89 results about "Acidity.titratable" patented technology

The invention relates to a special bio-organic fertilizer for peaches and a preparation method thereof. The bio-organic fertilizer comprises the following components in parts by weight: 15-85 parts of a fertilizer organic matter; 0-30 parts of an organic compound; 0-50 parts of an inorganic compound; 0-10 parts of sulfuric acid; 0-2 parts of souring and ripening powder; 0-2 parts of a deodorant; and 5-35 parts of biological bacteria liquid. The bio-organic fertilizer of the invention can improve fruit setting percentage, average weight of single fruit, yield and quality factors of peach trees, and lower the content of titratable acid, thus greatly improving the economic benefit of peach farmers.

The invention relates to a method for sterilizing fruit and vegetable juice. The method comprises the following steps: preheating the fruit and vegetable juice, and carrying out ultrahigh pressure homogenization treatment and mild heat treatment on the fruit and vegetable juice, wherein the feeding temperature in the ultrahigh pressure homogenization treatment is 50-60 DEG C, the pressure is 100-400MPa, and the temperature of the mild heat treatment is 50-60 DEG C. By adopting the method provided by the invention, indigenous flora in the fruit and vegetable juice can meet the national food hygiene standard, and escherichia coli is decreased by at least 5.0 log units to meet the requirements on health and safety of non-thermal sterilization regulated by American FDA. The quality and the nutritional ingredients of the fruit and vegetable juice prepared in the invention can be well kep under the condition of guaranteeing the requirements on the health and safety, and the color and luster, pH, titratable acid, soluble solids and antioxidant capacity have no remarkable change; sensory evaluation and analysis show that the smell, taste and flavor are much better than those of pasteurized fruit and vegetable juice.

The invention relates to a production process and a product of a drink prepared from Citruswilsonii Tanaka, and belongs to the field of the deep processing of agricultural products. The Citruswilsonii Tanaka at the yellow ripening stage, which is dulcet in aroma but sour and bitter in taste and not suitable for fresh eating, is served as a raw material, wherein the raw Citruswilsonii Tanaka juice contains 3.0% to 10.8% of Brix as a soluble solid, 7.3% to 20% of titratable acid, 150mg/L to 190mg/L of naringin and 120mg/L to 310mg/L of limonin. The production process comprises the following steps: cleaning, crushing, squeezing and filtering the Citruswilsonii Tanaka, thereby obtaining the raw Citruswilsonii Tanaka juice; and debitterizing, blending, homogenizing, degassing, sterilizing and filling the raw Citruswilsonii Tanaka juice, thereby obtaining the Citruswilsonii Tanaka juice drink. The Citruswilsonii Tanaka juice drink contains 5% to 10% of the raw Citruswilsonii Tanaka juice by mass percent. By fully utilizing the Citruswilsonii Tanaka rich in nutritive and active ingredients, the obtained drink is sour and sweet and has the delightful aroma characteristic of the Citruswilsonii Tanaka as well as the health-care function.

The invention belongs to the technical field of fruit planting and particularly relates to a cultivation method capable of increasing cherry nutrition content. The cultivation method specifically includes the steps of firstly, before cherry trees germinate, planting field soil is deeply ploughed at the depth of 20-22cm, watering is continuously performed twice, the time interval between two watering is 4-5 days, the watering quantity of each watering is 670-680mL/plant, furrowing is performed 2-3 days after the watering, biological organic fertilizer is applied to the roots of the cherry trees, the root application depth is 18-20cm, and compacting the soil after the root application; secondly, nutritional liquid is sprayed to leaf surfaces once before blossoming, the nutritional liquid is sprayed to the leaf surfaces once before fruiting, and weak flowers and weak fruits are removed before the nutritional liquid spraying; a calcium superphosphate aqueous solution is applied to the roots of the cherry trees from the period before blossoming until harvesting, the root application is performed every other 16-18 days, and the root application quantity of each time is 245-250mL/plant. By the method, the soluble solid content, titratable acid content and VC content of cherries can be increased effectively, and the flavor and nutritional value of the cherries can be increased.

The invention discloses a method for keeping papayas fresh. In the method, the papayas are soaked in hot water, of which the temperature is between 60 and 65 DEG C, and the fruits are naturally cooled after 5 to 300 seconds; moreover, the papaya fruits are stored and kept fresh in the pedicel processing mode, so that the freshness keeping effect is quite obvious. The method optimizes heat treatment steps and conditions of the papayas, greatly shortens the time of heat treatment for keeping the papayas fresh, prolongs the shelf period of the papaya fruits, guarantees the hardness and the certain amount of soluble solid matters and titratable acid of the fruits, improves the quality and the commodity rate of the papaya fruits, and effectively improves the working efficiency of the heat treatment. The method is nontoxic and environment-friendly, adopts a simple operating process, and is low in cost and suitable for large-scale commercialized storage.

The invention discloses a compound preservative for strawberry. The compound preservative comprises the following components in percentage by weight: 1% of chitosan, 0.81% of kojic acid, 0.36% of calcium chloride, 0.03% of natamycin and 97.8% of water. The invention further discloses a method for processing strawberries by using the compound strawberry preservative; the method comprises the following steps: (1) selecting strawberries and washing with water; (2) immersing the drained strawberries in the compound preservative for 1 minute, taking out the strawberries, and naturally drying; (3) putting the strawberries in a fresh-keeping tray, covering the strawberries with a preservative film, and storing at room temperature. The compound strawberry preservative provided by the invention can be used for effectively reducing the loss of external composite index, respiration intensity, titratable acid, soluble solids and sugar content of strawberry, and preventing rot; the compound preservative which can be used for processing the strawberries is high in safety, pollution-free and easy to clean; and the method is a safe and efficient fresh keeping method.

A natural fruit and vegetable preservative containing a solomonseal rhizome extract product and a preparing method thereof are disclosed. The preservative comprises following components by weight: 5-20% of the solomonseal rhizome extract product and 10-30% of an emulsifying agent, with the balance being water. A preparation of the solomonseal rhizome extract product, which has a content of 12.5 g/L, reduces the rotting rate and the rate of water loss of fruits and vegetables in in-vitro preservative experiments of apple and pepper, improves flavor and quality of fruits (namely contents of soluble sugar, titratable acids, vitamin C, chlorophyll, and the like are increased), and prevents senescence of fruits and vegetables (with generation of malonaldehyde being reduced, and activity of catalase being maintained). The preservative is easily available in raw materials, simple to process and safe to the environment, has antiseptic and fresh keeping effects, and is a natural fruit and vegetable preservative suitable for production of pollution-free agricultural products.

The invention relates to the field of agricultural science and technology, in particular to a color card for determining the maturity level of blueberry fruit. The color card is established by linkinginternal physiological and biochemical change of the fruit and external color and structural features of the fruit according to the relationship between the color of the blueberry fruit and the fruitquality and capable of reflecting different maturity periods of the blueberry fruit. The blueberry fruit of different maturity levels is divided into 6 stages according to the color to serve as a research sample determine size, quality, hardness, titratable acid, soluble solid matter, pectin, total phenol, flavonoids, anthocyanin and ABA content of the blueberry fruit in different periods. The relation between the color of the blueberry fruit and the fruit quality is analyzed. The color card capable of reflecting the different maturity periods of the blueberry fruit is developed to provide atheoretical basis for selecting suitable harvesting or purchasing time. The color card succinctly reflects the maturity level of the fruit, so that a user can select the suitable fruit conveniently.

The invention provides a method for improving the quality of loquat fruits. In the method, a light reflection film is laid and ethylchlozate is sprayed. The method can obviously lower the organic acid in the loquat fruit, and improves the soluble solid state material in the fruit and the fruit quality. The light reflection film is laid and ethylchlozate is sprayed in an orchard to obviously lower the titratable acid (TA) in the fruit and improve the content of the total soluble solid (TSS) of ripening pulp, and the weight of the single fruit of the ripening fruit, thus obviously improving the ripening fruit quality of the loquat.

The invention relates to a fruit and vegetable fresh-keeping method, a fruit and vegetable fresh-keeping agent and an application. The fruit and vegetable fresh-keeping method comprises treating fruits and vegetables to be refrigerated by using the fresh-keeping agent, wherein the fresh-keeping agent contains arachidonic acid. The fruit and vegetable fresh-keeping method, the fruit and vegetable fresh-keeping agent or the application provided by the invention relates to arachidonic acid, and has the effects of obviously reducing chilling injury indexes of the fruits and vegetables, inhibitingthe increase of cell membrane permeability of the fruits and vegetables and the accumulation of malondialdehyde, relieving the occurrence of chilling injuries of the fruits and vegetables, delaying the decline of the content of soluble solids in the fruits and vegetables, inhibiting the increase of the content of titratable acid, and thus improving the quality of the fruits and vegetables under low-temperature storage.

The invention discloses a method for predicting titratable acid content after mango impact damage based on hyperspectrum. The method comprises dividing mango samples into an undamaged control group and a damaged experimental group, making the samples in the experimental group freely fall from different heights, acquiring hyperspectral images of all the samples through a hyperspectral imaging system, simultaneously, determining titratable acid content of the mango through an indicator titration method, and building a fruit titratable acid content predicting model through combination of a spectrum pretreatment method, a characteristic wavelength extraction method and a statistical method, wherein the model is used for predicting titratable acid content after mango impact damage. The method effectively evaluates the influence caused by mechanical damage on the mango fruit titratable acid content based on the hyperspectral imaging technology and the mathematical modeling process, has the advantages of no damage, rapidness and accuracy and effectively detects titratable acid content change of the damaged mango.

The invention discloses a composite preservation method for a winter jujube. The composite preservation method comprises the following steps: firstly taking and purchasing 200g of raw propolis, smashing, extracting with 1L of ethanol with the concentration of 95% in a room-temperature dark condition for 10 days, filtering to obtain a propolis and ethanol extract liquid; according to the initial concentration, preparing a propolis coating preservative with the concentration of 4% from the propolis extract liquid with distilled water; carrying out acetic acid fumigation treatment on the winter jujube fruit at 22+/-1 DEG C for 40 minutes, airing and then carrying out coating treatment with the propolis coating preservative; airing the winter jujube and then packing into a clear preservation bag; and storing in a refrigeration house at -2-1 DEG C to -2+1 DEG C when Rh is 90%+/-5%. Various testing indexes of the winter jujube show good quality and freshness; the rotting rate can be reduced to about 7%; hardness reduction is effectively inhibited; relatively high VC content is kept; the change of the soluble solid content and the titratable acid content of the jujube fruit is relatively small and stable; and the preservation quality of the winter jujube in large-scale storage is improved.