51results about How to "Simple preservation method" patented technology

The invention provides a sweet potato preservation agent and a sweet potato preservation method. The sweet potato preservation method comprises the following steps: selecting normal sweet potatoes without wormholes, damage and deterioration; by mass percent, adding 3%-8% of buckwheat honey and 1%-2% of rape pollen into 90%-95% of aseptic water, stirring to be uniform to prepare the preservation agent, and uniformly spraying the preservation agent to the selected sweet potatoes to ensure that all parts of each sweet potato can absorb the preservation agent; naturally drying the sweet potatoes sprayed with the preservation agent, and storing the sweet potatoes at the normal temperature in a dry ventilated environment. The preservation agent provided by the invention is easy to prepare; the selected raw materials are high in safety and harmless to a human body; the sweet potatoes preserved by adopting the preservation agent do not contain any substance harmful to the human body, are high in eating safety and easy to preserve, has a good preservation effect, and can be preserved for more than 8 months at the normal temperature.

The invention relates to a cowpea fresh-keeping agent and a method for keeping cowpea fresh by the cowpea fresh-keeping agent. The fresh-keeping agent is prepared by adding 1.0-1.5 g of sodium alginate, 2-3 g of citric acid, 1-2 g of ascorbic acid and 0.5-1 g of procyanidine in 1 kg of pure water or cool plain boiled water sequentially, and stirring while adding, wherein the later agent is added after the former agent is completely dissolved, until the agents are completely dissolved. The method for keeping cowpea fresh by the cowpea fresh-keeping agent comprises the following steps: removing impurities from the fresh cowpeas, washing and drying the cowpeas, soaking the cowpeas for 10 min with a chlorine dioxide solution with the concentration of 150 ppm, then fishing up the cowpeas and drying, placing the cowpeas into 50 DEG C hot water to be treated for 3-5 min, cooling in pure water, and fishing up the cowpeas and drying, placing in the fresh-keeping agent to soak for 5-10 min, fishing up the cowpeas and drying, packaging the cowpeas by a polyvinyl chloride film, and storing at 8-12 DEG C. The raw materials for the fresh-keeping agent are easy to obtain; the fresh-keeping method is simple and feasible; and the cowpea fresh-kept by the method can be kept fresh for 21-25 days.

The invention relates to the technical field of freshness keeping of plants and particularly relates to a freshness-keeping method of Chinese toon sprouts. The freshness-keeping method comprises the following steps: heating for dissolving 1-1.1 parts of allicin, 0.5-0.8 part of aloin, 0.2-0.25 part of ursolic acid, 0.15-0.18 part of matrin and 4-7 parts of white granulated sugar into 100 parts of an ethanol solution with the concentration of 8%-10% to obtain antibacterial freshness-keeping liquid; spraying the antibacterial freshness-keeping liquid on the surfaces of Chinese toon, and bundling the sprayed Chinese toon according to grades, wherein 100g-200g of Chinese toon are bundled into one small bundle; filling the Chinese toon into a light-proof freshness-keeping bag; and introducing hydrogen gas into the light-proof freshness-keeping bag, and then sealing, wherein the concentration of the hydrogen gas in the sealed light-proof freshness-keeping bag is 85%-90%. The freshness-keeping method of the Chinese toon is simple and feasible and has relatively low freshness-keeping cost; and the room-temperature preservation time of the Chinese toon can be remarkably improved, and the taste, aroma and original color and luster of the Chinese toon can be kept very well.

The invention discloses a mango preservation method which comprises the following steps of: cleaning surfaces of mangoes by use of a mixture of ethanol, aether, water and flour, and then rinsing the mangoes with clear water for 1-2 times; and after the mangoes are washed clean, placing the mangoes at a temperature of 10 DEG C below zero, taking out the mangoes, soaking the mangoes with a cordate houttuynia extraction solution for 20-30 minutes, performing primary airing on the surfaces of the mangoes, soaking the mangoes with a mango antistaling agent for 10-30 seconds, fishing out the mangoes, and performing secondary airing on the mangoes, wherein the weight ratio of ethanol, aether, water and flour is 6:1:3:0.2. According to the method disclosed by the invention, the mangoes are cleaned by use of a mixture of ethanol, aether, water and flour, then pre-cooling is performed on the mangoes at an ultralow temperature, further cordate houttuynia extraction solution is adopted soak the mangoes so as to achieve a sterilization and disinfection effect, and then the mangoes are soaked with the antistaling agent, so that a preservation process is finished, and the obvious effects of preventing corruption, conserving water, preventing qualitative change, resisting oxidation and the like can be achieved. The method disclosed by the invention is simple and easy to operate, short in operation time and low in operation cost.

The invention discloses a method for preserving pollen of asteraceae and allied plants, belonging to the field of hybridizing and breeding of chrysanthemums. The method comprises the following steps of: putting collected fresh pollen in a tinfoil paper parcel after airing for 1-2 h, preserving the pollen at -80-4 DEG C, and carrying out pollen activity detection one time every two months so as to evaluate the preserving activity of the pollen. Aiming at the asteraceae and allied wild species, a scientific and simple pollen preserving method is provided; the method is beneficial to developing the hybridizing and breeding work without time difference and geographic isolation; furthermore, the preserving temperature most suitable for maintaining the activity of the pollen is explored.

The invention discloses a gas mixture for keeping freshness of a fresh barbary wolfberry fruit and a fresh keeping method of the fresh barbary wolfberry fruit. The gas mixture for keeping freshness of the fresh barbary wolfberry fruit is composed of the following components by weight percentage: 85-96% of nitrogen, 1-10% of carbon dioxide and 1-6% of oxygen. The fresh keeping method of the fresh barbary wolfberry fruit comprises the following steps: putting the fresh barbary wolfberry fruit in a packaging container, introducing the gas mixture into the packaging container and storing at the temperature of 4 DEG C. By adopting the gas mixture provided by the invention, the freshening time of the fresh barbary wolfberry fruit is prolonged; the fresh barbary wolfberry fruit can be stored in the gas mixture for 3-4 days under room temperature and can be at least stored for 20 days at the temperature of 4 DEG C.

The invention relates to a cowpea fresh-keeping agent and a method for keeping cowpea fresh by the cowpea fresh-keeping agent. The fresh-keeping agent is prepared by adding 1.0-1.5 g of sodium alginate, 2-3 g of citric acid, 1-2 g of ascorbic acid and 0.5-1 g of procyanidine in 1 kg of pure water or cool plain boiled water sequentially, and stirring while adding, wherein the later agent is added after the former agent is completely dissolved, until the agents are completely dissolved. The method for keeping cowpea fresh by the cowpea fresh-keeping agent comprises the following steps: removing impurities from the fresh cowpeas, washing and drying the cowpeas, soaking the cowpeas for 10 min with a chlorine dioxide solution with the concentration of 150 ppm, then fishing up the cowpeas and drying, placing the cowpeas into 50 DEG C hot water to be treated for 3-5 min, cooling in pure water, and fishing up the cowpeas and drying, placing in the fresh-keeping agent to soak for 5-10 min, fishing up the cowpeas and drying, packaging the cowpeas by a polyvinyl chloride film, and storing at 8-12 DEG C. The raw materials for the fresh-keeping agent are easy to obtain; the fresh-keeping method is simple and feasible; and the cowpea fresh-kept by the method can be kept fresh for 21-25 days.

The present invention relates to a preservation method of grapefruits and belongs to the technical field of fruit preservation. The preservation method comprises the following steps: rice and rice bran are used as raw materials, the rice and rice bran are respectively subjected to mildewing and de-mildewing treatment to obtain modified rice and modified rice bran, then Chinese herbal medicines of litsea cubeba leaves, etc. are subjected to ultrasonic extraction, natural preservative organic substances of oils, phenols, etc. in the Chinese herbal medicines are extracted, the modified rice and the modified rice bran are used as a carrier, the modified rice and the modified rice bran adsorb the natural preservative substances, roasting is conducted, the roasted materials are smoked, smoked gas is collected, and the smoked gas and the grapefruits are placed into a vacuum bag for sealing treatment, so that the smoked gas can penetrate into the grapefruits and a layer of dense protective film is formed between the grapefruit skins and flesh to reach the preservation purpose. The preservation method is good in the preservation effect on the grapefruits, water is not reduced with the increase of the preservation time, and the grapefruits are long in the preservation time and can be stored and preserved for 3-4 months. The natural preservation substances are used, toxic substances do not remain, and harm to human body health does not be caused.

The invention mainly relate to the technical field of plantation, and discloses a leek fresh-keeping method. The method comprises the following steps: removing impurities from leek, drying the leek, humidifying the leek, and packaging the leek. The method is simple, prolongs the fresh-keeping life of the leek to 35-40 d, allows the serviceability rate of leek stored for 40 d to be 86.3%, and saves the economy cost by 14.7%; impurities are removed from the leek to remove most impurities and delayed leaves; water sprinkling is prevented, and drying is carried out, so breathing of the leek is reduced, and many nutrient components are reserved; sprinkling of a small amount of a sucrose solution inhibits damages of breathing of microbes and the leek to chlorophylls, and keeps the leek fresh and green; and the humidified leek is placed in a storage chamber, so breathing of the microbes and the leek is inhibited, many nutrient components are reserved, and the fresh-keeping time of the leek is prolonged.

The invention discloses an outdoor gallery type storage and fresh keeping method of fresh ginger. The outdoor gallery type storage and fresh keeping method of fresh ginger comprises the following steps of firstly, digging a bar-shaped gallery under the floor of the flat ground, wherein vent pipes are arranged in the bar-shaped gallery, and a simple shack is built above the bar-shaped gallery; and then, selecting ginger blocks which are tidy in size, good in quality and free from diseases, enabling the selected ginger blocks to be piled in a layered manner in the bar-shaped gallery, and finally, enabling the surface of the ginger on the top layer to be covered with a thermal insulation layer of which the thickness is adjustable. The fresh keeping method disclosed by the invention is simple and easy to operate, not only has the advantages of being energy-saving, reducing consumption, and being low in costs, simple in material selection, labor-saving, time-saving, safe and suitable for use and high in maneuverability, but also is simple and convenient to manage during storage, and long in fresh-keeping time of the fresh ginger. The product quality and the fresh degree of the stored fresh ginger can be completely guaranteed, the rot rate of the fresh ginger is effectively reduced, the storage loss of the ginger blocks is reduced, the added value of the fresh ginger and the income of ginger planters are increased, and the generalization, the popularization, the implementation and the application of the fresh keeping method by the ginger planters are facilitated.

The invention relates to a preservation method of vegetable sweet potato stem apexes. The method comprises the following steps: collecting stem apexes of which the branch length is 8-10cm, aligning, bundling the stem apexes (0.2-0.3kg / bundle), and piling the bundled stem apexes in an open gap-bearing plastic crate; transferring the stem apexes into a refrigerator, and precooling for 12-18 hours, wherein the preset temperature of the refrigerator is 8-12 DEG C; transferring the stem apexes into a closed environment, and fuming with 0.5-2.0 mu L / L 1-methylcyclopropene gas for 18-24 hours; transferring the stem apexes into the refrigerator, and cooling for 12-24 hours, wherein the preset temperature of the refrigerator is 4-6 DEG C; and finally, putting the stem apexes into special preservation bags with the thickness of 0.05mm (1-5kg / bag), tightening the bag openings, and storing in a 4-6-DEG C refrigerator to the end. The method can prolong the preservation period of the stem apexes from 2-4 days in the normal state to 7-12 days, and is capable of obviously postponing the yellowing and rotting of the stem apexes, lowering the loss of the nutrients and keeping the freshness.

The invention discloses a method for refreshing mangosteen and belongs to the field of fruit refreshing. The method comprises the following steps: taking sticky rice and fine rice bran as carriers; adding the sticky rice into anticorrosion Chinese herbal medicines including cardamom, and soaking; airing and milling and then mixing with the fine rice bran treated with acetum; under the effects of highland barley wine and acetum, enabling the active ingredients in the Chinese herbal medicines to attach to the surfaces of the sticky rice and fine rice bran; baking and frying, and then causing the organic components in the sticky rice and fine rice bran permeate into the mangosteen peel under the roasting effect of charcoal; and forming a compact film between the inner film layer of the mangosteen peel and the pulp, thereby isolating the outside air and achieving the purpose of refreshing mangosteen. The method for refreshing mangosteen has the beneficial effects that the natural anticorrosion organic components are fully utilized to refresh mangosteen, the rotten speed of the mangosteen pulp can be effectively restrained, the color of the mangosteen peel can be maintained, the increasing of the hardness of the mangosteen shell can be delayed, the freshness can be maintained and the storage time can be prolonged for 20-25 days.

The invention discloses an application of plant polyphenols in preparing a pesticide for preventing Penicillium digitatum after harvesting of citrus and relates to an application of tannin in preparing a pesticide resisting Penicillium digitatum. The adopted tannin is natural polyphenol compounds, has a better inhibition function on spore germination and mycelial growth of Penicillium digitatum of the citrus, can remarkably reduce occurrence of Penicillium digitatum after harvesting of citrus fruits, effectively prolongs the storage period of the citrus fruits, does not affect the quality of the citrus fruits and has a good application prospect in the field of preservation of the citrus fruits.

The invention discloses a method of pure-natural fresh keeping of lemon. The method includes the following steps: picking healthy and matured lemons in a complex shear manner and allowing the lemons to stand in field for several hours; 1) soaking the lemons in a preservation solution, which is prepared by squeezing fresh lemon and diluting the lemon juice by 300-1000 times, and adding sucrose until the concentration is 10-30 wt%; 2) air-drying the lemons, and coating the lemons individually by polyethylene fresh keeping film and storing the lemons indoor. The fresh keeping method is safe, simple, practical and low-cost, has good fresh keeping effect and can effectively delay senility of the lemons and maintain the quality of the lemon, and is suitable for promotion and application. The fresh keeping method can greatly alleviate color change, water loss and internal quality change of the lemons during storage, maintains the freshness of the lemons and prolongs the shelf life and fresh-keeping time of the lemons as most as possible.

The invention discloses a modified atmosphere packaging method of chilled fresh pork. The technological process of the method includes sequentially subjecting domestic animals to upside hanging, killing, bleeding, peeling, lymph removing, carcass finishing and weight checking; cleaning lumens, and performing bristle picking, cutting, deboning and fresh meat cutting; spraying a 3%-5% of a lactic acid solution on the surface of the meat and then discharging acid; performing packaging by using a modified atmosphere mode; and performing sesame freezing for 7-10 minutes, performing irradiating with 1.0myqd of Cc<60> and refrigerating, wherein the matching ratio of gas volume is 25% of CO2, 50% of O2 and 25% of N2, the temperature of sesame freezing is not higher than -40 DEG C and not lower than -20 DEG C, irradiation time of a packing size below 10<-3> m<-3> is not larger than 0.8-1 hour, and volume irradiation time of a packing size of 1*10<-3>-3*10<-3> m<3> is not larger than 1.5-2 hours. The method is simple, good in fresh preservation effect, low in cost, long in fresh preservation time, free from influencing qualities of meat and capable of effectively reducing damage of chemical preservative to human bodies.

The invention discloses a preservation method of tomatoes. The method comprises the following steps: selecting picked fresh tomatoes of which the red skin accounts for over 100% of superficial area; classifying, namely classifying the tomatoes according to the size; cleaning, namely mechanically cleaning for 2 minutes after using normal temperature water at 10 DEG C, and airing by using an air dryer; vacuum packaging, namely pumping pressure and vacuum packaging under eight barometric pressures; high-temperature sterilization, namely putting the vacuum packaged tomatoes into a sterilization pot, adding water, and raising the temperature to 100 DEG C from normal temperature within 20 minutes; and cooling to normal temperature after preserving heat for 20 minutes, and taking out to obtain the product. No preservative, corrosion remover or pigment is utilized, fresh mouthfeel and quality of red dates can be kept, and the tomatoes can be stored for 24 hours at normal temperature. The preservation method disclosed by the invention is simple in steps, and applicable to practical production, out-of-season selling of the fresh dates in the market can be achieved, the supply time of the fresh tomatoes is balanced, the supply in low and peak seasons is adjusted, the industrial structure of deep processing of the fresh tomatoes is adjusted, the out-of-season price difference of the tomatoes is improved, and economic income of agricultural products is increased.

The invention discloses a fruit and vegetable preservative and a preparation method and application thereof. The preparation method comprises the following steps: selecting a wood raw material, and drying the wood raw material to obtain a dried wood raw material; crushing the dried wood raw material to obtain a crushed wood raw material; carrying out rotary grinding on the crushed wood raw material in an alkaline aqueous solution of a bleaching agent to obtain wood fiber suspension; adding the wood fiber suspension into an oxidant solution, and carrying out ultrasonic treatment to obtain a wood microfiber suspension; filtering the wood fiber suspension, and then cleaning and drying to obtain the fruit and vegetable preservative. The fruit and vegetable preservative is a green edible material; the fiber size is 3-1000 nm, the nano effect is high, water loss on the surfaces of fruits and vegetables can be effectively controlled, the efficient fresh-keeping effect is achieved on the surfaces of the fruits and vegetables, the fruit and vegetable preservative is suitable for fresh keeping of large-batch fruits and vegetables and also suitable for fresh keeping of a small number of fruits and vegetables in families, and the fresh-keeping method is simple.

The invention discloses a fresh keeping method for bananas, and belongs to the field of fresh keeping for fruits. The fresh keeping method comprises the following steps of grinding anticorrosive Chinese herbal medicines of semen sinapis and the like into powder, and immersing the powder in water; then adding an ethanol solution and milled rice for soaking, performing natural airing, performing powder grinding, and mixing powder with fine rice bran so that active ingredients in Chinese herbal medicines are adsorbed to the surface of the milled rice and the surface of the fine rice bran; then performing baking and stir-frying, under the roasting effects of charcoal, enabling organic ingredients in the milled rice and organic ingredients in the fine rice bran to be penetrated into banana peel, and forming a layer of compact films between an internal film layer of the banana peel and banana pulp so as to isolate outside air and achieve the purpose of keeping banana fresh. The fresh keeping method disclosed by the invention has the beneficial effects that the fresh keeping method is simple, natural anticorrosive organic ingredients are fully utilized for keeping the banana fresh, the pertinence is high, good anticorrosive fresh keeping effects are achieved, and the storage time of the bananas can be prolonged for 2-3 months; and the fresh keeping method disclosed by the invention is safe and environmental-friendly, free from residues of toxic and chemical substances, healthy and harmless to human bodies, and low in fresh keeping cost.

The invention discloses a refrigeration house type uniform-temperature intelligent fresh-keeping device and a fresh-keeping method thereof. The refrigeration house type uniform-temperature intelligent fresh-keeping device comprises a refrigeration cabinet, a first motor, a first gear, a chain, a mounting frame, refrigeration boxes, a material guiding groove, a second motor, a threaded rod, a first sliding block, a tooth groove, a limiting rod, a second sliding block, a second gear and a rotating door, and the fresh-keeping method comprises the steps that 1, packaging and sealing are conducted; 2, warehousing is conducted; 3, refrigerating is conducted; and 4, warehouse-out is conducted; The refrigeration house type uniform-temperature intelligent fresh-keeping device is safe and reliable, and the plurality of refrigeration boxes are arranged separately, so that goods are prevented from being stacked, extruded and deformed; through cooperative use of the first motor, the first gear, the chain and the mounting frame, the goods in the refrigeration boxes circularly move in the refrigeration cabinet, uniform temperature is guaranteed, and refrigeration and fresh keeping are facilitated; through cooperation of the second motor, the threaded rod, the first sliding block, the tooth groove, the limiting rod, the second gear and the rotating door, the refrigerated cabinet can be automatically opened and closed conveniently, and cold air loss is reduced; and the fresh-keeping method used in the invention is relatively simple and is convenient for enterprise popularization.

The invention discloses a pepper preservation method. The pepper preservation method includes steps: (1) harvesting; (2) soaking in agents; (3) storage selection; (4) bagging; (5) refrigerating; (6) mould prevention. The pepper preservation method is simple, low in cost and long in preservation period, nutrients in peppers can be well kept, the problem of proneness to rotting and spoilage of the peppers is greatly solved, original flavor of the peppers is kept, the perfectness ratio of the peppers is increased, and storage and preservation time is prolonged.

The present invention provides a long time preservation method of flowering Chinese cabbages. The method comprises the following steps: (1) fresh, non-destructive and pest-free flowering Chinese cabbages are selected, the selected flowering Chinese cabbages are washed, and the washed flowering Chinese cabbages are air-dried; (2) a preservative is sprayed on the washed and air-dried flowering Chinese cabbages, the dosage of the spraying is 0.2-0.5% of the weight of the flowering Chinese cabbages, and the preservative comprises the following components in parts by weight: 6-10 parts of a propolis methanol extract, 0.5-0.8 part of polyglutamic acid, 1-2 parts of boric acids, 2-4 parts of calcium nitrate and 1,000 parts of water; and (3) the obtained products in the step (2) are refrigerated or modified atmosphere preserved and refrigerated. The preservation method can enable the preservation period of the flowering Chinese cabbages up to 40-45 days and enable the quality to be basically unchangeable. The raw materials are cheap and easy to obtain, and the preservation method is simple and easy to promote.

