CN1245018A - 处理水果和蔬菜的方法 - Google Patents
处理水果和蔬菜的方法 Download PDFInfo
- Publication number
- CN1245018A CN1245018A CN99110990A CN99110990A CN1245018A CN 1245018 A CN1245018 A CN 1245018A CN 99110990 A CN99110990 A CN 99110990A CN 99110990 A CN99110990 A CN 99110990A CN 1245018 A CN1245018 A CN 1245018A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- fruits
- treatment compositions
- composition
- shower
- 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
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 69
- 238000001816 cooling Methods 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 239000003963 antioxidant agent Substances 0.000 claims description 14
- 235000006708 antioxidants Nutrition 0.000 claims description 14
- 230000003078 antioxidant effect Effects 0.000 claims description 13
- 244000144730 Amygdalus persica Species 0.000 claims description 12
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 12
- 150000002989 phenols Chemical class 0.000 claims description 12
- 238000012545 processing Methods 0.000 claims description 12
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- -1 2-tertiary butyl-4-hydroxy methyl phenyl Chemical group 0.000 claims description 8
- 239000003429 antifungal agent Substances 0.000 claims description 7
- 229940121375 antifungal agent Drugs 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 5
- 235000007586 terpenes Nutrition 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 4
- 244000018633 Prunus armeniaca Species 0.000 claims description 4
- RDOXTESZEPMUJZ-UHFFFAOYSA-N anisole Chemical compound COC1=CC=CC=C1 RDOXTESZEPMUJZ-UHFFFAOYSA-N 0.000 claims description 4
- 241000220324 Pyrus Species 0.000 claims description 3
- 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 claims description 3
- 235000021017 pears Nutrition 0.000 claims description 3
- 235000010384 tocopherol Nutrition 0.000 claims description 3
- 229960001295 tocopherol Drugs 0.000 claims description 3
- 229930003799 tocopherol Natural products 0.000 claims description 3
- 239000011732 tocopherol Substances 0.000 claims description 3
- 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 claims description 3
- PZBPKYOVPCNPJY-UHFFFAOYSA-N 1-[2-(allyloxy)-2-(2,4-dichlorophenyl)ethyl]imidazole Chemical compound ClC1=CC(Cl)=CC=C1C(OCC=C)CN1C=NC=C1 PZBPKYOVPCNPJY-UHFFFAOYSA-N 0.000 claims description 2
- MRBKEAMVRSLQPH-UHFFFAOYSA-N 3-tert-butyl-4-hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1 MRBKEAMVRSLQPH-UHFFFAOYSA-N 0.000 claims description 2
- 239000004258 Ethoxyquin Substances 0.000 claims description 2
- 239000005795 Imazalil Substances 0.000 claims description 2
- 230000000843 anti-fungal effect Effects 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- LLEMOWNGBBNAJR-UHFFFAOYSA-N biphenyl-2-ol Chemical compound OC1=CC=CC=C1C1=CC=CC=C1 LLEMOWNGBBNAJR-UHFFFAOYSA-N 0.000 claims description 2
