CN104719453A - Post-harvest preservation method suitable for normal-temperature storage of mango and fresh-keeping agent for mango - Google Patents
Post-harvest preservation method suitable for normal-temperature storage of mango and fresh-keeping agent for mango Download PDFInfo
- Publication number
- CN104719453A CN104719453A CN201510066298.0A CN201510066298A CN104719453A CN 104719453 A CN104719453 A CN 104719453A CN 201510066298 A CN201510066298 A CN 201510066298A CN 104719453 A CN104719453 A CN 104719453A
- Authority
- CN
- China
- Prior art keywords
- mango
- fruit
- fresh
- concentration
- triazole
- 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.)
- Pending
Links
Abstract
The invention discloses a post-harvest preservation method suitable for normal-temperature storage of mango. The preservation method comprises the following steps: harvesting mango fruit when the mango fruit is 70%-80% mature, pre-cooling and rinsing the mango fruit, then uniformly spraying the mixed preservative fresh-keeping agent on the surface of the mango fruit, packaging the mango fruit after airing and storing the air-dried mango fruit at normal temperature. The invention also discloses a fresh-keeping agent. The fresh-keeping agent comprises the following components: salicylic acid, phytic acid, 3-amino-1,2,4-triazole and emulsifier AEO-5, wherein the concentration of the salicylic acid is 20-40mg/L, the mass-percentage concentration of the phytic acid is 0.1-0.2%, the concentration of the 3-amino-1,2,4-triazole is 0.1-0.2g/L and the volume-percentage concentration of the emulsifier AEO-5 is 0.1-0.2%. The post-harvest preservation method suitable for normal-temperature storage of mango has the beneficial effect that the disease is obviously reduced for the mango fruit processed by the fresh-keeping agent after harvest.
Description
Technical field
The invention belongs to fruit freshness preserving technical field, what relate to a kind of applicable mango room temperature storage adopts rear anti-rot and fresh-keeping method, the invention still further relates to the antistaling agent of mango.
Background technology
Mango (Mangifera indica L.) have color of the leather and yellowish pink bright-coloured attractive in appearance, meat is soft, raciness and the feature such as fragrance is dense, enjoy the welcome of domestic and international consumer, be called as " king of tropical fruit (tree) ".China is one of man of mango major country of production, and mango is produced and is mainly distributed in the provinces and regions such as Hainan, Guangdong, Guangxi, Sichuan, Yunnan, Fujian, Taiwan.Mango cultivated area expands just rapidly, and commodity value is higher, remarkable in economical benefits, has become the mainstay industry that local farmers increases income.But because mango belongs to typical tropical fruit (tree), high temperature season at a time when maturation, post-harvest physiology metabolism is vigorous, under room temperature (27 ~ 34 DEG C), 6 ~ 7d is with regard to complete ripeness, in storing, be very easily subject to pathogen infect and rot, long-distance transport and long-term storage are restricted, and economic worth reduces greatly, seriously limits the sustainable and healthy development of mango industry.Anthracnose is the main postharvest disease of mango, generally before adopting at field latent infection, outburst when post-harvest fruits is ripe, causes loss in storing serious.The most feasible method of current storage mango is still cryopreservation.Cryopreservation not only can suppress the respiration of fruit and the generation of ethene, and can suppress the breeding of pathogen.But because the fresh-keeping cost of cryopreservation is higher, be difficult to popularize in an all-round way in present stage.Therefore, extend mango under normal temperature storing condition adopt the rear life-span and control postharvest diseases of fruit to reduce mango to adopt rear loss significant.
In recent years, Anti-different region antibodies technology has become the focus of postharvest disease of fruits and vegetables study on prevention, is considered to the most promising method that can substitute the control postharvest disease of fruits and vegetables of chemical agent, for control diseases of garden stuff is opened vast vistas.Salicylic acid (Salicylic acid is called for short SA) is the phenolic compound of a kind of similar plants hormone of self synthesis in plant, and various plants can be induced to produce resistance to virus, fungi and bacteriosis.Using SA postharvest handling after adopting can induce the fruits and vegetables such as banana, pear, peach, sweet cherry and tomato to produce disease resistance.Salicylic acid itself does not have bactericidal activity, does not have toxic and side effect to human body, is a kind of natural Plant elicitors.
Amino-1,2, the 4-triazole of 3-(3-Amino-1,2,4-triazole are called for short AT) is a kind of broad-spectrum organic synthesis intermediate, is also the extraordinary biochemical reagents for tryptophane in human body protein.Because it has very strong sequestering, light sensitivity and biologically active and be widely used in Antibiotics medicine, triazole type diimide dyestuff, photosensitive material, the synthesis and preparation of systemic fungicide and plant growth regulator.Research shows, 3-amino-1,2,4-triazole aqueous solution process Mango Fruit, significantly can suppress the release of fruit endogenous ethylene, reach the effect that delayed fruit is softening.At present, there is not been reported in the application study of amino-1,2, the 4-triazole of 3-on Mango Fruit post-harvest fresh-keeping.
Phytic acid (Phytic acid is called for short PA) i.e. inositol hexaphosphate is extensively present in vegetable seeds, shell and plumule with calcium, magnesium and Kalisalt mixture form, obtains through acid soak, displacement, ammonia neutralization, ion-exchange and concentration.Phytic acid has very strong sequestering power, is widely used in the industries such as chemical industry, medical science, food.Especially in the food industry, Chang Zuowei antioxidant, stabilizing agent, color stabilizer, antistaling agent are used for fatty foods, drinks, Beverages and Canned Food, aquatic products, fresh fruit of vegetables class.Show according to the study, phytic acid also has certain anticancer and senile-resistant efficacy, is a kind of safety, multifunctional novel food additives of extracting from natural plants.Existing much research shows, phytic acid all has good fresh-keeping effect on the fruits and vegetables such as apple, peach, strawberry, tomato and common cattail.At present, there is not been reported in the application study of phytic acid on mango fresh-keeping.
Mango Fruit not storage tolerance at normal temperatures after adopting, very easily softeningly rots.And the antistaling agent of one matter can not reach desirable fresh-keeping effect, therefore, by Anti-different region antibodies agent salicylic acid, antioxidant phytic acid and ethylene inhibitor 3-amino-1, these materials of 2,4-triazole are that the main component development cost disease-resistant antistaling agent of mango that is cheap, easy and simple to handle, that be applicable to normal temperature condition application has important theory and realistic meaning.
Summary of the invention
What the object of this invention is to provide a kind of applicable mango room temperature storage adopts rear anti-rot and fresh-keeping method, and the method can improve mango disease resistance, alleviates Mango Fruit postharvest disease, improves the commodity fruit rate of mango.
Present invention also offers the antistaling agent of above-mentioned mango.
The technical solution adopted in the present invention is, a kind of applicable mango room temperature storage adopt rear anti-rot and fresh-keeping method, gather when Mango Fruit 7 ~ 8 is ripe, then Mango Fruit is carried out precooling, cleaning, the even spraying of antisepsis antistaling agent will be mixed again in Mango Fruit surface, dry rear packaging and room temperature storage; Mixing antisepsis antistaling agent is by salicylic acid, phytic acid, 3-amino-1,2,4-triazole and emulsifying agent AEO-5 form, salicylic concentration is 20 ~ 40mg/L, the mass percent concentration of phytic acid is 0.1 ~ 0.2%, 3-amino-1,2, the concentration of 4-triazole is 0.1 ~ 0.2g/L, and the concentration of volume percent of emulsifying agent AEO-5 is 0.1 ~ 0.2%.
Another kind of technical scheme of the present invention is, a kind of antistaling agent of mango, be made up of salicylic acid, phytic acid, amino-1,2, the 4-triazole of 3-and emulsifying agent AEO-5,3-amino-1, the concentration of 2,4-triazole is 0.1 ~ 0.2g/L, and the mass percent concentration of phytic acid is 0.1 ~ 0.2%, salicylic concentration is 20 ~ 40mg/L, and the concentration of volume percent of emulsifying agent AEO-5 is 0.1 ~ 0.2%.
The invention has the beneficial effects as follows, what adopt adopts rear antisepsis antistaling agent, its using salicylic acid as Anti-different region antibodies agent, phytic acid is natural, 3-amino-1,2,4-triazole, as ethylene inhibitor, reaches simultaneously and delays softening physiology and disease-resistant fresh-keeping double action.Through the Mango Fruit of this antistaling agent postharvest handling, when preserving 10 days under normal temperature (22 ~ 25 DEG C), disease obviously alleviates, Mango Fruit disease index reduces 12.5 ~ 42.5 compared with the control, reduction amplitude reaches 23.8 ~ 81.0%, commodity fruit rate improves 20 ~ 70% compared with the control, and increase rate reaches 66.7% ~ 233%.Post-harvest fresh-keeping processing method of the present invention effectively can alleviate the disease of Mango Fruit during room temperature storage, and extend the shelf life of mango, simple operation, easily applies.
