CN103109924B - Functional fruit and vegetable preservative containing arginine - Google Patents
Functional fruit and vegetable preservative containing arginine Download PDFInfo
- Publication number
- CN103109924B CN103109924B CN201310076523.XA CN201310076523A CN103109924B CN 103109924 B CN103109924 B CN 103109924B CN 201310076523 A CN201310076523 A CN 201310076523A CN 103109924 B CN103109924 B CN 103109924B
- Authority
- CN
- China
- Prior art keywords
- fruit
- vegetable
- arginine
- vegetables
- fruits
- 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.)
- Expired - Fee Related
Links
Images
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a functional fruit and vegetable preservative containing arginine. The preservative consists of the components of the arginine, vitamin C, CaC12, salicylic acid, citric acid, water and film-forming agent chitosan; a layer of thin film with gas selection permeability can be formed on the surface of a fruit or a vegetable after the raw materials are treated, so that the breathing intensity and the transpiration reaction of the fruit or the vegetable can be effectively reduced, and a fruit or vegetable system can be induced to be resistant; pathogenic bacteria can be well suppressed in the fruit or vegetable storage process; and the functional fruit and vegetable preservative is suitable for storage and refreshing of various fruits and vegetables. The preservative is simple in technology, relatively low in cost and convenient to use, is safe and reliable and is rich in arginine, the vitamin C and calcium, so that the nutrition effect and the health protection effects on the fruits and the vegetables can be enhanced; the current fruit and vegetable preservative development direction can be met; and the high development and application potential can be realized.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables field, relate to a kind of high-quality, safely, contain arginic functional garden stuff antistaling agent.
Background technology
China is that world's fruits and vegetables are produced the first big country, and fruits and vegetables industry has become the pillar industry of China's agricultural and rural economy development.But fruits and vegetables are gathered, front and back are due to reasons such as physiological aging, microorganism encroach and mechanical damages, perishable rotten, not storage tolerance.According to statistics, China's postharvest fruit and vegetable loss is serious, and the rotten proportion of goods damageds of postharvest fruit and vegetable account for 25～30% of total output
[1].It is that cryopreservation is processed in conjunction with chemical bactericide that current control postharvest fruit and vegetable loses the most frequently used means, although fresh chemically effect is remarkable, because the residual harm humans of chemical bactericide is healthy, and causes environmental pollution.The whole mankind, pay close attention under food security, nutrition, healthy background, safety, nutrition are also subject to people's favor day by day with the exploitation of the antistaling agent of certain health care functions.
Arginine is one of 20 kinds of general natural amino acid.Research in people and animal system shows, arginine is as a kind of conditionally essential amino acid, be not only the synthetic important source material of body protein, also be the synthetic precursor of various bioactivators simultaneously, tissue metabolism and the protein metabolism of body have not only been participated in widely, to also having important immunological regulation and trophic function in human body, thereby arginine is described as " magical molecule " by scientist
[2,3].Studies confirm that on fruits and vegetables various plants seedling and after adopting, arginine is except recycling for plant as a kind of important Nitrogen Storage Contents nutrients, can also metabolism be the important messenger molecules such as polyamines and nitric oxide, regulating plant grow and resist the process of biological and abiotic stress in play an important role
[4,5].But arginine is at the rarely seen report of application of the disease-resistant fresh-keeping aspect of postharvest fruit and vegetable.
Salicylic acid is a kind of little molecular phenolics compound, is extensively present in plant, in the growing of plant, preservation and freshness and metabolic process that some are important, plays regulating and controlling effect, is also that plant produces systemic acquired resistance essential condition
[6].Many studies confirm that, the expression of exogenous salicylic acid energy inducing plant Analysis of Defence Genes Involved also produces lasting resistance to disease, and all harmless to plant and human body.At fruits and vegetables disease-resistant fresh-keeping middle, brought into play important effect, if application number is all to contain salicylic composition in CN200810220331.0,201010200440.3 patents of invention relevant to fruit and vegetable fresh-keeping agents such as CN201110113838.8.
Vitamin C and calcium chloride is existing application in the preservation and freshness of the various fruits such as strawberry, grape, lichee and vegetables.Vitamin C is again L-AA, is a kind of effective antioxidant and free radical scavenger, in the oxidation resistance that strengthens postharvest fruit and vegetable, reduces the accumulation of lipid peroxidation product, delays the old and feeble aspect of fruits and vegetables and plays a significant role
[7].In addition, because vitamin C is nontoxic, cost is low, human body is also had to important nutrition health-care functions, so, as a kind of browning inhibitor, in the processing of fruits and vegetables, be also widely used, but their independent uses are very limited to the fresh-keeping effect of fruits and vegetables.
