CN106819089A - A kind of method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin - Google Patents

A kind of method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin Download PDF

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Publication number
CN106819089A
CN106819089A CN201710010786.9A CN201710010786A CN106819089A CN 106819089 A CN106819089 A CN 106819089A CN 201710010786 A CN201710010786 A CN 201710010786A CN 106819089 A CN106819089 A CN 106819089A
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China
Prior art keywords
anthocyanin
dragon fruit
fruit pericarp
lichee
keeping
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CN201710010786.9A
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Chinese (zh)
Inventor
刘海
敬国兴
黄和
任鹏康
钟赛意
秦小明
李映志
杨玲玲
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Guangdong Ocean University
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Guangdong Ocean University
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Priority to CN201710010786.9A priority Critical patent/CN106819089A/en
Publication of CN106819089A publication Critical patent/CN106819089A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154Organic compounds; Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention belongs to postharvest technology of fruits and vegetables field, a kind of method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin is specifically disclosed, is that the litchi fruits after first selecting soak 15~30min in concentration is for the dragon fruit pericarp anthocyanin solution of 15mg/L~25mg/L;After soaked litchi fruits are dried, packed afterwards, in 0~5 DEG C, relative humidity is storage under conditions of 80%~85%, and normal temperature shelf storage is turned after storage;This process employs dragon fruit pericarp, application cost is low, and possess environment friendly, the dragon fruit anthocyanin for using extracts from dragon fruit pericarp, safety non-toxic, and anthocyanin has antioxidation, can preferably control refrigeration lichee rotting in normal-temperature shelf life, and delay the brown stain of lichee pericarp, keep preferable quality.

Description

A kind of method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, carried out using dragon fruit pericarp anthocyanin more particularly, to one kind The method of lichee fresh-keeping.
Background technology
Lichee is that China is tropical, semi-tropical characteristic fruit, is the important fruit crops of South China, and lichee spring opens Flower, summer result.Its appearance color is gorgeous, and pulp is creamy white translucent, and nutritious, taste is fragrant and sweet, and mouthfeel is pure and fresh, is One of fruit that people like ardently.But the property that it has " discoloration on the one, two fragrant to become, and taste became on 3rd ", i.e. not storage endurance;And on City's time is shorter, adding after picking fruit be susceptible to brown stain during transport is preserved and going mouldy, and is caused not to orchard worker Few economic loss, so attraction to consumer and reducing the edibility of itself.
The rapid decline of litchi fruits Post-harvest quality is caused by many factors, and pericarp browning and courses of infection are main Want factor.At present, generally believe that it is due to polyphenol oxidase to adopt rear lichee pericarp brown stain(PPO)There is enzymatic with aldehydes matter anti- Should cause.After litchi fruits are harvested, with pericarp tissue naturally-aged, pericarp dehydration and the generation of courses of infection, pericarp group The compartmentalization distribution for knitting the enzyme in cell and substrate is progressively lost, and in the presence of oxygen, aldehydes matter is oxidized to by PPO catalysis Quinone, quinone produces dark matter and causes Tissue Browning by polymerization again.Additionally, litchi fruits are nutritious, pericarp structure It is special, thus easily by the latent infection of multiple-microorganism, cause lichee rotting in transporting procedures.
At present, relevant litchi fruits preservation method is more, mainly has:(1)Bactericide and chemical agent preservation method:It is conventional Bactericide have TBZ, carbendazim, prochloraz and sterilizing prestige etc.;Sulphuring and sulphite are processed, and this treatment can be carried effectively The stability of anthocyanin high, protects fruit colour, but due to medicament residue, many countries are prohibited from using;Other chemicalses, Such as oxalic acid, quaternary ammonium compound, cinnamic acid and eugenol are also used for lichee fresh-keeping, although these chemicalses can press down Lichee pericarp brown stain processed and rot, but due to there is chemical residual, direct or potential injury is caused to health of people.(2)It is low Temperature fresh-keeping method:Low temperature can effectively suppress to induce the activity of lichee pericarp brown stain relevant enzyme and the activity of microorganism, be to prolong at present The best method of lichee fresh-keeping phase long, but because litchi fruits are easily damaged to plants caused by sudden drop in temperature at low temperature, after going to normal-temperature shelf life, Easily rapid brown stain, causes the shelf life of litchi fruits shorter.(3)Controlled atmosphere storage, mainly traditional MAP controlled atmospheres storage Hide, i.e., gas concentration in packaging bag is adjusted by the respiration of fruits and vegetables itself and the gas permeability of film, due to being exhaled by fruits and vegetables The influence of many factors such as intensity and banana is inhaled, it is difficult to the controlled atmosphere environment required for maintaining fruits and vegetables, easily produces in film Raw dew condensation phenomenon is the breeding of microorganism and is infected there is provided more possibility.(4)Other preservation methods:As low dose radiation is protected Fresh method, high pressure fresh-keeping method etc., these methods are often relatively costly, the bad operation in production practices.
Dragon fruit belongs to Cactaceae, is tropical, subtropical fruit, and China's dragon fruit cultivated area constantly expands in recent years, Yield is higher.After its pulp is utilized, pericarp almost goes out of use, but dragon fruit pericarp includes a large amount of anthocyanin, and anthocyanin has Stronger oxidation resistance, can delay to adopt the aging of rear vegetables and fruits, and prior art does not also carry out preserving fruit and vegetable utilizing using anthocyanin, Reduce method of the litchi fruits in the rotting rate of normal-temperature shelf life.
The content of the invention
The technical problems to be solved by the invention are the drawbacks described above for overcoming prior art to exist, there is provided one kind utilizes flue The method that fruit pericarp anthocyanin carries out lichee fresh-keeping.
The purpose of the present invention is achieved by the following technical programs:
A kind of method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin, comprises the following steps:
S1. the litchi fruits after selecting are placed in the dragon fruit pericarp anthocyanin solution that concentration is 15mg/L~25mg/L and soak 15~30min of bubble;
S2. after soaked litchi fruits dry, pack, in 0~5 DEG C, relative humidity is to preserve under conditions of 80%~85%, Turn normal temperature shelf storage after storage.
Anthocyanin has antioxidation, can preferably control refrigeration lichee rotting in normal-temperature shelf life, and prolong The brown stain of slow lichee pericarp, keeps preferable quality.Soak time of the litchi fruits in dragon fruit pericarp anthocyanin solution is not It is preferably too short, the rotten purpose for suppressing lichee in normal-temperature shelf life is not reached otherwise, its soak time is also unsuitable long, otherwise litchi Branch fruit surface easily goes mouldy, and influences fresh-keeping.
For the fruits and vegetables of different cultivars, the packaging of different-thickness is different to the fresh-keeping effect of fruits and vegetables, it is preferable that institute of the present invention That states carries out the method for lichee fresh-keeping using dragon fruit pericarp anthocyanin, and it with thickness is 0.02~0.04mm that packaging described in S2 is PE-PP composite waterproofing membrane.
It is of the present invention using dragon fruit pericarp anthocyanin to carry out the method for lichee fresh-keeping, the standard selected described in S1 It is:It is eight to ninety percent to select no disease and pests harm, maturity, and the litchi fruits having no mechanical damage.
After early stage litchi fruits soak through dragon fruit pericarp anthocyanin, in conjunction with appropriate cryopreservation, can significantly drop Rotting rate of the low litchi fruits in normal temperature shelf storage, it is preferable that of the present invention to be carried out using dragon fruit pericarp anthocyanin In the method for lichee fresh-keeping, the temperature preserved described in S2 is 2~4 DEG C.
It should be noted that dragon fruit pericarp anthocyanin solution of the present invention can be utilized from prior art is disclosed The aqueous solution of the dragon fruit pericarp anthocyanin that some extraction processes are obtained, it can equally reach the reduction litchi of the invention The purpose of the rotting rate of tangible normal temperature shelf storage.
As one kind preferred embodiment, the preparation method of dragon fruit pericarp anthocyanin solution of the present invention is:
S1. fresh dragon fruit pericarp is taken with 0.5~2%(v/v)Hydrochloric acid soaked several times, every time soak 20~ 40min, until pericarp redfree, obtains anthocyanin hydrochloric acid extraction liquid after filtering;
S2. by ion exchange chromatography post on anthocyanin hydrochloric acid extraction liquid, with 0.08~0.16%(v/v)Methanol hydrochloride solution Anthocyanin eluent is afforded, anthocyanin powder, anthocyanin powder are obtained final product after the rotated evaporation of anthocyanin eluent, freeze-drying End obtains dragon fruit pericarp anthocyanin solution after being dissolved in water.
Preferably, the temperature of rotary evaporation described in S2 is 40 DEG C~45 DEG C.
As a kind of most preferred implementation method, in dragon fruit pericarp anthocyanin solution manufacturing method of the present invention, S1 Concentration of hydrochloric acid be 1%(v/v);The concentration of methanol hydrochloride solution described in S2 is 0.1%(v/v).
Compared with prior art, the invention has the advantages that:
It is the lichee after first selecting the invention provides a kind of method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin Fruit soaks 15~30min in concentration is for the dragon fruit pericarp anthocyanin solution of 15mg/L~25mg/L;After will be soaked Litchi fruits dry, pack after, in 0~5 DEG C, relative humidity is to preserve under conditions of 80%~85%, and normal temperature shelf are turned after storage Storage;This process employs dragon fruit pericarp, application cost is low, and possesses environment friendly, and the dragon fruit anthocyanin for using is Extracted from dragon fruit pericarp, safety non-toxic, and anthocyanin has antioxidation, can preferably control refrigeration Lichee rots normal-temperature shelf life, and delays the brown stain of lichee pericarp, keeps preferable quality.
Specific embodiment
The present invention is expanded on further with reference to specific embodiment.These embodiments be merely to illustrate the present invention rather than Limitation the scope of the present invention.The experimental technique of unreceipted actual conditions in lower example embodiment, generally according to this area normal condition Or the condition advised according to manufacturer.Unless otherwise defined, all specialties used in text and scientific words and this area Meaning is identical familiar to technical staff.
The preparation of the dragon fruit pericarp anthocyanin solution of embodiment 1
S1. take fresh dragon fruit pericarp and use 1%(v/v)Hydrochloric acid soaked several times, every time soak 20~40min, directly To pericarp redfree, anthocyanin hydrochloric acid extraction liquid is obtained after filtering;
S2. by XAD-7 resin chromatography posts on anthocyanin hydrochloric acid extraction liquid, with 0.1%(v/v)Methanol hydrochloride solution affords flower Color glycosides eluent, by the rotated evaporation of anthocyanin eluent(The temperature of rotary evaporation is 40 DEG C), obtain final product pattern after freeze-drying Glycosides powder, anthocyanin powder obtains final product dragon fruit pericarp anthocyanin solution after being dissolved in water.
Embodiment 2
The litchi fruits for select eighty per cant to ninety percent ripe, no disease and pests harm, having no mechanical damage, are placed in fruit 20mg/L embodiments 1 and make 20min is soaked in the dragon fruit pericarp anthocyanin solution for obtaining, pulled out, dried, be then 0.03mm polyethylene film bags with thickness Dress, is positioned over 3 DEG C of storages(The relative humidity of storage environment is 80%).After storage 30 days, 25 DEG C of normal-temperature shelf life storages 24 are gone to Hour.Result shows that rotting rate of the lichee in 25 DEG C of normal-temperature shelf life storage 24h is 8.2%, and browning index is 2.2, by lichee Fruit is squeezed the juice, and the soluble solid in its Litchi Juice is 17.65%, and ascorbic content is 16.3mg/100g litchis Juice.
Embodiment 3
The litchi fruits for select eighty per cant to ninety percent ripe, no disease and pests harm, having no mechanical damage, are placed in fruit 15mg/L embodiments 1 and make The dragon fruit pericarp anthocyanin solution immersion 30min for obtaining, pulls out, dries, and is then 0.02mm PE-PP composite waterproofing membranes with thickness, It is positioned over 5 DEG C of storages(The relative humidity of storage environment is 83%).After storage 30 days, 25 DEG C of normal-temperature shelf life storages 24 are gone to small When.Result shows that rotting rate of the lichee in 25 DEG C of normal-temperature shelf life storage 24h is 10.2%, and browning index is 2.5, by lichee Fruit is squeezed the juice, and the soluble solid in its Litchi Juice is 17.43%, and ascorbic content is 15.2mg/100g fruit juice.
Embodiment 4
The litchi fruits for select eighty per cant to ninety percent ripe, no disease and pests harm, having no mechanical damage, are placed in fruit 25mg/L embodiments 1 and make The dragon fruit pericarp anthocyanin solution immersion 15min for obtaining, pulls out, dries, and is then 0.04mm PE-PP composite waterproofing membranes with thickness, It is positioned over 0 DEG C of storage(The relative humidity of storage environment is 85%).After storage 30 days, 25 DEG C of normal-temperature shelf life storages 24 are gone to small When.Result shows that rotting rate of the lichee in 25 DEG C of normal-temperature shelf life storage 24h is 9.6%, and browning index is 2.4, by litchi Squeeze the juice in fact, the soluble solid in its Litchi Juice is 17.23%, ascorbic content is 15.4mg/100g fruit juice.
Comparative example 1
It is 0.03mm PE-PP composite waterproofing membranes by the litchi practical thickness of selected mistake, is positioned over 3 DEG C of storages(Storage environment Relative humidity is 80%).After storage 30 days, go to 25 DEG C of normal-temperature shelf lifes and deposit 24 hours.Result shows lichee in 25 DEG C of normal temperature Shelf life storage 24h in rotting rate be 75.4%, browning index is 4.7, and litchi fruits are squeezed the juice, in its Litchi Juice can Dissolubility solid content is 16.32%, and ascorbic content is 11.6mg/100g fruit juice.
Comparative example 2
The litchi fruits of selected mistake are placed in the dragon fruit pericarp anthocyanin solution of 20mg/L and soak 20min, pulled out, dry in the air It is dry, after be positioned over 3 DEG C of storages(The relative humidity of storage environment is 80%).After storage 30 days, 25 DEG C of normal-temperature shelf life storages are gone to 24 hours.Result shows that rotting rate of the lichee in 25 DEG C of normal-temperature shelf life storage 24h is 26.5%, and browning index is 2.8, will Litchi fruits are squeezed the juice, the soluble solid in its Litchi Juice be 16.67%, ascorbic content be 13.5mg/100g really Juice.
Comparative example 3
Experimental technique with embodiment 2, it is unique unlike:The concentration of dragon fruit pericarp anthocyanin solution is 10mg/L, immersion 20min, pulls out, dries, and is then 0.03mm PE-PP composite waterproofing membranes with thickness, is positioned over 3 DEG C of storages(Storage environment it is relative Humidity is 80%).After storage 30 days, go to 25 DEG C of normal-temperature shelf lifes and deposit 24 hours.Result shows lichee in 25 DEG C of normal temperature shelf Rotting rate in phase storage 24h is 18.4%, and browning index is 2.7, and litchi fruits are squeezed the juice, the solubility in its Litchi Juice Solid content is 15.2%, and ascorbic content is 14.2mg/100g Litchi Juices.
Comparative example 4
Experimental technique with embodiment 2, it is unique unlike:The concentration of dragon fruit pericarp anthocyanin solution is 30mg/L, immersion 20min, pulls out, dries, and is then 0.03mm PE-PP composite waterproofing membranes with thickness, is positioned over 3 DEG C of storages(Storage environment it is relative Humidity is 80%).After storage 30 days, go to 25 DEG C of normal-temperature shelf lifes and deposit 24 hours.Result shows lichee in 25 DEG C of normal temperature shelf Rotting rate in phase storage 24h is 16.8%, and browning index is 3.0, and litchi fruits are squeezed the juice, the solubility in its Litchi Juice Solid content is 13.2%, and ascorbic content is 14.6mg/100g Litchi Juices.
Comparative example 5
Experimental technique with embodiment 2, it is unique unlike:Relative humidity of the litchi fruits in 3 DEG C of storage environments is 90%, knot Rotting rate of the fruit display lichee in 25 DEG C of normal-temperature shelf life storage 24h is 27.8%, and browning index is 3.2, and litchi fruits are squeezed Juice, the soluble solid in its Litchi Juice is 14.3%, and ascorbic content is 12.6mg/100g Litchi Juices.
Comparative example 6
Experimental technique with embodiment 2, it is unique unlike:Relative humidity of the litchi fruits in 3 DEG C of storage environments is 75%, knot Rotting rate of the fruit display lichee in 25 DEG C of normal-temperature shelf life storage 24h is 21.6%, and browning index is 2.7, and litchi fruits are squeezed Juice, the soluble solid in its Litchi Juice is 13.5%, and ascorbic content is 13.7mg/100g Litchi Juices.

Claims (5)

1. a kind of method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin, it is characterised in that comprise the following steps:
S1. the litchi fruits after selecting are placed in the dragon fruit pericarp anthocyanin solution that concentration is 15mg/L~25mg/L and soak 15~30min of bubble;
S2. after soaked litchi fruits dry, pack, in 0~5 DEG C, relative humidity is to preserve under conditions of 80%~85%, Turn normal temperature shelf storage after storage.
2. the method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin according to claim 1, it is characterised in that S2 The packaging is with the PE-PP composite waterproofing membrane that thickness is 0.02~0.04mm.
3. the method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin according to claim 1, it is characterised in that S2 The temperature of the storage is 2~4 DEG C.
4. the method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin according to claim 1, it is characterised in that S1 The preparation method of the dragon fruit pericarp anthocyanin solution is:
S1. take fresh dragon fruit pericarp to be soaked several times with the hydrochloric acid of 0.5~2%v/v, 20~40min soaked every time, Until pericarp redfree, anthocyanin hydrochloric acid extraction liquid is obtained after filtering;
S2. by ion exchange chromatography post on anthocyanin hydrochloric acid extraction liquid, washed with 0.08~0.16%v/v methanol hydrochloride solutions It is de- to obtain anthocyanin eluent, anthocyanin powder, anthocyanin powder are obtained final product after the rotated evaporation of anthocyanin eluent, freeze-drying Dragon fruit pericarp anthocyanin solution is obtained after being dissolved in water.
5. the method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin according to claim 4, it is characterised in that S2 The temperature of the rotary evaporation is 40 DEG C~45 DEG C.
CN201710010786.9A 2017-01-06 2017-01-06 A kind of method for carrying out lichee fresh-keeping using dragon fruit pericarp anthocyanin Pending CN106819089A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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CN102659743A (en) * 2012-05-08 2012-09-12 李丹 Extraction rectification method of anthocyanin in mulberry
CN103349067A (en) * 2013-07-03 2013-10-16 中国科学院华南植物园 Method for anti-browning and color protecting preservation of litchi
CN104926777A (en) * 2014-12-12 2015-09-23 中国科学院成都生物研究所 Preparation technology of high-content purple potato anthocyanin extract

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102302057A (en) * 2011-09-20 2012-01-04 中国科学院华南植物园 Method for preserving litchi by using plant essential oil
CN102659871A (en) * 2012-05-08 2012-09-12 魏有良 Method for extracting and refining anthocyanin in black rice
CN102659743A (en) * 2012-05-08 2012-09-12 李丹 Extraction rectification method of anthocyanin in mulberry
CN103349067A (en) * 2013-07-03 2013-10-16 中国科学院华南植物园 Method for anti-browning and color protecting preservation of litchi
CN104926777A (en) * 2014-12-12 2015-09-23 中国科学院成都生物研究所 Preparation technology of high-content purple potato anthocyanin extract

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Application publication date: 20170613