CN103636764B - Cutting apple super-long-term air regulating fresh-keeping method - Google Patents
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- CN103636764B CN103636764B CN201310744018.8A CN201310744018A CN103636764B CN 103636764 B CN103636764 B CN 103636764B CN 201310744018 A CN201310744018 A CN 201310744018A CN 103636764 B CN103636764 B CN 103636764B
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- 238000005520 cutting process Methods 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims abstract description 32
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 29
- 238000004806 packaging method and process Methods 0.000 claims abstract description 19
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000001301 oxygen Substances 0.000 claims abstract description 16
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 16
- 230000008569 process Effects 0.000 claims abstract description 12
- 239000007789 gas Substances 0.000 claims abstract description 11
- 239000004033 plastic Substances 0.000 claims abstract description 10
- 229920003023 plastic Polymers 0.000 claims abstract description 10
- 239000011248 coating agent Substances 0.000 claims abstract description 7
- 238000000576 coating method Methods 0.000 claims abstract description 7
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 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 12
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 150000001450 anions Chemical class 0.000 claims description 6
- 239000011668 ascorbic acid Substances 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 6
- 229960005070 ascorbic acid Drugs 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000005855 radiation Effects 0.000 claims description 4
- 150000002500 ions Chemical class 0.000 claims description 2
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 18
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 206010058490 Hyperoxia Diseases 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 3
- 230000000222 hyperoxic effect Effects 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 abstract description 2
- 239000005977 Ethylene Substances 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract description 2
- DSUJHXYAWUOXCC-UHFFFAOYSA-N acetaldehyde;ethanol Chemical compound CCO.CC=O DSUJHXYAWUOXCC-UHFFFAOYSA-N 0.000 abstract description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241000220225 Malus Species 0.000 description 61
- 241000366676 Justicia pectoralis Species 0.000 description 9
- 235000021016 apples Nutrition 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- -1 polypropylene Polymers 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
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- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
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- 230000006872 improvement Effects 0.000 description 1
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- 231100000252 nontoxic Toxicity 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000414 obstructive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920002635 polyurethane Polymers 0.000 description 1
- 239000004814 polyurethane Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
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- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of cutting apple super-long-term air regulating fresh-keeping method, comprise the steps: (1) complete apple to be carried out cutting, obtain apple block; (2) apple block color stabilizer, plastics are carried out protecting look, coating problems; (3) apple block is drained under being placed on continuous high oxygen concentration condition and process; (4) process the gas flush packaging of apple block, sterilization, finally refrigerate, aforesaid operations temperature all maintains 0-5 DEG C.The present invention carries out high oxygen treatment to after apple cutting under low-temperature condition, the freshness date of cutting apple more can be extended than the single cutting process carrying out Cold-stored Apple Fruits, hyperoxia can suppress the growth of some bacterium and fungi, reduce rotting in fruit vegetables storing, reduce respiration and the ethylene synthase of fruits and vegetables, slow down Tissue Browning, lower the generation of the smell substances such as acetaldehyde ethanol, thus improve fruit vegetables storing quality.
Description
Technical field
The invention belongs to food preservative technology field, particularly relate to a kind of cutting apple super-long-term air regulating fresh-keeping method.
Background technology
Fresh-cut Apples has the features such as fresh, nutrition, convenience, and its development prospect is wide.But because apple integrality is destroyed, organize subject to damage, the compartmentalization of the enzyme-to-substrate of organization internal is destructurized, causes the generation of various biochemical reactions, particularly enzymatic browning, have a strong impact on outward appearance and the quality of cutting apple; Also more easily there is the problems such as nutriment loss, microbial infection in cutting apple in addition, and fresh-keeping difficulty is increased greatly, the development of restriction Fresh-cut Apples industry.
According to the retrieval, existing patent document CN102763717A disclose a kind of can to Fresh-cut Apples, pears use processing method for keeping fresh and technology of the package, this store and processing described and technology of the package step as follows: after A) fruit of fresh harvesting being pressed different brackets sorting, insert air-cooled freezer precooling 24 hours, temperature of ice house 0-2 DEG C, is down to 2 DEG C with large cherry fruit central temperature and is as the criterion; B) inserted in bubble cleaner by cooled fruit and clean 10min, to be invisible to the naked eye, Superficial Foreign Body is as the criterion, and putting into O3 concentration is afterwards that the Ozone Water of 3ppm carries out sterilization, and control water temperature 10 DEG C, adjustment Ozone Water pH=5, soak time is 15min simultaneously; C) fruit is taken out, with the section of aseptic stage property or stripping and slicing, load rapidly and soak after 10 minutes take out, after draining away the water in 1-2s containing 25%VC, 0.5% citric acid mixed solution; D) fruit after draining is loaded in aseptic polypropylene box, use controlled atmospheric packing mode to pack it.
At present conventional Fresh-cut Apples preservation method single carries out the storage of low temperature cold chain, or single antistaling agent process, and the Fresh-cut Apples storage time after above-mentioned two kinds of method process is shorter, is generally between 3-10 days, its fresh-keeping time expand DeGrain.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, provide that a kind of method is simple, storage quality good, fresh keeping time reaches 90 days, cutting apple super-long-term air regulating fresh-keeping method that eating mouth feel is good.
The present invention realizes goal of the invention by following concrete technical scheme:
A kind of cutting apple super-long-term air regulating fresh-keeping method, comprises the steps:
(1) select materials: choose without insect pest, bright in color, fresh apple of uniform size;
(2) K cryogenic treatment: deposit after apple precooling in-1-0 DEG C, below operates and carries out all at low temperatures;
(3) clean: apple is first used clean water, then carries out sterilization cleaning with liquor natrii hypochloritis;
(4) cutting: cutting is carried out to apple with the sharp instrument after sterilization;
(5) protect look: the apple after cutting is placed in color stabilizer and carries out protecting look coating problems, protecting look plastics is one or more in ascorbic acid, citric acid, calcium chloride, shitosan, sodium carboxymethylcellulose;
(6) drain: drain operation to protecting the cutting apple after look;
(7) high oxygen treatment: the apple drained away the water is carried out continuous high oxygen treatment, oxygen concentration is 80-100%, wherein also comprises anion 1 × 10
6-5 × 10
6individual/cm
3, ozone 2-10mg/m
3process, in 0-3 DEG C, processes 2-24h continuously;
(8) pack: the apple after cutting is loaded packaging bag and packs, in packaging bag, be filled with the nitrogen containing 1-3%v/v acetic gas;
(9) sterilization: sterilization is carried out to the cutting apple packed;
(10) refrigerate: the cutting apple after packaging is placed in freezer and refrigerates.
And, described step (3) described in the concentration of liquor natrii hypochloritis be 100-250 μ L/L, the processing time is 2-10min.
And, described step (4) described in cutting apple require to apple carry out stoning, stalk operation, longitudinal cutting.
And, step (5) described in the look plastics mass fraction that protects be ascorbic acid 0.5-5%, citric acid 0.3-3%, calcium chloride 0.1-1%, shitosan 0.1-3%, sodium carboxymethylcellulose 0.2-3%, protecting look soak time is 5-20min.
And, described step (9) described in sterilization mode be ultra-violet radiation 2-10min.
And, described step (10) described in freezer refrigerated storage temperature be 0-5 DEG C.
And described packaging bag is the packaging bag containing 1/2 black film.
And described sterilization is negative ions sterilization.
And described sterilization is ozone sterilization.
Advantage of the present invention and good effect as follows:
1, the present invention carries out high oxygen treatment to the apple after cutting under low-temperature condition, also containing anion in hyperoxia, ozone, the freshness date of cutting apple more can be extended than the single cutting process carrying out Cold-stored Apple Fruits, significantly can suppress the growth of some bacterium and fungi, reduce rotting in fruit vegetables storing, reduce respiration and the ethylene synthase of fruits and vegetables, slow down Tissue Browning, lower the generation of the smell substances such as acetaldehyde ethanol, effective improvement fruit vegetables storing quality, successful is better than the single process carrying out refrigerating cutting apple, simultaneously containing carbon dioxide, anion, ozone can be worked in coordination with hyperoxia and jointly be played preservation to the pretreatment of apple.
2, the present invention uses plastics to carry out film to the apple after cutting, plastics is coated in cutting apple surface, and gas inside and outside apple, moisture and solute can be suppressed to exchange, and hinder microbial infection, Restrain browning, reaches good corrosion-resistanting fresh-keeping effect.
3, the plastics that in the present invention, cutting apple adopts is composite plastics, and its main component ascorbic acid etc. is the antioxidant of a class Be very effective, and it fully can consume oxygen, thus effectively suppresses the brown stain of fresh-cut fruit and vegetable; If mixed with citric acid, better effects if, can also increase acidity and the local flavor of fruit; Calcium chloride can also keep the hardness of Fresh-cut Apples while Restrain browning, shitosan, sodium carboxymethylcellulose, sodium alginate etc. are natural polymer product, it is the good plastics with edibility, tasteless, nontoxic, harmless and can be biodegradable, plastics can not produce harm to fresh-cut fruit, and edible safety performance is better
4, the present invention adopts Trend of High Obstructive Materials Ordnance Engineering College to carry out gas flush packaging to the cutting apple after draining away the water, and store under the low temperature of 0-5 DEG C, can the generation of effective delayed fruit brown stain, packaging material are made by co-extrusion to by multi-layer materials such as polyethylene/polyurethane, barrier is strong, gas flush packaging provides the environment of a relatively low oxygen, the color and luster of cutting apple and hardness are better kept, polyphenol oxidase activity is suppressed, aldehydes matter content is lower, in low temperature, storage inhibits the physiological metabolism process of microorganism, the fresh keeping time of effective prolongation cutting apple, its fresh keeping time reaches 90 days.
5, inflated with nitrogen in packing in the present invention, and composite acetic gas, can grow by inhibition of impurities under acid condition, extend the freshness date of apple.
Concrete case study on implementation
Below in conjunction with embodiment, the present invention is further described, and following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Following percentage is mass percent.
Embodiment 1:
A kind of cutting apple super-long-term air regulating fresh-keeping method, step is as follows:
(1) select materials: choose size evenly, without the fresh apple of insect pest and corruption, store in 0 ± 0.5 DEG C of freezer after 0 DEG C of precooling.
(2) clean: after apple clear water is cleaned, then soak 3min with the liquor natrii hypochloritis of 200 μ L/L, to play the effect of sterilization cleaning.
(3) cutting: with the longitudinal cutting apple of the cutter of sterilization, remove base of fruit and fruit stone, every sheet thickness is about about 2cm.
(4) protect look: look coating problems is protected to cutting apple.Wherein, color stabilizer adopts 1% ascorbic acid, 1% citric acid and 0.7% calcium chloride, then carries out coating problems in conjunction with 0.7% shitosan, and cutting apple is soaked 10min in compound colour protecting liquid;
(5) drain: protect the cutting apple after look film with cold wind process, to guarantee that the moisture of tangent plane disperses.
(6) high oxygen treatment: the cutting apple drained is placed in supporting controlled atmosphere device and carries out continuous high oxygen treatment, oxygen concentration is 95%, comprising anion 2 × 10
6individual/cm
3, ozone 4mg/m
3process, in 0 DEG C, takes out after process 4h continuously.