Detailed description of the invention
The antistaling agent of mango of the present invention, by salicylic acid, phytic acid, 3-amino-1,2,4-triazole and emulsifying agent AEO-5 form, 3-amino-1,2, the concentration of 4-triazole is 0.1 ~ 0.2g/L, the mass percent concentration of phytic acid is 0.1 ~ 0.2%, and salicylic concentration is 20 ~ 40mg/L, and the concentration of volume percent of emulsifying agent AEO-5 is 0.1 ~ 0.2%.
A kind of applicable mango room temperature storage of the present invention adopt rear anti-rot and fresh-keeping method, gather when Mango Fruit 7 ~ 8 is ripe, then Mango Fruit is carried out precooling, cleaning, the more even spraying of antisepsis antistaling agent will be mixed in Mango Fruit surface, dry rear packaging and room temperature storage.Mixing antisepsis antistaling agent contains salicylic acid, phytic acid, 3-amino-1,2,4-triazole and emulsifying agent AEO-5, salicylic concentration is 20 ~ 40mg/L, the mass percent concentration of phytic acid is 0.1 ~ 0.2%, 3-amino-1,2, the concentration of 4-triazole is 0.1 ~ 0.2g/L, and the concentration of volume percent of emulsifying agent AEO-5 is 0.1 ~ 0.2%.
Embodiment 1
The Mango Fruit of 7 ~ 8 maturations to be gathered in the Freezing room being placed on 15 DEG C precooling 12 hours, then clean with running water, dry rear employing mixing antisepsis antistaling agent (containing 0.1g/L3-amino-1,2,4-triazole, 0.1% phytic acid, 20mg/L salicylic acid and 0.1% emulsifying agent AEO-5) evenly spraying is surperficial in Mango Fruit, after drying, fruit is loaded in cardboard box, the heavy 5kg of every case fruit, one deck wrapping paper is all placed on bottom and surface, preserves under finally Mango Fruit being put into normal temperature (22 ~ 25 DEG C).
Preserve after 10 days, mango disease index is 30,22.5 are reduced than contrast, reduction amplitude reaches 42.9%, commodity fruit rate is 60%, and improve 30% than contrast, increase rate reaches 100%, there is significant difference, illustrate that this anti-corrosive fresh-keeping processing method can significantly improve the disease-resistant fresh-keeping effect of Mango Fruit.
Embodiment 2
The Mango Fruit of 7 ~ 8 maturations to be gathered in the Freezing room being placed on 15 DEG C precooling 12 hours, then clean with running water, dry rear employing mixing antisepsis antistaling agent (containing 0.1g/L3-amino-1,2,4-triazole, 0.2% phytic acid, 20mg/L salicylic acid and 0.1% emulsifying agent AEO-5) evenly spraying is surperficial in Mango Fruit, after drying, fruit is loaded in cardboard box, the heavy 5kg of every case fruit, one deck wrapping paper is all placed on bottom and surface, preserves under finally Mango Fruit being put into normal temperature (22 ~ 25 DEG C).
Preserve after 10 days, mango disease index is 30,22.5 are reduced than contrast, reduction amplitude reaches 42.9%, commodity fruit rate is 50%, and improve 20% than contrast, increase rate reaches 66.7%, there is significant difference, illustrate that this anti-corrosive fresh-keeping processing method can significantly improve the disease-resistant fresh-keeping effect of Mango Fruit.
Embodiment 3
The Mango Fruit of 7 ~ 8 maturations to be gathered in the Freezing room being placed on 15 DEG C precooling 12 hours, then clean with running water, dry rear employing mixing antisepsis antistaling agent (containing 0.2g/L3-amino-1,2,4-triazole, 0.1% phytic acid, 20mg/L salicylic acid and 0.1% emulsifying agent AEO-5) evenly spraying is surperficial in Mango Fruit, after drying, fruit is loaded in cardboard box, the heavy 5kg of every case fruit, one deck wrapping paper is all placed on bottom and surface, preserves under finally Mango Fruit being put into normal temperature (22 ~ 25 DEG C).
