CN109418389A - A kind of cherry method for disinfection - Google Patents
A kind of cherry method for disinfection Download PDFInfo
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- CN109418389A CN109418389A CN201710751642.9A CN201710751642A CN109418389A CN 109418389 A CN109418389 A CN 109418389A CN 201710751642 A CN201710751642 A CN 201710751642A CN 109418389 A CN109418389 A CN 109418389A
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- electrolytic water
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- 235000019693 cherries Nutrition 0.000 title claims abstract description 85
- 238000000034 method Methods 0.000 title claims abstract description 38
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 34
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 77
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- 238000012545 processing Methods 0.000 claims abstract description 35
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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
- A23B7/157—Inorganic compounds
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Water Treatment By Electricity Or Magnetism (AREA)
Abstract
The invention discloses a kind of cherry method for disinfection, it is characterised in that the following steps are included: a. raw material selects: choosing the mature cherry without physical damnification is raw material；B. pre-treatment: the cherry is cleaned, and it is pre-chilled；C. sterilization processing: the cherry Jing Guo pre-treatment is immersed in acidic electrolytic water and handles 5-7min, then the fruit surface of the cherry is carried out air-drying processing, wherein the free available chlorine concentration of the acidic electrolytic water is 4 ± 0.5mg/L, pH value is 3.8 ± 0.1, oxidation-reduction potential 920-950mV；D. it packs: will be sealed after the cherry of sterilization processing is packed with food-grade polyethylene class freshness protection package；E. cold storing and fresh-keeping: by the packaged cherry stored under refrigeration.Cherry method for disinfection of the invention is safer, more environmentally protective than chemical bactericide common in general industry, and has preferable bactericidal effect.
Description
Technical field
The invention belongs to disease prevention techniques fields after picking fruit, and in particular to a kind of cherry method for disinfection.
Background technique
Prunus rosaceae is a kind of arbor fruit, originates in Europe, in 19th century incoming China.Because its color is red gorgeous
Bright and clean, sweet flavor is slightly sour, nutritive value it is high and by consumers.Studies have shown that the iron-content of cherry is especially high, every hundred
Up to 5.9 milligrams of iron-content in gram cherry, fruit first place, and cherry heat are occupy, it is sweet in flavor, there is QI invigorating, invigorating the spleen, stomach function regulating, dispel
Rheumatism and other effects.However, cherry thin skin succulence, during harvesting, transportation and packaging easily cause mechanical damage and by cause of disease
Bacterium infection, causes to rot.
On the other hand, the fast development with organic agriculture in recent years, organic food is more and more popular with consumers,
It is typically considered to more safer than traditional food.Since organic food has strictly insecticide and additive during plant development
Limitation, therefore the more non-organic food of the chemical contaminations such as pesticide residue is low, however on the other hand, since organic fruits and vegetables are in planting process
In animal wastes can only be used as fertilizer, too big difference is had no compared with non-organic fruits and vegetables by the probability of microbial contamination,
The total probability of organic fruits and vegetables pathogenic infection microorganism is even set to be higher than non-organic fruits and vegetables because of peasant household's misoperation sometimes.In recent years
Come, the organic cherry that Chinese organic cherry industry is greatly developed, but produces within Chinese territory is mainly used for exporting, and transports road
Path length, link are more, are easier to be influenced its market supply by microbial contamination, therefore use and meet organic food in the circulation process
Organic cherry is necessary after the antiseptic preservation technology processing picking that product require.
The existing antiseptic preservation technology of cherry mainly has deepfreeze, ca cold storage, decompression storage, preservative processing and applies
Film is fresh-keeping etc., and most effective one measure is cryopreservation and is used in combination chemical bactericide, but cryopreservation higher cost
And be easy to cause and damage to plants caused by sudden drop in temperature, and frequently pathogen is easily made to develop drug resistance using chemical bactericide, and chemical agent residual is exceeded
Human health can be endangered.Therefore, many researchs all are being dedicated to seeking safe and nontoxic and efficient disease prevention techniques at present.
