CN111587914A - Fresh-keeping method for fresh fruits and vegetables - Google Patents
Fresh-keeping method for fresh fruits and vegetables Download PDFInfo
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- CN111587914A CN111587914A CN202010546312.8A CN202010546312A CN111587914A CN 111587914 A CN111587914 A CN 111587914A CN 202010546312 A CN202010546312 A CN 202010546312A CN 111587914 A CN111587914 A CN 111587914A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 27
- 235000021022 fresh fruits Nutrition 0.000 title claims abstract description 26
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 30
- 239000005022 packaging material Substances 0.000 claims abstract description 25
- 238000004806 packaging method and process Methods 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 11
- 241000756137 Hemerocallis Species 0.000 claims description 13
- 239000005038 ethylene vinyl acetate Substances 0.000 claims description 5
- 239000004800 polyvinyl chloride Substances 0.000 claims description 5
- 229920000092 linear low density polyethylene Polymers 0.000 claims description 4
- 239000004707 linear low-density polyethylene Substances 0.000 claims description 4
- 229920001200 poly(ethylene-vinyl acetate) Polymers 0.000 claims description 4
- 229920000915 polyvinyl chloride Polymers 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims 1
- 238000009832 plasma treatment Methods 0.000 abstract description 8
- 230000002269 spontaneous effect Effects 0.000 abstract description 8
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 238000004378 air conditioning Methods 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 13
- 230000004888 barrier function Effects 0.000 description 12
- 239000007789 gas Substances 0.000 description 11
- 229910002092 carbon dioxide Inorganic materials 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 3
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 3
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 3
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 3
- 239000005977 Ethylene Substances 0.000 description 3
- 229920006257 Heat-shrinkable film Polymers 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 244000298697 Actinidia deliciosa Species 0.000 description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- DQXBYHZEEUGOBF-UHFFFAOYSA-N but-3-enoic acid;ethene Chemical compound C=C.OC(=O)CC=C DQXBYHZEEUGOBF-UHFFFAOYSA-N 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000009758 senescence Effects 0.000 description 2
- 229920006300 shrink film Polymers 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920010126 Linear Low Density Polyethylene (LLDPE) Polymers 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 230000005686 electrostatic field Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000036284 oxygen consumption Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 239000012898 sample dilution Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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 provides a fresh-keeping method of fresh fruits and vegetables, and belongs to the technical field of fruit and vegetable fresh-keeping. The fresh-keeping method comprises the following steps: (1) the picked fresh fruits and vegetables are subjected to normal-pressure full-closed packaging by using a low-barrier packaging material; (2) and (4) processing the packaged fruits and vegetables by adopting a low-temperature plasma generator. The fresh-keeping method of the fresh fruits and vegetables provided by the invention is mainly used for keeping the fruits and vegetables fresh. After the low-barrier material for the fresh fruits and vegetables is packaged in a totally-enclosed manner, the fruits and vegetables are subjected to spontaneous air conditioning by utilizing the respiration characteristic of the fruits and vegetables, the gas environment in the package is adjusted, and low-temperature plasma treatment is carried out timely, so that the effects of bacteria reduction and fresh keeping are achieved.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a preservation method of fresh fruits and vegetables.
Background
The picked fresh fruits and vegetables have high water content, rich nutrition and good appearance, and the fruits and vegetables need to be preserved as soon as possible. The commonly used fruit and vegetable fresh-keeping mainly comprises chemical fresh-keeping, physical fresh-keeping, controlled atmosphere storage low-temperature fresh-keeping, low-temperature plasma cold sterilization and the like. The chemical preservation has the problems of product quality safety and higher cost. The investment on physical fresh-keeping equipment (such as ultrahigh pressure treatment, electrostatic field treatment and the like) is high. The modified atmosphere preservation technology comprises active modified atmosphere and spontaneous modified atmosphere, and the two methods delay the putrefaction and deterioration of fresh fruits and vegetables by controlling gas (low oxygen and high carbon dioxide concentration) in a storage environment, so that the storage period of food can be effectively prolonged. The low-temperature plasma cold sterilization treatment technology is a new fruit and vegetable fresh-keeping technology developed in recent years, and is mainly used for carrying out sterilization treatment on fruits and vegetables by using a low-temperature plasma device. However, the existing fruit and vegetable fresh-keeping method is usually to treat the fruits and vegetables firstly and then package the fruits and vegetables, so that secondary pollution of products is difficult to avoid.
Disclosure of Invention
The invention provides a fresh-keeping method of fresh fruits and vegetables, which utilizes a low-temperature plasma device to combine with a fruit and vegetable spontaneous gas conditioning system and a low-barrier packaging material to package and then sterilize the fresh fruits and vegetables in a cold way, thereby avoiding secondary pollution, and having simple operation and low process cost.
The invention provides a fresh-keeping method of fresh fruits and vegetables, which comprises the following steps:
(1) the picked fresh fruits and vegetables are subjected to normal-pressure full-closed packaging by using a low-barrier packaging material;
(2) and (4) processing the packaged fruits and vegetables by adopting a low-temperature plasma generator.
Further, the low-barrier packaging material comprises polyvinyl chloride, ethylene-vinyl acetate copolymer or linear low-density polyethylene.
Further, the thickness of the low-barrier packaging material does not exceed 30 μm.
Further, during the low-temperature plasma generator treatment, the inside of the package is filled with oxygen2In a volume concentration of 4-20%, CO2The volume concentration of (A) is 2-20%.
Furthermore, the treatment temperature of the low-temperature plasma generator is 2-3 ℃.
Furthermore, the power frequency voltage of the low-temperature plasma generator is 220V, the voltage of the high-voltage electrode is 30 kV-170 kV, the frequency is 50 Hz-200 Hz, and the electrode distance is 10 mm-100 mm.
Further, the fresh fruits and vegetables include daylily, spinach, cucumber, strawberry and kiwi fruit.
The invention has the following advantages:
according to the fresh-keeping method for the fresh fruits and vegetables, the picked fresh fruits and vegetables are subjected to normal-pressure full-closed packaging by adopting the packaging material with low barrier property, and then are sterilized by adopting low-temperature plasma, so that secondary pollution caused by packaging after sterilization is effectively avoided. Meanwhile, the low-barrier packaging material is adopted, so that the totally-closed requirement of plasma treatment can be met, the spontaneous modified atmosphere of fruits and vegetables can be met, the breathing requirement of products can be met by adjusting the gas environment in the packaging, and harmful gases such as ethylene and ethanol can be decomposed to delay the senescence of the fruits and vegetables. The method has simple operation and low process cost.
Detailed Description
It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.
An embodiment of the invention provides a fresh-keeping method of fresh fruits and vegetables, which comprises the following steps:
(1) the picked fresh fruits and vegetables are subjected to normal-pressure full-closed packaging by using a low-barrier packaging material;
(2) and (4) processing the packaged fruits and vegetables by adopting a low-temperature plasma generator.
According to the fresh-keeping method for the fresh fruits and vegetables provided by the embodiment of the invention, the picked fresh fruits and vegetables are subjected to normal-pressure full-closed packaging by adopting the packaging material with low barrier property, and then are sterilized by adopting low-temperature plasma, so that secondary pollution caused by packaging after sterilization is effectively avoided. Meanwhile, the packaging material with low barrier property is adopted, so that the totally-closed requirement of plasma treatment can be met, the gas environment in the package can be adjusted through spontaneous modified atmosphere, the breathing requirement of the product is met, and harmful gases such as ethylene and ethanol are decomposed to delay the senescence of fruits and vegetables. In addition, the low-barrier packaging material can absorb the respiration heat of the fruits and the vegetables and the heat loss of the electrodes while meeting the requirement of the spontaneous modified atmosphere of the fruits and the vegetables, thereby achieving the effect of killing two birds with one stone.
In one embodiment of the invention, the low barrier packaging material comprises a low barrier heat shrinkable film or stretch wrap packaging material. In particular, the low-barrier packaging material comprises polyvinyl chloride (PVC), Ethylene Vinyl Acetate (EVA) or Linear Low Density Polyethylene (LLDPE). The packaging material of the heat shrinkable film and the stretch wrapping film such as PVC, EVA, LLDPE and the like has the characteristic of low barrier property, the fruits and vegetables are subjected to spontaneous modified atmosphere after being packaged in a totally closed way under normal pressure, the respiratory metabolism requirement of the picked fresh fruits and vegetables is met, and simultaneously the plasma treatment can be also taken into consideration for O2、CO2The gas composition requirements. The gas environment in the package is spontaneously adjusted, the gas environment in the package is not manually controlled any more, the active gas adjusting inflation link is reduced, the production cost is saved, and the operation is simplified.
Further, the thickness of the low-barrier packaging material does not exceed 30 μm. The too thick low-barrier packaging material is not beneficial to the spontaneous modified atmosphere of fruits and vegetables.
In an embodiment of the invention, the conditions for processing the packaged fruits and vegetables by the low-temperature plasma generator are as follows: o is2In a volume concentration of 4-20%, CO2The volume concentration of (A) is 2-20%. The embodiment of the invention packs fruits and vegetables, utilizes the breathing characteristic of the fruits and the vegetables, and adjusts the atmosphere to O in the package2Concentration of 4-20%, CO2The concentration is increased to 2-20% (by adopting portable O)2/CO2Analyzer), and then plasma processing is performed. Due to the existence of a proper amount of oxygen, the respiration oxygen consumption requirements of fruits and vegetables are met, and the effect of bacteria reduction is achieved by a mode of packaging firstly and then carrying out plasma treatment.
In an embodiment of the present invention, the processing temperature of the low temperature plasma generator is 2 to 3 ℃. The low-temperature plasma treatment is beneficial to bacteriostasis.
In one embodiment of the invention, when the low-temperature plasma generator is used for processing, the power frequency voltage is 220V, the voltage of the high-voltage electrode is 30 kV-170 kV, the frequency is 50 Hz-200 Hz, and the electrode spacing is 10 mm-100 mm. The low-temperature plasma is easy to decompose ethylene, and the invention uses the low-temperature plasma for cold sterilization, thereby inhibiting after-ripening, reducing the total number of floras of the fruits and the vegetables, inhibiting the fresh fruits and the vegetables from rotting, maintaining and controlling the quality of the fresh fruits and the vegetables, and prolonging the fresh-keeping period of the fruits and the vegetables.
In one embodiment of the invention, the fruits and vegetables comprise day lily, spinach, cucumber, strawberry, kiwi fruit and the like.
The present invention will be described in detail with reference to examples.
Example 1A low-temperature bacteria-reducing fresh-keeping method for fresh broccoli comprises the following steps:
(1) the picked fresh broccoli is contained in a PP tray and is packaged in a totally-enclosed way by a low-resistance heat-insulating shrink film packaging material PVC;
(2) processing the packaged fruits and vegetables for 15s by adopting a low-temperature plasma generator;
wherein, the low-temperature plasma generator is used for processing under the conditions that the oxygen concentration is 4-20% and the carbon dioxide concentration is 2-20%;
low-temperature plasma generator: the power frequency voltage is 220V, the high-voltage electrode voltage is 50kV, the frequency is 50Hz, and the electrode distance is 50 mm.
Example 2The difference from example 1 is that the low barrier heat shrinkable film wrapper is EVA.
Example 3The difference from example 1 is that the low barrier heat shrink film wrapper is LLDPE.
Comparative example 1The common method in the prior art comprises the following steps: adopting high-barrier packaging material, air-filling packaging, filling mixed gas (volume fraction: 3% O)2+6％CO2+91％N2) Active air conditioning is carried out.
Comparative example 2The difference from example 1 is that a high barrier packaging material is used for full-enclosed packaging, rather than a low barrier material.
Comparative example 3The difference from example 1 is that plasma treatment is performed to sterilize and then packaging is performed.
Test example 1
The day lily treated in the examples and the comparative examples are tested for sensory quality, total number of surface microbial colonies, good flower rate and Vc content.
1. Sensory evaluation
The sensory evaluation standards of the daylily refer to sensory requirements of daylily with different grades of Shanxi local standard DB61/T559-2013, meanwhile, 15 specially-trained sensory evaluation personnel are invited to score the sensory conditions of the daylily with different maturity in the storage period, the specific evaluation standards are shown in table 1, and the results are averaged and shown in table 2.
TABLE 1
2. Good flower rate
The daylily picked in the examples 1-3 and the comparative examples 1-3 is determined to be good flower with normal color of flower buds, non-opening and no rot, and the percentage of the number of good flower in the total number of flower is recorded as good flower rate. The good flower rates were recorded at different times and the results are shown in table 2.
3. Total colony count determination
Referring to the method of GB47892-2016, 12 daylily (about 25g) treated in the same examples 1-3 and comparative examples 1-3 are taken from each group and placed in a sterile homogenizing cup containing 225mL of sterile physiological saline, and the average value of 8000-: 10 in the sample solution. Aspirate 1: 10 to 1mL, 1: 100 sample liquid, preparing 10 times serial sample dilution sample liquid by analogy, selecting 3 sample liquids with proper dilution, respectively sucking 0.1mL of sample liquid, placing the sample liquid on a flat plate to count agar culture medium, uniformly coating the agar culture medium, culturing the agar culture medium at 37 ℃ for 24-48h, and recording the total number of bacterial colonies at different times. The results are shown in Table 2.
TABLE 2
4. Vc content determination
Taking 10g of day lily, crushing, homogenizing, measuring Vc content with a Vc measuring instrument, repeatedly measuring for three times, and taking an average value. The results are shown in Table 3.
TABLE 3
Example 1 compared to comparative example 1, comparative example 1 is prior art and is packaged with high barrier packaging material in combination with active atmosphere. But the effect is not good enough compared with the application, the process is complex and the cost is high.
Example 1 compared with comparative example 2, in comparative example 2, the high barrier packaging material is adopted, which is extremely unfavorable for storage of fruits and vegetables, and the fruits and vegetables can not realize air conditioning, so that CO of the fruits and vegetables is caused2The poisoning phenomenon causes the day lily to be locally brown, the sensory quality is reduced, and the good flower rate is obviously reduced. In addition, the relative humidity of the daylily in the packaging environment is increased due to the transpiration effect, so that the propagation of spoilage microorganisms is facilitated, and the bacterial colony number is increased. At the same time, the Vc content is also significantly affected, below that of example 1.
Compared with the comparative example 3, the comparative example 3 has the disadvantages that the plasma treatment sterilization is firstly carried out, and then the packaging is carried out, so that the secondary pollution is avoided. Storage period comparative example 3 the surface microbial colonies of the day lily were significantly higher than example 1(P <0.05) and the longer the storage time, the more significant the difference. The total number of fresh broccoli colonies at 12d was 1.9log higher (CFU/g). And the good flower rate, the sensory quality and the Vc content are all influenced and are lower than those of the example 1.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions, improvements, etc. within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. A fresh-keeping method for fresh fruits and vegetables comprises the following steps:
(1) the picked fresh fruits and vegetables are subjected to normal-pressure full-closed packaging by using a low-barrier packaging material;
(2) and (4) processing the packaged fruits and vegetables by adopting a low-temperature plasma generator.
2. The method of claim 1,
the low-barrier packaging material comprises polyvinyl chloride, ethylene-vinyl acetate copolymer or linear low-density polyethylene.
3. The method according to claim 1 or 2,
the thickness of the low-barrier packaging material is not more than 30 μm.
4. The method of claim 1,
in the package, O is generated during the treatment of the low-temperature plasma generator2In a volume concentration of 4-20%, CO2The volume concentration of (A) is 2-20%.
5. The method of claim 1,
the treatment temperature of the low-temperature plasma generator is 2-3 ℃.
6. The method of claim 1,
when the low-temperature plasma generator is used for processing, the power frequency voltage is 220V, the voltage of the high-voltage electrode is 30 kV-170 kV, the frequency is 50 Hz-200 Hz, and the electrode distance is 10 mm-100 mm.
7. The method of claim 1,
the fresh fruits and vegetables include flos Hemerocallis, herba Boraginae, fructus Cucumidis Sativi, strawberry, and fructus Actinidiae chinensis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010546312.8A CN111587914A (en) | 2020-06-16 | 2020-06-16 | Fresh-keeping method for fresh fruits and vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010546312.8A CN111587914A (en) | 2020-06-16 | 2020-06-16 | Fresh-keeping method for fresh fruits and vegetables |
Publications (1)
| Publication Number | Publication Date |
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| CN111587914A true CN111587914A (en) | 2020-08-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010546312.8A Pending CN111587914A (en) | 2020-06-16 | 2020-06-16 | Fresh-keeping method for fresh fruits and vegetables |
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| Country | Link |
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| CN (1) | CN111587914A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586555A (en) * | 2020-12-04 | 2021-04-02 | 南京农业大学 | Cold sterilization and preservation technical method for fresh-cut fruits and vegetables by cooperation of low-temperature plasma activated water and DBD |
| CN112753757A (en) * | 2020-12-31 | 2021-05-07 | 华南理工大学 | Low-temperature sterilization and air-conditioning integrated fruit and vegetable fresh-keeping method |
| CN112841299A (en) * | 2021-01-21 | 2021-05-28 | 华南理工大学 | Spontaneous gas dormancy preservation method for instant sweet corn |
| CN113826687A (en) * | 2021-09-14 | 2021-12-24 | 苏州市农业科学院 | Novel brown stain prevention controlled atmosphere preservation method for loquat |
| CN113925083A (en) * | 2021-11-02 | 2022-01-14 | 南京林业大学 | Storing and fresh-keeping method for peeled phyllostachys praecox shoots |
| CN115039806A (en) * | 2022-05-31 | 2022-09-13 | 华南理工大学 | Method for protecting fruit epidermis waxiness |
| CN115136979A (en) * | 2022-07-14 | 2022-10-04 | 四川省农业科学院农产品加工研究所 | Low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586555A (en) * | 2020-12-04 | 2021-04-02 | 南京农业大学 | Cold sterilization and preservation technical method for fresh-cut fruits and vegetables by cooperation of low-temperature plasma activated water and DBD |
| CN112753757A (en) * | 2020-12-31 | 2021-05-07 | 华南理工大学 | Low-temperature sterilization and air-conditioning integrated fruit and vegetable fresh-keeping method |
| CN112841299A (en) * | 2021-01-21 | 2021-05-28 | 华南理工大学 | Spontaneous gas dormancy preservation method for instant sweet corn |
| CN113826687A (en) * | 2021-09-14 | 2021-12-24 | 苏州市农业科学院 | Novel brown stain prevention controlled atmosphere preservation method for loquat |
| CN113925083A (en) * | 2021-11-02 | 2022-01-14 | 南京林业大学 | Storing and fresh-keeping method for peeled phyllostachys praecox shoots |
| CN115039806A (en) * | 2022-05-31 | 2022-09-13 | 华南理工大学 | Method for protecting fruit epidermis waxiness |
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| CN115136979A (en) * | 2022-07-14 | 2022-10-04 | 四川省农业科学院农产品加工研究所 | Low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits |
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