CN115530235A - Storage and preservation method of fresh hazelnuts - Google Patents
Storage and preservation method of fresh hazelnuts Download PDFInfo
- Publication number
- CN115530235A CN115530235A CN202211200349.0A CN202211200349A CN115530235A CN 115530235 A CN115530235 A CN 115530235A CN 202211200349 A CN202211200349 A CN 202211200349A CN 115530235 A CN115530235 A CN 115530235A
- Authority
- CN
- China
- Prior art keywords
- fresh
- hazelnuts
- storage
- harvesting
- freshness
- 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.)
- Granted
Links
- 235000007466 Corylus avellana Nutrition 0.000 title claims abstract description 151
- 241000723382 Corylus Species 0.000 title claims abstract description 149
- 238000003860 storage Methods 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000004321 preservation Methods 0.000 title claims abstract description 22
- 238000003306 harvesting Methods 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 14
- 238000005057 refrigeration Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 235000001543 Corylus americana Nutrition 0.000 claims description 44
- 239000004033 plastic Substances 0.000 claims description 16
- 229920003023 plastic Polymers 0.000 claims description 16
- 230000007306 turnover Effects 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- -1 polyethylene Polymers 0.000 claims description 7
- 239000004698 Polyethylene Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000002985 plastic film Substances 0.000 claims description 6
- 229920006255 plastic film Polymers 0.000 claims description 6
- 229920000573 polyethylene Polymers 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 3
- 239000010903 husk Substances 0.000 claims 1
- 238000004804 winding Methods 0.000 claims 1
- 230000006866 deterioration Effects 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 238000012423 maintenance Methods 0.000 abstract description 4
- 208000010470 Ageusia Diseases 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 17
- 230000001953 sensory effect Effects 0.000 description 11
- 240000007582 Corylus avellana Species 0.000 description 7
- 235000014571 nuts Nutrition 0.000 description 7
- 241000238631 Hexapoda Species 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000001934 delay Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 241000208223 Anacardiaceae Species 0.000 description 1
- YDNKGFDKKRUKPY-JHOUSYSJSA-N C16 ceramide Natural products CCCCCCCCCCCCCCCC(=O)N[C@@H](CO)[C@H](O)C=CCCCCCCCCCCCCC YDNKGFDKKRUKPY-JHOUSYSJSA-N 0.000 description 1
- 240000009118 Corylus chinensis Species 0.000 description 1
- 235000018193 Corylus chinensis Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 235000019487 Hazelnut oil Nutrition 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- CRJGESKKUOMBCT-VQTJNVASSA-N N-acetylsphinganine Chemical compound CCCCCCCCCCCCCCC[C@@H](O)[C@H](CO)NC(C)=O CRJGESKKUOMBCT-VQTJNVASSA-N 0.000 description 1
- 241000899328 Packera heterophylla Species 0.000 description 1
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 229940106189 ceramide Drugs 0.000 description 1
- ZVEQCJWYRWKARO-UHFFFAOYSA-N ceramide Natural products CCCCCCCCCCCCCCC(O)C(=O)NC(CO)C(O)C=CCCC=C(C)CCCCCCCCC ZVEQCJWYRWKARO-UHFFFAOYSA-N 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000010468 hazelnut oil Substances 0.000 description 1
- 238000009396 hybridization Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- VVGIYYKRAMHVLU-UHFFFAOYSA-N newbouldiamide Natural products CCCCCCCCCCCCCCCCCCCC(O)C(O)C(O)C(CO)NC(=O)CCCCCCCCCCCCCCCCC VVGIYYKRAMHVLU-UHFFFAOYSA-N 0.000 description 1
- 235000019488 nut oil Nutrition 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229940031439 squalene Drugs 0.000 description 1
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
-
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a storage and preservation method of fresh hazelnuts, which comprises the following steps: the seeds are classified and harvested in batches in the time period when the buds begin to appear 'yellow wind' and the water content of the hazelnuts is 35-40 g/100g FW. And (4) after harvesting, carrying out involucre removal, hulling, selecting, grading and precooling treatment as soon as possible. The sorted fresh hazelnuts are placed in a pre-refrigeration house or a pre-cooling place at the temperature of 1-3 ℃ for 3-4 days, and finally are packaged, put in storage and stacked for storage at the temperature of-1-0 ℃. According to the method, by controlling the harvesting maturity, the storage temperature and the packaging mode of the fresh hazelnuts, the fresh hazelnuts can keep good appearance quality, nutritional quality and edible quality during storage after harvesting, quality deterioration such as water loss, freshness loss, taste loss, browning and nutrient loss of the fresh hazelnuts is avoided, the storage and preservation period is prolonged, and the requirements of quality maintenance of the fresh hazelnuts and market supply period are met.
