CN115136979A - Low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits - Google Patents
Low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits Download PDFInfo
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- CN115136979A CN115136979A CN202210825638.3A CN202210825638A CN115136979A CN 115136979 A CN115136979 A CN 115136979A CN 202210825638 A CN202210825638 A CN 202210825638A CN 115136979 A CN115136979 A CN 115136979A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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Abstract
The invention discloses a low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method of kiwi fruits, which comprises the steps of placing the kiwi fruits into a packaging box for packaging, carrying out DBD cold sterilization on the kiwi fruits, and then carrying out low-temperature modified atmosphere storage, wherein the DBD cold sterilization effectively delays bacterial reproduction, the modified atmosphere storage maintains the fresh quality of the kiwi fruits during the storage period, and the storage period is prolonged; the method can make the total number of colonies from 5.23log CFU.g ‑1 Reduced to 2.75log CFU g ‑1 The total number of colonies after 56 days of storage at 1 ℃ was only 3.91log log CFU g ‑1 And can effectively maintain the fresh sensory quality of the kiwi fruits; the invention can effectively inhibit the microbial quantity on the surface of the fresh kiwi fruit, has no temperature rise in the sterilization process, effectively improves the safety and the fresh sensory quality of the kiwi fruit during the storage period, and is beneficial to prolonging the shelf life of the kiwi fruit.
Description
Technical Field
The invention relates to the field of food preservation, in particular to a kiwi fruit low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method.
Background
The kiwi fruits are fruits planted in China, are beautiful in color and luster, good in flavor and outstanding in characteristics, and are an important source for increasing the income of farmers in main production areas. However, the kiwi fruits are easily infected by microorganisms in the cultivation, transportation and storage processes, so that diseases such as canker, black spot and the like are caused. Meanwhile, by means of the single low-temperature preservation storage method at present, the kiwi fruit has poor commodity property, long after-ripening period, short flavor appreciation period and more rotten fruits, and the development of the kiwi fruit industry is seriously restricted.
The problems of short storage period, easy rotting of fruits and the like caused by microbial pollution exist in the storage process of the picked kiwi fruits, and meanwhile, the quality of the kiwi fruits is changed along with the change of the activity of some endogenous enzymes in the storage process of the kiwi fruits. The fresh-keeping and safe quality control of fresh fruits and vegetables such as kiwi fruits and the like become bottleneck problems of industrial development. Therefore, the optimization of the sterilization, storage and preservation technology of the kiwi fruits is very important.
The current sterilization and preservation technical method commonly used for food has certain limitation in the practical application of preserving kiwi fruit: the traditional heat sterilization mode can destroy the quality of the kiwi fruits; the problems of chemical substance residue, edible safety and the like exist in chemical preservation; the ultra-high pressure sterilization mode and the like cannot be applied in large-scale industry due to high equipment cost and high technical requirement. Therefore, at present, with the increasing demand of kiwi fruits, a new sterilization, storage and preservation method for kiwi fruits needs to be developed, so that the quality and the nutritional value of kiwi fruits are maintained on the premise of high-efficiency sterilization, the energy consumption is reduced, no chemical residue and no temperature rise exist, and the inevitable trend of industrial innovation and development is formed.
Disclosure of Invention
The invention aims to: in order to solve the problem that the existing sterilization and storage fresh-keeping method for kiwi fruits is low in fresh-keeping degree, the invention provides a low-temperature plasma cold sterilization and modified atmosphere storage fresh-keeping method for kiwi fruits.
The invention specifically adopts the following technical scheme for realizing the purpose:
a low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits comprises the following steps:
(1) Packaging the kiwi fruits in a packaging box or a packaging bag with a ventilation window;
(2) Placing the kiwi fruit packaged in the step (1) between two electrodes of a DBD low-temperature plasma cold sterilization device, and performing cold sterilization treatment under the conditions of a high-voltage electric field with the working frequency of 50-150 Hz and the voltage of 100-160 kV;
(3) Storing the kiwi fruits treated in the step (2) in a storage for one week at the temperature of 0-1 ℃ and the humidity of 85-95%;
(4) After one week of storage, the ventilation window on the packaging box is opened, and the storage conditions of the storage are adjusted as follows: the temperature is 0-1 ℃, the humidity is 85-95 percent, and the gas condition is O 2 Concentration 1-2%, CO 2 The concentration is 2 to 3 percent, and the storage is continued.
