CN115039806B - Protection method for fruit epidermis wax - Google Patents
Protection method for fruit epidermis wax Download PDFInfo
- Publication number
- CN115039806B CN115039806B CN202210611255.6A CN202210611255A CN115039806B CN 115039806 B CN115039806 B CN 115039806B CN 202210611255 A CN202210611255 A CN 202210611255A CN 115039806 B CN115039806 B CN 115039806B
- Authority
- CN
- China
- Prior art keywords
- fruit
- wax
- treatment
- temperature plasma
- plasma treatment
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 78
- 238000000034 method Methods 0.000 title claims abstract description 23
- 210000002615 epidermis Anatomy 0.000 title abstract description 13
- 238000009832 plasma treatment Methods 0.000 claims abstract description 27
- 238000007789 sealing Methods 0.000 claims abstract description 17
- 238000004806 packaging method and process Methods 0.000 claims abstract description 14
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 26
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 26
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 26
- 235000021014 blueberries Nutrition 0.000 claims description 26
- 230000002633 protecting effect Effects 0.000 claims description 11
- 239000004033 plastic Substances 0.000 claims description 9
- 239000002985 plastic film Substances 0.000 claims description 7
- 229920006255 plastic film Polymers 0.000 claims description 7
- 235000014443 Pyrus communis Nutrition 0.000 claims description 6
- 244000179970 Monarda didyma Species 0.000 claims description 5
- 235000010672 Monarda didyma Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 2
- 239000001993 wax Substances 0.000 abstract description 39
- 210000003491 skin Anatomy 0.000 abstract description 17
- 238000003860 storage Methods 0.000 abstract description 13
- 230000006378 damage Effects 0.000 abstract description 5
- 230000009467 reduction Effects 0.000 abstract description 3
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 241000220324 Pyrus Species 0.000 description 6
- 230000008859 change Effects 0.000 description 6
- 241000220225 Malus Species 0.000 description 5
- 239000001301 oxygen Substances 0.000 description 5
- 229910052760 oxygen Inorganic materials 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 230000005684 electric field Effects 0.000 description 4
- 238000003306 harvesting Methods 0.000 description 4
- 238000004821 distillation Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000008557 oxygen metabolism Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002635 electroconvulsive therapy Methods 0.000 description 1
- 230000003090 exacerbative effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000005078 fruit development Effects 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 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
- DOTMOQHOJINYBL-UHFFFAOYSA-N molecular nitrogen;molecular oxygen Chemical compound N#N.O=O DOTMOQHOJINYBL-UHFFFAOYSA-N 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- -1 oxygen free radical Chemical class 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
Abstract
The invention discloses a protection method for wax on fruit epidermis, which comprises the following steps: and (3) carrying out normal pressure sealing packaging treatment on the fruits with the natural coats of the skins covered with the waxes, and then carrying out low-temperature plasma treatment. And (3) carrying out normal pressure sealing packaging treatment on the fruits with the natural coats covered with the waxes, then carrying out low-temperature plasma treatment, bagging and tying after the plasma treatment is finished, and storing. The protection method of the fruit epidermis wax has the functions of obviously inhibiting the darkening of the surface color of the fruit, delaying the reduction of the wax content of the epidermis, relieving the wax damage of the fruit epidermis and reducing the fruit rot, thereby prolonging the storage shelf life of the fruit.
Description
Technical Field
The invention relates to the field of fruit preservation, in particular to a method for protecting wax on the surface of a fruit.
Background
Many ripe fruit exodermis is covered with a dense, macroscopic white waxy layer which plays an important role in regulating fruit development, particularly fruit ripening and post harvest storage properties, but its role is largely ignored. In fact, this wax layer is the first barrier against both abiotic and bioinfestation and plays an important role in preventing pore water loss, reducing microbial and insect attack, avoiding ultraviolet radiation damage, maintaining surface cleanliness and mechanical tension, etc. However, this layer of wax is susceptible to loss during fruit harvesting, packaging and transportation, giving the impression that the fruit is stale and not shelf stable. Research shows that the susceptibility of the blueberry and bergamot pear with the waxy outer surface to pathogenic bacteria is increased, softening and aging are accelerated, the decay rate and disease index are increased after picking, the quality of fruits is deteriorated, and the storage period is shortened. At present, main measures for wax protection of the picked fruit epidermis comprise temperature regulation (heat shock treatment, low-temperature pre-storage), gas regulation storage, chemistry (1-MCP and the like) and ozone treatment, and the defects of overhigh cost or insignificant effect exist. Therefore, the exploration of a new means for protecting the wax on the fruit skin has very important significance for preserving the picked waxy fruits.
Disclosure of Invention
In order to overcome the defects and shortcomings of the prior art, the invention aims to provide a protection method for the wax on the fruit skin, which can obviously slow down the reduction of the wax content of the fruit skin, lighten the wax damage of the fruit skin and reduce the decay of the fruit, thereby prolonging the storage shelf life of the fruit.
The aim of the invention is achieved by the following technical scheme:
a method for protecting wax on fruit skin, comprising the following steps:
and (3) carrying out normal pressure sealing packaging treatment on the fruits with the natural coats covered with the waxes, carrying out low-temperature plasma treatment, bagging and tying after the plasma treatment is finished, and storing.
Preferably, the low-temperature plasma treatment specifically includes:
the voltage of the low-temperature plasma treatment is 80-100 kV, and the treatment time is 3-9 min.
Preferably, the low-temperature plasma treatment specifically includes:
the treatment frequency is controlled between 50 and 60Hz.
Preferably, the low-temperature plasma treatment specifically includes:
a batch treatment mode is adopted.
Preferably, the low-temperature plasma treatment specifically includes:
the distance between the electrode plates is 3.5-6.5 cm.
Preferably, the normal pressure sealed package specifically comprises: and placing the fruits in a plastic tray, and sealing and packaging by adopting PE plastic films.
Preferably, the bagging and tying treatment specifically comprises: tying the PVC plastic bag with the thickness of 0.03 mm.
Preferably, the fruits with the skin naturally covered with wax are pre-cooled and then subjected to normal pressure sealing packaging treatment.
Preferably, the pre-cooling temperature is 2-4 ℃.
Preferably, the natural waxy covered fruit of the epidermis is blueberry, bergamot pear, apple or mandarin orange.
The principle of the invention is as follows:
in the fruit aging process, the active oxygen balance in organisms is gradually unbalanced, resulting in a large amount of OH, H2O2 and O2 - The active oxygen free radical molecules accumulate in large quantity, and the high-activity and toxic active oxygen molecules can cause oxidative damage to the wax on the fruit skin, and the damage to the wax on the fruit can be further increasedFurther exacerbating the post harvest deterioration of the fruit. In addition, microbial invasion can also cause degradation of the waxy fruit skin during post harvest storage. Whereas low temperature plasma generates O by ionizing air 3 、NO、NO 2 The active particles are taken as exogenous bioactive signal molecules, have a certain regulation and control effect on active oxygen metabolism in the fruit body under the condition of proper concentration, can improve the activity of an antioxidant metabolism system in the fruit body, and further remove a large amount of active oxygen accumulated in the body, so that the attack of the active oxygen particles on the wax on the fruit epidermis is reduced. In addition, the oxidative stress effect generated by the plasma causes serious unbalance of the active oxygen metabolism balance in the microorganism, so that the microorganism is damaged and cracked, and the wax preservation of the fruit epidermis is more perfect.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) The protection method of the fruit epidermis wax has the functions of obviously inhibiting the darkening of the surface color of the fruit, delaying the reduction of the wax content of the epidermis, relieving the wax damage of the fruit epidermis and reducing the fruit rot, thereby prolonging the storage shelf life of the fruit.
(2) The method for protecting the wax on the fruit skin of the invention, after the fruit is treated by plasma, the fruit is subjected to bagging treatment, so that O generated by low-temperature plasma can be better retained 3 The active nitrogen-oxygen particles can form a certain gas environment in the bag through the self-adjusting package, and the fresh-keeping effect of the picked fruits is improved. In addition, the method can also reduce the charging links of the active air regulation and save the cost.
(3) The method for protecting the wax on the fruit skin is green and safe, has simple device and convenient operation, is favorable for popularization in production, and has good application prospect.
Drawings
FIG. 1 is a graph showing the effect of low temperature plasma treatment on the wax content of blueberry skin in an embodiment of the present invention.
FIG. 2 is a graph showing the effect of low temperature plasma treatment on the wax content of pear skin in an example of the present invention.
FIG. 3 is a graph showing the effect of low temperature plasma treatment on the wax content of apple peel in an embodiment of the present invention.
Fig. 4 is an effect of low temperature plasma treatment on the fruit rot rate of blueberry in an embodiment of the invention.
Detailed Description
The present invention will be described in further detail with reference to examples, but embodiments of the present invention are not limited thereto.
Example 1
(1) Placing fresh picked, selected and pre-cooled blueberries at 4 ℃ into a PP5 plastic tray, and carrying out normal-pressure sealing packaging treatment by utilizing a PE plastic film;
(2) And (3) directly placing the blueberry packaged in the step (1) under a high-voltage electric field in a low-temperature plasma device for treatment, wherein the treatment voltage is 100kV, the treatment frequency is controlled to be 50Hz, the treatment time is 3min, and the distance between two electrode plates is 3.5cm. And (5) placing the packaged blueberries subjected to plasma treatment in a PVC bag with the thickness of 0.03mm, and sealing and storing the packaged blueberries.
Example 2
(1) Putting fresh picked, selected and pre-cooled bergamot pears at 4 ℃ into a PP5 plastic tray, and carrying out normal pressure sealing packaging treatment by utilizing a PE plastic film;
(2) And (3) directly placing the pear packaged in the step (1) under a high-voltage electric field in a low-temperature plasma device for treatment, wherein the treatment voltage is 90kV, the treatment frequency is 55Hz, the treatment time is 6min, and the distance between two electrode plates is 5cm. And (5) placing the packaged blueberries subjected to plasma treatment in a PVC bag with the thickness of 0.03mm, and sealing and storing the packaged blueberries.
Example 3
(1) Putting freshly picked, selected and pre-cooled apples at 4 ℃ into a PP5 plastic tray, and carrying out normal-pressure sealing packaging treatment by utilizing a PE plastic film;
(2) And (3) directly placing the apples packaged in the step (1) under a high-voltage electric field in a low-temperature plasma device for treatment, wherein the treatment voltage is 80kV, the treatment frequency is 60Hz, the treatment time is 9min, and the distance between two electrode plates is 6.5cm. And (5) placing the packaged blueberries subjected to plasma treatment in a PVC bag with the thickness of 0.03mm, and sealing and storing the packaged blueberries.
Example 4
(1) Placing fresh picked, selected and pre-cooled blueberries at 4 ℃ into a PP5 plastic tray, and carrying out normal-pressure sealing packaging treatment by utilizing a PE plastic film;
(2) And (3) directly placing the blueberry packaged in the step (1) under a high-voltage electric field in a low-temperature plasma device for treatment, wherein the low-temperature plasma treatment voltage is 90kV, the treatment frequency is 55Hz, the treatment time is 6min, and the distance between two electrode plates is 3.5cm. And (5) placing the packaged blueberries subjected to plasma treatment in a PVC bag with the thickness of 0.03mm, and sealing and storing the packaged blueberries.
Comparative example 1
The blueberry which is freshly picked, selected and pre-cooled at 4 ℃ is put into a PP5 plastic tray, and is subjected to normal pressure sealing packaging treatment by utilizing a PE plastic film.
Comparative example 2
The procedure described with reference to comparative example 1 was followed, except that the fruit treated was bergamot pear.
Comparative example 3
The procedure described with reference to comparative example 1 was followed, except that the fruit treated was apple.
And (3) testing:
after all fruit samples are treated, the fruits are stored at normal temperature (20+/-0.5 ℃), and the relative humidity of the storage environment is 80% -85%. Samples are periodically extracted, and the color change, the surface wax content change and the fruit rot rate change of the samples are detected by the following measuring method:
(1) Brightness measurement: the color difference meter CR-400 is used for measurement to obtain color parameter L * -a * -b * Values.
(2) And (3) determining the wax content: the wax on the fruit skin was extracted with chloroform, and the extract was filled into a pre-weighed distillation flask, the solvent was removed by distillation under reduced pressure (water bath temperature 40 ℃), the extract was evaporated to dryness, and then it was weighed again, and the data was recorded. The wax content was calculated according to the following formula:
waxy content (. Mu.g/cm) 2 )＝(W1-W0)/Sa
Wherein W0 is the weight (g) of the distillation flask; w1-total mass of distillate and wax (g); sa-fruit surface area (cm) 2 )。
(3) Fruit rotting rate measurement: according to the formula: rotting rate = number of rotted fruits/total number x 100%.
Table 1 shows the change of color and luster of blueberry fruits sealed in low-temperature plasma treatment
Table 1 shows that blueberry fruit (example 1) L treated with low temperature plasma compared to blueberry fruit not treated with low temperature plasma (comparative example 1) * And b * The drop was significantly slower (P<0.05 A) and a * The value increase is significantly smaller than that of the control fruit (P<0.05 Indicating that the blueberry surface treated by the low-temperature plasma has brighter brightness, bluer and slower reddening trend and better color. The results show that the method can keep the skin color of the picked blueberry fruits better and the appearance is fresher.
Table 2 shows the variation of wax content of the surface of the fruits in the storage period of the low-temperature plasma treatment sealed package
The wax content is an important index for evaluating the wax protecting effect. Generally, the higher the wax content, the slower the variation, the more advantageous the quality preservation. As can be seen from table 2 and fig. 1-3, the bagging treatment (examples 1-3) significantly suppressed the waxy fruit skin waxy content change after the low temperature plasma treatment compared to comparative examples 1-3, and the waxy content was significantly higher than that of the control group (P < 0.05) at the later stage of storage, indicating that the method was effective in maintaining waxy fruit skin waxy content during storage.
Table 3 shows the change of decay rate of blueberry in low temperature plasma treatment sealed package during storage period
Tables 3 and 4 show that the rotting rate of the blueberry fruits (examples 1 and 4) treated with low temperature plasma is significantly reduced compared to the blueberry fruits not treated with low temperature plasma (comparative example 1), demonstrating that the method of the present invention can effectively inhibit fruit spoilage and thus prolong fruit shelf life.
The embodiments described above are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the embodiments described above, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principles of the present invention should be made in the equivalent manner, and are included in the scope of the present invention.
Claims (6)
1. The method for protecting the wax on the fruit skin is characterized by comprising the following steps of:
the fruits with the natural coats of wax are subjected to normal pressure sealing packaging treatment, then are subjected to low-temperature plasma treatment, and are subjected to bagging and tying treatment after the plasma treatment is finished and then are stored;
the low-temperature plasma treatment specifically comprises the following steps:
the voltage of the low-temperature plasma treatment is 80-100 kV, and the treatment time is 3-9 min; the treatment frequency is controlled to be 50-60 Hz; adopting a batch treatment mode; the distance between the electrode plates is 3.5-6.5 cm.
2. The method for protecting the wax on the fruit skin according to claim 1, wherein the normal pressure sealed package comprises the following specific steps: and placing the fruits in a plastic tray, and sealing and packaging by adopting PE plastic films.
3. The method for protecting the wax on the fruit skin according to claim 1, wherein the bagging and tying treatment is specifically as follows: tying the PVC plastic bag with the thickness of 0.03 mm.
4. The method for protecting the wax on the fruit skin according to claim 1, wherein the fruit with the wax on the skin is pre-cooled and then subjected to normal pressure sealing packaging treatment.
5. The method for protecting wax on fruit skin according to claim 4, wherein the pre-cooling temperature is 2-4 ℃.
6. The method of claim 1, wherein the natural waxy fruit covered by the skin is blueberry, bergamot pear, apple or orange.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210611255.6A CN115039806B (en) | 2022-05-31 | 2022-05-31 | Protection method for fruit epidermis wax |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210611255.6A CN115039806B (en) | 2022-05-31 | 2022-05-31 | Protection method for fruit epidermis wax |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115039806A CN115039806A (en) | 2022-09-13 |
| CN115039806B true CN115039806B (en) | 2023-06-20 |
Family
ID=83158874
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210611255.6A Active CN115039806B (en) | 2022-05-31 | 2022-05-31 | Protection method for fruit epidermis wax |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115039806B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719451A (en) * | 2018-04-10 | 2018-11-02 | 浙江大学 | A kind of granulated sugar tangerine fruit physical preservation preservation method |
| CN111587914A (en) * | 2020-06-16 | 2020-08-28 | 宁夏大学 | Fresh-keeping method for fresh fruits and vegetables |
| CN114041500A (en) * | 2021-11-17 | 2022-02-15 | 南京农业大学 | Edible fresh-keeping coating liquid for inhibiting postharvest diseases of fruits and vegetables and preparation method thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704321B (en) * | 2013-09-23 | 2015-06-03 | 浙江省农业科学院 | Bacterial inhibition and fresh keeping method for blackberry fruits |
| CN104126645B (en) * | 2014-08-08 | 2017-04-26 | 大连大学 | Method for increasing nutritive value of blueberries during storage period |
| CN105166030A (en) * | 2015-08-07 | 2015-12-23 | 北京大学 | Method for keeping fruits fresh through atmospheric pressure low temperature plasma activated water |
| CN107156279A (en) * | 2017-04-19 | 2017-09-15 | 华南理工大学 | A kind of fresh-keeping of vegetables method and device |
| CN112120068A (en) * | 2020-09-17 | 2020-12-25 | 浙江大学 | Method for improving safety quality of red dates |
| CN113100285A (en) * | 2021-05-20 | 2021-07-13 | 南京林业大学 | Efficient green apricot fruit preservation method |
-
2022
- 2022-05-31 CN CN202210611255.6A patent/CN115039806B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719451A (en) * | 2018-04-10 | 2018-11-02 | 浙江大学 | A kind of granulated sugar tangerine fruit physical preservation preservation method |
| CN111587914A (en) * | 2020-06-16 | 2020-08-28 | 宁夏大学 | Fresh-keeping method for fresh fruits and vegetables |
| CN114041500A (en) * | 2021-11-17 | 2022-02-15 | 南京农业大学 | Edible fresh-keeping coating liquid for inhibiting postharvest diseases of fruits and vegetables and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115039806A (en) | 2022-09-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Villalobos-Acuña et al. | Ripening of European pears: the chilling dilemma | |
| CN103444841B (en) | Biological preservation method for blueberry fruits | |
| CN103931757B (en) | A kind of method improving orange storing fresh-keeping effect | |
| CN105341142A (en) | Red fragrant pear storage fresh-keeping method | |
| CN103053675A (en) | Storage and fresh-keeping comprehensive treatment method for Huangguan pears | |
| FENG et al. | Effects of 1-methylcyclopropene and modified atmosphere packaging on fruit quality and superficial scald in Yali pears during storage | |
| Palou et al. | New approaches for postharvest quality retention of table grapes | |
| WO2023221378A1 (en) | High-oxygen stress freshness preservation method suitable for fresh fruit storage, and application | |
| Zhang et al. | High-voltage electrostatic field-assisted modified atmosphere packaging for long-term storage of pakchoi and avoidance of off-flavors | |
| CN115039806B (en) | Protection method for fruit epidermis wax | |
| US4834997A (en) | Method of preserving foodstuffs | |
| AU2023200918A1 (en) | Method For Preserving Leafy Vegetables By Combining Carrageenan Oligosaccharide Film-Coating With Led Composite Illumination In Cooperation With Modified Atmosphere | |
| CN102293244B (en) | Fresh keeping method of fresh litchi fruit | |
| Galgano et al. | Effects of anti-UV film and protective atmosphere on fresh-cut iceberg lettuce preservation | |
| Mencarelli et al. | Accurate detection of firmness and colour changes in the packing of table grapes with paper dividers | |
| Zhang et al. | High-voltage electrostatic field combined with light-emitting diode irradiation: A new method for optimizing the quality of modified atmosphere packaged pakchoi | |
| CN112790242B (en) | Vacuum precooling fresh-keeping technology for harvesting leaf vegetables in high-temperature seasons | |
| Liao et al. | Exogenous melatonin and interstock treatments confer chilling tolerance in citrus fruit during cold storage | |
| CN108522644B (en) | Banana preservative and banana storage and preservation method | |
| CN110623062A (en) | Efficient and green mulberry preservation method | |
| KR20120108480A (en) | Method for ginger's preserving by gas exchange | |
| Srilaong et al. | Effects of high O2 pretreatment and high O2 MAP on quality of cucumber fruit | |
| Babarinsa et al. | esearch A | |
| CN115399366A (en) | Blueberry fruit storage method | |
| AU2020102313A4 (en) | Preservative solution for bananas and method for storing and preserving bananas |
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 |