CN112006091B - Storage method of edible glutinous Chinese yam - Google Patents
Storage method of edible glutinous Chinese yam Download PDFInfo
- Publication number
- CN112006091B CN112006091B CN202010681474.2A CN202010681474A CN112006091B CN 112006091 B CN112006091 B CN 112006091B CN 202010681474 A CN202010681474 A CN 202010681474A CN 112006091 B CN112006091 B CN 112006091B
- Authority
- CN
- China
- Prior art keywords
- yam
- temperature
- waxy
- low
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000003860 storage Methods 0.000 title claims abstract description 36
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 28
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 28
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 28
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 37
- 240000008955 Dioscorea japonica Species 0.000 claims abstract description 6
- 235000005251 Dioscorea japonica Nutrition 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 241000196324 Embryophyta Species 0.000 claims abstract description 5
- 238000011282 treatment Methods 0.000 claims abstract description 5
- 241000238631 Hexapoda Species 0.000 claims abstract description 4
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 4
- 230000006378 damage Effects 0.000 claims abstract description 4
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- -1 /or Species 0.000 claims abstract description 3
- 230000002595 cold damage Effects 0.000 abstract description 5
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 244000281702 Dioscorea villosa Species 0.000 description 26
- 229920002472 Starch Polymers 0.000 description 14
- 235000019698 starch Nutrition 0.000 description 14
- 239000008107 starch Substances 0.000 description 14
- 230000000694 effects Effects 0.000 description 8
- 230000004580 weight loss Effects 0.000 description 6
- 238000004321 preservation Methods 0.000 description 5
- 229920000945 Amylopectin Polymers 0.000 description 4
- 241000208340 Araliaceae Species 0.000 description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000008434 ginseng Nutrition 0.000 description 4
- 229920000856 Amylose Polymers 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000005903 Dioscorea Nutrition 0.000 description 2
- 235000000504 Dioscorea villosa Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 230000005068 transpiration Effects 0.000 description 2
- HDXIQHTUNGFJIC-UHFFFAOYSA-N (25R)-spirost-5-en-3beta-ol 3-O-<O-alpha-L-rhamnopyranosyl-(1-->2)-beta-D-glucopyranoside> Natural products O1C2(OCC(C)CC2)C(C)C(C2(CCC3C4(C)CC5)C)C1CC2C3CC=C4CC5OC1OC(CO)C(O)C(O)C1OC1OC(C)C(O)C(O)C1O HDXIQHTUNGFJIC-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- VNONINPVFQTJOC-RXEYMUOJSA-N Collettiside III Natural products O([C@@H]1[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@H](O)[C@@H](O)[C@H](C)O2)[C@H](CO)O[C@@H]1O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]5[C@H](C)[C@@]6(O[C@H]5C4)OC[C@H](C)CC6)CC3)CC=2)CC1)[C@H]1[C@H](O)[C@H](O)[C@@H](O)[C@H](C)O1 VNONINPVFQTJOC-RXEYMUOJSA-N 0.000 description 1
- 244000198398 Dioscorea floribunda Species 0.000 description 1
- 241000234272 Dioscoreaceae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- VNONINPVFQTJOC-ZGXDEBHDSA-N dioscin Chemical compound O([C@@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O[C@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@]1(OC[C@H](C)CC1)O5)C)[C@@H]1O[C@@H](C)[C@H](O)[C@@H](O)[C@H]1O VNONINPVFQTJOC-ZGXDEBHDSA-N 0.000 description 1
- CJNUQCDDINHHHD-APRUHSSNSA-N dioscin Natural products C[C@@H]1CC[C@@]2(OC1)O[C@H]3C[C@H]4[C@@H]5CC=C6C[C@H](CC[C@@H]6[C@H]5CC[C@]4(C)[C@H]3[C@@H]2C)O[C@@H]7O[C@H](CO)[C@@H](O[C@@H]8O[C@@H](C)[C@H](O)[C@@H](O)[C@H]8O)[C@H](O)[C@H]7O[C@@H]9O[C@@H](C)[C@H](O)[C@@H](O)[C@H]9O CJNUQCDDINHHHD-APRUHSSNSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 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