Electrolysis water is water obtained from one kind is electrolysed diluted sodium chloride solution as special electrolysis unit, at present in food
More and more concerns have been obtained as disinfectant in industry.Application starting of the current electrolysis water in fresh fruit of vegetables is fresh-keeping
Soon, but universal cl concn is higher: effective chlorine density base in the electrolysis water as disclosed in the Chinese patent literatures such as CN102805145A
, all in 30mg/L or more, even as high as 100mg/L, this does not meet the requirement of organic food management system for this.
Various countries have very stringent management system to organic food, in general industry common fungicide cannot or only allow with
Extremely low concentration uses on organic food, if U.S.'s regulation organic food use is with secondary sodium chloride fungicide as main component
It is up to 4mg/L containing cl concn, therefore low concentration electrolysis water should be used in organic postharvest fruit and vegetable process.Therefore, still
Need to study a kind of method safely and effectively, using low concentration electrolysis water sterilized to organic cherry, to produce high-quality
Organic cherry.
Summary of the invention
Based on this, it is necessary in view of the deficienciess of the prior art, providing a kind of cherry method for disinfection.This method can have
Effect kills the microorganisms such as the bacterium on cherry surface, and does not influence the physicochemical characteristics of cherry.
To achieve the purpose of the present invention, it provides the following technical solutions:
A kind of cherry method for disinfection, comprising the following steps:
A. raw material selects: choosing the mature cherry without physical damnification is raw material；
B. pre-treatment: the cherry is cleaned, and it is pre-chilled；
C. sterilization processing: the cherry Jing Guo pre-treatment is immersed in acidic electrolytic water and handles 5-7min, then to institute
The fruit surface for stating cherry carries out air-drying processing, wherein the free available chlorine concentration of the acidic electrolytic water is 4 ± 0.5mg/
L, pH is 3.8 ± 0.1, oxidation-reduction potential 920-950mV；
D. it packs: will be sealed after the cherry of sterilization processing is packed with food-grade polyethylene class freshness protection package；
E. cold storing and fresh-keeping: by the packaged cherry stored under refrigeration.
According to some embodiments of the present invention, the acidic electrolytic water is the water for being electrolysed 0.9% (w/v) sodium chloride and being formed
Solution.
According to some embodiments of the present invention, in the sterilization processing step, the cherry Jing Guo pre-treatment is immersed
7min is handled in acidic electrolytic water.
According to some embodiments of the present invention, the free available chlorine concentration of the acidic electrolytic water is 4mg/L.
According to some embodiments of the present invention, the pH value of the acidic electrolytic water is 3.8.
According to some embodiments of the present invention, the oxidation-reduction potential of the acidic electrolytic water is 920mV.
According to some embodiments of the present invention, the cleaning in step b is to be cleaned with water, and the pre-cooling is to use water
The temperature of the cherry is dropped to 10 DEG C or less.
According to some embodiments of the present invention, the cold storing and fresh-keeping temperature in step e is 4 DEG C.
According to some embodiments of the present invention, the air-dried processing in step c is natural air drying.
Due to using above-mentioned processing step, the invention has the following advantages:
The present invention passes through the acidic electrolysis water process cherry of low concentration, more pacifies than chemical bactericide common in general industry
Entirely, more environmentally protective, meet the strict control regulation of organic food；By the present invention in that with having specific effective chlorine density,
The combined acidic electrolytic water of pH value and oxidation-reduction potential can be such that cherry passes through in stream to have preferable bactericidal effect
The safety issue as caused by microbial contamination is eased in journey, and can maintain good physicochemical characteristics；The present invention
Method have many advantages, such as it is easy to operate, can be mass and at low cost, can be applied to other organic farm products other than cherry,
It is suitble to large-scale promote and apply.
Detailed description of the invention
Fig. 1 is the process flow chart for carrying out sterilization processing to organic cherry by the acidic electrolytic water of low concentration；
Fig. 2 is shadow of the acidic electrolytic water to the survival volume of Ying Nuoke Listeria (A) and Escherichia coli (B) of low concentration
It rings, wherein DW: sterile water, AcEW:4mg/L acidic electrolytic water；Detection limit: 2log CFU/mL；
Fig. 3 is Ying Nuoke Listeria (A) caused by low concentration acidic electrolytic water and Escherichia coli (B) intracellular protein
Leakage rate, wherein DW: sterile water, AcEW:4mg/L acidic electrolytic water.
Specific embodiment
Following embodiment further illustrates the contents of the present invention, but should not be construed as limiting the invention.Without departing substantially from
In the case where spirit of that invention and essence, to modification made by the method for the present invention, step or condition and replaces, belong to the present invention
Range.
Unless otherwise specified, the conventional means that technological means used in embodiment is well known to those skilled in the art.
The index that the present invention evaluates organic cherry quality mainly has weightlessness, hardness, titrable acidity, pH and soluble solid
Object content, measuring method are as follows:
1) weightless measurement
Using weighing method, calculation formula is as follows:
In formula: W0For the weight (g) of sample storage 0 day；WxFor the weight (g) for storing xth day.In room temperature before sample measurement
Place 3h.
2) measurement of hardness
Using texture analyser measuring method, operating condition setting are as follows: strength induction member: 40kg, probe: 10mm diameter cylinder
Body, speed before surveying: 3.0mm/s, test speed: speed after 1.0mm/s is surveyed: 3.0mm/s, compression degree: 2.5mm, the time:
3.0s, trigger force: 5.0g.10min is being placed at room temperature for before sample measurement.Sample hardness test result is with peak force (ox, N) table
Show.
3) titrable acidity, pH and soluble solid content measurement
Taking juice is centrifuged after organic cherry is ground, and obtains supernatant, and adding appropriate distilled water dilution, (dilute strength does not influence to tie
Fruit), it is titrated with the NaOH solution (0.1M) demarcated, titration end-point is pH 8.2, as a result uses " g malic acid/100mL " table
Show.PH measures juice by pH meter and obtains.Soluble solid content measures juice by refractometer and obtains, as a result use " °
Brix " is indicated.
Embodiment 1
The present embodiment is first described bactericidal effect of the acidic electrolytic water of low concentration to pure bacterium solution, including following step
It is rapid:
1) bacterium solution prepares: Escherichia coli ATCC 25922 and Ying Nuoke Listeria ATCC 33090 are inoculated in pancreas respectively
In enzyme soya broth (TSB) and tryptic soy medium (TSBYE) containing 0.6% yeast extract, for 24 hours in 37 DEG C of cultures, make
Cell concentration is about 109CFU/mL, then repeated centrifugation 3 times under 8200 × g, 10min, 20 DEG C of centrifugal condition,
Thallus is rinsed with phosphate buffered saline (phosphate buffer saline, pH 7.2), and respectively obtaining concentration is
109The Escherichia coli of CFU/mL and Listeria bacteria suspension.
2) acidic electrolytic water of low concentration is prepared: electrolysis water described in this specification can be 0.9% (w/v) chlorine of electrolysis
Change the aqueous solution that sodium is formed, acidic electrolytic water is generated by the anode of electrolytic water generator, and initial free chloro concentration is 50mg/L
Left and right.Sterile water is added later to be diluted, makes its final 4 ± 0.5mg/L of cl concn, the measurement of cl concn is by survey chlorine reagent
Box is completed.
3) sterilization processing: 1mL bacterium solution is taken to be added separately to the acidic electrolytic water of 9mL sterile water (control group) and 9mL low concentration
In (processing group, effective chlorine density 4 ± 0.5mg/L, pH 3.8 ± 0.1, oxidation-reduction potential 920-950mV), respectively handle 3,
5,7,10min then take 1mL solution to be added in 9mL neutralizer, react 5min to terminate bactericidal effect.
4) coated plate counts: using phosphate buffered saline dilute respectively two kinds of bacterium solutions of the sterilization processing Jing Guo step 2
It releases, appropriate dilution is taken to carry out coated plate counting, Escherichia coli are applied in tryptic soy agar (TSA), and Listeria, which is applied to, to be contained
In the tryptic soy agar (TSAYE) of 0.6% yeast extract.
5) it intracellular protein leakage measuring: is surveyed using intracellular protein leakage rate of the coomassie brilliant blue to two kinds of bacterium solutions
It is fixed, damaged degree of the reflection sterilization mode to cell membrane.
Under the conditions of the as shown in Figure 2 sterilization processing, strain quantity can be made to have in pure bacterium solution and largely reduced.With control group
(DW) it compares, the Listeria quantity after 4mg/L acidic electrolytic water (AcEW) handles 3min reduces 4.2log CFU/
ML, quantity tends towards stability (see the A in Fig. 2) later；And Escherichia coli are then more sensitive to acidic electrolytic water, number is after 5min
It drops to detection and limits following (detection is limited to 2log CFU/mL) (see the B in Fig. 2).Wherein, effective chlorine density, pH and redox
Current potential three has codetermined the germicidal efficiency of electrolysis water.For example, when ph decreases, effective chlorine density and oxidation reduction potential value
It can significantly reduce, germicidal efficiency is caused to weaken.
The leakage of intracellular matter can reflect the damaged degree of cell membrane.The protein macromolecular group important as cell
It at substance, will not leak into outside cell membrane under normal circumstances, unless permeability of cell membranes is changed.Analyze low concentration
The leakage situation of intracellular protein, can reflect the damaged degree of bacterium cell membrane after acidic electrolysis water process bacterium.Experimental result
Show that the acidic electrolytic water of low concentration can cause a degree of destruction to bacterium cell membrane, permeability of cell membrane is caused to change
Become, protein from leaking out into the cell, so as to cause bacterial death.The albumen leakage rate of Listeria is less (see the A of Fig. 3),
The albumen leakage rate of Escherichia coli is more (see the B of Fig. 3), illustrates that Listeria is preferable to the patience of low concentration acidic electrolytic water,
This experimental result is consistent with above-mentioned germicidal efficiency experimental result.
This embodiment has done measurement early period to the bactericidal effect of the acidic electrolytic water of low concentration, and germicidal efficiency is kept after 7min
Stablize, it is little with 5min treatment effect difference, it can show that 5-7min is optimal sterilization processing time, the killing on cherry for after
Bacterium application provides foundation.
Embodiment 2
The effect that the present embodiment carries out sterilization processing to cherry to the acidic electrolytic water of low concentration is described, including following
Step:
1) raw material selects: buying fresh mature organic cherry in market is raw material, it is desirable that size and weight are almost the same,
The defects of without physical damnification.
2) it pre-treatment: because applicant location cherry is all import, should have been carried out in the process of circulation after adopting basic
Sterilization processing, therefore in order to test the bactericidal effect of the invention method, the object bacteria that the later period carries out cherry is inoculated with.Cherry after purchase
Peach dips 70% alcohol with paper handkerchief and gently wipes after water cleans and after fountain minitype fruits pre-cooling machine equipment carries out water pre-cooling
Fruit surface is wiped, impurity and possible remaining background bacterium are removed.Cherry temperature within half an hour can be made to drop to using water pre-cooling
10 DEG C hereinafter, slow down the metabolism and quality comparison speed of tissue, the shelf life of extending fruit.
3) object bacteria resistance culture: respectively by Escherichia coli ATCC 25922 and Ying Nuoke Listeria ATCC 33090 by
The Tryptic Soy culture containing 0.6% yeast extract that step is incubated at the tryptic soy medium for having added acidum nalidixicum and has added acidum nalidixicum
In base, both make to be grown on tryptic soy agar containing 50 μ g/mL acidum nalidixicums respectively and containing 50 μ g/mL acidum nalidixicums
In tryptic soy agar containing 0.6% yeast extract.Exclusion when this process is to examine organic cherry surface disinfection effect later
The interference of possible remaining background bacterium.
4) cherry is inoculated with: will adapt to the Escherichia coli ATCC 25922 and Ying Nuoke Listeria of acidum nalidixicum respectively
The pure bacterium solution of ATCC33090 is diluted to 10 with 0.1% peptone buffer solution (peptone water)7CFU/mL and
108The organic cherry of step 3) is immersed two kinds of bacterium solution 5min by CFU/mL respectively, and 30min is blown on aseptic operating platform later makes
Its surface air-dries.
5) acidic electrolytic water of low concentration is prepared: with 1 step 2) of embodiment.
6) sterilization processing: sterile water (control group) and low concentration will be immersed respectively by the organic cherry of step 4) processing
Acidic electrolytic water (processing group, free available chlorine concentration 4 ± 0.5mg/L, pH 3.8 ± 0.1, oxidation-reduction potential 920-
950mV) respectively handle 7min in solution, processing, which is placed in aseptic operating platform, blows 30min and air-dry its surface.
7) pack: with food-grade polyethylene class freshness protection package will by step 6) treated seals after organic cherry packs；
8) cold storing and fresh-keeping: the organic cherry being packaged is stored in 4 DEG C of temperature.
Compared with untreated fish group, free available chlorine concentration is that the acidic electrolytic water of 4mg/L can make organic cherry surface big
Enterobacteria quantity reduces 1.77log CFU/g, and Listeria quantity reduces 0.55log CFU/g, it is seen that bacterium is under attachment state
It is more stronger to the resistance of sterilized water than under suspended state, and gram-positive bacteria is also stronger to the patience of acidic electrolytic water (table 1).
Influence of the acidic electrolytic water of 1 low concentration of table to organic cherry surface strain quantity
Note: result is 3 duplicate mean+SDs in table.Significant difference between different letter expressions processing (P <
0.05)。
Treated that organic cherry is stored 10 days under the conditions of 4 DEG C for the acidic electrolytic water of low concentration, organic with control group
Cherry is compared, and significant changes do not occur for the characteristics such as physical chemistry: (1) fruit reason weightless within storage period mainly by
Caused by fruit surface transpiration and internal respiration.This experimental results showed that, at the acidic electrolytic water of low concentration
The weight-loss ratio of the organic cherry of reason is without significant change within 10 day storage period, and control group changes greatly (table 2)；At (2) two groups
The hardness of cherry under reason mode kept stable within storage period, and group difference is less (table 3)；(3) pass through low concentration
The titrable acidity of cherry of acidic electrolysis water process have certain fluctuation within storage period compared with sterile water control group, but it is total
Two groups of difference of body are less (table 4)；(4) pH value of the cherry by the acidic electrolysis water process of low concentration is protected substantially within storage period
It is fixed to keep steady, and with control group without significant difference (table 5)；(5) cherry by the acidic electrolysis water process of low concentration is in storage period
Interior soluble solid content is in rising trend, illustrates that the acidic electrolytic water of low concentration of the invention can preferably keep cherry
The soluble solid content (table 6) of its fruit.These results explanation, treated that cherry is not only micro- for 4mg/L acidic electrolytic water
Biomass is reduced, and fruit meat toughness and mouthfeel also still kept good state within 10 days storage periods.
The acidic electrolytic water of 2 low concentration of table is to organic cherry effect of weightlessness
Note: result is 3 duplicate mean+SDs in table.Significant difference (P between different capitalization expression processing
< 0.05), different lowercases indicate to handle significant difference (P < 0.05) between interior storage time.
Influence of the acidic electrolytic water of 3 low concentration of table to organic cherry hardness
Note: result is 3 duplicate mean+SDs in table.Significant difference (P between different capitalization expression processing
< 0.05), different lowercases indicate to handle significant difference (P < 0.05) between interior storage time.
Influence of the acidic electrolytic water of 4 low concentration of table to organic cherry titrable acidity
Note: result is 3 duplicate mean+SDs in table.Significant difference (P between different capitalization expression processing
< 0.05), different lowercases indicate to handle significant difference (P < 0.05) between interior storage time.
Influence of the acidic electrolytic water of 5 low concentration of table to organic cherry pH
Note: result is 3 duplicate mean+SDs in table.Significant difference (P between different capitalization expression processing
< 0.05), different lowercases indicate to handle significant difference (P < 0.05) between interior storage time.
Influence of the acidic electrolytic water of 6 low concentration of table to cherry soluble solid content
Note: result is 3 duplicate mean+SDs in table.Significant difference (P between different capitalization expression processing
< 0.05), different lowercases indicate to handle significant difference (P < 0.05) between interior storage time.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Claims (9)
1. a kind of cherry method for disinfection, it is characterised in that the following steps are included:
A. raw material selects: choosing the mature cherry without physical damnification is raw material；
B. pre-treatment: the cherry is cleaned, and it is pre-chilled；
C. sterilization processing: the cherry Jing Guo pre-treatment is immersed in acidic electrolytic water and handles 5-7min, then to the cherry
The fruit surface of peach carries out air-drying processing, wherein the free available chlorine concentration of the acidic electrolytic water is 4 ± 0.5mg/L, pH
Value is 3.8 ± 0.1, oxidation-reduction potential 920-950mV；
D. it packs: will be sealed after the cherry of sterilization processing is packed with food-grade polyethylene class freshness protection package；
E. cold storing and fresh-keeping: by the packaged cherry stored under refrigeration.
2. cherry method for disinfection according to claim 1, which is characterized in that the acidic electrolytic water is electrolysis 0.9%
(w/v) aqueous solution that sodium chloride is formed.
3. cherry method for disinfection according to claim 1, which is characterized in that in the sterilization processing step, before passing through
The cherry of processing, which immerses in acidic electrolytic water, handles 7min.
4. cherry method for disinfection according to claim 1, which is characterized in that the free available chlorine of the acidic electrolytic water
Concentration is 4mg/L.
5. cherry method for disinfection according to claim 1, which is characterized in that the pH value of the acidic electrolytic water is 3.8.
6. cherry method for disinfection according to claim 1, which is characterized in that the oxidation-reduction potential of the acidic electrolytic water
For 920mV.
7. cherry method for disinfection according to claim 1, which is characterized in that the cleaning in step b is to be carried out with water
Cleaning, the pre-cooling are that the temperature of the cherry is dropped to 10 DEG C or less with water.
8. cherry method for disinfection according to claim 1, which is characterized in that the cold storing and fresh-keeping temperature in step e is 4 DEG C.
9. cherry method for disinfection according to claim 1, which is characterized in that the air-dried processing in step c is natural air drying.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506959A (en) * | 2019-09-17 | 2019-11-29 | 山东省农业科学院农产品研究所 | With subacidity electrolyzed oxidizing water to the system and method for fruit precooling and cleaning and fresh-keeping |
| CN110604170A (en) * | 2019-09-17 | 2019-12-24 | 山东省农业科学院农产品研究所 | Cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging |
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| JP2005125276A (en) * | 2003-10-27 | 2005-05-19 | Asahi Pretec Corp | Sterilizing electrolytic water making apparatus |
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| CN103332769A (en) * | 2013-07-02 | 2013-10-02 | 山西农业大学 | Electrolyzed functional water for preserving freshness of oranges and method for preserving freshness of oranges by using same |
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| CN110506959A (en) * | 2019-09-17 | 2019-11-29 | 山东省农业科学院农产品研究所 | With subacidity electrolyzed oxidizing water to the system and method for fruit precooling and cleaning and fresh-keeping |
| CN110604170A (en) * | 2019-09-17 | 2019-12-24 | 山东省农业科学院农产品研究所 | Cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging |
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