CN111616199A - Fresh-keeping method of fresh-cut water chestnut - Google Patents
Fresh-keeping method of fresh-cut water chestnut Download PDFInfo
- Publication number
- CN111616199A CN111616199A CN202010375492.8A CN202010375492A CN111616199A CN 111616199 A CN111616199 A CN 111616199A CN 202010375492 A CN202010375492 A CN 202010375492A CN 111616199 A CN111616199 A CN 111616199A
- Authority
- CN
- China
- Prior art keywords
- water chestnut
- fresh
- water
- cut
- soaking
- 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.)
- Granted
Links
- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 127
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 127
- 235000009165 saligot Nutrition 0.000 title claims abstract description 127
- 241001083492 Trapa Species 0.000 title claims abstract description 126
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 56
- 238000002791 soaking Methods 0.000 claims abstract description 36
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 22
- 238000004140 cleaning Methods 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims description 16
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims description 11
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims description 11
- 229930016911 cinnamic acid Natural products 0.000 claims description 11
- 235000013985 cinnamic acid Nutrition 0.000 claims description 11
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims description 11
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 10
- 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 description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 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 description 10
- 239000002253 acid Substances 0.000 claims description 10
- 238000000354 decomposition reaction Methods 0.000 claims description 10
- 235000010987 pectin Nutrition 0.000 claims description 10
- 229920001277 pectin Polymers 0.000 claims description 10
- 239000001814 pectin Substances 0.000 claims description 10
- 229940068041 phytic acid Drugs 0.000 claims description 10
- 235000002949 phytic acid Nutrition 0.000 claims description 10
- 239000000467 phytic acid Substances 0.000 claims description 10
- 239000004302 potassium sorbate Substances 0.000 claims description 10
- 229940069338 potassium sorbate Drugs 0.000 claims description 10
- 235000010241 potassium sorbate Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 238000007605 air drying Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 210000002615 epidermis Anatomy 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 238000004383 yellowing Methods 0.000 abstract description 28
- 230000000694 effects Effects 0.000 abstract description 25
- 238000003860 storage Methods 0.000 abstract description 25
- 230000004060 metabolic process Effects 0.000 abstract description 8
- ODLMAHJVESYWTB-UHFFFAOYSA-N propylbenzene Chemical compound CCCC1=CC=CC=C1 ODLMAHJVESYWTB-UHFFFAOYSA-N 0.000 abstract description 8
- 238000009825 accumulation Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000005536 corrosion prevention Methods 0.000 abstract description 2
- 229930003935 flavonoid Natural products 0.000 abstract description 2
- 150000002215 flavonoids Chemical class 0.000 abstract description 2
- 235000017173 flavonoids Nutrition 0.000 abstract description 2
- 230000004580 weight loss Effects 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 description 28
- 102000004190 Enzymes Human genes 0.000 description 28
- 239000000243 solution Substances 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- 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 10
- 229930003944 flavone Natural products 0.000 description 10
- 235000011949 flavones Nutrition 0.000 description 10
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 10
- 150000002212 flavone derivatives Chemical class 0.000 description 9
- 241000209094 Oryza Species 0.000 description 8
- 238000004321 preservation Methods 0.000 description 8
- 239000003755 preservative agent Substances 0.000 description 8
- 230000002335 preservative effect Effects 0.000 description 8
- 230000002194 synthesizing effect Effects 0.000 description 7
- 210000001519 tissue Anatomy 0.000 description 7
- 108700023158 Phenylalanine ammonia-lyases Proteins 0.000 description 6
- 210000003491 skin Anatomy 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 3
- FTVWIRXFELQLPI-ZDUSSCGKSA-N (S)-naringenin Chemical compound C1=CC(O)=CC=C1[C@H]1OC2=CC(O)=CC(O)=C2C(=O)C1 FTVWIRXFELQLPI-ZDUSSCGKSA-N 0.000 description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 210000000003 hoof Anatomy 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- WGEYAGZBLYNDFV-UHFFFAOYSA-N naringenin Natural products C1(=O)C2=C(O)C=C(O)C=C2OC(C1)C1=CC=C(CC1)O WGEYAGZBLYNDFV-UHFFFAOYSA-N 0.000 description 2
- 235000007625 naringenin Nutrition 0.000 description 2
- 229940117954 naringenin Drugs 0.000 description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 2
- 229960005190 phenylalanine Drugs 0.000 description 2
- 229930015704 phenylpropanoid Natural products 0.000 description 2
- 150000002995 phenylpropanoid derivatives Chemical class 0.000 description 2
- 239000003761 preservation solution Substances 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- QDGAVODICPCDMU-UHFFFAOYSA-N 2-amino-3-[3-[bis(2-chloroethyl)amino]phenyl]propanoic acid Chemical compound OC(=O)C(N)CC1=CC=CC(N(CCCl)CCCl)=C1 QDGAVODICPCDMU-UHFFFAOYSA-N 0.000 description 1
- 108010016192 4-coumarate-CoA ligase Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- DQFBYFPFKXHELB-UHFFFAOYSA-N Chalcone Natural products C=1C=CC=CC=1C(=O)C=CC1=CC=CC=C1 DQFBYFPFKXHELB-UHFFFAOYSA-N 0.000 description 1
- 241000234646 Cyperaceae Species 0.000 description 1
- 241000159512 Geotrichum Species 0.000 description 1
- 108090000364 Ligases Proteins 0.000 description 1
- 102000003960 Ligases Human genes 0.000 description 1
- MZSGWZGPESCJAN-MOBFUUNNSA-N Melitric acid A Natural products O([C@@H](C(=O)O)Cc1cc(O)c(O)cc1)C(=O)/C=C/c1cc(O)c(O/C(/C(=O)O)=C/c2cc(O)c(O)cc2)cc1 MZSGWZGPESCJAN-MOBFUUNNSA-N 0.000 description 1
- 102000008109 Mixed Function Oxygenases Human genes 0.000 description 1
- 108010074633 Mixed Function Oxygenases Proteins 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 235000004869 Tussilago farfara Nutrition 0.000 description 1
- 240000000377 Tussilago farfara Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 235000005513 chalcones Nutrition 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- SBHXYTNGIZCORC-ZDUSSCGKSA-N eriodictyol Chemical compound C1([C@@H]2CC(=O)C3=C(O)C=C(C=C3O2)O)=CC=C(O)C(O)=C1 SBHXYTNGIZCORC-ZDUSSCGKSA-N 0.000 description 1
- TUJPOVKMHCLXEL-UHFFFAOYSA-N eriodictyol Natural products C1C(=O)C2=CC(O)=CC(O)=C2OC1C1=CC=C(O)C(O)=C1 TUJPOVKMHCLXEL-UHFFFAOYSA-N 0.000 description 1
- 235000011797 eriodictyol Nutrition 0.000 description 1
- SBHXYTNGIZCORC-UHFFFAOYSA-N eriodyctiol Natural products O1C2=CC(O)=CC(O)=C2C(=O)CC1C1=CC=C(O)C(O)=C1 SBHXYTNGIZCORC-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 239000000543 intermediate Substances 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- DQFBYFPFKXHELB-VAWYXSNFSA-N trans-chalcone Chemical compound C=1C=CC=CC=1C(=O)\C=C\C1=CC=CC=C1 DQFBYFPFKXHELB-VAWYXSNFSA-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
-
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
-
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A fresh-keeping method of fresh-cut water chestnut. The method comprises the steps of ozone water pre-sterilization, whole fruit heat treatment, precooling, low-temperature water cleaning, fresh-keeping liquid soaking and vacuum packaging to obtain the fresh-cut water chestnut. The fresh-keeping liquid has the effects of sterilization, bacteriostasis and corrosion prevention, can effectively inhibit the phenylpropane metabolism of the water chestnut and reduce the accumulation of flavonoid substances, so that the yellowing degree and the weight loss rate of the fresh-cut water chestnut can be reduced in the storage process, the influence on the taste of the water chestnut is small, the storage period can reach more than 20 days under the storage condition of 4 ℃, and the requirements of remote transportation and sale are basically met.
Description
Technical Field
The invention belongs to the technical field of storage and preservation of agricultural products, and particularly relates to a preservation method of fresh-cut water chestnut.
Background
Water chestnut, belonging to family Cyperaceae, perennial shallow water herbaceous plant. The fresh-cut water chestnut is more and more favored by consumers due to the characteristics of rich nutrition, sanitation, safety, convenient eating and the like, and is a very distinctive fresh-cut fruit in the south area of China. However, the problem of yellowing of the cut surface of the fresh-cut water chestnut severely restricts the sale and popularization of the product, which not only reduces the sensory quality and causes the product to be difficult to accept by consumers, but also consumes a large amount of nutrient components.
The yellowing of fresh-cut water chestnut is mainly related to two factors of self metabolism and microbial activity. Studies have shown that the main substances responsible for the yellowing of horseshoes are naringenin and eriodictyol, both of which are intermediates in the metabolism of the plant phenylpropanoid. Phenylalanine Ammonia Lyase (PAL), cinnamic acid hydroxylase (C4H) and 4-coumarate-CoA-ligase (4L) are rate-limiting enzymes of phenylalanine metabolism, and the enzyme activity is positively correlated with the phenylalanine metabolism of plants. Mechanical damage caused by fresh-cut treatment can improve the activity of key enzyme of the horseshoe phenylpropane metabolism and the expression of the coding gene of the key enzyme, thereby causing the accumulation and yellowing phenomena of phenylpropane metabolic intermediate products. In addition, microbial activity also accelerates yellowing of fresh-cut water hooves, wherein geotrichum fungi and various bacteria accelerate the yellowing phenomenon of fresh-cut water hooves. Therefore, effective control of yellowing of fresh-cut water chestnut requires inhibition of phenylpropanoid metabolism caused by mechanical injury, and effective control of growth of microorganisms.
Disclosure of Invention
The invention aims to solve the problem that the surface of the fresh-cut water chestnut is easy to yellow. In order to realize the purpose, the invention provides a fresh-keeping method of fresh-cut water chestnut, which has the following main technical scheme:
(1) pre-sterilization: soaking the water chestnut with clean epidermis in ozone water, and then cleaning the water chestnut with clean water;
(2) and (3) heat treatment: soaking the whole horseshoe fruits treated in the step (1) in hot water;
(3) air drying: naturally drying the heat-treated water chestnut fruits;
(4) pre-cooling: placing the air-dried water chestnut in an environment with the temperature of 0-4 ℃ for cooling for 4-5 hours;
(5) peeling: removing the precooled water chestnut peels and cleaning the water chestnut peels with flowing clear water;
(6) soaking: soaking the peeled water chestnut in a fresh-keeping solution for 30-60 seconds;
(7) and (3) vacuum packaging: and (3) carrying out vacuum packaging on the soaked water chestnut within 5-20 minutes to obtain the fresh-cut water chestnut.
In the step (1), the concentration of the ozone water is 8-10 mg/L, and the soaking time is 3-5 minutes.
In the step (2), the temperature of the hot water is 50-65 ℃, and the treatment time is 60-120 seconds.
In the step (5), the temperature of the clean water is 4-10 DEG C
In the step (6), the fresh-keeping solution comprises the following components in percentage by weight: 0.5-1% of potassium sorbate, 0.1-0.4% of phytic acid, 1.0-2.0% of rice bran extract, 0.1-0.4% of pectin decomposition product, 0.5-1.0% of coumaric acid and 0.2-0.4% of cinnamic acid, and the balance of water, wherein the temperature of the fresh-keeping liquid is 4-10 ℃.
Preferably, the fresh-keeping liquid comprises the following components in percentage by weight: 0.5 to 1 percent of potassium sorbate, 0.2 to 0.4 percent of phytic acid, 1.0 to 2.0 percent of rice bran extract, 0.2 to 0.4 percent of pectin decomposition product, 0.5 to 1.0 percent of coumaric acid, 0.2 to 0.3 percent of cinnamic acid and the balance of water.
And (7) carrying out vacuum packaging on the soaked water chestnut in 5 minutes by using a vacuum packaging machine.
The method comprises the steps of ozone water pre-sterilization, whole fruit heat treatment, precooling, low-temperature water cleaning, fresh-keeping liquid soaking and vacuum packaging to obtain the fresh-cut water chestnut. The fresh-keeping liquid has the effects of sterilization, bacteriostasis and corrosion prevention, and has low cost, so the flavor of the water chestnut is not influenced basically. Meanwhile, the fresh-keeping liquid can effectively inhibit the phenylpropane metabolism of the water chestnut and reduce the accumulation of flavonoid substances, so that the yellowing degree and the weight loss rate of the fresh-cut water chestnut can be reduced in the storage process, the influence on the taste of the water chestnut is small, the storage period can reach more than 20 days under the storage condition of 4 ℃, and the requirements of remote transportation and sale are basically met.
In order to evaluate the freshness retaining effect of the freshness retaining method on the fresh-cut water chestnut, the following evaluation methods are adopted: the fresh-keeping time of the fresh-cut water chestnut obtained by the invention is tested, and the test method comprises the following steps: the degree of yellowing of the surface of fresh-cut water chestnut is measured by a colorimeter, and the number of single samples with the a value larger than 10 accounts for the number of total samples. Meanwhile, the enzyme activity change of a key enzyme for synthesizing flavone in the fresh-cut water chestnut tissue is measured, and the test method comprises the following steps: the crude enzyme extract of horse hoof flesh for enzyme activity determination of PAL, CHI and F3 'H was extracted using boric acid buffer (pH8.8), phosphate buffer (pH7.5) and Tris-HCl buffer (pH7.5), respectively, and reacted with three substrates of L-phenylalanine, chalcone and naringenin, respectively, to express the enzyme activity of PAL, CHI and F3' H, respectively, as changes in absorbance per unit time. The detection wavelengths of the three enzyme activity determinations are 290nm, 381nm and 290nm respectively, the absorbance change per minute is 0.01 to represent an activity unit (U), and the enzyme activity unit is U/(g FW).
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below.
FIG. 1 is a graph showing the change in PAL activity during storage of fresh-cut water chestnut of the present invention;
FIG. 2 is a graph showing the change of CHI enzyme activity during storage of fresh-cut water chestnut according to the present invention;
FIG. 3 is a graph showing the variation of F3' H enzyme activity during storage of fresh-cut water chestnut of the present invention.
Detailed Description
The invention will be further described with reference to specific embodiments. However, the embodiments are merely illustrative and explanatory of the present invention, and those skilled in the art will be able to make various modifications, additions and substitutions to the embodiments described, without departing from the spirit of the invention or exceeding the scope defined by the claims.
Example 1
1.5 jin of water chestnut corm with complete skin, regular appearance and dry surface is selected.
(1) Pre-sterilization: removing mud on the water chestnut peel, soaking in ozone water with the concentration of 10mg/L for 5 minutes, and cleaning with clear water;
(2) and (3) heat treatment: soaking the cleaned whole water chestnut in hot water at 65 ℃ for 120 seconds;
(3) air drying: naturally drying the heat-treated water chestnut fruits; (4) pre-cooling: cooling the air-dried water chestnut in an environment at 4 ℃ for 5 hours;
(5) peeling: removing the precooled water chestnut peels, and cleaning with flowing clear water at 5 ℃;
(6) soaking: soaking peeled water chestnut in a preservative solution at 10 ℃ for 30 seconds, wherein the preservative solution comprises 0.5 g of potassium sorbate, 0.1 g of phytic acid, 1.0 g of rice bran extract, 0.1 g of pectin decomposition product, 0.5 g of coumaric acid, 0.2 g of cinnamic acid and 97.6 g of water.
(7) And (3) vacuum packaging: the soaked water chestnut is packaged within 5 minutes by using a vacuum packaging machine to obtain fresh cut water chestnut.
The obtained fresh-keeping time of the fresh-cut water chestnut was tested, and the test results are shown in table 1; and measuring the change of the enzyme activity of the key enzyme for synthesizing flavone in the fresh-cut water chestnut tissues, wherein the test result is shown in figures 1-3.
Example 2
1.5 jin of water chestnut corm with complete skin, regular appearance and dry surface is selected.
(1) Pre-sterilization: removing mud on the water chestnut peel, soaking in ozone water with concentration of 8mg/L for 3 minutes, and cleaning with clear water.
(2) And (3) heat treatment: soaking the cleaned whole water chestnut in hot water at 50 ℃ for 60 seconds;
(3) air drying: naturally drying the heat-treated water chestnut fruits;
(4) pre-cooling: cooling the air-dried water chestnut in an environment at 4 ℃ for 5 hours;
(5) peeling: removing the precooled water chestnut peels, and cleaning with flowing clear water at 10 ℃;
(6) soaking: soaking peeled water chestnut in a preservative solution at 10 ℃ for 30 seconds, wherein the preservative solution comprises 0.5 g of potassium sorbate, 0.4 g of phytic acid, 1.0 g of rice bran extract, 0.4 g of pectin decomposition product, 0.5 g of coumaric acid, 0.4 g of cinnamic acid and 96.8 g of water.
(7) And (3) vacuum packaging: the soaked fresh-cut water chestnut is packaged by a vacuum packaging machine within 5 minutes to obtain the fresh-cut water chestnut.
The obtained fresh-keeping time of the fresh-cut water chestnut was tested, and the test results are shown in table 1; and measuring the change of the enzyme activity of the key enzyme for synthesizing flavone in the fresh-cut water chestnut tissues, wherein the test result is shown in figures 1-3.
Example 3
1.5 jin of water chestnut corm with complete skin, regular appearance and dry surface is selected.
(1) Pre-sterilization: removing mud on the water chestnut peel, soaking in ozone water with concentration of 8mg/L for 3 minutes, and cleaning with clear water.
(2) And (3) heat treatment: soaking the cleaned whole water chestnut in hot water at 50 ℃ for 60 seconds;
(3) air drying: naturally drying the heat-treated water chestnut fruits;
(4) pre-cooling: cooling the air-dried water chestnut in an environment at 4 ℃ for 5 hours;
(5) peeling: removing the precooled water chestnut peels, and cleaning with flowing clear water at 4 ℃;
(6) soaking: soaking peeled water chestnut in a preservation solution at 4 ℃ for 60 seconds, wherein the preservation solution comprises 1 g of potassium sorbate, 0.2 g of phytic acid, 2.0 g of rice bran extract, 0.2 g of pectin decomposition product, 1.0 g of coumaric acid, 0.3 g of cinnamic acid and 95.3 g of water.
(7) And (3) vacuum packaging: the soaked fresh-cut water chestnut is packaged by a vacuum packaging machine within 5 minutes to obtain the fresh-cut water chestnut.
The obtained fresh-keeping time of the fresh-cut water chestnut was tested, and the test results are shown in table 1; and measuring the change of the enzyme activity of the key enzyme for synthesizing flavone in the fresh-cut water chestnut tissues, wherein the test result is shown in figures 1-3.
Comparative example 1
1.5 jin of water chestnut corm with complete skin, regular appearance and dry surface is selected.
(1) And (3) heat treatment: soaking the whole water chestnut in hot water at 65 ℃ for 120 seconds;
(2) air drying: naturally drying the heat-treated water chestnut fruits;
(3) pre-cooling: cooling the air-dried water chestnut in an environment at 4 ℃ for 5 hours;
(4) peeling: removing the precooled water chestnut peels, and cleaning with flowing clear water at 5 ℃;
(5) soaking: soaking peeled water chestnut in a preservative solution at 10 ℃ for 30 seconds, wherein the preservative solution comprises 0.5 g of potassium sorbate, 0.1 g of phytic acid, 1.0 g of rice bran extract, 0.1 g of pectin decomposition product, 0.5 g of coumaric acid, 0.2 g of cinnamic acid and 97.6 g of water.
(6) And (3) vacuum packaging: the soaked fresh-cut water chestnut is packaged by a vacuum packaging machine within 5 minutes to obtain the fresh-cut water chestnut.
The obtained fresh-keeping time of the fresh-cut water chestnut was tested, and the test results are shown in table 1; and measuring the change of the enzyme activity of the key enzyme for synthesizing flavone in the fresh-cut water chestnut tissues, wherein the test result is shown in figures 1-3.
Comparative example 2
1.5 jin of water chestnut corm with complete skin, regular appearance and dry surface is selected.
(1) Pre-sterilization: removing mud from the water chestnut peel, soaking in ozone water with concentration of 10mg/L for 5 min, and cleaning with clear water.
(2) And (3) heat treatment: soaking the cleaned whole water chestnut in hot water at 65 ℃ for 120 seconds;
(3) air drying: naturally drying the heat-treated water chestnut fruits;
(4) pre-cooling: cooling the air-dried water chestnut in an environment at 4 ℃ for 5 hours;
(5) peeling: removing the precooled water chestnut peels, and cleaning with flowing clear water at 5 ℃;
(6) soaking: soaking the peeled water chestnut in a fresh-keeping solution at 10 ℃ for 30 seconds, wherein the fresh-keeping solution comprises 0.5 g of potassium sorbate, 0.1 g of phytic acid, 0.1 g of pectin decomposition product and 99.3 g of water.
(7) And (3) vacuum packaging: the soaked fresh-cut water chestnut is packaged by a vacuum packaging machine within 5 minutes to obtain the fresh-cut water chestnut.
The obtained fresh-keeping time of the fresh-cut water chestnut was tested, and the test results are shown in table 1; and measuring the change of the enzyme activity of the key enzyme for synthesizing flavone in the fresh-cut water chestnut tissues, wherein the test result is shown in figures 1-3.
Comparative example 3
1.5 jin of water chestnut corm with complete skin, regular appearance and dry surface is selected.
(1) Pre-sterilization: removing mud on the water chestnut peel, soaking in ozone water with the concentration of 10mg/L for 5 minutes, and cleaning with clear water.
(2) And (3) heat treatment: soaking the cleaned whole water chestnut in hot water at 65 ℃ for 120 seconds;
(3) air drying: naturally drying the heat-treated water chestnut fruits;
(4) pre-cooling: cooling the air-dried water chestnut in an environment at 4 ℃ for 5 hours;
(5) peeling: removing the precooled water chestnut peels, and cleaning with flowing clear water at 5 ℃;
(6) soaking: the peeled water chestnut is put into a fresh-keeping solution with the temperature of 10 ℃ for soaking for 30 seconds, wherein the fresh-keeping solution comprises 1.0 g of rice bran extract, 0.5 g of coumaric acid, 0.2 g of cinnamic acid and 98.3 g of water.
(7) And (3) vacuum packaging: the soaked fresh-cut water chestnut is packaged by a vacuum packaging machine within 5 minutes to obtain the fresh-cut water chestnut.
The obtained fresh-keeping time of the fresh-cut water chestnut was tested, and the test results are shown in table 1; and measuring the change of the enzyme activity of the key enzyme for synthesizing flavone in the fresh-cut water chestnut tissues, wherein the test result is shown in figures 1-3.
TABLE 1 comparison of the keeping time and yellowing ratio of water chestnut in examples and comparative examples (unit: day)
| The yellowing rate is 5 percent | The yellowing rate is 15 percent | The yellowing rate is 25 percent | |
| Example 1 | 22 | 25 | 26 |
| Example 2 | 23 | 29 | 30 |
| Example 3 | 21 | 28 | 30 |
| Comparative example 1 | 15 | 17 | 19 |
| Comparative example 2 | 6 | 10 | 12 |
| Comparative example 3 | 12 | 15 | 16 |
As shown in Table 1, by adopting the fresh-keeping method for fresh-cut water chestnut of the invention, through carrying out ozone water pre-sterilization, whole fruit heat treatment, precooling, low-temperature water cleaning, bacteriostasis color-protecting solution soaking and vacuum packaging on the fresh-cut water chestnut, the yellowing degree of the fresh-cut water chestnut in the storage process can be obviously reduced, the influence on the taste of the water chestnut is small, the storage period can reach more than 20 days under the storage condition of 4 ℃, and the requirements of remote transportation and sale are basically met. In example 1, the yellowing rate after 22 days of storage was only 5%, the yellowing rate after 25 days of storage was only 15%, and the yellowing rate after 26 days of storage was only 25%. In example 2, the yellowing rate after 23 days of storage was only 5%, the yellowing rate after 29 days of storage was only 15%, and the yellowing rate after 30 days of storage was only 25%. In example 3, the yellowing rate after 21 days of storage was only 5%, the yellowing rate after 28 days of storage was only 15%, and the yellowing rate after 30 days of storage was only 25%.
In comparative example 1, the water chestnut is not pre-sterilized by ozone water, so that the preservation period is shortened, and the yellowing rate reaches 5% after 15 days. The preservation effect is not good.
In the comparative example 2, the preservative solution only contains three bacteriostatic components of 0.5 percent of potassium sorbate, 0.1 percent of phytic acid and 0.1 percent of pectin decomposition product. Leading to the shortening of the preservation period and the yellowing rate reaching 5 percent after 6 days. The preservation effect is not good.
In comparative example 3, the preservative solution was composed of only 1.0% of rice bran extract, 0.5% of coumaric acid and 0.2% of cinnamic acid as three color-protecting components. Leading to the shortening of the preservation period and the yellowing rate reaching 5 percent after 12 days. The preservation effect is not good.
As can be seen from FIGS. 1 to 3, the activities of the enzymes PAL, CHI and F3' H, which are key enzymes for flavone synthesis, in the comparative example were rapidly increased with the extension of storage time, while the activities of the three enzymes for flavone synthesis, which are key enzymes in examples 1 to 3, were significantly inhibited during storage. Therefore, the embodiment of the invention can effectively inhibit the enzymatic activity of the flavone synthetase in the storage process of the fresh-cut water chestnut, thereby well inhibiting the yellowing of the fresh-cut water chestnut.
Claims (7)
1. A fresh-keeping method for fresh-cut water chestnut is characterized by comprising the following steps:
(1) pre-sterilization: soaking the water chestnut with clean epidermis in ozone water, and then cleaning the water chestnut with clean water;
(2) and (3) heat treatment: soaking the whole horseshoe fruits treated in the step (1) in hot water;
(3) air drying: naturally drying the heat-treated water chestnut fruits;
(4) pre-cooling: placing the air-dried water chestnut in an environment with the temperature of 0-4 ℃ for cooling for 4-5 hours;
(5) peeling: removing the precooled water chestnut peels and cleaning the water chestnut peels with flowing clear water;
(6) soaking: soaking the peeled water chestnut in a fresh-keeping solution for 30-60 seconds;
(7) and (3) vacuum packaging: and (3) carrying out vacuum packaging on the soaked water chestnut within 5-20 minutes to obtain the fresh-cut water chestnut.
2. The method for preserving fresh-cut water chestnut according to claim 1, wherein in the step (1), the concentration of the ozone water is 8-10 mg/L, and the soaking time is 3-5 minutes.
3. The method for preserving fresh-cut water chestnut according to claim 1, wherein in the step (2), the temperature of the hot water is 50 ℃ to 65 ℃, and the treatment time is 60 seconds to 120 seconds.
4. The method for preserving fresh-cut water chestnut according to claim 1, characterized in that, in the step (5), the temperature of the clean water is 4-10 ℃.
5. The method for preserving fresh-cut water chestnut according to claim 1, wherein in the step (6), the preserving solution comprises the following components by weight percent: 0.5-1% of potassium sorbate, 0.1-0.4% of phytic acid, 1.0-2.0% of rice bran extract, 0.1-0.4% of pectin decomposition product, 0.5-1.0% of coumaric acid and 0.2-0.4% of cinnamic acid, and the balance of water, wherein the temperature of the fresh-keeping liquid is 4-10 ℃.
6. The method for preserving fresh-cut water chestnut according to claim 5, wherein the preserving solution comprises the following components by weight percent: 0.5 to 1 percent of potassium sorbate, 0.2 to 0.4 percent of phytic acid, 1.0 to 2.0 percent of rice bran extract, 0.2 to 0.4 percent of pectin decomposition product, 0.5 to 1.0 percent of coumaric acid, 0.2 to 0.3 percent of cinnamic acid and the balance of water.
7. A method for preserving fresh cut water chestnut according to claim 1, characterized in that, in the step (7), the soaked water chestnut is vacuum packed by a vacuum packing machine within 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010375492.8A CN111616199B (en) | 2020-05-07 | 2020-05-07 | Fresh-keeping method of fresh-cut water chestnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010375492.8A CN111616199B (en) | 2020-05-07 | 2020-05-07 | Fresh-keeping method of fresh-cut water chestnut |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111616199A true CN111616199A (en) | 2020-09-04 |
| CN111616199B CN111616199B (en) | 2023-09-22 |
Family
ID=72267113
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010375492.8A Active CN111616199B (en) | 2020-05-07 | 2020-05-07 | Fresh-keeping method of fresh-cut water chestnut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111616199B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113303364A (en) * | 2021-05-31 | 2021-08-27 | 湖北师范大学 | Method for inhibiting browning of fresh-cut water chestnuts by combining physics and biology |
| CN114946930A (en) * | 2021-12-27 | 2022-08-30 | 贺州学院 | Fresh-keeping packaging method for fresh-cut water chestnut |
| CN115005266A (en) * | 2021-12-27 | 2022-09-06 | 贺州学院 | Fresh-keeping method for fresh-cut lotus roots |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359568A (en) * | 2016-09-14 | 2017-02-01 | 贺州学院 | Fresh-cut-water-chestnut preservation method |
| CN107232298A (en) * | 2017-06-23 | 2017-10-10 | 贺州学院 | A kind of fresh-cut water chestnut yellow inhibitor and application |
| CN107259308A (en) * | 2017-06-23 | 2017-10-20 | 贺州学院 | A kind of plant source fresh-cut water chestnut yellow inhibitor and its methods for making and using same |
| CN107969481A (en) * | 2017-12-08 | 2018-05-01 | 刘艳蓉 | A kind of bio-preservative for fruits and vegetables and preparation method thereof |
-
2020
- 2020-05-07 CN CN202010375492.8A patent/CN111616199B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359568A (en) * | 2016-09-14 | 2017-02-01 | 贺州学院 | Fresh-cut-water-chestnut preservation method |
| CN107232298A (en) * | 2017-06-23 | 2017-10-10 | 贺州学院 | A kind of fresh-cut water chestnut yellow inhibitor and application |
| CN107259308A (en) * | 2017-06-23 | 2017-10-20 | 贺州学院 | A kind of plant source fresh-cut water chestnut yellow inhibitor and its methods for making and using same |
| CN107969481A (en) * | 2017-12-08 | 2018-05-01 | 刘艳蓉 | A kind of bio-preservative for fruits and vegetables and preparation method thereof |
Non-Patent Citations (9)
| Title |
|---|
| 侯传伟等: "鲜切荸荠复合保鲜剂的研制", 《食品科技》 * |
| 侯传伟等: "鲜切荸荠复合保鲜剂的研制", 《食品科技》, no. 12, 31 December 2007 (2007-12-31), pages 195 - 198 * |
| 刘兵等: "马蹄的贮藏保鲜与加工利用研究进展", 《食品研究与开发》 * |
| 刘兵等: "马蹄的贮藏保鲜与加工利用研究进展", 《食品研究与开发》, no. 18, 20 September 2016 (2016-09-20) * |
| 宋慕波;周伟政;唐永胜;陈振林;帅良;段振华;: "荸荠肉桂酸4-羟基化酶基因的克隆及其在鲜切荸荠黄化过程中的表达分析", 基因组学与应用生物学, no. 02 * |
| 宋慕波;帅良;李淋;方方;陈振林;段振华;: "马蹄查耳酮合酶基因的克隆及其在鲜切马蹄中的表达分析", 北方园艺, no. 22 * |
| 宋慕波等: "马蹄查耳酮合酶基因的克隆及其在鲜切马蹄中的表达分析", 《北方园艺》 * |
| 宋慕波等: "马蹄查耳酮合酶基因的克隆及其在鲜切马蹄中的表达分析", 《北方园艺》, no. 22, 28 November 2018 (2018-11-28) * |
| 潘永贵;石晶莹;陈维信;: "鲜切荸荠黄化组织中微生物分离鉴定研究", 西南大学学报(自然科学版), no. 03 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113303364A (en) * | 2021-05-31 | 2021-08-27 | 湖北师范大学 | Method for inhibiting browning of fresh-cut water chestnuts by combining physics and biology |
| CN114946930A (en) * | 2021-12-27 | 2022-08-30 | 贺州学院 | Fresh-keeping packaging method for fresh-cut water chestnut |
| CN115005266A (en) * | 2021-12-27 | 2022-09-06 | 贺州学院 | Fresh-keeping method for fresh-cut lotus roots |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111616199B (en) | 2023-09-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111616199B (en) | Fresh-keeping method of fresh-cut water chestnut | |
| Rocha et al. | Shelf-life of chilled cut orange determined by sensory quality | |
| CN102835669B (en) | Fermentation type air-dried beef and production method of fermentation type air-dried beef | |
| CN102144662B (en) | Storage and fresh-keeping method for fresh water caltrop | |
| CN110934183A (en) | Fresh-cut fruit and vegetable preservative and preparation method and application thereof | |
| Devi et al. | Preparation of value-added products through preservation | |
| Kaur et al. | Effect of sodium benzoate application on quality and enzymatic changes of pear fruits during low temperature | |
| CN101828749A (en) | Modified atmosphere production method for edible jellyfish | |
| CN1283159C (en) | Biological cooled meat preserving method | |
| Cheng et al. | Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes | |
| Eissa | Effect of chitosan coating on shelf-life and quality of fresh-cut mushroom | |
| Peréz-Dıaz et al. | Fermented and acidified vegetables | |
| Ewing et al. | Food safety modernization act produce safety rule compliance for United States hard cider producers using ground-harvested apples | |
| Xia et al. | Control of grey mould by sodium diacetate treatments and its effects on postharvest quality of ‘Red Globe’grapes | |
| CN115812902A (en) | Method for improving quality of fresh waxy corn by inhibiting respiration and oxygen permeation | |
| Rahmani | Food hazards and quality control in table olive processing with a special reference to functional compounds | |
| CN108618004A (en) | The preparation method of wine dregs of rice mackerel | |
| CN101044871B (en) | Method for canning and preserving blechnoid | |
| CN111264611A (en) | Dual fresh-keeping method for sterilization before picking and antisepsis after picking of oil pears | |
| CN103907671B (en) | A kind of preservation method of coconut meat | |
| CN105145798B (en) | Refrigeration preservation method for prolonging shelf life of fresh-cut cress | |
| Benhura et al. | Preservation of mango pulp of fruit from Rusitu Valley, Chimanimani in Zimbabwe | |
| Preethi et al. | Biochemical quality comparison of forced air dried osmo-dehydrated cashew apple products infused with spice mixture and sugar | |
| BONCIU et al. | SOME ASPECTS REGARDING THE FOOD STABILITY AND THE FACTORS THAT INFLUENCE IT. | |
| CN113396966A (en) | Application of algin in preparation of anti-browning preservative for inhibiting browning of fresh cut tuber vegetables |
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 | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20200904 Assignee: Guilin Jinsu Food Co.,Ltd. Assignor: HEZHOU University Contract record no.: X2023980046404 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 Application publication date: 20200904 Assignee: Guangxi Zhulin Food Sales Co.,Ltd. Assignor: HEZHOU University Contract record no.: X2023980046401 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 Application publication date: 20200904 Assignee: Zhongshan County Fuqiang Agricultural Planting Professional Cooperative Assignor: HEZHOU University Contract record no.: X2023980046398 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 Application publication date: 20200904 Assignee: Guangxi Fuchuan Rongrong Agricultural Development Co.,Ltd. Assignor: HEZHOU University Contract record no.: X2023980046375 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 Application publication date: 20200904 Assignee: Fuchuan Kangzhuang Breeding Family Farm Assignor: HEZHOU University Contract record no.: X2023980046366 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 Application publication date: 20200904 Assignee: GUANGXI ZHONGSHAN FUQIANG YAYAO HUAXIANG AGRICULTURE CO.,LTD. Assignor: HEZHOU University Contract record no.: X2023980046356 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 Application publication date: 20200904 Assignee: Guangxi Kanglin Chemical Reagent Co.,Ltd. Assignor: HEZHOU University Contract record no.: X2023980046440 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 |
|
| EE01 | Entry into force of recordation of patent licensing contract |