Description
Technical Field
The invention relates to the technical field of agricultural product storage, and particularly discloses a storage and preservation method of fresh hazelnuts and the fresh hazelnuts prepared by the storage and preservation method.
Background
Hazelnuts (hazelnuts) are plants of Corylus (Corylus L.) of Corylus of corylnidae, and are called as 'four nuts in the world' together with walnuts, almonds and cashews, and are important economic forest nut tree species in China. China is one of important origin areas of hazel plants, has rich resources, but the wild hazel nuts have poor commodity and lack of cultivated varieties. The hybrid hazelnut of Pingyou (C.heterophylla Fisch. Times.C.avellana L.) is a hybrid progeny obtained by domestic experts by utilizing hybridization between Chinese Pingyou and Corylus avellana seeds, 10 varieties and 30 excellent lines are successively examined and screened to become main cultivated species for horticultural cultivation of Chinese hazelnuts, 20 provinces (cities) in China all have introduction cultivation of different scales at present, the cultivation area is rapidly enlarged, and the nut yield is increased day by day. By 2020, the cultivation area of hybrid hazelnuts in Pingyou of China reaches 168 more than ten thousand mu, the yield of nuts is 6.5 ten thousand tons, and the cultivation area is second to Turkey, america and Italy, and the cultivation area becomes one of the important production countries of world hazelnuts. The hazel nut is rich in nutrition and unique in flavor. The nut oil content is as high as 55-60g/100g, and is rich in unsaturated fatty acid, wherein the oleic acid content accounts for 75-85% of the total amount of fatty acid, and is typical high oleic acid oil; the protein content is about 15-20g/100g, and in addition, the protein also contains rich bioactive components such as Vc, tocopherol, carotenoid, polyphenol, flavone, squalene, phytosterol, ceramide and the like, and is a good source of high-quality vegetable oil, protein and a plurality of bioactive substances.
The hazel nuts have various eating modes, can be eaten fresh, and can also be baked and processed into various foods. At present, the eating mode of the hazel nut in the world still takes the traditional baking and the production of food auxiliary materials (such as broken hazel nuts, hazel powder and the like) taking the hazel kernels as raw materials as main materials. The hazelnut processing industry is mature in European and American countries, such as the major hazelnut product, 93% of hazelnuts are consumed through processing, wherein the consumption of the hazelnut pieces, the hazelnut sauce and the hazelnut chocolate candies is the largest, and a certain amount of edible hazelnut oil is also produced in Turkish; the remaining 7% are sold as shelled nuts. The hazelnut production in China starts late, the post-harvest processing technology of the hazelnut is lagged, the processed product is deficient, at present, 90% of the hazelnuts are sold with shells, the consumption form of stir-frying/baking the hazelnuts is taken as the main mode, and the rest less than 10% of the hazelnuts enter the processing link.
In recent years, a novel consumption mode of fresh eating of nuts is rapidly emerging in China. The fresh hazelnut is harvested before the hazelnut is normally ripe, the accumulation of nutrient substances of the hazelnut is just completed, and the hazelnut has favorable crispy and tender texture and light fragrance due to high moisture content, so the hazelnut is popular with consumers. The fresh hazelnut can be directly eaten or used as a food ingredient, and is an important product type of fresh eating of nuts. The fresh shelled hazelnuts have strong enzyme activity, vigorous respiratory metabolism, high ethylene yield and vigorous physiological metabolic activity due to high water content, so that the nutrients of the shelled fresh hazelnuts are quickly lost; and the hard shell is removed, so that the water loss, the delicacy and the odor are very easy to lose, and the quality retention period under the normal temperature condition is only 3 to 5 days. The lack of the storage and preservation technology of the fresh hazelnut severely limits the sale and the eating of the fresh hazelnut products. At present, the research on the storage and preservation technology of the picked fresh hazelnuts at home and abroad is still blank.
Disclosure of Invention
Aiming at the requirements of keeping the quality of the fresh hazelnut products and prolonging the market supply period, the invention establishes a fresh hazelnut storage and preservation technology. The technology can keep good appearance quality, nutrition quality and edible quality during the storage period after harvesting of the fresh hazelnuts by controlling the harvesting maturity, the storage temperature and the packaging mode of the fresh hazelnuts, avoid quality deterioration such as water loss, freshness loss, taste loss, browning and nutrient loss of the fresh hazelnuts, prolong the storage and preservation period, and meet the requirements of quality maintenance and market supply period extension of the fresh hazelnuts.
The invention is realized by the following technical means:
a storage and preservation method of fresh hazelnuts comprises the following steps:
(1) Maturity of harvest
The hazelnuts used for fresh eating are harvested in the time period when the plumule begins to generate 'yellow wind' and the water content of the hazelnuts is 35-40 g/100g FW.
(2) Harvesting method
And (4) harvesting in batches according to varieties. The harvesting is carried out in sunny days or cloudy days with the temperature lower than 30 ℃, and the rainy days, the time periods when the dew (rain) is not dry and the temperature is higher than 30 ℃ are avoided.
(3) Disposal after harvesting
The harvested fresh hazelnuts are subjected to bud removal, hulling, selection, grading and precooling as soon as possible, and the fresh hazelnuts which are not disposed in time are placed in the shade of trees or other shady and cool ventilated places to avoid sunshine or rain. The harvested packages are transported by plastic turnover boxes or cartons. The postharvest treatment is carried out in a shady and ventilated place.
(4) Bud taking-off
The bud removal is carried out in a cool and ventilated place. The fruit buds can be manually peeled off, and can also be removed by using a bud removing machine.
(5) Shelling
Hulling with special huller for hazelnut. The dehulling is carried out in a cool and ventilated place.
(6) Selecting
The selection is carried out in a cool and ventilated place. Removing the insect and the fruit and removing impurities.
(7) Grading
Separating the whole kernel from the broken kernel. If the whole kernel needs to be classified, special classification equipment for hazelnuts can be used.
(8) Precooling
Placing the sorted fresh hazelnuts in a pre-refrigeration house or a pre-cooling place at the temperature of 1-3 ℃ for 3-4 days, and then packaging.
(9) Package (I)
Filling the fresh hazelnuts into food-grade polyethylene plastic film fresh-keeping bags with the thickness of 0.05mm, vacuumizing and sealing the bag openings. The amount of the packaged product is not too large, preferably not more than 2kg.
(10) Warehousing and stacking
Placing the packed fresh hazelnut into a plastic turnover box or a paper box, placing the plastic turnover box or the paper box into a refrigeration house which is cleaned and disinfected in advance and cooled to the storage temperature, and stacking. The trend and the arrangement mode of the stacks are consistent with the air circulation direction in the warehouse, and cushion layers (such as forklift trays and the like) with the thickness of 10-20 cm are additionally arranged at the bottom of the stacks. Gaps of 40-60 cm are reserved between the stacks and the wall, and the stacking height is not less than 60cm lower than a cold air outlet of the evaporator.
(11) Storage conditions
The storage temperature is controlled to be-1-0 ℃; the humidity in the warehouse does not need to be controlled.
The invention has the beneficial effects that:
the invention enables the storage period of the fresh hazelnut to reach 240 days, the hazelnut keeps the inherent color, the crisp and tender mouthfeel and the basic fragrant flavor, and the invention has no dehydration and shrinkage, no peculiar smell, good appearance quality and good edible quality; the fat content, the soluble protein content, the sugar content and the Vc content of main nutrient substances of the hazelnut are not obviously changed compared with the content when the hazelnut is harvested. The invention well maintains the appearance quality, the edible quality and the nutritional quality of the fresh hazelnuts, remarkably prolongs the storage period and the market supply period of the fresh hazelnuts, meets the market demand, and simultaneously realizes the purposes of reducing the loss and increasing the value of the picked fresh hazelnuts.
Detailed Description
The present invention is further illustrated by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.
Example 1
A storage and preservation method of fresh hazelnuts comprises the following steps:
(1) Maturity of harvest
The hazelnuts used for fresh eating are harvested in the time period when the plumule begins to generate 'yellow wind' and the water content of the hazelnuts is 35-40 g/100g FW.
(2) Harvesting method
And (4) harvesting in batches according to varieties. The harvesting is carried out in sunny days or cloudy days with the temperature lower than 30 ℃, and the rainy days, the time periods when the dew (rain) is not dry and the temperature is higher than 30 ℃ are avoided.
(3) Disposal after harvesting
The harvested fresh hazelnuts are subjected to bud removal, hulling, selection, grading and precooling as soon as possible, and the fresh hazelnuts which are not disposed in time are placed in the shade of trees or other shady and cool ventilated places to avoid sunshine or rain. The harvested and transported packages are plastic turnover boxes. The post-harvest treatment is carried out in a shady and ventilated place.
(4) Removing bract
The bud peeling is carried out in a shady and ventilated place, and the buds are peeled off manually.
(5) Shelling
Hulling with special huller for hazelnuts. The dehulling is carried out in a cool and ventilated place.
(6) Selecting
The selection is carried out in a cool and ventilated place. Removing the insect and the fruit and removing impurities.
(7) Grading
The whole kernel is separated from the broken kernel manually.
(8) Precooling
And (3) placing the sorted fresh hazelnuts in a pre-refrigeration house at the temperature of 1-3 ℃ for pre-cooling for 3 days, and then packaging.
(9) Package (I)
Filling the fresh hazelnuts into food-grade polyethylene plastic film fresh-keeping bags with the thickness of 0.05mm, vacuumizing and sealing the bag openings. The weight of each bag is 1kg.
(10) Warehousing and stacking
Placing the packed fresh hazelnuts into a plastic turnover box, placing the plastic turnover box into a refrigeration house which is cleaned and disinfected in advance and cooled to the storage temperature, and stacking. The trend and the arrangement mode of the stack are consistent with the air circulation direction in the warehouse, and a cushion layer with the thickness of 20cm is additionally arranged at the bottom of the stack. Gaps of 60cm are reserved between the stacks and the wall, and the stacking height is 100cm lower than the cold air outlet of the evaporator.
(11) Storage conditions
The storage temperature is controlled between-1 ℃ and 0 ℃.
Comparative example 1
A storage and preservation method of fresh hazelnuts comprises the following steps:
(1) Maturity of harvest
The filberts for fresh eating are harvested in the time period when the buds begin to generate 'yellow wind' and the water content of the filberts is 35-40 g/100g FW.
(2) Harvesting method
And (4) harvesting in batches according to varieties. The harvesting is carried out in sunny days or cloudy days with the temperature lower than 30 ℃, and the rainy days, the time periods when the dew (rain) is not dry and the temperature is higher than 30 ℃ are avoided.
(3) Post-harvest disposal
The harvested fresh hazelnuts are subjected to dehulling, hulling, selecting and grading as soon as possible, and the fresh hazelnuts which are not treated in time are placed in the shade of trees or other shady and cool and ventilated places to avoid sunshine or rain. The harvested and transported packages are plastic turnover boxes. The post-harvest treatment is carried out in a shady and ventilated place.
(4) Removing bract
The bud peeling is carried out in a shady and ventilated place, and the buds are peeled off manually.
(5) Shelling
Hulling with special huller for hazelnuts. Shelling is carried out in a cool and ventilated place.
(6) Selecting
The selection is carried out in a cool and ventilated place. Removing the insect and the fruit and removing impurities.
(7) Grading
The whole kernel is separated from the broken kernel manually.
(8) Package (I)
Fresh hazelnuts are put into food-grade polyethylene plastic film fresh-keeping bags with the thickness of 0.05mm, and the bag openings are sealed after vacuumizing. The amount of each bag is 1kg.
(9) Warehousing and stacking
Placing the packed fresh hazelnuts into a plastic turnover box, placing the plastic turnover box into a refrigeration house which is cleaned and disinfected in advance and cooled to the storage temperature, and stacking. The direction and the arrangement mode of the stack are consistent with the air circulation direction in the warehouse, and a cushion layer with the thickness of 20cm is additionally arranged at the bottom of the stack. 50cm gaps are reserved between the stacks and the wall, and the stacking height is 80cm lower than the cold air outlet of the evaporator.
(10) Storage conditions
The storage temperature is controlled between 24 and 26 ℃.
Comparative example 2
A storage and preservation method of fresh hazelnuts comprises the following steps:
(1) Maturity of harvest
The hazelnuts used for fresh eating are harvested in the time period when the plumule begins to generate 'yellow wind' and the water content of the hazelnuts is 35-40 g/100g FW.
(2) Harvesting method
And (4) harvesting in batches according to varieties. The harvesting is carried out in sunny days or cloudy days with the temperature lower than 30 ℃, and the rainy days, the time periods when the dew (rain) is not dry and the temperature is higher than 30 ℃ are avoided.
(3) Post-harvest disposal
The harvested fresh hazelnuts are subjected to bud removal, hulling, selection and grading as soon as possible, and the fresh hazelnuts which are not disposed in time are placed in the shade of trees or other shady and cool ventilated places to avoid sunshine or rain. The harvested and transported packages are plastic turnover boxes. The post-harvest treatment is carried out in a shady and ventilated place.
(4) Removing bract
The bud peeling is carried out in a shady and ventilated place, and the buds are peeled off manually.
(5) Shelling
Hulling with special huller for hazelnuts. The dehulling is carried out in a cool and ventilated place.
(6) Selecting
The selection is carried out in a shady and ventilated place. Removing the insect and the fruit and removing impurities.
(7) Grading
The whole kernel is separated from the broken kernel manually.
(8) Package (I)
Fresh hazelnuts are put into perforated food-grade polyethylene plastic film fresh-keeping bags with the thickness of 0.05mm, and the packaging amount of each bag is 1kg.
(9) Warehousing and stacking
Placing the packed fresh hazelnuts into a plastic turnover box, placing the plastic turnover box into a refrigeration house which is cleaned and disinfected in advance and cooled to the storage temperature, and stacking. The trend and the arrangement mode of the stack are consistent with the air circulation direction in the warehouse, and a cushion layer with the thickness of 20cm is additionally arranged at the bottom of the stack. Gaps of 50cm are reserved between the stacks and the wall, and the stacking height is lower than 80cm of a cold air outlet of the evaporator.
(10) Storage conditions
The storage temperature is controlled between 24 and 26 ℃.
Comparative example 3
A storage and preservation method of fresh hazelnuts comprises the following steps:
(1) Maturity of harvest
The hazelnuts used for fresh eating are harvested in the time period when the plumule begins to generate 'yellow wind' and the water content of the hazelnuts is 35-40 g/100g FW.
(2) Harvesting method
And (4) harvesting in batches according to varieties. The harvesting is carried out in sunny days or cloudy days with the air temperature lower than 30 ℃, and the rainy days, the undried dew (rain) water and the high-temperature time periods above 30 ℃ are avoided.
(3) Disposal after harvesting
The harvested fresh hazelnuts are subjected to bud removal, hulling, selection, grading and precooling as soon as possible, and the fresh hazelnuts which are not disposed in time are placed in the shade of trees or other shady and cool ventilated places to avoid sunshine or rain. The harvested packages are transported by plastic turnover boxes. The post-harvest treatment is carried out in a shady and ventilated place.
(4) Removing bract
The bud peeling is carried out in a shady and ventilated place, and the buds are peeled off manually.
(5) Shelling
Hulling with special huller for hazelnuts. The dehulling is carried out in a cool and ventilated place.
(6) Selecting
The selection is carried out in a cool and ventilated place. Removing the insect and the fruit and removing impurities.
(7) Grading
The whole kernel is separated from the broken kernel manually.
(8) Precooling
And (3) placing the sorted fresh hazelnuts in a pre-refrigeration house at the temperature of 1-3 ℃ for pre-cooling for 3 days, and then packaging.
(9) Package (I)
Fresh hazelnuts are put into perforated food-grade polyethylene plastic film fresh-keeping bags with the thickness of 0.05mm, and the packaging amount of each bag is 1kg.
(10) Warehousing and stacking
Placing the packed fresh hazelnuts into a plastic turnover box, placing the plastic turnover box into a refrigeration house which is cleaned and disinfected in advance and cooled to the storage temperature, and stacking. The trend and the arrangement mode of the stack are consistent with the air circulation direction in the warehouse, and a cushion layer with the thickness of 20cm is additionally arranged at the bottom of the stack. 50cm gaps are reserved between the stacks and the wall, and the stacking height is 80cm lower than the cold air outlet of the evaporator.
(11) Storage conditions
The storage temperature is controlled between-1 ℃ and 0 ℃.
Test example 1
After the fresh hazelnuts obtained by the treatment of the examples were stored for 0 day, 60 days, 120 days, 180 days, and 240 days, the appearance of the fresh hazelnuts was observed, and the taste was changed. Meanwhile, the changes of the moisture content, the fat content, the soluble protein content, the sugar content and the Vc content of the fresh hazelnuts are detected, the sensory result is shown in table 1, and the changes of the moisture content, the fat content, the soluble protein content, the sugar content and the Vc content of each stage are shown in table 2. Meanwhile, the condition changes of the fresh hazelnuts in the comparative examples 1-3 groups in the storage process are compared.
TABLE 1 sensory evaluation score of fresh hazelnut at various stages
Note: the initial score is 10, and the higher the score in the storage stage is, the closer the score is to the initial state; a sensory score below 8.0 is specified to have no umami attributes.
According to the results in table 1, the sensory index scores of appearance, flavor, palatability and the like of the hazelnuts in comparative example 1 and comparative example 2 are rapidly and remarkably reduced, which shows that the hazelnuts are easy to lose water and lose freshness, the appearance color and freshness are remarkably reduced, the hazelnut flavor is lost, the crisp and tender mouthfeel disappears due to water loss, the palatability is poor, all the sensory index scores are lower than 8.0 points when the hazelnuts are stored for 4 days, meanwhile, the serious peculiar smell such as serious fermented taste and sour and rotten taste also appears in comparative example 1, and the hazelnuts do not have the basic appearance quality and palatability of the fresh-eating hazelnuts. Compared with the comparative examples 1 and 2, the reduction rate of each sensory quality of the comparative example 3 is obviously slowed down, and when the hazelnut kernel is stored for 180 days, the scores of other sensory indexes are all higher than 8.0 points except the appearance of the hazelnut kernel, so that the sensory quality deterioration of the fresh hazelnut kernel can be obviously delayed by controlling the temperature. Compared with the comparative example, the embodiment obviously delays the deterioration of the sensory quality of the fresh hazelnuts, has good appearance and flavor quality when being stored for 240 days, obviously prolongs the storage and preservation period of the fresh hazelnuts, has each sensory score higher than 8.0 points, has good edible quality and commodity attribute of the fresh hazelnuts, and shows that the quality of the fresh hazelnuts can be better maintained by a low-temperature combined vacuum packaging mode. Therefore, the method obviously delays the deterioration process of the sensory quality in the storage and preservation process of the fresh hazelnuts by controlling the harvest maturity, the storage temperature and the packaging mode, so that the storage period of the fresh hazelnuts can reach 240 days. Therefore, the method is beneficial to the quality maintenance of the fresh hazelnut kernels, and provides technical guarantee for prolonging the sale period and the eating period of the fresh hazelnut kernels.
TABLE 2 comparison of quality of fresh hazelnut in each stage
According to the results in table 2, the water content and fat content of hazelnut kernel are not changed significantly and the soluble protein content is reduced when comparative example 1 and comparative example 2 are stored for 4 days; the sugar content and Vc content of comparative example 1 were significantly reduced compared to when stored for 0 days, and were significantly lower than the values of comparative example 2. When the hazelnut is stored for 180 days, the quality indexes of the comparative example 3 are slightly reduced compared with those of the hazelnut at the initial storage, but still at a better quality level, which shows that the low temperature can obviously delay the quality deterioration rate of the fresh hazelnut and prolong the storage and preservation period of the fresh hazelnut. The example has good nutritional quality after being stored for 240 days, each quality index is slightly reduced compared with the quality index at the beginning of storage, and the nutritional indexes such as fat content, soluble protein content, sugar content and Vc content are not obviously different from those of comparative example 3 when being stored for 180 days, but the water content is obviously higher than that of comparative example 3. Therefore, the low-temperature vacuum packaging mode can well keep the moisture in the hazelnuts, remarkably prolong the storage and preservation period of the fresh hazelnuts and keep the fresh hazelnuts with good nutritional quality.
Therefore, the method remarkably delays the quality deterioration rate of the picked fresh hazelnuts by controlling the harvest maturity, the storage temperature and the packaging mode, is beneficial to the quality maintenance of the fresh hazelnuts, remarkably prolongs the storage and preservation period of the fresh hazelnuts, and provides technical support for prolonging the sale period and the eating period of the fresh hazelnuts.
The present invention has been illustrated by the above embodiments, but it should be understood that the above embodiments are for illustrative and descriptive purposes only and are not intended to limit the invention to the scope of the described embodiments. Furthermore, it will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that many variations and modifications may be made in accordance with the teachings of the present invention, which variations and modifications are within the scope of the present invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A storage and preservation method of fresh hazelnuts comprises the following steps:
(1) Harvesting maturity: selecting a specific period to harvest the fresh hazelnuts;
(2) The harvesting method comprises the following steps: harvesting by variety in batches, wherein the harvesting is carried out in sunny days or cloudy days with the temperature lower than 30 ℃, and the harvesting is forbidden in rainy days;
(3) Postharvest treatment: carrying out degerming, shelling, selecting, grading and precooling on the harvested fresh hazelnuts on the same day;
(4) Removing bracts and husks: peeling off the bracts and shelling at a shady and cool ventilated place;
(6) Selecting: removing the diseased fruits and impurities from the shelled fresh hazelnuts in a cool and ventilated place;
(6) Grading: separating the whole kernel from the broken kernel;
(7) Pre-cooling: pre-cooling the sorted fresh hazelnuts;
(8) Packaging: packaging the precooled fresh hazelnuts;
(9) Warehousing and stacking: and (4) placing the packaged fresh hazelnuts into a refrigeration house for stacking storage.
2. A storage and freshness-retaining method according to claim 1, wherein:
the specific period in the step (1) is as follows: the hazelnut bract begins to appear 'yellow winding', and the water content of the hazelnut is 35-40 g/100g FW.
3. A storage and freshness-retaining method according to claim 1, wherein:
the pre-cooling treatment in step (7) includes:
the sorted fresh hazelnuts are put in a pre-refrigeration house or a pre-cooling place at the temperature of 1-3 ℃ for 3-4 days.
4. A storage and freshness-retaining method according to claim 1, wherein:
step (8) the packaging comprises:
filling the fresh hazelnuts into food-grade polyethylene plastic film fresh-keeping bags with the thickness of 0.05mm, vacuumizing, sealing and packaging.
5. A storage and freshness-retaining method according to claim 4, wherein:
the packaging amount of each bag of the package is less than or equal to 2kg.
6. A storage and freshness-retaining method according to claim 1, wherein:
and (9) before warehousing, further comprising:
and (4) placing the packaged fresh hazelnuts into a plastic turnover box or a paper box.
