CN114586921B - Color enhancer for regulating and controlling orange coloration and application thereof - Google Patents

Color enhancer for regulating and controlling orange coloration and application thereof Download PDF

Info

Publication number
CN114586921B
CN114586921B CN202210375551.0A CN202210375551A CN114586921B CN 114586921 B CN114586921 B CN 114586921B CN 202210375551 A CN202210375551 A CN 202210375551A CN 114586921 B CN114586921 B CN 114586921B
Authority
CN
China
Prior art keywords
hydrogen peroxide
peel
color
citrus
peroxide solution
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
Application number
CN202210375551.0A
Other languages
Chinese (zh)
Other versions
CN114586921A (en
Inventor
岳鹏涛
邓秀新
叶俊丽
柴利军
孙权
魏冉冉
蒋政华
尹映紫
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Huazhong Agricultural University
Original Assignee
Huazhong Agricultural University
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Huazhong Agricultural University filed Critical Huazhong Agricultural University
Priority to CN202210375551.0A priority Critical patent/CN114586921B/en
Publication of CN114586921A publication Critical patent/CN114586921A/en
Application granted granted Critical
Publication of CN114586921B publication Critical patent/CN114586921B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Classifications

    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N59/00—Biocides, pest repellants or attractants, or plant growth regulators containing elements or inorganic compounds
    • 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
    • Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
    • Y02A40/20—Fertilizers of biological origin, e.g. guano or fertilizers made from animal corpses
    • 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
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Dentistry (AREA)
  • Plant Pathology (AREA)
  • Pest Control & Pesticides (AREA)
  • Inorganic Chemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Environmental Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to the technical field of peel coloring, and particularly discloses a color enhancer for regulating and controlling orange coloring and application thereof, wherein the color enhancer is hydrogen peroxide solution, and the concentration of the hydrogen peroxide solution is 100-150mmol/L. According to the invention, the orange peel coloring is regulated and controlled by the hydrogen peroxide solution, so that the area and the color of the orange peel coloring can be regulated and controlled, the partial coloring of the orange peel can be regulated and controlled to be completely colored and orange red, and the coloring is uniform.

Description

Color enhancer for regulating and controlling orange coloration and application thereof
Technical Field
The invention relates to the technical field of peel coloring, in particular to a color enhancer for regulating and controlling orange coloring and application thereof.
Background
Citrus, a plant of the genus citrus of the family rue. It has good heat and moisture resistance, and has better cold resistance than that of fructus Citri Grandis, lime and sweet orange. Its single-body complex leaf, the wing leaf is usually narrow, the blade is in the shape of a needle, ellipse or broad oval; flower single or 2-3 flowers are clustered, the calyx is irregular and is shallow cracked by 5-3 flowers, the flower column is slender, and the column head is shaped; fruit types, generally oblate to nearly spherical, with very thin and smooth peel, or thick and rough peel, yellowish, vermilion or deep red peel; pulp is sour or sweet, seeds are more or less numerous, usually oval, and citrus fruits are the precious fruits of human beings after long-term cultivation and selection.
The citrus fruits contain more than 30 human health care substances, wherein the human health care substances mainly comprise: flavonoids, monoterpenes, coumarins, carotenoids, propanol-like, acridones, glyceroglycolipids, and the like. Citrus is a main economic fruit tree in the southern area of China, the annual yield reaches 4000 tens of thousands of tons, the annual yield of the navel orange accounts for about 20 percent of the total yield of the citrus, the 'New Heer' navel orange is used as the main cultivated variety of the navel orange in China, and the annual yield reaches 80 percent of the total annual yield of the navel orange. The citrus of the main cultivated red skin varieties in China such as Gannan navel oranges, newhol navel oranges and the like is popular in China due to the bright characteristic orange red color, but the citrus is affected by factors such as planting environment, air temperature during harvesting and the like when fruits are ripe and harvested, so that the peel is often subjected to the problems of color difference, uneven coloring or incomplete color transfer and the like, and finally the peel is often yellow or orange yellow and cannot display the specific orange red color, so that the commodity value and the fruit quality of the fruits are greatly reduced, and the industrial development and the production efficiency are restricted.
At present, the orange peel coloring means are generally carried out by adopting the modes of spraying leaf fertilizers in a staged manner, the treatment process is longer, the effect is not obvious, and no preferable method capable of rapidly controlling the orange peel coloring is available at present.
Disclosure of Invention
In order to solve the technical problems, the invention provides a color enhancer for regulating and controlling the orange coloring and application thereof, wherein the orange is soaked in hydrogen peroxide solution with the concentration of 100-150mmol/L for 1-2 hours, and after standing for 5-20 days, the orange peel is locally colored to be pale yellow, and the orange peel is regulated to be completely colored to be dark orange red.
The invention provides a color enhancer for regulating and controlling orange coloring, which is hydrogen peroxide solution, wherein the concentration of the hydrogen peroxide solution is 100-150mmol/L.
Further, the concentration of the hydrogen peroxide solution is 100mmol/L.
The invention also provides an application of the color enhancer in regulating and controlling orange coloring.
Further, the toner is used in the following steps: soaking citrus in 100-150mmol/L hydrogen peroxide solution for 1-2 hr, standing for 5-20d to regulate the partial color of the peel to be full orange peel color, and regulating the color from pale yellow to dark orange red.
Further, the soaking time is 2 hours.
Further, the standing time after soaking was 20d.
Further, the color enhancer is used for regulating carotenoid pigment components in citrus.
Further, the carotenoid pigments include beta-carotene, beta-cryptoxanthin, beta-limonin, and violaxanthin.
Further, the hydrogen peroxide solution treatment can increase the expression of CsCCD4b, csPSY, csLCYb and CsBCH genes.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the orange peel is soaked in the hydrogen peroxide solution with the concentration of 100-150mmol/L for 1-2h, and after standing for 5-20d, the partial color of the orange peel is gradually changed into pale yellow, the partial color of the orange peel is regulated and controlled to be completely colored into dark orange red, the color is uniform, the accumulation of carotenoid, especially navel orange coloring key pigment beta-limonin, is accelerated, and the fruit coloring effect is improved;
the embodiment researches show that when the concentration of the hydrogen peroxide solution is 100mmol/L, the regulating and controlling effect is optimal, the citrus peel can be comprehensively colored into the dark orange-red characteristic color, the coloring is uniform, and the commodity value and the fruit quality are greatly improved.
2. The hydrogen peroxide can regulate and control the orange peel coloration, and the hydrogen peroxide is mainly used for promoting the expression of the beta-limonin and the substrate synthesis genes thereof, promoting the accumulation of the beta-limonin on the peel and finally promoting the formation of orange red peel of navel orange;
3. after the citrus is treated by the hydrogen peroxide solution, the expression of the CsCCD4b gene of the key speed-limiting enzyme for synthesizing the beta-limonin is obviously improved, and the expression of the CsPSY, csLCYb and CsBCH gene of the key catalytic enzyme formed by the upstream substrate for synthesizing the beta-limonin is also obviously improved.
4. The hydrogen peroxide in the invention plays a main role in the process of generating abiotic stress on the citrus, the citrus adapts to and resists the action, wherein carotenoid is an important constituent substance of the color body, and the citrus promotes the generation of plastid contents in the process of reacting, thereby promoting the synthesis of the carotenoid;
carotenoids have antioxidant properties and can balance oxidative damage from hydrogen peroxide treatment.
Drawings
In order to more clearly illustrate the embodiments of the invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, it being obvious that the drawings in the following description are only some embodiments of the invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 shows the effect of hydrogen peroxide at various concentrations on citrus peel;
FIG. 2 shows the color change of citrus peel at different days after hydrogen peroxide treatment in example 1 of the present invention;
wherein the Control group represents the color appearance, H of the unprocessed citrus peel 2 O 2 The panels represent the color appearance of citrus peel after treatment with hydrogen peroxide, wherein figure A, B, C, D, E represents peel color appearance at days 0, 5, 10, 15, and 20, respectively, after treatment;
FIG. 3 shows the effect of hydrogen peroxide treatment on accumulation of citrus carotenoids in example 1 of the present invention, wherein Control: untreated fruit, H 2 O 2 : hydrogen peroxide treatment of fruits, DW: dry weight, standard deviation was calculated from 3 biological replicates, where x is the difference was very significant (p.ltoreq.0.01) and n.s. was no significant difference;
wherein, graph A shows the accumulation change of beta-limonin in citrus at day 0-20 after hydrogen peroxide treatment;
panel B shows the change in beta-carotene accumulation in citrus on days 0-20 after hydrogen peroxide treatment;
panel C shows the change in accumulation of beta-cryptoxanthin in citrus fruit at day 0-20 after hydrogen peroxide treatment;
panel D shows changes in violaxanthin accumulation in citrus fruit from day 0 to day 20 after hydrogen peroxide treatment;
FIG. 4 shows analysis of beta-limonin synthesis gene expression by hydrogen peroxide treatment in example 1 of the invention, wherein Control: untreated fruit; h 2 O 2 : treating the fruit with hydrogen peroxide solution; the standard deviation is calculated by 3 biological repetition, the difference is extremely obvious (P is less than or equal to 0.01), and the n.s. is no obvious difference；
Wherein, graph A shows the effect of hydrogen peroxide treatment on CsCCD4b expression level;
panel B shows the effect of hydrogen peroxide treatment on CsPSY expression;
panel C shows the effect of hydrogen peroxide treatment on CsLCYb expression levels;
panel D shows the effect of hydrogen peroxide treatment on CsBCH expression.
Detailed Description
The following detailed description of specific embodiments of the invention is, but it should be understood that the invention is not limited to specific embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention. The experimental methods described in the examples of the present invention are conventional methods unless otherwise specified, and materials, reagents, etc. used in the examples described below are commercially available.
Example 1
1. Pre-experiment of influence of hydrogen peroxide solutions with different concentrations on navel orange peel
In the pre-experiment, navel orange peel is treated by adopting a spraying mode, 100mmol/L, 200mmol/L and 300mmol/L of hydrogen peroxide solutions of sterile water (control group) are respectively sprayed on navel orange peel with consistent growth state in equal quantity, and the color change of the peel is observed after 20 days.
As shown in the figure 1, the navel orange peel color can be regulated and controlled by using 100mmol/L, 200mmol/L and 300mmol/L hydrogen peroxide solution, so that the navel orange peel is regulated and controlled from pale yellow to dark orange red, but damage to the navel orange peel itself can not be caused when the navel orange peel is effectively regulated and controlled by using 100mmol/L hydrogen peroxide solution (figure B), and the navel orange peel is treated by using 200mmol/L and 300mmol/L hydrogen peroxide solution, although the navel orange peel color can be regulated and controlled, the navel orange peel can be burnt, the structure of the navel orange peel is damaged, and as can be seen from figures 1 (C and D), the surface of the navel orange peel is marked with a lump, and therefore, the hydrogen oxide solution with the concentration of more than 200mmol/L is not easy to treat the navel orange peel. Therefore, the concentration of 100mmol/L is selected as the optimal concentration for regulating and controlling the navel orange peel.
Example 2
1. Material preparation
1. Selecting 10 'Neohol' navel oranges which are similar in size and yellow or orange in peel color;
2. a hydrogen peroxide solution having a concentration of 100mmol/L was prepared with sterile water.
2. Experimental method
1. Regulating and controlling the color of orange (Neohol navel orange) peel by hydrogen peroxide solution
Navel orange with yellow peel color is soaked in hydrogen peroxide solution with concentration of 100mmol/L, taken out after 2 hours, drained, then placed for 20 days at normal temperature, and photographed on the 5 th day, the 10 th day, the 15 th day and the 20 th day respectively to record the color change of the peel.
2. Effect of Hydrogen peroxide solution treatment on accumulation of carotenoids in citrus (Neohol navel orange)
According to the step 1, after the Newhall navel orange is treated by hydrogen peroxide solution, the beta-carotene content, the beta-cryptoxanthin content, the beta-limonin content and the violaxanthin content in citrus peel are detected on the 0 th day, the 5 th day, the 10 th day, the 15 th day and the 20 th day respectively;
3. analysis of expression of beta-limonin synthetic gene
And (3) quantitatively analyzing the CsCCD4b gene of the key speed-limiting enzyme for synthesizing the beta-limonin by fluorescence, and quantitatively analyzing the upstream substrate for synthesizing the beta-limonin to form key catalytic enzymes CsPSY, csLCYb and CsBCH.
3. Experimental results
1. 100mmol/L hydrogen peroxide for regulating and controlling orange (Newhol navel orange) peel coloring
As shown in fig. 2, the color of the navel orange peel before being soaked by hydrogen peroxide is yellow, the local area of the navel orange peel becomes pale yellow after 5 days of being soaked by hydrogen peroxide solution, the navel orange peel is slightly reddish after 10 days, the color of the navel orange peel is slightly deepened, the navel orange peel is completely changed into light orange red after 15 days, and the navel orange peel is globally changed into dark orange red after 20 days, and the navel orange peel is uniformly colored.
2. Effect of 100mmol/L Hydrogen peroxide treatment on accumulation of carotenoids in citrus (Neohol navel orange)
The detection result is shown in figure 3, and the hydrogen peroxide solution regulates and controls the accumulation of the main pigment beta-limonin of the orange peel color (figure A); beta-carotene was used as a precursor for beta-limonin synthesis, the beta-carotene content in the control pericarp was very low, and the accumulation was significantly promoted by treatment with hydrogen peroxide solution (panel B); the hydrogen peroxide solution also promoted accumulation of β -cryptoxanthin (panel C); treatment with hydrogen peroxide solution promoted accumulation of the primary carotenoid violaxanthin content of the newel pericarp (panel D).
3. Effect of 100mmol/L Hydrogen peroxide solution treatment on beta-Caragana Synthesis Gene expression
The results are shown in fig. 4, and the orange treated by the hydrogen peroxide solution obviously induces the expression of the CsCCD4b gene of the key rate-limiting enzyme for synthesizing the beta-limonin (fig. A); the hydrogen peroxide solution treatment of citrus significantly increases the expression level of the beta-limonin synthesis upstream substrate forming key catalytic enzyme genes CsPSY, csLCYb and CsBCH (panels B, C, D).
The results are consistent with carotenoid content changes, and indicate that the hydrogen peroxide solution promotes the coloration of navel orange peel, the hydrogen peroxide promotes the expression of beta-limonin and substrate synthesis genes thereof, the accumulation of beta-limonin on the peel is promoted, and finally the formation of orange red peel of the navel orange is promoted.
In conclusion, after the citrus with the partial peel showing pale yellow is treated by the hydrogen peroxide solution of 100-150mmol/L, the color of the citrus peel is gradually changed from partial coloring to pale yellow to deep orange-red with characteristic color within 20 days, so that the color quality of fruits is improved, and the economic value is improved.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. It is therefore intended that the following claims be interpreted as including the preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various modifications and variations can be made to the present invention without departing from the spirit or scope of the invention. Thus, it is intended that the present invention also include such modifications and alterations insofar as they come within the scope of the appended claims or the equivalents thereof.

Claims (1)

1. The use of a color enhancer in regulating citrus coloring, wherein the color enhancer is a hydrogen peroxide solution, and the color enhancer is used in the following steps: soaking citrus for 2h by using a hydrogen peroxide solution with the concentration of 100mmol/L, standing for 20d to regulate the local coloring of the citrus peel to be the full coloring of the citrus peel, and regulating the color from pale yellow to dark orange red;
the color enhancer is used for regulating carotenoid pigment components in citrus, wherein the carotenoid pigment comprises beta-carotene, beta-cryptoxanthin, beta-limonin and violaxanthin;
the treatment of the hydrogen peroxide solution can improveCsCCD4b，CsPSY，CsLCYbA kind of electronic device with high-pressure air-conditioning systemCsBCHExpression of the genes.
CN202210375551.0A 2022-04-11 2022-04-11 Color enhancer for regulating and controlling orange coloration and application thereof Active CN114586921B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210375551.0A CN114586921B (en) 2022-04-11 2022-04-11 Color enhancer for regulating and controlling orange coloration and application thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210375551.0A CN114586921B (en) 2022-04-11 2022-04-11 Color enhancer for regulating and controlling orange coloration and application thereof

Publications (2)

Publication Number Publication Date
CN114586921A CN114586921A (en) 2022-06-07
CN114586921B true CN114586921B (en) 2023-06-16

Family

ID=81811438

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210375551.0A Active CN114586921B (en) 2022-04-11 2022-04-11 Color enhancer for regulating and controlling orange coloration and application thereof

Country Status (1)

Country Link
CN (1) CN114586921B (en)

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106092678A (en) * 2016-06-01 2016-11-09 四川农业大学 A kind of abscisic acid promotes strawberry fruit ripe and the processing method of quality

Also Published As

Publication number Publication date
CN114586921A (en) 2022-06-07

Similar Documents

Publication Publication Date Title
WO2010140632A1 (en) Method for producing high functionality plants in hydroponic cultivation
Ochmian et al. Rootstock effect on physico-chemical properties and content of bioactive compounds of four cultivars Cornelian cherry fruits
Saniewski et al. Stimulatory effect of methyl jasmonate on the ethylene production in tomato fruits
Arbex de Castro Vilas Boas et al. Combined effects of irrigation regime, genotype, and harvest stage determine tomato fruit quality and aptitude for processing into puree
Chacón et al. Impact of the vine water status on the berry and seed phenolic composition of ‘Merlot’(Vitis vinifera L.) cultivated in a warm climate: Consequence for the style of wine
CN114097982A (en) Method for promoting fruit turning to red of navel orange and application
Alenazi et al. Application of abscisic acid at veraison improves red pigmentation and accumulation of dietary antioxidants in red table grapes cv. Red Globe at harvest
Dumas et al. Review of the influence of major environmental and agronomic factors on the lycopene content of tomato fruit
CN114586921B (en) Color enhancer for regulating and controlling orange coloration and application thereof
Kumar et al. Effect of growth regulators and micronutrients on fruit cracking and fruit yield in pomegranate
CN115363166B (en) Color enhancer for promoting orange coloring and application thereof
Hong et al. Determination of the harvest date and ripening phase of ‘Seolhyang’strawberry
CN107455041A (en) A kind of processing method of bud rate point green pepper seed occurred frequently
CN107996184A (en) A kind of method for improving cumquat coloring
Khandaker et al. Physiological and biochemical properties of three cultivars of wax apple (Syzygium samarangense [Blume] Merrill & LM Perry) fruits
Moradinezhad et al. Influence of GA3 and boric acid foliar application on bioactive compounds and quality of pomegranate fruit (Punica granatum L.)
KR20030015424A (en) The physiofunctional fermented liquor with purple sweet potato and the producing method of therof
Gil-Muñoz et al. Effects of cluster thinning on anthocyanin extractability and chromatic parameters of Syrah and Tempranillo grapes and wines
CN106612708A (en) Cultivation method for increasing VC content of sprout vegetables through collaborative cultivation
Gherghina et al. Biochemical changes under artificial LED lighting in some Lactuca sativa L. varieties.
Mishra et al. Effect of edible coating and packaging on postharvest life and quality of litchi (Litchi chinensis Sonn.) fruits during storage
CN104303971A (en) Production technology for bean sprouts free of any additives
Supe et al. Morphological, biochemical and qualitative changes associated with growth and development of pomegranate fruit (Punica granatum L.)
Wünsche et al. Consumer responses to fruit quality of Jonagold apples treated with postharvest application of 1-methylcyclopropene (1-MCP) under air and controlled atmosphere storage conditions
CN107736203A (en) A kind of as if field winter bamboo shoot implantation methods

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