CN103125589B - Cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and application technology thereof - Google Patents
Cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and application technology thereof Download PDFInfo
- Publication number
- CN103125589B CN103125589B CN201310076521.0A CN201310076521A CN103125589B CN 103125589 B CN103125589 B CN 103125589B CN 201310076521 A CN201310076521 A CN 201310076521A CN 103125589 B CN103125589 B CN 103125589B
- Authority
- CN
- China
- Prior art keywords
- cold
- vegetables
- fruits
- fruit
- antistaling agent
- 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)
Abstract
The invention discloses a cold-resistant anti-corrosion preservation technology for cold-sensitive fruits and vegetables after being harvested, and particularly relates to a cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and a preservation method thereof. The preservative disclosed by the invention comprises methyl jasmonate (2.0-10.0mg/L) and a mixed solution, wherein the mixed solution is an ice water solution containing salicylic acid, ascorbic acid, CaCl2 and an active agent Tween 80. The preservation method comprises the steps of firstly, carrying out sealed fumigation on the cold-sensitive fruits and vegetables for 12 hours by jasmonic acid methyl ester at room temperature, soaking and carrying out cold shock on the fruits and vegetables for 1 hour in the ice water mixed solution, taking out the fruits and vegetables and airing the surface water. The cold-resistant preservative does not generate obvious symptoms of chilling injury after being placed for two weeks in an environment at 0-4 DEG C; corruption mildew and quality drop of the fruits and vegetables stored in the environment at room temperature and proper low temperature can be effectively restrained; and the refreshing time is obviously prolonged.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables field, more particularly, relate to a kind of nuisanceless, pollution-free, safe and reliable antistaling agent and preservation technique for the anti-cold anti-corrosive fresh-keeping of cold quick type postharvest fruit and vegetable.
Background technology
China is fruits and vegetables big producing country, and output all ranks first in the world.At present, fruits and vegetables industry has become the pillar industry of China's agricultural and rural economy development, but postharvest fruit and vegetable is perishable rotten, not storage tolerance.Low temperature storing and transporting is the most general means that delay postharvest fruit and vegetable maturation, suppress pathogen growth and maintenance quality.But the fruits and vegetables that China produces have 1st/3rd, cold quick type, as multiple fruit and vegetable foods such as the stone fruit in southern most fruit and the north, persimmon, tomato, cucumber
[1].The fruits and vegetables of these cold quick types are worked as responsive to 10 ℃～12 ℃ following low-temperature phases, at low temperature storing and transporting and in the winter time in the sales process of some anti-season fruits and vegetables, easily damage to plants caused by sudden drop in temperature, and the generation of damaging to plants caused by sudden drop in temperature can further promote the development of disease, therefore in the developing of " Nan Guobei fortune " and international market, difficulty is very large, brings huge economic loss to fruits and vegetables industry.Therefore, control fruits and vegetables damage to plants caused by sudden drop in temperature the invention of preservation technique occurring with disease the development of China's fruits and vegetables industry are significant.
Methyl jasmonate is naturally occurring a kind of volatile materials in plant, has very strong biologically active, regulating plant coerce reaction and growth course aspect play an important role
[2].Because methyl jasmonate has no side effect, can be widely used in production practices, in the patent of invention that is 200810220332.5 at application number, the preservation and freshness for cabbage heart by methyl jasmonate.In addition, methyl jasmonate induction fruits and vegetables resistance, reduce fruits and vegetables rot aspect also there is larger application potential
[3,4].
Process the physiological activity, the prolongation shelf-life that contribute to regulate fruits and vegetables with the frozen water of 0 ℃ or cold air short time, the cryogenic effect of this adverse circumstance is called " cold shock processing "
[5].Cold shock is as a kind of physical treatment method, have simple, without features such as chemical contaminations, domesticly just start fruits and vegetables to carry out the research of cold shock processing in the later stage nineties 20th century.Although research shows that generation and maturation that cold shock is damaged to plants caused by sudden drop in temperature multiple postharvest fruit and vegetable have certain postponed effect, the action effect of single cold shock processing is limited, has limited its application in production practices.
At present the preservation and freshness of cold quick type fruits and vegetables is also lacked to a kind of safety, economic, efficient method.Therefore, research and develop the anti-cold corrosion-resistant preservation technique measure of cold quick type fruits and vegetables, to extend the freshness date of fruits and vegetables, become problem demanding prompt solution in China's postharvest fruit and vegetable industry.
List of references
[1] Lv Tiexin, Wang Shoujing, Sun Hongchun, Zhang Qizhi, Li Hailei, Wang Wenliang. the storing of fruit and vegetable food is damaged to plants caused by sudden drop in temperature and is controlled. Chinese food and nutrition, 2008,9:37-39
[2] Cai Kunzheng, Dong Taoxing, Xu Tao. the physiological property of jasmonate (JAs) and the resistance effect in environment stress thereof. ecological environment, 2006,15 (2): 397-404
[3]?Pena-Cortès?H,?Barrios?P,?Dorta?F,?Polanco?V,?Sánchez?C,?Sánchez?E,?Ramírez?I.?Involvement?of?jasmonic?acid?and?derivatives?in?plant?response?to?pathogen?and?insects?and?in?fruit?ripening.?Journal?of?Plant?Growth?Regulation,?2004,?23:?246–260.
[4]?Meng?XH,?Han?J,?Wang?Q,?Tian?SP.?Changes?in?physiology?and?quality?of?peach?fruits?treated?by?methyl?jasmonate?under?low?temperature?stress.?Food?Chemistry,?2009,?114:?1028-1035
[5]?Zhang?HY,?Yang?SY,?Joyce?DC,?Jiang?YM,?Qu?HX,?Duan?XW.?Physiology?and?quality?response?of?harvested?banana?fruit?to?cold?shock.?Postharvest?Biology?and?Technology,?2010,?55:154-159
Summary of the invention
The object of the invention is to, the anti-cold corrosion-resistant antistaling agent of a kind of cold quick type postharvest fruit and vegetable and application technology thereof are provided.
In order to realize above-mentioned task, the present invention takes following technical solution:
The anti-cold antisepsis antistaling agent of this cold quick type postharvest fruit and vegetable making, is made up of fumigant A and a kind of mixed solution B.Fumigant A is the methyl jasmonate of 2.0-10.0 mg/L; Mixed solution B consists of: salicylic acid 0.1-0.3 g/L, ascorbic acid 0.1-0.5 g/L, CaCl
22.0-6.0 g/L, Tween 80 6.0 g/L, all the other are frozen water.
Described methyl jasmonate is naturally occurring growth regulator in plant, there is growing and the ability of the inducing plant opposing various abiotic stress including disease and damaging to plants caused by sudden drop in temperature of regulating plant, plant and human body are all had no side effect, can be widely used in production practices.
Described salicylic acid is sterilization disease-resistant agent and anti-cold derivant.
Described calcium chloride can Cell protection film integrality, control fruits and vegetables are softening, have fresh-keeping synergistic effect simultaneously.
Described vitamin C is anti-oxidant and free radical scavenger, and fruits and vegetables are had to fresh-keeping function.
Described Tween 80 is surfactant.
Described frozen water, for cold shock fruits and vegetables, is induced the cold resistance of fruits and vegetables.
Described B solution makes by following method: the salicylic acid, ascorbic acid, the CaCl that get formula ratio
2and Tween 80 joins in appropriate water, after being stirred to above-mentioned substance and dissolving completely, surplus is supplied with frozen water, is fully uniformly mixed, and makes solution maintain 0 ℃.
The present invention also provides the application process of the anti-cold antisepsis antistaling agent of a kind of cold quick type postharvest fruit and vegetable, process following steps: fruits and vegetables are placed in to seal box, the methyl jasmonate point of getting formula ratio according to the volume of seal box is on filter paper, at lower stifling 12 h of room temperature (20 ± 1 ℃); Stifling complete, fruits and vegetables are put in to ventilation 2 h that ventilate; Afterwards fruits and vegetables are put into B solution again and soaked cold shock 1 h.Pull out, dry surface moisture, under low temperature or room temperature, preserve.
Preservation method of the present invention adopts methyl jasmonate to fumigate and contains salicylic acid, the frozen water cold shock of the anti-corrosive fresh-keeping such as ascorbic acid and calcium chloride composition combines, not only effectively strengthen the cold resistance of postharvest fruit and vegetable, greatly reduce the generation that under low temperature stress, fruits and vegetables damage to plants caused by sudden drop in temperature, and the corruption that has effectively suppressed to preserve fruits and vegetables under room temperature environment is gone rotten and quality declines, improve the good fruit rate in postharvest fruit and vegetable storage, significant prolongation freshness date, and the component of antistaling agent meets the requirement of state food safety completely, formula is simple, with low cost, meet the direction of current preserving fruit and vegetable utilizing development, there are good Application and Development potentiality.
Accompanying drawing explanation
The influence curve that Fig. 1 is antistaling agent of the present invention to Vc content during tamato fruit refrigeration (2 ℃).
The influence curve that Fig. 2 is antistaling agent of the present invention to relative conductivity during tamato fruit refrigeration (2 ℃).
The influence curve that Fig. 3 is antistaling agent of the present invention to activities of antioxidant enzymes during tamato fruit refrigeration (2 ℃).Wherein Fig. 3 A represents the influence curve that superoxide dismutase (SOD) is active; Fig. 3 B represents the influence curve that catalase (CAT) is active; Fig. 3 C represents the influence curve that ascorbate peroxidase enzyme (APX) is active; Fig. 3 D represents the influence curve that peroxidase (POD) is active.
The specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated.
1. preparation and the preservation method of the anti-cold antisepsis antistaling agent of cold quick type fruits and vegetables.
Embodiment 1
(1) choose fumigant A:2.0 mg/L methyl jasmonate, the seal box of 400L is got 0.8 g methyl jasmonate;
(2) composition of mixed solution B: salicylic acid 0.3 g/L, ascorbic acid 0.3 g/L, CaCl
24.0 g/L, Tween 80 6.0 g/L, surplus is frozen water; The compound method of solution B is: the salicylic acid, ascorbic acid, the CaCl that get formula ratio
2and Tween 80 joins in appropriate water, after being stirred to above-mentioned substance and dissolving completely, surplus is supplied with frozen water, is fully uniformly mixed, and makes solution maintain 0 ℃;
(3) preservation method: the methyl jasmonate of formula ratio is evenly put on filter paper, filter paper and fruits and vegetables are all placed in to the seal box (filter paper does not contact with fruits and vegetables) of 400L, at room temperature encapsulation process 12 h; Stifling complete, fruits and vegetables are put in to ventilation 2 h that ventilate; Afterwards fruits and vegetables are put into B solution again and soaked cold shock 1 h.Pull out, dry surface moisture, under low temperature or room temperature, preserve.
Embodiment 2
(1) choose fumigant A:5.0 g/L methyl jasmonate, the seal box of 400L is got 2.0 g methyl jasmonates;
(2) composition of mixed solution B: salicylic acid 0.2 g/L, ascorbic acid 0.4 g/L, CaCl
25.0 g/L, Tween 80 6.0 g/L, surplus is frozen water; The compound method of solution B and preservation method are with embodiment 1.
(1) choose fumigant A:8.0 g/L methyl jasmonate, the seal box of 400L is got 3.2 g methyl jasmonates;
(2) composition of selection mixed solution B: salicylic acid 0.1 g/L, ascorbic acid 0.1 g/L, CaCl
23.0 g/L, Tween 80 6.0 g/L, surplus is frozen water; The compound method of solution B and preservation method are with embodiment 1.
Embodiment 4
(1) choose fumigant A:4.0 g/L methyl jasmonate, the seal box of 400L is got 1.6 g methyl jasmonates;
(2) composition of mixed solution B: salicylic acid 0.2 g/L, ascorbic acid 0.5 g/L, CaCl
26.0 g/L, Tween 80 6.0 g/L, surplus is frozen water; The compound method of solution B and preservation method are with embodiment 1.
Show according to applicant's the impact that the prepared antistaling agent of above-described embodiment 1～4 damages to plants caused by sudden drop in temperature index, organoleptic indicator and physiological and biochemical index to fruits and vegetables that experiment showed,, its fresh-keeping effect is remarkable, and no significant difference between embodiment 1～4.
2. the anti-cold and fresh-keeping effect test of the anti-cold antisepsis antistaling agent of cold quick type fruits and vegetables.
2.1 antistaling agents damage to plants caused by sudden drop in temperature index and organoleptic indicator's impact on several cold quick type fruits and vegetables.
Take the several frequently seen cold quick type fruits and vegetables such as tomato (broken look phase), green pepper, cucumber, persimmon, peach as material, after antistaling agent of the present invention and preservation method are processed, at 2 ℃, carry out low temperature stress processing.Tomato and cucumber refrigerate 20 days at 2 ℃, and persimmon, green pepper and peach were deposited after 35 days at 2 ℃, take out and be placed under room temperature and place 3 days, statistics fruit damage to plants caused by sudden drop in temperature index and good fruit rate, and its outward appearance and local flavor are evaluated, the results are shown in Table 1.As can be seen from Table 1, preservation method of the present invention all has good effect to trial several cold quick type fruits and vegetables, and the inhibition that fruits and vegetables is damaged to plants caused by sudden drop in temperature to generation is remarkable, obviously improves the good fruit rate of fruits and vegetables, and good fruit rate all exceeds more than 40% than contrast.
Table 1 preservation method of the present invention damages to plants caused by sudden drop in temperature the impact of generation and fresh-keeping effect on several cold quick type fruits and vegetables under low temperature stress
2.2 antistaling agents are to the fresh-keeping effect of several cold quick type fruits and vegetables normal temperature.
Take the several frequently seen fruits and vegetables such as tomato (broken look phase), cucumber, green pepper, grape as material, after antistaling agent of the present invention and preservation method are processed, at room temperature preserve.As can be seen from Table 2, preservation method of the present invention all has good fresh-keeping effect to trial several fruits and vegetables, the freshness date of significant prolongation fruits and vegetables.
The impact of several preserving fruit and vegetable utilizing effects of table 2 preservation method of the present invention on room temperature storage
The impact of 2.3 antistaling agents on tamato fruit During Cold Storage physiological and biochemical index.
Tamato fruit is that research fruits and vegetables damage to plants caused by sudden drop in temperature and the type material of Aging Mechanism, this tests brokenly look phase tamato fruit is material, fruit is processed with the preservation method of embodiment 1, seal fruit that 12 h and clear water soak 1h as contrast 1 take reagent adding not, separately establishing without the fruit of any processing is contrast 2, after processing finishes, all fruits are put into the freezer of 2 ℃ simultaneously and preserved, the variation of physiological and biochemical index during mensuration tomato refrigeration (2 ℃).
2.3.1 the impact of antistaling agent on tamato fruit During Cold Storage Vc changes of contents.
From Fig. 1, the variation of Vc content can be found out, in whole cold storage procedure, the Vc content that antistaling agent of the present invention is processed fruit is significantly higher than contrast 1 and the Vc content that contrasts 2 fruits; And contrast 1 and the Vc content no significant difference of contrast between 2 fruits.Therefore,, after antistaling agent of the present invention and preservation method processing, can improve the content of fruit Vc in low temperature stress process.
2.3.2 the impact of antistaling agent on tomato During Cold Storage film lipid peroxidation system relative conductivity.
From Fig. 2, relative conductivity changes and can find out, contrasts fruit compare with two, and antistaling agent is processed and significantly suppressed to refrigerate the 5 d rising of fruit relative conductivity afterwards; And contrast 1 and contrast 2 fruits relative conductivity in whole cold storage procedure without significant difference; While refrigerating 20d, that antistaling agent is processed is respectively lower by 34.7% than contrast 1, contrast 2 relative conductivity, 31.1%.
2.3.3 the impact of antistaling agent on tamato fruit During Cold Storage activities of antioxidant enzymes.
From Fig. 3 A, the variation of SOD activity can be found out, antistaling agent processing has significantly improved the activity of SOD during fruit cold storage; The activity of contrast 1 and contrast 2 fruit SOD is fluctuation and changes, but both are without significant difference; Refrigeration is during to 20d, the SOD activity that antistaling agent is processed fruit still respectively higher by 27.5% than contrast 1, contrast 2,18.6%.
