CN110200067B - Fresh-keeping method for okra - Google Patents
Fresh-keeping method for okra Download PDFInfo
- Publication number
- CN110200067B CN110200067B CN201910612190.5A CN201910612190A CN110200067B CN 110200067 B CN110200067 B CN 110200067B CN 201910612190 A CN201910612190 A CN 201910612190A CN 110200067 B CN110200067 B CN 110200067B
- Authority
- CN
- China
- Prior art keywords
- okra
- fresh
- soaking
- keeping
- airing
- 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.)
- Active
Links
- 241001075517 Abelmoschus Species 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims abstract description 8
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000003860 storage Methods 0.000 claims abstract description 16
- 238000002791 soaking Methods 0.000 claims abstract description 14
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000006378 damage Effects 0.000 claims abstract description 8
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 239000011248 coating agent Substances 0.000 claims abstract description 7
- 238000000576 coating method Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 229930002875 chlorophyll Natural products 0.000 abstract description 7
- 235000019804 chlorophyll Nutrition 0.000 abstract description 7
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 7
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 238000004321 preservation Methods 0.000 description 5
- 230000004580 weight loss Effects 0.000 description 5
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Natural products C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 description 4
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical compound C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 description 4
- 239000006013 carbendazim Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000004507 Abelmoschus esculentus Species 0.000 description 1
- 235000003934 Abelmoschus esculentus Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000006355 external stress Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Images
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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
Abstract
The invention discloses a fresh-keeping method of okra, which comprises the following steps: (1) pretreatment: selecting okra with consistent size, uniform color and no mechanical damage or pest as an experimental material, cleaning with clear water, and airing for later use. (2) And (3) sterilization treatment: soaking the okra pretreated in the step (1) in 0.1-0.5% of Fenker for 1-3 min. (3) Fresh-keeping treatment: and (3) fully soaking the okra in the step (2) in a gamma-aminobutyric acid solution with the concentration of 0-15mmol/L for 2-5min, and naturally airing the okra in a ventilated place after the coating is uniform. (4) And (3) storage at normal temperature: and (4) storing the okra obtained in the step (3) at room temperature (24-26 ℃). Experiments prove that the technology is practical, safe and effective, the water loss of the okra is reduced after the okra is treated for 18 days, the chlorophyll content is improved by 37 percent, the Vc content is improved by 69 percent, and the shelf life and the storage quality of the okra after being picked can be effectively prolonged.
Description
Technical Field
The invention relates to a storage and preservation technology of fruits and vegetables, in particular to a preservation method of okra.
Background
Okra (Abelmoschus esculentus) belongs to annual herbaceous plants of okra of Malvaceae, has tender fruit meat, smooth mouthfeel and unique flavor, and has high nutritional value and certain medical and health care functions because fruits contain abundant viscous polysaccharide, protein, vitamins, flavone and the like. With the increasing attention on green and organic vegetables in society, okra has gained more and more attention as one of the vegetables with both nutrition and health care functions. However, due to the fact that the okra fruits have large surface areas and fine fluff, and lose edible value due to dehydration and aging after picking, consumption and circulation of the okra are greatly influenced by the factors, and therefore the okra is subjected to fresh-keeping treatment in a safe and effective mode, and application quality of the okra in the aspects of storage, fresh keeping, processing and the like can be improved.
Gamma-aminobutyric acid (GABA) is a four-carbon nonprotein amino acid, widely exists in plants, animals and microorganisms in a free state, has no toxic or side effects on the environment and human health when used on plants or fruits and vegetables, has been approved for use in foods as a novel food functional factor, and has been approved and confirmed by the U.S. environmental protection agency. Therefore, in recent years, the research on GABA has become a new focus. Researches show that GABA can effectively help organisms to resist external stress and reduce harm caused by active oxygen. Exogenous GABA can promote the accumulation of endogenous GABA and proline in fruits and vegetables such as peaches, melons, bananas and the like, increase the enzyme activity of an antioxidant system, maintain the energy level, reduce the accumulation of active oxygen and membrane lipid peroxidation and improve the stress resistance of the fruits.
The invention optimizes the formula of the okra before the okra is pre-treated and the harvested okra is treated by GABA, and discusses a green, environment-friendly, safe and effective okra preservation method.
Disclosure of Invention
The invention relates to a fresh-keeping method of okra, belonging to the storage and fresh-keeping technology of fruits and vegetables. Aims to provide a practical, safe and effective okra preservation technology, which can not only make full use of the existing commercial technology to rapidly realize industrial production, but also ensure the quality of the stored products and prolong the shelf life of the products to the maximum extent.
The method comprises the following specific steps:
(1) pretreatment: selecting okra with consistent size, uniform color and no mechanical damage or pest as an experimental material, cleaning with clear water, and airing for later use.
(2) And (3) sterilization treatment: soaking the okra pretreated in the step (1) in 0.1-0.5% of Fenker for 1-3 min.
(3) Fresh-keeping treatment: and (2) fully soaking the okra in the step (1) in a gamma-GABA solution of 0 mmol/L-15 mmol/L for 3min, and naturally airing the okra in a ventilated place after the coating is uniform.
(4) And (3) storage at normal temperature: and (4) storing the okra obtained in the step (3) at room temperature (20-26 ℃).
The invention provides a safe and effective okra preservation technology. After 18 days of storage, okra can maintain high water content, chlorophyll content is increased by 37%, and VCThe content is increased by 69%, and the fresh-keeping effect is obvious.
Drawings
FIG. 1 shows the effect of different treatment conditions on the weight loss rate of okra;
FIG. 2 is a graph showing the effect of different treatment conditions on the change in okra chlorophyll;
fig. 3 is a graph showing the effect of different treatment conditions on the ascorbic acid content of okra.
Detailed Description
Example 1
(1) Pretreatment: selecting okra with consistent size, uniform color and no mechanical damage or pest as an experimental material, cleaning with clear water, and airing for later use.
(2) And (3) sterilization treatment: soaking the okra pretreated in the step (1) in 0.1% of carbendazim for 1 min.
(3) Fresh-keeping treatment: and (3) fully soaking the okra in the step (2) in clear water for 3min, and naturally airing the okra in a ventilated place after the coating is uniform.
(4) And (3) storage at normal temperature: and (4) storing the okra obtained in the step (3) at room temperature (24-26 ℃).
After 18 days of storage, the weight loss rate of the okra is 11.1 percent, the chlorophyll content is 0.0745mg/g, VCThe content was 3.61mg/100 g.
Example 2
(1) Pretreatment: selecting okra with consistent size, uniform color and no mechanical damage or pest as an experimental material, cleaning with clear water, and airing for later use.
(2) And (3) sterilization treatment: soaking the okra pretreated in the step (1) in 0.2% of carbendazim for 3 min.
(3) Fresh-keeping treatment: and (3) fully soaking the okra in the step (2) in a gamma-GABA solution of 5mmol/L for 3min, and naturally airing the okra in a ventilated place after the coating is uniform.
(4) And (3) storage at normal temperature: and (4) storing the okra obtained in the step (3) at room temperature (24-26 ℃). After 18 days of storage, the weight loss rate of the okra is 8.7 percent, the chlorophyll content is 0.086mg/g, VCThe content was 5.55mg/100 g.
Example 3
(1) Pretreatment: selecting okra with consistent size, uniform color and no mechanical damage or pest as an experimental material, cleaning with clear water, and airing for later use.
(2) And (3) sterilization treatment: soaking the okra pretreated in the step (1) in 0.5% of carbendazim for 3 min.
(3) Fresh-keeping treatment: and (3) fully soaking the okra in the step (2) in a gamma-GABA solution of 10mmol/L for 3min, and naturally airing the okra in a ventilated place after the coating is uniform.
(4) And (3) storage at normal temperature: and (4) storing the okra obtained in the step (3) at room temperature (24-26 ℃). After 18 days of storage, the weight loss rate of the okra is 10.1 percent, the chlorophyll content is 0.1025mg/g, and the VC content is 6.11mg/100 g.
Example 4
(1) Pretreatment: selecting okra with consistent size, uniform color and no mechanical damage or pest as an experimental material, cleaning with clear water, and airing for later use.
(2) And (3) sterilization treatment: soaking the okra pretreated in the step (1) in 0.4% of carbendazim for 3 min.
(3) Fresh-keeping treatment: and (3) fully soaking the okra in the step (2) in a gamma-GABA solution of 15mmol/L for 3min, and naturally airing the okra in a ventilated place after the coating is uniform.
(4) And (3) storage at normal temperature: and (4) storing the okra obtained in the step (3) at room temperature (24-26 ℃). After 18 days of storage, the weight loss rate of the okra is 10.8 percent, the chlorophyll content is 0.0837mg/g, VCThe content was 5.55mg/100 g.
Claims (1)
1. A fresh-keeping method of okra is characterized by comprising the following specific steps:
(1) pretreatment: selecting okra with consistent size, uniform color and no mechanical damage or pest as an experimental material, cleaning with clear water, and airing for later use;
(2) and (3) sterilization treatment: soaking the okra pretreated in the step (1) in 0.5% of Fenker for 3 min;
(3) fresh-keeping treatment: fully soaking the okra in the step (2) in a gamma-aminobutyric acid solution with the concentration of 10mmol/L for 3min, and naturally airing the okra in a ventilated place after the coating is uniform;
(4) and (3) storage at normal temperature: and (4) storing the okra obtained in the step (3) at the room temperature of 24-26 ℃.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910612190.5A CN110200067B (en) | 2019-07-08 | 2019-07-08 | Fresh-keeping method for okra |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910612190.5A CN110200067B (en) | 2019-07-08 | 2019-07-08 | Fresh-keeping method for okra |
Publications (2)
Publication Number | Publication Date |
---|---|
CN110200067A CN110200067A (en) | 2019-09-06 |
CN110200067B true CN110200067B (en) | 2021-08-27 |
Family
ID=67796681
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910612190.5A Active CN110200067B (en) | 2019-07-08 | 2019-07-08 | Fresh-keeping method for okra |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110200067B (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112715648B (en) * | 2021-01-03 | 2023-05-09 | 贵阳学院 | Air-conditioning compound fresh-keeping method for okra coating film |
CN114468036B (en) * | 2021-12-03 | 2024-03-26 | 浙江万里学院 | Fresh-keeping preparation of okra, and preparation method and application thereof |
Citations (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1080472A (en) * | 1992-06-25 | 1994-01-12 | 罗姆和哈斯公司 | Antifungal and herbicidal triazoles |
CN102461645A (en) * | 2010-11-14 | 2012-05-23 | 中国科学院华南植物园 | Storage and fresh-keeping method of hibiscus esulentus L. tender pod |
CN103976023A (en) * | 2014-05-26 | 2014-08-13 | 程礼华 | Okra yogurt beverage and preparation method thereof |
CN104981160A (en) * | 2012-12-19 | 2015-10-14 | 美国陶氏益农公司 | Pesticidal compositions and processes related thereto |
CN105029280A (en) * | 2015-09-02 | 2015-11-11 | 安徽科技学院 | Making method for seasoned leaf mustard and okra |
EP2962568A1 (en) * | 2014-07-01 | 2016-01-06 | Basf Se | Mixtures comprising a bacillus amyliquefaciens ssp. plantarum strain and a pesticide |
MX2015009539A (en) * | 2013-03-14 | 2016-03-04 | Thomas T Yamashita | Compositions for enhancing pollination and methods for using same. |
CN105410917A (en) * | 2015-12-07 | 2016-03-23 | 安徽科技学院 | Low-sugar okra and pumpkin can and making method thereof |
CN106343234A (en) * | 2016-08-30 | 2017-01-25 | 张文墨 | Chicken feed additive for improving intestinal functions |
CN106417568A (en) * | 2016-09-27 | 2017-02-22 | 山东棉花研究中心 | Storage, preservation and drying method of fresh abelmoschus esculentus fruits |
CN106922720A (en) * | 2015-12-30 | 2017-07-07 | 江苏龙灯化学有限公司 | A kind of bactericidal composition |
CN107439670A (en) * | 2017-08-11 | 2017-12-08 | 巢湖美维食品有限公司 | A kind of fresh-keeping preprocess method before quick-frozen gumbo freezing |
CN107743815A (en) * | 2017-11-01 | 2018-03-02 | 李光利 | The few Wampee tree implantation methods of pest and disease damage |
CN107960103A (en) * | 2014-12-29 | 2018-04-24 | Fmc有限公司 | For promoting plant growth and treating the microbial composite and application method of plant disease |
CN108282996A (en) * | 2014-12-29 | 2018-07-13 | Fmc有限公司 | For being applied in combination with soil insecticide to promote the microbial composite of plant growth |
Family Cites Families (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4137047B2 (en) * | 2004-11-19 | 2008-08-20 | 花王株式会社 | Emulsified cosmetics |