7. A storage and freshness-retaining method according to claim 1, wherein:
the stacking condition in the step (9) is as follows:
the trend and the arrangement mode of the stacks are consistent with the circulation direction of air in the warehouse, and the stacking height is not less than 60cm lower than a cold air outlet of the evaporator;
a cushion layer with the thickness of 10-20 cm is additionally arranged at the bottom of the stack; the distance between the stacks and the wall is 40-60 cm.
8. A storage and freshness-retaining method according to claim 1, wherein:
and (9) the storage conditions of the refrigerator are as follows:
temperature: -1 to 0 ℃.
9. A fresh hazelnut obtained by the storage and preservation method according to any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211200349.0A CN115530235B (en) | 2022-09-29 | 2022-09-29 | Method for storing and preserving fresh hazelnuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211200349.0A CN115530235B (en) | 2022-09-29 | 2022-09-29 | Method for storing and preserving fresh hazelnuts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115530235A true CN115530235A (en) | 2022-12-30 |
| CN115530235B CN115530235B (en) | 2024-03-26 |
Family
ID=84731215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211200349.0A Active CN115530235B (en) | 2022-09-29 | 2022-09-29 | Method for storing and preserving fresh hazelnuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115530235B (en) |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101213988A (en) * | 2008-01-14 | 2008-07-09 | 浙江省农业科学院 | Hickory process rough material preservation fresh-keeping method |
| CN103098860A (en) * | 2012-11-27 | 2013-05-15 | 安庆市金麦食品有限公司 | Preservation technology for preserving and refrigerating Chinese chestnuts |
| CN104286168A (en) * | 2014-11-10 | 2015-01-21 | 陕西大统投资股份有限公司 | Method for preserving fresh walnut fruit |
| CN104430841A (en) * | 2014-12-30 | 2015-03-25 | 河北科技师范学院 | Chestnut mechanical refrigerator humidity-adjusting storage and preservation method |
| CN104542961A (en) * | 2015-01-05 | 2015-04-29 | 天津商业大学 | Method for preserving fresh walnut kernels |
| CN104663854A (en) * | 2015-03-20 | 2015-06-03 | 国家农产品保鲜工程技术研究中心（天津） | Preservation method of fresh walnuts and application of thereof |
| CN104798871A (en) * | 2015-04-10 | 2015-07-29 | 陕西理工学院 | Preservation method of cherries |
| CN105994592A (en) * | 2016-05-28 | 2016-10-12 | 贵阳学院 | Method for prolonging storage period of kiwi fruits |
| CN107439677A (en) * | 2017-08-25 | 2017-12-08 | 天津科技大学 | A kind of protect green lands fresh-keeping method for storage and transportation and the application of fresh wet green rind walnut |
| CN108783371A (en) * | 2018-07-06 | 2018-11-13 | 云南省农业科学院农产品加工研究所 | A kind of processing method of instant fresh walnut |
| CN109090236A (en) * | 2018-08-31 | 2018-12-28 | 云南省林业科学院 | A kind of walnut kernel preservation method |
| CN110250266A (en) * | 2019-07-30 | 2019-09-20 | 陇南市经济林研究院核桃研究所 | A kind of fresh-keeping and preserving method of the fresh walnut of de- green peel |
| CN114982928A (en) * | 2022-05-31 | 2022-09-02 | 云南省热带作物科学研究所 | Fresh macadimia nut and processing method and storage method thereof |
-
2022
- 2022-09-29 CN CN202211200349.0A patent/CN115530235B/en active Active
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101213988A (en) * | 2008-01-14 | 2008-07-09 | 浙江省农业科学院 | Hickory process rough material preservation fresh-keeping method |
| CN103098860A (en) * | 2012-11-27 | 2013-05-15 | 安庆市金麦食品有限公司 | Preservation technology for preserving and refrigerating Chinese chestnuts |
| CN104286168A (en) * | 2014-11-10 | 2015-01-21 | 陕西大统投资股份有限公司 | Method for preserving fresh walnut fruit |
| CN104430841A (en) * | 2014-12-30 | 2015-03-25 | 河北科技师范学院 | Chestnut mechanical refrigerator humidity-adjusting storage and preservation method |
| CN104542961A (en) * | 2015-01-05 | 2015-04-29 | 天津商业大学 | Method for preserving fresh walnut kernels |
| CN104663854A (en) * | 2015-03-20 | 2015-06-03 | 国家农产品保鲜工程技术研究中心（天津） | Preservation method of fresh walnuts and application of thereof |
| CN104798871A (en) * | 2015-04-10 | 2015-07-29 | 陕西理工学院 | Preservation method of cherries |
| CN105994592A (en) * | 2016-05-28 | 2016-10-12 | 贵阳学院 | Method for prolonging storage period of kiwi fruits |
| CN107439677A (en) * | 2017-08-25 | 2017-12-08 | 天津科技大学 | A kind of protect green lands fresh-keeping method for storage and transportation and the application of fresh wet green rind walnut |
| CN108783371A (en) * | 2018-07-06 | 2018-11-13 | 云南省农业科学院农产品加工研究所 | A kind of processing method of instant fresh walnut |
| CN109090236A (en) * | 2018-08-31 | 2018-12-28 | 云南省林业科学院 | A kind of walnut kernel preservation method |
| CN110250266A (en) * | 2019-07-30 | 2019-09-20 | 陇南市经济林研究院核桃研究所 | A kind of fresh-keeping and preserving method of the fresh walnut of de- green peel |
| CN114982928A (en) * | 2022-05-31 | 2022-09-02 | 云南省热带作物科学研究所 | Fresh macadimia nut and processing method and storage method thereof |
Non-Patent Citations (9)
| Title |
|---|
| R. MOSCETTI: "Maintaining the quality of unripe, fresh hazelnuts through storage under modified atmospheres", POSTHARVEST BIOLOGY AND TECHNOLOGY, pages 33 - 38 * |
| 尹颖;李再良;: "板栗采后生理及贮藏保鲜技术研究", 农业网络信息, no. 08, pages 130 - 131 * |
| 李杰;孙雁霞;罗建勋;: "四川鲜食核桃贮藏保鲜与品质评价研究进展", 农产品加工, no. 19, pages 61 - 63 * |
| 杨曦;张润光;韩军岐;张有林;: "不同贮藏方式对核桃鲜果采后生理及贮藏品质的影响", 中国农业科学, no. 10, pages 2029 - 2038 * |
| 王一峰;王明霞;赵淑玲;朱秀娟;朱义选;胡继周;: "不同贮藏方式对鲜食核桃品质的影响", 保鲜与加工, no. 05, pages 40 - 47 * |
| 王纪辉: "鲜核桃低温贮藏期间的指标响应", 南方农业学报, pages 1312 - 1318 * |
| 王萍;宋丽军;陆健康;侯旭杰;: "包装处理对阿克苏地区鲜食核桃贮藏品质的影响", 食品与机械, no. 05, pages 137 - 143 * |
| 王萍;李述刚;李勇;陆健康;侯旭杰;: "不同包装方式对南疆薄皮鲜食核桃营养品质的影响研究", 保鲜与加工, no. 04, pages 41 - 47 * |
| 耿阳阳: "鲜食核桃研究进展", 食品工业科技, pages 396 - 399 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115530235B (en) | 2024-03-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Evans et al. | Mango production, global trade, consumption trends, and postharvest processing and nutrition | |
| JP6804295B2 (en) | Improved methods in the preparation of compositions and films made from coconut pulp | |
| Kashaninejad et al. | Pistachio (Pistacia vera L.) | |
| Venkitasamy et al. | Grapes | |
| Siriphanich et al. | Coconut (Cocos nucifera L.) | |
| Kanwal et al. | A review of production, losses and processing technologies of guava | |
| Özdemir et al. | Turkish hazelnuts: properties and effect of microbiological and chemical changes on quality | |
| Kader | Maturity, ripening, and quality relationships of fruit-vegetables | |
| US20120247007A1 (en) | Method in commercial mushroom harvesting | |
| Mohammed et al. | Golden apple (spondias dulcis forst. syn. spondias cytherea sonn.) | |
| Ejiofor et al. | Diversifying utilities of African breadfruit as food and feed | |
| Filgueiras et al. | Cashew apple for fresh consumption: research on harvest and postharvest technology in Brazil | |
| Fisher et al. | The apple | |
| Mohammed et al. | Postharvest physiology and storage of golden apple (Spondias cythera sonnerat or Spondias dulcis forst): a review | |
| CN115530235B (en) | Method for storing and preserving fresh hazelnuts | |
| Shewfelt et al. | Storage stability of peanut‐based foods: a review | |
| CN115590063B (en) | Storage and preservation method for fresh hazelnuts with bracts | |
| Moltzau et al. | Processing of the macadamia | |
| CN115553335B (en) | Storage and preservation method for fresh hazelnuts with shells | |
| Arundathi et al. | Effect of Different Wrapping Materials on Shelf Life and Quality of Papaya (Carica papaya L) cv. Taiwan Stored at Ambient Temperature | |
| Crisosto et al. | Olive (Olea europaea L.) | |
| EO et al. | Effects of harvest time and duration before cooling on the postharvest quality and shelf-life stability of French bean (Phaseolus vulgaris L.) | |
| Crisosto et al. | Scientific name, origin and current areas of production. | |
| Asiedu | Industrial utilization and processing | |
| Silva et al. | Quality of three cowpea green-grains cultivars refrigerated. |
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 |