40results about How to "Reduce decay loss" patented technology

The invention relates to a preparation method of a fresh-keeping film with high carbon dioxide permeability and an application thereof on the preservation of fruits and vegetables. The prepration methThe invention relates to a preparation method of a fresh-keeping film with high carbon dioxide permeability and an application thereof on the preservation of fruits and vegetables. The prepration method of the film comprises the steps of: fully mixing polyethyleneimine water solution with polyvinyl alcohol water solution, then evenly coating the mixture on non-woven fabric and drying at specific tod of the film comprises the steps of: fully mixing polyethyleneimine water solution with polyvinyl alcohol water solution, then evenly coating the mixture on non-woven fabric and drying at specific temperature. The permeability coefficient of carbon dioxide of the prepared film is higher than 4 multiplied by 10<6>ml / m<2> d a tm, and the permeability ratio of carbon dioxide / oxygen is higher than 3emperature. The permeability coefficient of carbon dioxide of the prepared film is higher than 4 multiplied by 10<6>ml / m<2> d a tm, and the permeability ratio of carbon dioxide / oxygen is higher than 350. When in application, the prepared film is cut into small pieces according to needs, and the edges of the small films are thermally adhered on an ordinary polyethylene or polyvinyl chloride fresh-k50. When in application, the prepared film is cut into small pieces according to needs, and the edges of the small films are thermally adhered on an ordinary polyethylene or polyvinyl chloride fresh-keeping bag to prepare a fresh-keeping bag with high carbon dioxide permeability. The fresh-keeping bag has obvious effects on the air conditioned preservation of the fruits and the vegetables which areeping bag to prepare a fresh-keeping bag with high carbon dioxide permeability. The fresh-keeping bag has obvious effects on the air conditioned preservation of the fruits and the vegetables which are vulnerable to the carbon dioxide, such as winter jujubes, pears, sweet pepper, Fuji apples and so on. The use of the fresh-keeping bag can reduce the carbon dioxide concentration in the fresh-keepine vulnerable to the carbon dioxide, such as winter jujubes, pears, sweet pepper, Fuji apples and so on. The use of the fresh-keeping bag can reduce the carbon dioxide concentration in the fresh-keeping bag with the pears, winter jujubes and the like to be lower than 0.5 percent, thereby prolonging the shelf lives thereof and reducing the decay loss after the storage.g bag with the pears, winter jujubes and the like to be lower than 0.5 percent, thereby prolonging the shelf lives thereof and reducing the decay loss after the storage.

The invention relates to a compound preservative for citrus and a preparation method thereof. The compound preservative for citrus is prepared from the following components in percentage by weight: 25%-40% of polyhexamethylene biguanidine hydrochloride, 10%-20% of 2-phenylphenol sodium salt, 3%-5% of polyethylene glycol, 2%-5% of sorbitol, 4%-7% of propylene glycol, 5%-8% of tween-80 and the balance being water. The compound preservative for citrus provided by the invention can effectively prevent diseases of citrus during storage, particularly sour rot, reduce the disease incidence and the rotting rate of citrus, decrease the diseases such as sour rot, prolong the storage period and shelf life of fruits and reduce the post-harvest loss. The compound preservative for citrus provided by the invention is made from medicinal and food grade raw materials, so that the preservative is safe and environmentally friendly. The preparation method is simple and is low in cost, and the compound preservative is stable in property and convenient and flexible to use and is a novel, safe, environment-friendly and efficient preservative for citrus with huge market potential.

The present invention relates to a strain for food preservation and its antibacterial product, belonging to the field of food bio-technology. The antibacterial product produced by Bacillus subtilis strain fmbJ has obvious depressing effect for main pathogenic bacteria and putrefactive bacteria in the food, including 7 Gram-negative bacteria, 3 Gram-positive bacteria and 4 moulds. Its production process includes the steps: slope, shave-flask seed, seed tank, fermentation tank, separation extraction and antibacterial metabolic product.

The invention discloses a low-temperature freshness preservation box for fresh fruit corn cobs and a manufacturing method. The low-temperature freshness preservation box for the fresh fruit corn cobs comprises a box body and a box cover. The box body comprises an inner box main body and an outer box main body. A cavity is formed between the inner box main body and the outer box main body and is filled with an ice layer. A temperature sensing probe is further installed in the cavity and is in power connection with a temperature controller installed on the outer portion of the outer box main body. Vent holes are formed in the wall of the inner box main body. The outer box main body is of an opened structure. The box cover is buckled and pressed at the opened position of the outer box main body. The invention further discloses the manufacturing method at the same time. The box body is moderate in size, convenient to carry and capable of being used for long-distance transportation, short-time freshness preservation storage can be conveniently achieved for consumers when the fresh fruit corn cobs are sold in whole boxes, and contamination of corn bran, ice cubes and other waste to the market environment is also reduced for dealers.