The antistaling agent of prior art, no matter be chemical preservative, or crude antistaling agent, function ratio is more single, and does not have other function.And in the present invention, can induce fruits and vegetables systemic acquired resistance, strengthen the salicylic acid of fruits and vegetables resistance against diseases and have and delay fruits and vegetables and organize the vitamin C of aging function and calcium chloride to carry out compound use, and added the composition of this functional amino of arginine, and be aided with film forming agent shitosan with health role.The compound use of various compositions, not only can obviously improve the physiological metabolism of postharvest fruit and vegetable in the present invention, strengthens the fresh-keeping effect of fruits and vegetables; And, the edible function that afterwards human body is also had immunological regulation and nutrition.According to the inventors knowledge, until before the present invention completes, prior art also do not relate to fruits and vegetables are carried out fresh-keeping in, also make fruit have the report of function of health food concurrently.
List of references
[1] Guo Shuntang, Lv Yanchun. fruit vegetables storing industry development and storage industrial system Construct question. fresh-keeping and processing, 2010,10 (1): 1-2.
[2]?Wu?GY,?Bazer?FW,?Davis?TA,?Kim?SW,?Li?P,?Rhoads?JM,?Satterfield?MC,?Smith?SB,?Spencer?TE,?Yin?YL.?Arginine?metabolism?and?nutrition?in?growth,?health?and?disease.?Amino?Acids,?2009,?37(1):?153-168.
[3] Peng Ying, Cai makes every effort to achieve. arginic health-care effect and study on regulation progress thereof. and Hunan Technology College's journal (natural science edition), 2011,24 (1): 59-62.
[4]?Nasibi?F,?Yaghoobi?MM,?Kalantari?KM.?Effect?of?exogenous?arginine?on?alleviation?of?oxidative?damage?in?tomato?plant?under?water?stress.?Journal?of?Plant?Interacttions,?2011,?6(4):?291-296.
[5]?Zheng?Y,?Sheng?JP,?Zhao?RR,?Zhang?J,?Lv?SN,?Liu?LY,?Shen?L.?Preharvest?L-Arginine?treatment?induced?postharvest?disease?resistance?to?
Botrysis?cinerea?in?tomato?fruits.?Journal?Agricultural?and?Food?Chemistry,?2011,?59(12):?6543-6549.
[6] Meng Xuejiao ，Di Kun， fourth state China. the Advances in study of physiologic effects of salicylic acid in plant. Chinese agronomy circular, 2010,26 (15): 207-214.
[7] Liu Kai Dong，Jing state is emerging, Yuan Changchun, Chen Yan, Liu Jinxiang, Li Haili. the impact of Exogenous Ascorbic Acid on cherry tomato post-harvest physiology and antioxidation activity. and tropical crops journal, 2012,33 (10): 1851-1855.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of safety, cost low, containing arginic functional garden stuff antistaling agent.
An arginic functional garden stuff antistaling agent, is characterized in that, antistaling agent composed as follows: arginine 0.2～0.8 g/L, vitamin C 3.0～6.0 g/L, CaCl
22.0～6.0 g/L
,salicylic acid 0.1～0.5 g/L, citric acid 3.0～6.0 g/L
,shitosan 3.0～8.0 g/L, all the other are water.
Described arginine is one of important component of antistaling agent of the present invention, soluble in water, have no side effect, be not only the synthetic important source material of body protein, also be the synthetic precursor of various bioactivators, to thering is important immunological regulation and trophic function in human body simultaneously.Arginine can metabolism be the important messenger molecules such as polyamines and nitric oxide after being absorbed by plant and fruits and vegetables tissue, strengthens the disease resistance of plant and fruits and vegetables, delays the senescence process of fruits and vegetables.Arginine cost is lower, in market, can buy.
Described vitamin C is anti-oxidant and free radical scavenger, and fruits and vegetables are had to fresh-keeping function.
Described calcium chloride can Cell protection film integrality, control fruits and vegetables are softening, have fresh-keeping synergistic effect simultaneously.
Described salicylic acid is sterilization disease-resistant agent.
Described citric acid is in order to regulate pH value.
Described shitosan is a kind of antistaling agent of safety non-toxic, has antibacterial, the edible characteristic of film forming, and can suppress transpiration and the respiration of fruits and vegetables, extends the shelf-life of fruits and vegetables.
The present invention also provides a kind of preparation method of fruit and vegetable fresh-keeping agent, it is characterized in that: by the arginine of formula ratio, vitamin C, CaCl
2, salicylic acid and citric acid be added to the water successively, is stirred to after dissolving completely and by proportioning, adds shitosan again, stir.
The application of fruit and vegetable fresh-keeping agent of the present invention, available the fruits and vegetables that antistaling agent soaks, sprays or film and clean up, dry under rear normal temperature or low temperature and preserve.
Of the present invention containing arginic functional garden stuff antistaling agent, good refreshing effect.The experiment proved that, pathogen in the multiple fruit vegetables storing processes such as tomato, strawberry, apple, grape and green pepper is had to good inhibitory action, can obviously improve the good fruit rate in fruit vegetables storing process, extend the storage period of fruits and vegetables, keep the advantages such as outward appearance of fruits and vegetables, and meet the requirement of state food safety completely, useful and harmless to human body, and formula is simple, and cost is low, the direction that meets current fruit and vegetable fresh-keeping agent development, has good Application and Development potentiality.
Accompanying drawing explanation
Accompanying drawing 1 is that under room temperature, antistaling agent of the present invention is adopted the impact of rear firmness change on tamato fruit.
Accompanying drawing 2 is that under room temperature, antistaling agent of the present invention is adopted the impact of rear change of vitamin C on tamato fruit.
The specific embodiment
In order to understand better the present invention, by following examples, the present invention will be further described, but be not limited to these embodiment.
Embodiment 1
A kind of consisting of containing arginic functional garden stuff antistaling agent: arginine 0.2 g/L, vitamin C 3.0 g/L, CaCl
26.0 g/L, salicylic acid 0.4 g/L, citric acid 6.0 g/L, shitosan 7.0 g/L, surplus is water.
Its compound method is: by the arginine of formula ratio, vitamin C, CaCl
2, salicylic acid and citric acid be added to the water successively, is stirred to after dissolving completely and by proportioning, adds shitosan again, stir.
A kind of consisting of containing arginic functional garden stuff antistaling agent: arginine 0.8 g/L, vitamin C 6.0 g/L, CaCl
22.0 g/L, salicylic acid 0.2 g/L, citric acid 3.0 g/L, shitosan 6.0 g/L, surplus is water.Preparation method is with example 1.
A kind of consisting of containing arginic functional garden stuff antistaling agent: arginine 0.6 g/L, vitamin C 4.0 g/L, CaCl
24.0 g/L, salicylic acid 0.3 g/L, citric acid 5.0 g/L, shitosan 5.0 g/L, surplus is water.Preparation method is with example 1.
Embodiment 4
A kind of consisting of containing arginic functional garden stuff antistaling agent: arginine 0.3 g/L, vitamin C 3.0 g/L, CaCl
25.0 g/L, salicylic acid 0.1 g/L, citric acid 6.0 g/L, shitosan 8.0 g/L, surplus is water.Preparation method is with example 1.
Embodiment 5
A kind of consisting of containing arginic functional garden stuff antistaling agent: arginine 0.4g/L, vitamin C 5.0 g/L, CaCl
23.0 g/L, salicylic acid 0.2 g/L, citric acid 4.0 g/L, shitosan 4.0 g/L, surplus is water.Preparation method is with example 1.
Of the present invention containing arginic functional garden stuff antistaling agent, the experiment proved that the multiple fruits and vegetables such as strawberry, apple, green pepper, tomato are had to good fresh-keeping effect, reduce the rotting rate of fruit, improve the good fruit rate in fruit vegetables storing process, extend the storage period of fruits and vegetables.
Test the fresh-keeping test of 1 strawberry
The fresh-keeping effect of table 1 antistaling agent of the present invention to strawberry fruit
Application Example 1 product evenly sprays fruit, and clear water is sprayed in contrast, and after drying, room temperature is placed 5 days.As can be seen from Table 1, compare with the fruit that contrasts of not processing, can reduce rotting rate more than 40%, the local flavor of fruit is had no adverse effects, and can suppress fruit browning, the decline of delayed fruit hardness, obviously improves the commodity value of fruit.
Test the fresh-keeping test of 2 loud, high-pitched sound apples
The fresh-keeping effect of table 2 antistaling agent of the present invention to loud, high-pitched sound apple
Application Example 2 products soak fruit 2min, and contrast fruit soaks with clear water, storage in the freezer of 0 ± 1 ℃ after drying.In freezer, preserve after 120 days and take out and under room temperature, place 7 days, testing result is as shown in table 2.Result shows, antistaling agent of the present invention is to the fresh-keeping effect of loud, high-pitched sound apple significant difference compared with the control.
Test the fresh-keeping test of 3 kyoto grapes
The fresh-keeping effect of table 3 antistaling agent of the present invention to kyoto grape
Application Example 3 products soak fruit 1min, contrast fruit with clear water, soak, after drying in room temperature storage 8 days.Result is as shown in table 3, and compared with the control, antistaling agent of the present invention is obvious to the fresh-keeping effect of kyoto grape.
Test the fresh-keeping test of 4 green peppers
The fresh-keeping effect of table 4 antistaling agent of the present invention to green pepper
Application Example 4 products soak fruit 2min, contrast fruit with clear water, soak, after drying in room temperature storage 12 days.Result of the test is as shown in table 4, and compared with the control, antistaling agent of the present invention is obvious to the fresh-keeping effect of green pepper.
Test 5 antistaling agents and process the impact on Quality of Tomato Fruit
Take green ripe stage tamato fruit as for examination material, with antistaling agent, soak really and dry after 2 min, room temperature is placed 15 d, with clear water, is treated to blank, has measured the tomato variation of quality in storage after treatment.
The impact that table 5 antistaling agent of the present invention changes green ripe stage Tomato Fruit Color
It is red that table 5 shows that antistaling agent processing can obviously delay turning of green ripe stage tamato fruit, the ripe senescence process after delayed fruit is adopted.
In Fig. 1, the variation of hardness can be found out, in whole storage period, the hardness of the tamato fruit of embodiment 5 product treatment declines obviously than contrasting the slow of fruit, during 15d, contrast fruit lower hardness 69%, process fruit and reduced by 42%, illustrate that antistaling agent of the present invention can obviously delay the softening process of tamato fruit.
From Fig. 2, the variation of Vitamin C content can be found out, the tamato fruit Vitamin C content of embodiment 5 product treatment is significantly higher than contrast fruit, and in the later stage of storage, Vitamin C content downward trend is mild.So antistaling agent of the present invention can make the Vitamin C content of adopting rear tamato fruit maintain higher level.
Table 6 antistaling agent of the present invention is processed the impact on naturally rot index and the good fruit rate of tamato fruit
From table 6, can find out, after embodiment 5 product treatment, the rotten index of tamato fruit obviously declines, and during storage 15d, the good fruit rate of fruit is still up to 85.7%, higher by 11.4% than contrast fruit.
Claims (3)
1. containing an arginic functional garden stuff antistaling agent, it is characterized in that antistaling agent composed as follows: arginine 0.2～0.8 g/L, vitamin C 3.0～6.0 g/L, CaCl
22.0～6.0 g/L
,salicylic acid 0.1～0.5 g/L, citric acid 3.0～6.0 g/L
,shitosan 3.0～8.0 g/L, all the other are water.
2. the preparation method of fruit and vegetable fresh-keeping agent claimed in claim 1, is characterized in that: by the arginine of formula ratio, vitamin C, CaCl
2, salicylic acid and citric acid be added to the water successively, is stirred to after dissolving completely and by proportioning, adds shitosan again, stir.
3. the application of fruit and vegetable fresh-keeping agent claimed in claim 1, the fruits and vegetables that soak, spray or film and clean up with this antistaling agent, dry under rear normal temperature or low temperature and preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310076523.XA CN103109924B (en) | 2013-03-12 | 2013-03-12 | Functional fruit and vegetable preservative containing arginine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310076523.XA CN103109924B (en) | 2013-03-12 | 2013-03-12 | Functional fruit and vegetable preservative containing arginine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103109924A CN103109924A (en) | 2013-05-22 |
| CN103109924B true CN103109924B (en) | 2014-01-29 |
Family
ID=48408313
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310076523.XA Expired - Fee Related CN103109924B (en) | 2013-03-12 | 2013-03-12 | Functional fruit and vegetable preservative containing arginine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103109924B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222264A (en) * | 2014-09-10 | 2014-12-24 | 浙江大学 | Fragaria ananassa duch. fruit preservation liquid, fragaria ananassa duch. fruit preservation box and use method of fragaria ananassa duch. fruit preservation liquid |
| CN104286161B (en) * | 2014-09-18 | 2016-08-24 | 山东营养源食品科技有限公司 | A kind of method suppressing browning of peel of yellow-crowned pearl |
| CN104687066B (en) * | 2015-03-23 | 2017-01-18 | 宁波大学 | Betel nut brine containing arginine |
| CN104996551A (en) * | 2015-06-30 | 2015-10-28 | 浙江工商大学 | Novel composite fresh keeping agent for keeping vegetables green |
| CN106213118A (en) * | 2016-07-26 | 2016-12-14 | 柳州定店科技有限公司 | A kind of fresh-keeping preparation of functional food |
| CN106173801A (en) * | 2016-07-26 | 2016-12-07 | 柳州定店科技有限公司 | A kind of efficient compound food fresh keeping preparation |
| CN106720248B (en) * | 2016-11-17 | 2020-07-17 | 天津盛天利材料科技有限公司 | Excitation type molecular preservative |
| CN110393212B (en) * | 2019-05-29 | 2022-09-13 | 天津科技大学 | Fresh-keeping method of fresh-cut agaricus bisporus |
| CN111165571B (en) * | 2020-01-13 | 2023-03-03 | 沈阳农业大学 | Method for delaying senescence and yellowing of broccoli |
| CN112868753A (en) * | 2021-02-18 | 2021-06-01 | 沈阳农业大学 | Application of arginine in resisting alternaria alternate rot of fruits and vegetables |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86102550A (en) * | 1986-10-30 | 1988-05-11 | 上海市食品工业研究所 | A kind of preparation of agent keeping vegetable fresh and using method |
| CN1353940A (en) * | 2000-11-22 | 2002-06-19 | 广东省微生物研究所 | Fresh-keeping agent for citrus grandis |
| CN1509615A (en) * | 2002-12-20 | 2004-07-07 | 国家农产品保鲜工程技术研究中心(天津 | Brown fruit and vegetable preserving agent and preparation thereof |
| CN1843112A (en) * | 2006-04-30 | 2006-10-11 | 江汉大学 | Environment-friendly high effective fresh-keeping agent for cutting flower |
| CN101366411A (en) * | 2008-10-10 | 2009-02-18 | 山东大学 | Fruit-vegetables antistaling agent, preparation and application thereof |
| CN101902907A (en) * | 2007-12-20 | 2010-12-01 | 瑞典树木科技公司 | Use of a fertilizer containing L-amino acid for improving root growth and growth of mycorrhiza |
-
2013
- 2013-03-12 CN CN201310076523.XA patent/CN103109924B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86102550A (en) * | 1986-10-30 | 1988-05-11 | 上海市食品工业研究所 | A kind of preparation of agent keeping vegetable fresh and using method |
| CN1353940A (en) * | 2000-11-22 | 2002-06-19 | 广东省微生物研究所 | Fresh-keeping agent for citrus grandis |
| CN1509615A (en) * | 2002-12-20 | 2004-07-07 | 国家农产品保鲜工程技术研究中心(天津 | Brown fruit and vegetable preserving agent and preparation thereof |
| CN1843112A (en) * | 2006-04-30 | 2006-10-11 | 江汉大学 | Environment-friendly high effective fresh-keeping agent for cutting flower |
| CN101902907A (en) * | 2007-12-20 | 2010-12-01 | 瑞典树木科技公司 | Use of a fertilizer containing L-amino acid for improving root growth and growth of mycorrhiza |
| CN101366411A (en) * | 2008-10-10 | 2009-02-18 | 山东大学 | Fruit-vegetables antistaling agent, preparation and application thereof |
Non-Patent Citations (12)
| Title |
|---|
| 万茜 等.精氨酸对百合鲜切花的保鲜效应.《江汉大学学报(自然科学版)》.2007,第35卷(第3期),第69-72页. |
| 关军锋.新红星苹果采后膜脂过氧化的变化及其调节因素.《河北果树》.1992,(第3期),第19页材料，第21-22页第七节、表4，第22页讨论. |
| 化学保鲜在国外鲜切果蔬上的应用进展;郭衍银;《食品工业科技》;20110720;第33卷(第6期);第403-408页 * |
| 双孢蘑菇护色保鲜技术研究;王相友 等;《农业工程学报》;20041130;第20卷(第6期);第205-208页 * |
| 新红星苹果采后膜脂过氧化的变化及其调节因素;关军锋;《河北果树》;19920930(第3期);第19页材料，第21-22页第七节、表4，第22页讨论 * |
| 李小琴 等.果蔬涂膜保鲜剂研究进展.《南方农业》.2009,(第1期),第61-63页. |
| 果蔬涂膜保鲜剂研究进展;李小琴 等;《南方农业》;20090115(第1期);第61-63页 * |
| 牛蒡低聚果糖生理活性的研究进展;郭默然 等;《天然产物研究与开发》;20130115;第25卷(第1期);第146-149页 * |
| 王相友 等.双孢蘑菇护色保鲜技术研究.《农业工程学报》.2004,第20卷(第6期),第205-208页. |
| 精氨酸对百合鲜切花的保鲜效应;万茜 等;《江汉大学学报(自然科学版)》;20070925;第35卷(第3期);第69-72页 * |
| 郭衍银.化学保鲜在国外鲜切果蔬上的应用进展.《食品工业科技》.2011,第33卷(第6期),第403-408页. |
| 郭默然 等.牛蒡低聚果糖生理活性的研究进展.《天然产物研究与开发》.2013,第25卷(第1期),第146-149页. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103109924A (en) | 2013-05-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103109924B (en) | Functional fruit and vegetable preservative containing arginine | |
| CN103168836B (en) | Strawberry preservative containing functional amino acids | |
| US10632163B2 (en) | Fresh Ophiocordyceps sinensis product and preparation method thereof | |
| CN103999929B (en) | A kind of apple, pears antistaling agent and using method thereof | |
| CN101366411A (en) | Fruit-vegetables antistaling agent, preparation and application thereof | |
| Radev et al. | Application of edible films and coatings for fresh fruit and vegetables | |
| CN103478239B (en) | The preservation method of a kind of strawberry | |
| Jaiswal et al. | Studies to enhance the shelf life of tomato using aloe vera and neem based herbal coating | |
| CN103300141A (en) | Peach low-temperature storage and fresh keeping method and application of gamma-aminobutyric acid to fresh keeping of peaches | |
| CN110663760A (en) | Disease-preventing and fresh-keeping method for pre-picking and post-picking combined treatment of mango fruits | |
| KR101418963B1 (en) | Manufacturing Method of Law-Salt Kimchi Powder, and Seasoning Agent having Law-Salt Kimchi Powder | |
| CN106901142B (en) | Hydrogen-rich degradation agent for reducing nitrite accumulation in picked vegetables and fruits and preparation method and application thereof | |
| Borah et al. | Effect of Aloe vera gel coating and bagging of fruits in enhancing the shelf life of tomato | |
| CN110692708B (en) | Preservative and fresh-keeping method of nectarines, preservative and fresh-keeping reagent and application of preservative and fresh-keeping reagent in nectarines | |
| CN102657258A (en) | Method for preserving fresh dates at normal temperature | |
| CN106819082A (en) | A kind of fresh-keeping method for storage and transportation of lichee | |
| CN113331253A (en) | Comprehensive preservation method for seedless wampee | |
| CN111264611A (en) | Dual fresh-keeping method for sterilization before picking and antisepsis after picking of oil pears | |
| Kadlag et al. | Post–harvest application of edible coatings to improve the shelf life of fruits | |
| Peñarubia et al. | Beeswax–and candelilla wax–coconut oil edible coatings extend the shelf life of strawberry fruit at refrigeration temperatures | |
| Garg et al. | Edible Coating For Improvement Of Horticulture Crops | |
| Williamson et al. | Effects of gibberellic acid and calcium chloride on colour, phenolic compounds, carotenoids and quality attributes of white cabbage (Brassica oleracea) during storage under refrigeration | |
| CN116210763A (en) | Spray capable of effectively removing bacteria on fruit and vegetable surfaces and keeping fruits and vegetables fresh | |
| JPH01211445A (en) | Freshness preservative for perishable food | |
| CN111449131A (en) | Fruit and vegetable preservative and method for inhibiting fruit and vegetable from turning red after picking |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140129 Termination date: 20180312 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |