CN104542924B - A kind of method of preserving fruit and vegetable utilizing - Google Patents

A kind of method of preserving fruit and vegetable utilizing Download PDF

Info

Publication number
CN104542924B
CN104542924B CN201510000826.2A CN201510000826A CN104542924B CN 104542924 B CN104542924 B CN 104542924B CN 201510000826 A CN201510000826 A CN 201510000826A CN 104542924 B CN104542924 B CN 104542924B
Authority
CN
China
Prior art keywords
vegetables
fruits
storage
fruit
dry ice
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.)
Active
Application number
CN201510000826.2A
Other languages
Chinese (zh)
Other versions
CN104542924A (en
Inventor
张昭其
黄雪梅
沈斯达
庞学群
张雪莲
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
South China Agricultural University
Original Assignee
华南农业大学
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 华南农业大学 filed Critical 华南农业大学
Priority to CN201510000826.2A priority Critical patent/CN104542924B/en
Publication of CN104542924A publication Critical patent/CN104542924A/en
Application granted granted Critical
Publication of CN104542924B publication Critical patent/CN104542924B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

The invention belongs to postharvest technology of fruits and vegetables field, a kind of method of preserving fruit and vegetable utilizing is specifically disclosed, i.e., the package body of dry ice is housed in the storage casing equipped with fully precooled fresh fruit of vegetables inside placement, package body is provided with perforate, storage casing is packed, 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 is contacted through the hole on package body with fruits and vegetables, gas concentration lwevel can reach 20~30% in case in 1 hour, oxygen concentration from 20% can be reduced to 10% or so in 24 hours, this preservation method can make to reach preferable gaseous state more quickly than conventional modified atmosphere storage in storage, transport and sales process of the fruit and vegetable food after harvesting, more efficiently suppress the respiration of fruits and vegetables, maintain the vitality and premunition of fruits and vegetables.This method is simple and easy to apply, with low cost, be widely used, excellent effect, and in purchasing station, packing shop, freezer, wholesale market or retail market etc., various occasions can be implemented.

Description

A kind of method of preserving fruit and vegetable utilizing
Technical field
The present invention relates to fruits and vegetables technical field of preservation of fresh, more particularly, to a kind of method of preserving fruit and vegetable utilizing.
Background technology
Fruit and vegetable after harvesting is still the organism with vital movement, and respiration is the most heavy of its vital movement Embody.Adopt rear preserving fruit and vegetable utilizing it is critical that its normal physiological activity should be maintained, and its is created again close to minimum physiology The required condition of activity, to reduce the loss of matter and energy itself, Delay of ripeness and aging.Air conditioned storage is considered as most effective One of fruit and vegetable preserving method of fruit.Oxygen content is 20.9% in normal atmosphere, and carbon dioxide content is 0.03%, and fruits and vegetables are such Respiration is vigorous under environment, causes that endotrophic material consumption is fast, quality deterioration is rapid.Air conditioned storage refers to appropriate low On the basis of temperature, by the content for reducing oxygen(1~5%)With raising carbon dioxide(1~15%)Content reach that consequence is adopted in suppression The respiration of vegetable, so as to postpone ripening and senescence and putrid and deteriorated generation, prolong storage period.
Air conditioned storage can be divided into two major 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 product Species and the wish of people, reduce the oxygen content in sealed air-conditioned cold store and carbon dioxide is brought up to proper ratio and kept A kind of stable air conditioned storage method.Artificial air conditioned storage can be controlled strictly due to the ratio of oxygen and carbon dioxide content, Thus storage effect is good.Modified atmosphere storage method is to utilize plastic film bag or foam case packing fruit and vegetable food, utilizes fruits and vegetables The respiration of itself absorbs oxygen and releases carbon dioxide, gradually reduces storage environment oxygen content while improving constantly dioxy Change a kind of air conditioned storage method of carbon content.Because modified atmosphere storage is that gas content is adjusted by respiration, thus Less efficient, storage effect is not ideal enough.Numerous studies show, individually reduce oxygen concentration or improve gas concentration lwevel, The respiration of fruit can be suppressed to a certain extent, prolonged storage period.Applicant's early-stage Study also found, in normal oxygen concentratio In the case of, the ability that many fruits and vegetables stand high concentration carbon dioxide can be increased substantially.
Although artificial Effect of Air-adjustment Storing is good, air-conditioned cold store construction cost and operating cost are high, using technical sophistication, Current China only has the input commerciality application of only a few air-conditioned cold store.Fruits and vegetables modified atmosphere storage is simple and easy to apply, with low cost, at me State has obtained substantial amounts of commercial applications.But to rely primarily on the respiration of fruits and vegetables itself dense to adjust gas due to spontaneous controlled-atmosphere Spend, it is necessary to which the long period can be only achieved the concentration level required for air conditioned storage, thus can not give full play to the excellent of air conditioned storage Gesture.
Dry ice is the carbon dioxide of solid-state, and temperature is -78.6 DEG C.Carbon dioxide gas is sublimed into after absorbing amount of heat rapidly Body, can reduce the temperature of surrounding environment when gasifying at ambient pressure, and will not produce liquid, without any residual, nontoxicity, be as good as Taste, is now widely used for the fresh-keeping of the food such as aquatic products, meat product, ice cream moon cakes.Bubble chamber is the current fruits and vegetables storage of China Most packaging materials is used in fortune, is adapted to those fruit and vegetable food such as broccoli, cabbage heart, cabbage mustard, lichee, grass for being easy to damage The certain kind of berries, grape, banana etc..
Dry ice is used for the fresh-keeping reports such as red bayberry, apple in the prior art, but these methods are only by dry ice As cooling or the means of oxygen barrier, its is fresh-keeping will also to carry out specially treated, such as to fruits and vegetables progress independent packaging, and filled in packaging Enter nitrogen, these preservation process are numerous and diverse, increase fresh-keeping cost, dry ice easily occur(-78.6℃)To the frostbite of fruit and vegetable food Problem.
The content of the invention
The technical problems to be solved by the invention be overcome in the prior art that fresh-keeping cost is high, effect difference defect there is provided It is a kind of that merely with dry ice fruits and vegetables are carried out with fresh-keeping method.
The purpose of the present invention is achieved by the following technical programs:
A kind of method of preserving fruit and vegetable utilizing, i.e., fill in the storage casing equipped with fully precooled fresh fruit of vegetables inside placement There is the package body of dry ice, the package body is provided with perforate, and storage casing is packed, low temperature storing and transporting or insulation storing.
It is typically that first fruits and vegetables are fitted into packaging bag, packaging bag is filled with when dry ice being used for into preserving fruit and vegetable utilizing in the prior art Nitrogen, is packed, and then packaged fruits and vegetables are put into storage casing, can just added after placing fruits and vegetables in casing Dry ice, at this moment, dry ice function only as the effect of cooling, because dry ice is directly contacted with packaging bag, also easily cause fruits and vegetables frostbite; And the carbon dioxide gas that dry ice of the present invention is produced is known from experience and is discharged into by the hole on package body in whole storage box body, now dioxy Change concentration of carbon to improve, so as to change the gaseous state of fruits and vegetables surrounding environment, the effect of controlled atmosphere is played to fruit and vegetable food;This Outside, dry ice can also play certain cooling effect, i.e. dry ice while playing a part of controlled atmosphere and cooling in vaporescence. Due to dry ice in another typical material case and due to the good thermal insulation effect of bubble chamber, it is to avoid dry ice is asked the frostbite of fruit and vegetable food Topic.
Because carbon dioxide has good permeability and thermal insulation effect to bubble chamber, it is preferable that the storage casing is Length, width and height 0.4m × 0.3m × 0.3m cuboid bubble chamber, the package body is also bubble chamber.The bubble chamber is fruits and vegetables city The fruit and vegetable storage and transportation bubble chamber of general all size on field;Described another typical material case is small volume that is special or voluntarily processing Bubble chamber, size is not limited to the specification size with 15*15*15cm or so.
Specifically, above-mentioned preservation method is:Abundant precooling will be carried out by the treated fresh fruit of vegetables of conventional post-harvest fresh-keeping It is placed in afterwards in the general all size foam packaging box of in the market, i.e., first keeps flat one layer of fruits and vegetables, Ran Hou in the bottom of bubble chamber Case center is placed in about 15*15*15cm another typical material case, case and is put into appropriate dry ice, covers foam case lid, another typical material case Lid and side is each makes a call to 1~2 aperture, finally around bubble chamber and is placed above fruits and vegetables until trunkful, routinely packs afterwards It is required that covering foam case lid, then sealed with joint sealing paper, routinely low temperature storing and transporting or insulation storing.
Conventional fruits and vegetables modified atmosphere storage mode such as bubble chamber or Packing treatment, it usually needs 2~4 talentes Basically reach the gas condition required by air conditioned storage(Carbon dioxide reaches 5~10%, oxygen concentration 10~15%);Profit of the invention The principle of great amount of carbon dioxide is produced when being gasified with dry ice to improve the gas concentration lwevel in bubble chamber rapidly, in very short time Inside meet or exceed the carbon dioxide concentration levels needed for air conditioned storage;And now the oxygen concentration in case be still stored in it is higher Level, can also so greatly improve endurance of the fruits and vegetables to high carbon dioxide.Bubble chamber has stronger penetrating to carbon dioxide Gas concentration lwevel in property, about 12 hours or so rear bubble chambers can maintain about 10% perfect condition, it is to avoid too high two Injured caused by carbonoxide.On the other hand, because dry ice cold-storage is strong, dry ice need to absorb the heat of surrounding air when gasifying, and help In reducing or maintaining the temperature in bubble chamber, fresh-keeping effect is further improved.The effect of n e central vesicle foam case essentially consists in isolation Dry ice and fruit and vegetable food, in case fruits and vegetables produce freeze injury because directly contacting dry ice.
Preferably, the fruits and vegetables are the fruits and vegetables of the fresh harvesting insensitive to carbon dioxide, such as broccoli, cabbage heart, mustard Orchid, strawberry, lichee, banana etc., but it is not limited to above-mentioned fruits and vegetables;Dry ice is added in the bubble chamber of packaging fruits and vegetables, the case in 1 hour Interior gas concentration lwevel can reach gas concentration lwevel after 20~30%, 12~24 h and be reduced to more stable state(10% is left It is right), oxygen concentration from 20% can be reduced to 10% or so in 24 hours, reach the gas bar of more satisfactory fruit and vegetable air-conditioning storage Part is more faster than conventional spontaneous controlled-atmosphere.This preservation method can preferably suppress the respiration of fruits and vegetables, can preferably keep Fruit-vegetable quality, fruits and vegetables rotting rate is also lower, so as to extend freshness date and improve commodity rate.
Also there is the report that preserving fruit and vegetable utilizing is carried out using dry ice in the prior art, but these methods are only to regard dry ice as drop The means of temperature, its is fresh-keeping will also to carry out specially treated, such as to fruits and vegetables progress independent packaging, and be filled with nitrogen in packaging, these Preservation process is numerous and diverse, increases fresh-keeping cost, dry ice easily occurs(-78.6℃)To the frostbite problem of fruit and vegetable food.And this hair The bright preservation method is only to add dry ice in the bubble chamber of storage fruits and vegetables, you can realize the controlled atmosphere to fruits and vegetables in the short time Fresh-keeping and cooling-down effect, and using high-permeability of the bubble chamber to carbon dioxide, bubble chamber is further penetrated on this basis Too high carbon dioxide, it is to avoid the high carbon dioxide of fruits and vegetables is injured so that fruits and vegetables reach preferably in a short time Gaseous state, is that the storage and transport of fruits and vegetables are laid a solid foundation.Using the good thermal insulation effect of bubble chamber, the dry ice in another typical material case It is unlikely to cause frostbite to fruit and vegetable food.
Preferably, the addition of dry ice is 0.06~0.9g in the bubble chamber of every liter of capacity;Gas concentration lwevel in 1 hour It can reach 5~30%.
Preferably, described abundant precooling refers to be directed to specific fruits and vegetables, and the temperature of fruit and vegetable food, which is pre-chilled to it, to bear The minimum temperature received, 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 Branch fruit is pre-chilled to 1~3 DEG C.
Preferably, the fresh fruit of vegetables, which passes through, harvests, selects, being classified and conventional Preservation Treatment.
Compared with prior art, the invention has the advantages that:
The present invention provides a kind of method of preserving fruit and vegetable utilizing, i.e., in the storage casing equipped with fully precooled fresh fruit of vegetables Place the internal package body that dry ice is housed, the package body is provided with perforate, and storage casing is packed, 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 is through the hole on package body Directly contacted with fruits and vegetables, gas concentration lwevel can reach gas concentration lwevel after 20~30%, 12~24 h in case in 1 hour It is reduced to more stable state(10% or so), oxygen concentration from 20% can be reduced to 10% or so in 24 hours, and arrival is compared The gas condition of preferable fruit and vegetable air-conditioning storage is more faster than conventional spontaneous controlled-atmosphere.And solve dry ice the frostbite of fruits and vegetables is asked Topic.This preservation method can make in storage, transport and sales process of the fruit and vegetable food after harvesting than conventional modified atmosphere storage Preferable gaseous state is reached more quickly, more efficiently suppresses the respiration of fruits and vegetables, is maintained the vitality of fruits and vegetables and is resisted Sick power.This method is simple and easy to apply, with low cost, be widely used, excellent effect, in purchasing station, packing shop, freezer, wholesale city The various occasions such as field or retail market can be implemented.
Brief description of the drawings
Fig. 1 fruit and vegetable preserving method schematic diagrames of the present invention.
Embodiment
Present disclosure is further illustrated with reference to Figure of description and specific embodiment, but be should not be construed as to this The limitation of invention.Without departing from the spirit and substance of the case in the present invention, that the inventive method, step or condition are made is simple Modifications or substitutions, belong to the scope of the present invention;Unless otherwise specified, technological means used in embodiment is art technology Conventional meanses known to personnel.
The broccoli preservation method of embodiment 1
Treatment group:Broccoli is routinely harvested, selects, be classified, 0 DEG C of freezer precooling is placed in and stays overnight.Next day wraps in freezer Fill, method is:Bubble chamber size specification is that 0.4m*0.3m*0.3m is 48 liters, first keeps flat one layer of broccoli, Ran Hou in bottom Case center is placed in the another typical material case that each face is equipped with the about 15*15*15cm of 1~2 aperture, case and is put into 15 grams of dry ice, Another typical material case lid is covered, then around another typical material case and broccoli is placed above until trunkful.Routinely packing instructions afterwards Foam case lid is covered, is sealed with joint sealing paper.
Control group:The processing method of control group 1 is that simple precooling stores and transports method, is that the saturating broccoli of precooling is placed in bubble In foam case, without any dry ice or water-ice;The processing method of control group 2 uses storing method on the rocks the most commonly used both at home and abroad, I.e. bubble chamber places the broccoli of about 2/3rds capacity, then covers trash ice above, weight account for gross weight three/ One.
Treatment group and control group are placed one week in 10~15 DEG C of storages, as a result show that the broccoli of control group 1 is opened Begin to turn yellow, mildew occurs in surface, and otch brown stain is than more serious;There is a small amount of mildew on the broccoli of control group 2 or dark green, surface, But a small amount of broccoli in bottom is immersed in the frozen water of thawing;The broccoli for the treatment of group is dark green as before, and surface is done without mildew Refreshing, its fresh-keeping effect is substantially better than control group 1 and control group 2.
The lichee fresh-keeping process of embodiment 2
Treatment group:Lichee is routinely harvested, selects, be classified, carrying out Preservation Treatment, 1~3 DEG C of freezer precooling is placed in and stays overnight. Next day packs in freezer, and method is:Bubble chamber size specification is that 0.4m*0.3m*0.3m is 48 liters, first keeps flat one layer in bottom Lichee, then places in case center and is put in the another typical material case that each face is equipped with the about 15*15*15cm of 1~2 aperture, case Enter 10 grams of dry ice, cover another typical material case lid, then around another typical material case and lichee is placed above until trunkful.Afterwards routinely Packing instructions cover foam case lid, are sealed with joint sealing paper.
Control group:Control group 1 is that simple precooling stores and transports method, is that the saturating lichee of precooling is placed in bubble chamber, does not add Plus any dry ice or water-ice;Control group 2 is placed using storing method on the rocks the most commonly used in China's north fortune lichee that is, in bubble chamber The lichee of about 2/3rds capacity, then places 2~3 ice bags in bubble chamber, the weight of ice account for gross weight three/ One.
The lichee for the treatment of group and control group is placed two weeks in 10~15 DEG C of storages, control group 1 is as a result shown Lichee pericarp brown stain and mildew especially severe;The lichee pericarp of control group 2 has a small amount of brown stain and a mildew, and the litchi for the treatment of group Skin is bright-colored, and without brown stain and mildew, its fresh-keeping effect is substantially better than control group 1 and control group 2.
The cabbage heart preservation method of embodiment 3
Treatment group:Cabbage heart is routinely harvested, selects, be classified, 0 DEG C of freezer precooling is placed in and stays overnight.Next day packs in freezer, Method is:Bubble chamber size specification is that 0.4m*0.3m*0.3m is 48 liters, first keeps flat one layer of cabbage heart in bottom, then in case center Place in the another typical material case that each face is equipped with the about 15*15*15cm of 1~2 aperture, case and be put into 12 grams of dry ice, cover small Foam case lid, then around another typical material case and is placed above lichee until trunkful.Routinely packing instructions cover foam afterwards Case lid, is sealed with joint sealing paper.
Control group:Control group is domestic conventional precooling storing method, is that the saturating cabbage heart of precooling is placed in bubble chamber, does not add Plus any dry ice or water-ice.
The cabbage heart for the treatment of group and control group is placed two weeks in 10~15 DEG C of storages, as a result the dish of display processing group The heart is without mildew, and blade is dark green, and most little Hua are not yet opened, otch slightly brown stain;The cabbage heart of control group has more mildew, outside one To two panels leaf chrysanthemum, it is more than half it is small the flowers are in blossom puts, cut brown stain than more serious.Fresh-keeping effect is substantially better than control group.
The banana fresh-keeping method of embodiment 4
Treatment group:Banana is routinely harvested, cleans, select, being classified and carrying out Preservation Treatment, 10~12 DEG C of freezers are placed in pre- It is cold to stay overnight.Next day packs in freezer, and method is:Bubble chamber size specification is that 0.4m*0.3m*0.3m is 48 liters, first in bottom One layer of banana is kept flat, the vesicle that each face is equipped with the about 15*15*15cm of 1~2 aperture is then placed in case center 3 grams of dry ice are put into foam case, case, another typical material case lid is covered, then around another typical material case and be placed above banana until Trunkful.Routinely packing instructions cover foam case lid afterwards, are sealed with joint sealing paper.
Control group:Control group is domestic conventional precooling storing method, is that the saturating banana of precooling is placed in bubble chamber, Without any dry ice or water-ice.
The banana for the treatment of group and control group is placed two weeks in 20~25 DEG C of storages, as a result the perfume (or spice) of display processing group Any of several broadleaf plants fruit is hard green without putrefactive phenomenon, and taking-up is accelerated the ripening, and 5 days consequence coloured golds are yellow, savory sweet tea;The banana of control group is hard green also without corruption Rotten phenomenon, but take out accelerate the ripening 5 days after there is the sick class of more anthracnose, dark yellow matt, the savory sweet tea of fruit color.Fresh-keeping effect is obvious Better than control group.

Claims (5)

1. a kind of method of preserving fruit and vegetable utilizing, it is characterised in that put in the storage casing equipped with fully precooled fresh fruit of vegetables The internal package body that dry ice is housed is put, the package body is provided with perforate, and storage casing is packed, low temperature storing and transporting or insulation storage Fortune;It is first to keep flat one layer of fruits and vegetables in the bottom of storage casing, then the internal package body equipped with dry ice is put into storage casing Centre, finally around package body and is placed above fruits and vegetables until trunkful;Described abundant precooling refers to the temperature of fruit and vegetable food It is pre-chilled to its patient minimum temperature;The addition of dry ice is 0.06~0.9g in the storage casing of every liter of capacity;The storage Tibetan casing is bubble chamber;The package body is bubble chamber.
2. the method for preserving fruit and vegetable utilizing according to claim 1, it is characterised in that the fruits and vegetables are insensitive to carbon dioxide The fruits and vegetables of fresh harvesting.
3. the method for preserving fruit and vegetable utilizing according to claim 2, it is characterised in that the fruits and vegetables be broccoli, cabbage heart, cabbage mustard, Strawberry, lichee, banana.
4. the method for preserving fruit and vegetable utilizing according to claim 1, it is characterised in that the package body be 15 × 15 × 15cm just Cube bubble chamber, each face of bubble chamber is each to make a call to 1~2 aperture;The storage box is length, width and height 0.4m × 0.3m × 0.3m length Cube bubble chamber.
5. the method for the preserving fruit and vegetable utilizing according to any one of Claims 1-4, it is characterised in that the fresh fruit of vegetables passes through Harvest, select, being classified and conventional Preservation Treatment.
CN201510000826.2A 2015-01-04 2015-01-04 A kind of method of preserving fruit and vegetable utilizing Active CN104542924B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510000826.2A CN104542924B (en) 2015-01-04 2015-01-04 A kind of method of preserving fruit and vegetable utilizing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510000826.2A CN104542924B (en) 2015-01-04 2015-01-04 A kind of method of preserving fruit and vegetable utilizing

Publications (2)

Publication Number Publication Date
CN104542924A CN104542924A (en) 2015-04-29
CN104542924B true CN104542924B (en) 2017-10-20

Family

ID=53060855

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510000826.2A Active CN104542924B (en) 2015-01-04 2015-01-04 A kind of method of preserving fruit and vegetable utilizing

Country Status (1)

Country Link
CN (1) CN104542924B (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101743354B1 (en) * 2015-07-06 2017-06-16 김남섭 Heat and cold insulation function having packing box
CN105325535A (en) * 2015-09-29 2016-02-17 北京市农林科学院 Strawberry cold-chain logistics preservation method
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
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
CN108064928B (en) * 2017-12-14 2021-12-03 江苏省农业科学院 Preservation method for broccoli sold by electric commerce
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

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1582684A (en) * 2003-08-22 2005-02-23 浙江万里学院 Red bayberry preserving agent and method for energy saving transportation
CN201938299U (en) * 2010-12-11 2011-08-24 王春华 Controlled-atmosphere storage house
CN102897431A (en) * 2012-10-23 2013-01-30 苏州市东山吴侬碧螺春茶叶专业合作社 Fruit fresh-keeping combination box

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101051397B1 (en) * 2003-12-17 2011-07-25 주식회사 대우일렉트로닉스 Kimchi Refrigerator with Carbon Dioxide Generator

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1582684A (en) * 2003-08-22 2005-02-23 浙江万里学院 Red bayberry preserving agent and method for energy saving transportation
CN201938299U (en) * 2010-12-11 2011-08-24 王春华 Controlled-atmosphere storage house
CN102897431A (en) * 2012-10-23 2013-01-30 苏州市东山吴侬碧螺春茶叶专业合作社 Fruit fresh-keeping combination box

Also Published As

Publication number Publication date
CN104542924A (en) 2015-04-29

Similar Documents

Publication Publication Date Title
CN104542924B (en) A kind of method of preserving fruit and vegetable utilizing
US4943440A (en) Controlled atmosphere cut vegetable produce package and method
US4883674A (en) Controlled atmosphere cut fruit package and method
CN105994593B (en) Method for packaging and preserving harvested broccoli in modified atmosphere
CN102144656B (en) Method for ultra-rapid freezing preservation of litchi fruits by utilizing liquid immersion
CN101258869A (en) Preservation fresh-keeping method for white gold needle mushroom
CN102812990A (en) Method for modified atmosphere fresh-keeping of leafy vegetables
CN101473869B (en) Method for controlling cold damage of peach and keeping edible quality
CN107889879A (en) A kind of grape green precisely anti-rot and fresh-keeping method and its application
CN105325535A (en) Strawberry cold-chain logistics preservation method
CN105010503B (en) A method of using flexible package to raspberry preservation and freshness
CN101416655A (en) High carbon dioxide activity preserving package and use thereof in vegetable and fruit preservation
CN102550649A (en) Preservation method for increasing shelf life of celery
CN103734261A (en) Comprehensive method for refrigerating and refreshing waxberries
CN101715805A (en) Refrigerating method of Fuji apples based on 1-methylcyclopropene
CN205060432U (en) A fresh -keeping bin for fumigating brown stain of 1 -MCP suppression fruit vegetables
CN102885129B (en) Pleurotus eryngii freshness retaining method
CN102550646B (en) Method for preserving waxberries by way of pressure reduction treatment
CN107019032A (en) A kind of air regulating fresh-keeping method of butter fruit
CN201124987Y (en) High carbon dioxide active freshness retaining package
CN110235934A (en) A kind of air regulating fresh-keeping method of fruit vegetable
CN204896277U (en) Raspberry stores uses soft -packing
CN1317252A (en) comprehensive physical method for antistaling litchi
Zhao Freezing process of berries
CN101990935B (en) Method for preventing pericarp of post-harvest Huangguan pears from browning

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant
TR01 Transfer of patent right
TR01 Transfer of patent right

Effective date of registration: 20181106

Address after: 510642 third floor, veterinary science and technology building, South China Agricultural University 483, five Shan Road, Tianhe District, Guangzhou, Guangdong.

Patentee after: Guangdong Nongda Assets Management Co., Ltd.

Address before: No. 483, five mountain road, Tianhe District, Guangzhou, Guangdong

Patentee before: South China Agricultural University

TR01 Transfer of patent right

Effective date of registration: 20220424

Address after: 510642 No. five, 483 mountain road, Guangzhou, Guangdong, Tianhe District

Patentee after: SOUTH CHINA AGRICULTURAL University

Address before: 510642 third floor, veterinary science and technology building, South China Agricultural University 483, five Shan Road, Tianhe District, Guangzhou, Guangdong.

Patentee before: Guangdong Nongda Assets Management Co.,Ltd.