The invention discloses a cordate houttuynia preservation method, in particular relates to a method for preserving cordate houttuynia by using gas packing, belonging to the technical field of agricultural food science. The method aims at the characteristics that cordate houttuynia is subjected to brown stain easily, and the brittleness of the cordate houttuynia is reduced in the cordate houttuynia storage process, and can achieve the preservation by using the gas packing method. The method comprises the steps of cleaning the cordate houttuynia, blowing away part of waste heat, pre-cooling, then placing the cordate houttuynia into ethylene / ethylene vinyl alcohol copolymer freshness protection bags, filling a gas formed by mixing CO2, N2 and O2, carrying out heat sealing, and placing the cordate houttuynia in a refrigeration house being 2+ / -1 DEG C for storage. The mixed gas comprises the gases of 20-30% of the CO2, 5-10% of the O2 and the balance being the N2 according to the volume rate. The retain freshness gas mixing accuracy error rate is less than 1.5%; the cordate houttuynia can be stored for 30 days; the edible rate of the cordate houttuynia is more than or equal to 85%.

The invention discloses a fresh-keeping method for a lily fresh cut flower. The method comprises steps of: 1) cutting lily to be picked, and retaining sufficient branch length, wherein a lower cut surface is a slope surface, and upper and middle leaves are kept; 2) after cutting, immediately inserting a lower end of the lily branch downwards into a fresh-keeping liquid containing TDZ for fresh-keeping pretreatment; and 3) pretreating the lily in the fresh-keeping liquid for 12-24 h, and changing the fresh-keeping liquid into clean water. The TDZ can prolong vase life of the lily cut flower, increase the maximal diameter of flower (promoting growth of bud diameter) and delay formation time of the maximal flower diameter; the TDZ treatment can delay degradation of chlorophyll and keep the chlorophyll content at a high level for a long time, thereby delaying leaf senescence of the cut flower; and the TDZ treatment can inhibit respiration of the lily cut flower during a vase period, reduce sensitivity of the lily to ethylene, reduce ethylene release rate of the flower and delay an absorption peak and an ethylene release peak.

The invention discloses a peach preservative which is a mixed solution prepared by blending citric acid, calcium chloride and ascorbic acid, wherein mass concentration of citric acid is 1-2 g / ml, mass concentration of calcium chloride is 2-4 g / ml and mass concentration of ascorbic acid is 0.02-0.1 g / ml. The invention also discloses a peach preservation method which comprises the following steps: harvesting normally-developed peach fruits with no mechanical damage or insect diseases in the maturity period of peaches; putting the harvested peach fruits into a refrigeration house to be precooled to 2-4 DEG C; putting the precooled peach fruits into the peach preservative as mentioned in the claim 1 to be immersed for 5-10 min, and naturally airing the peach fruits; and packaging the peaches processed with the peach preservative with foam mesh bags, and putting the packaged peaches into carton boxes to be ready for transport. The mixed solution prepared by blending of citric acid, calcium chloride and ascorbic acid is used as the peach preservative, and citric acid, calcium chloride and ascorbic acid can together maintain hardness and flavor of peach flesh, inhibit after-ripening and prevent deterioration of the fruits.

The invention provides a preservative for dendrobium officinale kimura ex migo and a preparation method of the preservative. The preservative is prepared from sage essential oil, tea polyphenol, oleum cinnamomi oil, vitamin E and corn liquor. The raw materials for the preservative are food-medicine dual-purpose medicinal materials, green and environment-friendly and have no harm to human health; the preservation effect of the preservative for the dendrobium officinale kimura ex migo is remarkable, and the problem that the preservation time of dendrobium officinale kimura ex migo fresh bars is short is solved. After the dendrobium officinale kimura ex migo fresh bars are treated by adopting a preservation method provided by the invention, the shelf life is greatly prolonged, and the dendrobium officinale kimura ex migo fresh bars can be preserved for half a year or longer without deterioration; in addition, the fresh bars preserved for a long time are full and low in weight loss ratio.

The invention relates to a method for keeping freshness of seed melons, which comprises the following specific steps: a, sterilizing: sterilizing a freshness-keeping storehouse before storing the seed melons; b, selecting the seed melons: selecting the seed melons which are late-maturing in late August and early September, good in appearance and free from external injury and plant diseases and insect pests in the growth period, preserving 4-5 cm of stem, and storing in the freshness-keeping storehouse; c, placing: putting on a shelf in a manner of downwardly placing melon belly and upwardly placing melon back, and placing 2-3 layers of seed melons on each layer of shelf; d, ventilating: opening a window of the freshness-keeping storehouse, ventilating for 5-7 days, closing the window, and keeping at normal temperature till early November; and e, controlling temperature and humidity: beginning to keep the temperature in the middle of November, closely building the window by using a soil blank, heating for 1-2 h every day, controlling the temperature of the freshness-keeping storehouse at 8-11 DEG C, and controlling the humidity at 75-80%. The method for keeping freshness of the seed melons disclosed by the invention is simple and easy to operate, good in freshness-keeping effect and high in commodity; the freshness-keeping period of the seed melons can achieve 5-6 months; the original quality and taste of the seed melons are basically kept; the construction cost of the freshness-keeping storehouse is low, so that energy is saved; and the method for keeping freshness of the seed melons disclosed by the invention is applied to being popularized in the countryside.

The invention discloses a fresh keeping method for picked limes. The fresh keeping method comprises the following steps of picking healthy ripe limes by a complex shearing method, placing the picked limes in the field for several hours, and soaking the placed limes in a mixed solution, wherein the mixed solution consists of ethanol of which the concentration is 20-50wt%, citric acid of which the concentration is 2-5wt%, calcium hydrogen phosphate of which the concentration is 0.3-1.5wt%, cane sugar of which the concentration is 4-8wt% and ascorbic acid of which the concentration is 1-4wt%; after the limes are soaked, airing the soaked limes; and then wrapping the aired limes with polyethylene fresh keeping films separately, and placing the wrapped limes indoors for storage. The fresh keeping method disclosed by the invention is safe, simple, practical, low in cost and good in fresh keeping effects, the ageing of citrus limon can be effectively delayed, the quality of fruits can be kept, the fresh keeping method can be suitable for popularization and application, changes of appearance color of the citrus limon, moisture loss and changes of internal quality of fruits in the storage process can be substantially delayed, the freshness of the fruits can be kept, and the storage fresh-keeping period of the citrus limon can be furthest prolonged.

The invention belongs to the technical field of fresh keeping of fruits, and particularly discloses a fresh keeping method for honey peaches. The fresh keeping method comprises the following steps ofperforming harvesting treatment, performing cleaning, performing sterilizing and fresh keeping treatment, performing packaging and sealed storage and the like. A sterilizing and fresh keeping agent adopted by the fresh keeping method comprises two parts of shell powder and a plant extraction solution, wherein shells are mainly mantles of oysters, clams, scallops and the like, and the plant extraction solution is prepared by performing ethanol extraction on herba portulacae, Chinese prickly ash, fresh ginger and the like. The fresh keeping technique adopted by the fresh keeping method disclosedby the invention is simple in steps, and materials are easy to obtain, so that the fresh keeping method is suitable for storage of the honey peaches by ordinary fruit growers and ordinary fruit businessmen.

The invention relates to the field of aquatic product processing and storage, and discloses a curcumin derivative with high photosensitive bactericidal activity, a preparation method and a photodynamic sterilization and fresh-keeping method for fresh shrimps in order to overcome the defects that the existing preservation effect is poor, the safety of the existing preservation technology is uncontrollable, and the texture and flavor are damaged. A substituent group containing a nitroxide free radical is introduced to a curcumin phenolic hydroxyl group structure, so that the photosensitive characteristic of the curcumin derivative can be improved, and the capability of generating reactive oxygen species (ROS) with cytotoxicity is improved under a certain condition, thereby causing wide oxidative damage to bacterial cells. And moreover, the generation of active oxygen can be completed only by irradiation of an LED lamp, the sterilization and fresh-keeping process is simple and easy to operate, safe and pollution-free, the fresh-keeping time of the shrimps can be prolonged, the fresh-keeping effect is excellent, and the practical value is very high.