CN111972485A - Method for prolonging storage period of berries through combination of magnetic field and refrigeration - Google Patents
Method for prolonging storage period of berries through combination of magnetic field and refrigeration Download PDFInfo
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Classifications
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- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- General Chemical & Material Sciences (AREA)
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for prolonging the storage period of berries by combining magnetic field refrigeration, belonging to the technical field of fruit preservation. The method adopts a magnetic field combined refrigeration mode to store the berries, can prolong the shelf life of the berries to 21-28 days, ensures that the berries do not change color and have no peculiar smell, the weight loss rate is less than 5%, the sugar content preservation rate is higher than 60%, and the preservation rate of other useful components such as vitamin C is higher than 50%, can effectively maintain various nutritional components of the berries, slow down the water loss of the berries, and can effectively inhibit the respiration of the berries. The method disclosed by the invention is environment-friendly, does not pollute the environment, is easy for industrial operation, is convenient for transportation while storage, and has a wide application prospect.
Description
Technical Field
The invention relates to a method for prolonging the storage period of berries by combining magnetic field refrigeration, belonging to the technical field of fruit storage and preservation.
Background
Berries, which develop from the ovary or in combination with other floral organs, are soft, juicy, fleshy. Most berries have delicious juice, contain a large amount of various nutrient components such as sugar, protein, organic acid, mineral substances, vitamins and the like, and have high nutritional and dietary therapy values. With the social progress and the improvement of the living standard of people, the demand of consumers for fresh berries is increasing. However, under conventional storage conditions, the storage period of the eight-ripe berries is 7-10 days, and the storage period of the ripe berries is only 2-3 days. As most berries are soft and juicy, have high moisture content and are easy to rot and deteriorate due to germ infection, great difficulty is brought to storage and transportation, shelf life prolonging and the like of the fresh berries, and the storage and transportation mode is improper, so that economic loss is not caused easily. Therefore, how to effectively reduce the loss rate of berries has important significance in prolonging the storage period of the berries by adopting a more scientific and reasonable new method.
The preservative used in the long-term storage method in the market at present is mostly chemical substances harmful to human bodies, and the human bodies can be injured if the preservative is not cleaned completely when the preservative is eaten. Therefore, only by greatly strengthening the research of comprehensive preservation technologies such as physical, chemical, biological preservation and the like, a safer and more effective way for the storage and preservation of berry fruits can be developed. The magnetic field combined refrigeration is characterized in that the storage environment (magnetic field mode, strength and frequency) is controlled under the condition of proper temperature, corresponding magnetic field mode, magnetic field strength and magnetic field frequency are selected according to different stress responses of different berries to a magnetic field, factors such as temperature and humidity are comprehensively considered, metabolism is delayed through the action of the magnetic field on respiratory enzymes, cell growth factors, microorganisms and the like in the berries, and therefore the effects of prolonging the storage period of the berries and keeping good quality are achieved.
Disclosure of Invention
The invention aims to provide a berry storage method, which solves the problem that the preservative used in the prior art may have food safety.
The technical scheme of the invention is as follows:
a method for reducing the loss of nutrients and extending the shelf life of berries during storage by subjecting the berries to a refrigerated environment under the application of a magnetic field, said berries including but not limited to blueberry, raspberry, grape, carambola, guava, papaya, mulberry; the refrigeration is carried out at the temperature of-1-10 ℃; the applied magnetic field is specifically:
blueberry: the magnetic field intensity is 1-3 mT, and the magnetic field frequency is 0-40 Hz;
raspberry: the magnetic field intensity is 3-5 mT, and the magnetic field frequency is 0-50 Hz;
grape: the magnetic field intensity is 2-4 mT, and the magnetic field frequency is 0-40 Hz;
carambola: the magnetic field intensity is 1-3 mT, and the magnetic field frequency is 0-60 Hz;
guava: storing the magnetic field with the intensity of 2-4 mT and the frequency of 0-50 Hz;
papaya: storing the magnetic field with the intensity of 3-5 mT and the frequency of 0-70 Hz;
fruit mulberry: the magnetic field intensity is 4-5 mT, and the magnetic field frequency is 0-60 Hz.
