CN107094867A - A kind of method for storing and refreshing of passion fruit - Google Patents
A kind of method for storing and refreshing of passion fruit Download PDFInfo
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- CN107094867A CN107094867A CN201710269390.6A CN201710269390A CN107094867A CN 107094867 A CN107094867 A CN 107094867A CN 201710269390 A CN201710269390 A CN 201710269390A CN 107094867 A CN107094867 A CN 107094867A
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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
- A23B7/153—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
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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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
- A23B7/152—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 comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of method for storing and refreshing of passion fruit, it is characterised in that comprises the following steps：(1) the consistent passion fruit of maturity is rinsed well with clear water, then is soaked in Prochloraz solution and is sterilized；(2) passion fruit after being handled through step (1) is dried naturally, then uses 1 methyl cyclopropene to carry out suffocating treatment in closed environment；(3) passion fruit after being handled through step (1) is fitted into BOPP freshness protection packages, the preservation and freshness in 10 DEG C of freezer.The present invention method for storing and refreshing can effectively suppress dehydration, rotten, rotten, taste bad that passion fruit fruit occurs in storage etc. influence passion fruit quality phenomenon so that passion fruit fruit under 10 DEG C of holding conditions storage life up to more than 50 days.
Description
Technical field
The invention belongs to food preservative technology field, and in particular to be a kind of method for storing and refreshing of passion fruit.
Background technology
Passion fruit (Passiflora edulis Sims) scientific name passionflower, also known as passion fruit, Brazil nut, belongs to Passifloraceae
The perennial evergreen climbing vine plant of Passiflora.Fragrance fragrance after fruit maturation, fruit juice can give out pomegranate, pineapple, perfume (or spice)
The strong fragrance of the various fruits of any of several broadleaf plants, strawberry, lemon, mango etc. ten, therefore enjoy the good reputation of " king of beverage " and " beverage monosodium glutamate ".Grind
Study carefully in discovery, passion fruit fruit juice containing 160 multiple beneficials such as the necessary 17 kinds of amino acid of human body and multivitamin, trace elements
Composition.Passion fruit is in addition to eating raw, and its medical value is equally notable, and numerous studies show, passion fruit complete stool can be used as medicine, with strong
Spleen appetizing, Qi-guiding and pain-killing, heat-clearing and fire-reducing, relieving cough and reducing sputum, promoting blood circulation, blood fat-reducing blood pressure-decreasing, antidote against snake bite, the function such as strengthen immunity.
Passion fruit is mainly used in eating or processing fruit juice raw, its demand at home with all rise year by year on international market, with huge
Market potential.
At present, the passion fruit market of China is still based on eating raw.But passion fruit mature period temperature is higher, and fruit belongs to
In typical climacteric type fruit, respiration of fruits effect is strong, and moisture loss is serious, and ethylene response is fast so that fruit adopts rear thing
Physicochemical quality decline is rapid, shrinkage easily occurs, rots, produces the putrid and deteriorated phenomenons such as fermentation peculiar smell, influences its outward appearance, fruit
Quality, local flavor, nutrition and medical value, and then commodity value is reduced, shelf life is very short, has become passion fruit market potential hair
The bottleneck waved.And the domestic and international research about passion fruit at present is concentrated mainly on cultivation technique, the prevention and control of plant diseases, pest control and fruit juice and added
In terms of work, the research report on fresh preservation is few.Therefore, guarantor of the rear suitable storage practice for extension passion fruit is adopted
The fresh phase has great importance.
The content of the invention
The purpose of the present invention is the deficiency for existing passion fruit fruit storage technology, in order to solve passion fruit storage period
Easy dehydration, easy quality deterioration, the problem of storage period is short, a kind of and passion fruit method for storing and refreshing proposed.
