CN106332962A - Honey-dew melon preservation method - Google Patents
Honey-dew melon preservation method Download PDFInfo
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- CN106332962A CN106332962A CN201611039682.2A CN201611039682A CN106332962A CN 106332962 A CN106332962 A CN 106332962A CN 201611039682 A CN201611039682 A CN 201611039682A CN 106332962 A CN106332962 A CN 106332962A
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- 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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- 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
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- 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
- A23B7/152—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 in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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Abstract
The invention relates to a honey-dew melon preservation method. Honey-dew melon preservation methods are enriched, the preservation effect is good, honey-dew melons preserved through the method will not change in quality, will not rot and will not be subjected to cold damage, the product quality characteristics of honey-dew melons are well kept, convenience is brought to production, the using cost is saved, the honey-dew melons preserved through the method can be preserved for 80-100 d, the storage period of the honey-dew melons is greatly prolonged, and market reputation and market competiveness of the honey-dew melons are improved. The method is simple, operation is convenient, the working efficiency is improved, and meanwhile the product characteristics of the honey-dew melons can be well ensured.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of "Hami" melon preservation method.
Background technology
"Hami" melon (cucumis melo l.) belongs to the annual climing property herbaceous plant of Curcurbitaceae Cucumis, and "Hami" melon fruit is sweet
Sweet, unique flavor, nutritious, and there is the medical values such as health care and treatment, planting benefit is high.Xinjiang is the master of "Hami" melon
Producing region, it is located in NORTHWEST CHINA inland, and away from ocean, surrounding high mountain cincture, ocean moistens air-flow and is difficult to reach, due to overcast and rainy
Few, the sunshine-duration is long, and plant can be sufficiently carried out photosynthesis, produces the materials such as substantial amounts of starch, carbohydrate.One to night
Between, temperature can become very low again, and the respiration of plant weakens, and which reduces the consumption of nutrient.So can in fruit
Accumulate substantial amounts of nutriment, not only size grows big, and nutrient is sufficient.But bring difficulty to the storage of "Hami" melon, breathe out
Close melon and fruit reality postharvest senescence is rapid, and quality decline is fast, rots, damages to plants caused by sudden drop in temperature generation seriously, brings massive losses to production.Hami at present
Melon outward transport is mainly transported with normal temperature, in order to reduce fruit rot, reduces the maturity of fruit during harvesting, "Hami" melon fruit
Quality characteristic can not show, and affects the reputation in market for the "Hami" melon and competitiveness.
By retrieval, not yet find the patent publication us related to present patent application.
Content of the invention
It is an object of the invention in place of overcoming the deficiencies in the prior art, providing a kind of "Hami" melon preservation method, the method
Enrich the fresh-keeping method of "Hami" melon, of good preservation effect, will not be changed using the fresh-keeping "Hami" melon quality of the method, also not
Can rot, damage to plants caused by sudden drop in temperature phenomenon, maintain the product quality characteristic of "Hami" melon well, offer convenience to production, saved and made
With cost, freshness-retained 80～100 days using the fresh-keeping "Hami" melon of the method, greatly extend the storage period of "Hami" melon, improve
The reputation in market for the "Hami" melon and competitiveness.
The present invention solves its technical problem and takes technical scheme below to realize:
"Hami" melon preservation method, step is as follows:
(1) harvest: pluck seven or eight and be divided into ripe fresh high-quality "Hami" melon, select homogeneous, the intact "Hami" melon of size
Preserved；
(2) ship: using polyethylene foamed foam net, individual layer loads turnover plastic box or carton, paper between melon and melon
Plate is isolated, and handles with care；
(3) precooling: "Hami" melon is put into 6-8 DEG C, precooling 24h-48h in the freezer for 80%-90% for the relative humidity；
(4) fumigate: close storehouse door, carry out suffocating treatment with the 1- methyl cyclopropene of 0.5-1.5 μ l/l, in 7 DEG C ± 0.1 DEG C
Stifling 10-15h, is processed using TBZ fumigant, and concentration is 4-6g/m3, it is spaced 10-15d and fumigate once；
(5) antistaling agent is processed: takes 100 parts of the distilled water that ultrasonic wave cleaned, 0.6 part of salicylic acid, calcium chloride 1-2 part, grass
Sour 0.8-1.0 part, subprostrate sophora extract 0.6-0.8 part, betel nut alcohol extracting thing 0.5-1 part are prepared into "Hami" melon antistaling agent solution,
Using "Hami" melon antistaling agent solution, "Hami" melon is soaked, soaking temperature is 55-65 DEG C, soak time 1-5min；
(6) dry: "Hami" melon surface is dried；
(7) controlled atmosphere: controlled atmosphere process is carried out to "Hami" melon；
(8) preserve: "Hami" melon is put into temperature and is 7 DEG C ± 0.1 DEG C, relative humidity is store in the freezer for 80%-90%
Hide.
