CN102578215A - Fresh-keeping processing method of Chunhua plum - Google Patents
Fresh-keeping processing method of Chunhua plum Download PDFInfo
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- CN102578215A CN102578215A CN2012100571653A CN201210057165A CN102578215A CN 102578215 A CN102578215 A CN 102578215A CN 2012100571653 A CN2012100571653 A CN 2012100571653A CN 201210057165 A CN201210057165 A CN 201210057165A CN 102578215 A CN102578215 A CN 102578215A
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- 238000003672 processing method Methods 0.000 title abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 55
- 238000003860 storage Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 238000005057 refrigeration Methods 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims abstract description 4
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 claims description 11
- 239000004327 boric acid Substances 0.000 claims description 11
- 235000013877 carbamide Nutrition 0.000 claims description 11
- 230000032823 cell division Effects 0.000 claims description 11
- -1 heterocycle ureas Chemical class 0.000 claims description 11
- 239000011148 porous material Substances 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 abstract description 5
- 238000005336 cracking Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 230000001174 ascending effect Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000498 cooling water Substances 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- MWUXSHHQAYIFBG-UHFFFAOYSA-N nitrogen oxide Inorganic materials O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000011835 investigation 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
- 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
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000013016 damping Methods 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
- 230000035800 maturation Effects 0.000 description 2
- 229920006280 packaging film Polymers 0.000 description 2
- 239000012785 packaging film Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000000241 respiratory effect Effects 0.000 description 2
- 230000029058 respiratory gaseous exchange 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
- 235000003840 Amygdalus nana Nutrition 0.000 description 1
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- FBWADIKARMIWNM-UHFFFAOYSA-N N-3,5-dichloro-4-hydroxyphenyl-1,4-benzoquinone imine Chemical compound C1=C(Cl)C(O)=C(Cl)C=C1N=C1C=CC(=O)C=C1 FBWADIKARMIWNM-UHFFFAOYSA-N 0.000 description 1
- 235000011432 Prunus Nutrition 0.000 description 1
- 241000220299 Prunus Species 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
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003306 harvesting Methods 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
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 150000007524 organic acids Chemical class 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
- 238000011160 research Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a fresh-keeping processing method of Chunhua plum, which is implemented strictly according to the following steps of: processing before picking, picking, precooling, selecting, processing by antistaling agent solution, packing and refrigerating before picking, wherein the precooling is carried out by cool water, the temperature of the cooling water is controlled to be 3-4 DEG C, and the cooling time is 25-35 minutes, so that the temperature of the center of Chunhua plum body is reduced into 4-6 DEG C; and keeping the temperature of the refrigeration house or the refrigerating chamber to be kept at 3-5 DEG C when the plum is refrigerated, and controlling the relative humidity to be 85%-90%, wherein an air interchanger is arranged in the refrigeration house or the refrigerating chamber at the same time. The method provided by the invention has the beneficial effects that: the fruit cracking rate is reduced, the refrigerating temperature is greatly increased compared with the prior art, the power consumption cost of refrigeration is reduced, the comparison of each quality index of the fruit shows that the fruit is hard, and the total soluble solid (TSS) content is lower in the descent velocity compared with the control group under the temperature-reducing storage condition of the invention, and the fruit rotting rate and the fruit pulp browning index are slower in ascending velocity, so that the fresh-keeping processing method is suitable for large-scale popularization and application.
Description
Technical field
The present invention relates to field of fruit freshness keeping, relate in particular to the fresh-keeping treating method of a kind of Chun Huali.
Background technology
Chun Huali is the breeding that originates from local Lee in China Changsha.High-quality spring China 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 technique, 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.Yet spring China's Prunus is in climacteric type fruit, and in a single day maturation is activated; Produce a large amount of ethene, respiratory intensity rises, and its respiratory intensity is higher at normal temperatures; The metabolism relevant with maturation strengthened, and after-ripening speed is fast, organization softening; Organic acid degraded and sugar reduce, and therefore shelf life also shortens, thereby have limited bright Lee's circulation.Therefore, spring China postharvest storage Study on Technology seems particularly important.
At present; Storage research report about Chun Huali is less, and the people such as Liu Guanmin of food science and technology system of Hunan Agricultural College study the Chun Huali storage performance, need not pack and chemicals treatment Chun Huali through adopting; And respectively at the low alternating temperature storage down of normal temperature, low temperature and low---height---; Find that Chun Huali can damage to plants caused by sudden drop in temperature under 0 ℃ temperature, fruit is apt to deteriorate again under higher temperature, and the storage effect about 3 ℃ is comparatively desirable.
Yet because Chun Huali climacteric degree in storage is still higher, dehiscent fruit has increased the rotten probability and the difficulty of storage easily.
Summary of the invention
To in the prior art for the deficiency of Chun Huali storage method, the invention reside in provides the Chun Huali method for storing and refreshing that a kind of cold storage temperature is higher, cost is low and efficient, safe.
For realizing the object of the invention, the present invention has adopted following technical scheme: the fresh-keeping treating method of a kind of Chun Huali, it is characterized in that, and may further comprise the steps:
1) adopts pre-treatment
3 weeks before plucking fruit; Execute intermixture solution to fruit and foliar spray once a day; Said intermixture is made up of water, boric acid and the heterocycle ureas basic element of cell division; Wherein boric acid concentration is 6-8mmol/L, and the concentration expressed in percentage by volume of the heterocycle ureas basic element of cell division is 0.1-0.2% (v/v), and all the other are water;
Boron is the needed by human mineral element.The said heterocycle ureas basic element of cell division can be that the summary of the invention and the specific embodiment of the patent of " the single step reaction preparation method of 4-nitropyridine-nitrogen oxide and halo-4-nitropyridine-nitrogen oxide ", patent No. ZL200510035860.X makes according to denomination of invention.The heterocycle ureas basic element of cell division is a kind of plant growth regulating substance, the extremely low and easy decomposition of its working concentration, and these chemical substance environmentally safes are to the body nonhazardous.In addition, spray before the picking fruit and contain before the adopting of the boric acid and the heterocycle ureas basic element of cell division behind the intermixture, the Fruit Cracking incidence significantly reduces, and behind the fruit maturation epidermis painted be improved significantly.
2) pluck
Pluck before being chosen in 8 o'clock mornings;
Be chosen in and pluck morning, it is excessive that the initial temperature that can guarantee Chun Huali and the temperature of subsequent processing steps can not change, the influence that minimizing fruit Yin Wendu violent change receives.
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 the fruit body core temperature drop to 4 ℃～6 ℃;
Adopt said temperature and the precooling step of time through experiment showed,, can prolong the cold preservation time of spring China's plum fruit and the shelf life in the normal temperature sales process after the outbound effectively.
4) sorting
Screening, classification in temperature is 8 ℃～10 ℃ workshop;
5) antistaling agent solution is handled
The configuration antistaling agent solution, wherein boric acid concentration is 10～13 mmol/L, calcium chloride mass percentage concentration 1.0～1.8% places antistaling agent solution to flood 15～18 minutes well-graded fruit, carries out natural air drying after taking out fruit then;
6) packing
Well-graded spring China's plum fruit is carried out coating, on said film, be provided with and decide pore;
Because China's plum fruit still has slight breathing the spring during cold storage, so on said film, be provided with and decide pore, to prevent fruit rot;
7) refrigeration
Packaged spring China's plum fruit is placed freezer or refrigerating chamber storage, and the temperature of said freezer or refrigerating chamber remains on 3 ℃～5 ℃, and relative humidity is controlled at 85%～90%; Be provided with air interchanger in said freezer or the refrigerating chamber simultaneously.
Freezer or refrigerating chamber should have air interchanger and regularly ventilation, and the packaging film requirement moisture retention of preserving moisture simultaneously is stronger, and therefore the relative humidity of cold storage chamber is controlled at 85%～90%, so in the cold storage chamber damping device should be arranged.
Through experiment, adopts cold storing and fresh-keeping of the present invention after 30 days, the average weight-loss ratio of fruit is less than 4%, average rotting rate is less than 6%, the average hardness of fruit is 4.6 kilograms/square centimeter, sour, acid and Vitamin C content with fresh-keeping before compare and remain on more than 82%.
Beneficial effect of the present invention is, before harvesting, imposes to contain before the adopting of the boric acid and the heterocycle ureas basic element of cell division behind the intermixture, and the Fruit Cracking incidence significantly reduces, behind the fruit maturation epidermis painted be improved significantly.Find that after each item index of quality of fruit relatively after processing method of the present invention, the hardness of fruit, soluble solid (TSS) content decrease speed are slower than control group, fruit rot rate, the g index rate of climb are slow, are suitable for large scale application.