- DMBHHRLKUKUOEG-UHFFFAOYSA-N diphenylamine Chemical group C=1C=CC=CC=1NC1=CC=CC=C1 DMBHHRLKUKUOEG-UHFFFAOYSA-N 0.000 claims description 2
- 229960002125 enilconazole Drugs 0.000 claims description 2
- 150000002170 ethers Chemical class 0.000 claims description 2
- DECIPOUIJURFOJ-UHFFFAOYSA-N ethoxyquin Chemical compound N1C(C)(C)C=C(C)C2=CC(OCC)=CC=C21 DECIPOUIJURFOJ-UHFFFAOYSA-N 0.000 claims description 2
- 235000019285 ethoxyquin Nutrition 0.000 claims description 2
- 229940093500 ethoxyquin Drugs 0.000 claims description 2
- UZKWTJUDCOPSNM-UHFFFAOYSA-N methoxybenzene Substances CCCCOC=C UZKWTJUDCOPSNM-UHFFFAOYSA-N 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 239000004308 thiabendazole Substances 0.000 claims description 2
- 235000010296 thiabendazole Nutrition 0.000 claims description 2
- WJCNZQLZVWNLKY-UHFFFAOYSA-N thiabendazole Chemical group S1C=NC(C=2NC3=CC=CC=C3N=2)=C1 WJCNZQLZVWNLKY-UHFFFAOYSA-N 0.000 claims description 2
- 229960004546 thiabendazole Drugs 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 241000227653 Lycopersicon Species 0.000 claims 3
- 238000012805 post-processing Methods 0.000 claims 2
- 230000000284 resting effect Effects 0.000 claims 2
- SKDGWNHUETZZCS-UHFFFAOYSA-N 2,3-ditert-butylphenol Chemical compound CC(C)(C)C1=CC=CC(O)=C1C(C)(C)C SKDGWNHUETZZCS-UHFFFAOYSA-N 0.000 claims 1
- YXFVVABEGXRONW-UHFFFAOYSA-N toluene Substances CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 claims 1
- 238000007654 immersion Methods 0.000 abstract 2
- 238000003306 harvesting Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 18
- 235000013311 vegetables Nutrition 0.000 description 14
- 238000005516 engineering process Methods 0.000 description 10
- 240000003768 Solanum lycopersicum Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 230000001857 anti-mycotic effect Effects 0.000 description 4
- 239000002543 antimycotic Substances 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 229930003658 monoterpene Natural products 0.000 description 3
- 235000002577 monoterpenes Nutrition 0.000 description 3
- XKZQKPRCPNGNFR-UHFFFAOYSA-N 2-(3-hydroxyphenyl)phenol Chemical compound OC1=CC=CC(C=2C(=CC=CC=2)O)=C1 XKZQKPRCPNGNFR-UHFFFAOYSA-N 0.000 description 2
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 2
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 2
- 206010017533 Fungal infection Diseases 0.000 description 2
- 208000031888 Mycoses Diseases 0.000 description 2
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 2
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 2
- 244000178231 Rosmarinus officinalis Species 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 2
- ULDHMXUKGWMISQ-UHFFFAOYSA-N carvone Chemical compound CC(=C)C1CC=C(C)C(=O)C1 ULDHMXUKGWMISQ-UHFFFAOYSA-N 0.000 description 2
- 229960005233 cineole Drugs 0.000 description 2
- RFFOTVCVTJUTAD-UHFFFAOYSA-N cineole Natural products C1CC2(C)CCC1(C(C)C)O2 RFFOTVCVTJUTAD-UHFFFAOYSA-N 0.000 description 2
- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 150000002773 monoterpene derivatives Chemical class 0.000 description 2
- 229960001285 quercetin Drugs 0.000 description 2
- 235000005875 quercetin Nutrition 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- ULDHMXUKGWMISQ-VIFPVBQESA-N (S)-(+)-Carvone Natural products CC(=C)[C@H]1CC=C(C)C(=O)C1 ULDHMXUKGWMISQ-VIFPVBQESA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 244000019459 Cynara cardunculus Species 0.000 description 1
- 235000019106 Cynara scolymus Nutrition 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000014749 Mentha crispa Nutrition 0.000 description 1
- 244000024873 Mentha crispa Species 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 230000010718 Oxidation Activity Effects 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000062780 Petroselinum sativum Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000011400 Pyrus pyrifolia Nutrition 0.000 description 1
- 244000088401 Pyrus pyrifolia Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 description 1
- 239000002280 amphoteric surfactant Substances 0.000 description 1
- 239000003945 anionic surfactant Substances 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003093 cationic surfactant Substances 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 235000000983 citronellal Nutrition 0.000 description 1
- 229930003633 citronellal Natural products 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- SQIFACVGCPWBQZ-UHFFFAOYSA-N delta-terpineol Natural products CC(C)(O)C1CCC(=C)CC1 SQIFACVGCPWBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000005489 dwarf bean Nutrition 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000001220 mentha spicata Substances 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 150000002729 menthone derivatives Chemical class 0.000 description 1
- 239000002736 nonionic surfactant Substances 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000002530 phenolic antioxidant Substances 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000020384 spinach juice Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000010189 synthetic method Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 229940116411 terpineol Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/06—Blanching
-
- 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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/158—Apparatus for preserving using liquids
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及一种在收获以后处理水果和蔬菜以延长其存放时间、同时使之免于加速熟化的方法,该方法连续进行,它依次包括下列步骤:通过用温度高于0℃但低于15℃的含水冷却组合物淋浴或浸没而将水果和蔬菜冷透;以及通过用一种处理组合物淋浴或浸没而将水果和蔬菜处理不超过10分钟,所说的处理组合物是事先加热到40—60℃的含水组合物。
Description
本发明涉及处理新鲜水果和蔬菜的方法。
在收获以后，在新鲜的水果和蔬菜被投放市场以便快速消耗之前通常被存放一段较长时间。
在存放期间，重要的一点是水果和蔬菜不能损失其质量，特别是其外观特性。这些质量会受到损坏，特别是由于真菌在水果或蔬菜表面的繁殖，这样会导致水果和蔬菜快速变质，或者由于生烫伤现象，这种现象会使水果和蔬菜由于氧化产物而表皮发黄，这些氧化产物汇集在蜡状表面层上，该现象会扩大到水果果肉。如果水果或蔬菜在其表皮上具有细微伤口(包括切口)，这些损坏就会变得更快。
为了尽可能地延缓水果和蔬菜的降解，已知可以在存放之前用具有抗真菌或抗氧化活性的试剂对水果和蔬菜进行处理。
由FR9603100可以获知一种处理水果和蔬菜的方法，该方法包括下列步骤：
-将一种液体处理组合物加热到40-60℃的温度，该组合物在含水介质中至少包括一种选自多元酚型抗氧化剂、萜烯化合物及其混合物的处理剂，以及
-使水果或蔬菜在该液体处理组合物中达到所说的温度，并且保持一段少于或等于10分钟的时间。
但是该方法存在加速水果和蔬菜成熟的缺点，当它们尤其对热敏感时，例如桃子、杏、西红柿和梨尤为如此。
为了克服这个缺点，FR9603100指出在处理之后立即将已经与热处理组合物接触过的水果或蔬菜冷却到所需的存放温度，该温度通常为0-15℃。但是这种后冷却的效果存在局限性，这是因为经过处理的水果和蔬菜仍然会在存放期间发生早熟。本发明试图解决该技术难题并且为此提供了一种处理方法，该方法连续进行，它依次包括下列步骤：
-通过用温度高于0℃但低于15℃的含水冷却组合物淋浴或浸没而将水果和蔬菜冷透；以及
-通过用一种处理组合物淋浴或通过浸没而将水果和蔬菜处理不超过10分钟，所说的处理组合物是事先加热到40-60℃的含水组合物。
第一个步骤的的作用在于防止水果和蔬菜由于与热处理组合物接触而发生早熟。在第一个步骤中，必须将整个要处理的水果或蔬菜而不仅仅是其外层冷却。
用来冷却水果和蔬菜的含水组合物基本上由水组成，但它可以包括各种添加剂，例如用于对水进行杀菌处理的次氯酸钠。少量的这些添加剂通常是有必要的并且添加剂的含量通常低于2％重量。优选地低于1％。对于次氯酸钠来说，20-200ppm的含量，例如30-100ppm就足够了。
在第一步中用来冷却水果和蔬菜的温度通常是低于或等于在本领域推荐的常规保存温度。应当明白该温度高于0℃。
下表1给出某些最常用的水果和蔬菜的常规存放温度。
表1
| 水果/蔬菜 | 存放温度 | 水果/蔬菜 | 存放温度 |
| 杏子桔子香蕉樱桃柠檬橘子苹果梨桃子葡萄柚李子葡萄大蒜芦笋土豆藜草朝鲜蓟胡萝卜卷心菜 | 0-1℃5-10℃12-15℃0-1℃12-13℃5-6℃0-3℃0-1℃0℃10℃0-1℃0-1℃0℃0-3℃4-15℃0℃0℃0℃0℃ | 黄瓜洋葱西瓜法国菜豆草莓菊苣莴苣茄子甜瓜胡椒豌豆西红柿欧芹萝卜菠菜南瓜西葫芦 | 7-10℃0℃2-5℃7-10℃0℃0℃0℃10-12℃0-7℃7-10℃0℃0-15℃0℃0℃0℃10-13℃0-4℃ |
因此，该冷却需要使用温度为0-15℃的冷却水组合物。本领域专业人员将很容易将该含水冷却组合物的温度调整到在第一步结束时所需的温度。
无需说明的是，该含水冷却组合物在所需的冷却温度方面其温度越低，则冷却操作越快。根据本发明优选的一个实施方案，该含水冷却组合物的温度为0-10℃，优选地为0-5-6℃。
根据本发明，水果的冷却可以通过水冷技术，即通过浸没或淋浴来进行。这一技术是冷却水果和蔬菜常用的技术。
通过淋浴进行的水冷技术包括用冷水喷洒被承载在输送带上的水果和蔬菜。冷水由位于输送带上方的贮存箱以连续液流倾倒在水果和蔬菜上。借助于这种操作方式，可以避免水仅仅在水果和蔬菜上流过的情况。倾倒的连续水流的确一直以一种冷水膜包围着水果和蔬菜。
通过浸没进行的水冷技术包括在冷水流中浸泡水果和蔬菜。这一第二种方法效果稍差些，其原因在于它难以避免水果和蔬菜上升到水面。
尽管水冷技术在本发明的框架中是特别优选的，但是应当明白还可以采用任何其它等同的冷却技术，只要它可以将水果和蔬菜冷透到所需的温度即可。因此可以设想如果需要的话，可以在第一步骤中仅仅将水果和蔬菜在温度为0-15℃的冷藏室中冷藏而冷却水果和蔬菜。
冷却所需的时间基本上取决于所需的冷却温度、取决于该含水冷却组合物的温度以及取决于用来冷透的技术。
通过水冷技术，采用0-15℃的含水冷却组合物，通常2分钟-2小时的冷却时间就足够了。当冷却水组合物的温度为0-6℃时，淋浴与浸没各自经历2分钟-60分钟，例如4-30分钟的时间通常就够了。
对于处理桃子和西红柿来说，可以设想通过浸没或淋浴15分钟-30分钟来进行冷却，此时采用0-5℃，甚至0-6℃的含水组合物。
第二步是实际的处理步骤，它包括用一种温度为40-60℃，优选地为45-55℃，更好地为48-52℃，例如50℃的含水组合物(称为处理组合物)来处理水果和蔬菜。
该含水处理组合物可以仅仅由水组成。
但是根据本发明的一个特别优选的实施方案，该含水组合物在水介质中至少包括一种具有抗真氧化活性的处理剂和/或至少一种具有抗真菌活性的处理剂。
该处理包括通过浸没或淋浴将处理组合物与水果和蔬菜接触最多10分钟，特别是30秒钟-10分钟，较好地为30秒钟-5分钟。2-3分钟的接触时间在绝大多数情况下足够了。很显然，可以根据水果和蔬菜的特性来调节接触时间，以避免开始煮熟。
在该第二步中，水果和蔬菜在较小的厚度上被表面加热。与热处理组合物低于10分钟的接触时间通常会使水果的最多20％，优选地最多15％，更好是最多10％升温。在该步骤中所用的浸没和淋浴技术如上所说。
通过淋浴或浸没涂覆热处理组合物可以保护水果和蔬菜，使之免受生烫伤和真菌感染。当该热水处理组合物除此之外还含有一种或多种处理剂时，对水果和蔬菜的保护作用由于表面吸收了该活性成分(抗氧化剂或杀真菌剂)而得到延长。因此可以保护水果和蔬菜，使之长时间避免氧化和真菌感染。
当该处理组合物含有抗氧化剂或抗真菌剂时，后者在该组合物中的存在量为100-10000ppm，可以认为该处理组合物优选地含有500-10000ppm抗氧化剂和/或100-10000ppm抗真菌剂。
可用于本发明的抗氧化剂是本领域常用的那些如二苯胺，乙氧喹、BHA(3-叔丁基-4-羟基苯甲醚和2-叔丁基-4-羟基苯甲醚)、BHT(2，6-二叔丁基-对甲苯酚)、抗坏血酸、生育酚以及多元酚。根据本发明，多元酚可以认为是具有一个或多个被至少两个羟基取代的苯环的化合物。
这种多元酚的例子是具有下列通式的五羟黄酮和迷迭香二酚：
五羟黄酮
迷迭香二酚
作为优选的抗氧化剂，可以提出维他命E(生育酚)和由天然物质中提取出的多元酚，例如由水果或蔬菜中提取出的多元酚。
在以几种多元酚与数种天然物质的复杂混合物的形式提取以后，可以采用由天然物质中提取的多元酚。这些混合物优选地含有至少70％，或更好地为至少80％，以及更优选地至少90％的多元酚。但是也可以采用较低浓度的混合物。这种多元酚浓度较高的天然提取物可以在本领域内获得。在它们中间，可以提出在多元酚方面是浓缩的菠菜汁。
作为抗真菌剂，可以采用任何本领域内已知的物质，例如噻苯咪唑，一种萜烯化合物、正苯基苯酚及其盐和恩康唑。
该抗真菌萜烯优选地为单萜烯，如蒎烯或苎烯。氧化的单萜烯由于具有更高的活性而优先于烃基单萜烯。作为例子，可以举出萜品醇，桉叶油素，薄荷醇，薄荷酮，香芹酮，桉树脑，香茅醛和丁子香酸。在这些化合物中，丁子香酸被证明是更为有效的。
可以看到上述产物具有天然来源，尽管它们也可以来自合成方法。举例来说，d-香芹酮可以由枯茗提取，1-香芹酮可以来自常见的薄荷(MenthaSpicata)和丁子香酸来自丁香。
该处理组合物较为有利的是以溶液形式存在或以在所说的含水介质中的分散液形式存在。
根据该产物在水中的相对溶解度，该组合物还可以包括至少一种表面活性剂，它以已知的方式选自非离子、阴离子、阳离子和两性表面活性剂。
当该热处理组合物含有一种抗氧化剂和/或一种抗真菌剂时，该组合物的施用优选地是这样进行的，即使得所施用的处理剂的量对应于该处理剂在所说的处理中的常规施用剂量。该量较为有利的是每吨需处理的水果或蔬菜0.4-40克抗氧化剂和/或0.4-40克抗真菌剂。
优选地，抗氧化剂的用量为2-40克/吨并且萜烯化合物的量为0.4-20克/吨需处理的水果或蔬菜。
当达到热组合物的处理所需时间时，该施用过程可以通过任何一种已知的手段终止，特别是仅仅通过停止淋浴或由浸没容器中取出水果或蔬菜。而后可以将水果和蔬菜存放以便随后销售。
本发明的冷透和抗氧化剂和/或抗真菌剂处理步骤可以连续进行，也就是说，一旦达到所需的冷却温度，就可以用该处理组合物处理水果和蔬菜。
本发明方法的优点在于它可以避免用处理组合物在高温下处理的水果和蔬菜发生早熟。因此该方法更具体地适用于处理对热特别敏感的水果和蔬菜，例如桃子、杏子、西红柿、梨和蜜桃。
此外，本发明的方法还具有避免用热处理组合物处理过的水果和蔬菜在随后进行冷却的优点，该冷却在现有技术中是推荐的，以此限制水果和蔬菜熟化。现在，这种后续冷却更加不需要，这是因为该热处理组合物含有一种或多种处理剂。后续冷却通常是通过与冷水接触(尤其是通过浸没或喷涂)而进行的，其作用在于洗涤经过处理的水果和蔬菜，由此除去在用热处理组合物处理时沉积在水果表面上的处理剂残留物：该洗涤的作用在于降低抗氧化剂和/或抗真菌剂处理的效率。
本发明还涉及在收获以后用于处理水果和蔬菜的设备，从而可以延长保存寿命，同时使之免于加速熟化，该设备包括：
-用于通过用一种含水冷却组合物淋浴或浸没将水果和蔬菜冷透的装置，所说的含水冷却组合物的温度高于0℃，但低于15℃；以及
-用于通过用一种处理组合物淋浴或浸没使所说的水果和蔬菜接受不超过10分钟的处理的装置，所说的处理组合物是一种事先加热到40-60℃的含水组合物。
下面给出实施例来说明本发明。
实施例
处理的第一步骤
将下表2中的水果和蔬菜首先通过用温度为2℃的含水组合物淋浴而冷透，该含水组合物由水组成，水中含有300克/立方米水市售次氯酸钠溶液(活性氯含量：30-50ppm)。
冷却的时间在下表2中说明。
| 水果/蔬菜 | 淋浴时间 |
| 西红柿桃子 | 12分钟12分钟 |
第二处理步骤
而后将西红柿和桃子用事先加热到50℃的含水处理组合物淋浴2分钟，该含水组合物由水组成，视具体情况而定水中用4000ppm丁子香酸补充。
在该处理结束时，将桃子和西红柿在0℃下存放在冷藏室中。
可以看到经过处理的桃子和西红柿与同期收获并具有相同成熟度的水果(这些水果在相同的条件下用热处理组合物处理(该处理的第二步骤)，而后通过用温度为2℃的含水组合物淋浴而冷却)相比可以存放更长的时间。
Claims (13)
1.一种在收获以后处理水果和蔬菜以延长其存放时间、同时使之免于加速熟化的方法，该方法连续进行，它依次包括下列步骤：
-通过用温度高于0℃但低于15℃的含水冷却组合物淋浴或浸没而将水果和蔬菜冷透；以及
-通过用一种处理组合物淋浴或浸没而将水果和蔬菜处理不超过10分钟，所说的处理组合物是事先加热到40-60℃的含水组合物。
2.根据权利要求1的方法，其特征在于所说的水果和蔬菜选自桃子、杏、西红柿和梨。
3.根据前面权利要求中任意一个所说的方法，其特征在于通过淋浴或浸没2分钟-2小时而将水果和蔬菜冷透。
4.根据前面权利要求中任意一个所说的方法，其特征在于该冷透是通过温度高于0℃但低于6℃的组合物进行2分钟-1小时。
5.根据前面权利要求中任意一个所说的用于处理桃子或西红柿的方法，其特征在于桃子与西红柿各自通过用温度为0-5℃的含水组合物淋浴或浸没15-30分钟而冷却。
6.根据前面权利要求中任意一个所说的方法，其特征在于该处理组合物由含水介质组成，该含水介质至少用一种具有抗氧化或抗真菌活性的处理剂补充。
7.根据权利要求6的方法，其特征在于该处理组合物包括500-10000ppm抗氧化剂。
8.根据权利要求6或7的方法，其特征在于该处理组合物包括一种抗氧化剂，它选自二苯胺，乙氧喹、3-叔丁基-4-羟基苯甲醚和2-叔丁基-4-羟基苯甲醚、2，6-二叔丁基对甲苯酚、抗坏血酸、生育酚以及多元酚。
9.根据权利要求8的方法，其特征在于该抗氧化剂选自由天然物质提取的多元酚和维他命E。
10.根据权利要求6的方法，其特征在于该处理组合物包括100-10000ppm抗真菌剂。
11.根据权利要求6或10的方法，其特征在于该处理组合物包括一种抗真菌剂，它选自噻苯咪唑，一种萜烯化合物、正苯基苯酚及其盐和恩康唑。
12.根据权利要求6-11中任意一个所说的方法，其特征在于处理剂的用量为0.4-40克/吨水果和蔬菜。
13.用于在收获以后处理水果和蔬菜以延长其存放时间、同时使之免于加速熟化的设备，它包括：
-用于通过用一种含水冷却组合物淋浴或浸没将水果和蔬菜冷透的装置，所说的含水冷却组合物的温度高于0℃，但低于15℃；以及
-用于通过用一种处理组合物淋浴或浸没使所说的水果和蔬菜接受不超过10分钟的处理的装置，所说的处理组合物是一种事先加热到40-60℃的含水组合物。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9808995A FR2780859B1 (fr) | 1998-07-13 | 1998-07-13 | Procede de traitement des fruits et legumes |
| FR9808995 | 1998-07-13 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1245018A true CN1245018A (zh) | 2000-02-23 |
| CN1101134C CN1101134C (zh) | 2003-02-12 |
Family
ID=9528604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99110990A Expired - Fee Related CN1101134C (zh) | 1998-07-13 | 1999-07-13 | 处理水果和蔬菜的方法 |
Country Status (18)
| Country | Link |
|---|---|
| EP (1) | EP0972450B1 (zh) |
| CN (1) | CN1101134C (zh) |
| AR (1) | AR019762A1 (zh) |
| AT (1) | ATE260042T1 (zh) |
| AU (1) | AU762725B2 (zh) |
| BR (1) | BR9902736A (zh) |
| CA (1) | CA2277853A1 (zh) |
| DE (1) | DE69914977T2 (zh) |
| DK (1) | DK0972450T3 (zh) |
| ES (1) | ES2214825T3 (zh) |
| FR (1) | FR2780859B1 (zh) |
| IL (1) | IL130912A (zh) |
| MA (1) | MA24918A1 (zh) |
| NZ (1) | NZ336721A (zh) |
| PT (1) | PT972450E (zh) |
| TN (1) | TNSN99144A1 (zh) |
| TR (1) | TR199901638A1 (zh) |
| ZA (1) | ZA994493B (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102510754A (zh) * | 2009-05-04 | 2012-06-20 | 纳图瑞克斯有限公司 | 从菠菜叶制备多酚提取物的方法 |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2790193B1 (fr) * | 1999-02-26 | 2001-05-11 | Xeda Internat Sa | Procede de traitement de fruits et legumes utilisant l'association d'un terpene et d'un antioxydant |
| FR2790365B1 (fr) * | 1999-03-03 | 2001-05-25 | Xeda Internat Sa | Procede de traitement de fruits et legumes utilisant les tocopherols comme antioxydants |
| FR2827479B1 (fr) * | 2001-07-18 | 2005-07-22 | Xeda International | Procede de traitement de fruits et legumes par immersion et installation correspondante |
| FR2909524B1 (fr) * | 2006-12-07 | 2009-05-15 | Xeda Internat Sa | Nouveau procede de traitement des fruits ou de legumes par l'ion phosphoreux et les compositions correspondantes |
| DE102007020977A1 (de) * | 2007-05-04 | 2008-11-06 | Actides Gmbh | Verfahren zum Behandeln von Lebensmitteln |
| EP2036438A1 (en) | 2007-09-12 | 2009-03-18 | Bayer CropScience AG | Post-harvest treatment |
| FR2923355B1 (fr) * | 2007-11-09 | 2012-08-03 | Xeda International | Utilisation d'une emulsion d'huile de menthe ou de l-carvone pour le traitement fongicide des fruits, legumes ou plantes |
| PT2330914T (pt) * | 2008-09-22 | 2017-03-23 | Xeda International | Processo de revestimento de produtos alimentares |
| FR2936130B1 (fr) * | 2008-09-22 | 2011-11-25 | Xeda International | Procede d'enrobage des fruits ou legumes au moyen de solutions de resines |
| EP3010337B1 (en) | 2013-06-18 | 2021-05-12 | Syngenta Participations AG | Compositions and methods for post-harvest treatment |
| WO2023288294A1 (en) | 2021-07-16 | 2023-01-19 | Novozymes A/S | Compositions and methods for improving the rainfastness of proteins on plant surfaces |
| WO2023225459A2 (en) | 2022-05-14 | 2023-11-23 | Novozymes A/S | Compositions and methods for preventing, treating, supressing and/or eliminating phytopathogenic infestations and infections |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1353398A1 (ru) * | 1985-01-02 | 1987-11-23 | Ленинградская лесотехническая академия им.С.М.Кирова | Состав дл защиты фруктов от порчи при хранении |
| US5151284A (en) * | 1987-04-15 | 1992-09-29 | Twyman Jeffrey R | Method of preparing green beans and the resulting product |
| US4810512A (en) * | 1987-10-22 | 1989-03-07 | Nestec S.A. | Stabilization of color of green vegetables |
| SU1634224A1 (ru) * | 1988-03-21 | 1991-03-15 | Полтавский Кооперативный Институт | Способ приготовлени грибов гор чим засолом |
| IL100404A0 (en) * | 1990-12-24 | 1992-09-06 | Mccormick & Co Inc | Process for preparing dehydrated vegetable products and the resulting products |
| US5198254A (en) * | 1991-04-03 | 1993-03-30 | The United States Of America As Represented By The Secretary Of Agriculture | Composition and method of increasing stability of fruits, vegetables or fungi |
| US5244866A (en) * | 1992-07-31 | 1993-09-14 | American Cyanamid Company | Method of inhibiting sprout growth on agronomic crops using acetohydroxy acid synthase inhibiting herbicides |
| EP0782394A4 (en) * | 1994-10-06 | 1999-04-28 | Epl Tech Inc | METHOD FOR INHIBITING THE DECOLORATION OF PROCESSED BROCCOLI |
| ES2092448B1 (es) * | 1995-04-28 | 1997-05-01 | Agrides S A | Producto contra el escaldado de frutos destinados a la frigoconservacion. |
| US6557568B1 (en) * | 1995-06-27 | 2003-05-06 | The Procter & Gamble Company | Cleaning/sanitizing methods, compositions, and/or articles for produce |
| EP0793917B1 (fr) * | 1996-03-07 | 2002-12-18 | Societe Des Produits Nestle S.A. | Procédé de préparation de fruits et légumes contenant des caroténoides |
-
1998
- 1998-07-13 FR FR9808995A patent/FR2780859B1/fr not_active Expired - Fee Related
-
1999
- 1999-07-07 MA MA25666A patent/MA24918A1/fr unknown
- 1999-07-09 DE DE69914977T patent/DE69914977T2/de not_active Expired - Fee Related
- 1999-07-09 DK DK99401740T patent/DK0972450T3/da active
- 1999-07-09 PT PT99401740T patent/PT972450E/pt unknown
- 1999-07-09 AT AT99401740T patent/ATE260042T1/de not_active IP Right Cessation
- 1999-07-09 EP EP99401740A patent/EP0972450B1/fr not_active Expired - Lifetime
- 1999-07-09 ES ES99401740T patent/ES2214825T3/es not_active Expired - Lifetime
- 1999-07-12 TN TNTNSN99144A patent/TNSN99144A1/fr unknown
- 1999-07-12 ZA ZA9904493A patent/ZA994493B/xx unknown
- 1999-07-12 NZ NZ336721A patent/NZ336721A/xx not_active IP Right Cessation
- 1999-07-12 AR ARP990103379A patent/AR019762A1/es active IP Right Grant
- 1999-07-12 CA CA002277853A patent/CA2277853A1/fr not_active Abandoned
- 1999-07-13 AU AU39172/99A patent/AU762725B2/en not_active Ceased
- 1999-07-13 BR BR9902736-4A patent/BR9902736A/pt not_active Application Discontinuation
- 1999-07-13 IL IL13091299A patent/IL130912A/en not_active IP Right Cessation
- 1999-07-13 CN CN99110990A patent/CN1101134C/zh not_active Expired - Fee Related
- 1999-07-13 TR TR1999/01638A patent/TR199901638A1/xx unknown
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102510754A (zh) * | 2009-05-04 | 2012-06-20 | 纳图瑞克斯有限公司 | 从菠菜叶制备多酚提取物的方法 |
