CN104542924A - Fruit and vegetable fresh-keeping method - Google Patents
Fruit and vegetable fresh-keeping method Download PDFInfo
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- CN104542924A CN104542924A CN201510000826.2A CN201510000826A CN104542924A CN 104542924 A CN104542924 A CN 104542924A CN 201510000826 A CN201510000826 A CN 201510000826A CN 104542924 A CN104542924 A CN 104542924A
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Abstract
The invention belongs to the technical field of fruit and vegetable fresh-keeping, and particularly discloses a fruit and vegetable fresh-keeping method. A packaging body filled with dry ice at interior is placed in a storage box body filled with fresh fruit and vegetable which are fully precooled; openings are formed in the packaging body; the storage box body is sealed and packaged, and is stored and transported at conventional low temperature or in heat insulation; the dry ice is added in the storage box body packaging the fruit and vegetable; the carbon dioxide formed by the dry ice is in direct contact with the fruit and vegetable through the openings in the packaging body; carbon dioxide concentration in the box can reach 20-30% within one hour; oxygen concentration can reduce to about 10% from 20% within 24 hours. The fresh-keeping method enables fruit and vegetable products to achieve an ideal gas state more quickly than conventional modified atmosphere storage during storage, transportation and sale process after harvesting; the respiration of the fruit and vegetable is restrained more effectively; the vital force and disease resistance of the fruit and vegetable are maintained; the method is simple, feasible, low in cost, wide in application range, and good in effect, and can be applied to various occasions of a purchasing station, a packaging workshop, a cold storage, a wholesale market, a retail market and the like.
Description
Technical field
The present invention relates to fruits and vegetables technical field of preservation of fresh, more specifically, relate to a kind of method of preserving fruit and vegetable utilizing.
Background technology
Fruit and vegetable after gathering remains the organism with vital movement, and respiration is the most important embodiment of its vital movement.The key of adopting rear preserving fruit and vegetable utilizing is, should maintain its normal physiological activity, creates it again close to the condition needed for minimum physiological activity, to reduce own matter and energy loss, Delay of ripeness and aging.Air conditioned storage is considered to one of the most effective fruit and vegetable preserving method.In normal atmosphere, oxygen content is 20.9%, and carbon dioxide content is 0.03%, and fruits and vegetables under such circumstances respiration are vigorous, causes that endotrophic material consumption is fast, quality deterioration is rapid.Air conditioned storage refers on suitable low temperature basis, reached by the content (1 ~ 5%) that reduces oxygen and the content that improves carbon dioxide (1 ~ 15%) and suppress to adopt the respiration of rear fruits and vegetables, thus postponement ripening and senescence and putrid and deteriorated generation, to prolong storage period.
Air conditioned storage can be divided into two large classes, i.e. artificial air conditioned storage (Controlled atmosphere storage) and modified atmosphere storage (Modified atmosphere storage).Artificial air conditioned storage refers in air-conditioned cold store, according to the wish of product category and people, the oxygen content in the air-conditioned cold store of sealing is reduced and carbon dioxide is brought up to proper ratio and keeps a kind of stable air conditioned storage method.Artificial air conditioned storage can strictly control due to the ratio of oxygen and carbon dioxide content, and thus storage effect is good.Modified atmosphere storage method utilizes plastic film bag or bubble chamber packaging fruit and vegetable food, utilizes the respiration of fruits and vegetables self to absorb oxygen and release carbon dioxide, gradually reduction storage environment oxygen content to improve constantly a kind of air conditioned storage method of carbon dioxide content simultaneously.Because modified atmosphere storage carrys out adjustments of gas content by respiration, thus efficiency is lower, storage effect is not ideal enough.Large quantity research shows, reduces separately oxygen concentration or improves gas concentration lwevel, also can suppress the respiration of fruit to a certain extent, prolong storage period.Applicant's early-stage Study also finds, when normal oxygen concentratio, the ability that many fruits and vegetables stand high concentration carbon dioxide can increase substantially.
Although artificial Effect of Air-adjustment Storing is good, air-conditioned cold store construction cost and operating cost high, operation technique is complicated, and current China only has only a few air-conditioned cold store to drop into commerciality application.Fruits and vegetables modified atmosphere storage is simple, with low cost, obtains a large amount of commercial applications in China.But because spontaneous controlled-atmosphere mainly relies on the respiration of fruits and vegetables self to carry out adjustments of gas concentration, need the long period just can reach concentration level required for air conditioned storage, thus can not give full play to the advantage of air conditioned storage.
Dry ice is solid-state carbon dioxide, and temperature is-78.6 DEG C.Carbon dioxide is sublimed into rapidly after absorbing environmental heat, the temperature of surrounding environment can be reduced at ambient pressure during gasification, and can not liquid be produced, without any residual, non-toxic, free from extraneous odour, be widely used in the fresh-keeping of the food such as aquatic products, meat product, ice cream moon cakes at present.Bubble chamber adopts maximum packaging material in the current fruit and vegetable storage and transportation of China, is applicable to those fruit and vegetable foods being easy to damage as broccoli, cabbage heart, cabbage mustard, lichee, strawberry, grape, banana etc.
Have in prior art and dry ice is used for the fresh-keeping report such as red bayberry, apple, but these methods are only as cooling or the means of oxygen barrier using dry ice, it is fresh-keeping also will carry out specially treated, as carried out independent packaging to fruits and vegetables, and nitrogen is filled with in packaging, these preservation process are numerous and diverse, increase fresh-keeping cost, very easily occur the frostbite problem of dry ice (-78.6 DEG C) to fruit and vegetable food.
When dry ice being used for preserving fruit and vegetable utilizing in prior art, normally first fruits and vegetables are loaded in packaging bag, packaging bag is filled with nitrogen, pack, then packaged fruits and vegetables are put into storage casing, after placing fruits and vegetables, just can add dry ice in casing, at this moment, dry ice only plays the effect of cooling, because dry ice directly contacts with packaging bag, also very easily causes fruits and vegetables frostbite; And the carbon dioxide gas cognition that dry ice of the present invention produces is discharged in whole storage casing by the hole on package body, now gas concentration lwevel improves, thus changes the gaseous state of fruits and vegetables surrounding environment, fruit and vegetable food is played to the effect of controlled atmosphere; In addition, dry ice can also play certain cooling effect in vaporescence, and namely dry ice plays the effect of controlled atmosphere and cooling simultaneously.Because dry ice due to the good thermal insulation effect of bubble chamber, avoids the frostbite problem of dry ice to fruit and vegetable food in little bubble chamber.
Because carbon dioxide has good permeability and thermal insulation effect to bubble chamber, preferably, described storage casing is the cuboid bubble chamber of length, width and height 0.4m × 0.3m × 0.3m, and described package body is also bubble chamber.Described bubble chamber is the fruit and vegetable storage and transportation bubble chamber of all size general on fruits and vegetables market; Described little bubble chamber is the bubble chamber of small volume that is special or that process voluntarily, and size with about 15*15*15cm, but is not limited to this specification size.
Particularly, above-mentioned preservation method is: the fresh fruit of vegetables through conventional post-harvest fresh-keeping process is carried out abundant precooling and be placed in all size foam packaging box general on market, namely first one deck fruits and vegetables are kept flat at the bottom of bubble chamber, then the little bubble chamber of an about 15*15*15cm is placed in case central authorities, appropriate dry ice is put in case, cover bubble chamber lid, little foam case lid and side is each makes a call to 1 ~ 2 aperture, last around bubble chamber and above place fruits and vegetables until trunkful, packing instructions cover foam case lid routinely afterwards, then with the sealing of joint sealing paper, low temperature storing and transporting or insulation storing routinely.
Conventional fruits and vegetables modified atmosphere storage mode, as bubble chamber or Packing treatment, needs 2 ~ 4 talentes substantially to reach gas condition (carbon dioxide reaches 5 ~ 10%, oxygen concentration 10 ~ 15%) required by air conditioned storage usually; Produce the principle of great amount of carbon dioxide when the present invention utilizes dry ice to gasify to improve rapidly the gas concentration lwevel in bubble chamber, in very short time, meet or exceed the carbon dioxide concentration levels needed for air conditioned storage; And the oxygen concentration now in case is still kept at higher level, greatly can also improve the endurance of fruits and vegetables to high carbon dioxide like this.Bubble chamber has stronger permeability to carbon dioxide, and the gas concentration lwevel after about 12 hours in bubble chamber can maintain the perfect condition of about 10%, avoids the injury that high carbon dioxide causes.On the other hand, because dry ice cold-storage is strong, the heat of surrounding air need be absorbed during dry ice gasification, contribute to the temperature reducing or maintain in bubble chamber, improve fresh-keeping effect further.The effect of n e central vesicle foam case is mainly isolation dry ice and fruit and vegetable food, in order to avoid fruits and vegetables produce freeze injury because directly contacting dry ice.
Preferably, described fruits and vegetables are to the insensitive fresh fruits and vegetables of gathering of carbon dioxide, such as broccoli, cabbage heart, cabbage mustard, strawberry, lichee, banana etc., but are not limited to above-mentioned fruits and vegetables; Dry ice is added in the bubble chamber of packaging fruits and vegetables, in 1 hour, in case, gas concentration lwevel can reach 20 ~ 30%, after 12 ~ 24 h, gas concentration lwevel is reduced to more stable state (about 10%), oxygen concentration can be reduced to about 10% from 20% in 24 hours, and the gas condition arriving more satisfactory fruit and vegetable air-conditioning storage is more faster than conventional spontaneous controlled-atmosphere.This preservation method can suppress the respiration of fruits and vegetables better, can keep fruit-vegetable quality better, and fruits and vegetables rotting rate is also lower, thus extends freshness date and improve commodity rate.
Also the report utilizing dry ice to carry out preserving fruit and vegetable utilizing is had in prior art, but these methods are only using the means of dry ice as cooling, it is fresh-keeping also will carry out specially treated, as carried out independent packaging to fruits and vegetables, and nitrogen is filled with in packaging, these preservation process are numerous and diverse, increase fresh-keeping cost, very easily occur the frostbite problem of dry ice (-78.6 DEG C) to fruit and vegetable food.And preservation method of the present invention is only add dry ice in the bubble chamber of storage fruits and vegetables, can in short time realization to the controlled atmosphere of fruits and vegetables and cooling-down effect, and utilize bubble chamber to the high-permeability of carbon dioxide, bubble chamber penetrates too high carbon dioxide on this basis further, avoid the high carbon dioxide injury of fruits and vegetables thus make the gaseous state that fruits and vegetables reach desirable at short notice, for the storage of fruits and vegetables and transport are laid a solid foundation.The thermal insulation effect utilizing bubble chamber good, the dry ice in little bubble chamber is unlikely to cause frostbite to fruit and vegetable food.
Preferably, in the bubble chamber of often liter of capacity, the addition of dry ice is 0.06 ~ 0.9g; In 1 hour, gas concentration lwevel can reach 5 ~ 30%.
Preferably, described abundant precooling refers to for specific fruits and vegetables, and the temperature of fruit and vegetable food is pre-chilled to its patient minimum temperature, and such as broccoli, cabbage heart, cabbage mustard and strawberry are pre-chilled to 0 ~ 1 DEG C; Banana is pre-chilled to 10 ~ 12 DEG C; Litchi fruits is pre-chilled to 1 ~ 3 DEG C.
Preferably, described fresh fruit of vegetables through gathering, selecting, classification and conventional Preservation Treatment.
Compared with prior art, the present invention has following beneficial effect:
The invention provides a kind of method of preserving fruit and vegetable utilizing, namely in the storage casing that fully precooled fresh fruit of vegetables is housed, place the inner package body that dry ice is housed, described package body is provided with perforate, and storage casing packs, Conventional cryogenic storing or insulation storing; Dry ice is added in the storage casing of packaging fruits and vegetables, the carbon dioxide that dry ice is formed directly contacts with fruits and vegetables through the hole on package body, in 1 hour, in case, gas concentration lwevel can reach 20 ~ 30%, after 12 ~ 24 h, gas concentration lwevel is reduced to more stable state (about 10%), oxygen concentration can be reduced to about 10% from 20% in 24 hours, and the gas condition arriving more satisfactory fruit and vegetable air-conditioning storage is more faster than conventional spontaneous controlled-atmosphere.And solve the frostbite problem of dry ice to fruits and vegetables.This preservation method can make to reach desirable gaseous state more quickly than conventional modified atmosphere storage in the storage of fruit and vegetable food after gathering, transport and sales process, more effectively suppresses the respiration of fruits and vegetables, maintains vitality and the premunition of fruits and vegetables.The method is simple, with low cost, be widely used, excellent effect, and in purchasing station, packing shop, freezer, the various occasion such as wholesale market or retail market all can implement.
Summary of the invention
Technical problem to be solved by this invention overcomes that fresh-keeping cost in prior art is high, the defect of weak effect, provides a kind of dry ice that only utilizes to carry out fresh-keeping method to fruits and vegetables.
The object of the invention is to be achieved by the following technical programs:
A method for preserving fruit and vegetable utilizing, namely in the storage casing that fully precooled fresh fruit of vegetables is housed, place the inner package body that dry ice is housed, described package body is provided with perforate, and storage casing packs, low temperature storing and transporting or insulation storing.
Accompanying drawing explanation
Fig. 1. fruit and vegetable preserving method schematic diagram of the present invention.
Detailed description of the invention
Further illustrate content of the present invention below in conjunction with Figure of description and specific embodiment, but should not be construed as limitation of the present invention.Without departing from the spirit and substance of the case in the present invention, the simple modification do the inventive method, step or condition or replacement, all belong to scope of the present invention; If do not specialize, the conventional means that technological means used in embodiment is well known to those skilled in the art.
embodiment 1 broccoli preservation method
Processed group: broccoli of gathering routinely, select, classification, be placed in 0 DEG C of freezer precooling and spend the night.Next day packs in freezer, method is: bubble chamber size specification is 0.4m*0.3m*0.3m that is 48 liters, first keep flat one deck broccoli at bottom, then place in case central authorities the little bubble chamber that each face is equipped with the about 15*15*15cm of 1 ~ 2 aperture, 15 grams of dry ice are put in case, cover little foam case lid, then around little bubble chamber and above place broccoli until trunkful.Packing instructions cover bubble chamber lid routinely afterwards, seal with joint sealing paper.
Control group: the processing method of control group 1 is simple precooling storing method, is namely that broccoli saturating for precooling is placed in bubble chamber, does not add any dry ice or water-ice; The processing method of control group 2 adopts the most conventional storing method on the rocks both at home and abroad, and namely bubble chamber places the broccoli of about 2/3rds capacity, and then cover trash ice above, weight accounts for 1/3rd of gross weight.
Processed group and control group are all placed one week in 10 ~ 15 DEG C of storages, and the broccoli of result display control group 1 starts to turn yellow, and mildew appears in surface, and otch brown stain is more serious; The broccoli of control group 2 still has a small amount of mildew in dark green, surface, but a small amount of broccoli in bottom is immersed in the frozen water of thawing; The broccoli viridescent of processed group is as before, surperficial without mildew, and dry and comfortable, and its fresh-keeping effect is obviously better than control group 1 and control group 2.
embodiment 2 lichee fresh-keeping process
Processed group: lichee of gathering routinely, select, classification, carry out Preservation Treatment, is placed in 1 ~ 3 DEG C of freezer precooling and spends the night.Next day packs in freezer, method is: bubble chamber size specification is 0.4m*0.3m*0.3m that is 48 liters, first keep flat one deck lichee at bottom, then place in case central authorities the little bubble chamber that each face is equipped with the about 15*15*15cm of 1 ~ 2 aperture, 10 grams of dry ice are put in case, cover little foam case lid, then around little bubble chamber and above place lichee until trunkful.Packing instructions cover bubble chamber lid routinely afterwards, seal with joint sealing paper.
Control group: control group 1 is simple precooling storing method, is namely that lichee saturating for precooling is placed in bubble chamber, does not add any dry ice or water-ice; Control group 2 adopts storing method on the rocks the most conventional in China's north fortune lichee, and namely place the lichee of about 2/3rds capacity in bubble chamber, then in bubble chamber, place 2 ~ 3 ice bags, the weight of ice accounts for 1/3rd of gross weight.
The lichee of processed group and control group is all placed two weeks in 10 ~ 15 DEG C of storages, the lichee pericarp brown stain of result display control group 1 and mildew especially severe; The lichee pericarp of control group 2 has a small amount of brown stain and mildew, and the lichee pericarp of processed group is bright-colored, does not have brown stain and mildew, and its fresh-keeping effect is obviously better than control group 1 and control group 2.
embodiment 3 cabbage heart preservation method
Processed group: cabbage heart of gathering routinely, select, classification, be placed in 0 DEG C of freezer precooling and spend the night.Next day packs in freezer, method is: bubble chamber size specification is 0.4m*0.3m*0.3m that is 48 liters, first keep flat one deck cabbage heart at bottom, then place in case central authorities the little bubble chamber that each face is equipped with the about 15*15*15cm of 1 ~ 2 aperture, 12 grams of dry ice are put in case, cover little foam case lid, then around little bubble chamber and above place lichee until trunkful.Packing instructions cover bubble chamber lid routinely afterwards, seal with joint sealing paper.
Control group: control group is domestic conventional precooling storing method, is namely that cabbage heart saturating for precooling is placed in bubble chamber, does not add any dry ice or water-ice.
All placed two weeks in 10 ~ 15 DEG C of storages by the cabbage heart of processed group and control group, the cabbage heart of result Graphics Processing group is without mildew, and blade is dark green, most little Hua not yet opening, and otch is brown stain slightly; The cabbage heart of control group has more mildew, and outside one is to two panels leaf chrysanthemum, and more than half little the flowers are in blossom puts, and it is more serious to cut brown stain.Fresh-keeping effect is obviously better than control group.
embodiment 4 banana fresh-keeping method
Processed group: banana of gathering routinely, clean, select, classification and carry out Preservation Treatment, be placed in 10 ~ 12 DEG C of freezer precoolings and spend the night.Next day packs in freezer, method is: bubble chamber size specification is 0.4m*0.3m*0.3m that is 48 liters, first keep flat one deck banana at bottom, then place in case central authorities the little bubble chamber that each face is equipped with the about 15*15*15cm of 1 ~ 2 aperture, 3 grams of dry ice are put in case, cover little foam case lid, then around little bubble chamber and above place banana until trunkful.Packing instructions cover bubble chamber lid routinely afterwards, seal with joint sealing paper.
Control group: control group is domestic conventional precooling storing method, is namely that banana saturating for precooling is placed in bubble chamber, does not add any dry ice or water-ice.
All placed two weeks in 20 ~ 25 DEG C of storages by the banana of processed group and control group, the banana of result Graphics Processing group is hard green without putrefactive phenomenon, and accelerate the ripening 5 days consequence coloured gold Huangs, taste of taking-up is fragrant and sweet; The banana of control group is firmly green also without putrefactive phenomenon, but take out accelerate the ripening 5 days after there is the sick class of more anthracnose, the tarnish of fruit look dark yellow, taste are fragrant and sweet.Fresh-keeping effect is obviously better than control group.
Claims (8)
1. a method for preserving fruit and vegetable utilizing, is characterized in that, in the storage casing that fully precooled fresh fruit of vegetables is housed, place the inner package body that dry ice is housed, described package body is provided with perforate, and storage casing packs, low temperature storing and transporting or insulation storing.
2. the method for preserving fruit and vegetable utilizing according to claim 1, it is characterized in that, first keep flat one deck fruits and vegetables at the bottom of storage casing, the package body then inside being equipped with dry ice puts into storage casing central authorities, finally around package body and above place fruits and vegetables until trunkful.
3. the method for preserving fruit and vegetable utilizing according to claim 1, it is characterized in that, described storage casing is bubble chamber; Described package body is bubble chamber.
4. the method for preserving fruit and vegetable utilizing according to claim 1, it is characterized in that, described fruits and vegetables are broccoli, lichee.
5. the method for preserving fruit and vegetable utilizing according to claim 1, it is characterized in that, in the storage casing of often liter of capacity, the addition of dry ice is 0.06 ~ 0.9g.
6. the method for preserving fruit and vegetable utilizing according to claim 1 or 3, it is characterized in that, described package body is the square bubble chamber of 15 × 15 × 15cm, and bubble chamber each is each makes a call to 1 ~ 2 aperture; Described storage box is the cuboid bubble chamber of length, width and height 0.4m × 0.3m × 0.3m.
7. the method for preserving fruit and vegetable utilizing according to any one of claim 1 to 5, it is characterized in that, described abundant precooling refers to and the temperature of fruit and vegetable food is pre-chilled to its patient minimum temperature.
8. the method for the preserving fruit and vegetable utilizing according to any one of claim 1 to 5, is characterized in that, described fresh fruit of vegetables through gathering, selecting, classification and conventional Preservation Treatment.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105325535A (en) * | 2015-09-29 | 2016-02-17 | 北京市农林科学院 | Strawberry cold-chain logistics preservation method |
| CN106134652A (en) * | 2016-07-04 | 2016-11-23 | 佛山科学技术学院 | A kind of preservation method of the fresh branch of dendrobium candidum |
| CN106247725A (en) * | 2016-08-24 | 2016-12-21 | 山东省海洋生物研究院 | A kind of Sargassum phyllocystum Tseng et Lu,Sargassum horneri (Turn.) C. Ag. (Fucus horneri (Turn.)C.Ag.,Spongocarpus horneri Kutz.) cold closet and transportation fresh-retaining method |
| CN106689348A (en) * | 2017-01-04 | 2017-05-24 | 天津科技大学 | Controlled-atmosphere fruit and vegetable transportation and preservation method utilizing dry ice |
| CN106819760A (en) * | 2016-12-29 | 2017-06-13 | 广西桂人堂金花茶产业集团股份有限公司 | A kind of Camellia nitidissima fresh flower fresh keeping delivery method |
| CN107848662A (en) * | 2015-07-06 | 2018-03-27 | 金南燮 | Packing case with insulation and cold insulation function |
| CN108064928A (en) * | 2017-12-14 | 2018-05-25 | 江苏省农业科学院 | A kind of preservation method of electric business sale broccoli |
| CN108529016A (en) * | 2018-04-23 | 2018-09-14 | 江苏省农业科学院 | The leaf vegetables fresh-keeping storing and transporting case and its application method of environment in a kind of self-regulation |
| CN109527073A (en) * | 2018-12-27 | 2019-03-29 | 北京市农林科学院 | A kind of perishable fresh-keeping of vegetables method |
| CN115152831A (en) * | 2022-07-12 | 2022-10-11 | 湖南应用技术学院 | Cold-chain logistics ecological preservation method for vegetables |
| CN116918583A (en) * | 2023-06-19 | 2023-10-24 | 云南省农业科学院茶叶研究所 | Device and method for prolonging in-vitro survival time of tea tree germplasm resource cuttage branches |
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| CN107848662A (en) * | 2015-07-06 | 2018-03-27 | 金南燮 | Packing case with insulation and cold insulation function |
| CN105325535A (en) * | 2015-09-29 | 2016-02-17 | 北京市农林科学院 | Strawberry cold-chain logistics preservation method |
| CN106134652A (en) * | 2016-07-04 | 2016-11-23 | 佛山科学技术学院 | A kind of preservation method of the fresh branch of dendrobium candidum |
| CN106134652B (en) * | 2016-07-04 | 2018-08-21 | 佛山科学技术学院 | A kind of preservation method of the fresh branch of dendrobium candidum |
| CN106247725B (en) * | 2016-08-24 | 2019-09-06 | 山东省海洋生物研究院 | A kind of Sargassum horneri refrigerating box and transportation fresh-retaining method |
| CN106247725A (en) * | 2016-08-24 | 2016-12-21 | 山东省海洋生物研究院 | A kind of Sargassum phyllocystum Tseng et Lu,Sargassum horneri (Turn.) C. Ag. (Fucus horneri (Turn.)C.Ag.,Spongocarpus horneri Kutz.) cold closet and transportation fresh-retaining method |
| CN106819760A (en) * | 2016-12-29 | 2017-06-13 | 广西桂人堂金花茶产业集团股份有限公司 | A kind of Camellia nitidissima fresh flower fresh keeping delivery method |
| CN106689348A (en) * | 2017-01-04 | 2017-05-24 | 天津科技大学 | Controlled-atmosphere fruit and vegetable transportation and preservation method utilizing dry ice |
| CN108064928A (en) * | 2017-12-14 | 2018-05-25 | 江苏省农业科学院 | A kind of preservation method of electric business sale broccoli |
| CN108064928B (en) * | 2017-12-14 | 2021-12-03 | 江苏省农业科学院 | Preservation method for broccoli sold by electric commerce |
| CN108529016A (en) * | 2018-04-23 | 2018-09-14 | 江苏省农业科学院 | The leaf vegetables fresh-keeping storing and transporting case and its application method of environment in a kind of self-regulation |
| CN109527073A (en) * | 2018-12-27 | 2019-03-29 | 北京市农林科学院 | A kind of perishable fresh-keeping of vegetables method |
| CN115152831A (en) * | 2022-07-12 | 2022-10-11 | 湖南应用技术学院 | Cold-chain logistics ecological preservation method for vegetables |
| CN115152831B (en) * | 2022-07-12 | 2023-09-05 | 湖南应用技术学院 | Vegetable cold-chain logistics ecological preservation method |
| CN116918583A (en) * | 2023-06-19 | 2023-10-24 | 云南省农业科学院茶叶研究所 | Device and method for prolonging in-vitro survival time of tea tree germplasm resource cuttage branches |
| CN116918583B (en) * | 2023-06-19 | 2024-04-09 | 云南省农业科学院茶叶研究所 | Device and method for prolonging in-vitro survival time of tea tree germplasm resource cuttage branches |
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