In one embodiment, the blueberries are stored at 0-2 ℃, humidity of 90-95%, magnetic field strength of 1-3 mT and magnetic field frequency of 0-40 Hz.
In one embodiment, the raspberries are stored at 2-3 ℃, humidity 85% -90%, magnetic field strength 3-5 mT, and magnetic field frequency 0-50 Hz.
In one embodiment, the grapes are stored at-1 to 3 ℃, humidity of 85 to 90 percent, magnetic field strength of 2 to 4mT and magnetic field frequency of 0 to 40 Hz.
In one embodiment, the carambola is stored at 5-6 ℃, humidity of 85% -90%, magnetic field intensity of 1-3 mT and magnetic field frequency of 0-60 Hz.
In one embodiment, guava is stored at 2-3 ℃, humidity of 85% -90%, magnetic field strength of 2-4 mT, and magnetic field frequency of 0-50 Hz.
In one embodiment, the papaya is stored at 8-10 ℃, humidity of 85% -90%, magnetic field intensity of 3-5 mT, and magnetic field frequency of 0-70 Hz.
In one embodiment, the mulberries are stored at 5-6 ℃, 85% -90% humidity, 4-5 mT magnetic field strength and 0-60 Hz magnetic field frequency.
In one embodiment, the method comprises the steps of:
(1) picking and selecting berries;
(2) wiping water on the surface of the berry picked in the step (1);
(3) precooling the berries with anhydrous epidermis in the step (2);
(4) subpackaging and sealing the berries precooled in the step (3);
(5) and (4) storing the packaged berries obtained in the step (4) in a magnetic field-assisted refrigeration test box for providing a magnetic field and a refrigeration environment.
In one embodiment, the method comprises the steps of:
(1) timely harvesting berries with mature degree, and removing fruit grains with diseases, insect pests, mechanical damage and small fruits;
(2) putting the berries harvested in the step (1) into a preservation box, and sealing the box by using a preservative film;
(3) putting the berries packaged in the step (2) into a basket, and placing the basket in a refrigerator for precooling;
(4) placing the berries precooled in the step (3) in a magnetic field auxiliary refrigeration test box, storing in a magnetic field combined refrigeration mode, and regulating and controlling the stored temperature and humidity, the magnetic field mode, the intensity and the frequency of the berries according to the characteristics of different berries; the temperature of the refrigeration test box is checked at least three times every day in a timing mode, and the refrigeration test box is subjected to ventilation treatment.
In one embodiment, harvestable maturity means that the fruit has completed growth and nutrient accumulation, is sized, begins to appear with various colors and traits that are near maturity, and has reached the harvestable stage.
In one embodiment, the preservation box of step (2) is made of food-grade polyethylene, and the length x width x height is as follows: 25cm × 17.5cm × 8 cm.
In one embodiment, the plastic wrap in step (2) is a food grade plastic wrap, and the specification is length × width × thickness: 30cm by 20cm by 0.06 mm.
In one embodiment, the berries of step (2) are packaged into fresh keeping boxes, and the mass of each box of berries is kept between 500g and 1000 g.
In one embodiment, the pre-cooling treatment time in the step (3) is 24 to 36 hours, and the temperature is 0 to 10 ℃.
In one embodiment, the basket in step (3) should be perforated and lined with kitchen paper towels.
In one embodiment, the temperature in the magnetic field assisted refrigeration test chamber during the storage in the step (4) is controlled to be-1-10 ℃.
In one embodiment, the relative humidity in the magnetic field assisted refrigeration test chamber during the storage in the step (4) is controlled to be 85-90%.
In one embodiment, the storage time of step (4) is 5 to 28 days.
In one embodiment, the method employs a magnetic field assisted refrigeration test chamber for combined magnetic field refrigeration of berries for storage.
In one embodiment, the magnetic field mode of the magnetic field auxiliary refrigeration test box comprises a static magnetic field or an alternating magnetic field, and the magnetic field intensity is selected to be 1.0-5.0 mT; when the setting mode is an alternating magnetic field, the frequency of the magnetic field is selected to be 10-100 Hz.
In one embodiment, the magnetic field assisted refrigeration test chamber is a magnetic field assisted refrigeration test chamber of imsterest (tin-free) induction technology limited.
The invention also claims the use of the method in berry transportation.
The invention has the beneficial effects that: the invention provides a method for reducing the loss of nutrient substances of berries in the storage process and prolonging the storage period of the berries, which does not need to add any chemical substance, is easy for industrial production, does not pollute the environment and is convenient for transportation while storage. After the berries are stored for 28 days, the berries do not change color and have no peculiar smell, the weight loss rate is less than 5 percent, the sugar content storage rate is higher than 60 percent, and the storage rate of other useful components such as vitamin C is higher than 50 percent, so that the possibility of mildew and rot of the berries in storage and transportation is reduced, the original quality of the berries is maintained, and the berries have the characteristics of safety, high efficiency, no residue and the like.
Detailed Description
The weight loss rate measuring method comprises the following steps: refer to a method disclosed in a paper in 2019 with the problem of influence of different modified atmosphere packaging on the preservation effect of bracken;
the calculation formula of the weight loss ratio is as follows:
in the formula: w is weight loss ratio,%; g0Is the initial mass of fresh berries, g; g1To determine the mass of the berry, g.
The vitamin C content detection method comprises the following steps: the measurement method refers to GB 5009.86-2016, and the storage rate is calculated by the following method:
in the formula: the preservation rate of the vitamin C content,%; m0Is the initial vitamin C content of fresh berries, g; m1The vitamin C content of the berries, g, was determined.
The soluble sugar content detection method comprises the following steps: refer to a phenol-sulfuric acid method in a treatise article published in 2013 and entitled research on preservation effect of chitosan coating on fresh-cut taros.
Evaluation method of sensory quality of berries: refer to the sensory evaluation method in the paper published in 2018 and entitled blueberry low-temperature controlled atmosphere storage quality and physiological change. The total of 5 items of blueberry sensory evaluation is 20 points, and the number of the fruits is less than 8, the fruits are rotten and are not edible.
TABLE 1 sensory evaluation criteria Table
Example 1: method for prolonging storage period of blueberries by combining magnetic field and refrigeration
Putting the collected and sorted blueberries into a food-grade polyethylene preservation box, wherein the specification of the preservation box is long multiplied by width multiplied by height: 25cm × 17.5cm × 8 cm; the mass of each blueberry box is kept at 500g, and the number of the blueberries is about 180. Sealing with preservative film, placing into basket, and pre-cooling in refrigerator at 0 deg.C for 24 hr. After precooling, the blueberries are moved into a magnetic field auxiliary refrigeration test box, and magnetic field preservation parameters are set as follows: the magnetic field pattern is: static magnetic field, magnetic field strength 3mT, temperature: 2 ℃, relative humidity: 90% and storing until 28 d. The test box is internally provided with a corresponding temperature and humidity sensor and an automatic control lifting and humidifying device, the temperature/humidity condition of the box body is monitored at any time, and if the temperature/humidity is higher than or lower than the set temperature or relative humidity, the temperature is automatically controlled to be lowered or raised or humidified or dehumidified according to the measured data of the temperature/humidity sensor, so that the environmental temperature and the berry humidity meet the standard. Regularly checking the change of the blueberries every day during the storage period, simultaneously checking the temperature of the refrigeration test box for at least three times, and ventilating the refrigeration test box. At the end of the 28-day storage period, the taken blueberries are hard and crisp in taste, the original taste of the blueberries is maintained, the color of the blueberries is not obviously different from that of the blueberries at the initial storage period, the weight loss rate is 2.6 +/-0.23%, the preservation rate of VC is 63 +/-0.2%, the preservation rate of soluble sugar is 68 +/-0.2%, the sensory score is 15, no diseases or browning occurs during the storage period, and the fresh-keeping effect is good.
Example 2: method for prolonging storage period of raspberries by combining magnetic field with refrigeration
Putting the harvested and sorted raspberries into a food-grade polyethylene preservation box, wherein the specification of the preservation box is as long as x width as x height: 25cm × 17.5cm × 8 cm; the raspberry mass per box was kept at 500g, about 100. Sealing with preservative film, placing into basket, and pre-cooling in refrigerator at 0 deg.C for 24 hr. After precooling, moving the raspberries into a magnetic field auxiliary refrigeration test box, and setting magnetic field preservation parameters: the magnetic field pattern is: static magnetic field, magnetic field strength 3mT, temperature: 2 ℃, relative humidity: 90% and storing until 28 d. The test box is internally provided with a corresponding temperature and humidity sensor and an automatic control lifting and humidifying device, the temperature/humidity condition of the box body is monitored at any time, and if the temperature/humidity is higher than or lower than the set temperature or relative humidity, the temperature is automatically controlled to be lowered or raised or humidified or dehumidified according to the measured data of the temperature/humidity sensor, so that the environmental temperature and the berry humidity meet the standard. Periodically checking the raspberry for changes during storage, checking the temperature of the refrigeration test box at least three times, and ventilating the refrigeration test box. At the end of the 28-day storage period, the mouth feel of the taken raspberries is hard and crisp, the color of the taken raspberries is not obviously different from that of the raspberries at the initial 0-day, 3 raspberries are softened, the weight loss rate is 3.2 +/-0.19%, the preservation rate of VC is 65 +/-0.3%, the preservation rate of soluble sugar is 74 +/-0.3%, the sensory score is 16, and no diseases or browning occurs.
Example 3: method for prolonging storage period of grapes through magnetic field combined refrigeration
Putting the harvested and sorted grapes into a food-grade polyethylene preservation box, wherein the specification of the preservation box is as long as x width as x height: 25cm × 17.5cm × 8 cm; the mass of each box of grapes is kept at 500 g. Sealing with preservative film, placing into basket, and pre-cooling in refrigerator at 0 deg.C for 24 hr. After precooling, moving the grapes into a magnetic field auxiliary refrigeration test box, and setting magnetic field preservation parameters: the magnetic field pattern is: static magnetic field, magnetic field strength 3mT, temperature: 2 ℃, relative humidity: 90% and storing until 28 d. The test box is internally provided with a corresponding temperature and humidity sensor and an automatic control lifting and humidifying device, the temperature/humidity condition of the box body is monitored at any time, and if the temperature/humidity is higher than or lower than the set temperature or relative humidity, the temperature is automatically controlled to be lowered or raised or humidified or dehumidified according to the measured data of the temperature/humidity sensor, so that the environmental temperature and the berry humidity meet the standard.
The change of the grapes is checked regularly every day during the storage period, the temperature of the refrigeration test box is checked at least three times, and the refrigeration test box is ventilated. At the end of the 28-day storage period, the grapes are good in quality, the color change is not obvious, the skin is rarely softened, the weight loss rate is 2.9 +/-0.21%, the preservation rate of VC is 68 +/-0.2%, the preservation rate of soluble sugar is 72 +/-0.3%, the sensory score is 15, and the grapes are still crisp and tender in sensory.
Example 4: method for prolonging storage period of mixed berries by magnetic field-assisted refrigeration
Picking and sorting fresh blueberries, raspberries and grapes, and removing fruit grains with mechanical damage or insect bite and rot signs. Filling the fresh-keeping box into a food-grade polyethylene fresh-keeping box according to the mass ratio of 1:1:1, wherein the specification of the fresh-keeping box is as follows: 25cm × 17.5cm × 8 cm; the mass of each mixed berry is kept at 500 g. And (3) lightly putting the mixed berries sealed by the preservative film into a basket, and placing the mixed berries in a common cold box for precooling for 24 hours at the treatment temperature of 0 ℃. Immediately transferring the mixed berries subjected to the precooling treatment into a magnetic field auxiliary refrigeration test box, and setting magnetic field preservation parameters: the magnetic field pattern is: static magnetic field, magnetic field strength 3mT, temperature: 2 ℃, relative humidity: 85% and storing until 28 d. The test box is internally provided with a corresponding temperature and humidity sensor and an automatic control lifting and humidifying device, the temperature/humidity condition of the box body is monitored at any time, and if the temperature/humidity is higher than or lower than the set temperature or relative humidity, the temperature is automatically controlled to be lowered or raised or humidified or dehumidified according to the measured data of the temperature/humidity sensor, so that the environmental temperature and the berry humidity meet the standard. The mixed berries were checked periodically for changes during storage and the freezer was checked for temperature at least three times daily and ventilated. At the end of the 28-day storage period, the blueberries, raspberries and grapes are slightly darker in color, but the quality of the pulp is still better than that of the pulp in 0 day, softening rarely occurs, and the weight loss rate is lower than 4%. The preservation rate of the blueberry VC is higher than 60%, and the preservation rate of the soluble sugar is higher than 65%; the preservation rate of the raspberry VC is higher than 62%, and the preservation rate of the soluble sugar is higher than 72%; the preservation rate of the grape VC is higher than 66%, the preservation rate of the soluble sugar is higher than 70%, and the three berries stored in a mixed mode are still fresh, crisp and tender in sense.
Example 5
The specific implementation mode is the same as that of example 4, except that the magnetic field intensity is changed to 1mT, and the result shows that at the end of the 28-day storage period, the color of the blueberries, raspberries and grapes become slightly dark and dark, but the quality of the blueberries, raspberries and grapes is slightly reduced compared with the pulp of 0 day, 8 of the blueberries are softened, and the weight loss rate is 7.5 +/-0.33%. The preservation rate of blueberry VC is 53 +/-0.2%, and the preservation rate of soluble sugar is 55 +/-0.3%; the preservation rate of the raspberry VC is 56 +/-0.2%, and the preservation rate of the soluble sugar is 58 +/-0.4%; the preservation rate of grape VC is 52 +/-0.2%, the preservation rate of soluble sugar is 56 +/-0.2%, and three berries stored in a mixed mode are still fresh, crisp and tender in sense.
Example 6
The specific embodiment is different from example 1 in that the magnetic field and the refrigeration processing parameters were adjusted, and the results are shown in table 2.
TABLE 2 Effect of storing blueberry under different conditions for 28 days
Example 7
The specific embodiment is different from example 2 in that the magnetic field and the refrigeration processing parameters were adjusted, and the results are shown in table 3.
TABLE 3 Effect of storing raspberries for 28 days under different conditions
Example 8
The specific embodiment is different from example 3 in that the magnetic field and the refrigeration processing parameters were adjusted, and the results are shown in table 4.
TABLE 4 Effect of storing grapes for 28 days under different conditions
Comparative example 1:
the specific implementation manner is the same as example 4, except that the mixed berries are treated only by a refrigeration method, and the results show that at the end of the storage period of 28 days, the color of the blueberries, the raspberries and the grapes are obviously darkened and deepened, the quality of the berries is reduced compared with that of the berries in 0 day, 62 +/-0.3% of the berries are softened and wrinkled, and the weight loss rate is 21 +/-0.1%. The preservation rate of blueberry VC is 33 +/-0.2%, and the preservation rate of soluble sugar is 35 +/-0.3%; the preservation rate of the raspberry VC is 36 +/-0.2%, and the preservation rate of the soluble sugar is 38 +/-0.2%; the preservation rate of grape VC is 42 plus or minus 0.3 percent, the preservation rate of soluble sugar is 46 plus or minus 0.4 percent, three berries stored in a mixed mode have soft, soft and less juice, and 21 plus or minus 0.2 percent of grape VC has alcohol flavor.
Comparative example 2:
the specific implementation manner is the same as that in example 4, except that the mixed berries are treated only by the method of the normal-temperature magnetic field, the results show that at the end of the storage period of 28 days, the color of the blueberries, the raspberries and the grapes are obviously darkened and deepened, the quality of the berries is reduced compared with that of the berries in 0 day, the berries are softened and wrinkled at 64 +/-0.4%, and the weight loss rate is 26 +/-0.2%. The preservation rate of blueberry VC is 28 +/-0.2%, and the preservation rate of soluble sugar is 32 +/-0.3%; the preservation rate of the raspberry VC is 35 +/-0.2%, and the preservation rate of the soluble sugar is 36 +/-0.3%; the preservation rate of grape VC is 39 plus or minus 0.4%, the preservation rate of soluble sugar is 42 plus or minus 0.5%, the three berry sensory soft tata stored in a mixed mode are dry and astringent, and 24 plus or minus 0.2% of grape VC has alcoholic smell.
Comparative example 3:
the berries which are picked and sorted and are removed of mechanical damage or have insect bites and rotten signs are stored at the normal temperature of 25 ℃ without adopting a magnetic field and refrigeration treatment, and the VC content, the soluble sugar and the quality change are measured every day, so that the results show that the weight loss rate is 31 +/-0.3 percent after the berries are stored for 14 days, the VC storage rate is 22 +/-0.4 percent, the soluble sugar storage rate is 29 +/-0.3 percent, and the berries are rotten and mildewed after the berries are stored for 5 days.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method for reducing the loss of nutrients and extending the shelf life of berries during storage by subjecting the berries to a refrigerated environment under the application of a magnetic field, the berries including but not limited to blueberry, raspberry, grape, carambola, guava, papaya, or mulberry; the refrigeration is carried out at the temperature of-1-10 ℃; the applied magnetic field is suitable for the following conditions:
blueberry: the magnetic field intensity is 1-3 mT, and the magnetic field frequency is 0-40 Hz;
raspberry: the magnetic field intensity is 3-5 mT, and the magnetic field frequency is 0-50 Hz;
grape: the magnetic field intensity is 2-4 mT, and the magnetic field frequency is 0-40 Hz;
carambola: the magnetic field intensity is 1-3 mT, and the magnetic field frequency is 0-60 Hz;
guava: storing the magnetic field with the intensity of 2-4 mT and the frequency of 0-50 Hz;
papaya: storing the magnetic field with the intensity of 3-5 mT and the frequency of 0-70 Hz;
fruit mulberry: the magnetic field intensity is 4-5 mT, and the magnetic field frequency is 0-60 Hz.
2. Method according to claim 1, characterized in that it comprises the following steps:
(1) picking and selecting berries;
(2) wiping water on the surface of the berry picked in the step (1);
(3) precooling the berries with anhydrous epidermis in the step (2);
(4) subpackaging and sealing the berries precooled in the step (3);
(5) and (4) storing the packaged berries obtained in the step (4) in a magnetic field-assisted refrigeration test box for providing a magnetic field and a refrigeration environment.
3. The method of claim 2, wherein step (4) comprises dispensing the berries in a food grade polyethylene crisper.
4. The method of claim 2, wherein the berry mass per box is maintained between 500g and 1000 g.
5. The method according to claim 2, wherein the pre-cooling treatment time in the step (3) is 24-36 hours, and the temperature is 0-10 ℃.
6. The method according to any one of claims 1 to 5, wherein the storage further controls the relative humidity to be 85 to 90%.
7. The method according to claim 1 or 6, wherein the storage time is 5 to 28 days.
8. A method according to any one of claims 1 to 7, wherein the berries are stored in a magnetic field assisted refrigerated test cabinet.
9. A method according to any one of claims 1 to 8, wherein the storage space is periodically ventilated.
10. Use of the method of any of claims 1-9 during berry transportation.
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| CN113080245A (en) * | 2021-03-31 | 2021-07-09 | 天津市农业科学院 | Fresh-keeping method for prolonging shelf life of peaches |
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| CN113875956A (en) * | 2021-10-27 | 2022-01-04 | 咀香园健康食品（中山）有限公司 | Preservation method for improving jam quality |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080245A (en) * | 2021-03-31 | 2021-07-09 | 天津市农业科学院 | Fresh-keeping method for prolonging shelf life of peaches |
| CN113115812A (en) * | 2021-03-31 | 2021-07-16 | 天津市农业科学院 | Pre-and post-harvest synergistic anticorrosion intervention fresh-keeping method for flat peach |
| CN113080245B (en) * | 2021-03-31 | 2023-05-26 | 天津市农业科学院 | Fresh-keeping method for prolonging shelf life of peaches |
| CN113115812B (en) * | 2021-03-31 | 2023-05-26 | 天津市农业科学院 | Synergistic anti-corrosion intervention fresh-keeping method for flat peach before and after picking |
| CN113875956A (en) * | 2021-10-27 | 2022-01-04 | 咀香园健康食品（中山）有限公司 | Preservation method for improving jam quality |
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