And, when plucking "Hami" melon in described step (1), leave and take muskmelon pedicel 30mm-50mm, and handle with care, high-quality Hami
Melon, adopts first 8-10 days, forbids to pour water, and in case of heavy rain must postpone harvesting in 6-8 days, prohibits the use of swelling agent, ethephon (CEPHA),2-(chloroethyl) phosphonic acid etc. to urge before adopting
Red dose and be excessively used chemical fertilizer, yield is unsuitable too high, leaf and fruit no disease and pests harm.
And, in described step (3), during precooling, "Hami" melon hangs Tibetan using the string bag, is spaced apart between melon and melon.
And, adopt blower fan in described step (4), periodically start daily, daily run time is not less than 12-15h, air quantity
15-20 times amassing for the library.
And, in described step (5), the preparation method of subprostrate sophora extract is: by weight subprostrate sophora: water is 1:5-6
Ratio, be soaked in water subprostrate sophora 12-14h, filtrate decompression distillation 15-20min after filtration, and vacuum distillation pressure is 10kpa-
30kpa, then add the water of same ratio in residue, soak 10-15min filtration, vacuum distillation 15-20min, pressure is
10kpa-30kpa, extract is standby twice for merging, obtains final product subprostrate sophora extract.
And, in described step (5), the preparation method of betel nut alcohol extracting thing is: by weight betel nut: ethanol is 1:3-5
Ratio, soaks betel nut 24h-48h with ethanol, filtering and collecting filter liquid, then plus same ratio alcohol steep 2-3 time, will collect
Filtrate carry out reduced pressure concentration 30min, decompressed pressure scope be 60kpa-80kpa, concentrate be betel nut alcohol extract.
And, the condition that in described step (7), controlled atmosphere is processed is: o2: 3%-5%, co2: 1%-2%.
Advantages of the present invention and having the beneficial effect that
1st, this preservation method enriches the fresh-keeping method of "Hami" melon, of good preservation effect, using the fresh-keeping "Hami" melon of the method
Quality will not change, also imputrescibility, damage to plants caused by sudden drop in temperature phenomenon, maintain the product quality characteristic of "Hami" melon well, give
Production offers convenience, and has saved use cost, freshness-retained 80～100 days using the fresh-keeping "Hami" melon of the method, greatly extends
The storage period of "Hami" melon, improve the reputation in market for the "Hami" melon and competitiveness.
2nd, this method preparation method is simple, easy to operate, improves operating efficiency, meanwhile, it is capable to ensure Hami well
The product performance of melon.
Specific embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not limit
Qualitatively it is impossible to protection scope of the present invention is limited with this.
Embodiment 1
"Hami" melon preservation method, step is as follows:
(1) harvest: pluck seven or eight and be divided into ripe fresh high-quality "Hami" melon, select homogeneous, the intact "Hami" melon of size
Preserved；
(2) ship: using polyethylene foamed foam net, individual layer loads turnover plastic box or carton, paper between melon and melon
Plate is isolated, and handles with care；
(3) precooling: "Hami" melon is put into 7 DEG C, relative humidity be 85% freezer in precooling 36h；
(4) fumigate: close storehouse door, carry out suffocating treatment with the 1- methyl cyclopropene of 1 μ l/l, in 7 DEG C of stifling 12h, adopt
TBZ fumigant is processed, and concentration is 5g/m3, it is spaced 12d and fumigate once；
(5) antistaling agent is processed: takes 100 parts of the distilled water that ultrasonic wave cleaned, 0.6 part of salicylic acid, 1.5 parts of calcium chloride, grass
0.9 part of acid, 0.7 part of subprostrate sophora extract, 0.8 part of betel nut alcohol extracting thing are prepared into "Hami" melon antistaling agent solution, using "Hami" melon
Antistaling agent solution is soaked to "Hami" melon, and soaking temperature is 60 DEG C, soak time 3min；
(6) dry: "Hami" melon surface is dried；
(7) controlled atmosphere: controlled atmosphere process is carried out to "Hami" melon；
(8) preserve: by "Hami" melon put into temperature be 7 DEG C, relative humidity be 85% freezer in preserve.
And, when plucking "Hami" melon in described step (1), leave and take muskmelon pedicel 40mm, and handle with care, high-quality "Hami" melon, adopt
First 9 days, forbid to pour water, such as heavy rain must postpone harvesting in 7 days, before adopting, prohibit the use of swelling agent, ethephon (CEPHA),2-(chloroethyl) phosphonic acid etc. to urge red dose and excess
Using chemical fertilizer, yield is unsuitable too high, leaf and fruit no disease and pests harm.
And, in described step (3), during precooling, "Hami" melon hangs Tibetan using the string bag, is spaced apart between melon and melon.
And, adopt blower fan in described step (4), periodically start daily, daily run time is not less than 13h, air quantity is
The library amass 18 times.
And, in described step (5), the preparation method of subprostrate sophora extract is: by weight subprostrate sophora: water is 1:5.5
Ratio, be soaked in water subprostrate sophora 13h, filtrate decompression distillation 18min after filtration, and vacuum distillation pressure is 20kpa, then in residue
Add the water of same ratio, soak 13min and filter, vacuum distillation 18min, pressure is 20kpa, and extract is standby twice for merging,
Obtain final product subprostrate sophora extract.
And, in described step (5), the preparation method of betel nut alcohol extracting thing is: by weight betel nut: ethanol is the ratio of 1:4
Example, soaks betel nut 36h with ethanol, filtering and collecting filter liquid, then plus same ratio alcohol steep 2-3 time, will collection filtrate
Carry out reduced pressure concentration 30min, decompressed pressure scope is 70kpa, concentrate is betel nut alcohol extract.
And, the condition that in described step (7), controlled atmosphere is processed is: o2: 4%, co2: 1.5%.
Embodiment 2
"Hami" melon preservation method, step is as follows:
(1) harvest: pluck seven or eight and be divided into ripe fresh high-quality "Hami" melon, select homogeneous, the intact "Hami" melon of size
Preserved；
(2) ship: using polyethylene foamed foam net, individual layer loads turnover plastic box or carton, paper between melon and melon
Plate is isolated, and handles with care；
(3) precooling: "Hami" melon is put into 6 DEG C, relative humidity be 80% freezer in precooling 24h；
(4) fumigate: close storehouse door, carry out suffocating treatment with the 1- methyl cyclopropene of 0.5 μ l/l, stifling in 7 DEG C ± 0.1 DEG C
10h, is processed using TBZ fumigant, and concentration is 4g/m3, it is spaced 10d and fumigate once；
(5) antistaling agent is processed: takes 100 parts of the distilled water that ultrasonic wave cleaned, 0.6 part of salicylic acid, 1 part of calcium chloride, oxalic acid
0.8 part, 0.6 part of subprostrate sophora extract, 0.5 part of betel nut alcohol extracting thing be prepared into "Hami" melon antistaling agent solution, protected using "Hami" melon
Fresh agent solution soaks to "Hami" melon, and soaking temperature is 55 DEG C, soak time 1min；
(6) dry: "Hami" melon surface is dried；
(7) controlled atmosphere: controlled atmosphere process is carried out to "Hami" melon；
(8) preserve: by "Hami" melon put into temperature be 7 DEG C ± 0.1 DEG C, relative humidity be 80% freezer in preserve.
And, when plucking "Hami" melon in described step (1), leave and take muskmelon pedicel 30mm, and handle with care, high-quality "Hami" melon, adopt
First 8 days, forbid to pour water, such as heavy rain must postpone harvesting in 6 days, before adopting, prohibit the use of swelling agent, ethephon (CEPHA),2-(chloroethyl) phosphonic acid etc. to urge red dose and excess
Using chemical fertilizer, yield is unsuitable too high, leaf and fruit no disease and pests harm.
And, in described step (3), during precooling, "Hami" melon hangs Tibetan using the string bag, is spaced apart between melon and melon.
And, adopt blower fan in described step (4), periodically start daily, daily run time is not less than 12h, air quantity is
The library amass 15 times.
And, in described step (5), the preparation method of subprostrate sophora extract is: by weight subprostrate sophora: water is the ratio of 1:5
Example, be soaked in water subprostrate sophora 12h, filtrate decompression distillation 15min after filtration, and vacuum distillation pressure is 10kpa, then adds in residue
Enter the water of same ratio, soak 10min and filter, vacuum distillation 15min, pressure is 10kpa, merges extract twice standby, that is,
Obtain subprostrate sophora extract.
And, in described step (5), the preparation method of betel nut alcohol extracting thing is: by weight betel nut: ethanol is the ratio of 1:3
Example, soaks betel nut 24h with ethanol, filtering and collecting filter liquid, then plus same ratio alcohol steep 2 times, the filtrate of collection is entered
Row reduced pressure concentration 30min, decompressed pressure scope is 60kpa, and concentrate is betel nut alcohol extract.
And, the condition that in described step (7), controlled atmosphere is processed is: o2: 3%, co2: 1%.
Embodiment 3
"Hami" melon preservation method, step is as follows:
(1) harvest: pluck seven or eight and be divided into ripe fresh high-quality "Hami" melon, select homogeneous, the intact "Hami" melon of size
Preserved；
(2) ship: using polyethylene foamed foam net, individual layer loads turnover plastic box or carton, paper between melon and melon
Plate is isolated, and handles with care；
(3) precooling: "Hami" melon is put into 8 DEG C, relative humidity be 90% freezer in precooling 48h；
(4) fumigate: close storehouse door, carry out suffocating treatment with the 1- methyl cyclopropene of 1.5 μ l/l, stifling in 7 DEG C ± 0.1 DEG C
15h, is processed using TBZ fumigant, and concentration is 6g/m3, it is spaced 15d and fumigate once；
(5) antistaling agent is processed: takes 100 parts of the distilled water that ultrasonic wave cleaned, 0.6 part of salicylic acid, 2 parts of calcium chloride, oxalic acid
1.0 parts, 0.8 part of subprostrate sophora extract, 1 part of betel nut alcohol extracting thing be prepared into "Hami" melon antistaling agent solution, fresh-keeping using "Hami" melon
Agent solution soaks to "Hami" melon, and soaking temperature is 65 DEG C, soak time 5min；
(6) dry: "Hami" melon surface is dried；
(7) controlled atmosphere: controlled atmosphere process is carried out to "Hami" melon；
(8) preserve: by "Hami" melon put into temperature be 7 DEG C ± 0.1 DEG C, relative humidity be 90% freezer in preserve.
And, when plucking "Hami" melon in described step (1), leave and take muskmelon pedicel 50mm, and handle with care, high-quality "Hami" melon, adopt
First 10 days, forbid to pour water, such as heavy rain must postpone harvesting in 8 days, before adopting, prohibit the use of swelling agent, ethephon (CEPHA),2-(chloroethyl) phosphonic acid etc. to urge red dose and excess
Using chemical fertilizer, yield is unsuitable too high, leaf and fruit no disease and pests harm.
And, in described step (3), during precooling, "Hami" melon hangs Tibetan using the string bag, is spaced apart between melon and melon.
And, adopt blower fan in described step (4), periodically start daily, daily run time is not less than 15h, air quantity is
The library amass 20 times.
And, in described step (5), the preparation method of subprostrate sophora extract is: by weight subprostrate sophora: water is the ratio of 1:6
Example, be soaked in water subprostrate sophora 14h, filtrate decompression distillation 20min after filtration, and vacuum distillation pressure is 30kpa, then adds in residue
Enter the water of same ratio, soak 15min and filter, vacuum distillation 20min, pressure is 30kpa, merges extract twice standby, that is,
Obtain subprostrate sophora extract.
And, in described step (5), the preparation method of betel nut alcohol extracting thing is: by weight betel nut: ethanol is the ratio of 1:5
Example, soaks betel nut 48h with ethanol, filtering and collecting filter liquid, then plus same ratio alcohol steep 3 times, the filtrate of collection is entered
Row reduced pressure concentration 30min, decompressed pressure scope is 80kpa, and concentrate is betel nut alcohol extract.
And, the condition that in described step (7), controlled atmosphere is processed is: o2: 5%, co2: 2%.
Claims (7)
1. "Hami" melon preservation method it is characterised in that: step is as follows:
(1) harvest: pluck seven or eight and be divided into ripe fresh high-quality "Hami" melon, select homogeneous, the intact "Hami" melon of size to carry out
Storage；
(2) ship: using polyethylene foamed foam net, individual layer loads turnover plastic box or carton, between melon and melon cardboard every
From handling with care；
(3) precooling: "Hami" melon is put into 6-8 DEG C, precooling 24h-48h in the freezer for 80%-90% for the relative humidity；
(4) fumigate: close storehouse door, carry out suffocating treatment with the 1- methyl cyclopropene of 0.5-1.5 μ l/l, stifling in 7 DEG C ± 0.1 DEG C
10-15h, is processed using TBZ fumigant, and concentration is 4-6g/m3, it is spaced 10-15d and fumigate once；
(5) antistaling agent is processed: takes 100 parts of the distilled water that ultrasonic wave cleaned, 0.6 part of salicylic acid, calcium chloride 1-2 part, oxalic acid
0.8-1.0 part, subprostrate sophora extract 0.6-0.8 part, betel nut alcohol extracting thing 0.5-1 part are prepared into "Hami" melon antistaling agent solution, profit
With "Hami" melon antistaling agent solution, "Hami" melon is soaked, soaking temperature is 55-65 DEG C, soak time 1-5min；
(6) dry: "Hami" melon surface is dried；
(7) controlled atmosphere: controlled atmosphere process is carried out to "Hami" melon；
(8) preserve: "Hami" melon is put into temperature and is 7 DEG C ± 0.1 DEG C, relative humidity is preserved in the freezer for 80%-90%.
2. "Hami" melon preservation method according to claim 1 it is characterised in that: when plucking "Hami" melon in described step (1),
Leave and take muskmelon pedicel 30mm-50mm, and handle with care, high-quality "Hami" melon, adopt first 8-10 days, forbid to pour water, in case of heavy rain must postpone 6-8
Its harvesting, prohibits the use of swelling agent, ethephon (CEPHA),2-(chloroethyl) phosphonic acid etc. to urge red dose and be excessively used chemical fertilizer before adopting, yield is unsuitable too high, leaf and fruit
No disease and pests harm.
3. "Hami" melon preservation method according to claim 1 it is characterised in that: "Hami" melon during precooling in described step (3)
Tibetan is hung using the string bag, is spaced apart between melon and melon.
4. "Hami" melon preservation method according to claim 1 it is characterised in that: adopt blower fan, periodically in described step (4)
Daily start, daily run time is not less than 12-15h, and air quantity is long-pending 15-20 times of the library.
5. "Hami" melon preservation method according to claim 1 it is characterised in that: subprostrate sophora extract in described step (5)
Preparation method be: by weight subprostrate sophora: water is the ratio of 1:5-6, and be soaked in water subprostrate sophora 12-14h, and after filtration, filtrate subtracts
Pressure distillation 15-20min, vacuum distillation pressure is 10kpa-30kpa, then adds the water of same ratio in residue, soaks 10-
15min filters, vacuum distillation 15-20min, and pressure is 10kpa-30kpa, and extract is standby twice for merging, obtains final product subprostrate sophora and carries
Take liquid.
6. "Hami" melon preservation method according to claim 1 it is characterised in that: betel nut alcohol extracting thing in described step (5)
Preparation method be: by weight betel nut: ethanol is the ratio of 1:3-5, soaks betel nut 24h-48h with ethanol, collects after filtration
Filtrate, then plus same ratio alcohol steep 2-3 time, the filtrate of collection is carried out reduced pressure concentration 30min, decompressed pressure scope is
60kpa-80kpa, concentrate is betel nut alcohol extract.
7. "Hami" melon preservation method according to claim 1 it is characterised in that: in described step (7) controlled atmosphere process bar
Part is: o2: 3%-5%, co2: 1%-2%.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047747A (en) * | 2017-05-10 | 2017-08-18 | 盐城工学院 | A kind of processing method of eggplant and raising eggplant storage quality |
| CN107258892A (en) * | 2017-08-07 | 2017-10-20 | 周海腾 | A kind of fresh-keeping method of melon and fruit |
| CN107347988A (en) * | 2017-07-31 | 2017-11-17 | 周海腾 | A kind of agent keeping vegetable fresh |
| CN107467171A (en) * | 2017-08-24 | 2017-12-15 | 广西沙田仙人滩农业投资有限公司 | A kind of sterilizing preservation method for honeydew melons |
| CN108184985A (en) * | 2017-12-22 | 2018-06-22 | 新疆农业科学院农产品贮藏加工研究所 | A kind of air regulating fresh-keeping method of thick-skinned melon |
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| CN102823644A (en) * | 2012-09-04 | 2012-12-19 | 天津捷盛东辉保鲜科技有限公司 | Fresh-keeping method for muskmelon |
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- 2016-11-11 CN CN201611039682.2A patent/CN106332962A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823644A (en) * | 2012-09-04 | 2012-12-19 | 天津捷盛东辉保鲜科技有限公司 | Fresh-keeping method for muskmelon |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047747A (en) * | 2017-05-10 | 2017-08-18 | 盐城工学院 | A kind of processing method of eggplant and raising eggplant storage quality |
| CN107347988A (en) * | 2017-07-31 | 2017-11-17 | 周海腾 | A kind of agent keeping vegetable fresh |
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