CN106387022A - Stem and leaf fresh-keeping system and fresh keeping method for leafy vegetables - Google Patents
Stem and leaf fresh-keeping system and fresh keeping method for leafy vegetables Download PDFInfo
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- CN106387022A CN106387022A CN201610798504.1A CN201610798504A CN106387022A CN 106387022 A CN106387022 A CN 106387022A CN 201610798504 A CN201610798504 A CN 201610798504A CN 106387022 A CN106387022 A CN 106387022A
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- leaf
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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
-
- 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
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
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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
- A23B7/157—Inorganic compounds
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/1902—Control of temperature characterised by the use of electric means characterised by the use of a variable reference value
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/1927—Control of temperature characterised by the use of electric means using a plurality of sensors
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Automation & Control Theory (AREA)
- General Physics & Mathematics (AREA)
- Physics & Mathematics (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a stem and leaf fresh-keeping system for leafy vegetables. The stem and leaf fresh-keeping system comprises a sweet potato production shack (1) for leafy vegetables, a fresh-keeping tunnel (2) and a finishing and packing department (5), wherein a feed opening (6) is formed in the sweet potato production shack (1) for leafy vegetables, the finishing and packing department is provided with a discharge opening (7), the feed opening and the discharge opening are in communication through the fresh-keeping tunnel, and a conveyer belt (3) is arranged in the fresh-keeping tunnel; and two rows of atomizer nozzles (4) with adjustable temperature are arranged on two sides of the conveyer belt. The stem and leaf fresh-keeping method for leafy vegetables comprises the following steps of performing cooling treatment and performing moisturizing treatment, when air temperature in the shack is lower than 30 DEG C, the temperature of the atomizer nozzles is directly adjusted to 10-15 DEG C, and when the air temperature in the shack is higher than 30 DEG C, the cooling treatment is in sectional type cooling treatment. According to the stem and leaf fresh-keeping system disclosed by the invention, on one hand, the stems and the leaves can be subjected to fresh-keeping treatment on the spot, and original form and tender, crisp and succulent mouth feel of products can be maintained; and on the other hand, the stems and the leaves can be subjected to cooling treatment and moisturizing treatment at the same time, and the cooling effect is improved.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field is and in particular to a kind of fresh-keeping system of sweet potato used as leaf vegetable cauline leaf and fresh-keeping
Method.
Background technology
The part that sweet potato used as leaf vegetable can be searched for food is the cauline leaf on tendril top, and this cauline leaf includes the tender stem of children, blade and petiole.
Under conditions of professional cultivation technique and scientific management, sweet potato used as leaf vegetable growth animated period is about 5-7 days, when the life of top cauline leaf
Length reaches 10cm, you can harvested in good time.The sweet potato used as leaf vegetable cauline leaf of freshly harvested flushes, the various lifes in cauline leaf
Active substances and nutrient composition content enrich, and washiness, cauline leaf are tender and lovely, are in the state that most preferably eats.
However, in the big production of scale, because the output of sweet potato used as leaf vegetable is big and the cycle of each link of market supply
Problem, leads to cauline leaf the phenomenon overstocking, cauline leaf can not be delivered on dining table in time.In overstocked period, if the storage side of cauline leaf
Formula is incorrect, and the cauline leaf of harvesting then occurs a series of even rotten etc. changes of nutriment consumption, moisture evaporation, failure
Changing, thus leading to cauline leaf quality decline and impact mouthfeel even to lose edibility, being largely affected by economic benefit.Cause
This, after harvesting, cauline leaf being carried out fresh-keeping in time is the important step that sweet potato used as leaf vegetable produces.
The patent of Publication No. CN104824126A discloses a kind of processing method of fresh-keeping sweet potato stem leaf, under including successively
Row step：Pluck-clean-drain-vacuum blanching-freeze-dried-vacuum packaging-sterilization-refrigeration storage, in order to enter to cauline leaf
Row sterilization, sterilization and removal of impurities, used in cleaning process, cleaning solution is to be formed by 14 kinds of component mixing match.The method
Main cleaned by specific cleaning fluid, under specified conditions vacuum blanching and freezing come to reach cauline leaf long when fresh-keeping purpose, but
It is the method complex steps, time-consuming for processing procedure, high processing costs, and need for the cauline leaf after plucking to transfer to cleaning ground
Point is it is impossible to Preservation Treatment on the spot, in addition, the component such as garlic juice in cleaning fluid, ginger juice, wood sugar alcohol solution, white wine, salt
Cauline leaf can be made to lose original local flavor and loss part nutriment.
Content of the invention
It is an object of the invention to provide a kind of fresh-keeping system of sweet potato used as leaf vegetable cauline leaf and preservation method, on the one hand can be right
Cauline leaf after freshly harvested carries out Preservation Treatment on the spot, keeps the original form of product and the mouthfeel of tender and crisp succulence, greatly improves product
Quality；On the other hand, carry out moisturizing while cauline leaf is lowered the temperature, prevent cauline leaf dehydration from wilting, impact cauline leaf is fresh
Degree.
For achieving the above object, the invention provides a kind of fresh-keeping system of sweet potato used as leaf vegetable cauline leaf, including leaf vegetables with sweet
Potato produces booth, fresh-keeping tunnel and finishing and packing workshop, and described sweet potato used as leaf vegetable produces booth and is provided with feeding mouth, described arrangement bag
It is provided with discharging opening, described fresh-keeping tunnel connects feeding mouth and discharging opening between entrucking；It is provided with conveyer belt, institute in described fresh-keeping tunnel
The both sides stating conveyer belt are provided with the atomizer nozzle of two row's adjustable temperatures.
Preferably, what described atomizer nozzle sprayed is softened water.
Preferably, described conveyer belt is the guipure with gas permeability.
The invention also discloses a kind of preservation method of sweet potato used as leaf vegetable cauline leaf, process including cooling and same with cooling process
The moisturizing of Shi Jinhang is processed；
During harvesting, when the temperature that sweet potato used as leaf vegetable produces in booth is less than 30 DEG C, will be direct for the temperature of atomizer nozzle
It is adjusted to 10-15 DEG C, the cauline leaf of freshly harvested is uniformly spread and on the conveyer belt of feeding mouth, cauline leaf is transported to finishing and packing car
Between, when cauline leaf central temperature is down to 12-15 DEG C, then cauline leaf is collected from discharging opening arranged and pack；
During harvesting, when the temperature that sweet potato used as leaf vegetable produces in booth is higher than 30 DEG C, described cooling processes and adopts segmented
Cooling, what described segmented was lowered the temperature comprises the following steps that：
When the temperature that sweet potato used as leaf vegetable produces in booth is in 30-35 DEG C, atomizer nozzle is divided into temperature range and divides
Not Wei 20-25 DEG C and 10-15 DEG C two temperature sections, described 20-25 DEG C of temperature section is positioned close to one end of feeding mouth, institute
State one end that 10-15 DEG C of temperature section is positioned close to discharging opening；When the temperature that sweet potato used as leaf vegetable produces in booth is higher than 35 DEG C
When, atomizer nozzle is divided into two temperature sections that temperature range is respectively 25-30 DEG C and 10-15 DEG C, described 25-30 DEG C of temperature
Degree section is positioned close to one end of feeding mouth, and described 10-15 DEG C of temperature section is positioned close to one end of discharging opening；Temperature adjusts
Afterwards, all the cauline leaf of freshly harvested is uniformly spread, on the conveyer belt of feeding mouth, cauline leaf is transported to finishing and packing workshop, work as cauline leaf
Central temperature be down to 12-15 DEG C, then cauline leaf is collected from discharging opening arranged and pack.
Further, the length of described conveyer belt be 10-50m, width be 0.5-2m, travelling speed be 5-20m/min；Institute
The thickness that spreads stating cauline leaf is up to 10cm；The humidification amount of described atomizer nozzle is 1-10kg/h.
Preferably, the length of described conveyer belt be 30m, width be 1.3m, travelling speed be 13m/min；Described cauline leaf
Spreading thickness is 5cm；The humidification amount of described atomizer nozzle is 6kg/h.
The present invention, according to sweet potato used as leaf vegetable quality requirements and its production environment feature, fresh-keeping facility directly and is produced booth
Realize Preservation Treatment on the spot to fetching, after so that product is harvested the very first time obtain fresh-keeping, thus eliminate middle week swivel link making
The delay becoming, reduces quality comparison, Shelf-life to greatest extent, maintains the original form of product and tender and crisp succulence
Mouthfeel, substantially increases product quality；Store and processing is processed and is carried out using atomized steam mode, same lowered the temperature to cauline leaf
Shi Jinhang moisturizing, prevents cauline leaf dehydration from wilting, impact cauline leaf freshness is it is ensured that cauline leaf is tender and crisp fresh；In addition, for harvesting cauline leaf
When booth in different temperatures situation, adjusting atomizer nozzle spray atomized steam temperature to carry out segmented cooling to cauline leaf
Process, thus improving cooling-down effect.The inventive method is simple, and processing procedure takes short, and processing cost is low, fresh-keeping after Sweet Potato
The no significant change of leaf outward appearance, and nutrient component damages are little, freshness date increasing to for 3～5 days 9～15 days from normality, fresh-keeping
Effect is good, significantly solves sweet potato leaves and stemses and can not deliver to the nutriment consumption bringing on dining table, moisture evaporation, tissue in time always
Change the problems such as even rot.
Brief description
Fig. 1 is the system structure diagram of the present invention；
In figure：1st, sweet potato used as leaf vegetable produces booth, and 2, fresh-keeping tunnel, 3, conveyer belt, 4, atomizer nozzle, 5, finishing and packing
Workshop, 6, feeding mouth, 7, discharging opening.
Specific embodiment
Below in conjunction with accompanying drawing, the present invention is described in further detail.
A kind of fresh-keeping system of sweet potato used as leaf vegetable cauline leaf, produces booth 1, fresh-keeping tunnel 2 including sweet potato used as leaf vegetable and arranges
Packing shop 5, described sweet potato used as leaf vegetable produces booth 1 and is provided with feeding mouth 6, and described finishing and packing workshop 5 is provided with discharging opening 7, institute
State fresh-keeping tunnel 2 connection feeding mouth 6 and discharging opening 7；It is provided with conveyer belt 3 in described fresh-keeping tunnel 2, the two of described conveyer belt 3
Side is provided with the atomizer nozzle 4 of two row's adjustable temperatures.
In order to prevent producing knot alkali on cauline leaf, what described atomizer nozzle 4 sprayed is softened water.
In order that cauline leaf is preferably ventilative, thus reaching more preferable fresh-keeping effect, described conveyer belt 3 is to have gas permeability
Guipure.
Embodiment one
A kind of preservation method of sweet potato used as leaf vegetable cauline leaf, during harvesting, the temperature that sweet potato used as leaf vegetable produces in booth 1 is less than 30
DEG C, the temperature of atomizer nozzle 4 is directly adjusted to 10-15 DEG C, the cauline leaf of freshly harvested is uniformly spread in the conveying of feeding mouth 6
On band 3, cauline leaf is transported and reach finishing and packing workshop 5, when cauline leaf central temperature is down to 12-15 DEG C, then by cauline leaf from discharging opening 7
Collect and arranged and pack；The length of described conveyer belt 3 is 10m, width is 2m, travelling speed is 20m/min；Described
The thickness that spreads of cauline leaf is 5cm；The humidification amount of described atomizer nozzle 4 is 1kg/h；By the sweet potato leaves and stemses after above-mentioned process
(experimental group) and the firm sweet potato leaves and stemses (control group) plucked are put in storage simultaneously, preserve 9 days, fresh-keeping effect under conditions of ambient temperature and moisture
As table 1.
Table 1 different disposal sweet potato leaves and stemses fresh-keeping effect compares
| Sample | Control group | Experimental group |
| Sensory evaluation | Most of blade is wilted and is turned to be yellow | Most of blade is bud green |
| Percentage of water loss (%) | 28.2±0.2 | 8.1±0.3 |
| Putrid and deteriorated rate (%) | 15.7±0.2 | 7.8±0.6 |
| VC(mg/100g) | 16.5±0.7 | 23.3±0.4 |
| Respiratory intensity (CO2mL/kg·h) | 58.2±0.3 | 24.2±0.1 |
Embodiment two
A kind of preservation method of sweet potato used as leaf vegetable cauline leaf, during harvesting, the temperature that sweet potato used as leaf vegetable produces in booth 1 is in
30-35 DEG C, atomizer nozzle 4 is divided into two temperature sections that temperature range is respectively 20-25 DEG C and 10-15 DEG C, described 20-25
DEG C temperature section be positioned close to one end of feeding mouth 6, described 10-15 DEG C of temperature section is positioned close to one end of discharging opening 7；
After temperature adjustment, the cauline leaf of freshly harvested is uniformly spread and on the conveyer belt 3 of feeding mouth 6, cauline leaf is transported to finishing and packing workshop
5, when the central temperature of cauline leaf is down to 12-15 DEG C, then cauline leaf is collected from discharging opening 7 arranged and pack；Described defeated
Send with 3 length be 30m, width be 1.3m, travelling speed be 13m/min；The thickness that spreads of described cauline leaf is 5cm；Described mist
The humidification amount changing device nozzle 4 is 6kg/h；By the sweet potato leaves and stemses (experimental group) after above-mentioned process and the firm sweet potato leaves and stemses plucked
(control group) puts in storage simultaneously, preserves 12 days, fresh-keeping effect such as table 2 under conditions of ambient temperature and moisture.
Table 2 different disposal sweet potato leaves and stemses fresh-keeping effect compares
| Sample | Control group | Experimental group |
| Sensory evaluation | Most of blade is wilted and is turned to be yellow | Most of blade is bud green |
| Percentage of water loss (%) | 32.2±0.3 | 7.8±0.2 |
| Putrid and deteriorated rate (%) | 18.7±0.6 | 7.6±0.4 |
| VC(mg/100g) | 15.4±0.4 | 22.8±0.5 |
| Respiratory intensity (CO2mL/kg·h) | 63.2±0.1 | 25.2±0.1 |
Embodiment three
A kind of preservation method of sweet potato used as leaf vegetable cauline leaf, during harvesting, the temperature that sweet potato used as leaf vegetable produces in booth 1 is higher than 35
DEG C, atomizer nozzle 4 is divided into two temperature sections that temperature range is respectively 25-30 DEG C and 10-15 DEG C, described 25-30 DEG C
Temperature section is positioned close to one end of feeding mouth 6, and described 10-15 DEG C of temperature section is positioned close to one end of discharging opening 7；Temperature
After adjustment, the cauline leaf of freshly harvested is uniformly spread and on the conveyer belt 3 of feeding mouth 6, cauline leaf is transported to finishing and packing workshop 5, when
The central temperature of cauline leaf is down to 12-15 DEG C, then cauline leaf is collected from discharging opening 7 is arranged and pack；Described conveyer belt 3
Length be 50m, width be 0.5m, travelling speed be 5m/min；The thickness that spreads of described cauline leaf is 10cm；Described atomizer spray
The humidification amount of mouth 4 is 10kg/h；By the sweet potato leaves and stemses (experimental group) after above-mentioned process and the firm sweet potato leaves and stemses (comparison plucked
Group) put in storage simultaneously, preserve 15 days under conditions of ambient temperature and moisture, fresh-keeping effect such as table 3.
Table 3 different disposal sweet potato leaves and stemses fresh-keeping effect compares
| Sample | Control group | Experimental group |
| Sensory evaluation | Most of blade is wilted and is turned to be yellow | Most of blade is bud green |
| Percentage of water loss (%) | 40.5±0.2 | 8.3±0.1 |
| Putrid and deteriorated rate (%) | 24.8±0.6 | 8.0±0.2 |
| VC(mg/100g) | 14.2±0.3 | 22.5±0.4 |
| Respiratory intensity (CO2mL/kg·h) | 70.5±0.2 | 26.9±0.3 |
The sweet potato leaves and stemses substantially ratio control group sweet potato processing using the present invention is can be seen that from table 1, table 2 and table 3
The greenery of cauline leaf are many, and percentage of water loss, putrid and deteriorated rate and respiratory intensity are all low than control group sweet potato leaves and stemses, VC content all than
Control group sweet potato leaves and stemses will height；And from table 2 and table 3 as can be seen that by segmented cooling process after sweet potato leaves and stemses with right
Compare according to group, its percentage of water loss, putrid and deteriorated rate and respiratory intensity are largely reduced, VC content largely obtains
Arrive raising, fresh-keeping effect is more preferably.The inventive method is simple, and processing procedure takes short, and processing cost is low, fresh-keeping after Sweet Potato
The no significant change of leaf outward appearance, and nutrient component damages are little, freshness date increasing to for 3～5 days 9～15 days from normality, fresh-keeping
Effect is good, significantly solves sweet potato leaves and stemses and can not deliver to the nutriment consumption bringing on dining table, moisture evaporation, tissue in time always
Change the problems such as even rot.
Claims (6)
1. a kind of fresh-keeping system of sweet potato used as leaf vegetable cauline leaf produces booth (1), fresh-keeping it is characterised in that including sweet potato used as leaf vegetable
Tunnel (2) and finishing and packing workshop (5), described sweet potato used as leaf vegetable produces booth (1) and is provided with feeding mouth (6), described finishing and packing
Workshop (5) is provided with discharging opening (7), described fresh-keeping tunnel (2) connection feeding mouth (6) and discharging opening (7)；Described fresh-keeping tunnel (2)
Inside it is provided with conveyer belt (3), the both sides of described conveyer belt (3) are provided with the atomizer nozzle (4) of two row's adjustable temperatures.
2. a kind of fresh-keeping system of sweet potato used as leaf vegetable cauline leaf according to claim 1 is it is characterised in that described atomizer sprays
What mouth (4) sprayed is softened water.
3. a kind of fresh-keeping system of sweet potato used as leaf vegetable cauline leaf according to claim 1 and 2 is it is characterised in that described conveying
Band (3) is the guipure with gas permeability.
4. a kind of preservation method of sweet potato used as leaf vegetable cauline leaf processes and processes to enter with cooling simultaneously it is characterised in that including cooling
The moisturizing of row is processed；
During harvesting, when the temperature that sweet potato used as leaf vegetable produces in booth (1) is less than 30 DEG C, will be straight for the temperature of atomizer nozzle (4)
Connect and be adjusted to 10-15 DEG C, cauline leaf is transported to by the conveyer belt (3) that the cauline leaf of freshly harvested is uniformly spread in feeding mouth (6) whole
Reason packing shop (5), when cauline leaf central temperature is down to 12-15 DEG C, then by cauline leaf from discharging opening (7) collects carry out arrange with
Packaging；
During harvesting, when the temperature that sweet potato used as leaf vegetable produces in booth (1) is higher than 30 DEG C, described cooling is processed using segmented fall
Temperature, what described segmented was lowered the temperature comprises the following steps that：
When the temperature that sweet potato used as leaf vegetable produces in booth (1) is in 30-35 DEG C, atomizer nozzle (4) is divided into temperature range
It is respectively 20-25 DEG C and 10-15 DEG C of two temperature sections, described 20-25 DEG C of temperature section is positioned close to the one of feeding mouth (6)
End, described 10-15 DEG C of temperature section is positioned close to one end of discharging opening (7)；When sweet potato used as leaf vegetable produces the gas in booth (1)
When temperature is higher than 35 DEG C, atomizer nozzle (4) is divided into two temperature sections that temperature range is respectively 25-30 DEG C and 10-15 DEG C, institute
State one end that 25-30 DEG C of temperature section is positioned close to feeding mouth (6), described 10-15 DEG C of temperature section is positioned close to discharging
One end of mouth (7)；After temperature adjustment, by cauline leaf on the conveyer belt (3) that all uniformly spreads in feeding mouth (6) by the cauline leaf of freshly harvested
It is transported to finishing and packing workshop (5), when the central temperature of cauline leaf is down to 12-15 DEG C, then cauline leaf is collected from discharging opening (7)
Arranged and packed.
5. a kind of preservation method of sweet potato used as leaf vegetable cauline leaf according to claim 4 is it is characterised in that described conveyer belt
(3) length is 10-50m, width is 0.5-2m, travelling speed is 5-20m/min；The thickness that spreads of described cauline leaf is up to
10cm；The humidification amount of described atomizer nozzle (4) is 1-10kg/h.
6. a kind of preservation method of sweet potato used as leaf vegetable cauline leaf according to claim 5 is it is characterised in that described conveyer belt
(3) length is 30m, width is 1.3m, travelling speed is 13m/min；The thickness that spreads of described cauline leaf is 5cm；Described atomization
The humidification amount of device nozzle (4) is 6kg/h.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610798504.1A CN106387022A (en) | 2016-08-31 | 2016-08-31 | Stem and leaf fresh-keeping system and fresh keeping method for leafy vegetables |
| KR1020160148129A KR101871218B1 (en) | 2016-08-31 | 2016-11-08 | A freshness maintenance system and method of the leafy vegetables sweet potato leaf |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610798504.1A CN106387022A (en) | 2016-08-31 | 2016-08-31 | Stem and leaf fresh-keeping system and fresh keeping method for leafy vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387022A true CN106387022A (en) | 2017-02-15 |
Family
ID=58001796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610798504.1A Pending CN106387022A (en) | 2016-08-31 | 2016-08-31 | Stem and leaf fresh-keeping system and fresh keeping method for leafy vegetables |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR101871218B1 (en) |
| CN (1) | CN106387022A (en) |
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| JP2007198677A (en) * | 2006-01-27 | 2007-08-09 | Masayuki Koizumi | Refrigerator |
| CN103851738A (en) * | 2014-02-21 | 2014-06-11 | 无锡德林船舶设备有限公司 | Fresh-keeping humidifier |
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|---|---|---|---|---|
| KR100663651B1 (en) * | 2006-05-08 | 2007-01-05 | 한국식품연구원 | Fruit and vegetable washing method and system |
| JP5824715B2 (en) * | 2010-10-05 | 2015-11-25 | 奥野製薬工業株式会社 | How to maintain the freshness of vegetables |
-
2016
- 2016-08-31 CN CN201610798504.1A patent/CN106387022A/en active Pending
- 2016-11-08 KR KR1020160148129A patent/KR101871218B1/en active IP Right Grant
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|---|---|---|---|---|
| JP2007198677A (en) * | 2006-01-27 | 2007-08-09 | Masayuki Koizumi | Refrigerator |
| CN103851738A (en) * | 2014-02-21 | 2014-06-11 | 无锡德林船舶设备有限公司 | Fresh-keeping humidifier |
| CN203785160U (en) * | 2014-02-21 | 2014-08-20 | 无锡德林船舶设备有限公司 | Refreshing humidifier |
| CN103859002A (en) * | 2014-03-07 | 2014-06-18 | 湖南博恒农业科技发展有限公司 | Method and equipment for washing, disinfecting, sterilizing, preserving and processing fruits and vegetables with leaves |
| CN104322662A (en) * | 2014-12-02 | 2015-02-04 | 江南大学 | Regulating and controlling preservation method for leaf vegetable mixed atmosphere control storage of ocean vessel |
| CN105053175A (en) * | 2015-07-15 | 2015-11-18 | 广东省农业科学院果树研究所 | Fruit and vegetable atomization humidifying preservation system for cold storages and fruit and vegetable preservation method |
Non-Patent Citations (1)
| Title |
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| 付艳武等: "蔬菜预冷技术的研究现状", 《保鲜与加工》 * |
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| Publication number | Publication date |
|---|---|
| KR20180025087A (en) | 2018-03-08 |
| KR101871218B1 (en) | 2018-06-27 |
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