CN111200936A - Method for inhibiting storage diseases of fruits by using peracetic acid - Google Patents
Method for inhibiting storage diseases of fruits by using peracetic acid Download PDFInfo
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- CN111200936A CN111200936A CN201880065624.8A CN201880065624A CN111200936A CN 111200936 A CN111200936 A CN 111200936A CN 201880065624 A CN201880065624 A CN 201880065624A CN 111200936 A CN111200936 A CN 111200936A
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- peracetic acid
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
- A01N37/16—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing the group; Thio analogues thereof
Abstract
The present invention provides a method for inhibiting storage diseases of fruits without using pesticides. Provided is a method characterized by comprising a contact step of bringing a harvested fruit together with a stem part of the fruit into contact with a bactericide containing peracetic acid at a concentration of 10ppm or more and less than 100ppm before storage and/or transportation of the fruit. By the method of the present invention, the storage disease can be remarkably suppressed during storage and/or transportation for several days to several weeks required for supply to remote areas in China or overseas.
Description
Technical Field
The present invention relates to a method for inhibiting storage diseases of fruits using peracetic acid. Specifically, the present invention relates to a method for inhibiting storage diseases of harvested fruits, which is characterized by comprising a step of bringing the entire surface of a fruit and a stalk part thereof into contact with a bactericide containing peracetic acid at a specific concentration before storage and/or transportation of the fruit.
Background
With the development of logistics networks, it is not uncommon for various agricultural products to be supplied to remote areas of the country or overseas. However, in the case of supply to remote areas in China or overseas, storage and/or transportation periods of from several days to several weeks are still required, and therefore it is increasingly important to preserve the harvested produce during such periods without damaging it. In particular, so-called "storage diseases" occurring from the harvest of agricultural products to the storage, transportation, and sale of agricultural products are problematic in that fruits, particularly fresh foods such as fruits and vegetables, are rotted. Storage diseases are sometimes caused by pathogens that infect before harvesting, and also by pathogens that newly infect wounds that arise from various work processes after harvesting, and as such storage diseases, black mold, anthracnose, gray mold, penicillium disease, green mold, and the like are known. These storage diseases are also known to be derived from various filamentous fungi (generally referred to as mold) such as Penicillium (Penicillium) and Botrytis (Botrytis).
As a countermeasure for such storage diseases, various attempts have been made to use agricultural chemicals, improve storage management techniques, and the like. However, in particular, when the pesticide is exported overseas, the standard of the residual pesticide is different from that in China, and thus, the pesticide for storage diseases used in China may not be used in some cases. In addition, even in domestic situations, the use of pesticides is often prohibited by consumers. Therefore, measures against storage diseases other than the use of agricultural chemicals have been required.
In japan, as a substance similar to post-harvest agricultural chemicals, mildewcides (o-phenol, biphenyl, thiabendazole, etc.) and insect repellents (piperonyl butoxide) have been recognized as food additives. In addition, peracetic acid preparations have recently gained acceptance as food additives. Peracetic acid has been known to be applied by a pouring treatment as a bactericide for agricultural and horticultural use, for example, as a bactericide for diseases of rice, tomato, cabbage, and cabbage (for example, see patent document 1). In addition, it has been reported that by treating a spice such as black pepper with an aqueous peracetic acid solution having a specific concentration range and temperature range, sterilization can be performed without deterioration in flavor (see, for example, patent document 2). There is also reported a method of utilizing nascent atomic oxygen released from peracetic acid by utilizing energy (heat, pressure) in sterilization of agricultural products (for example, see patent document 3).
Documents of the prior art
Patent document
Patent document 1: japanese laid-open patent publication No. 7-258005
Patent document 2: japanese patent laid-open publication No. 2007 and 252369
Patent document 3: japanese Kokai publication Hei-2005-514169
Disclosure of Invention
The purpose of the present invention is to provide a method for inhibiting storage diseases in fruits without using agricultural chemicals.
The present inventors have focused on peracetic acid preparations which have recently been recognized as food additives in japan and have also been recognized for use in various countries around the world, and as a result have conducted intensive studies, have found that by treating harvested fruits with peracetic acid at an extremely low concentration, the storage diseases can be suppressed during storage and/or transportation over a period of several days to several weeks required for supply to remote areas in China or overseas, and have completed the present invention.
Thus, the present invention is as follows:
[1] a method for inhibiting storage diseases of fruits using peracetic acid, comprising a contact step of contacting a harvested fruit together with a stem part of the fruit with a bactericide containing peracetic acid at a concentration of 10ppm or more and less than 100ppm before storage and/or transportation of the fruit.
[2] The method for controlling storage diseases in fruits using peracetic acid according to [1], wherein the contacting step is performed by immersing the fruit and the stem part of the fruit in a bactericide.
[3] The method for controlling storage diseases of fruits using peracetic acid according to item [2], wherein the immersion is carried out at a temperature of 0 to 40 ℃ for 5 seconds or more and 5 minutes or less.
[4] The method for controlling storage diseases in fruits using peracetic acid according to item [1], wherein the contacting step is performed by spraying a bactericide onto the fruit together with the stem portion of the fruit.
[5] The method for controlling storage diseases in fruits using peracetic acid according to any one of [1] to [4], wherein the contact step is not followed by a cleaning step using a bactericide.
[6] The method for controlling storage diseases in fruits using peracetic acid according to any one of [1] to [5], which comprises a drying step after the contacting step.
[7] The method for controlling storage diseases of fruits using peracetic acid according to any one of the above [1] to [6], wherein the harvested fruits are citrus fruits.
[8] The method for suppressing storage diseases in fruits using peracetic acid according to any one of [1] to [6], wherein the harvested fruits are fruits of plants of the Solanaceae family.
[9] The method for controlling storage diseases in fruits using peracetic acid according to any one of [7] and [8], wherein the storage diseases are penicilliosis, green mold and/or gray mold.
The method of the present invention uses peracetic acid, which is recognized as a food additive, as a bactericide at an extremely low concentration, and thus is an inexpensive and safe method that can be applied to harvested fruits. The method of the present invention is easy to carry out by immersing the fruit and the stem portion in the bactericide or spraying the bactericide onto the fruit and the stem portion, and does not require a subsequent step of cleaning the bactericide, and therefore can be easily carried out by a simple operation. The method of the present invention is excellent in that it has a high effect of sterilizing filamentous fungi and can suppress storage diseases during storage and/or transportation over a period of several days to several weeks required for supply to remote areas in China or overseas.
Drawings
FIG. 1 is a graph showing the results of the test for inhibiting storage diseases of Citrus unshiu caused by Penicillium and Pseudomonas aeruginosa in example 1.
FIG. 2 is a graph showing the results of the test for inhibiting storage diseases of green peppers caused by Botrytis cinerea, which was carried out in example 2.
FIG. 3 is a graph showing the results of the test for inhibiting storage diseases of satsuma mandarin orange (Wenzhou, mountain) caused by Penicillium and Pseudomonas aeruginosa in example 3.
Detailed Description
The embodiments of the present invention will be described below, but the present invention is not limited to the embodiments below, and can be arbitrarily modified and implemented within a range not departing from the gist of the present invention.
(fruit)
The "harvested fruit" as an object to which the present invention is applied is not particularly limited as long as it is a harvested fruit or vegetable, and particularly a fruit or vegetable which may cause storage diseases during storage and/or transportation. Examples of the fruit include fruits of plants of Rosaceae such as apple and pear, and fruits of plants of Rutaceae such as mandarin orange, Citrus iyo, lemon and kumquat, and preferable examples include fruits of citrus of Rutaceae such as mandarin orange (satsuma mandarin orange), Citrus iyo, lemon and kumquat. Examples of the vegetables include fruits of cucurbitaceae plants such as watermelon, balsam pear, wax gourd, pumpkin and melon, and fruits of solanaceae plants such as tomato, eggplant and green pepper, and preferable examples thereof include fruits of solanaceae plants such as tomato, eggplant and green pepper.
The term "fruit stem part" as used herein refers to a part which is elongated and separated from a branch or stem and which has a fruit at the tip thereof, but in the present invention, the term "fruit stem part" refers to a part which contains the calyx (calyx) and the pedicle (pedicel) and is cut off at the fruit side during harvesting.
(Bactericide)
The "bactericide" used in the method of the present invention is an aqueous solution containing peracetic acid at a specified concentration. The concentration of peracetic acid is 10ppm or more and less than 100ppm, the lower limit thereof is preferably 20pp m or more, more preferably 25ppm or more, and the upper limit thereof is preferably 90ppm or less, more preferably 80ppm or less, and particularly preferably 50ppm or less. In the aqueous solution, peracetic acid is in an equilibrium state represented by the following formula.
[ chemical formula 1]
The concentration of peracetic acid in the present invention is a concentration obtained by converting the total peroxide into peracetic acid.
As the bactericide in the present invention, a commercially available peracetic acid preparation may be used, or a commercially available peracetic acid preparation may be diluted to a predetermined concentration and used. Further, commercially available peracetic acid preparations may contain 1-hydroxyethylidene-1, 1-diphosphonic acid (also known as etidronic acid; HEDP) and octanoic acid (in this case, peroctanoic acid formed as a by-product) in addition to peracetic acid, acetic acid, hydrogen peroxide and water.
(storage diseases)
The "storage diseases" in the present invention are diseases occurring from the harvest of agricultural products to the storage, transportation, and sale, and include so-called "market diseases" occurring in the market, "storage diseases" occurring during the storage, and "input diseases" occurring during the transportation of imported agricultural products. Specific examples of the storage diseases include, but are not limited to, Penicillium (Penicillium) derived from Penicillium, Botrytis, Geotrichum (Geotrichum), Penicillium (pathogen: Penicillium italicum), green (pathogen: Penicillium digitaum), gray (pathogen: Botrytis cinerea), and white (pathogen: Geo trichum candidum). Typical examples of storage diseases that can be suppressed by the method of the present invention include penicilliosis, green mold and/or gray mold derived from a filamentous fungus such as a penicillium or gray mold.
For example, gray mold is an air borne disease, and if the fruit in storage is infected with gray mold after harvest, gray mold is produced, exacerbating the rot. Since Botrytis cinerea (Botrytis cinerea) germinates sclerotia under low-temperature, dark-temperature, and high-humidity conditions, and spreads infection by hyphal contact infection, if the harvested fruits contain infected fruits or newly infected pathogenic bacteria from wounds generated during various operations after harvesting, the infection spreads during storage. Fruits treated by the method for inhibiting storage diseases of the present invention are capable of inhibiting storage diseases thereof during storage and/or transportation over a period of several days to several weeks. In the present invention, "suppression of storage diseases" means that the number of rotted fruits and the rotted area rate of rotted fruits in the test fruits treated by the method of the present invention are reduced as compared with the test fruits of the non-treated group or the control group, as shown in examples described later.
(contact Process)
The method for controlling storage diseases according to the present invention is characterized by comprising a step of bringing harvested fruits together with their fruit stalks into contact with a bactericide containing peracetic acid at a concentration of 10ppm or more and less than 100ppm before storage and/or transportation of the harvested fruits. The contact step is not particularly limited as long as the bactericide is sufficiently applied to the surface of the fruit, and is typically performed by immersing the harvested fruit in the bactericide together with the fruit stem portion, or spraying the bactericide onto the harvested fruit together with the fruit stem portion. The soaking time varies depending on the type of fruit used, the place of production, the peracetic acid concentration in the bactericide, the temperature, and the like, but is generally within a range of 5 seconds to 5 minutes. The impregnation is usually carried out at a temperature of 0 to 40 ℃ and preferably at normal temperature (ambient temperature; e.g., 25 ℃. + -. 10 ℃).
For example, if only satsuma mandarin is put into the bactericide, the satsuma mandarin floats up due to its specific gravity and a portion floating on the surface of the bactericide exists, and therefore, the satsuma mandarin and the like need to be entirely pressed into the bactericide to be sufficiently impregnated with the bactericide including its stem portion. In particular, since the stem portion has a complicated uneven shape as compared with the entire surface of the fruit, called a calyx (calyx) and a pedicle (pedicel), and the stem is cut away and shortened near the fruit at the time of harvesting, and becomes dry and hardened as time passes after harvesting, the stem portion comes into contact with the fruit surface due to vibration and impact during storage if the contact of the bactericide with the stem portion is insufficient, and the fruit surface is damaged, and pathogenic bacteria living in the stem portion infect the fruit surface, resulting in rotting of the fruit. Therefore, it is important that the bactericide is in sufficient contact with not only the fruit surface but also the stem portion.
(cleaning Process)
After the contact step is completed, the fruit and the bactericide can be separated and the bactericide can be cleaned with running water or accumulated water, but the bactericide (peracetic acid) used in the method of the present invention can be naturally evaporated or decomposed, and the final decomposed product (water, oxygen, acetic acid) is nontoxic, so that the cleaning step of the bactericide can be omitted.
(drying Process)
In the method of the present invention, the fruit subjected to the contacting step and optionally the cleaning step may be further subjected to a drying step. The drying is usually carried out at a temperature of 0 to 40 ℃ for 1 to 24 hours, preferably under air-drying (i.e., natural drying) at ordinary temperature.
Examples
The present invention will be described below based on examples, but the present invention is not limited to the examples, and various numerical values and materials in the examples are exemplified.
Test example 1: assays in agar Medium
The target bacterium: penicillium (Penicillium italicum) and Pseudomonas aeruginosa (Penicillium digitatum)
Preparation of a culture medium: the sterilized Potato Dextrose Agar (PDA) medium was cooled to about 45 ℃, and then each chemical (peracetic acid, calcium hypochlorite, sodium hypochlorite) was added to a predetermined concentration (10ppm, 25ppm, 50ppm, 100ppm, 200ppm) to prepare an assay medium.
The method comprises the following steps: the cell suspensions of penicillium and chlorophyceae were streaked on PDA medium and after overnight incubation the cells were transferred to assay medium (3 replicates per area). After culturing at 25 ℃ in the dark for 5 days, the extension of the hyphae on the medium was measured with a caliper. The hyphal elongation of penicillium and pseudomonas aeruginosa bacteria on the medium adjusted to a concentration of 25ppm for each drug was measured, and it was shown that only peracetic acid inhibited the hyphal elongation (i.e., antibacterial property). The results of peracetic acid, calcium hypochlorite and sodium hypochlorite are shown in table 1, table 2 and table 3, respectively.
[ Table 1]
[ Table 2]
[ Table 3]
Test example 2: assays in liquid media
The target bacterium: penicillium (Penicillium italicum) and Pseudomonas aeruginosa (Penicillium digitatum)
Preparation of a culture medium: potato Dextrose (PD) solution was dispensed into a sterile test tube at 5mL intervals, and each drug (peracetic acid, calcium hypochlorite, sodium hypochlorite) was added to a predetermined concentration (10ppm, 25ppm, 50ppm, 100ppm, 200ppm) to prepare an assay medium.
The method comprises the following steps: suspending cell suspension of Penicillium and Pseudomonas aeruginosa (about 1X 10)5pieces/mL) was added to the assay medium per 100 μ L, and after 5 days of shaking culture at 25 ℃, 150rpm, determination was made based on the presence or absence of growth (turbidity) (each zone was repeated 3 times). The growth of Penicillium and Pseudomonas aeruginosa was observed on a medium adjusted to a concentration of 25ppm for each agent, and only the growth was observedAcetic acid does not grow (i.e., is antibacterial). The results of peracetic acid, calcium hypochlorite and sodium hypochlorite are shown in tables 4, 5 and 6, respectively.
[ Table 4]
[ Table 5]
[ Table 6]
Example 1: suppression of storage diseases
The target bacterium: penicillium (Penicillium italicum) and Pseudomonas aeruginosa (Penicillium digitatum)
Fruit to be tested: wenzhou mandarin orange (growing from Liangzhou early), 10 fruits in each area, repeat 3 times
The method comprises the following steps: after applying lesions of about 2mm depth to 4 sites per fruit with 5 pins, a spore suspension (1X 10) of Penicillium and Pseudomonas aeruginosa was spray inoculated5cfu/mL). The next day, the fruit was pressed into each chemical solution (10L) of a predetermined concentration in the barrel, and the dipping treatment was performed for 2 minutes so that the entire surface of the fruit including the stem part was sufficiently dipped in the solution. After the dipping treatment, the fruits were taken out, spread without overlapping, dried overnight (17 hours), and stored in a container. The rotten fruit number was investigated 7 days after inoculation. In addition, rotten fruits at 1 or more of the 4 positions were used as rotten fruits. In the evaluation after 7 days of storage, it was confirmed that the number of rotten fruits was smaller in the test fruits immersed in 80ppm peracetic acid aqueous solution than in the test fruits immersed in other chemicals (200ppm calcium hypochlorite aqueous solution, 200ppm sodium hypochlorite aqueous solution, and tap water). The results are shown in FIG. 1.
Example 2: for storage of diseasesSuppression of
The target bacterium: botrytis cinerea (Botrytis cinerea)
Fruit to be tested: green pepper, 10 fruits each
The method comprises the following steps: after applying lesions at 2 positions per 1 green pepper fruit with a cleaning ball, a spore suspension (1X 10) of the inoculation subject bacteria was sprayed5cfu/mL). After 4 hours, the resultant was pressed into an aqueous solution (10L) of 80ppm peracetic acid, and the resultant was immersed for 5 seconds so that all the fruit surfaces including the stem part were sufficiently immersed in the solution. After the dipping treatment, the fruits were taken out, spread without overlapping, air-dried for 3 hours, placed in a container, and stored in a room at 20 ℃. The rotten area rate of the rotten fruit (the rotten area when the surface area of the whole fruit was set to 100) was examined 14 days after the treatment. In the evaluation after 14 days of storage, it was confirmed that the rotted fruit area rate of the test fruit subjected to the immersion treatment with the aqueous solution of peracetic acid of 80ppm was smaller than that of the test fruit not subjected to the treatment. The results are shown in FIG. 2.
Example 3: suppression of storage diseases
The target bacterium: penicillium (Penicillium italicum) and Pseudomonas aeruginosa (Penicillium digitatum)
Fruit to be tested: repeating the fruit 10kg for 5 times in each region of Wenzhou mandarin orange (Wenzhou, mountain)
The method comprises the following steps: the fruit to be tested was pressed into each chemical solution (80ppm aqueous peracetic acid solution, 200ppm aqueous sodium hypochlorite solution or tap water) of a predetermined concentration in a container, and the whole surface of the fruit including the stem portion was sufficiently immersed in the solution for 2 minutes. The fruits were removed and spread out on the newspaper without overlapping and dried overnight. Next, 10kg of the fruit was loaded into a corrugated cardboard box and stored in a cold air storage set at 8 ℃. And (5) investigating the number of rotten fruits after 59 days, and calculating the rotten fruit rate. In the evaluation after 59 days of storage, it was confirmed that the rotten fruit rate of the test fruit subjected to the immersion treatment with the aqueous solution of peracetic acid of 80ppm was 0%, and was significantly suppressed as compared with the rotten fruit rate of the test fruit subjected to the treatment with other chemicals (aqueous solution of sodium hypochlorite of 200ppm and tap water). The results are shown in tables 7 to 9 and FIG. 3.
[ Table 7]
[ Table 8]
[ Table 9]
Industrial applicability
The method of the present invention uses peracetic acid, which is recognized as a food additive, as a bactericide at an extremely low concentration, and thus is an inexpensive and safe method that can be applied to harvested fruits. The sterilization method of the present invention can be easily performed by immersing the fruits in the bactericide or spraying the bactericide onto the fruits, and does not require a subsequent step of cleaning the bactericide, and thus can be easily performed by a simple operation. The method of the present invention is excellent in that it has a high effect of sterilizing filamentous fungi and can suppress storage diseases during storage and/or transportation over a period of several days to several weeks required for supply to remote areas in China or overseas.
Claims (9)
1. A method for inhibiting storage diseases of fruits using peracetic acid, comprising a contact step of contacting a harvested fruit together with a stem part of the fruit with a bactericide containing peracetic acid at a concentration of 10ppm or more and less than 100ppm before storage and/or transportation of the fruit.
2. The method for controlling storage diseases in fruits using peracetic acid according to claim 1, wherein the contacting step is performed by immersing the fruit and the stem part of the fruit together in a bactericide.
3. The method for controlling storage diseases in fruits using peracetic acid according to claim 2, wherein the immersion is carried out at a temperature of 0 to 40 ℃ for 5 seconds or more and 5 minutes or less.
4. The method for controlling storage diseases in fruits using peracetic acid according to claim 1, wherein the contacting step is performed by spraying a bactericide onto the fruit together with the stem part of the fruit.
5. The method for controlling storage diseases of fruits using peracetic acid according to any one of claims 1 to 4, wherein a cleaning process of a bactericide is not included after the contacting process.
6. The method for controlling storage diseases of fruits using peracetic acid according to any one of claims 1 to 5, comprising a drying step after the contacting step.
7. The method for inhibiting storage diseases of fruits using peracetic acid according to any one of claims 1 to 6, wherein the harvested fruits are citrus fruits.
8. The method for suppressing storage diseases of fruits using peracetic acid according to any one of claims 1 to 6, wherein the harvested fruits are fruits of a plant of the Solanaceae family.
9. The method for controlling storage diseases of fruits using peracetic acid according to claim 7 or 8, wherein the storage diseases are penicilliosis, green mold and/or gray mold.
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| JP2017-211873 | 2017-11-01 | ||
| JP2017211873 | 2017-11-01 | ||
| PCT/JP2018/039923 WO2019087972A1 (en) | 2017-11-01 | 2018-10-26 | Method for preventing post-harvest diseases of fruit using peracetic acid |
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| CN112088934B (en) * | 2020-08-19 | 2023-07-18 | 贵州省果树科学研究所(贵州省柑橘研究所、贵州省特色果蔬工程技术中心、贵州省火龙果研究所) | Disease prevention and fresh-keeping method for prolonging storage period of dragon fruit |
| CN113080248B (en) * | 2021-05-18 | 2022-09-13 | 华中农业大学 | Method for rapidly testing damage and simultaneously inhibiting bacteria after citrus picking |
| KR102626008B1 (en) | 2021-08-19 | 2024-01-16 | 전남대학교산학협력단 | Composition for preventing pear black stain and apparatus for preventing pear skin stain using the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012027258A2 (en) * | 2010-08-23 | 2012-03-01 | Biosafe Systems Llc | Process for sanitizing objects |
| CN102762116A (en) * | 2009-12-21 | 2012-10-31 | 新鲜特快股份有限公司 | Sanitizing meat with peracid and 2-hydroxy organic acid compositions |
| CN105394171A (en) * | 2015-12-04 | 2016-03-16 | 张家港市金阳生态农业科技有限公司 | Method for prolonging storage period of citrus fruits |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02142709A (en) * | 1988-11-24 | 1990-05-31 | Kurita Water Ind Ltd | Controller against harmful organism |
| JP2852417B2 (en) * | 1997-02-05 | 1999-02-03 | 農林水産省 野菜・茶業試験場長 | Antimicrobial composition and method for controlling storage diseases of fruits and vegetables |
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2018
- 2018-10-26 WO PCT/JP2018/039923 patent/WO2019087972A1/en active Application Filing
- 2018-10-26 CN CN201880065624.8A patent/CN111200936A/en active Pending
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102762116A (en) * | 2009-12-21 | 2012-10-31 | 新鲜特快股份有限公司 | Sanitizing meat with peracid and 2-hydroxy organic acid compositions |
| WO2012027258A2 (en) * | 2010-08-23 | 2012-03-01 | Biosafe Systems Llc | Process for sanitizing objects |
| CN105394171A (en) * | 2015-12-04 | 2016-03-16 | 张家港市金阳生态农业科技有限公司 | Method for prolonging storage period of citrus fruits |
Non-Patent Citations (2)
| Title |
|---|
| KATO,MITSUHIRO ET AL.: ""Effects of food additives in alleviating citrus storage disease"", 《2017 ABSTRACTS OF THE PROGRAM AND LECTURES OF THE PHYTOPATHOLOGICAL SOCIETY OF JAPAN》 * |
| OKOSHI, TOSHIYUKI.: ""Characteristics and effectiveness of peracetic acid preparations"", 《JAPAN FOOD EXPLANATIONS》 * |
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| JPWO2019087972A1 (en) | 2020-11-12 |
| JP7321434B2 (en) | 2023-08-07 |
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Application publication date: 20200526 |