Optionally, the processing time of the DBD low-temperature plasma cold sterilization is 20-90 s, the interval time is 20-60 s, and the steps are repeated for 2-5 times.
Optionally, the kiwi fruit is stored by low-temperature modified atmosphere storage, and the gas filled in the kiwi fruit can be at least one of oxygen, nitrogen and carbon dioxide.
Compared with the prior art, the invention has the advantages that:
according to the kiwi fruit low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method provided by the invention, high-energy electrons excited in the plasma collide with gas molecules to generate a plurality of active particles such as charged particles, active oxygen, active nitrogen and the like, so that the kiwi fruit preservation method has an obvious effect on kiwi fruit preservation and has no secondary pollutants; the low-temperature plasma effectively prolongs the storage time of the kiwi fruits by inhibiting respiration, reducing pores, keeping the moisture of fruits and vegetables and the like. In the later storage process, the modified atmosphere storage can effectively maintain the fresh quality of the kiwi fruits, reduce the rotting rate of the kiwi fruits and obviously prolong the storage period of the kiwi fruits, so that the shelf life of the kiwi fruits is prolonged. The fresh-keeping method does not use chemical reagents, has no chemical residues and has lower energy consumption.
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments.
Thus, the following detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Detailed Description
A low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits comprises the following steps:
(1) Packaging the kiwi fruits in a packaging box or a packaging bag with a ventilation window;
(2) Placing the kiwi fruit packaged in the step (1) between two electrodes of a DBD low-temperature plasma cold sterilization device, and carrying out cold sterilization treatment under the conditions of a high-voltage electric field with the working frequency of 50-150 Hz and the voltage of 100-160 kV;
(3) Storing the kiwi fruits treated in the step (2) in a storage warehouse for one week, wherein the storage temperature is 0-1 ℃, and the humidity is 85-95%;
(4) After one week of storage, the ventilation window on the packaging box is opened, and the storage conditions of the storage are adjusted as follows: the temperature is 0-1 ℃, the humidity is 85-95 percent, and the gas condition is O 2 Concentration 1-2%, CO 2 The concentration is 2 to 3 percent, and the storage is continued.
Specifically, high-energy electrons excited in the plasma collide with gas molecules to generate various active particles such as charged particles, active oxygen, active nitrogen and the like, so that the kiwi fruit preservative has an obvious effect on preserving kiwi fruits and has no secondary pollutants; the low-temperature plasma effectively prolongs the storage time of the kiwi fruits by inhibiting respiration, reducing pores, keeping moisture of fruits and vegetables and the like. In the later storage process, the controlled atmosphere storage can further delay the propagation of bacteria on the surfaces of fruits, effectively maintain the fresh quality of the kiwi fruits, reduce the rotting rate of the kiwi fruits, and remarkably prolong the storage period of the kiwi fruits, so that the shelf life of the kiwi fruits is prolonged. The method does not use chemical reagents, has no chemical residues and has low energy consumption.
Optionally, the processing time of the DBD low-temperature plasma cold sterilization is 20-90 s, the interval time is 20-60 s, and the steps are repeated for 2-5 times.
Optionally, the kiwi fruit is stored by low-temperature modified atmosphere, and the gas filled in the kiwi fruit can be at least one of oxygen, nitrogen and carbon dioxide.
Specifically, the method regulates the proportion of the ambient gas components, inhibits the respiration of the kiwi fruits and delays the metabolism, thereby maintaining the quality of the fruits and prolonging the storage period of the fruits.
1. Test for influence of low-temperature plasma sterilization and modified atmosphere storage on fruit quality
1.1 design of the experiment
Set up 7 treatment groups, each group having 6 fruits, to perform the same sample pretreatment. Wherein the CK treatment group is a blank group, the 120kV, 140kV and 160kV treatment groups are comparative examples, and the 120kV + modified atmosphere, 140kV + modified atmosphere and 160kV + modified atmosphere are example groups. The three groups of specific operation steps are as follows:
group of examples
(1) Sample pretreatment: and (4) carrying out air-tight packaging on the kiwifruit subjected to spread airing and heat dissipation by using a practical packaging machine, wherein each box contains 6 fruits.
(2) And (3) sterilization treatment: then, the packing box was placed between two electrodes of a DBD low-temperature plasma sterilization apparatus, the distance between the two electrodes was adjusted to 7cm, and plasma cold sterilization was performed at a processing frequency of 50Hz, a processing voltage of 120, 140, and 160kV, respectively, a processing time of 90s, and an interval of 30s, at room temperature and a relative humidity of 50 to 80% rh, and repeated 3 times.
(3) Modified atmosphere storage: the storage temperature of the sample treated by the DBD plasma is 1 +/-0.5 ℃, the humidity is 90 percent, and the gas condition is O 2 Concentration 2% CO 2 The concentration was 3%.
Comparative example
(1) Sample pretreatment: and (4) carrying out air-tight packaging on the kiwifruit subjected to spreading and cooling heat dissipation by using a practical packaging machine, wherein each box contains 6 fruits.
(2) And (3) sterilization treatment: then, the packing box was placed between two electrodes of a DBD low-temperature plasma sterilization apparatus, the distance between the two electrodes was adjusted to 7cm, and plasma cold sterilization was performed at a processing frequency of 50Hz, a processing voltage of 120, 140, and 160kV, respectively, a processing time of 90s, and an interval of 30s, at room temperature and a relative humidity of 50 to 80% rh, and repeated 3 times.
(3) Low-temperature storage: the storage temperature is 1 +/-0.5 ℃, and the humidity is 90%.
Blank group
Only the pretreatment of the sample is carried out, DBD sterilization treatment is not carried out, low-temperature storage is adopted in the later storage process, and the rest conditions are the same as those of the comparative example group.
1.2 detection method and index
Referring to GB4789.2-2016 Total colony count for food microbiology testing, total colony counts (log CFU. G) for different storage time points of each group -1 ) The test was carried out, and the results are shown in table 1 below.
Detecting the quality index change of each group after the modified atmosphere storage, wherein the set quality indexes are respectively as follows: the pulp hardness (kgf), the core hardness (kgf), the kiwifruit h °, the soluble solids content (%), the titratable acid content (%), and the results are shown in tables 2, 3, 4, 5, and 6, respectively.
1.3 test results
TABLE 1 Kiwi fruit colony count (log CFU. G) -1 ) Variations in
| Storage time/Week | CK | 120kV | 140kV | 160kV | 120kV + controlled atmosphere | 140kV + modified atmosphere | 160kV + controlled atmosphere |
| 0 | 5.23±0.33 | 4.37±0.35 | 4.21±0.88 | 2.60±0.52 | 4.50±0.12 | 4.30±0.23 | 2.75±0.20 |
| 2 | 5.23±0.33 | 5.36±0.23 | 4.09±0.40 | 4.55±0.34 | 4.45±0.23 | 4.45±0.15 | 3.12±0.12 |
| 4 | 5.66±0.06 | 5.70±0.15 | 5.54±0.13 | 4.97±0.16 | 4.38±0.14 | 4.55±0.21 | 3.64±0.21 |
| 6 | 6.06±0.08 | 5.81±0.08 | 5.70±0.42 | 5.16±0.10 | 4.92±0.09 | 4.64±0.17 | 3.01±0.18 |
| 8 | 6.29±0.04 | 5.85±0.01 | 5.79±0.05 | 5.59±0.06 | 5.03±0.19 | 4.72±0.11 | 3.91±0.10 |
TABLE 2 variation of Kiwi fruit flesh hardness (kgf)
| Storage time/Week | CK | 120kV | 140kV | 160kV | 120kV + controlled atmosphere | 140kV + modified atmosphere | 160kV + air conditioning |
| 0 | 5.34±0.40 | 5.38±0.53 | 5.29±0.41 | 5.54±0.67 | 5.42±0.58 | 5.35±0.84 | 5.62±0.78 |
| 2 | 4.32±1.46 | 4.40±1.12 | 4.28±0.83 | 4.65±0.88 | 4.53±0.49 | 4.35±0.65 | 4.72±0.77 |
| 4 | 2.23±1.26 | 3.65±1.36 | 2.79±1.39 | 3.46±1.60 | 3.84±0.48 | 4.01±0.52 | 4.50±0.48 |
| 6 | 0.94±0.46 | 1.78±0.87 | 1.76±0.88 | 2.13±1.14 | 2.54±0.62 | 3.54±0.60 | 3.66±0.48 |
| 8 | 0.60±0.19 | 0.69±0.29 | 0.83±0.38 | 1.10±0.71 | 2.01±0.34 | 2.87±0.58 | 2.93±0.40 |
TABLE 3 Kiwi fruit core hardness (kgf) Change
TABLE 4 Kiwi fruit comprehensive chromaticity h variation
TABLE 5 variation of soluble solids (%) of Kiwi berry
TABLE 6 Kiwi fruit titratable acid content (%) Change
1.3 analysis of results
Referring to the data in table 1, it can be seen that, by comparing the blank group with the comparative example group, for example, the CK group and the 120kV group, the comparative example group after being subjected to DBD low-temperature plasma sterilization has a lower total number of colonies than the blank group without being subjected to DBD low-temperature plasma sterilization, and thus, the active substances generated after DBD discharge can effectively inhibit the microbial propagation on the surface of kiwi fruit, and reduce the number of bacteria.
As can be seen from the comparison between the comparative example group and the example group, the colony count of the example group subjected to modified atmosphere storage is lower than that of the comparative example group not subjected to modified atmosphere storage, for example, the 120kV group is compared with the 120kV + modified atmosphere group, and therefore, the modified atmosphere storage can further delay the propagation of bacteria on the fruit surface and reduce the total colony count. Meanwhile, referring to tables 2-6, by comparing the comparative example group with the example group, the further modified atmosphere storage example group is superior to the comparative example group in the parameters of the hardness of the fruit center, the integrated chromaticity h DEG value, the soluble solids and the titratable acid, and the modified atmosphere storage of the invention can further delay the ripening of the kiwi fruits.
See table 1 for experimental groups of kiwifruit treated with DBD plasma and stored modified atmosphere: the total number of microorganisms on the surfaces of the kiwi fruits is remarkably reduced by 120kV + gas-conditioned group, 140kV + gas-conditioned group and 160kV + gas-conditioned group; with the increase of the storage time, the total number of the microorganisms of each group shows a rising trend after 8 weeks of storage, however, the total number of the colonies of the 160kV + controlled atmosphere group is 3.91 +/-0.10 log CFU/g, and compared with the 120kV + controlled atmosphere and 140kV + controlled atmosphere, the total number of the colonies is the lowest, the higher the visible voltage is, and the slower the growth speed of the colonies is; the method has the advantages that the total number of bacterial colonies on the surface of the kiwi fruit can be effectively controlled and the quality guarantee period of the kiwi fruit can be prolonged by selecting a proper voltage condition for sterilization and fresh keeping.
Referring to Table 3, the pulp firmness of the kiwi fruits subjected to modified atmosphere storage after DBD plasma treatment did not decrease significantly (p > 0.05), and the kiwi fruits were reduced in hardness with the increase of storage time during storage, but the example group subjected to DBD plasma treatment in combination with modified atmosphere storage was greater than the blank CK group in both storage periods. The hardness of the CK group flesh was 0.60kgf when stored up to week 8, and the hardness of each group in examples was 2.01, 2.87, and 2.93kgf, respectively.
Referring to the data in tables 3-6, there was no significant change (p > 0.05) in the hardness of the core, the integrated h ° chroma value, the soluble solids and the titratable acid for each of the kiwis in the example groups, which indicates that the DBD treatment in combination with the modified atmosphere storage delayed the after-ripening of the kiwis and effectively extended the shelf life of the kiwis.
In conclusion, the low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method has good sterilization and preservation effects on fresh food such as kiwi fruits and the like, the increase rate of the total number of microorganisms is delayed, the total colony number of the fruits is reduced, and meanwhile, the modified atmosphere storage is adopted, so that the hardness of the cores, the comprehensive chromaticity h degree value, the soluble solid matters and the titratable acid of the kiwi fruits are not obviously changed during the storage period of the kiwi fruits, the storage period is obviously prolonged, and the shelf life of the kiwi fruits is prolonged.
The above embodiment is only one embodiment of the present invention, and the description thereof is specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that various changes and modifications can be made by those skilled in the art without departing from the spirit of the invention, and these changes and modifications are all within the scope of the invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (3)
1. The low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method of kiwi fruits is characterized by comprising the following steps: the method comprises the following steps:
(1) Packaging the kiwi fruits in a packaging box or a packaging bag with a ventilation window;
(2) Placing the kiwi fruit packaged in the step (1) between two electrodes of a DBD low-temperature plasma cold sterilization device, and carrying out cold sterilization treatment under the conditions of a high-voltage electric field with the working frequency of 50-150 Hz and the voltage of 100-160 kV;
(3) Storing the kiwi fruits treated in the step (2) in a storage warehouse for one week, wherein the storage temperature is 0-1 ℃, and the humidity is 85-95%;
(4) After one week of storage, the ventilation window on the packaging box is opened, and the storage conditions of the storage warehouse are adjusted as follows: the temperature is 0-1 ℃, the humidity is 85-95 percent, and the gas condition is O 2 Concentration 1-2%, CO 2 The concentration is 2-3%, and the storage is continued.
2. The low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits according to claim 1, characterized in that: the processing time of the DBD low-temperature plasma cold sterilization is 20-90 s, the interval time is 20-60 s, and the process is repeated for 2-5 times.
3. The low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits according to claim 1, characterized in that: the kiwi fruit adopts low-temperature controlled atmosphere storage method, and the gas filled in can adopt at least one of oxygen, nitrogen and carbon dioxide.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210825638.3A CN115136979A (en) | 2022-07-14 | 2022-07-14 | Low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits |
| PCT/CN2022/125038 WO2024011775A1 (en) | 2022-07-14 | 2022-10-13 | Kiwi preservation method combining low-temperature plasma cold sterilization and controlled atmosphere storage |
| AU2022341084A AU2022341084A1 (en) | 2022-07-14 | 2022-10-13 | Cold plasma sterilization and controlled atmosphere storage and preservation method for kiwi fruit |
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| CN202210825638.3A CN115136979A (en) | 2022-07-14 | 2022-07-14 | Low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits |
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| AU (1) | AU2022341084A1 (en) |
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| WO2024011775A1 (en) * | 2022-07-14 | 2024-01-18 | 四川省农业科学院农产品加工研究所 | Kiwi preservation method combining low-temperature plasma cold sterilization and controlled atmosphere storage |
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| CN107156279A (en) * | 2017-04-19 | 2017-09-15 | 华南理工大学 | A kind of fresh-keeping of vegetables method and device |
| CN111587914A (en) * | 2020-06-16 | 2020-08-28 | 宁夏大学 | Fresh-keeping method for fresh fruits and vegetables |
| CN113446801A (en) * | 2020-03-24 | 2021-09-28 | 合肥华凌股份有限公司 | Controlled atmosphere preservation device, fruit and vegetable preservation method based on refrigerator, controller and refrigerator |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238665B (en) * | 2013-05-21 | 2014-09-10 | 中国科学院植物研究所 | Preservation method of red-pulp kiwi fruit |
| CN103931750B (en) * | 2014-04-15 | 2016-06-15 | 四川省农业科学院农产品加工研究所 | A kind of storage in controlled atmosphere method of red meat Kiwifruit |
| CN108056156A (en) * | 2017-11-20 | 2018-05-22 | 北京福瑞通科技有限公司 | A kind of air regulating fresh-keeping method of Kiwi berry |
| CN112586555B (en) * | 2020-12-04 | 2022-05-03 | 南京农业大学 | Cold sterilization and preservation technical method for fresh-cut fruits and vegetables by cooperation of low-temperature plasma activated water and DBD |
| CN115136979A (en) * | 2022-07-14 | 2022-10-04 | 四川省农业科学院农产品加工研究所 | Low-temperature plasma cold sterilization synergistic modified atmosphere storage and preservation method for kiwi fruits |
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- 2022-07-14 CN CN202210825638.3A patent/CN115136979A/en active Pending
- 2022-10-13 WO PCT/CN2022/125038 patent/WO2024011775A1/en unknown
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107156279A (en) * | 2017-04-19 | 2017-09-15 | 华南理工大学 | A kind of fresh-keeping of vegetables method and device |
| CN113446801A (en) * | 2020-03-24 | 2021-09-28 | 合肥华凌股份有限公司 | Controlled atmosphere preservation device, fruit and vegetable preservation method based on refrigerator, controller and refrigerator |
| CN111587914A (en) * | 2020-06-16 | 2020-08-28 | 宁夏大学 | Fresh-keeping method for fresh fruits and vegetables |
Non-Patent Citations (1)
| Title |
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| 刘传林, 徐宝德, 岳红光, 范艳涛: "分装式低温等离子体减压保鲜技术研究", 保鲜与加工, no. 02, pages 17 - 19 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024011775A1 (en) * | 2022-07-14 | 2024-01-18 | 四川省农业科学院农产品加工研究所 | Kiwi preservation method combining low-temperature plasma cold sterilization and controlled atmosphere storage |
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| AU2022341084A1 (en) | 2024-02-01 |
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