CN109090228A - A method of it is stored for apple fresh-keeping - Google Patents
A method of it is stored for apple fresh-keeping Download PDFInfo
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- CN109090228A CN109090228A CN201810968980.2A CN201810968980A CN109090228A CN 109090228 A CN109090228 A CN 109090228A CN 201810968980 A CN201810968980 A CN 201810968980A CN 109090228 A CN109090228 A CN 109090228A
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- Prior art keywords
- apple
- fresh
- keeping
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- slag
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- 238000000034 method Methods 0.000 title claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 241000223259 Trichoderma Species 0.000 claims abstract description 8
- 239000007864 aqueous solution Substances 0.000 claims abstract description 8
- 238000004320 controlled atmosphere Methods 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 8
- 238000004321 preservation Methods 0.000 claims abstract description 7
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 6
- 201000010099 disease Diseases 0.000 claims abstract description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000002893 slag Substances 0.000 claims description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 23
- 239000000243 solution Substances 0.000 claims description 18
- 241000207840 Jasminum Species 0.000 claims description 16
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 16
- 240000002853 Nelumbo nucifera Species 0.000 claims description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 16
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 16
- 241000934878 Sterculia Species 0.000 claims description 16
- 235000021282 Sterculia Nutrition 0.000 claims description 16
- 229940059107 sterculia Drugs 0.000 claims description 16
- 235000019441 ethanol Nutrition 0.000 claims description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 239000001110 calcium chloride Substances 0.000 claims description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 239000008367 deionised water Substances 0.000 claims description 8
- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 7
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 2
- 238000010992 reflux Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 230000000844 anti-bacterial effect Effects 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 125000001309 chloro group Chemical group Cl* 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 claims 1
- 230000002335 preservative effect Effects 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 13
- 238000007654 immersion Methods 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000018044 dehydration Effects 0.000 abstract description 2
- 238000006297 dehydration reaction Methods 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 241000220225 Malus Species 0.000 description 44
- 239000002253 acid Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 208000016261 weight loss Diseases 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of methods for apple fresh-keeping storage, the specific steps are as follows: step 1 will select the apple of complete, no disease and pests harm, put it into common salt aqueous solution immersion treatment 6-8 minutes, be cleaned up with clear water after fresh apple-picking；The apple cleaned up is sent into apple fresh-keeping liquid and be impregnated 3-5 minutes, cleaned up after pulling out with clear water by step 2, then disinfection and sterilization and is put into shady place and dries water；Apple after drying is packed with Trichoderma controlled atmosphere bacteriostasis, preservation film and is saved at 0-8 degrees Celsius by step 3.The fresh-keeping apple of method of the invention is not easy dehydration, and appearance is fresh, crisp, fragrant, sweet and sour taste, fruit is fresh and sweet, and the storage period of apple is extended to 240 days or more by method of the invention as before, extend 160 days than packed in cases or more, it is extended 140 days or more than general thin, prospect of the application is wide.
Description
Technical field
The present invention relates to apple fresh-keeping storage art, specifically a kind of method for apple fresh-keeping storage.
Background technique
With the improvement of people ' s living standards with the increase of income, more and more people have more can be free
The money of domination, people will improve the clothing, food, lodging and transportion -- basic necessities of life of oneself, and many people daily can edible fruits.Fruit, refer to succulence and
The main sense of taste is sweet taste and tart flavour, edible fruit.Fruit not only nutrition rich in, and can promote to disappear
Change, it is beneficial to the body of people.
Apple is exactly one kind common in fruit, is rosaceae Maloideae Malus, and tree is deciduous tree.Apple
The fruit of fruit is rich in minerals and vitamins, is one of fruit that people often eat.Apple is a kind of low calories food, often
100 grams only generate 60 kilocalories of heats.Nutritional ingredient is soluble big in apple, is easily absorbed by the body, therefore has the title of " running water ".It has
Conducive to dissolution element sulphur, keep skin lubrication tender.
But apple largely all can just arrive in consumer's hand through several links, wherein consuming the plenty of time, apple is adopted
It is easy to cause apple to damage by environmental oxidation after plucking or in storage, although people use packed in cases, apple is easy corruption
Rotten and subtle, the demand of people is not achieved in storage time.
Summary of the invention
The purpose of the present invention is to provide a kind of methods for apple fresh-keeping storage, to solve to mention in above-mentioned background technique
Out the problem of.
To achieve the above object, the invention provides the following technical scheme:
A method of it is stored for apple fresh-keeping, the specific steps are as follows:
Step 1 will select the apple of complete, no disease and pests harm, put it into common salt aqueous solution and impregnate after fresh apple-picking
Processing 6-8 minutes, is cleaned up with clear water；
The apple cleaned up is sent into apple fresh-keeping liquid and is impregnated 3-5 minutes by step 2, pulls out to be cleaned after coming with clear water and do
Only, it then disinfection and sterilization and is put into shady place and dries water；
Apple after drying is packed with Trichoderma controlled atmosphere bacteriostasis, preservation film and is saved at 0-8 degrees Celsius by step 3.
As a further solution of the present invention: the mass fraction of salt is 8-13% in common salt aqueous solution.
As a further solution of the present invention: apple fresh-keeping liquid includes the raw material of following parts by weight: Jasmine slag 12-16
Part, 4.4-6.8 parts of lotus leaf slag, 7.6-11.8 parts of sterculia seed slag, 0.6-1.7 parts of sodium hypochlorite, 2.6-4.2 parts of calcium chloride, ethyl alcohol
10.8-17.2 and 19-24.5 parts of deionized water, the second for being 58-67% by the mass fraction that Jasmine slag is put into 4-6 times of its weight
Refluxing extraction 2-4 times in alcoholic solution obtains Jasmine extracting solution, and lotus leaf slag and sterculia seed slag are added to the water of 3-5 times of its weight
In and decoct 3-6 hours under 72-88 degrees Celsius, obtain lotus leaf decoction liquor and sterculia seed decoction liquor, then Jasmine is extracted
Liquid, lotus leaf decoction liquor, sterculia seed decoction liquor, sodium hypochlorite, calcium chloride, ethyl alcohol and deionized water are uniformly mixed, and obtain apple guarantor
Fresh liquid.
As a further solution of the present invention: disinfection and sterilization uses ultraviolet light irradiation or ozone disinfecting-sterilizing.
As a further solution of the present invention: Trichoderma controlled atmosphere bacteriostasis, preservation film with a thickness of 0.04-0.07mm.
Compared with prior art, the beneficial effects of the present invention are: the fresh-keeping apple of method of the invention is not easy dehydration, outside
Fresh, crisp, fragrant, sweet and sour taste is seen, fruit is fresh and sweet, and the storage period of apple is extended to 240 days or more by method of the invention as before,
Extend 160 days than packed in cases or more, it is extended 140 days or more than general thin, prospect of the application is wide.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1
A method of it is stored for apple fresh-keeping, the specific steps are as follows:
Step 1 will select the apple of complete, no disease and pests harm after fresh apple-picking, putting it into mass fraction is 12%
Immersion treatment 6 minutes, are cleaned up with clear water in common salt aqueous solution；
The apple cleaned up is sent into apple fresh-keeping liquid and is impregnated 3 minutes by step 2, pulls out and is cleaned up after coming with clear water,
Then ultraviolet lamp illumination-based disinfection, which sterilizes and is put into shady place, dries water；
Apple after drying is packed with Trichoderma controlled atmosphere bacteriostasis, preservation film and is saved at 2 degrees Celsius by step 3.
After the method for embodiment 1 saves apple 240 days, fruit density is 7.5kg/cm2, soluble solid content is
13.9%, titratable acid content is that 0.232%, Vc content is 7.78mg/100g, rotting rate 2.5%, weight-loss ratio 0.232%.
Embodiment 2
A method of it is stored for apple fresh-keeping, the specific steps are as follows:
Step 1 will select the apple of complete, no disease and pests harm, put it into common salt aqueous solution and impregnate after fresh apple-picking
Processing 6 minutes, is cleaned up with clear water；
The apple cleaned up is sent into apple fresh-keeping liquid and is impregnated 3-5 minutes by step 2, and apple fresh-keeping liquid includes following weight
The raw material of part: 12 parts of Jasmine slag, 4.4 parts of lotus leaf slag, 7.6 parts of sterculia seed slag, 0.6 part of sodium hypochlorite, 2.6 parts of calcium chloride, second
Alcohol 10.8 and 19 parts of deionized water, Jasmine slag are put into flow back in the ethanol solution that the mass fraction of 5 times of its weight is 64% mention
It takes 3 times, obtains Jasmine extracting solution, lotus leaf slag and sterculia seed slag are added in the water of 4 times of its weight and under 84 degrees Celsius
It decocts 4.5 hours, obtains lotus leaf decoction liquor and sterculia seed decoction liquor, then Jasmine extracting solution, lotus leaf decoction liquor, the sterculia seed are decocted
Boil liquid, sodium hypochlorite, calcium chloride, ethyl alcohol and deionized water are uniformly mixed, and obtain apple fresh-keeping liquid, are pulled out and are cleaned after coming with clear water
Completely, it then ozone disinfecting-sterilizing and is put into shady place and dries water；
Apple after drying is packed with the Trichoderma controlled atmosphere bacteriostasis, preservation film of 0.06mm and is saved at 5 degrees Celsius by step 3
?.
After the method for embodiment 2 saves apple 240 days, fruit density is 7.8kg/cm2, soluble solid content is
14.5%, titratable acid content is that 0.246%, Vc content is 7.93mg/100g, rotting rate 2.1%, weight-loss ratio 0.197%.
Embodiment 3
A method of it is stored for apple fresh-keeping, the specific steps are as follows:
Step 1 will select the apple of complete, no disease and pests harm after fresh apple-picking, putting it into mass fraction is 11%
Immersion treatment 7 minutes, are cleaned up with clear water in common salt aqueous solution；
The apple cleaned up is sent into apple fresh-keeping liquid and is impregnated 5 minutes by step 2, and apple fresh-keeping liquid includes following parts by weight
Raw material: 14.5 parts of Jasmine slag, 6.8 parts of lotus leaf slag, 11.8 parts of sterculia seed slag, 1.7 parts of sodium hypochlorite, 4.2 parts of calcium chloride, second
Jasmine slag is put into the ethanol solution that the mass fraction of 5 times of its weight is 65% and flows back by alcohol 17.2 and 24.5 parts of deionized water
It extracts 3 times, obtains Jasmine extracting solution, lotus leaf slag and sterculia seed slag are added in the water of 4 times of its weight and at 84 degrees Celsius
It is lower to decoct 5 hours, lotus leaf decoction liquor and sterculia seed decoction liquor are obtained, then Jasmine extracting solution, lotus leaf decoction liquor, the sterculia seed are decocted
Boil liquid, sodium hypochlorite, calcium chloride, ethyl alcohol and deionized water are uniformly mixed, and obtain apple fresh-keeping liquid, are pulled out and are cleaned after coming with clear water
Completely, it then disinfection and sterilization and is put into shady place and dries water；
Apple after drying is packed with the Trichoderma controlled atmosphere bacteriostasis, preservation film of 0.05mm and is saved at 0 degree Celsius by step 3
?.
After the method for embodiment 3 saves apple 240 days, fruit density is 7.46kg/cm2, soluble solid content is
13.6%, titratable acid content is that 0.219%, Vc content is 7.94mg/100g, rotting rate 2.6%, weight-loss ratio 0.248%.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (5)
1. a kind of method for apple fresh-keeping storage, which is characterized in that specific step is as follows:
Step 1 will select the apple of complete, no disease and pests harm, put it into common salt aqueous solution and impregnate after fresh apple-picking
Processing 6-8 minutes, is cleaned up with clear water；
The apple cleaned up is sent into apple fresh-keeping liquid and is impregnated 3-5 minutes by step 2, pulls out to be cleaned after coming with clear water and do
Only, it then disinfection and sterilization and is put into shady place and dries water；
Apple after drying is packed with Trichoderma controlled atmosphere bacteriostasis, preservation film and is saved at 0-8 degrees Celsius by step 3.
2. the method according to claim 1 for apple fresh-keeping storage, which is characterized in that eaten in the common salt aqueous solution
The mass fraction of salt is 8-13%.
3. the method according to claim 1 or 2 for apple fresh-keeping storage, which is characterized in that the apple fresh-keeping liquid
Raw material including following parts by weight: 12-16 parts of Jasmine slag, 4.4-6.8 parts of lotus leaf slag, 7.6-11.8 parts of sterculia seed slag, secondary chlorine
Sour sodium 0.6-1.7 parts, 2.6-4.2 parts of calcium chloride, ethyl alcohol 10.8-17.2 and 19-24.5 parts of deionized water, Jasmine slag is put into
The mass fraction of 4-6 times of its weight is Jasmine extracting solution to be obtained, by lotus refluxing extraction 2-4 times in the ethanol solution of 58-67%
Leaf slag and sterculia seed slag are added in the water of 3-5 times of its weight and decoct 3-6 hours under 72-88 degrees Celsius, obtain lotus leaf and decoct
Boil liquid and sterculia seed decoction liquor, then by Jasmine extracting solution, lotus leaf decoction liquor, sterculia seed decoction liquor, sodium hypochlorite, calcium chloride,
Ethyl alcohol and deionized water are uniformly mixed, and obtain apple fresh-keeping liquid.
4. the method according to claim 1 for apple fresh-keeping storage, which is characterized in that the disinfection and sterilization is using purple
Outer light irradiation or ozone disinfecting-sterilizing.
5. the method according to claim 1 for apple fresh-keeping storage, which is characterized in that the Trichoderma controlled atmosphere is antibacterial
Preservative film with a thickness of 0.04-0.07mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810968980.2A CN109090228A (en) | 2018-08-23 | 2018-08-23 | A method of it is stored for apple fresh-keeping |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810968980.2A CN109090228A (en) | 2018-08-23 | 2018-08-23 | A method of it is stored for apple fresh-keeping |
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| CN109090228A true CN109090228A (en) | 2018-12-28 |
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|---|---|---|---|
| CN201810968980.2A Pending CN109090228A (en) | 2018-08-23 | 2018-08-23 | A method of it is stored for apple fresh-keeping |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296561A (en) * | 2020-03-03 | 2020-06-19 | 中国农业科学院农产品加工研究所 | Method and composition for preventing apple fruits from becoming greasy |
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| 高欣等: "木霉菌涂膜材料对黄瓜保鲜期的影响", 《食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296561A (en) * | 2020-03-03 | 2020-06-19 | 中国农业科学院农产品加工研究所 | Method and composition for preventing apple fruits from becoming greasy |
| CN111296561B (en) * | 2020-03-03 | 2022-04-15 | 中国农业科学院农产品加工研究所 | Method and composition for preventing apple fruits from becoming greasy |
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Application publication date: 20181228 |