Preserve after 10 days, mango disease index is 10,42.5 are reduced than contrast, reduction amplitude reaches 81.0%, commodity fruit rate is 100%, and improve 70% than contrast, increase rate reaches 233%, there is significant difference, illustrate that this anti-corrosive fresh-keeping processing method can significantly improve the disease-resistant fresh-keeping effect of Mango Fruit.
Embodiment 4
The Mango Fruit of 7 ~ 8 maturations to be gathered in the Freezing room being placed on 15 DEG C precooling 12 hours, then clean with running water, dry rear employing mixing antisepsis antistaling agent (containing 0.2g/L3-amino-1,2,4-triazole, 0.2% phytic acid, 20mg/L salicylic acid and 0.1% emulsifying agent AEO-5) evenly spraying is surperficial in Mango Fruit, after drying, fruit is loaded in cardboard box, the heavy 5kg of every case fruit, one deck wrapping paper is all placed on bottom and surface, preserves under finally Mango Fruit being put into normal temperature (22 ~ 25 DEG C).
Preserve after 10 days, mango disease index is 22.5,30 are reduced than contrast, reduction amplitude reaches 57.1%, commodity fruit rate is 80%, and improve 50% than contrast, increase rate reaches 167%, there is significant difference, illustrate that this anti-corrosive fresh-keeping processing method can significantly improve the disease-resistant fresh-keeping effect of Mango Fruit.
Embodiment 5
The Mango Fruit of 7 ~ 8 maturations to be gathered in the Freezing room being placed on 15 DEG C precooling 12 hours, then clean with running water, dry rear employing mixing antisepsis antistaling agent (containing 0.1g/L3-amino-1,2,4-triazole, 0.1% phytic acid, 40mg/L salicylic acid and 0.2% emulsifying agent AEO-5) evenly spraying is surperficial in Mango Fruit, after drying, fruit is loaded in cardboard box, the heavy 5kg of every case fruit, one deck wrapping paper is all placed on bottom and surface, preserves under finally Mango Fruit being put into normal temperature (22 ~ 25 DEG C).
Preserve after 10 days, mango disease index is 40,12.5 are reduced than contrast, reduction amplitude reaches 23.8%, commodity fruit rate is 50%, and improve 20% than contrast, increase rate reaches 66.7%, there is significant difference, illustrate that this anti-corrosive fresh-keeping processing method can significantly improve the disease-resistant fresh-keeping effect of Mango Fruit.
Embodiment 6
The Mango Fruit of 7 ~ 8 maturations to be gathered in the Freezing room being placed on 15 DEG C precooling 12 hours, then clean with running water, dry rear employing mixing antisepsis antistaling agent (containing 0.2g/L3-amino-1,2,4-triazole, 0.1% phytic acid, 40mg/L salicylic acid and 0.2% emulsifying agent AEO-5) evenly spraying is surperficial in Mango Fruit, after drying, fruit is loaded in cardboard box, the heavy 5kg of every case fruit, one deck wrapping paper is all placed on bottom and surface, preserves under finally Mango Fruit being put into normal temperature (22 ~ 25 DEG C).
Preserve after 10 days, mango disease index is 37.5,15 are reduced than contrast, reduction amplitude reaches 28.6%, commodity fruit rate is 60%, and improve 30% than contrast, increase rate reaches 100%, there is significant difference, illustrate that this anti-corrosive fresh-keeping processing method can significantly improve the disease-resistant fresh-keeping effect of Mango Fruit.
Embodiment 7
The Mango Fruit of 7 ~ 8 maturations to be gathered in the Freezing room being placed on 15 DEG C precooling 12 hours, then clean with running water, dry rear employing mixing antisepsis antistaling agent (containing 0.15g/L3-amino-1,2,4-triazole, 0.15% phytic acid, 30mg/L salicylic acid and 0.15% emulsifying agent AEO-5) evenly spraying is surperficial in Mango Fruit, after drying, fruit is loaded in cardboard box, the heavy 5kg of every case fruit, one deck wrapping paper is all placed on bottom and surface, preserves under finally Mango Fruit being put into normal temperature (22 ~ 25 DEG C).
Preserve after 10 days, mango disease index is 37.5,15 are reduced than contrast, reduction amplitude reaches 28.6%, commodity fruit rate is 50%, and improve 20% than contrast, increase rate reaches 66.7%, there is significant difference, illustrate that this anti-corrosive fresh-keeping processing method can significantly improve the disease-resistant fresh-keeping effect of Mango Fruit.
Comparative example
The Mango Fruit of 7 ~ 8 maturations to be gathered in the Freezing room being placed on 15 DEG C precooling 12 hours, then clean with running water, after drying, fruit is loaded in cardboard box, the heavy 5kg of every case fruit, one deck wrapping paper is all placed on bottom and surface, preserves under finally Mango Fruit being put into normal temperature (22 ~ 25 DEG C).Preserve after 10 days, Mango Fruit disease index is 52.5, and commodity fruit rate is 30%.
The order of severity of Mango Fruit disease is divided into 5 grades: 0 grade: the disease-free symptom in fruit face; 1 grade: there is fragmentary scab in fruit face; 2 grades: fruit face lesion area is less than 25% of the fruit gross area; 3 grades: fruit face lesion area accounts for 25 ~ 50% of the fruit gross area; 4 grades: fruit face lesion area is greater than 50% of the fruit gross area.
Disease index=[∑ (disease level value × disease fruit number) × 100]/(disease superlative degree value × total fruit number).According to formula, the value of disease index gets 0 ~ 100.
Commodity fruit rate=[(0 grade of fruit number+1 grade fruit number) × 100%]/total fruit number.
Claims (2)
1. an applicable mango room temperature storage adopt rear anti-rot and fresh-keeping method, it is characterized in that, gather when Mango Fruit 7 ~ 8 is ripe, then Mango Fruit is carried out precooling, cleaning, the even spraying of antisepsis antistaling agent will be mixed again in Mango Fruit surface, dry rear packaging and room temperature storage; Mixing antisepsis antistaling agent is by salicylic acid, phytic acid, 3-amino-1,2,4-triazole and emulsifying agent AEO-5 form, salicylic concentration is 20 ~ 40mg/L, the mass percent concentration of phytic acid is 0.1 ~ 0.2%, 3-amino-1,2, the concentration of 4-triazole is 0.1 ~ 0.2g/L, and the concentration of volume percent of emulsifying agent AEO-5 is 0.1 ~ 0.2%.
2. the antistaling agent of a mango, it is characterized in that, be made up of salicylic acid, phytic acid, amino-1,2, the 4-triazole of 3-and emulsifying agent AEO-5,3-amino-1, the concentration of 2,4-triazole is 0.1 ~ 0.2g/L, and the mass percent concentration of phytic acid is 0.1 ~ 0.2%, salicylic concentration is 20 ~ 40mg/L, and the concentration of volume percent of emulsifying agent AEO-5 is 0.1 ~ 0.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510066298.0A CN104719453A (en) | 2015-02-07 | 2015-02-07 | Post-harvest preservation method suitable for normal-temperature storage of mango and fresh-keeping agent for mango |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510066298.0A CN104719453A (en) | 2015-02-07 | 2015-02-07 | Post-harvest preservation method suitable for normal-temperature storage of mango and fresh-keeping agent for mango |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104719453A true CN104719453A (en) | 2015-06-24 |
Family
ID=53444324
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510066298.0A Pending CN104719453A (en) | 2015-02-07 | 2015-02-07 | Post-harvest preservation method suitable for normal-temperature storage of mango and fresh-keeping agent for mango |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104719453A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341143A (en) * | 2015-07-31 | 2016-02-24 | 中国热带农业科学院南亚热带作物研究所 | Method for delaying ageing of mangoes |
| CN106332961A (en) * | 2016-10-11 | 2017-01-18 | 湘潭大学 | Application of (1,2,3-thia-diazo-4-carbonyl)-carbamic acid hexyl ester in preparation of fruit preservative, fruit preservative and preservation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948458A (en) * | 2012-11-21 | 2013-03-06 | 四川省山野生物科技有限公司 | Fresh-keeping composition for fruits and vegetables and application of fresh-keeping composition |
| CN103564039A (en) * | 2013-11-19 | 2014-02-12 | 华南农业大学 | Room-temperature litchi storage preservative, and preparation method and application of preservative |
| CN103734302A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of novel mango preservative |
-
2015
- 2015-02-07 CN CN201510066298.0A patent/CN104719453A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948458A (en) * | 2012-11-21 | 2013-03-06 | 四川省山野生物科技有限公司 | Fresh-keeping composition for fruits and vegetables and application of fresh-keeping composition |