From Fig. 3 B, the variation of CAT activity can be found out, from the 5d of refrigeration, the active entirety of CAT of respectively processing fruit is on a declining curve.The CAT activity that antistaling agent is processed fruit is also significantly higher than the CAT activity that contrasts fruit, and the CAT activity that when 20d, antistaling agent is processed fruit is respectively than contrast 1 and contrast 2 high 40.3% and 49.5%.
From Fig. 3 C, the variation of APX activity can be found out, different from the variation of SOD and CAT, and at During Cold Storage, the variation entirety of respectively processing fruit APX presents ascendant trend.Contrast and compare with two, antistaling agent is processed and has obviously been promoted the increase of APX activity, when refrigeration latter stage, the APX activity that antistaling agent is processed fruit respectively higher by 34.7% than contrast 1, contrast 2,24.5%.Through significance of difference analysis, also no significant difference between contrast 1 and contrast 2 fruit APX activity.
From Fig. 4, the variation of POD activity can be found out, the variation of POD activity is larger in the fluctuation of whole During Cold Storage, and antistaling agent processing has improved the activity of 10d POD when preserving latter stage, but on the whole, and two contrast no significant difference between fruit.
In a word, shown by the result of Fig. 3, antistaling agent processing of the present invention can obviously improve the activity of tamato fruit During Cold Storage antioxidase, alleviates the injury of low temperature stress to fruit, strengthens the chilling resistance of fruit, the senescence process of delayed fruit.
Claims (4)
1. the anti-cold antisepsis antistaling agent of cold quick type postharvest fruit and vegetable, is characterized in that, the consisting of of antistaling agent:
A methyl jasmonate, concentration is 2.0-10.0 mg/L;
B solution, consists of: salicylic acid 0.1-0.3 g/L, ascorbic acid 0.1-0.5 g/L, CaCl
22.0-6.0 g/L, Tween 80 6.0 g/L, all the other are frozen water; Described B solution maintains 0 ℃.
2. the anti-cold antisepsis antistaling agent of cold quick type postharvest fruit and vegetable according to claim 1, is characterized in that, described A methyl jasmonate is fumigant, and fumigating concentration used is 2.0-10.0 mg/L.
3. the anti-cold antisepsis antistaling agent of cold quick type postharvest fruit and vegetable according to claim 1, is characterized in that, described B solution makes by the following method: the salicylic acid, ascorbic acid, the CaCl that get formula ratio
2and Tween 80 joins in appropriate water, after being stirred to above-mentioned substance and dissolving completely, surplus is supplied with frozen water, is fully uniformly mixed, and makes solution maintain 0 ℃.
4. utilize the application process of the anti-cold antisepsis antistaling agent of the cold quick type postharvest fruit and vegetable of claim 1-3 described in any one, it is characterized in that, process following steps: fruits and vegetables are placed in to seal box, the methyl jasmonate point of getting formula ratio according to the volume of seal box is on filter paper, stifling 12h at 22 ~ 25 ℃, stifling complete, fruits and vegetables are put in to ventilation ventilation 2h, afterwards fruits and vegetables are put into B solution again and soak cold shock 1h; Pull out, dry surface moisture, under low temperature or room temperature, preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310076521.0A CN103125589B (en) | 2013-03-12 | 2013-03-12 | Cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and application technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310076521.0A CN103125589B (en) | 2013-03-12 | 2013-03-12 | Cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and application technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103125589A CN103125589A (en) | 2013-06-05 |
| CN103125589B true CN103125589B (en) | 2014-05-21 |
Family
ID=48486536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310076521.0A Expired - Fee Related CN103125589B (en) | 2013-03-12 | 2013-03-12 | Cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and application technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103125589B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472662A (en) * | 2014-12-17 | 2015-04-01 | 广西百色国家农业科技园区管理委员会 | Preservation method for mango fruits |