The specific embodiment
Adopting the local breeding Chun Huali in Changsha, is one group with 30kg, adopts 5 groups altogether, and fresh-keeping and mensuration is calculated its mean value:
Concrete steps
1) adopts pre-treatment
3 weeks before plucking fruit; Execute intermixture solution to fruit and foliar spray once a day; Said intermixture is made up of water, boric acid and the heterocycle ureas basic element of cell division; Wherein boric acid concentration is 6-8mmol/L, and the concentration expressed in percentage by volume of the heterocycle ureas basic element of cell division is 0.1-0.2% (v/v), and all the other are water;
The said heterocycle ureas basic element of cell division is that the summary of the invention and the specific embodiment of the patent of " the single step reaction preparation method of 4-nitropyridine-nitrogen oxide and halo-4-nitropyridine-nitrogen oxide ", patent No. ZL200510035860.X makes according to denomination of invention.
2) pluck
Pluck before being chosen in 8 o'clock mornings;
Be chosen in and pluck morning, it is excessive that the initial temperature that can guarantee Chun Huali and the temperature of subsequent processing steps can not change, the influence that minimizing fruit Yin Wendu violent change receives.
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 the fruit body core temperature drop to 4 ℃～6 ℃;
Adopt said temperature and the precooling step of time through experiment showed,, can prolong the cold preservation time of spring China's plum fruit and the shelf life in the normal temperature sales process after the outbound effectively.
4) sorting
Screening, classification in temperature is 8 ℃～10 ℃ workshop;
5) antistaling agent solution is handled
The configuration antistaling agent solution, wherein boric acid concentration is 10～13 mmol/L, calcium chloride mass percentage concentration 1.0～1.8% places antistaling agent solution to flood 15～18 minutes well-graded fruit, carries out natural air drying after taking out fruit then;
6) packing
Well-graded spring China's plum fruit is carried out coating, on said film, be provided with and decide pore;
Because China's plum fruit still has slight breathing the spring during cold storage, so on said film, be provided with and decide pore, to prevent fruit rot;
7) refrigeration
Packaged spring China's plum fruit is placed freezer or refrigerating chamber storage, and the temperature of said freezer or refrigerating chamber remains on 3 ℃～5 ℃, and relative humidity is controlled at 85%～90%; Be provided with air interchanger in said freezer or the refrigerating chamber simultaneously.
Freezer or refrigerating chamber should have air interchanger and regularly ventilation, and the packaging film requirement moisture retention of preserving moisture simultaneously is stronger, and therefore the relative humidity of cold storage chamber is controlled at 85%～90%, so in the cold storage chamber damping device should be arranged.
Measurement parameter and result
To adopting the spring China's plum fruit after said method is preserved to measure accordingly, mainly measure following parameter:
A) weight-loss ratio=when investigation (original-)/original * %
B) fruit/original * % of rotting appears during rotting rate=investigation
C) hardness: it is fixed to produce GY-1 type hardness of fruit instrumentation with Mudanjiang mechanical investigations; Probe diameter 5mm, puncture speed 1mm/s, puncture is apart from 15mm; Randomly draw 10 fruits from each processing; Choose corresponding 2 positions at each fruit maximum transverse diameter place, belt leather is measured, and gets its mean value after removing maximum and minimum of a value.
D) saccharic acid of fruit and Vitamin C content: total reducing sugar, measure with the Fehling method; Total acid is with determination of acid-basetitration (in malic acid); Vitamin C, with 2,6---the dichloroindophenol titration measuring.
Through test, adopts cold storing and fresh-keeping of the present invention after 30 days, the average weight-loss ratio of fruit is less than 5%, average rotting rate is less than 8%, the average hardness of fruit is 4.4 kilograms/square centimeter, sour, acid and Vitamin C content with fresh-keeping before compare and remain on more than 78%.
