiration of fruits, delays senility, comprise store sth. in a cellar, method such as freezer storage, air conditioned storage, pressure regulation storage, radiation treatment, though this method fresh-keeping effect is better, need large-scale plant equipment, one-time investment is big, the payback period long, the energy consumption cost height demands strict technology, and is difficult for being grasped by the orchard worker.Chemical method is meant chemical reagent such as utilizing immersion coating, fumigant, anticorrisive agent, to fruits and vegetables smear, fumigate, processing such as immersion, to reach the purpose of anti-corrosive fresh-keeping, though this method is easy and simple to handle, cost is low, but fruit is produced secondary pollution, have certain toxic action.Therefore, the peasant in the most of areas of China remains and adopt traditional storing sth. in a cellar to add chemically treated method, and these methods is subjected to the restriction of multiple factors such as environmental condition on fruit storage at present, and the storage period loss is bigger.
1-methyl cyclopropene (1-MCP) exists with gaseous state at normal temperatures and pressures, and its relative molecular weight is 54, and molecular formula is C
4H
6Boiling point is about 10 ℃, unstable under liquid condition, it is the competitive inhibitor of ethylene receptor in the plant tissue, it is by combining with ethylene receptor, make ethene lose chance with its receptors bind, thereby suppressed the effect of ethene to plant, delay The Plant Senescence, organization softening and color and luster and changed [Sisler E C, Serek M.Inhibitors of ethylene responses in plants at the receptor level:recent developments.Physiol.Plant, 1997,10:577-582.].In July, 2002, the approval 1-MCP of Environmental Protection Agency can use at apple picking time; In August, 2003,50 states of the U.S. all get the Green Light, and what 1-MCP can be applied to apple adopts post processing and storage [Brian Sparks.Keeping track of 1-MCP[J] .American Fruit Grower, 2003,123 (10): 8.].
Ozone (O
3), have another name called oxygen enrichment, super oxygen, three elemental oxygens.O
3Boiling point be-111.9 ± 0.3 ℃, fusing point is-192.5 ± 0.4 ℃, critical-temperature is-12.1 ℃, critical pressure is 5.52MPa, is a kind of unsettled active gas, is light blue at normal temperatures, has penetrating odor.O
3Decompose the elemental oxygen that generation has strong oxidability easily, be only second to F, therefore have very strong sterilization, sterilizing function.O
3In the sterilization oxidizing process, unnecessary oxygen atom [O] is combined into molecular oxygen (O again
2), there is not any residuals, solved the secondary pollution problem of sterilant residue, saved [the Tan Guixia of cleaning once more after sterilization finishes simultaneously, Chen Yepu. about the progress of ozone research. Shanghai University's journal (natural science edition), 2004,10 (5): 537～542.].
Microporous barrier, aperture are 0.05 μ m preservative film.Have very high gas permeability, comprise high moisture-vapor transmission, but impenetrable liquid water.Micropore plastic wrap and water-permeability plastic film structural similarity all have small pore, but the pore on the micropore plastic wrap is approximate closed, ventilative and waterproof.The hole of water-permeability plastic film is not closed, and the hole is funnel-form, and the form in hole is different on the tow sides of film, can be unidirectional permeable.Pack fruits and vegetables with micropore plastic wrap, can strengthen the inside and outside gas exchange of bag, keep a certain proportion of O
2And CO
2Concentration prevents O
2Concentration low excessively (being lower than 1%) causes the fruits and vegetables anaerobic respiration, produces the accumulation of volatile materials such as a large amount of ethanol and acetaldehyde and influences the local flavor of fruit.And this porose bag film can also reduce a bag interior humidity, reduces the accumulation of volatility metabolite, for the fresh-keeping [Yang Siguang that is suitable for very much of fruit and vegetable food, Liang Xingquan, Tang Zhongfeng, etc. micropore plastic wrap progress of research [J]. chemical industry technology and exploitation, 2004 (6): 29-31.].
Pear fruit storage period disease mainly contains fungi and causes infectious disease, as ring spot, brown rot, soft rot, penicilliosis, anthracnose etc.; And the operatic circle physiological disturbance, as melanoderma, chicken melon disease etc.Ozone is the strong oxidizer that is only second to fluorine, to the killing action of bacterium and virus clearly, so it adopts the back infectious disease for fruit, removes germ on the fruit fully with ozone gas processing.And 1-MCP is inhibited to the fruit physiological disturbance, can reduce the generation of melanoderma, chicken melon disease.At present, the main chemical method control pear fruit postharvest disease that adopts though agricultural chemicals has been brought into play enormous function at the disease and pest of control fruit with improving on the fruit yield, inevitably can exist residual in the production.And the strong oxidability of utilizing ozone solves the residues of pesticides problem, also has an obvious sterilization ability to what adopt the back infectious disease, but it for fruit physiological disease and weightlessness problem to no effect, therefore, utilize 1-MCP that fruit is not only had good inhibition to physiological disturbance, also have remarkable preservation, and utilize microporous barrier ventilative and impervious nature obviously solves ozone treatment fruit water loss problem.Though use 1-MCP, ozone and microporous barrier freshness protection package that report is also arranged separately at the Chinese pear storage at present, triplicity do not reported as yet to the research of Chinese pear storage technique.
Two, summary of the invention:
The object of the invention is: the picking time at Chinese pear is shorter, cause selling period too concentrated, be difficult to long run supply market, though and employing 1-MCP, ozone and microporous barrier freshness protection package method carry out respectively having superiority in the preservation to other fruit separately at present, but can not be complementary, provide a kind of and when the preservation and freshness of Chinese pear pin is handled, use 1-MCP, ozone and microporous barrier freshness protection package to prolong the processing method of Chinese pear freshness date simultaneously.
The object of the present invention is achieved like this: a kind of processing method that prolongs the Chinese pear freshness date is characterized in that: after the Chinese pear of plucking is carried out precooling, be placed on closed room with the stifling 12～24h of 1-MCP after, use O at least again after leaving standstill 6～12h
3Handle once, will handle the Chinese pear fruit well with the microporous barrier freshness protection package at last and prick bag and place normal temperature or place 3～5 ℃ to preserve down.
In the present invention: after the Chinese pear of plucking carried out precooling, be placed on closed room with the stifling 12～24h of 1-MCP after, use O again after leaving standstill 6～12h
3Handle twice O 3～5 times
3Interval 5～10d between the processing.
In the present invention: described microporous barrier freshness protection package is the freshness protection package of PVC material, and its thickness is 0.025mm, and equally distributed micropore size is 0.05 μ m on the freshness protection package.
In the present invention: described is that the 1-MCP of 1ul/L fumigates the described O that uses with stifling being meant with valid density of 1-MCP
3Processing is meant with concentration to be the O of 70～140ppm
3Handle 25～45min.
In the present invention: described is that the 1-MCP of 1ul/L fumigates the described O that uses with stifling being meant with valid density of 1-MCP
3Processing is meant with concentration to be the O of 100ppm
3Handle 30min.
In the present invention: the Chinese pear of described harvesting is meant the Chinese pear that does not have disease and pest, no grazing damage through the epidermis of screening.
The invention has the advantages that: 1-MCP, ozone and microporous barrier are used in combination, compare with existing single processing use, has notable synergistic, improved the shelf life life-span greatly, especially ozone more easily degraded in environment, not only reduced the storage use cost, and reduced and adopted back chemical pesticide residual and the pollution of environment.Evidence adopts the present invention to compare with the Chinese pear of not handling, and storage can prolong Chinese pear fruit shelf life 5～15d under identical normal temperature, can prolong Chinese pear fruit shelf life 40～90d 3～5 ℃ of following storages, and the residues of pesticides of fruit reduce by 70～90%.
The specific embodiment:
Embodiment 1:
Different O
3Concentration is to the influence of Chinese pear fruit shelf
1.1 materials and methods
The emerald green hat of experimental cultivar pears picked up from demonstration garden (being fruit bagging), Nanjing July 28, gather and transported Jiangsu Province Agriculture Science Institute gardening institute the same day back, get 30 fruits at random and measure basic value, choosing size then evenly, no disease and pest, the fruit that do not have a machinery wound divide into 7 processing at normal temperature (25 ℃) and carry out parallel test.
Ozone generator (German Modular 4 HC types).
1.1.1 processing method
100 fruits of every processing under 25 ℃ of conditions, are respectively taken a sample once in 0d, 5d and 10d, handle as follows respectively for 7.
Handle 1: any measure is not carried out in contrast (CK), directly puts into shelf.
Handle 2: at sealing room O
3Concentration is 20ppm, and the processing time is to put into shelf again behind the 30min;
Handle 3: at sealing room O
3Concentration is 70ppm, and the processing time is to put into shelf again behind the 30min;
Handle 4: at sealing room O
3Concentration is 100ppm, and the processing time is to put into shelf again behind the 30min;
Handle 5: at sealing room O
3Concentration is 140ppm, and the processing time is to put into shelf again behind the 30min;
Handle 6: at sealing room O
3Concentration is 200ppm, and the processing time is to put into shelf again behind the 30min;
Handle 7: at sealing room O
3Concentration is 270ppm, and the processing time is to put into shelf again behind the 30min.
1.1.2 measure content and method
Adopt weight method to measure the fruit weight-loss ratio; Adopt daily output GY-3 type hardness of fruit instrumentation to remove the peel the hardness of fruit surely; The fruit rot rate is the fruit number that rots/investigation sum; Good fruit rate is good fruit number/investigation sum.
1.2 result
Gathering and respectively handling the hardness of fruit same day is 6.39kg/cm
-2Respectively handle the fruit rate when as shown in Table 1, preserving 10d well with 100ppm＞140ppm＞70ppm＞200ppm＞270ppm＞20ppm＞CK.So draw O from above conclusion
3For concentration is preced with the pear fruit preservation and freshness the suitable kingfisher of 70～140ppm, wherein with O
3Concentration is that the 100ppm treatment effect is best.
Table 1.
Table 1 (continuing)
Embodiment 2:
Different O
3Processing time is to the influence of Chinese pear fruit shelf life
Present embodiment obtains O based on embodiment 1
3Optium concentration is 100ppm.
2.1 materials and methods
The emerald green hat of experimental cultivar pears picked up from demonstration garden (being fruit bagging), Nanjing July 28, gather and transported Jiangsu Province Agriculture Science Institute gardening institute the same day back, get 30 fruits at random and measure basic value, choosing size then evenly, no disease and pest, the fruit that do not have a machinery wound divide into 5 processing at normal temperature (25 ℃) and carry out parallel test.
Ozone generator (German Modular 4 HC types).
2.1.1 processing method
100 fruits of every processing under 25 ℃ of conditions, are respectively taken a sample once in 0d, 5d and 10d, handle as follows respectively for 5.
Handle 1: any measure is not carried out in contrast (CK), directly puts into shelf.
Handle 2: at sealing room O
3Concentration is 100ppm, and the processing time is to put into shelf again behind the 15min;
Handle 3: at sealing room O
3Concentration is 100ppm, and the processing time is to put into shelf again behind the 30min;
Handle 4: at sealing room O
3Concentration is 100ppm, and the processing time is to put into shelf again behind the 60min;
Handle 5: at sealing room O
3Concentration is 100ppm, and the processing time is to put into shelf again behind the 90min.
2.1.2 testing index
Adopt weight method to measure the fruit weight-loss ratio; Adopt daily output GY-3 type hardness of fruit instrumentation to remove the peel the hardness of fruit surely; The fruit rot rate is the fruit number that rots/investigation sum; Good fruit rate is good fruit number/investigation sum.
2.2 result
Gathering and respectively handling the hardness of fruit same day is 6.18kg/cm
-2As shown in Table 2, from preserve 5d and 10d well the fruit rate with 30min＞60min＞15min＞90min＞CK.So from as can be seen above, O
3During for concentration 100ppm, the processing time is a 30min left and right sides best results.
Table 2.
Table 2 (continuing)
Embodiment 3:
1-MCP, O at normal temperatures
3, freshness protection package controlled atmosphere Combined Treatment is to the influence of Chinese pear fruit shelf life
Present embodiment obtains O based on embodiment 1
3Optium concentration is that 100ppm and embodiment 2 obtain O
3The optimization process time is 30min.
3.1 materials and methods
The emerald green hat of experimental cultivar pears picked up from demonstration garden (being fruit bagging), Nanjing August 5, gather and transported Jiangsu Province Agriculture Science Institute gardening institute the same day back, get 30 fruits at random and measure basic value, choosing size then evenly, no disease and pest, the fruit that do not have a machinery wound divide into 4 processing at normal temperature (25 ℃) and carry out parallel test.
1-MCP (U.S. Luomen Hars China Co. provides); Ozone generator (German Modular 4 HC types); Thickness is 0.025mm, and the aperture is 0.05 μ m, the microporous barrier freshness protection package of PVC material (national agricultural products fresh-keeping Engineering Technical Research Centre provides);
3.1.1 processing method
100 fruits of every processing under 25 ℃ of conditions, are respectively taken a sample once in 0d, 5d and 10d, handle as follows respectively for 4:
Handle 1: any measure is not carried out in contrast (CK), directly puts into shelf.
Handle 2: at sealing room O
3(concentration is 100ppm) handles 30min, uses 1-MCP (concentration is 1ul/L) to handle 24h then, puts into shelf again;
Handle 3: handle 24h in the sealing room with 1-MCP (concentration is 1ul/L), use O then
3(concentration is 100ppm) handles 30min, puts into shelf again;
Handle 4: handle 24h in the sealing room with 1-MCP (concentration is 1ul/L), use O then
3(concentration is 100ppm) handled and put into shelf after 30min seals with the microporous barrier freshness protection package at last;
3.1.2 testing index
Adopt weight method to measure the fruit weight-loss ratio; Rotting rate=the fruit of rotting/total fruit number; Softening rate=softening or shrinkage fruit/total fruit number; Good fruit rate=good fruit number/total fruit number.
3.2 result
As can be known from Table 3,1-MCP carries out O after handling again
3Treatment effect is better than first O
3Handle and carry out 1-MCP, wherein 1-MCP+O again
3+ microporous barrier freshness protection package treatment effect is best.Event is 1-MCP+O at normal temperatures
3+ microporous barrier freshness protection package is handled can prolong pear fruit shelf life 5～10d.
Table 3.
Table 3 (continuing)
Embodiment 4:
1-MCP, O in 3～5 ℃ of low temperature environments
3, microporous barrier freshness protection package Combined Treatment is to the influence of Chinese pear fruit shelf life
Present embodiment obtains O based on embodiment 1
3Optium concentration is that 100ppm, embodiment 2 obtain O
3The optimization process time is that 30min, embodiment 3 acquisition 1-MCP handle earlier and carry out O again
3Processing mode.
4.1 materials and methods
Experimental cultivar abundance of water pears picked up from demonstration garden (being fruit bagging), Hai'an, Jiangsu August 15, gather and transported Jiangsu Province Agriculture Science Institute gardening institute back with automobile the same day, get 30 fruits at random and measure basic value, choosing size then evenly, no disease and pest, the fruit that do not have a machinery wound establish 6 processing at 3～5 ℃ of freezers and carry out parallel test.
1-MCP (U.S. Luomen Hars China Co. provides); Thickness is 0.025mm, and the aperture is 0.05 μ m, PVC material microporous barrier freshness protection package (national agricultural products fresh-keeping Engineering Technical Research Centre provides); O
3(Germany produces Modular 4 HC type ozone generators).
4.1.1 processing method
300 fruits of every processing are preserved at 3～5 ℃ of freezers.Each handles fruit in 1d, 20d, 40d, 60d, each mensuration of 80d once, handles as follows respectively for 6:
Handle 1: handle 24h in the sealing room with 1-MCP (concentration is 1ul/L), recycle with three O
3(concentration is 100ppm) handles, each 30min (twice O
3Interval 10d between the processing), last microporous barrier freshness protection package packing;
Handle 2: handle 24h in the sealing room with 1-MCP (concentration is 1ul/L), recycle with three O
3(concentration is 100ppm) handles, each 30min (twice O
3Interval 10d between the processing);
Handle 3: recycle with three O in the sealing room
3(concentration is 100ppm) handles, each 30min (twice O
3Interval 10d between the processing);
Handle 4:1-MCP (concentration is 1ul/L);
Handle 5: put into shelf after the microporous barrier freshness protection package of directly packing into seals;
Handle 6: any measure is not carried out in contrast (CK), directly puts into shelf.
4.1.2 testing index
It is weightless to adopt weight method to measure; Rotting rate=the total fruit of fruit/investigation number rots; Softening rate=the softening or total fruit of shrinkage fruit/investigation number; The good fruit rate=good fruit number/total fruit of accent fruit number.
Table 4.
Table 5.
Table 6.
Table 7.
4.2 result
By in table 4, table 5, table 6, the table 7 as can be known, preserve altogether among the 80d at 3～5 ℃ of freezers, protect 1-MCP+O
3+ bright bag is handled than 1-MCP, 1-MCP+O
3Handle about shelf life extension 20d, compare O
3, freshness protection package is handled and control treatment prolongs more than the 40d.
Embodiment 5:
1-MCP, O in 3～5 ℃ of environment
3, microporous barrier freshness protection package Combined Treatment is to the influence under the residues of pesticides in the Chinese pear fruit.
Residues of pesticides in the Chinese pear kind abundance of water pear fruit of processing 1 among the embodiment 4 and processing 6 storage 80d are measured.Abundance of water pear fruit to be measured is provided with 3 test set, the residual quantity of carbendazim in the fruit and cypermethrin is measured, measure and carry out according to standard GB/T 5009.38 and GB/T17332 respectively, the mean value of testing result is listed table 8 in.
As shown in Table 8, handle+three O through 1-MCP
3Fruit after the processing+microporous barrier freshness protection package packing is directly put into the contrast fruit of shelf and is compared with not carrying out any measure, and the carbendazim residual quantity descends 72.4%, and the cypermethrin residual quantity descends 86.6%.
Table 8
Claims (6)
1. processing method that prolongs the Chinese pear freshness date is characterized in that: after the Chinese pear of plucking is carried out precooling, be placed on closed room with the stifling 12～24h of 1-MCP after, use O at least again after leaving standstill 6～12h
3Handle 1 time, at last with the microporous barrier freshness protection package will handle well the Chinese pear fruit prick the bag place normal temperature or place 3～5 ℃ of storages.
2. the processing method of prolongation Chinese pear freshness date according to claim 1 is characterized in that: after the Chinese pear of plucking is carried out precooling, be placed on closed room with the stifling 12～24h of 1-MCP, leave standstill 6～12h then, use O again
3Handle twice O 3～5 times
3Be spaced apart 5～10d between the processing.
3. the processing method of prolongation Chinese pear freshness date according to claim 2, it is characterized in that: described microporous barrier freshness protection package is the freshness protection package of PVC material, and its thickness is 0.025mm, equally distributed micropore size is 0.05 μ m on the freshness protection package.
4. according to the processing methods of claim 1 or 2 or 3 described prolongation Chinese pear freshness dates, it is characterized in that: described is that the 1-MCP of 1ul/L fumigates the described O that uses with stifling being meant with valid density of 1-MCP
3Processing is meant with concentration to be the O of 70～140ppm
3Handle 25～45min.
5. the processing method of prolongation according to claim 4 Chinese pear freshness date is characterized in that: described is that the 1-MCP of 1ul/L fumigates the described O that uses with stifling being meant with valid density of 1-MCP
3Processing is meant with concentration to be the O of 100ppm
3Handle 30min.
6. according to the processing method of claim 1 or 2 or 3 described prolongation Chinese pear freshness dates, it is characterized in that: the Chinese pear of described harvesting is meant the Chinese pear that does not have disease and pest, no grazing damage through the epidermis of screening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010533360XA CN101965861B (en) | 2010-11-05 | 2010-11-05 | Method for prolonging refreshing time of Chinese pears |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010533360XA CN101965861B (en) | 2010-11-05 | 2010-11-05 | Method for prolonging refreshing time of Chinese pears |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101965861A true CN101965861A (en) | 2011-02-09 |
| CN101965861B CN101965861B (en) | 2012-07-04 |
Family
ID=43545144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010533360XA Expired - Fee Related CN101965861B (en) | 2010-11-05 | 2010-11-05 | Method for prolonging refreshing time of Chinese pears |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101965861B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422879A (en) * | 2011-10-31 | 2012-04-25 | 江苏省农业科学院 | Method for prolonging refreshing time of Chinese pears by using O3 gas and low temperature pressure reduction mode |
| CN102626131A (en) * | 2012-04-11 | 2012-08-08 | 江华瑶族自治县六月香果业有限公司 | Controlled atmosphere fresh-keeping method for Yaoshan snow pears |
| CN102669261A (en) * | 2012-05-29 | 2012-09-19 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for restraining brown stain of huang-guan pear cores |
| CN104170945A (en) * | 2013-07-24 | 2014-12-03 | 四川农业大学 | Composite preservation technology for Hongyang kiwi fruits and implementation method thereof |
| CN104886233A (en) * | 2015-06-03 | 2015-09-09 | 中国农业科学院果树研究所 | A freshness retaining method to prolong Xueqing pear storage time |
| CN105994592A (en) * | 2016-05-28 | 2016-10-12 | 贵阳学院 | Method for prolonging storage period of kiwi fruits |
| CN106819085A (en) * | 2016-12-27 | 2017-06-13 | 常熟市辛庄镇双浜梨业种植专业合作社 | A kind of Cuiguan pear air regulating fresh-keeping method |
| CN111248256A (en) * | 2020-01-16 | 2020-06-09 | 江苏省农业科学院 | Fruit and vegetable cleaning, sterilizing and fresh-keeping method |
| CN114403213A (en) * | 2022-02-22 | 2022-04-29 | 河北省农林科学院石家庄果树研究所 | Method for prolonging refreshing time of Chinese pear |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1228802A1 (en) * | 1983-11-29 | 1986-05-07 | Центральная Экспериментально-Исследовательская Конструкторско-Технологическая Лаборатория Химизации Сельского Хозяйства | Method of storing fruits |
| JPH07255374A (en) * | 1994-03-24 | 1995-10-09 | Dainippon Printing Co Ltd | Preservation of pear |
| CN1371613A (en) * | 2001-02-28 | 2002-10-02 | 安徽省农业科学院绿色食品工程研究所 | Freshness-retaining method for pear and apple |
| WO2005053955A1 (en) * | 2003-12-03 | 2005-06-16 | Commonwealth Scientific And Industrial Research Organisation | Processes for the production of packaging material for transporting and storing perishable goods |
| CN101228895A (en) * | 2008-02-26 | 2008-07-30 | 仲恺农业技术学院 | Preservation and fresh-keeping method of fruits and vegetables |
| CN101438734A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for preparing film coating antistaling agent for Rosa roxburghii and low-temperature fresh-keeping matching method thereof |
-
2010
- 2010-11-05 CN CN201010533360XA patent/CN101965861B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1228802A1 (en) * | 1983-11-29 | 1986-05-07 | Центральная Экспериментально-Исследовательская Конструкторско-Технологическая Лаборатория Химизации Сельского Хозяйства | Method of storing fruits |
| JPH07255374A (en) * | 1994-03-24 | 1995-10-09 | Dainippon Printing Co Ltd | Preservation of pear |
| CN1371613A (en) * | 2001-02-28 | 2002-10-02 | 安徽省农业科学院绿色食品工程研究所 | Freshness-retaining method for pear and apple |
| WO2005053955A1 (en) * | 2003-12-03 | 2005-06-16 | Commonwealth Scientific And Industrial Research Organisation | Processes for the production of packaging material for transporting and storing perishable goods |
| CN101228895A (en) * | 2008-02-26 | 2008-07-30 | 仲恺农业技术学院 | Preservation and fresh-keeping method of fruits and vegetables |
| CN101438734A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for preparing film coating antistaling agent for Rosa roxburghii and low-temperature fresh-keeping matching method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 《保鲜与加工》 20071231 颜志梅 等 丰水梨贮藏保鲜技术研究 第27-29页 1-6 第7卷, 第4期 2 * |
| 《北方园艺》 20091231 王志华 等 砂梨采后生理及贮藏技术研究 第142-145页 1-6 , 第10期 2 * |
| 《江苏农业科学》 20091231 常有宏 等 1-MCP处理翠冠梨采后果实适宜参数研究 第321-323页 1-6 , 第6期 2 * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422879A (en) * | 2011-10-31 | 2012-04-25 | 江苏省农业科学院 | Method for prolonging refreshing time of Chinese pears by using O3 gas and low temperature pressure reduction mode |
| CN102422879B (en) * | 2011-10-31 | 2012-11-07 | 江苏省农业科学院 | Method for prolonging refreshing time of Chinese pears by using O3 gas and low temperature pressure reduction mode |
| CN102626131A (en) * | 2012-04-11 | 2012-08-08 | 江华瑶族自治县六月香果业有限公司 | Controlled atmosphere fresh-keeping method for Yaoshan snow pears |
| CN102626131B (en) * | 2012-04-11 | 2014-07-02 | 江华瑶族自治县六月香果业有限公司 | Controlled atmosphere fresh-keeping method for Yaoshan snow pears |
| CN102669261A (en) * | 2012-05-29 | 2012-09-19 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for restraining brown stain of huang-guan pear cores |
| CN104170945A (en) * | 2013-07-24 | 2014-12-03 | 四川农业大学 | Composite preservation technology for Hongyang kiwi fruits and implementation method thereof |
| CN104886233A (en) * | 2015-06-03 | 2015-09-09 | 中国农业科学院果树研究所 | A freshness retaining method to prolong Xueqing pear storage time |
| CN105994592A (en) * | 2016-05-28 | 2016-10-12 | 贵阳学院 | Method for prolonging storage period of kiwi fruits |
| CN105994592B (en) * | 2016-05-28 | 2019-10-25 | 贵阳学院 | A method of extending Kiwi berry storage period |
| CN106819085A (en) * | 2016-12-27 | 2017-06-13 | 常熟市辛庄镇双浜梨业种植专业合作社 | A kind of Cuiguan pear air regulating fresh-keeping method |
| CN111248256A (en) * | 2020-01-16 | 2020-06-09 | 江苏省农业科学院 | Fruit and vegetable cleaning, sterilizing and fresh-keeping method |
| CN111248256B (en) * | 2020-01-16 | 2023-03-10 | 江苏省农业科学院 | Fruit and vegetable cleaning, sterilizing and fresh-keeping method |
| CN114403213A (en) * | 2022-02-22 | 2022-04-29 | 河北省农林科学院石家庄果树研究所 | Method for prolonging refreshing time of Chinese pear |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101965861B (en) | 2012-07-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101965861B (en) | Method for prolonging refreshing time of Chinese pears | |
| Chandra et al. | Changes in microbial population and quality of microgreens treated with different sanitizers and packaging films | |
| CN101642161B (en) | Physical method for preserving freshness of waxberry fruits | |
| Lougheed et al. | Low Pressure Storage for Horticultural Crops1 | |
| CN102550652A (en) | New application of sodium bisulfide as hydrogen sulfide donor in promoting storage and preservation of fruits and vegetables | |
| CN104351326A (en) | Method for prolonging shelf lives of pears | |
| CH710726B1 (en) | Regulated freshness preservation method for storing vegetables in a mixed atmosphere for use on overseas vessels. | |
| CN106305988A (en) | United fresh-keeping method for prolonging storage period of Xianghe colocasia esculenta | |
| CN105432779B (en) | A kind of ethylene absorbent and preparation method thereof for banana fresh-keeping | |
| CN104012647B (en) | A kind of loquat nano-packaging composite plant essential oil process preservation method | |
| CN108669217A (en) | A kind of fresh-keeping treating method of granulated sugar tangerine | |
| Hassenberg et al. | Effect of acetic acid vapour on the natural microflora and Botrytis cinerea of strawberries | |
| Workneh et al. | Physiological and chemical quality of carrots subjected to pre-and postharvest treatments | |
| Kapsiya et al. | Tomato (Solanum lycopersicum L.) Fruits | |
| CN102293244B (en) | Fresh keeping method of fresh litchi fruit | |
| CN106489626A (en) | A kind of preservation method of fruit | |
| Ariwaodo | Handling strategies and facilities for horticultural crops | |
| RU2525722C1 (en) | Method of storing agricultural products | |
| CN104782747B (en) | A kind of preservation method of mulberry fruit | |
| CN102550654B (en) | Method for preserving Sanhua plum fruits | |
| CN102986841B (en) | Method for retaining freshness of bamboo shoots for pandas | |
| CN109221383A (en) | A kind of storage practice of rhizome vegetable | |
| CN101223909A (en) | Method for storing and refreshing FeiCheng Peaches using nitric oxide | |
| Atress et al. | EFFECT OF 1-METHYLCYCLOPROPENE AND HOT WATER TREATMENTS ON RETARDING RIPENESS OF CANTALOUPE FRUITS DURING COLD STORAGRE | |
| CN109645112A (en) | A kind of bactericidal composition and its application of probenazole-containing and procymidone |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120704 Termination date: 20121105 |