| 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 |
| CN106879720A (en) * | 2017-03-17 | 2017-06-23 | 浙江大学 | Cherry Tomato Fruit Post-harvest quality modification method |
| CN107950649A (en) * | 2017-11-30 | 2018-04-24 | 浙江农林大学 | A kind of preserving fruit and vegetable utilizing plastics of Inappropriate ADH syndrome and its preparation method and application |
| CN108850142B (en) * | 2018-06-12 | 2024-01-30 | 新疆农业科学院农产品贮藏加工研究所 | Method for improving activity of grape superoxide dismutase by using salicylic acid and application |
| CN114158609B (en) * | 2021-12-09 | 2024-02-13 | 北京市农林科学院 | Low-temperature refrigeration preservative for picked green peppers and application method thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366411B (en) * | 2008-10-10 | 2010-12-08 | 山东大学 | Fruit-vegetables antistaling agent, preparation and application thereof |
| CN101700056B (en) * | 2009-10-30 | 2011-07-27 | 西南大学 | Honey peach composite preservative |
| CN101703099B (en) * | 2009-11-19 | 2012-07-11 | 中国热带农业科学院南亚热带作物研究所 | Natural anti-staling agent suitable for storage and fresh keeping of mangos and preparation method thereof |
| CN102100231A (en) * | 2009-12-21 | 2011-06-22 | 上海市长宁区少年科技指导站 | Plant cold resistant agent and method for cold resistance of plants |
| CN101990933A (en) * | 2010-09-29 | 2011-03-30 | 南京农业大学 | Hot air and MeJa compounded treatment refreshing method of loquat fruit |
| CN102652517B (en) * | 2012-05-14 | 2013-10-23 | 浙江大学 | Biological corrosion preventing and freshness-keeping method for oranges and tangerines |
-
2013
- 2013-03-12 CN CN201310076521.0A patent/CN103125589B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103125589A (en) | 2013-06-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103125589B (en) | Cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and application technology thereof | |
| CN102224840B (en) | Application of alpha-aminoisobutyric acid or beta-aminoisobutyric acid in preparation of fruit preservative as well as fruit preservative and using method | |
| US9565864B2 (en) | Method for preserving Ziziphus jujuba | |
| CN102812988B (en) | Fresh-keeping method of phyllostachys pracecox shoots | |
| Wu | An overview of postharvest biology and technology of fruits and vegetables | |
| CN103478239B (en) | The preservation method of a kind of strawberry | |
| CN103300141A (en) | Peach low-temperature storage and fresh keeping method and application of gamma-aminobutyric acid to fresh keeping of peaches | |
| CN102349569A (en) | Method for keeping myrica rubra fresh by using plant essential oil | |
| Tian et al. | Physiological properties and storage technologies of loquat fruit | |
| CN104146058B (en) | A kind of control red bayberry adopt after the compelx coating fresh keeping method of corrupt and anthocyanogen degraded | |
| CN104489063A (en) | Method for prolonging storage period of prunus domestica | |
| CN103392793A (en) | Preservation technology for bamboos eaten by pandas | |
| CN104365822A (en) | Method for keeping south grape fresh by using plant essential oil | |
| CN110663760A (en) | Disease-preventing and fresh-keeping method for pre-picking and post-picking combined treatment of mango fruits | |
| Wills et al. | Nitric oxide and postharvest stress of fruits, vegetables and ornamentals | |
| CN102273505B (en) | Method for storing and preserving red bayberries | |
| CN104542899A (en) | Poisonless and harmless fresh-keeping method of grape | |
| Ismail et al. | Influence of some post-harvest treatments on guava fruits | |
| CN102657258B (en) | Method for preserving fresh dates at normal temperature | |
| CN102986841B (en) | Method for retaining freshness of bamboo shoots for pandas | |
| CN104782747B (en) | A kind of preservation method of mulberry fruit | |
| Irtiza et al. | Physiological and biochemical interactions for extending the shelf life of fruits and vegetables: A review | |
| CN110613083B (en) | Green vegetable green-fixing preservative and preservation using method | |
| Hassan et al. | Improving fruit quality and storability of strawberry fruits by using pre and postharvest treatments | |
| Baidya et al. | Extending shelf life of loose tuberose florets (Polianthes tuberosa Linn. cv. Prajwal) by quick dipping in boric acid and sodium benzoate followed by low temperature storage |
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: 20140521 Termination date: 20170312 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |