CN107173432A - The antistaling agent and its application method of a kind of new arbutus - Google Patents
The antistaling agent and its application method of a kind of new arbutus Download PDFInfo
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- CN107173432A CN107173432A CN201710454967.0A CN201710454967A CN107173432A CN 107173432 A CN107173432 A CN 107173432A CN 201710454967 A CN201710454967 A CN 201710454967A CN 107173432 A CN107173432 A CN 107173432A
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- Prior art keywords
- red bayberry
- antistaling agent
- sugar
- new
- fresh
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- Pending
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- 235000007652 Arbutus Nutrition 0.000 title claims abstract description 26
- 229940126670 AB-836 Drugs 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 20
- 240000008327 Arbutus unedo Species 0.000 title abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 244000132436 Myrica rubra Species 0.000 claims abstract description 33
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 13
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 12
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 12
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000005338 heat storage Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000001632 sodium acetate Substances 0.000 claims abstract description 12
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 12
- 239000000661 sodium alginate Substances 0.000 claims abstract description 12
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 12
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 12
- 239000004334 sorbic acid Substances 0.000 claims abstract description 12
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 12
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 241000238631 Hexapoda Species 0.000 claims abstract description 6
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 241000722814 Arbutus Species 0.000 claims description 22
- 230000000694 effects Effects 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 5
- 231100000331 toxic Toxicity 0.000 abstract description 5
- 230000002588 toxic effect Effects 0.000 abstract description 5
- 235000013373 food additive Nutrition 0.000 abstract description 4
- 239000002778 food additive Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 3
- 230000003260 anti-sepsis Effects 0.000 abstract description 2
- 239000002420 orchard Substances 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 235000007270 Gaultheria hispida Nutrition 0.000 description 7
- 235000009134 Myrica cerifera Nutrition 0.000 description 7
- 244000269152 Myrica pensylvanica Species 0.000 description 7
- 235000012851 Myrica pensylvanica Nutrition 0.000 description 7
- 238000004321 preservation Methods 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 5
- 230000002335 preservative effect Effects 0.000 description 5
- 241000219000 Populus Species 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000219433 Myrica Species 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004500 asepsis Methods 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229940099909 multivitamin and iron Drugs 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000035922 thirst Effects 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
- A23B7/153—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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention relates to postharvest technology of fruits and vegetables field, and in particular to the antistaling agent and its application method of a kind of new arbutus.It is characterized in that：By weight, sodium Diacetate 1 ‰~5 ‰, sorbic acid 3 ‰~5 ‰, citric acid 1 ‰~3 ‰, white soft sugar 25 ‰~40 ‰, protein sugar 1 ‰~3 ‰, sodium alginate 1 ‰~3 ‰.Prepare and application method：Above-mentioned raw materials are dissolved in stirring and dissolving in 1000ml running water respectively uniform；Stay the base of a fruit to pluck 8 ripe new arbutuses, the red bayberry of insect pest, broken wound is removed；Complete new arbutus is directly immersed in the fresh-keeping liquid prepared 9~11 seconds, is taken out after Li Shui, measures cartonning；The red bayberry of cartonning enters constant heat storage, strictly 0 DEG C~4 DEG C of controlling temperature, humidity 90%；There can not be other fruit to be stored together with red bayberry in constant heat storage.Beneficial effects of the present invention are：The present invention is pure food additives, and formula is simple easily to be prepared, with sterilization, antisepsis；It can extend accumulating phase, shelf life and consumption phase using the present invention, can be with fresh-keeping 100 days or so；Substantially increase orchard worker income, it is fresh-keeping after had no toxic side effect by international SGS certifications.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, and in particular to the antistaling agent and its application method of a kind of new arbutus.
Background technology
Red bayberry is also known as Sheng Shengmei, Bai Dimei, tree plum, belongs to Myruca ceas Myrica(Myrica) dungarunga or shrub plant, main distribution
The areas such as Jiangsu, Zhejiang, Guangxi, Guangdong on the south the Changjiang river, are the characteristic fruits of south China.Waxberry fruit has acid, sweet tea
Succulence, it is with rich flavor, rich in protein, fat, fructose, glucose, amino acid, citric acid, multivitamin and iron, calcium,
The several mineral materials such as phosphorus, are of high nutritive value.According to surveying and determination：The sugar content of high-quality waxberry flesh is 12%-13%, and acid content is 0.5%-
1.1%, calcium, phosphorus, iron content will be higher by more than 10 times of other fruit in its fruit.Red bayberry also has health care and medical value,
It has cancer-resisting, promote the production of body fluid to quench thirst, it is aid digestion the effects such as.
But Waxberry fruit it is ripe in high temperature and rainy 6, July, its fruit soft and succulency, epidermis be very thin, structure compared with
To be special, breathe vigorous after adopting, aging quickly, adopts rear red bayberry easily moldy metamorphism.Therefore the storage and transport of red bayberry are more stranded
Difficulty, normal-temperature shelf life is generally 2~3 days, is relatively to be difficult to ensure one of fresh fruit in the world.Fresh-keeping work after red bayberry harvesting shows
Obtain particularly important, and select of good preservation effect, cheap, environmental protection antistaling agent to work particularly important to Waxberry preservation.
Current red bayberry preservative is generally sodium benzoate, and this kind of antistaling agent is chemical composition, and not only effect is poor, and usage amount control is bad
Certain toxic side effect can be produced, is unfavorable for promoting the use of for a long time.It is the research of postharvest technology of fruits and vegetables in recent years that Chinese herbal medicine is fresh-keeping
Focus, such as Authorization Notice No. describe a kind of Waxberry preservation based on Chinese herbal medicine for CN101810218B Chinese invention patent
Agent and preparation method thereof, this kind of red bayberry preservative composition is natural extract, green natural, is had no toxic side effect, but it is focused on
The percentage of water loss of red bayberry and the rate that addles in preservation process, fail to ensure the color and luster and quality of red bayberry well.
New arbutus such as Pai Chu-yi says lichee：" one day and discoloration, two days and taste becomes, three days and to the greatest extent ".It is existing at present
Traditional chemical preservative is continued to use to the fresh-keeping of red bayberry, still surpassed only using the fresh keeping time of red bayberry after these antistaling agents
More than 20 days, a kind of long-time, low cost, the red bayberry preservative of nonhazardous were not obtained yet.Although the method for fruit freshness preserving is a lot,
But because Waxberry fruit soft and succulency, pericarp are very thin, belong to the stronger fruit of respiration, and columnar protrusions are vulnerable,
Easily go bad, so the fresh-keeping problem of the food additives of red bayberry there are no relevant report always.
The content of the invention
It is an object of the invention to provide a kind of antistaling agent of new arbutus and its application method, make to store after fresh Waxberry preservation
Deposit, protect color, it is conformal, guarantee the quality with it is fresh-keeping, and method is simple, cost is low, easy to use, has no toxic side effect.
The purpose of the present invention is that following surface technology scheme is realized：
The present invention is entirely that country permits the food additives that use, also the entirely compound prescription of organic chemistry composition.
A kind of antistaling agent of new arbutus, it is characterised in that：By weight, sodium Diacetate 1 ‰~5 ‰, sorbic acid 3 ‰
~5 ‰, citric acid 1 ‰~3 ‰, white soft sugar 25 ‰~40 ‰, protein sugar 1 ‰~3 ‰, sodium alginate 1 ‰~3 ‰.
Further, by weight, sodium Diacetate 1 ‰, sorbic acid 3 ‰, citric acid 1 ‰, white soft sugar 25 ‰, protein sugar
1 ‰, sodium alginate 1 ‰.
Further, by weight, sodium Diacetate 3 ‰, sorbic acid 4 ‰, citric acid 2 ‰, white soft sugar 35 ‰, protein sugar
2 ‰, sodium alginate 2 ‰.
Further, by weight, sodium Diacetate 5 ‰, sorbic acid 5 ‰, citric acid 3 ‰, white soft sugar 40 ‰, protein sugar
3 ‰, sodium alginate 3 ‰.
Specifically prepared using above-mentioned raw materials as follows with application method：
The 1st, above-mentioned raw materials are dissolved in stirring and dissolving in 1000ml running water respectively uniform；
2nd, stay the base of a fruit to pluck 8 ripe new arbutuses, the red bayberry of insect pest, broken wound is removed；
3rd, complete new arbutus is directly immersed in the fresh-keeping liquid that step 1 is prepared 9~11 seconds, is taken out after Li Shui, measures cartonning；
4th, the red bayberry of cartonning enters constant heat storage, strictly 0 DEG C~4 DEG C of controlling temperature, humidity 90%；There can not be other water in constant heat storage
Fruit stores together with red bayberry.
, can be with fresh-keeping 100 days or so according to above method.
Beneficial effects of the present invention are：The antistaling agent of the new arbutus of the present invention is pure food additives, and formula is simple to be held
Easily prepare, with sterilization, antisepsis；Red bayberry preservative of the invention is safe and reliable, asepsis environment-protecting, of good preservation effect, not only
The nutritional ingredient of red bayberry and the loss of moisture can not be reduced, red bayberry is kept preferable color and luster, raw material sources are wide, price is low
It is honest and clean, be beneficial to promote；It can extend accumulating phase, shelf life using the antistaling agent and its application method of a kind of new arbutus of the present invention
With consumption the phase, hence it is evident that increase orchard worker income, it is fresh-keeping after had no toxic side effect by international SGS certifications（By logical mark standard technique
The detection of Services Co., Ltd's Guangzhou Branch, report number：GZAFF1706008169S001, report number：
GZAFF1706008169S002；Report the date：2017-06-13）.The red bayberry plucked on red bayberry and tree after fresh-keeping 30 days is simultaneously
The authentication result of detection is the same.
Embodiment
Specifically described with reference to embodiment is further to the present invention, but be not limited to following specific embodiment.
Embodiment 1：
By weight, sodium Diacetate 1 ‰, sorbic acid 3 ‰, citric acid 1 ‰, white soft sugar 25 ‰, protein sugar 1 ‰, sodium alginate
1‰。
Specifically prepared using above-mentioned raw materials as follows with application method：
The 1st, above-mentioned raw materials are dissolved in stirring and dissolving in 1000ml running water respectively uniform；
2nd, stay the base of a fruit to pluck 8 ripe new arbutuses, the red bayberry of insect pest, broken wound is removed；
3rd, complete new arbutus is directly immersed in the fresh-keeping liquid that step 1 is prepared 9 seconds, is taken out after Li Shui, measures cartonning；
4th, the red bayberry of cartonning enters constant heat storage, strictly 0 DEG C of controlling temperature, humidity 90%；Can not there are other fruit and poplar in constant heat storage
Plum stores together.
, can be with fresh-keeping 100 days or so according to above method.
Embodiment 2：
By weight, sodium Diacetate 3 ‰, sorbic acid 4 ‰, citric acid 2 ‰, white soft sugar 35 ‰, protein sugar 2 ‰, sodium alginate
2‰。
Specifically prepared using above-mentioned raw materials as follows with application method：
The 1st, above-mentioned raw materials are dissolved in stirring and dissolving in 1000ml running water respectively uniform；
2nd, stay the base of a fruit to pluck 8 ripe new arbutuses, the red bayberry of insect pest, broken wound is removed；
3rd, complete new arbutus is directly immersed in the fresh-keeping liquid that step 1 is prepared 10 seconds, is taken out after Li Shui, measures cartonning；
4th, the red bayberry of cartonning enters constant heat storage, strictly 2 DEG C of controlling temperature, humidity 90%；Can not there are other fruit and poplar in constant heat storage
Plum stores together.
, can be with fresh-keeping 100 days or so according to above method.
Embodiment 3：
By weight, sodium Diacetate 5 ‰, sorbic acid 5 ‰, citric acid 3 ‰, white soft sugar 40 ‰, protein sugar 3 ‰, sodium alginate
3‰。
Specifically prepared using above-mentioned raw materials as follows with application method：
The 1st, above-mentioned raw materials are dissolved in stirring and dissolving in 1000ml running water respectively uniform；
2nd, stay the base of a fruit to pluck 8 ripe new arbutuses, the red bayberry of insect pest, broken wound is removed；
3rd, complete new arbutus is directly immersed in the fresh-keeping liquid that step 1 is prepared 11 seconds, is taken out after Li Shui, measures cartonning；
4th, the red bayberry of cartonning enters constant heat storage, strictly 4 DEG C of controlling temperature, humidity 90%；Can not there are other fruit and poplar in constant heat storage
Plum stores together.
, can be with fresh-keeping 100 days or so according to above method.
Claims (5)
1. a kind of antistaling agent of new arbutus, it is characterised in that：By weight, sodium Diacetate 1 ‰~5 ‰, sorbic acid 3 ‰~
5 ‰, citric acid 1 ‰~3 ‰, white soft sugar 25 ‰~40 ‰, protein sugar 1 ‰~3 ‰, sodium alginate 1 ‰~3 ‰.
2. a kind of antistaling agent of new arbutus according to claim 1, it is characterised in that：By weight, sodium Diacetate
1 ‰, sorbic acid 3 ‰, citric acid 1 ‰, white soft sugar 25 ‰, protein sugar 1 ‰, sodium alginate 1 ‰.
3. a kind of antistaling agent of new arbutus according to claim 1, it is characterised in that：By weight, sodium Diacetate
3 ‰, sorbic acid 4 ‰, citric acid 2 ‰, white soft sugar 35 ‰, protein sugar 2 ‰, sodium alginate 2 ‰.
4. a kind of antistaling agent of new arbutus according to claim 1, it is characterised in that：By weight, sodium Diacetate
5 ‰, sorbic acid 5 ‰, citric acid 3 ‰, white soft sugar 40 ‰, protein sugar 3 ‰, sodium alginate 3 ‰.
5. a kind of application method of the antistaling agent of new arbutus described in one of claims 1 to 3, it is characterised in that：Using upper
State raw material and specifically prepare as follows with application method：
1）Above-mentioned raw materials are dissolved in stirring and dissolving in 1000ml running water respectively uniform；
2）Stay the base of a fruit to pluck 8 ripe new arbutuses, the red bayberry of insect pest, broken wound is removed；
3）Complete new arbutus is directly immersed in step 1）9~11 seconds in the fresh-keeping liquid prepared, take out after Li Shui, measure cartonning；
4）The red bayberry of cartonning enters constant heat storage, strictly 0 DEG C~4 DEG C of controlling temperature, humidity 90%；There can not be other water in constant heat storage
Fruit stores together with red bayberry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710454967.0A CN107173432A (en) | 2017-06-16 | 2017-06-16 | The antistaling agent and its application method of a kind of new arbutus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710454967.0A CN107173432A (en) | 2017-06-16 | 2017-06-16 | The antistaling agent and its application method of a kind of new arbutus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107173432A true CN107173432A (en) | 2017-09-19 |
Family
ID=59836273
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710454967.0A Pending CN107173432A (en) | 2017-06-16 | 2017-06-16 | The antistaling agent and its application method of a kind of new arbutus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107173432A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111602712A (en) * | 2019-02-24 | 2020-09-01 | 长沙理工大学 | Waxberry preservative |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729802A (en) * | 2005-08-04 | 2006-02-08 | 浙江大学 | Composite fresh keeping agent of waxberry and its application method |
| CN103461472A (en) * | 2013-09-17 | 2013-12-25 | 南京通泽农业科技有限公司 | Citrus preservative |
| CN104886239A (en) * | 2015-05-07 | 2015-09-09 | 魏士威 | Citrus reticulata antistaling agent |
| CN104886244A (en) * | 2015-05-07 | 2015-09-09 | 魏士威 | A grape fresh-keeping agent |
-
2017
- 2017-06-16 CN CN201710454967.0A patent/CN107173432A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729802A (en) * | 2005-08-04 | 2006-02-08 | 浙江大学 | Composite fresh keeping agent of waxberry and its application method |
| CN103461472A (en) * | 2013-09-17 | 2013-12-25 | 南京通泽农业科技有限公司 | Citrus preservative |
| CN104886239A (en) * | 2015-05-07 | 2015-09-09 | 魏士威 | Citrus reticulata antistaling agent |
| CN104886244A (en) * | 2015-05-07 | 2015-09-09 | 魏士威 | A grape fresh-keeping agent |
Non-Patent Citations (1)
| Title |
|---|
| 高敏: "多糖复合涂膜保鲜剂对杨梅有良好保鲜效果", 《中国果业信息》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111602712A (en) * | 2019-02-24 | 2020-09-01 | 长沙理工大学 | Waxberry preservative |
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Application publication date: 20170919 |