| CN103564039A (en) * | 2013-11-19 | 2014-02-12 | 华南农业大学 | Room-temperature litchi storage preservative, and preparation method and application of preservative |
| CN103734302A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of novel mango preservative |
Non-Patent Citations (6)
| Title |
|---|
| 刘新民: "《内科学（第三卷）》", 31 October 2008, 医学科学出版社 * |
| 江泉观等: "《环境化学毒物防治手册》", 29 February 2004, 化学工业出版社 * |
| 荣瑞芬等: "水杨酸对采后芒果和番茄保鲜效果的初步研究", 《食品科学》 * |
| 赵玉梅等: "保鲜剂在芒果贮藏保鲜中的应用试验", 《山西果树》 * |
| 郭衍银等: "《园艺产品保鲜与包装》", 31 December 2004, 中国环境科学出版社 * |
| 鲁本契克: "《饮食、致癌物和癌》", 31 October 1983, 人民卫生出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341143A (en) * | 2015-07-31 | 2016-02-24 | 中国热带农业科学院南亚热带作物研究所 | Method for delaying ageing of mangoes |
| CN105341143B (en) * | 2015-07-31 | 2019-02-22 | 中国热带农业科学院南亚热带作物研究所 | Delay the method for mango aging |
| CN106332961A (en) * | 2016-10-11 | 2017-01-18 | 湘潭大学 | Application of (1,2,3-thia-diazo-4-carbonyl)-carbamic acid hexyl ester in preparation of fruit preservative, fruit preservative and preservation method |
| CN106332961B (en) * | 2016-10-11 | 2020-01-14 | 湘潭大学 | Application of (1,2, 3-thiadiazole-4-carbonyl) -hexyl carbamate in preparation of fruit preservative |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hailu et al. | Review on postharvest technology of banana fruit | |
| CN104542944B (en) | A kind of mango of suitable room temperature storage adopts rear disease-resistant fresh-keeping treating method | |
| CN102224840A (en) | Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method | |
| CN107889879A (en) | A kind of grape green precisely anti-rot and fresh-keeping method and its application | |
| CN104472662A (en) | Preservation method for mango fruits | |
| CN103478239B (en) | The preservation method of a kind of strawberry | |
| CN103392793B (en) | Preservation technology for bamboos eaten by pandas | |
| CN104719456A (en) | Postharvest disease-resistant preservation method and preservative for mango fruits | |
| CN110663760A (en) | Disease-preventing and fresh-keeping method for pre-picking and post-picking combined treatment of mango fruits | |
| CN104663854A (en) | Preservation method of fresh walnuts and application of thereof | |
| CN102293238B (en) | Method for enhancing cold resistance of refrigerated olive fruits | |
| Chen et al. | Physiological responses and quality attributes of Jiashi muskmelon (Cucurbitaceae, Cucumis melo L.) following postharvest hydrogen peroxide treatment during storage | |
| CN104719453A (en) | Post-harvest preservation method suitable for normal-temperature storage of mango and fresh-keeping agent for mango | |
| CN102812989A (en) | Citrus quick-freezing fresh-keeping method | |
| Thakur et al. | Post-harvest treatments for extension of mango fruit var. Dashehari (Mangifera indica L.) | |
| Meena et al. | Effect of post-harvest treatments on shelf life of ber fruits | |
| CN108739992B (en) | Papaya preservative and papaya storage and preservation method | |
| CN113841560A (en) | Green comprehensive preservation method for applying pre-harvest and post-harvest technologies of cherry tomatoes in combined manner | |
| CN106615066A (en) | Preserving method for processing unsheathed phyllostachys heterocycla var. pubescens by utilizing fence technology | |
| CN102960431B (en) | Refreshing method for preventing picked phyllostachys pracecox shoots from flesh lignification | |
| CN104782750A (en) | Natural preservative and fresh-keeping method for mango fruits and mango fruit preservative | |
| CN105941605A (en) | Method of treating lychees with plant hormones for preservation | |
| Fatemi et al. | The effect of physical treatments on control of Penicillium digitatum decay orange cv. Valencia during storage period | |
| CN105145798B (en) | A kind of cold-storage and fresh-keeping method extending fresh-cut Chinese celery shelf life | |
| CN107889878A (en) | A kind of apple protects crisp corrosion-resistant green precisely preservation method and its application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150624 |