85results about How to "Inhibited breathing intensity" patented technology

The invention relates to a nano preservative film for preventing edible fungus from deterioration and application thereof, and a preparation method and application thereof, belonging to the technical field of agricultural product storage processing. The preparation method comprises the following steps: taking 15 wt% of nano powder (30% of nano silver, 35% of nano titanium dioxide, 25% of nano attapulgite and 10% of nano silicon dioxide), 45 wt% of low density polyethylene, 22 wt% of low density linear polyethylene, 10 wt% of dispersing agent, 5 wt% of lubricant and 2 wt% of coupling agent, evenly mixing, extruding, cooling and carrying out set cutting to obtain a nano master batch; and taking 7.5 wt% of nano master batch, 8 wt% of antifogging agent master batch and 84.5 wt% of low density linear polyethylene, carrying out hot melt, evenly mixing, and running to form the nano preservative film with the thickness of 18 mu m. The nano preservative film is used for packaging edible fungus to form a high-humidity low-oxygen environment; the lower spoilage microorganism activity and ethylene content can effectively inhibit the after growth, deterioration and other phenomena of the edible fungus, effectively maintain the storage quality and enhance the commodity value of the edible fungus; and thus, the nano preservative film has wide market prospects.

The invention relates to a composite biological coating agent and a method for using the composite biological coating agent in fresh keeping of blueberry, belonging to the field of food processing. The composite biological preservative film is prepared from biogenetically derived water-soluble chitosan, nisin, lysozyme and nano silicon polyoxide, propylene glycol, glycerin and citric acid in proportion. According to the invention, fresh blueberries are subject to pretreatment, are coated with chitosan composite biological preservative film, dried in cold air, and preserved in a cold storage, wherein the temperature in the cold storage is the freezing point temperature of the blueberry, and the relative humidity is 90-95%; and the blueberries can still keep special flavor, color and nutritional components after being preserved for 50 days under the conditions. The blueberries have high commercial value and good economic benefit. The method disclosed herein has the advantages of mild conditions for preparing the composite biological coating agent, simple operation, and easiness in popularization.

The invention provides a preserving agent for litchi and a preparation method of the preserving agent for litchi and relates to the technical field of vegetable and fruit preservation. The preserving agent comprises the following raw materials in percentages by weight: 0.5-1.2% of traditional Chinese medicine extract solution, 0.2-0.5% of sucrose ester, 0.3-0.5% of sodium chloride, 0.5-0.8% of konjak glucomannan, 0.2-0.3% of nanometer TiO2 and water accounting for all the rest percentages; the traditional Chinese medicine extract solution comprises the following raw materials in parts by weight: 5-10 parts of pumpkin seeds, 3-6 parts of pseudolaricis, 3-6 parts of radix gentianae, 2-5 parts of aloes, 2-5 parts of Chinese honey locusts and 2-5 parts of ulmus macrocarpa hance. The Chinese herbal medicines are used as raw materials of the preserving agent; the Chinese herbal medicines are used as antimicrobial substances, the konjak glucomannan is used as film-forming substance, the sucrose ester is used as emulsifier, the sodium chloride is used for sterilizing and color-protecting and the nanometer material is used as excipient, so that the preserving agent for litchi is obtained. The preserving agent for litchi is capable of preventing litchi from browning and rotting, so that commodity rate of the litchi is raised.

The invention discloses an apple and pear preservative and an application method thereof. The preservative comprises procyanidine, vitamin E, bee wax, food-grade glycerol and water, wherein every 1000ml of the preservative comprises the raw materials as follows: 500-800mg of the procyanidine, 30-50mg of the vitamin E, 50-100mg of the bee wax, 0.5-1.0ml of the food-grade glycerol and the balance being the water. The raw materials of the preservative are toxin-free and harmless; the apple and pear preservative is simple in manufacturing method and convenient to use; apples and pears which need to be preserved are immersed into the preservative for 3-5 minutes. The preservative disclosed by the invention can be used for effectively reducing the water loss in cold storage and room-temperature shelf life periods, reducing the black skin occurring rate and keeping bright, clean and fresh fruit surfaces and the good fruit flavor.

The invention relates to a nano packing material suitable for keeping edible fungi fresh and application thereof, and belongs to the technical field of agricultural product storage and processing. The nano packing material is manufactured by the following steps of: mixing 30 percent of nano composite powder, 68 percent of linear low-density polyethylene (LLDPE) and 2 percent of coupling agent uniformly in a mass ratio at a high speed for 0.5 hour, kneading and extruding the mixture in a plasticizer, cooling the mixture for 1 to 2 hours, and granulating the mixture to obtain a nano master batch; and weighing 3.75 percent of nano master batch, 3.75 percent of antifogging agent master batch and 92.5 percent of composite plastic particles in a mass ratio, fully mixing the materials uniformly, then blowing the mixture to form a thin film, and manufacturing the nano packing material with bottom length of 40 centimeters, width of 15 centimeters and bag height of 70 centimeters. The nano material is used for packing edible fungi, forms a high-temperature low-oxygen environment, has low corrupted microbe activity and ethylene content, can effectively inhibit opening, water loss, brown stain and corruption of the edible fungi, keeps the storage quality of the picked edible fungi well, prolongs the shelf life of the edible fungi, and has broad market prospect.

The invention discloses a method for preparing a fruit and vegetable natural antistaling agent containing 0.01% to 5% ultramicro sub-nano chitosan by weight, 0.01% to 5% fenugreek extract by weight, 0% to 6% organic acid by weight, 0% to 2% calcium salt by weight, 0% to 5% nonionic surfactant by weight, and water. The fruit and vegetable natural antistaling agent is prepared by the steps of weighing said raw materials according to the proportion, adding water and calcium salt into the reaction kettle, heating to 35 to 90 DEG C, slowly adding organic acid and ultramicro sub-nano chitosan, cooling to below 35 DEG C. after ultramicro sub-nano chitosan is dissolved fully, adding fenugreek extract and nonionic surfactant, and stirring intensively. The antistaling agent in the invention is provided with strong antibacterial performance, low cost, and simply preparation method, and is safe and nontoxic, and easy to acquire raw material, thereby the antistaling agent is beneficial to the health of the operators.

The invention discloses a specialized membrane bag for white mushroom, which belongs to a field of fruit and vegetable preserving technology. The components and the weight proportion of each component are as follows: 100 shares of LDPE, 2-4 shares of SiO2, 8-12 shares of SBS, 13-15 shares of EVA, 0.6-0.8 shares of polyethylene glycol, 0.4-0.7 shares of glycerin monostearate, 1.2-1.6 shares of calcium phosphate, 1.5-2.5 shares of zeolite and 0.4-0.6 shares of paraffin. The bag is characterized in that the bag has good gas-selective permeability, can create a gaseous micro-environment suitable for white mushroom storage, and at the same time avoids the condensation phenomenon in the membrane bag , timely absorbs the ethylene, etc., ripening gas produced in the process of white mushroom storage, thus effectively inhibiting the respiration of the white mushroom, reducing the occurrence of browning, bletting and spoilage etc., so as to prolonging the white mushroom storage period and keep the good quality thereof. The bag can be popularized for application in the field of white mushroom storage and preservation.

The invention discloses a nutrient solution for arranged flowers. The nutrient solution comprises the raw materials in percentage by weight: 0.8-1.2% of saccharose, 0.7-1.4% of glucose, 0.08-0.105% of edible salt, 0.025-0.035% of aspirin, 0.1-0.14% of vitamin C, and the balance of water. Compared with the prior art, the nutrient solution has the following advantages that nutrient components required by arranged flowers are supplied to guarantee normal metabolism of the arranged flowers; the breath speed of the arranged flowers is slowed down, and the aging and withering of the arranged flowers is reduced; and because the activity of microorganism is blocked, the phenomenon of untimely rotting and decaying of the arranged flowers is avoided. By using the nutrient solution for the arranged flowers, the freshness retaining time of the arranged flowers can keep for 20-30 days, and the color is bright and the luster is lovely.

The invention discloses a method for increasing storage and fresh-keeping effect of orange, which comprises the following steps: under the condition that the temperature is 10-12 DEG C and the relative humidity is 80%-90%, immersing the fresh oranges by 5% of calcium chloride aqueous solution for 30 minutes, then removing and draining, placing the drained oranges in a high-voltage electrostatic field composed of two parallel plateaus for connecting a high-voltage generator, stacking the oranges for 1-3 layer of height, treating for 100-120 minutes / day in the electric field of -200--240kv / m, continuously treating for 2-3 days, and then placing the oranges in a cold storage at 10-12 DEG C for storage. According to the treated oranges, the breathing strength of the oranges is obviously inhibited at a storage period, decrease of a soluble solid, VC, organic acidity at the storage anaphase is delayed, the accumulation of malondialdehyde content is inhibited; rate of weight loss of orange is reduced, the activity of orange pectase and peroxidase is reduced, the original freshness and color of fruits can be better kept, and the local flavor is better.

The invention discloses an air conditioned storage method of garlic. The air conditioned storage method comprises the following technical steps: picking up, cleaning, grading, airing, bagging, carrying out dormancy storage, carrying out critical storage and obtaining a commodity, wherein critical storage temperature is above a freezing point critical temperature (-4DEG C), an optimal gas ingredient proportion of air conditioned storage is as follows: the volume fraction of O2 is 6.1-6.5%, the volume fraction of CO2 is 11.0-11.5%, the volume fraction of N2 is 81-82%, the volume fraction of other gas is about 1%, and relative moisture is about 68-70%. The air conditioned storage method of garlic can effectively prolong the expiration date of the garlic, is superior to a preservation method of refrigeration, can accelerate the consumption of the garlic and reduces the waste of the garlic.

The invention relates to a method of preserving and packaging cherry in controlled atmosphere, including the steps of picking cherry, transporting at low temperature, grading and sorting, washing primarily, chilling, washing and sterilizing, packaging in controlled atmosphere, sterilizing by ultraviolet, and storing. The method belongs to the technical field of cherry preserving and packaging process and cold chain transportation; by subjecting the fresh cherry to chilling, low-oxygen gas controlled-atmosphere packaging, secondary sterilizing and low-temperature high-humidity storage, cold damage index of the cherry is decreased, microorganism control is under control, breath strength of the cherry is reduced, pulp hardness and fruit sourness are maintained, shelf life is prolonged, and fresh taste can be maintained; the method is nontoxic, harmless and free of residue, the whole preserving process employs harmless treatment, the operation method is simple and easy, and the method is a modern cherry preserving and packaging process that can maintain high cherry quality and effectively prolong the shelf time.

The invention discloses a preparation method of a fresh-keeping bag. The method comprises the following steps of: preparing a plastic film of which the thickness is 0.05 mm into the fresh-keeping bag, wherein the size of the fresh-keeping bag can be determined by the amount of stored products; and inlaying a silicon window on the bag body of the fresh-keeping bag, wherein the silicon window is directly adhered to the bag body at the temperature of between 105 and 110 DEG C and under the pressure of 75 kPa, the adhering time is 1 second, and the area of the silicon window can be calculated according to the air permeability, the respiration intensity of fruits and the filling amount of the fruits and vegetables. The preparation method has the advantages that the method is convenient to operate, the fresh-keeping bag prepared by the method can inhibit the respiration intensity of the fruits and the vegetables, reduce the activity of internal enzymes of the fruits, keep the freshness of the vegetables and the fruits, and simultaneously can reduce the gas releasing times, thereby being capable of reducing energy consumption and bag damages during operation, reducing the cost, and ensuring the quality of the stored products.

The invention relates to a normal-temperature refreshing method of Baoshan persimmon, which comprises the following steps: after harvest of the persimmon, selecting the persimmon which is almost ripe and has no damage or diseases, spreading preservative consisting of table salt, 1-MCP, sec-butylamine and carbon dioxide on the selected persimmon; bagging in a polyethylene film refreshing bag; and then sealing and preserving at normal temperature. The normal-temperature refreshing method is simple, economical and practical and is easy to mass promotion. The persimmon preserved by the method can be kept at normal temperature for 30-50 days. The method has good preservation effect on the persimmon and can keep the fresh appearance and good taste of the preserved persimmon also can keep the hardness and quality of the preserved persimmon; and the persimmon preserved by the method meets the indexes of product standard and has longer shelf life, good market prospects and high economic and social benefits.