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- VNONINPVFQTJOC-UHFFFAOYSA-N polyphyllin III Natural products O1C2(OCC(C)CC2)C(C)C(C2(CCC3C4(C)CC5)C)C1CC2C3CC=C4CC5OC(C(C1O)OC2C(C(O)C(O)C(C)O2)O)OC(CO)C1OC1OC(C)C(O)C(O)C1O VNONINPVFQTJOC-UHFFFAOYSA-N 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a storage method of edible waxy Chinese yam, which comprises the following steps: (1) collecting glutinous yam; (2) pre-cooling the collected waxy Chinese yams for 8-24 hours at the temperature of 12-20 ℃, and then removing plant diseases and insect pests and/or the waxy Chinese yams with mechanical injuries; (3) treating at 8-15 deg.C for 3-10 days; (4) storing at 4 ℃. Through low-temperature pretreatment, the occurrence of cold damage of the waxy Chinese yams at low temperature can be effectively reduced, the rotting rate is reduced, and the effective storage time can be greatly prolonged by matching with low-temperature storage at 4 ℃. Through gradient low-temperature treatment, the occurrence of cold damage of the waxy Chinese yam at low temperature can be effectively reduced, the rotting rate is reduced, and the effective storage time can be greatly prolonged by matching with low-temperature storage at 4 ℃.
Description
Technical Field
The invention relates to a storage method of edible waxy Chinese yam.
Background
The yam is derived from important economic crops of Dioscorea (Dioscorea) of Dioscoreaceae, and is an important dry food crop in the world. The underground tubers of the plants contain rich starch, protein, amino acid, dioscin and other trace elements beneficial to human bodies, have high nutritional health-care and medicinal values, are deeply welcomed by people, and are widely used as fresh food for vegetables and processed medicinal materials in China.
At present, most of Chinese yams are harvested in autumn and winter, the tuber harvesting is labor-consuming, and when the supply amount is large and the harvesting period is short, the balanced supply in light and busy seasons in the market is difficult to ensure. The proper method is adopted for storage, so that the utilization rate and the economic benefit are improved. At present, a common storage method adopts a low-temperature preservation technology, and researches show that the temperature is an important factor influencing the respiratory metabolism of the Chinese yam after the Chinese yam is picked, and theoretically, the lower the temperature is, the lower the activity of various metabolic enzymes is, the more beneficial the storage of the Chinese yam is, but the Chinese yam can be damaged by low temperature at the lower temperature.
The yam can be roughly divided into medicinal and edible yam, the medicinal yam is distributed north and is centered on the junction of Henan and Shanxi, for example, the yam is distributed south, and the edible yam is distributed south. The Chinese yam planted in the north has relatively good adaptability to low temperature, the common preservation temperature is 4-8 ℃, but the cold damage can occur when the temperature is lower than 2 ℃; the yam planted in south can be obviously affected by cold damage at 4 ℃, so that the common preservation temperature is 8-12 ℃, and the effective preservation time is short.
Zhejiang, Jiangxi, Hunan and the like are important production areas of the ginseng potatoes in China, and particularly the cultivation and application history in the Zhejiang south area is long. Local common people for a long time prefer to adopt ginseng and sweet potato tubers for food and medicine, and the ginseng and sweet potato tubers are commonly called 'sticky rice and Chinese yam', so the ginseng and sweet potato tubers are famous for being strong in glutinousness, sticky but not greasy in eating mouth feel like sticky rice, and soft, sticky, fragrant and sweet. The glutinous yam has the characteristics of high nutritive value and good taste, is more popular in the market, has higher market price, is a yam variety which is sought after in the south Zhejiang area in recent years, and is industrially produced in individual areas, such as literate glutinous yam. How to improve the technology of yam storage and preservation is very important for the development of the waxy yam planting field.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a storage method of edible waxy Chinese yam.
The technical scheme adopted by the invention is as follows: a storage method of edible waxy Chinese yam comprises the following steps:
(1) collecting glutinous yam;
(2) pre-cooling the collected waxy Chinese yams for 8-24 hours at the temperature of 12-20 ℃, and then removing plant diseases and insect pests and/or the waxy Chinese yams with mechanical injuries;
(3) treating at 8-15 deg.C for 3-10 days;
(4) storing at 4 ℃.
Preferably, in step (3), the specific settings of the low-temperature treatment are as follows: treating at 12-15 deg.C for 2-4 days; treating at 8-10 deg.C for 2-4 days; treating at 5-7 deg.C for 4-6 days.
The invention has the following beneficial effects: through gradient low-temperature treatment, the occurrence of cold damage of the waxy Chinese yam at low temperature can be effectively reduced, the rotting rate is reduced, and the effective storage time can be greatly prolonged by matching with low-temperature storage at 4 ℃.
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 introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is within the scope of the present invention for those skilled in the art to obtain other drawings based on the drawings without inventive exercise.
FIG. 1 shows the total starch content of groups 1-10 at different storage times;
FIG. 2 shows (amylopectin) AM/total starch for groups 1-10 at different storage times.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to the accompanying drawings.
A storage method of edible waxy Chinese yam comprises the following steps:
(1) the used glutinous yam is a yam base collected from high buildings and towns in Ruian city of Wenzhou, and the collection time is 11 months, 5 days and 6 days in 2018.
(2) The Chinese yam is placed on an open-air and ventilated flat ground overnight at the temperature of about 12-20 ℃ on the day of harvesting, so that field heat can be removed, Chinese yams with uniform sizes are selected, and Chinese yams with plant diseases, insect pests and mechanical injuries are removed.
(3) The Chinese yams are divided into 10 groups,
group 1: directly storing at 0 deg.C (T0);
group 2: storing at 4 deg.C directly (T4);
group 3: storing at 8 deg.C directly (T10);
group 4: storing at 12 deg.C (T10);
group 5: placing at 15 deg.C for 3 days, and storing at 4 deg.C;
group 6, after being placed at 15 ℃ for exercise for 7 days, was placed at 4 ℃ for low-temperature storage;
group 7, after exercising at 8 ℃ for 3 days, stored at 4 ℃ at low temperature;
group 8, exercise at 8 ℃ for 7 days, storage at 4 ℃ and low temperature;
group 9, exercise at 12 ℃ for 2 days, at 8 ℃ for 3 days, at 5 ℃ for 3 days, and storage at 4 ℃ for low temperature;
group 10, which was incubated at 15 ℃ for 2 days, at 10 ℃ for 3 days, at 7 ℃ for 5 days, and at 4 ℃ for cryopreservation.
The physiological indexes of the Chinese yam are measured regularly, and the measurement items and the method are as follows (wherein the time comprises the time of low-temperature exercise):
1. weight loss rate:
the water content of the Chinese yam is high, the harvested Chinese yam can cause the epidermis to shrink due to transpiration water loss, the commodity value is influenced, and excessive transpiration water loss can cause metabolic disorder and accelerate breathing.
The weight loss ratio (%) is (initial fruit weight-storage result weight)/initial fruit weight x 100% as measured by a weighing method.
The results are shown in table 1, the weight loss rate always shows an increasing trend along with the change of time, and the weight loss rate increasing speed of the yam stored at 4 ℃ is obviously greater than the weight loss rate increasing speed of the yam stored at 8 ℃ and 12 ℃, which indicates that the yam is damaged by cold at low temperature, so that the yam cannot be well stored; the yam is stored at 4 ℃ after being tempered at low temperature, and compared with the effect of directly storing the yam at 4 ℃, the effect is obviously improved; the effect of storage at 4 ℃ after single-temperature exercise was inferior to that at 8 ℃ and 12 ℃, but the effect of storage at 4 ℃ after gradient cooling exercise was superior to that at 4 ℃ and 8 ℃.
TABLE 1 weight loss ratio of groups 1-10 at different storage times
2. Hardness of yam: before storing the Chinese yam and before 150 days, 210 days and 270 days of storing the Chinese yam, transferring the Chinese yam to a shelf (room temperature) and standing for 3 days, sampling and measuring indexes, and testing the hardness of the Chinese yam by using a physical property analyzer by adopting a TPA test method.
TABLE 2 hardness (. times.10) at different storage times for groups 1-10 5 MPa)
3. Evaluation of the waxy character: before storing the yam and 150d, 210d and 270d of yam storage, transferring the yam to a shelf (room temperature) and standing for 3 days, and sampling and measuring indexes.
According to a method of GB T5009.9-2008 for determining starch in food, the content of total starch is determined by an acid hydrolysis method, wherein the unit g/100 g.Fw; determining the content of amylose in unit g/100g.Fw by an iodine colorimetric method; the amylopectin content (AM) is equal to the total starch content minus the amylose content, and the proportion of the amylopectin content to the total starch content is adopted for the waxy property evaluation, namely AM/total starch.
As shown in FIG. 1, the total starch content of the yam treated in different ways generally decreases in the whole storage process, and the decrease of the total starch content is gentle because the respiration of the yam is performed by the loss of starch and the later respiration intensity decreases. The loss of total starch stored at 0 ℃ is significantly greater than that stored at 4 ℃ and 8 ℃; the yam is stored at 0 ℃ after being tempered at low temperature, and compared with the yam stored at 0 ℃ directly, the effect is obviously improved; the effect of storage at 0 ℃ after single-temperature exercise was inferior to that at 4 ℃ and 8 ℃, but the effect of storage at 0 ℃ after gradient cooling exercise was superior to that at 4 ℃ and 8 ℃.
As shown in figure 2, the AM/total starch subjected to different treatments has a generally downward change trend in the whole storage process, the total starch content of the Chinese yam is reduced in the storage process, the amylopectin is converted into the amylose, the mouthfeel of the Chinese yam is changed, the quality of the Chinese yam is influenced, and the influence of the storage at 0 ℃ after gradient cooling exercise is minimal.
4. The rotting rate is as follows: the Chinese yam with rotten epidermis accounts for the percentage of the checked amount.
TABLE 3 decay Rate for groups 1-10 at different storage times
While the invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not to be limited to the disclosed embodiment, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.
Claims (1)
1. The storage method of the edible waxy Chinese yam is characterized by comprising the following steps:
(1) collecting glutinous yam;
(2) pre-cooling the collected waxy Chinese yams for 8-24 hours at the temperature of 12-20 ℃, and removing plant diseases and insect pests and/or the waxy Chinese yams with mechanical injuries;
(3) treating at 8-15 deg.C for 3-10 days;
(4) storing at 4 ℃;
in the step (3), the specific setting of the low-temperature treatment is as follows: treating at 12-15 deg.C for 2-4 days; treating at 8-10 deg.C for 2-4 days; treating at 5-7 deg.C for 4-6 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010681474.2A CN112006091B (en) | 2020-07-15 | 2020-07-15 | Storage method of edible glutinous Chinese yam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010681474.2A CN112006091B (en) | 2020-07-15 | 2020-07-15 | Storage method of edible glutinous Chinese yam |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112006091A CN112006091A (en) | 2020-12-01 |
| CN112006091B true CN112006091B (en) | 2022-08-12 |
Family
ID=73498520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010681474.2A Active CN112006091B (en) | 2020-07-15 | 2020-07-15 | Storage method of edible glutinous Chinese yam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112006091B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1644064A (en) * | 2005-01-14 | 2005-07-27 | 浙江大学 | Method for storing loquat fruit in low-temperature |
| CN101427704A (en) * | 2008-12-02 | 2009-05-13 | 浙江大学 | Honey peach storing method |
| CN109601608A (en) * | 2018-12-11 | 2019-04-12 | 海南大学 | A kind of wampee fruit cryopreservation method |
-
2020
- 2020-07-15 CN CN202010681474.2A patent/CN112006091B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1644064A (en) * | 2005-01-14 | 2005-07-27 | 浙江大学 | Method for storing loquat fruit in low-temperature |
| CN101427704A (en) * | 2008-12-02 | 2009-05-13 | 浙江大学 | Honey peach storing method |
| CN109601608A (en) * | 2018-12-11 | 2019-04-12 | 海南大学 | A kind of wampee fruit cryopreservation method |
Non-Patent Citations (1)
| Title |
|---|
| 低温对薯蓣褐变相关生理生化的影响;陈艳乐等;《甘肃科学学报》;20050630;第17卷(第2期);第57-60页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112006091A (en) | 2020-12-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Truong et al. | Sweetpotato production, processing, and nutritional quality | |
| Kader | Pre-and postharvest factors affecting fresh produce quality, nutritional value, and implications for human health | |
| Thorne | Photosynthesis of lamina and sheath of barley leaves | |
| Wang et al. | Head rice yield of “super” hybrid rice Liangyoupeijiu grown under different nitrogen rates | |
| Rani et al. | Baby corn: A wonderful vegetable | |
| Kebede et al. | Chemical composition and in-vitro organic matter digestibility of Napier grass (Pennisetum purpureum (L.) Schumach) accessions in the mid and highland areas of Ethiopia | |
| Nurshanti et al. | Planting materials, shading effects, and non-destructive estimation of compound leaf area in konjac (Amorphophallus muelleri) | |
| CN112006091B (en) | Storage method of edible glutinous Chinese yam | |
| Bhattarai et al. | Storability of sweet potato genotypes under ordinary ambient storage conditions | |
| Haider et al. | Studies on ripening of dates from rutab stage to ripe dehydrated dates | |
| KR101179190B1 (en) | Methods for cultivating bean sprouts using the sulfer mineral water and bean sprouts have cultivated using thereof | |
| CN106416565A (en) | Nitrogenous fertilizer application method capable of increasing content of tartronic acid in cucumbers | |
| Gelaye | Cucumber (Cucumis sativus) production in Ethiopia: Trends, prospects and challenges: A review | |
| Halepotara et al. | Effect of heat unit and time duration required for maturation of mango (Mangifera indica L.) CV. Kesar. | |
| CN112655448A (en) | Method for improving quality of kiwi fruits | |
| Esan et al. | Screening of sweet potato ((Ipomea batatas [L.] Lam.) cultivars for drought tolerance | |
| Freeman et al. | Effects of post‐harvest storage on the quality of canned snap beans | |
| CN107409529A (en) | A kind of method that Whitebackleaf Mallotus Root seed is sprouted after promotion Cord blood | |
| CN110050695A (en) | A kind of identification method of section melon seedling phase heat resistance | |
| CN108586135A (en) | A kind of self-control fertilizer for family planting baby cabbage | |
| CN108503436A (en) | A kind of nutritious fertilizer for family's courtyard cultivation romaine lettuce | |
| Singh et al. | Evaluation of apricot genotypes for table use, drying and their storage life | |
| CN115226874B (en) | Baking method for improving whole kernel rate of macadimia nut and preparation method of whole kernel of macadimia nut | |
| CN113973908B (en) | Freeze-dried triarrhena bamboo shoots and manufacturing method thereof | |
| CN107746299A (en) | A kind of special seedling medium of the root of purple-flowered peucedanum |
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 |