CN108719458A - A kind of vegetables overwintering storage method - Google Patents
A kind of vegetables overwintering storage method Download PDFInfo
- Publication number
- CN108719458A CN108719458A CN201810589479.5A CN201810589479A CN108719458A CN 108719458 A CN108719458 A CN 108719458A CN 201810589479 A CN201810589479 A CN 201810589479A CN 108719458 A CN108719458 A CN 108719458A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- storage method
- water
- overwintering
- overwintering storage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 76
- 238000003860 storage Methods 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 25
- 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 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000015165 citric acid Nutrition 0.000 claims abstract description 7
- 239000006260 foam Substances 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000001630 malic acid Substances 0.000 claims abstract description 7
- 235000011090 malic acid Nutrition 0.000 claims abstract description 7
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 claims abstract description 7
- 239000001433 sodium tartrate Substances 0.000 claims abstract description 7
- 229960002167 sodium tartrate Drugs 0.000 claims abstract description 7
- 235000011004 sodium tartrates Nutrition 0.000 claims abstract description 7
- 239000004283 Sodium sorbate Substances 0.000 claims abstract description 6
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims abstract description 6
- 235000019250 sodium sorbate Nutrition 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- 238000003306 harvesting Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000005648 plant growth regulator Substances 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 239000007921 spray Substances 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 239000005820 Prochloraz Substances 0.000 claims description 6
- 230000000855 fungicidal effect Effects 0.000 claims description 6
- 239000000417 fungicide Substances 0.000 claims description 6
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 claims description 6
- QXJKBPAVAHBARF-BETUJISGSA-N procymidone Chemical compound O=C([C@]1(C)C[C@@]1(C1=O)C)N1C1=CC(Cl)=CC(Cl)=C1 QXJKBPAVAHBARF-BETUJISGSA-N 0.000 claims description 6
- 239000005867 Iprodione Substances 0.000 claims description 5
- ONUFESLQCSAYKA-UHFFFAOYSA-N iprodione Chemical compound O=C1N(C(=O)NC(C)C)CC(=O)N1C1=CC(Cl)=CC(Cl)=C1 ONUFESLQCSAYKA-UHFFFAOYSA-N 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 2
- 208000001034 Frostbite Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a kind of vegetables overwintering storage method, first, harvests vegetables, sprays plant growth regulator on vegetables, later by vegetables root saline sook 1-2 minutes；After draining away the water, vegetables are stored in freezer, keep 1-5 DEG C of temperature, chilling treatment 5-8h；Vegetables are taken out from freezer, carry out sterilization treatment；The fruit freshness preserving liquid for being thoroughly mixed and being prepared by malic acid, citric acid, sodium tartrate, sodium sorbate, lactic acid and water is uniformly sprayed to vegetable surface；Aeration-drying 1-3 hours；Vegetables are packed with packaging bag, expose rhizome part 1-2cm；Packaged output is put into bubble chamber and closes storage；Foam case lid was opened every 1-2 days, and sprayed a small amount of water in vegetables root.Vegetables overwintering storage method provided by the invention is simple and easy to do, can accomplish scale production, of low cost, can effectively keep the freshness of vegetables, also, vegetables clean hygiene in winter, be not easy to grow bacterium, permanent fresh-keeping.
Description
Technical field
The invention belongs to preservation of vegetables and technical field of transportation, more particularly, to a kind of vegetables overwintering storage method.
Background technology
Agricultural product it is fresh-keeping be agricultural production continuation, postpartum storage in occupation of agricultural critical positions, can effectively subtract
Few loss.The maximum feature of vegetables agricultural products is that water content is quite high, easily putrid and deteriorated, causes its storage life shorter.Especially
Its in winter, the phenomenon that vegetables are susceptible to frostbite, if simple raising preservation temperature, vegetables branches and leaves will appear corruption
It loses, general storage life is shorter after picking, and storage cost is very high, even if being preserved more using usual used Refrigeration Technique
For a long time, how to realize the fresh-keeping storage of leafy vegetable, retain vitamin and nutrition of the leafy vegetable during storage and do not flow
The technical issues of losing, being winter vegetable storage urgent need to resolve.
Invention content
The invention will solve the problems, such as to be intended to overcome the above-mentioned defect deposited in the prior art, propose that a kind of vegetables are got over
Winter storage method.
What the technical solution of the invention was realized in：
A kind of vegetables overwintering storage method, includes the following steps：
Fine dry and comfortable weather is selected, period harvesting vegetables, are sorted, and spontaneously dry in dish leaf by close specification at noon
Dew；
Plant growth regulator is sprayed on vegetables, later by vegetables root saline sook 1-2 minutes；
After draining away the water, vegetables are stored in freezer, keep 1-5 DEG C of temperature, chilling treatment 5-8h；
Vegetables are taken out from freezer, carry out sterilization treatment；
Uniformly sprayed to vegetable surface be sufficiently stirred by malic acid, citric acid, sodium tartrate, sodium sorbate, lactic acid and water it is mixed
Close the fruit freshness preserving liquid being prepared；
Aeration-drying 1-3 hours；
Vegetables are packed with packaging bag, expose rhizome part 1-2cm；
Packaged output is put into bubble chamber and closes storage；
Foam case lid was opened every 1-2 days, and sprayed a small amount of water in vegetables root.
Further, the fresh-keeping liquid is by weight：Including 3 parts of malic acid, 12 parts of citric acid, 5 parts of sodium tartrate, sorbic acid
0.9 part of sodium, 0.6 part of lactic acid, surplus is water.
Further, stepIn sterilisation process, including by vegetables with ultraviolet light irradiate 20-35 minutes.
Further, stepIn sterilisation process, including uniform spraying fungicide on vegetables.
Further, the fungicide is Prochloraz, procymidone, iprodione.
Further, the Prochloraz is in use, use a concentration of 260-300ppm；The procymidone is in use, make
With a concentration of 400- 500ppm；The iprodione is in use, use a concentration of 400-500ppm.
Further, fresh-keeping liquid is uniformly sprayed to other positions of the vegetable surface in addition to rhizome with spray kettle.
Further, when environment temperature is less than -5 DEG C, bubble chamber surface is covered in tarpaulin.
Further, stepWhen opening foam case lid, environment temperature need to be between 2 DEG C -15 DEG C.
Above-mentioned technical proposal is used, the invention has the beneficial effect that：
Vegetables overwintering storage method provided by the invention, it is simple and easy to do, it can accomplish scale production, it is of low cost, it can be in the winter
It effectively keeps the freshness of vegetables, also, vegetables clean hygiene, the chemicals of nonhazardous to be added in season, and is not easy to grow thin
Bacterium, it is permanent fresh-keeping.
Specific implementation mode
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
The every other embodiment that art personnel are obtained without creative efforts belongs to the model that the present invention protects
It encloses.
A kind of vegetables overwintering storage method, includes the following steps：
Fine dry and comfortable weather is selected, period harvesting vegetables, are sorted, and spontaneously dry in dish leaf by close specification at noon
Dew；
Plant growth regulator is sprayed on vegetables, later by vegetables root saline sook 1-2 minutes；
After draining away the water, vegetables are stored in freezer, keep 1-5 DEG C of temperature, chilling treatment 5-8h；
Vegetables are taken out from freezer, carry out sterilization treatment；
Uniformly sprayed to vegetable surface be sufficiently stirred by malic acid, citric acid, sodium tartrate, sodium sorbate, lactic acid and water it is mixed
Close the fruit freshness preserving liquid being prepared；
Aeration-drying 1-3 hours；
Vegetables are packed with packaging bag, expose rhizome part 1-2cm；
Packaged output is put into bubble chamber and closes storage；
Foam case lid was opened every 1-2 days, and sprayed a small amount of water in vegetables root.
Above-mentioned fresh-keeping liquid is by weight：Including 3 parts of malic acid, 12 parts of citric acid, 5 parts of sodium tartrate, sodium sorbate 0.9
Part, 0.6 part of lactic acid, surplus is water.
StepIn sterilisation process, including by vegetables with ultraviolet light irradiate 20-35 minutes.Meanwhile it can also be in vegetables
Upper uniform spraying fungicide.It effectively sterilizes, is antibacterial, preventing bacteria breed.
In general, the fungicide is using Prochloraz, procymidone, iprodione.It should be noted that the Prochloraz uses
When, use a concentration of 260-300ppm；The procymidone is in use, use a concentration of 400- 500ppm；The different bacterium
Urea is in use, use a concentration of 400-500ppm.
Separately it is noted that fresh-keeping liquid is uniformly sprayed at other positions of the vegetable surface in addition to rhizome with spray kettle.Ensure
Branches and leaves part is fresh, and rhizome part is reserved, for absorbing moisture, keeps moisture in vegetables.
When environment temperature is less than -5 DEG C or when strong wind weather, bubble chamber surface is covered in tarpaulin.To the vegetables in case
Form good heat preservation.
When opening foam case lid is aerated ventilation and moisturizing, environment temperature need to be between 2 DEG C -15 DEG C, to ensure
The normal storage of vegetables is adversely affected.
Vegetables overwintering storage method provided by the invention, it is simple and easy to do, it can accomplish scale production, it is of low cost, it can
The freshness of vegetables, also, vegetables clean hygiene are effectively kept in winter, and the chemicals of nonhazardous is added, and is not easy to grow
Endophytic bacteria, it is permanent fresh-keeping.
It is obvious to a person skilled in the art that the invention is not limited to the details of above-mentioned exemplary embodiment, and
And without departing substantially from the spirit or essential attributes of the invention, wound that the present invention can be realized in other specific forms
It makes.
Therefore, in all respects, the present embodiments are to be considered as illustrative and not restrictive, this
The range of innovation and creation is indicated by the appended claims rather than the foregoing description, it is intended that being wanted falling in the equivalent of claim
All changes in the meaning and scope of part are included in the invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiment being appreciated that.
Claims (9)
1. a kind of vegetables overwintering storage method, which is characterized in that include the following steps：
Fine dry and comfortable weather is selected, period harvesting vegetables, are sorted, and spontaneously dry the dew in dish leaf by close specification at noon
Water；
Plant growth regulator is sprayed on vegetables, later by vegetables root saline sook 1-2 minutes；
After draining away the water, vegetables are stored in freezer, keep 1-5 DEG C of temperature, chilling treatment 5-8h；
Vegetables are taken out from freezer, carry out sterilization treatment；
Uniformly sprayed to vegetable surface be sufficiently stirred by malic acid, citric acid, sodium tartrate, sodium sorbate, lactic acid and water it is mixed
Close the fruit freshness preserving liquid being prepared；
Aeration-drying 1-3 hours；
Vegetables are packed with packaging bag, expose rhizome part 1-2cm；
Packaged output is put into bubble chamber and closes storage；
Foam case lid was opened every 1-2 days, and sprayed a small amount of water in vegetables root.
2. a kind of vegetables overwintering storage method according to claim 1, it is characterised in that：The fresh-keeping liquid is by weight：
Including 3 parts of malic acid, 12 parts of citric acid, 5 parts of sodium tartrate, 0.9 part of sodium sorbate, 0.6 part of lactic acid, surplus is water.
3. a kind of vegetables overwintering storage method according to claim 1, it is characterised in that：StepSterilisation process
In, including by vegetables with ultraviolet light irradiate 20-35 minutes.
4. a kind of vegetables overwintering storage method according to claim 1, it is characterised in that：StepSterilisation process
In, including uniform spraying fungicide on vegetables.
5. a kind of vegetables overwintering storage method according to claim 4, it is characterised in that：The fungicide be Prochloraz,
Procymidone, iprodione.
6. a kind of vegetables overwintering storage method according to claim 5, it is characterised in that：The Prochloraz in use,
Use a concentration of 260-300ppm；The procymidone is in use, use a concentration of 400- 500ppm；The iprodione
In use, using a concentration of 400-500ppm.
7. a kind of vegetables overwintering storage method according to claim 1, it is characterised in that：Fresh-keeping liquid spray kettle is uniform
It is sprayed at other positions of the vegetable surface in addition to rhizome.
8. a kind of vegetables overwintering storage method according to claim 1, it is characterised in that：When environment temperature is less than -5 DEG C
When, cover in bubble chamber surface with tarpaulin.
9. a kind of vegetables overwintering storage method according to claim 1, it is characterised in that：StepOpen foam case lid
When, environment temperature need to be between 2 DEG C -15 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810589479.5A CN108719458A (en) | 2018-06-08 | 2018-06-08 | A kind of vegetables overwintering storage method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810589479.5A CN108719458A (en) | 2018-06-08 | 2018-06-08 | A kind of vegetables overwintering storage method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719458A true CN108719458A (en) | 2018-11-02 |
Family
ID=63933007
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810589479.5A Pending CN108719458A (en) | 2018-06-08 | 2018-06-08 | A kind of vegetables overwintering storage method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108719458A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566722A (en) * | 2019-01-18 | 2019-04-05 | 张宗强 | The storage method of shaddock |
| CN112674156A (en) * | 2020-12-29 | 2021-04-20 | 深圳市鸿霖农业开发有限公司 | Vegetable physical preservation technology |
| CN114391575A (en) * | 2021-12-29 | 2022-04-26 | 绥化市菹园生物科技有限公司 | Atomization process for long-term fresh-keeping storage of Chinese cabbages and cabbages |
-
2018
- 2018-06-08 CN CN201810589479.5A patent/CN108719458A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566722A (en) * | 2019-01-18 | 2019-04-05 | 张宗强 | The storage method of shaddock |
| CN112674156A (en) * | 2020-12-29 | 2021-04-20 | 深圳市鸿霖农业开发有限公司 | Vegetable physical preservation technology |
| CN114391575A (en) * | 2021-12-29 | 2022-04-26 | 绥化市菹园生物科技有限公司 | Atomization process for long-term fresh-keeping storage of Chinese cabbages and cabbages |
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Application publication date: 20181102 |
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| WD01 | Invention patent application deemed withdrawn after publication |