The invention discloses an antibacterial emulsion for fresh keeping of var. ramosa Hort. and a method for preparing a var. ramosa Hort. fresh keeping film. Plant essential oil, carbon quantum dots, aco-emulsifier, an emulsifying agent and distilled water are mixed in a specific sequence and a technology so that a microemulsion is prepared. According to the antibacterial emulsion disclosed by theinvention, a carbon quantum dot technique is introduced into the field of fresh keeping of vegetables for the first time, the characteristics of the carbon quantum dots and the characteristics of antibacterial plant essential oil are sufficiently utilized, and the antibacterial emulsion good in dispersibility, stable in film formation and high in bacteriostasis capacity is obtained. The antibacterial emulsion and propolis liquid are compounded to obtain a mixture, then the mixture is coated onto packaging films to be used for fresh keeping of the var. ramosa Hort. in the warehouse storing course, respiratory intensity of the fresh-cut var. ramosa Hort., microorganism growth and activity of polyphenol oxidase can be well restrained, VC losses in the storage period can be reduced, and favorable organoleptic quality of the var. ramosa Hort. can be maintained. After the fresh-cut var. ramosa Hort. coated with the fresh keeping film is in low-temperature preservation under the condition of4 DEG C, the shelf life can be prolonged to 10-15 days.

The invention provides a method for effectively controlling respiration intensity and browning of fresh-cut Chinese yam, which comprises the steps of: picking up, cleaning and sterilizing Chinese yam, treating the Chinese yam in hot water with the temperature of 35 to 50 DEG C for 20 to 40 minutes, rapidly cooling, peeling and slicing, soaking the cut Chinese yam in clean water for 8 to 15 minutes, afterwards, removing surface moisture, and then packaging, refrigerating, or marketing and selling. The heat treatment prior to fresh-cutting of Chinese yam can inhibit the respiration intensity thereof obviously and control surface browning thereof effectively so that the fresh-cut Chinese yam keeps fresh in color for a long time, thus, the method adopted is good in effect and high in safety.

The invention discloses a phase temperature controlled atmosphere fresh-keeping storehouse for fruits and vegetables. The storehouse comprises an outer sleeve storehouse, an inner sleeve storehouse and a buffer area formed by a space between the outer sleeve storehouse and the inner sleeve storehouse. The walls of both the outer sleeve storehouse and the inner sleeve storehouse are of sandwich structures; a ventilation port communicated with the buffer area is formed in the body of the inner sleeve storehouse; a fan is arranged on the ventilation port; a temperature control type cold air blower is arranged on the inner wall of the outer sleeve storehouse; an air circulating device and an air purifying device are arranged in the buffer area; one or more inner sleeve storehouses arranged; a ventilation channel is formed in the bottom of the inner storehouse. By guaranteeing the stabilization of inner and outer environments of the storehouse and avoiding the fluctuation of the temperature of storages, the life state of heat transfer non-mass transfer in the storage period of agricultural products is guaranteed, and therefore the fruits and vegetables are kept fresh.

The invention discloses a method for prolonging the refreshing time of yellow peach slices. The method comprises the following steps of: (1) preparing a film solution : dissolving chitosan into distilled water, stirring, then, adding glacial acetic acid to prepare a chitosan solution, stirring at the temperature of 18-22 DEG C, adding glycerol and Tween 80 into the chitosan solution and stirring, regulating the pH value to be 5.6 by using a NaOH water solution, and filtering to obtain the film solution; and (2) carrying out film coating treatment: immersing the slices into the film solution, and taking out the slices and draining. According to the method, the loss of vitamin C in the yellow peach slices can be effectively reduced, the increases of the activity of polyphenol oxidase and the relative conductivity are retarded, the browning is inhibited, and the loss of juice is reduced; and the shelf lives of the yellow peach slices are obviously prolonged, so that the yellow peach slices have excellent shelf quality.

The invention provides a coated-type ginseng fresh-keeping film, and belongs to the technical field of agriculture. The invention assists in solving problems of ginseng fresh-keeping difficulty after harvesting, ginseng storage and transportation difficulty, ginseng water content loss, and ginseng effective component loss currently. According to the ginseng fresh-keeping film provided by the invention, corn starch is adopted as a main raw material; food raw materials are adopted as a plasticizing agent and a thickening agent; and natural antibacterial active substances are used for improving antibacterial and fresh-keeping capacities of the edible film. With a coating method, the film is coated on the surfaces of ginseng, such that water content loss can be reduced, respiration effect can be inhibited, and microbial growth can be inhibited. With the film provided by the invention, color, taste, and shape of ginseng after 180 days of preservation are not substantially changed, and contents of components such as total saponin and total sugar are not substantially reduced.

The invention provides a fresh-keeping method of fresh fruits and relates to fruit fresh-keeping. The fresh-keeping method comprises the following steps: (1) adding trehalose, sorbitol, vitamin C, polylysine and water into fish scale gelatin to obtain fresh-keeping film liquid; (2) rinsing fresh fruits; (3) immersing the rinsed fruits in the fresh-keeping film liquid, taking out the fruits, drying by air and storing. A rinsing solution composed of antibacterial and fruit breathing inhibiting components, a surfactant and the like is used for pre-treating the fresh fruits so as to effectively clean dirt, putrefying bacteria and part of agricultural residues on the surfaces of the fresh fruits and inhibit the breathing strength of the fruits; the fresh-keeping film liquid containing moisture-preserving, antibacterial and anti-oxidizing components and the like is used for immersing and coating; finally, the fruits are subjected to air drying treatment at a low temperature so as to form moisture-preserving, antibacterial and anti-oxidizing transparent thin films which can not be easily found by naked eyes on the surfaces of the fruits; therefore, the fresh fruits are protected and the shelf life of the fruits is prolonged.

The invention belongs to the field of fresh keeping of fruits and vegetables, and discloses a fresh keeping method for mulberry. The method comprises the following steps of: picking medium mulberry, putting into a polyethylene terephthalate (PET) plastic box, performing quick ice temperature pre-cooling under the condition that the plastic box is open, adding p-cymene, quickly covering the plastic box, and storing at a low temperature. By the method, the respiration intensity of the mulberry can be effectively inhibited, hardness of fruits is kept, and rot is reduced; after the mulberry is stored for 15 days by adopting the method, high quality of the fruits is still kept, and the rotting rate is only 4.4 percent; and the method is high in safety and easy and convenient to operate.

The invention discloses a method for improving the physiological and biochemical characteristics of a bagged gala apple in a storage period. The method is characterized in that the bagged gala apple is subjected to 1-methylcyclopropene (1-MCP) treatment after being picked and put into a freshness protection package to be stored at normal temperature. A 1-MCP treatment method comprises the steps of putting the bagged gala apple in a closed container, filling 1-MCP with the concentration of 0.5mL / L into the closed container, and sealing and maintaining for 20-30h at the temperature of 20-25 DEG C. The method has the advantages that the fruit is subjected to 1-MCP treatment after being picked, 1-MCP is served as a gas to be filled into the fruit, and the respiration intensity, relative membrane permeability, malondialdehydebis content and weight loss ratio of the fruit are inhibited through inhibiting ethylene, so that firmness and quality of the fruit are effectively maintained; and a freshness protection package storage technology can be effectively applied to keep the bagged gala apple fresh at normal temperature.

The invention provides a method of storing camellia kernels; the dried camellia kernels are packaged by a plastic bag, the plastic bag is vacuumized and filled with nitrogen gas, and thus the camellia kernel respiratory intensity and the mould activity can be effectively inhibited, and purposes of killing insect pests and preventing moisture absorption are realized. Moreover, through vacuumizing to 44800-45000 Pa, the problem that the camellia kernels are easily deformed to produce oil and thus the storage effect cannot be reached is avoided when the vacuum degree is too high. According to the method of storing the camellia kernels, and through setting a temperature of a storage room, the problems that the camellia kernels are corrupted, go mouldy, are immersed with oil and go bad because the fatty acid value of the camellia kernels is significantly increased when the camellia kernels are at the temperature of 26 DEG C or more are avoided, and the camellia kernels are allowed to be stored with guarantee of the quality for a longer term in the storage room.

The invention relates to the technical field of fresh keeping for picked agricultural products, in particular to a physical fresh keeping method of lentinus edodes. The physical fresh keeping method comprises the following steps of enabling fresh lentinus edodes to be subjected to dehydration treatment, then performing pressure reduction treatment under the condition of pressure being 0.030-0.035MPa, and finally storing the treated lentinus edodes into thin film bags until a storage period is finished. Compared with a conventional low-temperature fresh keeping method, the physical fresh keeping method disclosed by the invention has the advantages that the storage period can be prolonged to 42 days or above from 28 days, a chemical fresh keeping agent is not used in the whole fresh keeping process of the lentinus edodes in the physical fresh keeping method, the fresh keeping effects are good, and the physical fresh keeping method is a green safe new physical storage and fresh keeping method.

The invention discloses a mango preservative, relating to the technical field of fruit preservation. The mango preservative is prepared from the following raw materials by weight percent: 2.8-7.5% of sodium chloride solution, 20-30% of folium artemisiae argyi extract, 20-30% of houttuynia cordata extract, 10-18% of aloe extract, 5-10% of traditional Chinese medicine extract, 10-18% of starch emulsion, 0.5-1.2% of nanometer TiO2 and 7-8% of water. According to the mango preservative, the folium artemisiae argyi extract, the houttuynia cordata extract, the aloe extract, the traditional Chinese medicine extract, the film-forming material and the nanometer material are combined for effectively restraining the microbial reproduction after the harvest, restraining the respiration rate of mango, reducing respiration consumption, controlling mango water loss and prolonging the storage life of the mango.

The invention relates to the technical field of storage fresh keeping, in particular to a storage fresh keeping method of plant type agricultural products. The method comprises the following steps ofStep 1, treatment before harvesting; Step 2, ultrasonic soaking; Step 3, surface recrystallization; Step 4, partial freezing treatment; and Step 5, packaging. When the storage fresh keeping method isused, the shelf life of the plant type agricultural products can be prolonged; the cleaning is easy; no residue is left; the storage fresh keeping method is suitable for the storage of various kinds of fruits, vegetables and traditional Chinese medicinal materials; and the interior quality cannot be influenced. A membrane structure is sequentially formed on the surfaces of plant type agriculturalproducts; the surface layer functional group type of plant type crops is improved; the breeding of harmful microbes on the surface is prevented; a multilayer pore structure is formed at the surface layer; the air permeability and water permeability effects are improved; the breathing intensity of the plant type crops after the harvesting is inhibited; and finally, the membrane structure with a ultraviolet light resisting effect is also formed.

The invention discloses a composite biological fresh keeping agent and an application thereof to fresh keeping of edible mushrooms. The composite biological fresh keeping agent is prepared from 5-15 parts of edible mushroom enzymolysis peptide, 20-40 parts of chitosan, 5-15 parts of a traditional Chinese medicine extract, 5-15 parts of a spice extract, 5-15 parts of lactic acid bacteria metabolismproducts and 900-960 parts of water. The composite biological fresh keeping agent is widely applied to fresh keeping of the edible mushrooms. The edible mushrooms are subjected to soaking, sprinklingor film coating with the composite biological fresh keeping agent, and then the edible mushrooms are sealed in a fresh keeping film for refrigeration. The composite biological fresh keeping agent isbroad in raw material resource, the preparation technology is simple, and the composite biological fresh keeping agent is safe and free from toxin, and convenient to use, can effectively maintain thenutrients of the edible mushrooms, can delay the time that the edible mushrooms are putrid and deteriorated, and can prolong the storage period.

The invention discloses fresh keeping tablets for grapes. The fresh keeping tablets are prepared from the following raw materials in percentage by weight: 60-70% of a fresh keeping agent, 2-4% of a Chinese herbal medicine antibacterial agent, 10-20% of a slow-release agent, and 1-2% of magnesium stearate, wherein the Chinese herbal medicine antibacterial agent is selected from but not limited to one or several kinds of celery seeds, dill seeds, alpine yarrow herb, hyssopus officinalis and camomile; the slow-release agent is selected from starch and / or microcrystalline cellulose; the fresh keeping tablets are prepared through the following steps: crushing the raw materials, screening the crushed materials, feeding the screened materials through calculation, mixing the fed materials, preparing wet granules, baking the wet granules, enabling the baked granules to be made into whole granules, totally mixing the whole granules, and tabletting the mixed granules, wherein the weight of each fresh keeping tablet is 0.7-0.8g. The fresh keeping tablets for the grapes provided by the embodiment of the invention have the advantages that in the storage and transportation process, the grapes stored with the fresh keeping tablets are high in fresh keeping degree, and the fresh keeping tablets take effect quickly, are convenient, simple and safe, and are free from any side effects. The grapes can maintain the original color and the original flavor for a long term.

The invention discloses a device for keeping fresh by controlled atmosphere combined with light, aiming to provide a device for effectively inhibiting the respiratory intensity of fruits and vegetables through the combination of weak light and gas components under the condition of weak light, which is beneficial to prolonging the shelf life of fruits and vegetables. The device comprises a box, a temperature and humidity regulation system, a gas composition regulation system, a light regulation system and an exhaust unit; the gas composition regulation system includes a nitrogen making machine,a gas composition acquisition unit, a gas transportation unit and a gas analyzing unit, and the nitrogen making machine is communicated with the inside of the box; the light regulation system includes a light parameter acquisition unit, LED modules and an LED controller, the LED modules include a red light module and a blue light module which are installed at the top of the box, and the total light intensity of red light of the red light module and blue light of the blue light module are 8-15 mu mol m<-2> s<-1>. The respiratory intensity of the fruits and vegetables is effectively inhibited through comprehensive control, the storage period and preservation period of the fruits and vegetables are prolonged, and more convenient adjustment operation is achieved.

The invention discloses an automatic refrigeration storage for fruit and vegetable fresh keeping. A civil assembly combined type storage body is adopted, and no cold bridge building envelope is provided. According to a refrigeration device, a refrigeration unit is arranged outside the refrigeration storage, and a multi-element evaporation device and the refrigeration unit are connected in the storage. According to the automatic refrigeration storage, air temperature in the storage and temperature of an evaporator are monitored respectively and controlled in a combined mode, and external heating is not needed for melting and removing a frost layer on the surface timely molten. Compared with an existing cold air circulation refrigeration storage, operation of the refrigeration unit and a cold air fan is monitored in real time through temperature detection, the degree of automation is high, manual routing inspection is not needed, door opening and closing frequency is reduced, over 30% of energy and 90% of manpower are saved compared with a conventional refrigeration storage, and over 9% of energy is saved compared with external heating frost melting.

The invention provides a lotus seed color-protecting and fresh-keeping method and a fresh-keeping lotus seed. The method comprises the following steps: 1) soaking lotus seeds in a color-protecting solution; 2) drying the lotus seeds treated in the step 1), and soaking the lotus seeds in electrolyzed oxidizing water; and 3) enabling the lotus seeds treated in the step 2) to be in contact with a composite preservative for coating the lotus seeds, then carrying out calcium chloride crosslinking on the coated lotus seeds, and performing film formation. When fresh keeping is carried out on fresh lotus seeds by adopting the method, the fresh lotus seeds can be preserved for at least 90 days or more under a condition of 1-4 DEG C. The lotus seeds have no peculiar smell in the preservation periodand has no obvious browning on the outer skin, and the total number of microbial colonies is lower than 5000 CFU / g, so that original color, flavor and nutritional value of the lotus seeds are effectively maintained, the storage time of the fresh lotus seeds is greatly prolonged, and the regional limitation problem of sale of the fresh lotus seeds is solved.