| CN102510754B (zh) * | 2009-05-04 | 2015-01-21 | 纳图瑞克斯有限公司 | 从菠菜叶制备多酚提取物的方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| IL130912A (en) | 2002-08-14 |
| ZA994493B (en) | 2001-01-12 |
| ES2214825T3 (es) | 2004-09-16 |
| EP0972450B1 (fr) | 2004-02-25 |
| CA2277853A1 (fr) | 2000-01-13 |
| TNSN99144A1 (fr) | 2001-12-31 |
| MA24918A1 (fr) | 2000-04-01 |
| TR199901638A1 (xx) | 2000-02-21 |
| FR2780859A1 (fr) | 2000-01-14 |
| BR9902736A (pt) | 2001-03-13 |
| ATE260042T1 (de) | 2004-03-15 |
| AR019762A1 (es) | 2002-03-13 |
| DE69914977D1 (de) | 2004-04-01 |
| AU3917299A (en) | 2000-02-17 |
| CN1101134C (zh) | 2003-02-12 |
| FR2780859B1 (fr) | 2000-09-22 |
| AU762725B2 (en) | 2003-07-03 |
| PT972450E (pt) | 2004-06-30 |
| DE69914977T2 (de) | 2005-01-05 |
| DK0972450T3 (da) | 2004-06-28 |
| NZ336721A (en) | 2000-09-29 |
| EP0972450A1 (fr) | 2000-01-19 |
| IL130912A0 (en) | 2001-01-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1101134C (zh) | 处理水果和蔬菜的方法 | |
| US6500476B1 (en) | Preservation compositions and process for mushrooms | |
| US20210022359A1 (en) | Antibrowning compositions | |
| EP0795272B1 (fr) | Procédé de traitement de fruits et légumes | |
| AU2002320237A1 (en) | Preservation compositions and process for mushrooms | |
| EP0630188B1 (en) | Process preparing stabilized, partially-dehydrated aromatic plant products | |
| WO1995020327A1 (en) | Process for preparing a frozen herb | |
| Mapson et al. | Preservation of peeled potato. I.–use of sulphite and its effect on the thiamine content | |
| EP1154697B1 (fr) | Procede de traitement de fruits et legumes | |
| Venditti et al. | Treatments with gras compounds to keep fig fruit (Ficus carica L.) quality during cold storage | |
| KR20200046858A (ko) | 갈변방지 및 당도가 증가된 복숭아 가공품의 제조방법 | |
| CN108935656A (zh) | 一种延长水果货架期的方法 | |
| KR20200071315A (ko) | 귤을 포함하는 과일의 저온 진공에 의한 건조 방법 | |
| CN114158610B (zh) | 一种青椒保鲜剂及其使用方法 | |
| Eissa et al. | Preservation of sugarcane juice by canning effect of thermal and chemical pre-treatment on the enzymatic browning of sugarcane juice | |
| CN111567610A (zh) | 一种豆类蔬菜的速冻加工方法 | |
| PARSA et al. | The Effect of Aleo Vera Gel Coating on Physicochemical Characteristics of Two Apricot Fruit Cultivars during Storage Time | |
| US2790717A (en) | Method of preserving potatoes | |
| Yunita et al. | Effects oWashing Materials and Storage Temperature on the Quality of Mango Fruit (Mangifera indica) CV. Gedong | |
| Sharayei et al. | Effect of coating and modified atmosphere packaging on the characteristics of fresh-cut melon during storage | |
| LEMONS | The Future Journal of Horticulture | |
| Padfield et al. | Further investigations of a method of controlling apple scald with diphenylamine emulsions | |
| CN113841731A (zh) | 一种新型番石榴保鲜剂及其制备方法 | |
| CN110574780A (zh) | 一种水果冷冻加工方法 | |
| Landfald | Fruit Rot in the Apple Cultivar" Aroma". |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20030212 Termination date: 20100713 |