The present invention solves its technical problem and takes following technical scheme to realize：
A kind of method for storing and refreshing of passion fruit, comprises the following steps：
(1) the consistent passion fruit of maturity is rinsed well with clear water, then is soaked in Prochloraz solution and is sterilized；
(2) passion fruit after being handled through step (1) is dried naturally, then entered in closed environment using 1- methyl cyclopropenes
Row suffocating treatment；
(3) passion fruit after being handled through step (1) is fitted into BOPP freshness protection packages, the preservation and freshness in 10 DEG C of freezer.
Preferably, in the step (1), the Prochloraz solution is made by the following method：It is 25% by mass concentration
Prochloraz preparation it is soluble in water, the volume ratio of Prochloraz preparation and water is 1mL: 500mL~1000mL.
Preferably, in the step (1), 2~3min of soak time.
Preferably, in the step (2), the stifling solubility of 1- methyl cyclopropenes is 0.5~0.7 μ L/L.
Preferably, in the step (2), when ambient temperature is more than 13 DEG C, 6~12h of fumigation time；When ambient temperature is 0
When between~13 DEG C, fumigation time is 12~24h.
Preferably, in the step (3), the material of the BOPP freshness protection packages is Biaxially oriented polypropylene, and thickness is individual layer
0.01~0.03mm.
Advantages and positive effects of the present invention are：
The present invention is carried out by first being sterilized using Prochloraz to all kinds of fruits perfume, reusing 1- methyl cyclopropenes to all kinds of fruits perfume
Suffocating treatment, finally encloses BOPP freshness protection packages in being preserved under low temperature environment, due to fragrant to all kinds of fruits using 1- methyl cyclopropenes in advance
Suffocating treatment is carried out, in storage period ethane cyclic amp receptor protein can be hindered to be combined with the ethene that ripening fruits is produced, effectively suppressed
Fruit quality caused by the respiration consumption of the fragrant fruits of all kinds of fruits degenerates.BOPP (Biaxially oriented polypropylene) film is a kind of important
Flexible packing material, with colourless, tasteless, nontoxic, antibacterial, stability it is good, transparent, it is antifog the effects such as, it is main both at home and abroad to use
In packaging for foodstuff, the application experiment is proved, is packed and is contrasted with PE and PP preservative films, and BOPP preservative films packaging can be tieed up preferably
Hold the color and luster of passion fruit fruit and suppress fruit shrinkage, while being able to maintain that higher TSS, total acid, Vc and protein content.Adopt
With the method for storing and refreshing of the present invention, the passion fruit fruit storage phase was up to more than 50 days.
Brief description of the drawings
Fig. 1 is the change compares figure for passion fruit storage period fruit L*, a*, b* value that Different Package material is packed.
Fig. 2 is the change compares figure for the passion fruit storage period fruit shrinkage index that Different Package material is packed.
Fig. 3 is the change compares figure for the passion fruit storage period fruit TSS contents that Different Package material is packed.
Fig. 4 is the change compares figure for the passion fruit storage period fruit Vc contents that Different Package material is packed.
Fig. 5 is the change compares figure for the passion fruit storage period fruit total acid content that Different Package material is packed.
Fig. 6 is the change compares figure for the passion fruit storage period fruit soluble protein content that Different Package material is packed.
Embodiment
The embodiment of the present invention is further described below：It is emphasized that embodiment of the present invention is explanation
Property, rather than it is limited, therefore the present invention is not limited to the embodiment described in embodiment, it is every by this area
The other embodiment that technical staff's technique according to the invention scheme is drawn, also belongs to the scope of protection of the invention.
A kind of method for storing and refreshing of passion fruit, comprises the following steps：
(1) the consistent passion fruit of maturity is rinsed well with clear water, then is soaked in Prochloraz solution and is sterilized；
(2) passion fruit after being handled through step (1) is dried naturally, then entered in closed environment using 1- methyl cyclopropenes
Row suffocating treatment；
(3) passion fruit after being handled through step (1) is fitted into BOPP freshness protection packages, the preservation and freshness in 10 DEG C of freezer.
In the specific implementation of the present invention, in the step (1), the Prochloraz solution is made by the following method：Will
Mass concentration is soluble in water for 25% Prochloraz preparation, and the volume ratio of Prochloraz preparation and water is 1mL: 500mL~1000mL.
In the specific implementation of the present invention, in the step (1), 2~3min of soak time.
In the specific implementation of the present invention, in the step (2), the stifling solubility of 1- methyl cyclopropenes is 0.5~0.7 μ
L/L。
In the specific implementation of the present invention, in the step (2), when ambient temperature is more than 13 DEG C, 6~12h of fumigation time；
When ambient temperature is when between 0~13 DEG C, fumigation time is 12~24h.
In the specific implementation of the present invention, in the step (3), the material of the BOPP freshness protection packages is biaxial stretching polypropylene
Alkene, thickness is 0.01~0.03mm of individual layer.
By the present invention in that preserving passion fruit fruit with Prochloraz, 1- methyl cyclopropenes, BOPP freshness protection packages and cryogenic technique
It is real, as a result show that the patent of invention can be good at controlling the color and luster of passion fruit fruit and suppress fruit shrinkage, while can tie up
Hold higher TSS, total acid, Vc and protein content.And the passion fruit fruit storage phase was up to more than 50 days.
Passion fruit kind used is " purple fruit passion fruit " in following examples, is plucked in city of south china Babu District orchard,
Select in the same size, fruit shape rectify, lilac, without insect pest, have no mechanical damage, flawless medium well (purplish red uniform) it is excellent
Matter fruit.Pluck and transported laboratory to immediately and handled.
Embodiment 1
(1) clean and sterilize：The dust and spot of the passion fruit fruit surface of harvesting are cleaned up with clear water, then will be washed
Net passion fruit fruit soaks in Prochloraz preparation (effective concentration 25%) and water ratio are 1mL: 500mL Prochloraz solution
Bubble sterilization 2min；
(2) dry：The passion fruit fruit of sterilization processing is dried under field conditions (factors)；
(3) fumigate：With 0.5 μ L/L 1- methyl cyclopropene suffocating treatment passion fruit fruits, when ambient temperature is more than 13 DEG C,
6~12h of fumigation time；When ambient temperature is when between 0~13 DEG C, fumigation time is 12~24h；
(4) pack and preserve：Passion fruit fruit after suffocating treatment loads the BOPP freshness protection packages that thickness in monolayer is 0.01mm
In and the preservation and freshness in 10 DEG C of freezer.
As a result show to use preservation technology of the invention in 10 DEG C of freezer under holding conditions, passion fruit fruit after 50 days
Exterior quality and taste are still preferable.
Embodiment 2
(1) clean and sterilize：The dust and spot of the passion fruit fruit surface of harvesting are cleaned up with clear water, then will be washed
Net passion fruit fruit soaks in Prochloraz preparation (effective concentration 25%) and water ratio are 1mL: 800mL Prochloraz solution
Bubble sterilization 2.5min；
(2) dry：The passion fruit fruit of sterilization processing is dried under field conditions (factors)；
(3) fumigate：With 0.6 μ L/L 1- methyl cyclopropene suffocating treatment passion fruit fruits, when ambient temperature is more than 13 DEG C,
6~12h of fumigation time；When ambient temperature is when between 0~13 DEG C, fumigation time is 12~24h；
(4) pack and preserve：Passion fruit fruit after suffocating treatment loads the BOPP freshness protection packages that thickness in monolayer is 0.02mm
In and the preservation and freshness in 10 DEG C of freezer.
As a result show to use preservation technology of the invention in 10 DEG C of freezer under holding conditions, passion fruit fruit after 55 days
Exterior quality and taste are still preferable.
Embodiment 3
(1) clean and sterilize：The dust and spot of the passion fruit fruit surface of harvesting are cleaned up with clear water, then will be washed
Net passion fruit fruit is in Prochloraz preparation (effective concentration 25%) and water ratio are 1mL: 1000mL Prochloraz solution
Soaking sterilization 3min；
(2) dry：The passion fruit fruit of sterilization processing is dried under field conditions (factors)；
(3) fumigate：With 0.7 μ L/L 1- methyl cyclopropene suffocating treatment passion fruit fruits, when ambient temperature is more than 13 DEG C,
6~12h of fumigation time；When ambient temperature is when between 0~13 DEG C, fumigation time is 12~24h；
(4) pack and preserve：Passion fruit fruit after suffocating treatment loads the BOPP freshness protection packages that thickness in monolayer is 0.03mm
In and the preservation and freshness in 10 DEG C of freezer.
As a result show to use preservation technology of the invention in 10 DEG C of freezer under holding conditions, passion fruit fruit after 55 days
Exterior quality and taste are still preferable.
Different preservative films pack the influence to passion fruit postharvest storage quality
The passion fruit 6 one of select is assembled into polyethylene (PE) freshness protection package, polypropylene (PP) freshness protection package, biaxial tension
In polypropylene film (BOPP) freshness protection package, rubber band tying is used, sealing is 20 ± 1 DEG C after temperature, relative humidity 80%~
Preserved in 90% Homothermal Proof Box.Meanwhile, preserved as a control group in under the conditions of without the passion fruit of any packaging
(CK).Every kind for the treatment of group sets 3 repetitions, each repeats 6 fruits.Storage period, each index is determined every 3d.Institute in experiment
Polyethylene (PE) freshness protection package, polypropylene (PP) freshness protection package, bidirectional stretching polypropylene film (BOPP) freshness protection package is purchased from extensively
State Cheng Shuohua glass Co., Ltd, size specification is 300mm × 400mm, and double-deck film thickness is 0.04mm.
Passion fruit is peeled off with knife during sampling and measuring, spoon digs out pulp, pulp was squeezed the juice by three layers of gauze again
Fruit juice is taken after filter, the index of quality for determining correlation, every group of experiment is repeated 3 times.
The assay method of every storage quality is as follows：
1. pericarp determination of colority
Fruit is measured using hand-held color difference meter, measuring point is symmetrically distributed in around fruit equator, each fruit
3 points are surveyed, L*, a*, b* value is directly read.Wherein, L* values represent pericarp lightness, and L* values are bigger, and brightness is bigger；A* values are represented
The red green degree of pericarp, a* values are partially red just to represent fruit colour, on the occasion of bigger, and it is bigger to be inclined to red degree, and a* values is bear generation
Table fruit colour is partially green, and negative is bigger, and the degree for being inclined to green is bigger；B* values represent pericarp champac degree, and b* values are
Just representing fruit colour partially yellow, on the occasion of bigger, the degree for being inclined to yellow is bigger, b* values is bear partially blue, the negative value that represents fruit colour
Absolute value is bigger, and the degree for being inclined to blueness is bigger.Determination of colority result is as shown in Figure 1.
Referring to Fig. 1 a, the L* values on the day of passion fruit harvesting storage are 44.72, and with the extension of storage time, L* values are in
Downward trend after now first rising, after storage 9d, the passion fruit fruit of BOPP preservative films packaging has higher L* values, but poor
Different not notable (p ＜ 0.05).
Referring to Fig. 1 b, a* values are 9.97 on the day of fruit storage, with the extension of storage time, and a* values are presented after first rising
Downward trend, after the 6d of storage, the passion fruit of BOPP preservative films packaging, its a* value is higher than PE and PP treatment groups, but
It is that difference is not notable (p ＜ 0.05).
Referring to Fig. 1 c, the b* values on the day of passion fruit harvesting storage are -3.11, and with the extension of storage time, b* values are in
The trend risen again after now slightly declining, after storage 9d, the passion fruit fruit of BOPP preservative films packaging has higher b* values,
And with PE and PP preservative films significant difference (p ＜ 0.05).
It can be seen that, pack and contrast with PE and PP preservative films, BOPP preservative films packaging can preferably maintain passion fruit fruit
Color and luster.
2. shrinkage index
6 passion fruit shrinkage areas of observation, determine its shr (0 every time：Pucker-free；1：0~25% shrinkage；2：25%
~50% shrinkage；3：50%~75% shrinkage；4：75%~100% shrinkage).
Calculation formula is：Shrinkage index=(the ∑ shr × degree passion fruit number)/passion fruit sum
As a result as shown in Fig. 2 passion fruit storage period, with the extension of storage time, CK and PP, PE, BOPP preservative film
The fruit shrinkage index of packing processes is all in rising trend.The passion fruit fruit do not packed is occurred as soon as in the 3d fruits of storage
Shrinkage, when storage is to 12d, fruit shrinkage index reaches 3.33, has lost commodity value.And PP, PE, BOPP preservative film bag
The passion fruit fruit of processing is filled, in the preceding 6d fruits not shrinkage substantially of fruit storage, shrinkage is all occurred in that after the 6d of storage.
BOPP preservative films packaging can preferably suppress fruit shrinkage compared with PP, PE preservative film are packed.
Soluble solid 3. (TSS) assay
Appropriate fruit juice is drawn with dropper to be added dropwise on the detection mirror of digital display saccharometer, determines soluble solid content,
Unit is represented with %.The content of soluble solid can effectively reflect the quality comparison of fruit in fruit, and passion fruit is unique
Local flavor and the acceptability in sales process directly depend on soluble solid in fruit (fructose, dextrose and saccharose)
With organic acid (citric acid, malic acid and ascorbic acid) content.From the figure 3, it may be seen that with the extension of storage, CK and PP, PE,
The fruit TSS contents of BOPP preservative film packing processes are all on a declining curve；Passion fruit fruit TSS under wherein CK declines the most fast
Speed, drops to the 11.83% of storage 12d from 16.67% when harvesting, reduces 4.84%；PP, PE, BOPP preservative film
The fruit of packing processes storage preceding 9d, TSS variations not significantly (p ＜ 0.05), storage 9d after, it is fresh-keeping compared with PP and PE
The fruit of film packing processes, the passion fruit of BOPP preservative film packing processes is able to maintain that higher TSS contents, and significant difference
(p ＜ 0.05).
4.VC assays：Using 2,6- dichloropheno-lindophenol titrations.As shown in Figure 4, during passion fruit fruit storage,
The fruit Vc contents of CK and PP, PE, BOPP preservative film packing processes are all on a declining curve；In the preceding 9d of storage, Vc contents are at each
Less, after the 9d of storage, the passion fruit Vc contents of BOPP preservative film packing processes will compared with PP and PE processing for difference between processing
Height, and significant difference (p ＜ 0.05).
5. total acid content is determined：Using acid-base titration.As a result as shown in figure 5, passion fruit storage period, CK and PP, PE,
The fruit total acid content of BOPP preservative film packing processes is all on a declining curve；The total acid content decline of wherein CK processing is most fast, from
The 4.12g/100mL for just starting storage drops to 1.83g/100mL, reduces 2.29g/100mL；BOPP preservative film packing processes
Passion fruit fruit total acid content decline minimum, only have dropped 1.12g/100mL, and after storage 6d, fruit total acid contains
Amount is just in significant difference (p ＜ 0.05) with PP, PE preservative film packing processes.
6. total protein content is determined：Using Coomassie brilliant G-250 decoration method.It will be appreciated from fig. 6 that in passion fruit fruit storage
The fruit soluble protein content of period, CK and PP, PE, BOPP preservative film packing processes, which is all presented, first rises becoming of declining afterwards
Less, only the fruit of BOPP preservative films packing processes is omited difference in anaphase storage soluble protein content between gesture, different disposal
Higher than PP, PE preservative film packing processes, but difference is not notable (p ＜ 0.05).
To sum up, pack and contrast with PE and PP preservative films, BOPP preservative films packaging can preferably maintain passion fruit fruit
Color and luster and suppression fruit shrinkage, while being able to maintain that higher TSS, total acid, Vc and protein content.
Finally be necessary described herein be：Above example is served only for making further detailed to technical scheme
Ground explanation, it is impossible to be interpreted as limiting the scope of the invention, those skilled in the art is according to the above of the invention
Some the nonessential modifications and adaptations made belong to protection scope of the present invention.Finally be necessary described herein be：With
Upper embodiment is served only for being described in more detail technical scheme, it is impossible to be interpreted as to the scope of the present invention
Limitation, those skilled in the art belongs to according to some nonessential modifications and adaptations for making of the above of the present invention
Protection scope of the present invention.
Claims (6)
1. a kind of method for storing and refreshing of passion fruit, it is characterised in that comprise the following steps：
(1) the consistent passion fruit of maturity is rinsed well with clear water, then is soaked in Prochloraz solution and is sterilized；
(2) passion fruit after being handled through step (1) is dried naturally, then smoked in closed environment using 1- methyl cyclopropenes
Steaming is handled；
(3) passion fruit after being handled through step (1) is fitted into BOPP freshness protection packages, the preservation and freshness in 10 DEG C of freezer.
2. the method for storing and refreshing of passion fruit according to claim 1, it is characterised in that：In the step (1), the miaow
Fresh amine aqueous solution is made by the following method：By mass concentration for 25% Prochloraz preparation it is soluble in water, Prochloraz preparation and water
Volume ratio be 1mL: 500mL~1000mL.
3. the method for storing and refreshing of passion fruit according to claim 2, it is characterised in that：In the step (1), during immersion
Between 2~3min.
4. the method for storing and refreshing of passion fruit according to claim 1, it is characterised in that：In the step (2), 1- methyl
The stifling solubility of cyclopropylene is 0.5~0.7 μ L/L.
5. the method for storing and refreshing of passion fruit according to claim 4, it is characterised in that：In the step (2), work as the external world
Temperature is more than 13 DEG C, 6~12h of fumigation time；When ambient temperature is when between 0~13 DEG C, fumigation time is 12~24h.
6. the method for storing and refreshing of passion fruit according to claim 1, it is characterised in that：It is described in the step (3)
The material of BOPP freshness protection packages is Biaxially oriented polypropylene, and thickness is 0.01~0.03mm of individual layer.
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| CN111213709A (en) * | 2020-03-19 | 2020-06-02 | 西南大学 | Fresh-keeping and packaging method suitable for normal-temperature transportation of green and crisp plum fruits |
| CN113455538A (en) * | 2021-05-21 | 2021-10-01 | 贵州省山地资源研究所 | Anti-wrinkling fresh-keeping storage method for picked passion fruits |
| CN113749147A (en) * | 2021-10-14 | 2021-12-07 | 南昌大学 | Passion fruit fresh-keeping method |
| CN114504024A (en) * | 2022-03-04 | 2022-05-17 | 贵阳学院 | Method for preventing and controlling passion fruit rot |
| CN115211461A (en) * | 2022-07-22 | 2022-10-21 | 中国农业科学院农产品加工研究所 | Compound storage and preservation method for tender ginger and compound preservative for tender ginger |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111213709A (en) * | 2020-03-19 | 2020-06-02 | 西南大学 | Fresh-keeping and packaging method suitable for normal-temperature transportation of green and crisp plum fruits |
| CN113455538A (en) * | 2021-05-21 | 2021-10-01 | 贵州省山地资源研究所 | Anti-wrinkling fresh-keeping storage method for picked passion fruits |
| CN113749147A (en) * | 2021-10-14 | 2021-12-07 | 南昌大学 | Passion fruit fresh-keeping method |
| CN114504024A (en) * | 2022-03-04 | 2022-05-17 | 贵阳学院 | Method for preventing and controlling passion fruit rot |
| CN115211461A (en) * | 2022-07-22 | 2022-10-21 | 中国农业科学院农产品加工研究所 | Compound storage and preservation method for tender ginger and compound preservative for tender ginger |
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