CN110050830A - A kind of Rambutan preservative and preparation method thereof - Google Patents
A kind of Rambutan preservative and preparation method thereof Download PDFInfo
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- CN110050830A CN110050830A CN201910360228.4A CN201910360228A CN110050830A CN 110050830 A CN110050830 A CN 110050830A CN 201910360228 A CN201910360228 A CN 201910360228A CN 110050830 A CN110050830 A CN 110050830A
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- rambutan
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- preservative
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- 244000183331 Nephelium lappaceum Species 0.000 title claims abstract description 62
- 235000007861 rambutan Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- 239000003755 preservative agent Substances 0.000 title claims abstract description 34
- 230000002335 preservative effect Effects 0.000 title claims abstract description 32
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 32
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 20
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 17
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 17
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 17
- 239000001527 calcium lactate Substances 0.000 claims abstract description 17
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 17
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 17
- 239000000467 phytic acid Substances 0.000 claims abstract description 17
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 17
- 229940068041 phytic acid Drugs 0.000 claims abstract description 17
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 17
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 17
- 239000011780 sodium chloride Substances 0.000 claims abstract description 16
- 102000004160 Phosphoric Monoester Hydrolases Human genes 0.000 claims abstract description 13
- 108090000608 Phosphoric Monoester Hydrolases Proteins 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 230000000694 effects Effects 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 10
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 5
- 235000011007 phosphoric acid Nutrition 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 description 13
- 241001122767 Theaceae Species 0.000 description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 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 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930191978 Gibberellin Natural products 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 description 1
- 239000003448 gibberellin Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000008518 non respiratory effect Effects 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000012286 potassium permanganate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 230000007704 transition 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
- A23B7/14—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of Rambutan preservatives and preparation method thereof, belong to antistaling agent product technical field；The wherein parts by weight of each component are as follows: 0.5-1.5 parts of calcium lactate, 1-1.5 parts of tea polyphenols, 1-3 parts of sodium chloride, 4.5-20 parts of phosphatase 11,10-20 parts of phytic acid；Preparation step are as follows: weigh each component according to parts by weight, the pure water of 50-60 times of weight pH=7 is added, Rambutan preservative is made after mixing；The antistaling agent can play antibacterial, effect of color protection, can effectively solve the problem that rambutan brown, problem of rotting, extend freshness date of the rambutan in storage and transportational process.
Description
Technical field
The present invention relates to a kind of antistaling agents and preparation method thereof, and in particular to a kind of Rambutan preservative and preparation method thereof
Belong to antistaling agent product technical field.
Background technique
Rambutan, Sapindaceae nephelium lappaceum belong to the rare fruit in the torrid zone, are a kind of non-respiratory transition type fruits, originate in Malaysia group
Island.Its is full of nutrition, the thick juice of meat is more, has both the flavor of lichee and grape, has the title of " fruit king " in Thailand.The rambutan in China
There is larger area plantation in areas such as Hainan, mainly by from Southeast Asia import, the period of during which storage transport is long.Rambutan
Maturity period concentrate on the annual 6-8 month, but easily there is pericarp dehydration, rotten and the problems such as damage to plants caused by sudden drop in temperature after adopting in it in storage and transportation,
Seriously reduce rambutan fruit shelf life and commodity value.
People's lives quality further increases, and commerce and trade intercommunication allows the common people that can have the tropical fruit (tree) of fresh and healthy as this,
It is people's happiness and one of the tropical fruit (tree) eaten well, because storing and transporting due to rambutan, delicate mouthfeel, sour-sweet succulence, full of nutrition
The reasons such as the defeated time is longer, self preservativity of fruit is poor, thus to use technology preservation method can delay by rambutan it is brown
Become.Though the controlled atmosphere applied in rambutan preservation and freshness at present, low temperature etc. achieve good effect, its equipment investment and fortune
It is also high to seek cost, and there are security risks for common chemical method.The present invention is taken with a variety of natural plant extracts and minerals
With forming, allow southeast subtropical fruit that can enter market sale with keep vivid appearance by this preservation technology.
Application No. is 201310464787.2 invention, a kind of Rambutan preservative and preparation method thereof is disclosed: it weighs
The different Vc sodium of 0.1 ~ 2g glutamic acid, 2 ~ 7g, 1 ~ 3g lignin, 0.3 ~ 0.5g activated alumina, 0.3 ~ 2g chitosan, 0.1 ~
0.3g potassium permanganate, 0.5 ~ 2g gibberellin, 3 ~ 5g citric acid, 2 ~ 4g tartaric acid, 9 ~ 14g phosphoric acid, 1 ~ 3g sorbic acid,
0.5 ~ 0.8g salicylic acid, surplus pH value be 7 pure water, be uniformly mixed, 1kg antistaling agent is made, which can be more preferable
It is that rambutan is fresh-keeping.But contained substance is relatively more, it is complicated.
