Biological preservation method for fruits and vegetables
A fresh-keeping method and biological fresh-keeping technology, which is applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve problems such as different effects, achieve good fresh-keeping effect, wide sources, and achieve the effect of biological fresh-keeping technology level
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Embodiment 1
[0031] A biological preservation method for potatoes, comprising the following steps:
[0032] (1) After the potatoes are harvested, remove the immature, pests and mechanically damaged potatoes;
[0033] (2) For the treatment of volatile components of microbial sources, the volatile metabolites of antagonistic microorganisms were collected by solid-phase microextraction, the volatile gas components were determined by GC-MS, and the volatile metabolites of antagonistic microorganisms were determined by mixed fumigation. Keeping potatoes fresh;
[0034] (3) Treatment of volatile essential oils from plants, using plant volatile essential oils to preserve the freshness of potatoes by mixed fumigation;
[0035] (4) Animal source lysozyme treatment, lysozyme is combined with antibacterial substances to make a composite preservative, sprayed on the surface of fruits and vegetables, and dried naturally;
[0036] (5) Packaging and storage.
[0037] Among them, the volatile metabolit...
Embodiment 2
[0044] A biological preservation method for potatoes, comprising the following steps:
[0045] (1) After the potatoes are harvested, remove the immature, pests and mechanically damaged potatoes;
[0046](2) For the treatment of volatile components of microbial sources, the volatile metabolites of antagonistic microorganisms were collected by solid-phase microextraction, the volatile gas components were determined by GC-MS, and the volatile metabolites of antagonistic microorganisms were determined by mixed fumigation. Keeping potatoes fresh;
[0047] (3) Treatment of volatile essential oils from plants, using plant volatile essential oils to preserve the freshness of potatoes by mixed fumigation;
[0048] (4) Animal source lysozyme treatment, lysozyme is combined with antibacterial substances to make a composite preservative, sprayed on the surface of fruits and vegetables, and dried naturally;
[0049] (5) Packaging and storage.
[0050] Among them, the volatile metabolite...
Embodiment 3
[0057] A biological fresh-keeping method for strawberries, comprising the following steps:
[0058] (1) After the strawberries are harvested, select fresh strawberries to be stored, and remove immature strawberries with pests and mechanical damage;
[0059] (2) For the treatment of volatile components of microbial sources, the volatile metabolites of antagonistic microorganisms were collected by solid-phase microextraction, the volatile gas components were determined by GC-MS, and the volatile metabolites of antagonistic microorganisms were determined by mixed fumigation. Keep strawberries fresh;
[0060] (3) Treatment of volatile essential oils from plant sources, using plant essential oils to keep strawberries fresh by mixing and fumigation;
[0061] (4) Animal source lysozyme treatment, lysozyme is combined with antibacterial substances to make a composite preservative, sprayed on the surface of fruits and vegetables, and dried naturally;
[0062] (5) Packaging and storag...
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