CN102524368B - Picking and storage method of Chunhua plums - Google Patents
Picking and storage method of Chunhua plums Download PDFInfo
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- CN102524368B CN102524368B CN201210057140.3A CN201210057140A CN102524368B CN 102524368 B CN102524368 B CN 102524368B CN 201210057140 A CN201210057140 A CN 201210057140A CN 102524368 B CN102524368 B CN 102524368B
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- 238000003860 storage Methods 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000021018 plums Nutrition 0.000 title abstract 2
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 54
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000005057 refrigeration Methods 0.000 claims abstract description 5
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 11
- 239000004202 carbamide Substances 0.000 claims description 11
- 230000032823 cell division Effects 0.000 claims description 11
- 125000000623 heterocyclic group Chemical group 0.000 claims description 11
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 claims description 8
- 239000004327 boric acid Substances 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 6
- 239000011148 porous material Substances 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 239000007789 gas Substances 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000005336 cracking Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 4
- 230000001174 ascending effect Effects 0.000 abstract 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- MWUXSHHQAYIFBG-UHFFFAOYSA-N nitrogen oxide Inorganic materials O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 4
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 238000005138 cryopreservation Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000011835 investigation Methods 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 208000016261 weight loss Diseases 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001092070 Eriobotrya Species 0.000 description 2
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 2
- AFYUENGWJREJTM-UHFFFAOYSA-N [N]=O.[N+](=O)([O-])C1=CC=NC=C1 Chemical compound [N]=O.[N+](=O)([O-])C1=CC=NC=C1 AFYUENGWJREJTM-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000013016 damping Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 230000004345 fruit ripening Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
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- 230000003020 moisturizing effect Effects 0.000 description 2
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- 238000007254 oxidation reaction Methods 0.000 description 2
- 229920006280 packaging film Polymers 0.000 description 2
- 239000012785 packaging film Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
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- 230000000241 respiratory effect Effects 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- CCBICDLNWJRFPO-UHFFFAOYSA-N 2,6-dichloroindophenol Chemical compound C1=CC(O)=CC=C1N=C1C=C(Cl)C(=O)C(Cl)=C1 CCBICDLNWJRFPO-UHFFFAOYSA-N 0.000 description 1
- 235000003840 Amygdalus nana Nutrition 0.000 description 1
- 244000296825 Amygdalus nana Species 0.000 description 1
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000012029 Fehling's reagent Substances 0.000 description 1
- 235000011432 Prunus Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000002479 acid--base titration Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000008635 plant growth Effects 0.000 description 1
- 235000014774 prunus Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to a picking and storage method of Chunhua plums. The processes are strictly carried out according to the following steps of treatment before picking, picking, pre-cooling, sorting, ozone treatment before package, package and cold storage, wherein the cold water is adopted for pre-cooling in the pre-cooling step, the temperature of the cold water is controlled at 3 DEG C to 4 DEG C, and the cooling time is 25 to 35 minutes, so the fruit body center temperature is reduced to 4 DEG C to 6 DEG C; during the cold storage, the temperature of a refrigeration house or a cold storage room is maintained at 6 DEG C to 8 DEG C, and the relative humidity is controlled at 80 percent to 90 percent; and simultaneously, a ventilator is arranged in the refrigeration house or the cold storage room. The picking and storage method has the beneficial effects that the fruit cracking rate is reduced, the cold storage temperature is greatly improved through being compared with that in the prior art, the electric power consumption cost for the storage is saved, and in addition, the following results are found after the comparison of various quality indexes of the fruit, the fruit hardness and total soluble solid (TSS) content descending speed is lower than that of a control group under the temperature reduction storage conditions, the fruit rotting rate and the flesh browning index ascending speed is slow, and the picking and storage method is suitable for large-area popularization and application.
Description
Technical field
The present invention relates to field of fruit freshness keeping, relate in particular to harvesting and the store method of a kind of Chun Huali.
Background technology
Chun Huali is the breeding that originates from Lee in place, China Changsha.High-quality spring China's plum fruit market is very well sold and in short supply, and price is steadily increasing.Along with going deep into of Breeding and cultivation technology, spring China cultivated area and output constantly increase, and kind becomes increasingly abundant, and the fructescence is by the end of April to mid-October.But, spring China's Prunus, in climacteric type fruit, once maturation is activated, produces a large amount of ethene, respiratory intensity rises, its respiratory intensity is higher at normal temperatures, and the metabolism relevant with maturation strengthened, and after-ripening speed is fast, organization softening, anaerobic digestion and sugar reduce, and therefore shelf life also shortens, thereby have limited fresh Lee's circulation.Therefore, the research of spring China's postharvest storage technology seems particularly important.
At present, storage research report about Chun Huali is less, the people such as the Liu Guanmin of food science and technology system of Hunan Agricultural College are studied Chun Huali storage performance, by adopting, need not pack and chemicals treatment Chun Huali, and respectively at preserving under the low alternating temperature of normal temperature, low temperature and low---height---, find that Chun Huali can damage to plants caused by sudden drop in temperature at the temperature of 0 ℃, under higher temperature, fruit is apt to deteriorate again, and comparatively desirable at the storage effect of 3 ℃ of left and right.
But for cryopreservation, lower temperature will be paid larger cost, how guaranteeing, under the prerequisite of Chun Huali storage effect, to reduce as much as possible cost, be problem demanding prompt solution.In addition,, because Chun Huali climacteric degree in storage is still higher, easily dehiscent fruit, has increased rotten probability and the difficulty of storage.
Summary of the invention
For in prior art for the deficiency of Chun Huali storage method, the invention reside in the Chun Huali method for storing and refreshing that a kind of cold storage temperature is higher, cost is low and efficient, safe is provided.
For realizing object of the present invention, the present invention has adopted following technical scheme: the preservation method of a kind of Chun Huali, it is characterized in that, and comprise the following steps:
1) adopt pre-treatment
Plucking before fruit 3 weeks, to fruit and foliar spray, execute intermixture solution once a day, described intermixture is comprised of water, boric acid and the heterocyclic urea basic element of cell division, wherein boric acid concentration is 6-8mmol/L, the concentration expressed in percentage by volume of the heterocyclic urea basic element of cell division is 0.1-0.2%(v/v), all the other are water;
Boron is needed by human mineral element.The described heterocyclic urea basic element of cell division, summary of the invention and the specific embodiment that can be the patent of " the single step reaction preparation method of 4-nitropyridine-nitrogen oxide and halo-4-nitropyridine-nitrogen oxide ", patent No. ZL200510035860.X according to denomination of invention make.The heterocyclic urea basic element of cell division is a kind of plant growth regulating substance, its working concentration extremely low and easily decompose, these chemical substance environmentally safes, to body nonhazardous.In addition, spray and contain the adopting after front intermixture of boric acid and the heterocyclic urea basic element of cell division before picking fruit, Fruit Cracking incidence significantly reduces, and after fruit maturation epidermis painted be improved significantly.
2) pluck
Before being chosen in 8 o'clock mornings, pluck;
Be chosen in and pluck morning, can guarantee that the initial temperature of Chun Huali and the temperature of subsequent processing steps can not change excessive, reduce the impact that fruit Yin Wendu violent change is subject to.
3) precooling
Adopt cold water to carry out precooling, the temperature of cold water is controlled at 3 ℃～4 ℃, and be 25～35 minutes cool time, makes fruit body core temperature drop to 4 ℃～6 ℃;
Through experiment showed,, adopt said temperature and the precooling step of time, can effectively extend the shelf life in normal temperature sales process after cold preservation time and the outbound of spring China's plum fruit.
4) sorting
Screening, classification in temperature is the workshop of 8 ℃～10 ℃;
5) ozone treatment before packing
Selecting ozone generating power is the commercially available ozone generator of 3 Grams Per Hours, the running water of pH=7.0 is injected in hopper, the ozone delivery outlet of ozone generator is connected with hopper with pipeline, pass to hopper bottom, and air compressor, air pump or oxygen cylinder are connected with the air inlet pipe hole of ozone generator, to input compressed-air in ozone generator, at the described generator of energising starting, produce ozone 20 minutes continuously, ozone gas passes in hopper, and the Chun Huali after sorting is put into hopper, process 3～10 minutes, then after taking out fruit, carry out natural air drying,
Ozone can killing microorganisms, suppresses metabolism. the residues of pesticides material of degraded fruit and vegetable surfaces, and the oxidation Decomposition fruits and vegetables material ethene that accelerates the ripening, thus prevent that fruits and vegetables are aging.And, after sorting step and before packaging step, carry out ozone treatment, can formulate the processing time according to the fruit situation of sorting, and proceed to subsequently cold storage, can in cryopreservation process, suppress significantly loquat dehydration, delay the decline of TSS, TA and VC content.
6) packing
Well-graded spring China's plum fruit is carried out to coating, on described film, be provided with and determine pore; Wrap rear vanning respectively;
During due to cold storage, spring China plum fruit still has slight breathing, therefore on described film, is provided with and determines pore, to prevent fruit rot.
7) refrigeration
Packaged spring China's plum fruit is placed in to freezer or refrigerating chamber storage, and the temperature of described freezer or refrigerating chamber remains on 6 ℃～8 ℃, and relative humidity is controlled at 80%～90%; In described freezer or refrigerating chamber, be provided with air interchanger simultaneously.
Freezer or refrigerating chamber should have air interchanger timing ventilation, and the packaging film of moisturizing simultaneously requires moisture retention stronger, and therefore the relative humidity of cold storage chamber is controlled at 80%～90%, therefore should have damping device in cold storage chamber.
Through experiment, adopt cold storing and fresh-keeping of the present invention after 30 days, the average weight-loss ratio of fruit is less than 4%, and average rotting rate is less than 6%, and the average hardness of fruit is 4.6 thousand grams/cm, and acid, acid and Vit C contents remain on more than 82% compared with before fresh-keeping.
Beneficial effect of the present invention is, imposes and contain before the adopting of boric acid and the heterocyclic urea basic element of cell division after intermixture before harvesting, and Fruit Cracking incidence significantly reduces, after fruit maturation epidermis painted be improved significantly.In addition, adopt storage practice of the present invention, refrigerated storage temperature with respect to prior art improves greatly, saved the power consumption cost of storage, and find after comparing every index of quality of fruit, under temperature reduction and storage condition of the present invention, the hardness of fruit, soluble solid (TSS) content decrease speed are slower than control group, and fruit rot rate, the g index rate of climb are slow, are suitable for large scale application.
The specific embodiment
Adopt the local breeding Chun Huali in Changsha, take 30kg as one group, adopt altogether 5 groups, fresh-keeping and its mean value of measure and calculation:
Concrete steps
1) adopt pre-treatment
Plucking before fruit 3 weeks, to fruit and foliar spray, execute intermixture solution once a day, described intermixture is comprised of water, boric acid and the heterocyclic urea basic element of cell division, wherein boric acid concentration is 6-8mmol/L, the concentration expressed in percentage by volume of the heterocyclic urea basic element of cell division is 0.1-0.2%(v/v), all the other are water;
Summary of the invention and specific embodiment that the described heterocyclic urea basic element of cell division is the patent of " the single step reaction preparation method of 4-nitropyridine-nitrogen oxide and halo-4-nitropyridine-nitrogen oxide ", patent No. ZL200510035860.X according to denomination of invention make.
2) pluck
Before being chosen in 8 o'clock mornings, pluck;
Be chosen in and pluck morning, can guarantee that the initial temperature of Chun Huali and the temperature of subsequent processing steps can not change excessive, reduce the impact that fruit Yin Wendu violent change is subject to.
3) precooling
Adopt cold water to carry out precooling, the temperature of cold water is controlled at 3 ℃～4 ℃, and be 25～35 minutes cool time, makes fruit body core temperature drop to 4 ℃～6 ℃;
Through experiment showed,, adopt said temperature and the precooling step of time, can effectively extend the shelf life in normal temperature sales process after cold preservation time and the outbound of spring China's plum fruit.
4) sorting
Screening, classification in temperature is the workshop of 8 ℃～10 ℃;
5) ozone treatment before packing
Selecting ozone generating power is the commercially available ozone generator of 3 Grams Per Hours, the running water of pH=7.0 is injected in hopper, the ozone delivery outlet of ozone generator is connected with hopper with pipeline, . pass to hopper bottom, and air compressor, air pump or oxygen cylinder are connected with the air inlet pipe hole of ozone generator, to input compressed-air in ozone generator, at the described generator of energising starting, produce ozone 20 minutes continuously, ozone gas passes in hopper, and the Chun Huali after sorting is put into hopper, process 3～10 minutes, then after taking out fruit, carry out natural air drying,
Ozone can killing microorganisms, suppresses metabolism. the residues of pesticides material of degraded fruit and vegetable surfaces, and the oxidation Decomposition fruits and vegetables material ethene that accelerates the ripening, thus prevent that fruits and vegetables are aging.And, after sorting step and before packaging step, carry out ozone treatment, can formulate the processing time according to the fruit situation of sorting, and proceed to subsequently cold storage, can in cryopreservation process, suppress significantly loquat dehydration, delay the decline of TSS, TA and Vc content.
6) packing
Well-graded spring China's plum fruit is carried out to coating, on described film, be provided with and determine pore; Wrap rear vanning respectively;
During due to cold storage, spring China plum fruit still has slight breathing, therefore on described film, is provided with and determines pore, to prevent fruit rot;
7) refrigeration
Packaged spring China's plum fruit is placed in to freezer or refrigerating chamber storage, and the temperature of described freezer or refrigerating chamber remains on 6 ℃～8 ℃, and relative humidity is controlled at 80%～90%; In described freezer or refrigerating chamber, be provided with air interchanger simultaneously.
Freezer or refrigerating chamber should have air interchanger timing ventilation, and the packaging film of moisturizing simultaneously requires moisture retention stronger, and therefore the relative humidity of cold storage chamber is controlled at 80%～90%, therefore should have damping device in cold storage chamber.
Measurement parameter and result
To adopting the spring China's plum fruit after said method storage to measure accordingly, mainly measure following parameter:
A) weight-loss ratio=when investigation (original-)/original × %
B) there is rotten fruit/original × % during rotting rate=investigation
C) hardness: produce GY-1 type fruit hardness meter by Mudanjiang mechanical investigations and measure, probe diameter 5mm, puncture speed 1mm/s, puncture is apart from 15mm, from each processing, randomly draw 10 fruits, at each fruit maximum transverse diameter place, choose corresponding 2 positions, belt leather is measured, and gets its mean value after removing maximum and minimum of a value.
D) saccharic acid of fruit and Vit C contents: total reducing sugar, by Fehling's reagent method mensuration; Total acid, with determination of acid-basetitration (in malic acid); Vitamin C, with 2,6---dichloroindophenol titration measuring.
After tested, adopt cold storing and fresh-keeping of the present invention after 30 days, the average weight-loss ratio of fruit is less than 4%, and average rotting rate is less than 6%, and the average hardness of fruit is 4.6 thousand grams/cm, and acid, acid and Vit C contents remain on more than 82% compared with before fresh-keeping.
Claims (1)
1. the harvesting of Yi Zhong Chun Huali and store method, is characterized in that, in strict accordance with following steps, carries out:
1) adopt pre-treatment
Plucking before fruit 3 weeks, to fruit and foliar spray, execute intermixture solution once a day, described intermixture is comprised of water, boric acid and the heterocyclic urea basic element of cell division, and wherein boric acid concentration is 6-8mmol/L, the concentration expressed in percentage by volume of the heterocyclic urea basic element of cell division is 0.1-0.2%v/v, and all the other are water;
2) pluck
Before being chosen in 8 o'clock mornings, pluck;
3) precooling
Adopt cold water to carry out precooling, the temperature of cold water is controlled at 3 ℃～4 ℃, and be 25～35 minutes cool time, makes fruit body core temperature drop to 4 ℃～6 ℃;
4) sorting
Screening, classification in temperature is the workshop of 8 ℃～10 ℃;
5) ozone treatment before packing
Selecting ozone generating power is the commercially available ozone generator of 3 Grams Per Hours, the running water of pH=7.0 is injected in hopper, the ozone delivery outlet of ozone generator is connected with hopper with pipeline, pass to hopper bottom, and air compressor, air pump or oxygen cylinder are connected with the air inlet pipe hole of ozone generator, to input compressed-air in ozone generator, the described generator of energising starting again, produce ozone 20 minutes continuously, ozone gas passes in hopper, and the Chun Huali after sorting is put into hopper, process 3～10 minutes, then after taking out fruit, carry out natural air drying,
6) packing
By good sorting and through spring China's plum fruit of ozone treatment, carry out coating, on described film, be provided with and determine pore; Wrap rear vanning respectively;
7) refrigeration
Packaged spring China's plum fruit is placed in to freezer or refrigerating chamber storage, and the temperature of described freezer or refrigerating chamber remains on 6 ℃～8 ℃, and relative humidity is controlled at 80%～90%; In described freezer or refrigerating chamber, be provided with air interchanger simultaneously.
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| CN104287075A (en) * | 2014-09-19 | 2015-01-21 | 福建省农业科学院果树研究所 | Method for coloring prunus salicina fruits red |
| CN104223331A (en) * | 2014-09-19 | 2014-12-24 | 福建省农业科学院果树研究所 | Method for promoting post-harvest plum fruit coloring |
| CN104336163A (en) * | 2014-12-03 | 2015-02-11 | 上海市农业科学院 | Fruit and vegetable color protection and preservation method |
| CN109201453B (en) * | 2018-08-13 | 2022-04-12 | 江苏丰年果品种植园有限公司 | Be suitable for precooling hierarchical packing plant of middle-size and small-size plantation blueberry of gathering |
| CN114946934A (en) * | 2021-12-27 | 2022-08-30 | 贺州学院 | Modified atmosphere preservation method for Sanhua plum fruits |
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