(7) pack: cutting apple is loaded packaging bag and packs, and fill N
2gas bag fills, and comprises acetic gas 1-3%v/v in nitrogen, and under acid condition, oxidation is slow, (packaging bag is preferably the packaging bag containing 1/2 black film).
(8) sterilization: section apple is carried out ozone sterilization 5min, removes microorganism to reach to greatest extent under the prerequisite not damaging fruit quality.
(9) refrigerate: the freezer that section apple is placed in 0 DEG C is refrigerated.
Embodiment 2
A kind of cutting apple super-long-term air regulating fresh-keeping method, step is as follows:
(1) select materials: choose size evenly, without the fresh apple of insect pest and corruption, store in-1 ± 0.5 DEG C of freezer after-1 DEG C of precooling.
(2) clean: after apple clear water is cleaned, then soak 5min with the liquor natrii hypochloritis of 250 μ L/L, to play the effect of sterilization cleaning.
(3) cutting: with the longitudinal cutting apple of the cutter of sterilization, remove base of fruit and fruit stone, every sheet thickness is about about 2cm.
(4) protect look: look coating problems is protected to cutting apple.Wherein, color stabilizer adopts 1% ascorbic acid, 0.5% citric acid, 0.5% calcium chloride, and cutting apple is soaked 15min in compound colour protecting liquid, then carries out coating problems in conjunction with 0.5% sodium carboxymethylcellulose.
(5) drain: the cutting apple after look film is protected in cold wind process, to guarantee that the moisture of tangent plane disperses.
(6) high oxygen treatment: oxygen concentration is 100%, comprising anion 1 × 10
6individual/cm
3, ozone 2mg/m
3process, takes out after 0 DEG C continuously process 6h.
(7) pack: cutting apple is loaded packaging bag and packs, packaging bag is the packaging bag containing 1/2 black film, and fills N
2gas bag fills, and comprises acetic gas 1-3%v/v in nitrogen, and under acid condition, oxidation is slow.
(8) sterilization: section apple uviol lamp is carried out ultraviolet-sterilization 5min, removes microorganism to reach to greatest extent under the prerequisite not damaging fruit quality.
(9) refrigerate: the freezer that section apple is placed in 1 DEG C is refrigerated.
After cutting apple fresh-keeping method of the present invention process, during cutting Apples 90 days, browning degree is comparatively light, and can keep good Fresh-cut Apples quality, good mouthfeel, edibility is good.
Claims (4)
1. a cutting apple super-long-term air regulating fresh-keeping method, is characterized in that: comprise the steps:
(1) select materials: choose without insect pest, bright in color, fresh apple of uniform size;
(2) K cryogenic treatment: deposit after apple precooling in-1-0 DEG C, below operates and carries out all at low temperatures;
(3) clean: apple is first used clean water, then carries out sterilization cleaning with liquor natrii hypochloritis; Described step (3) described in the concentration of liquor natrii hypochloritis be 100-250 μ L/L, the processing time is 2-10min;
(4) cutting: cutting is carried out to apple with the sharp instrument after sterilization;
(5) protect look: the apple after cutting is placed in color stabilizer and carries out protecting look coating problems, the described look plastics mass fraction that protects is ascorbic acid 0.5-5%, citric acid 0.3-3%, calcium chloride 0.1-1%, shitosan 0.1-3%, sodium carboxymethylcellulose 0.2-3%, protecting look soak time is 5-20min.
(6) drain: drain operation to protecting the cutting apple after look;
(7) high oxygen treatment: the apple drained away the water is carried out continuous high oxygen treatment, oxygen concentration is 80-100%, wherein also comprises anion 1 × 10
6-5 × 10
6individual/cm
3, ozone 2-10mg/m
3process, in 0-3 DEG C, processes 2-24h continuously;
(8) pack: the apple after cutting is loaded packaging bag and packs, in packaging bag, be filled with the nitrogen containing 1-3%v/v acetic gas; Described packaging bag is the packaging bag containing 1/2 black film;
(9) sterilization: sterilization is carried out to the cutting apple packed; Described step (9) described in sterilization mode be ultra-violet radiation 2-10min;
(10) refrigerate: the cutting apple after packaging is placed in freezer and refrigerates, described step (10) described in freezer refrigerated storage temperature be 0-5 DEG C.
2. cutting apple super-long-term air regulating fresh-keeping method according to claim 1, is characterized in that: described step (4) described in cutting apple require to apple carry out stoning, stalk operation, longitudinal cutting.
3. cutting apple super-long-term air regulating fresh-keeping method according to claim 1, is characterized in that: step (9) described sterilization mode substitutes ultra-violet radiation sterilization with negative ions sterilization.
4. cutting apple super-long-term air regulating fresh-keeping method according to claim 1, is characterized in that: step (9) described sterilization mode substitutes ultra-violet radiation sterilization with ozone sterilization.
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| CN201310744018.8A CN103636764B (en) | 2013-12-25 | 2013-12-25 | Cutting apple super-long-term air regulating fresh-keeping method |
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| CN201310744018.8A CN103636764B (en) | 2013-12-25 | 2013-12-25 | Cutting apple super-long-term air regulating fresh-keeping method |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104351315A (en) * | 2014-11-12 | 2015-02-18 | 南京农业大学 | Compound strawberry cold-air pre-cooling preservation technique based on short wave ultraviolet irradiation |
| CN109077112B (en) * | 2018-07-26 | 2022-02-08 | 天津科技大学 | Processing method of refrigerated apple re-fragrance, anti-browning, hard-preserving fresh slice |
| CN109894011B (en) * | 2019-04-03 | 2022-03-11 | 贵州亚港气体有限公司 | Preparation method and preparation device of fresh-keeping gas for dried bean curd |
| CN110250262B (en) * | 2019-07-23 | 2023-01-13 | 安徽紫金新材料科技股份有限公司 | Edible fresh-cut fruit preservative film and preservation method |
| CN111671101B (en) * | 2020-06-10 | 2021-07-20 | 宁波市农业科学研究院 | A kind of processing equipment for fresh-keeping tuber vegetables |
| CN114831171A (en) * | 2022-05-17 | 2022-08-02 | 天津科技大学 | High-oxygen stress preservation method suitable for fresh fruit storage and application |
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|---|---|---|---|---|
| CN1504096A (en) * | 2002-12-04 | 2004-06-16 | 李硅凤 | Fresh-keeping method of Chinese date |
| JP2004290125A (en) * | 2003-03-28 | 2004-10-21 | Sumitomo Bakelite Co Ltd | Method for preserving garlic and package of garlic |
| CN102763717A (en) * | 2012-05-25 | 2012-11-07 | 苏州仁祥全保鲜科技有限公司 | Fresh-keeping processing and packaging process for fresh-cut apple and pear |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2919862B2 (en) * | 1989-08-21 | 1999-07-19 | 大日本印刷株式会社 | How to make cut apples |
| JPH0488943A (en) * | 1990-07-31 | 1992-03-23 | Teijin Ltd | Acid-reducing treatment for citrus |
| JPH088943A (en) * | 1994-06-17 | 1996-01-12 | Matsushita Electric Ind Co Ltd | Data multiplexing method |
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- 2013-12-25 CN CN201310744018.8A patent/CN103636764B/en active Active
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|---|---|---|---|---|
| CN1504096A (en) * | 2002-12-04 | 2004-06-16 | 李硅凤 | Fresh-keeping method of Chinese date |
| JP2004290125A (en) * | 2003-03-28 | 2004-10-21 | Sumitomo Bakelite Co Ltd | Method for preserving garlic and package of garlic |
| CN102763717A (en) * | 2012-05-25 | 2012-11-07 | 苏州仁祥全保鲜科技有限公司 | Fresh-keeping processing and packaging process for fresh-cut apple and pear |
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