Summary of the invention
The present invention relates to a kind of Rambutan preservatives and preparation method thereof, specifically with calcium lactate, tea polyphenols, sodium chloride,
Phosphoric acid, phytic acid are primary raw material, and the pure water of 50-60 times of weight pH=7 is uniformly mixed with above-mentioned each component to that rambutan is made is fresh-keeping
Agent, the antistaling agent can play antibacterial, effect of color protection, effectively solve the problems, such as rambutan brown, rot, and extend rambutan and storing
With the freshness date in transportational process.
In order to achieve the above object, the technical scheme adopted by the invention is that:
A kind of Rambutan preservative and preparation method thereof, the weight of each component are as follows:
0.5-1.5 parts of calcium lactate, 1-1.5 parts of tea polyphenols, 1-3 parts of sodium chloride, 4.5-20 parts of phosphatase 11,10-20 parts of phytic acid.
A kind of Rambutan preservative and preparation method thereof, the weight of each component are as follows:
0.5-0.6 parts of calcium lactate, 1-1.2 parts of tea polyphenols, 1-1.5 parts of sodium chloride, 4.5-16 parts of phosphatase 11,10-12 parts of phytic acid.
A kind of Rambutan preservative and preparation method thereof, the weight of each component are as follows:
0.6-1 parts of calcium lactate, 1.2-1.4 parts of tea polyphenols, 1.5-2 parts of sodium chloride, 6-18 parts of phosphatase 11,12-15 parts of phytic acid.
A kind of Rambutan preservative and preparation method thereof, the weight of each component are as follows:
1-1.5 parts of calcium lactate, 1.4-1.5 parts of tea polyphenols, 2-3 parts of sodium chloride, 8-20 parts of phosphatase 11,15-20 parts of phytic acid
A kind of Rambutan preservative and preparation method thereof, specifically weighs calcium lactate, tea polyphenols, chlorination according to above-mentioned parts by weight
Sodium, phosphoric acid and phytic acid are added the pure water of pH=7 of 50-60 times of weight, antistaling agent are made after mixing.
A kind of Rambutan preservative and preparation method thereof, specifically used method are as follows: in 0-25 DEG C of temperature range, by red hair
Pellet impregnates 30-60 min in antistaling agent, realizes that rambutan freshness date extends 5-6 days effects.
The present invention has the advantage that
Fresh dose produced by the present invention can play antibacterial, effect of color protection, effectively solve the problems, such as rambutan brown, rot, extend red
The red freshness date in storage and transportational process of hair.
Specific embodiment
The present invention is described in further details below by embodiment, these embodiments are only used to illustrate the present invention, and
It does not limit the scope of the invention.
Embodiment 1
A kind of Rambutan preservative and preparation method thereof, the weight of each component are as follows:
0.5 part of calcium lactate, 1 part of tea polyphenols, 1 part of sodium chloride, 4.5 parts of phosphatase 11,10 parts of phytic acid.
A kind of Rambutan preservative and preparation method thereof, preparation step are as follows:
Each component is weighed according to parts by weight, surplus is the pure water of pH=7, and the antistaling agent of 1500 kg is made after mixing.
A kind of Rambutan preservative and preparation method thereof, application method are as follows: fresh rambutan is placed in 15 DEG C of antistaling agents
40 min are impregnated, rambutan can be made to preferably keep chromatic colour, and decayed fruit rate reduces by 30%, freshness date extends 5 days.
Embodiment 2
A kind of Rambutan preservative and preparation method thereof, the weight of each component are as follows:
1.5 parts of calcium lactate, 1.5 parts of tea polyphenols, 3 parts of sodium chloride, 20 parts of phosphoric acid, 20 parts of phytic acid.
A kind of Rambutan preservative and preparation method thereof, preparation step are as follows:
Each component is weighed according to parts by weight, surplus is the pure water of pH=7, and the antistaling agent of 2500 kg is made after mixing.
A kind of Rambutan preservative and preparation method thereof, application method are as follows: fresh rambutan is placed in 25 DEG C of antistaling agents
30 min are impregnated, rambutan can be made to preferably keep chromatic colour, and decayed fruit rate reduces by 20%, freshness date extends 5 days.
Embodiment 3
A kind of Rambutan preservative and preparation method thereof, the weight of each component are as follows:
1.0 parts of calcium lactate, 1.2 parts of tea polyphenols, 2 parts of sodium chloride, 7 parts of phosphatase 11,15 parts of phytic acid.
A kind of Rambutan preservative and preparation method thereof, preparation step are as follows:
Each component is weighed according to parts by weight, surplus is the pure water of pH=7, and the antistaling agent of 2000 kg is made after mixing.
A kind of Rambutan preservative and preparation method thereof, application method are as follows: fresh rambutan is placed in 0 DEG C of antistaling agent and is soaked
60 min are steeped, rambutan can be made to preferably keep chromatic colour, and decayed fruit rate reduces by 30%, freshness date extends 6 days.
Embodiment 4
A kind of Rambutan preservative and preparation method thereof, the weight of each component are as follows:
0.8 part of calcium lactate, 1.1 parts of tea polyphenols, 1.5 parts of sodium chloride, 5 parts of phosphatase 11,12 parts of phytic acid.
A kind of Rambutan preservative and preparation method thereof, preparation step are as follows:
Each component is weighed according to parts by weight, surplus is the pure water of pH=7, and the antistaling agent of 1600 kg is made after mixing.
A kind of Rambutan preservative and preparation method thereof, application method are as follows: fresh rambutan is placed in 4 DEG C of antistaling agents and is soaked
60 min are steeped, rambutan can be made to preferably keep chromatic colour, and decayed fruit rate reduces by 30%, freshness date extends 6 days.
Embodiment 5
A kind of Rambutan preservative and preparation method thereof, the weight of each component are as follows:
1.2 parts of calcium lactate, 1.2 parts of tea polyphenols, 2.5 parts of sodium chloride, 8 parts of phosphatase 11,18 parts of phytic acid.
A kind of Rambutan preservative and preparation method thereof, preparation step are as follows:
Each component is weighed according to parts by weight, surplus is the pure water of pH=7, and the antistaling agent of 2200 kg is made after mixing.
A kind of Rambutan preservative and preparation method thereof, application method are as follows: fresh rambutan is placed in 18 DEG C of antistaling agents
45 min are impregnated, rambutan can be made to preferably keep chromatic colour, and decayed fruit rate reduces by 25%, freshness date extends 5 days.
Claims (6)
1. a kind of Rambutan preservative and preparation method thereof, it is characterised in that: the weight of each component are as follows:
0.5-1.5 parts of calcium lactate, 1-1.5 parts of tea polyphenols, 1-3 parts of sodium chloride, 4.5-20 parts of phosphatase 11,10-20 parts of phytic acid.
2. a kind of Rambutan preservative and preparation method thereof, it is characterised in that: the weight of each component are as follows:
0.5-0.6 parts of calcium lactate, 1-1.2 parts of tea polyphenols, 1-1.5 parts of sodium chloride, 4.5-16 parts of phosphatase 11,10-12 parts of phytic acid.
3. a kind of Rambutan preservative and preparation method thereof, it is characterised in that: the weight of each component are as follows:
0.6-1 parts of calcium lactate, 1.2-1.4 parts of tea polyphenols, 1.5-2 parts of sodium chloride, 6-18 parts of phosphatase 11,12-15 parts of phytic acid.
4. a kind of Rambutan preservative and preparation method thereof, it is characterised in that: the weight of each component are as follows:
1-1.5 parts of calcium lactate, 1.4-1.5 parts of tea polyphenols, 2-3 parts of sodium chloride, 8-20 parts of phosphatase 11,15-20 parts of phytic acid.
5. a kind of Rambutan preservative and preparation method thereof, it is characterised in that: weighed according to parts by weight described in claim 1-4
Calcium lactate, tea polyphenols, sodium chloride, phosphoric acid and phytic acid are added the pure water of pH=7 of 50-60 times of weight, guarantor are made after mixing
Fresh dose.
6. a kind of Rambutan preservative and preparation method thereof, it is characterised in that: specifically used method are as follows: in 0-25 DEG C of temperature range
It is interior, rambutan is impregnated into 30-60 min in antistaling agent, realizes that rambutan freshness date extends 5-6 days effects.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910360228.4A CN110050830A (en) | 2019-04-30 | 2019-04-30 | A kind of Rambutan preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910360228.4A CN110050830A (en) | 2019-04-30 | 2019-04-30 | A kind of Rambutan preservative and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN110050830A true CN110050830A (en) | 2019-07-26 |
Family
ID=67321873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910360228.4A Pending CN110050830A (en) | 2019-04-30 | 2019-04-30 | A kind of Rambutan preservative and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN110050830A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112205392A (en) * | 2020-10-12 | 2021-01-12 | 潍坊郭牌农业科技有限公司 | Watermelon pollen storage and preservation process |
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Cited By (2)
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|---|---|---|---|---|
| CN112205392A (en) * | 2020-10-12 | 2021-01-12 | 潍坊郭牌农业科技有限公司 | Watermelon pollen storage and preservation process |
| CN112205392B (en) * | 2020-10-12 | 2022-03-15 | 潍坊郭牌农业科技有限公司 | Watermelon pollen storage and preservation process |
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