BRPI0816083A2 (en) * | 2007-08-30 | 2017-05-16 | Plant Sensory System Llc | Alternative Methods for Gaba Biosynthesis |
CN101766220A (en) * | 2009-01-07 | 2010-07-07 | 黄峰 | Grapefruit preservative |
EP2392210A1 (en) * | 2010-06-04 | 2011-12-07 | Syngenta Participations AG | Methods for increasing stress tolerance in plants |
WO2012069652A2 (en) * | 2010-11-26 | 2012-05-31 | Syngenta Participations Ag | Fungicide mixtures |
AP3519A (en) * | 2010-12-01 | 2016-01-11 | Bayer Ip Gmbh | Use of fluopyram for controlling nematodes in crops and for increasing yield |
JP2014502611A (en) * | 2010-12-29 | 2014-02-03 | バイエル・インテレクチユアル・プロパテイー・ゲー・エム・ベー・ハー | Fungicide hydroxymoyl-tetrazole derivative |
BR102012004142A2 (en) * | 2011-02-25 | 2015-04-07 | Dow Agrosciences Llc | Pesticide compositions and processes related thereto |
CN102174030B (en) * | 2011-03-24 | 2013-08-07 | 南开大学 | 5-methyl-1,2,3-thiadiazole-4-formoxyl urea compounds, and preparation method and application thereof |
CN102302056A (en) * | 2011-09-20 | 2012-01-04 | 中国科学院华南植物园 | Antibrowning agent for litchi and method for storing and preserving litchi |
WO2013178663A1 (en) * | 2012-05-30 | 2013-12-05 | Bayer Cropscience Ag | Compositions comprising a biological control agent and an insecticide |
WO2014010737A1 (en) * | 2012-07-12 | 2014-01-16 | 日産化学工業株式会社 | Oxime-substituted amide compound and pest control agent |
JP6183851B2 (en) * | 2013-08-22 | 2017-08-23 | 国立研究開発法人農業・食品産業技術総合研究機構 | Soil infectious disease control method and testing method for microorganisms for soil infectious disease control |
CN105685034A (en) * | 2014-11-26 | 2016-06-22 | 三井化学Agro株式会社 | Pest preventing and killing mixed composition |
KR102509289B1 (en) * | 2014-12-15 | 2023-03-14 | 코르테바 애그리사이언스 엘엘씨 | Molecules having pesticidal utility, and intermediates, compositions, and processes, related thereto |
BR112017014057A2 (en) * | 2014-12-29 | 2018-01-16 | Fmc Corp | bacillus amiloliquefaciens rti472 compositions and methods of use to benefit plant growth and treat plant diseases |
KR20170122815A (en) * | 2015-03-05 | 2017-11-06 | 아본 프로덕츠, 인코포레이티드 | How to treat skin |
MX2018008846A (en) * | 2016-01-25 | 2019-02-20 | Dow Agrosciences Llc | Molecules having pesticidal utility, and intermediates, compositions, and processes, related thereto. |
JP2019537553A (en) * | 2016-09-23 | 2019-12-26 | シンジェンタ パーティシペーションズ アーゲー | Microbicidal oxadiazole derivatives |
EP3336086A1 (en) * | 2016-12-19 | 2018-06-20 | Syngenta Participations Ag | Pesticidally active azetidine sulfone amide isoxazoline derivatives |
CN107371689A (en) * | 2017-07-18 | 2017-11-24 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of method for reducing the loss of dragon fruit postharvest decay |
-
2019
- 2019-07-08 CN CN201910612190.5A patent/CN110200067B/en active Active
Patent Citations (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1080472A (en) * | 1992-06-25 | 1994-01-12 | 罗姆和哈斯公司 | Antifungal and herbicidal triazoles |
CN102461645A (en) * | 2010-11-14 | 2012-05-23 | 中国科学院华南植物园 | Storage and fresh-keeping method of hibiscus esulentus L. tender pod |
CN104981160A (en) * | 2012-12-19 | 2015-10-14 | 美国陶氏益农公司 | Pesticidal compositions and processes related thereto |
MX2015009539A (en) * | 2013-03-14 | 2016-03-04 | Thomas T Yamashita | Compositions for enhancing pollination and methods for using same. |
CN103976023A (en) * | 2014-05-26 | 2014-08-13 | 程礼华 | Okra yogurt beverage and preparation method thereof |
EP2962568A1 (en) * | 2014-07-01 | 2016-01-06 | Basf Se | Mixtures comprising a bacillus amyliquefaciens ssp. plantarum strain and a pesticide |
CN107960103A (en) * | 2014-12-29 | 2018-04-24 | Fmc有限公司 | For promoting plant growth and treating the microbial composite and application method of plant disease |
CN108282996A (en) * | 2014-12-29 | 2018-07-13 | Fmc有限公司 | For being applied in combination with soil insecticide to promote the microbial composite of plant growth |
CN105029280A (en) * | 2015-09-02 | 2015-11-11 | 安徽科技学院 | Making method for seasoned leaf mustard and okra |
CN105410917A (en) * | 2015-12-07 | 2016-03-23 | 安徽科技学院 | Low-sugar okra and pumpkin can and making method thereof |
CN106922720A (en) * | 2015-12-30 | 2017-07-07 | 江苏龙灯化学有限公司 | A kind of bactericidal composition |
CN106343234A (en) * | 2016-08-30 | 2017-01-25 | 张文墨 | Chicken feed additive for improving intestinal functions |
CN106417568A (en) * | 2016-09-27 | 2017-02-22 | 山东棉花研究中心 | Storage, preservation and drying method of fresh abelmoschus esculentus fruits |
CN107439670A (en) * | 2017-08-11 | 2017-12-08 | 巢湖美维食品有限公司 | A kind of fresh-keeping preprocess method before quick-frozen gumbo freezing |
CN107743815A (en) * | 2017-11-01 | 2018-03-02 | 李光利 | The few Wampee tree implantation methods of pest and disease damage |
Non-Patent Citations (3)
Title |
---|
Comparative characterization of amino acids in;Le-yue Du等;《The Royal Society of Chemistry》;20151231;第10280-10290页 * |
γ-氨基丁酸对双孢蘑菇贮藏品质的影响;李静等;《食品科学》;20170323;第39卷(第1期);3结论 * |
咪鲜胺添加助剂在采后荸荠保藏中的应用;谢冬娣等;《江苏农业科学》;20170928;第45卷(第17期);第179页第1段第7-9行 * |
Also Published As
Publication number | Publication date |
---|---|
CN110200067A (en) | 2019-09-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102919338B (en) | Color protection preservation method of poached green leaf vegetable instant product | |
CN106819088B (en) | Normal-temperature storage and fresh-keeping operation method for red kiwi fruits | |
CN110200067B (en) | Fresh-keeping method for okra | |
CN105494616A (en) | Fruit and vegetable fresh-keeping agent containing wood vinegar | |
CN108094519B (en) | Grape antagonistic yeast composite biological preservative and preparation method and application thereof | |
CN110934183A (en) | Fresh-cut fruit and vegetable preservative and preparation method and application thereof | |
Søltoft-Jensen et al. | New chemical and biochemical hurdles | |
CN107223705B (en) | Kiwi fruit preservative and preservation method thereof | |
CN110122562B (en) | Living body compound preservation method for dendrocalamus latiflorus shoots with shells | |
CN112544689B (en) | Preparation method of green slow-release type fresh-keeping liner applied to fresh aquatic products and meat fresh keeping | |
El-Shemy et al. | Microbiological quality and enzymes activity of refrigerated bolti fish (Tilapia nilotica) pretreated with organic acids | |
Singh | Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin: A review | |
CN103749657A (en) | Novel fresh peach preservative and preparation method thereof | |
CN112314701A (en) | Preparation and application method of bracken fresh-keeping coating liquid | |
CN113180213A (en) | Fresh-keeping method for prolonging shelf life of fresh-cut asparagus | |
CN106615054A (en) | Storage and fresh-keeping comprehensive treatment method for Huangguan pears | |
CN111543475A (en) | Anti-browning litchi preservative solution and preparation method and application method thereof | |
CN111011475A (en) | Fumigating lettuce preservation method | |
Rahmani | Food hazards and quality control in table olive processing with a special reference to functional compounds | |
CN110754516A (en) | Freezing preservation method of fresh lotus seedpod and fresh lotus seedpod | |
CN1836529A (en) | Nontoxic residue-free fresh-keeping technology for fruit | |
Junping et al. | Biocontrol of pear postharvest decay by Kombucha | |
CN108329630A (en) | A kind of aquatic products antibacterial deodorization preservative film and preparation method thereof | |
Qian et al. | Catfish Preservation Using Porphyra Yezoensis Composites Preservatives | |
KR930009496B1 (en) | Natural preservant from seed |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |