CN105557985B - Fresh-keeping method for gastrodia elata with soil - Google Patents
Fresh-keeping method for gastrodia elata with soil Download PDFInfo
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- CN105557985B CN105557985B CN201610044690.XA CN201610044690A CN105557985B CN 105557985 B CN105557985 B CN 105557985B CN 201610044690 A CN201610044690 A CN 201610044690A CN 105557985 B CN105557985 B CN 105557985B
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- 241000305491 Gastrodia elata Species 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 25
- 239000002689 soil Substances 0.000 title claims abstract description 18
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 32
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- 238000003860 storage Methods 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 16
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 16
- 239000007789 gas Substances 0.000 claims description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 6
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- 239000001301 oxygen Substances 0.000 claims description 6
- 230000035699 permeability Effects 0.000 claims description 6
- 239000004698 Polyethylene Substances 0.000 claims description 5
- -1 polyethylene Polymers 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000035876 healing Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract 1
- 235000018927 edible plant Nutrition 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 7
- 238000004321 preservation Methods 0.000 description 6
- PUQSUZTXKPLAPR-KSSYENDESA-N 4-(beta-D-Glucopyranosyloxy) benzyl alcohol Natural products O([C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-KSSYENDESA-N 0.000 description 5
- PUQSUZTXKPLAPR-UJPOAAIJSA-N Gastrodin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(CO)C=C1 PUQSUZTXKPLAPR-UJPOAAIJSA-N 0.000 description 5
- 229930193974 gastrodin Natural products 0.000 description 5
- PUQSUZTXKPLAPR-NZEXEKPDSA-N helicidol Natural products O([C@H]1[C@H](O)[C@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-NZEXEKPDSA-N 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 241000305492 Gastrodia Species 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000005065 mining Methods 0.000 description 2
- 238000012536 packaging technology Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 240000001341 Reynoutria japonica Species 0.000 description 1
- 235000018167 Reynoutria japonica Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000009412 basement excavation Methods 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000000861 blow drying Methods 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 230000000916 dilatatory effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000009448 modified atmosphere packaging Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003761 preservation solution Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a fresh-keeping method of gastrodia elata with soil, belonging to a fresh-keeping method of medicinal and edible plants; aims to provide a fresh-keeping method for gastrodia elata, which has long fresh-keeping time, good effect and low cost. The method comprises the following steps: ventilating and healing the gastrodia elata with soil, filling the gastrodia elata with soil into a microporous film freshness protection bag, introducing mixed gas of ozone and carbon dioxide for sterilization, pre-cooling, storing at low temperature, and periodically introducing ozone for bacteriostasis. The method has simple and convenient operation, effective storage for 150 days, small loss of water and nutrient components and edibility rate of more than or equal to 90 percent; is a storage method of fresh rhizoma gastrodiae with soil.
Description
Technical Field
The invention relates to a fresh-keeping method of a plant used as both medicine and food, in particular to a fresh-keeping method of gastrodia elata; belongs to a method for keeping agricultural products fresh.
Background
Along with the improvement of living standard, people pay more and more attention to health preservation. The fresh ginseng, the tuber fleeceflower root, the tall gastrodia tuber and other food and medicine dual-purpose foods are popular among more and more consumers and become a new favorite for dining tables. Rhizoma Gastrodiae is warm in nature, and has effects of resisting hypertension, resisting aging, dilating blood vessel, protecting heart, caring skin, etc.
The fresh gastrodia elata product has extremely high nutritive value, but soil and a large amount of water are attached to the surfaces of the harvested tubers; and the microorganisms in the soil are easy to grow rapidly in the preservation process, so that the gastrodia elata is mildewed, rotten and deteriorated, and difficult to preserve for a long time. At present, the low-temperature fresh-keeping is usually carried out after cleaning, draining and blow-drying, but not only can the loss of effective components such as gastrodin and polysaccharide be caused, but also the cleaning equipment and labor cost can be greatly increased. In order to reduce labor cost and comply with the market returning requirements, the method also adopts the modes of blanching, microwave sterilization, vacuum packaging, quick freezing, biological or chemical preservation solution soaking and the like to preserve the gastrodia elata with soil, but also has the defects of high operation cost, complex working procedures and the like. In addition, in the blanching and sterilization links of the gastrodia elata, gastrodin, polysaccharide, vitamin A, glycosides, alkaloids, vanillin and the like are lost to different degrees. Therefore, it is urgently needed to develop a fresh-keeping method for gastrodia elata with long fresh-keeping time, good fresh-keeping effect and low cost.
Ozone is a strong oxidant and catalyst with broad-spectrum and high-efficiency sterilization effects; the method is mainly used for drinking water disinfection, sewage treatment, air disinfection, food preservation, cold storage and frozen article sterilization and the like, and has no residue after sterilization and disinfection. The spontaneous modified atmosphere packaging technology can regulate the gas concentration and the relative humidity in the storage environment, and is the most economic, most widely applied and most reliable fresh-keeping storage technology for food safety at present.
If the ozone sterilization and modified atmosphere film packaging technologies can be organically combined for gastrodia tuber preservation, the method undoubtedly has very important significance for reducing the gastrodia tuber preservation cost, simplifying the preservation method, avoiding the loss of nutrient components and the like.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to provide the fresh-keeping method for the gastrodia elata with soil, which has long fresh-keeping time, good effect and low cost.
In order to achieve the purpose, the technical scheme of the invention is as follows:
1) spreading and airing the dug gastrodia elata with the soil in a ventilation environment at 10-20 ℃ until the surface is dry;
2) putting the dried gastrodia elata into a freshness protection package, placing the freshness protection package in a closed sterilization environment at the temperature of 10-20 ℃, and introducing ozone and carbon dioxide mixed gas for sterilization for 24 hours; wherein the concentration of ozone is 15-40 mg/m3The concentration of carbon dioxide is 85-98%;
3) placing the sterilized gastrodia elata in an environment with the temperature of 2-3 ℃ for precooling for 24 hours, fastening a bag opening, and placing in an environment with the temperature of 1.5-4.5 ℃ and the humidity of 70-90% for storage; ozone is introduced into the storage environment once every three days to ensure that the ozone concentration of the storage environment reaches 40-60 mg/m3。
The freshness protection package has a thickness of 20-40 μm and an oxygen permeability coefficient of 7-10 x 108mL×m-2•d-1•atm-1The polyethylene microporous film fresh-keeping bag; the rhizoma Gastrodiae is radix Aconiti KusnezoffiiRhizoma Gastrodiae, or rhizoma Gastrodiae mixed with WUHONG.
Compared with the prior art, the invention adopts the technical scheme, organically combines the prior mature ozone sterilization, the spontaneous modified atmosphere film packaging technology and the low-temperature storage and preservation technology, and introduces the distribution gas into the sterilization environment; therefore, most microorganisms such as the rotting bacteria and the like are killed or inhibited under the dual actions of the ozone and the high-concentration carbon dioxide, so that the important factors of rotting and deteriorating the gastrodia elata are eliminated. However, the strong oxidation of ozone also destroys plant cells, and can quickly diffuse and penetrate into the cells to damage the plants and accelerate the decay of the plants; therefore, in the technical scheme, the concentration of ozone in the mixed gas is controlled to be 15-40 mg/m3Controlling the concentration of ozone introduced into the storage environment to be 40-60 mg/m3Is more reasonable. Experiments prove that the gastrodia elata has better tolerance to carbon dioxide, so that the carbon dioxide with the concentration of 85-98% is reasonably adopted in the mixed gas.
In addition, the microporous film freshness protection package is used for storage, so that the water transpiration of the plant tissue can be inhibited, and the microporous film has good permeability to oxygen molecules and certain barrier property to carbon dioxide, so that the plant tissue can be in a high-concentration carbon dioxide environment in the packaging bag, the breathing of the plant tissue and microorganisms is inhibited, and the aims of delaying the physiological metabolism of the tissue and prolonging the freshness protection period are fulfilled.
The method has the advantages of simple and convenient operation, long fresh-keeping period, less nutrient loss, low cost and the like.
Detailed Description
The invention is further illustrated by the following specific examples:
example 1
1) Spreading and airing the harvested gastrodia elata with soil in a room at the temperature of 10-20 ℃, ventilating for 2-3 days, and naturally healing and drying the surface of the gastrodia elata;
2) loading dried rhizoma Gastrodiae into a container with a thickness of 20 μm and an oxygen permeability coefficient of 10 × 108mL×m-2•d-1•atm-1The polyethylene material microporesPlacing the film freshness protection bag in a closed sterilization environment at the temperature of 10-20 ℃, and introducing ozone and carbon dioxide mixed gas for sterilization for 24 hours; wherein the ozone concentration is 15mg/m3The concentration of carbon dioxide is 98 percent;
3) placing the sterilized gastrodia elata Blume in an environment with the temperature of 2-3 ℃ for precooling for 24 hours, fastening a bag opening, and placing the bag opening in an environment with the temperature of 2 +/-0.5 ℃ and the humidity of 70% for storage; ozone is introduced into the storage environment once every three days to ensure that the ozone concentration of the storage environment reaches 40mg/m3。
Detection shows that the fresh-keeping treatment of the gastrodia elata with soil is carried out for 150 days (relative to the day of excavation) by adopting the method, the water content of the gastrodia elata is reduced by 4%, the gastrodin content is reduced by 5%, and the edible rate is 93%.
Example 2
1) Spreading and airing the harvested gastrodia elata with the clay in a room at the temperature of 10-20 ℃, ventilating for 2-3 days, and naturally healing and drying the surface of the gastrodia elata;
2) loading dried rhizoma Gastrodiae into a container of 40 μm with oxygen permeability coefficient of 7 × 108mL×m-2•d-1•atm-1Placing the polyethylene microporous film fresh-keeping bag in a closed sterilization environment at 10-20 ℃, and introducing ozone and carbon dioxide mixed gas for sterilization for 24 hours; wherein the ozone concentration is 40mg/m3The concentration of carbon dioxide is 90 percent;
3) placing sterilized rhizoma Gastrodiae in an environment of 3 deg.C for precooling for 24h, tightening the bag mouth, and storing in an environment of 4 + -0.5 deg.C and humidity of 90%; ozone is introduced into the storage environment once every three days to ensure that the ozone concentration of the storage environment reaches 60mg/m3。
The detection shows that the fresh-keeping treatment of the Gastrodia elata Blume with soil is carried out for 150 days (relative to the current day of mining and digging), the water content of the Gastrodia elata Blume is reduced by 2%, the gastrodin content is reduced by 3%, and the edible rate is 95%.
Example 3
1) Spreading and airing the harvested dark red hybrid gastrodia elata with soil in a room at 10-20 ℃, ventilating for 2-3 days, naturally healing the gastrodia elata and drying the surface of the gastrodia elata;
2) hybridizing the dried dark redThe rhizoma Gastrodiae is packed into a container with a diameter of 32 μm and an oxygen permeability coefficient of 8.6 × 108mL×m-2•d-1•atm-1Placing the polyethylene microporous film fresh-keeping bag in a closed sterilization environment at 10-20 ℃, and introducing ozone and carbon dioxide mixed gas for sterilization for 24 hours; wherein the ozone concentration is 28mg/m3The concentration of carbon dioxide is 85 percent;
3) placing sterilized hybrid rhizoma Gastrodiae under 3 deg.C environment for precooling for 24h, tightening bag mouth, and storing in 3 + -0.5 deg.C environment with humidity of 85%; ozone is introduced into the storage environment once every three days to ensure that the ozone concentration of the storage environment reaches 45mg/m3。
Detection shows that the method can keep fresh for 150 days (relative to the day of mining and digging), the water content of rhizoma Gastrodiae is reduced by 5%, gastrodin content is reduced by 7%, and edible rate is 92%.
Claims (2)
1. A fresh-keeping method for gastrodia elata with soil is characterized by comprising the following steps:
1) spreading and airing the dug gastrodia elata with the soil in a ventilation environment at 10-20 ℃ until the surface is dry;
2) putting the gastrodia elata with the dried surface into a freshness protection package, placing the freshness protection package in a closed sterilization environment at the temperature of 10-20 ℃, and introducing ozone and carbon dioxide mixed gas for sterilization for 24 hours; wherein the concentration of ozone is 15-40 mg/m3The concentration of carbon dioxide is 85-98%; the freshness protection package has a thickness of 20-40 μm and an oxygen permeability coefficient of 7-10 x 108mL×m-2·d-1·atm-1The polyethylene microporous film fresh-keeping bag;
3) placing the sterilized gastrodia elata in an environment with the temperature of 2-3 ℃ for precooling for 24 hours, fastening a bag opening, and placing in an environment with the temperature of 1.5-4.5 ℃ and the humidity of 70-90% for storage; ozone is introduced into the storage environment once every three days to ensure that the ozone concentration of the storage environment reaches 40-60 mg/m3。
2. The method for preserving gastrodia elata with soil as claimed in claim 1, wherein the method comprises the following steps: the rhizoma Gastrodiae is Gastrodia elata Blume, or Gastrodia elata Blume and Gastrodia elata Blume hybrid.
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| CN201610044690.XA CN105557985B (en) | 2016-01-25 | 2016-01-25 | Fresh-keeping method for gastrodia elata with soil |
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| CN105557985B true CN105557985B (en) | 2020-04-07 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107173430A (en) * | 2017-06-09 | 2017-09-19 | 贵阳学院 | A kind of preservation method of the native ternip fresh fruit of band |
| CN107373279B (en) * | 2017-08-16 | 2018-09-25 | 贵州省科创气体有限公司 | A kind of fresh-keeping gas of fresh Rhizoma Gastrodiae and its preparation method |
| CN107788099A (en) * | 2017-11-02 | 2018-03-13 | 贵阳学院 | A kind of composite fresh-keeping method for eating rhizoma Gastrodiae raw |
| CN108902640A (en) * | 2018-07-11 | 2018-11-30 | 贵阳学院 | A kind of composite fresh-keeping method of fresh Rhizoma Gastrodiae |
| CN110771773B (en) * | 2019-09-24 | 2023-06-09 | 昭通市天麻研究院 | Compound processing method for cold chain preservation of gastrodia elata |
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| CN102793003A (en) * | 2012-07-26 | 2012-11-28 | 苏州亚和保鲜科技有限公司 | Modified atmosphere freshness-retaining method for vegetables |
| CN104026215A (en) * | 2014-06-18 | 2014-09-10 | 贵阳学院 | Fresh-keeping method for prolonging shelf life of fresh beans |
| CN104938614A (en) * | 2015-06-02 | 2015-09-30 | 天津市洋裕生物技术有限公司 | Preservation method for transport and storage of potatoes |
| CN105028619A (en) * | 2015-07-23 | 2015-11-11 | 成都市农林科学院 | Modified-atmosphere preservation method for bitter gourds |
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- 2016-01-25 CN CN201610044690.XA patent/CN105557985B/en active Active
Patent Citations (4)
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|---|---|---|---|---|
| CN102793003A (en) * | 2012-07-26 | 2012-11-28 | 苏州亚和保鲜科技有限公司 | Modified atmosphere freshness-retaining method for vegetables |
| CN104026215A (en) * | 2014-06-18 | 2014-09-10 | 贵阳学院 | Fresh-keeping method for prolonging shelf life of fresh beans |
| CN104938614A (en) * | 2015-06-02 | 2015-09-30 | 天津市洋裕生物技术有限公司 | Preservation method for transport and storage of potatoes |
| CN105028619A (en) * | 2015-07-23 | 2015-11-11 | 成都市农林科学院 | Modified-atmosphere preservation method for bitter gourds |
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