CN114176120A - Preservation mode for fresh keeping of agaricus blazei murill - Google Patents
Preservation mode for fresh keeping of agaricus blazei murill Download PDFInfo
- Publication number
- CN114176120A CN114176120A CN202010958397.0A CN202010958397A CN114176120A CN 114176120 A CN114176120 A CN 114176120A CN 202010958397 A CN202010958397 A CN 202010958397A CN 114176120 A CN114176120 A CN 114176120A
- Authority
- CN
- China
- Prior art keywords
- agaricus blazei
- blazei murill
- irradiation
- murill
- electron beam
- 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.)
- Pending
Links
- 241001327634 Agaricus blazei Species 0.000 title claims abstract description 82
- 238000004321 preservation Methods 0.000 title claims abstract description 16
- 238000010894 electron beam technology Methods 0.000 claims abstract description 18
- 238000003860 storage Methods 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 8
- 241000238631 Hexapoda Species 0.000 claims abstract description 7
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 7
- 201000010099 disease Diseases 0.000 claims abstract description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 7
- 238000005057 refrigeration Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 239000002689 soil Substances 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 15
- 238000005516 engineering process Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 description 7
- 241000233866 Fungi Species 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 235000019587 texture Nutrition 0.000 description 5
- 238000011160 research Methods 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- -1 sterol compound Chemical class 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000005251 gamma ray Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002285 radioactive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 230000036269 ulceration Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth 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)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a storage and preservation method of agaricus blazei murill, which comprises the following steps: step one, pretreatment, namely immediately cleaning the soil on the surface of the agaricus blazei murill which is purchased from the market, has no plant diseases and insect pests, good color and no mechanical damage and is moderate in size, and wiping the surface of the agaricus blazei murill with clean filter paper. And step two, weighing about 200g of the pretreated agaricus blazei murill, putting the agaricus blazei murill into a PA-PE fresh-keeping bag, wherein the size of the agaricus blazei murill is 28cm multiplied by 32cm, and simultaneously evacuating air in the packaging bag by using a vacuum packaging machine and sealing the packaging bag. And step three, proceeding to an irradiation company for electron beam irradiation, and performing irradiation treatment with irradiation doses of 1, 3, 5, 7 and 10kGy respectively, wherein each dose is parallel to three, and a non-irradiation sample is used as a contrast. And step four, after electron beam irradiation, putting the irradiated agaricus blazei murill into a refrigeration house with the temperature of 4 ℃ and the relative humidity of 85-90% for storage, and periodically detecting. The method has the advantages of simple operation, high efficiency and rapidness, is suitable for mass production, greatly protects the deterioration of the quality of the agaricus blazei murill by using the electron beam as a cold sterilization technology, and is favorable for storing the agaricus blazei murill in the production and transportation processes.
Description
Technical Field
The invention relates to the technical field of storage and preservation of agricultural products, in particular to a storage and preservation method of agaricus blazei murill
Background
Agaricus blazei (Agaricus blazei Murr), also known as Agaricus blazei Murr, is a kind of edible and medicinal fungus with high nutritional value, is native to American Brazil, Peru, the United states and the like, is introduced into Japan, China and other countries, has important economic value and scientific research value, and has become a research hotspot at home and abroad in recent years. In recent years, researches on agaricus blazei murill mainly relate to cultivation technology, growth characteristics, resource utilization, nutrient function, pharmacological action, product research and development and the like, wherein the health care function of agaricus blazei murill is a focus of research, and the agaricus blazei murill is rich in various nutrient components such as polysaccharide, protein, amino acid, vitamin, sterol compound, polyphenol compound and the like, and the polysaccharide content is the first of edible grass mushrooms. Researchers at home and abroad find that the active ingredients of the agaricus blazei murill have various effects of preventing and treating diabetes, resisting oxidation, resisting cancer, resisting aging and the like, health-care food related to the agaricus blazei murill is developed and marketed in europe, the usa, japan and the like, the nutrition and health-care value of the agaricus blazei murill are increasingly determined by people and the consumption mode of the agaricus blazei murill is obviously changed, and the main trend is two-point: firstly, dry food is gradually changed into fresh food, and secondly, with the development of modern logistics industry in China and the improvement of cold chain technology, the demand of the agaricus blazei murill for long-distance transportation across regions is rapidly increased. In the process of storage and transportation, due to the enhancement of the respiration and transpiration of the agaricus blazei murill and the aggravation of microbial decay, the agaricus blazei murill gradually has the phenomena of quality reduction such as browning, withering, ulceration and the like, and the shelf life of the agaricus blazei murill is greatly reduced; the agaricus blazei murill is not protected by the outer skin, and is easily damaged by machinery in the transportation process, so that the hot point of the industry is concerned about how to seek a fresh-keeping mode suitable for large-scale treatment while keeping the storage quality of the fresh agaricus blazei murill.
The electron beam irradiation technology is to utilize the electron beam ray produced by the electron accelerator to act on the object to cause the object to have physical, chemical and biological reactions which are difficult to be triggered by the conventional method,
the preservation of edible fungi by gamma ray irradiation has been reported in many ways at home and abroad. The irradiation can inhibit the after-ripening of the edible fungi, delay or reduce the rupture of membranes, opening of umbrellas, browning, decay and the like of the edible fungi, and prolong the shelf life. However, the problems of investment cost, safety management of radioactive sources and the like of the gamma irradiation technology limit the application of the technology in the preservation of edible fungi, particularly the current situation of small-scale decentralized operation of edible fungi production in China.
The electron beam irradiation technology is a process of improving or maintaining the quality or performance of a product by applying electron beam rays generated by an electron accelerator to an object to cause physical, chemical and biological reactions which are difficult to initiate by a conventional method. Compared with the traditional processing technology, the electron beam irradiation processing technology utilizes rays with strong penetrating power to penetrate into the substance for processing, and has the advantages of easy control of reaction, no chemical residue, short processing time, simple processing flow, suitability for industrialization and large-scale production and the like.
At present, the preservation method of the agaricus blazei murill comprises low-temperature storage, coating treatment, modified atmosphere preservation, irradiation treatment, chemical preservation and the like, the method can delay the storage period of the agaricus blazei murill to a certain extent, but has certain limitation, the low-temperature treatment causes freezing damage of the agaricus blazei murill, modified atmosphere preservation requires higher cost of modified atmosphere equipment, and chemical reagents have the effects of carcinogenesis and distortion.
Disclosure of Invention
The invention aims to overcome the defects of high storage difficulty, easy browning and corruption of the existing agaricus blazei murill, and provides a preservation mode for preserving the agaricus blazei murill.
In order to solve the technical problems, the invention provides the following technical scheme:
an operation process for preserving agaricus blazei murill is characterized by comprising the following steps: the method comprises the following steps of pretreating, namely immediately cleaning surface soil of agaricus blazei murrill which is purchased from the market, has no plant diseases and insect pests, good color and no mechanical damage and is moderate in size, and wiping the surface of the agaricus blazei murrill by clean filter paper. And step two, weighing about 200g of the pretreated agaricus blazei murill, putting the agaricus blazei murill into a PA-PE fresh-keeping bag, wherein the size of the agaricus blazei murill is 28cm multiplied by 32cm, and simultaneously evacuating air in the packaging bag by using a vacuum packaging machine and sealing the packaging bag. And step three, proceeding to an irradiation company for electron beam irradiation, and performing irradiation treatment with irradiation doses of 1, 3, 5, 7 and 10kGy respectively, wherein each dose is parallel to three, and a non-irradiation sample is used as a contrast. And step four, after electron beam irradiation, putting the irradiated agaricus blazei murill into a refrigeration house with the temperature of 4 ℃ and the relative humidity of 85-90% for storage, and periodically detecting.
Further preferably, in the first step, the selected mushrooms are agaricus blazei murrill which has no plant diseases and insect pests, good color, no mechanical damage and moderate size.
Further preferably, in the second step, the vacuum packaging bag is a PA-PE composite freshness protection package, and the size of the vacuum packaging bag is 28cm multiplied by 32cm.
Further preferably, in the third step, the tray for holding the sample during irradiation is a metal tray
Further preferably, in the third step, the energy of an accelerator used during irradiation is 10Mev, the power is 20kW, and the dose rate is 23 kGy/min.
Further preferably, in the third step, the irradiated mushroom is put into a refrigerator with a refrigeration temperature of 0-4 ℃ and a relative humidity of 85-90%
Compared with the prior art, the invention has the following beneficial effects:
the electron beam irradiation of the invention can obviously prolong the action of the agaricus blazei murill and can delay the browning and the decay of the agaricus blazei murill. The quality is good, the texture is good, the original texture, nutrition and flavor of the agaricus blazei murill can be well maintained, the browning index of the pileus is at the lowest under the irradiation dose of 1kGy, and the browning of the agaricus blazei murill can be delayed under the irradiation dose of 1 kGy. Δ E is also at the lowest level at the irradiation dose. The texture of Agaricus blazei Murill at different irradiation doses slowly decreased with the irradiation dose, and the sensory evaluation of Agaricus blazei Murill was able to be maintained at a high level at an irradiation dose of 1kGy for sensory evaluation.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is not intended to limit the invention.
The raw materials used in the invention are conventional commercial products unless specified otherwise; the methods used in the present invention are conventional in the art unless otherwise specified.
Example 1
The preservation method for preserving the agaricus blazei murill comprises the following specific steps of:
step 1, cleaning the surface soil of the agaricus blazei murill which is purchased from the market, has no plant diseases and insect pests, good color and no mechanical damage and is moderate in size immediately, and wiping the surface of the agaricus blazei murill with clean filter paper.
And 2, weighing about 200g of the pretreated agaricus blazei murill, putting the agaricus blazei murill into a PA-PE fresh-keeping bag, wherein the size of the agaricus blazei murill is 28cm multiplied by 32cm, and simultaneously evacuating air in the packaging bag by using a vacuum packaging machine and sealing the packaging bag.
And 3, proceeding to an irradiation company for electron beam irradiation, and performing irradiation treatment with irradiation doses of 1, 3, 5, 7 and 10kGy respectively, wherein each dose is parallel to three, and a non-irradiation sample is used as a contrast.
And 4, after electron beam irradiation, putting the irradiated agaricus blazei murill into a refrigeration house with the temperature of 4 ℃ and the relative humidity of 85-90% for storage, and periodically detecting.
Example 2
The preservation method for preserving the agaricus blazei murill comprises the following specific steps of:
agaricus blazei Murill purchased from the market, which has no plant diseases and insect pests, good color, no mechanical damage and moderate size, is immediately cleaned from the soil on the surface, and simultaneously the surface of the Agaricus blazei Murill is wiped dry by clean filter paper. Weighing about 200g of the pretreated agaricus blazei murill, putting the agaricus blazei murill into a PA-PE fresh-keeping bag, wherein the size of the agaricus blazei murill is 28cm multiplied by 32cm, simultaneously vacuumizing the air in the packaging bag by using a vacuum packaging machine, sealing the packaging bag, and respectively carrying out irradiation treatment on the agaricus blazei murill with irradiation doses of 1, 3, 5, 7 and 10kGy, wherein three doses are parallel, and a non-irradiation sample is used as a control. Placing the irradiated Agaricus blazei Murill in a refrigerator with a temperature of 0-4 deg.C and a relative humidity of 85% for storage, and periodically detecting.
Example 3
The preservation method for preserving the agaricus blazei murill comprises the following specific steps of:
step 1, cleaning the surface soil of the agaricus blazei murill which is purchased from the market, has no plant diseases and insect pests, good color and no mechanical damage and is moderate in size immediately, and wiping the surface of the agaricus blazei murill with clean filter paper.
And 2, weighing about 100g of the pretreated agaricus blazei murill, putting the agaricus blazei murill into a PA-PE fresh-keeping bag, wherein the size of the agaricus blazei murill is 28cm multiplied by 32cm, and simultaneously evacuating air in the packaging bag by using a vacuum packaging machine and sealing the packaging bag.
And 3, proceeding to an irradiation company for electron beam irradiation, and performing irradiation treatment with irradiation doses of 1, 3, 5, 7 and 10kGy respectively, wherein each dose is parallel to three, and a non-irradiation sample is used as a contrast.
And 4, after electron beam irradiation, putting the irradiated agaricus blazei murill into a refrigeration house with the temperature of 4 ℃ and the relative humidity of 85-90% for storage, and periodically detecting.
And (4) immediately measuring the physicochemical indexes of the agaricus blazei murill after the step 4, wherein the items of detection mainly comprise sensory evaluation, texture and color index measurement. The results are shown in tables 1 to 3 below
TABLE 1 sensory evaluation score sheet
TABLE 2 sensory evaluation Table
(all a-e in the above table indicate significant differences p < 0.05 between different letters)
As the irradiation intensity increased, the sensory score gradually decreased with the irradiation intensity, and no significant difference between 0 and 1 indicates that irradiation can delay the decrease in sensory quality of agaricus blazei.
TABLE 2 pileus color
(all a-d in the above table indicate significant differences p < 0.05 between different letters)
With the increase of the irradiation dose, the browning index of the agaricus blazei murill firstly decreases and then increases, reaches the lowest point at the time of 1kGy, and shows that the browning degree is lower, and the browning of the agaricus blazei murill can be slowed down at the dose of 1 kGy.
TABLE 3 color of cut surface
(all a-d in the above table indicate significant differences p < 0.05 between different letters)
The browning index of the section of the agaricus blazei murill is increased along with the increase of the irradiation dose, the browning index of the section of the agaricus blazei murill is increased along with the decrease of the irradiation intensity, and the browning index is at the lowest value of all the irradiation doses at 1kGy, which indicates that the 1kGy irradiation dose can slow down the browning.
TABLE 4 texture
(all a-d in the above table indicate significant differences p < 0.05 between different letters)
As can be seen from the Table IV, the hardness, elasticity, adhesiveness, chewiness and recoverability of Agaricus blazei Murill are all reduced with the increase of the irradiation dose, but the cohesiveness is not changed much
While embodiments of the invention have been illustrated, it is not intended to be limited to the use of the illustrations and the embodiments. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present invention shall fall within the protection scope of the present invention.
Claims (1)
1. A preservation mode of agaricus blazei murill by using electron beam irradiation is characterized by comprising the following steps:
step one, pretreatment, namely immediately cleaning the soil on the surface of the agaricus blazei murill which is purchased from the market, has no plant diseases and insect pests, good color and no mechanical damage and is moderate in size, and wiping the surface of the agaricus blazei murill with clean filter paper.
And step two, weighing about 200g of the pretreated agaricus blazei murill, putting the agaricus blazei murill into a PA-PE fresh-keeping bag with the size of 28cm multiplied by 32cm, and simultaneously evacuating the air in the packaging bag by using a vacuum packaging machine and sealing the packaging bag.
And step three, carrying out electron beam irradiation on the sample by an irradiation company, placing the sample by using a metal tray, and carrying out irradiation treatment on the sample by using irradiation doses of 1, 3, 5, 7 and 10kGy respectively, wherein each dose is parallel to three doses, and the non-irradiated sample is used as a contrast.
And step four, after electron beam irradiation, putting the irradiated agaricus blazei murill into a refrigeration house with the temperature of 4 ℃ and the relative humidity of 85-90% for storage, and periodically detecting. The energy of the accelerator used during irradiation is 10Mev, the power is 20kW, and the dose rate is 23 kGy/min. Placing the irradiated mushroom in a refrigerator with refrigeration temperature of 0-4 deg.C and relative humidity of 85-90%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010958397.0A CN114176120A (en) | 2020-09-14 | 2020-09-14 | Preservation mode for fresh keeping of agaricus blazei murill |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010958397.0A CN114176120A (en) | 2020-09-14 | 2020-09-14 | Preservation mode for fresh keeping of agaricus blazei murill |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114176120A true CN114176120A (en) | 2022-03-15 |
Family
ID=80600710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010958397.0A Pending CN114176120A (en) | 2020-09-14 | 2020-09-14 | Preservation mode for fresh keeping of agaricus blazei murill |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114176120A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868797A (en) * | 2022-05-30 | 2022-08-09 | 中金辐照武汉有限公司 | Method for delaying quality reduction of water chestnuts |
-
2020
- 2020-09-14 CN CN202010958397.0A patent/CN114176120A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868797A (en) * | 2022-05-30 | 2022-08-09 | 中金辐照武汉有限公司 | Method for delaying quality reduction of water chestnuts |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108606055A (en) | The antistaling agent and preservation method of Fresh-cut Apples | |
| CN102634458A (en) | Freeze-dried truffle slice production method | |
| CN102406219A (en) | Edible mushroom preservation method | |
| CN106665815B (en) | Application of modified chitosan in fresh-keeping of fresh-cut kiwi fruits and fresh-keeping method | |
| CN103704332A (en) | Preservation method for fresh fruits | |
| CN214758919U (en) | LED box cover equipment for fresh-keeping and ripening of banana fruits | |
| CN114176120A (en) | Preservation mode for fresh keeping of agaricus blazei murill | |
| Kim et al. | Effect of heat treatment on firmness of apples and apple slices | |
| CN1255289A (en) | Air-conditioning antistaling method for fresh mushroom with isolative bags | |
| CN110432457B (en) | Dried and crisp black persimmon slices and processing technology | |
| CN103070436B (en) | Peach juice and preparation method thereof | |
| CN109511730B (en) | Preservation method for leaf vegetables cultivated in high-temperature season | |
| Aslantürk et al. | Effects of modified atmosphere packaging and methyl jasmonate treatments on fruit quality and bioactive compounds of apricot fruit during cold storage | |
| Siddiq et al. | Edible mushrooms: production, processing, and quality | |
| CN111034778A (en) | Electron beam irradiation beef jerky preservation method | |
| CN106900351B (en) | Method for prolonging shelf time and improving quality of Hypsizygus marmoreus by using hydrogen-rich water | |
| CN104222263A (en) | Vacuum precooling preservation process of pleurotus eryngii | |
| Akhtar et al. | Preserving quality of loquat fruit during storage by modified atmosphere packaging | |
| CN108739992B (en) | Papaya preservative and papaya storage and preservation method | |
| Rogachev | Use of ionizing radiations to prolong the storage life of fruit and berries (review of work in the USSR) | |
| Cheng et al. | A novel 1-methylcyclopropene treatment for quality control in Nangou pears at ambient temperature | |
| CN111972483A (en) | Method for prolonging storage period of edible fungi by combining magnetic field with refrigeration | |
| CN111165713A (en) | Preservation method of rice dumplings through electron beam irradiation | |
| CN115957245B (en) | Method for processing nutrition of cordyceps sinensis fresh-keeping lock by cascade treatment | |
| CN112544690B (en) | Fresh-keeping processing method of edible mushroom product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220315 |