Claims (1)
1. the fresh-keeping treating method of Yi Zhong Chun Huali is characterized in that, carries out in strict accordance with following steps:
1) adopts pre-treatment
3 weeks before plucking fruit; Execute intermixture solution to fruit and foliar spray once a day; Said intermixture is made up of water, boric acid and the heterocycle ureas basic element of cell division; Wherein boric acid concentration is 6-8mmol/L, and the concentration expressed in percentage by volume of the heterocycle ureas basic element of cell division is 0.1-0.2% (v/v), and all the other are water;
2) pluck
Pluck before being chosen in 8 o'clock mornings;
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 the fruit body core temperature drop to 4 ℃～6 ℃;
4) sorting
Screening, classification in temperature is 8 ℃～10 ℃ workshop;
5) antistaling agent solution is handled
The configuration antistaling agent solution, wherein boric acid concentration is 10～13 mmol/L, calcium chloride mass percentage concentration 1.0～1.8% places antistaling agent solution to flood 15～18 minutes well-graded fruit, carries out natural air drying after taking out fruit then;
6) packing
Well-graded spring China's plum fruit is carried out coating, on said film, be provided with and decide pore; Vanning respectively after wrapping;
7) refrigeration
Packaged spring China's plum fruit is placed freezer or refrigerating chamber storage, and the temperature of said freezer or refrigerating chamber remains on 3 ℃～5 ℃, and relative humidity is controlled at 85%～90%; Be provided with air interchanger in said freezer or the refrigerating chamber simultaneously.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210057165.3A CN102578215B (en) | 2012-03-07 | 2012-03-07 | Fresh-keeping processing method of Chunhua plum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210057165.3A CN102578215B (en) | 2012-03-07 | 2012-03-07 | Fresh-keeping processing method of Chunhua plum |
Publications (2)
| Publication Number | Publication Date |
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| CN102578215A true CN102578215A (en) | 2012-07-18 |
| CN102578215B CN102578215B (en) | 2014-04-02 |
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| CN201210057165.3A Active CN102578215B (en) | 2012-03-07 | 2012-03-07 | Fresh-keeping processing method of Chunhua plum |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957241A (en) * | 2015-06-03 | 2015-10-07 | 铜陵新梦想农牧科技有限公司 | Freeze-preservation method of fruits and vegetables |
| CN109201453A (en) * | 2018-08-13 | 2019-01-15 | 江苏丰年果品种植园有限公司 | A kind of pre-cooling classification packing device suitable for middle-size and small-size plantation harvesting blueberry |
| CN109938090A (en) * | 2019-04-18 | 2019-06-28 | 李明生 | A kind of the stone fruit edge of a field postharvest handling method and equipment of drum-type cleaning pre-cooling |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5376391A (en) * | 1991-04-03 | 1994-12-27 | The United States Of America As Represented By The Secretary Of The Agriculture | Method of increasing the stability of fruits, vegetables or fungi and composition thereof |
| CN1743313A (en) * | 2005-07-06 | 2006-03-08 | 湛江师范学院 | One-step reaction method for preparing 4-nitropyridine-nitrogen oxide and halogenated-4-nitropyridine-nitrogen oxide |
| CN101301000A (en) * | 2008-06-27 | 2008-11-12 | 中国农业大学 | Fresh-keeping method of plum fruit |
| CN101773159A (en) * | 2010-03-16 | 2010-07-14 | 华南农业大学 | Sanhua plum fruit storing and fresh keeping method |
-
2012
- 2012-03-07 CN CN201210057165.3A patent/CN102578215B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5376391A (en) * | 1991-04-03 | 1994-12-27 | The United States Of America As Represented By The Secretary Of The Agriculture | Method of increasing the stability of fruits, vegetables or fungi and composition thereof |
| CN1743313A (en) * | 2005-07-06 | 2006-03-08 | 湛江师范学院 | One-step reaction method for preparing 4-nitropyridine-nitrogen oxide and halogenated-4-nitropyridine-nitrogen oxide |
| CN101301000A (en) * | 2008-06-27 | 2008-11-12 | 中国农业大学 | Fresh-keeping method of plum fruit |
| CN101773159A (en) * | 2010-03-16 | 2010-07-14 | 华南农业大学 | Sanhua plum fruit storing and fresh keeping method |
Non-Patent Citations (2)
| Title |
|---|
| 刘冠民，等: "春华李贮藏性能初探", 《湖南农学院学报》 * |
| 张建英，等: "李子贮藏保鲜综合技术", 《李子贮藏保鲜综合技术》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957241A (en) * | 2015-06-03 | 2015-10-07 | 铜陵新梦想农牧科技有限公司 | Freeze-preservation method of fruits and vegetables |
| CN109201453A (en) * | 2018-08-13 | 2019-01-15 | 江苏丰年果品种植园有限公司 | A kind of pre-cooling classification packing device suitable for middle-size and small-size plantation harvesting blueberry |
| 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 |
| CN109938090A (en) * | 2019-04-18 | 2019-06-28 | 李明生 | A kind of the stone fruit edge of a field postharvest handling method and equipment of drum-type cleaning pre-cooling |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102578215B (en) | 2014-04-02 |
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Owner name: SHENGZHOU LIMEI BIOTECHNOLOGY CO., LTD. Free format text: FORMER OWNER: ZHANG YAN Effective date: 20140228 |
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