234 results about "Ripeness" patented technology

The present invention is a method for growing and distributing living food crops to an intended recipient prior to harvesting that includes the utilization of a production unit to grow the food crops and a transportation cart to efficiently deliver the production units. This method prevents critical losses of nutritional content resulting from extended periods of non-consumption subsequent to harvesting. Additionally, the foods created and distributed by this method have increased aesthetic appeal to the consumer and enhanced natural taste. The novel method includes planting and growing the desired food crops in production units, transporting the production units, using a novel transportation cart, to an intended recipient once the crop reaches a predetermined ripeness, and mounting the production units at a recipient desired location. The food crops remain in the production units until ready for use, purchase, or consumption, at which point the food crops are harvested.

The invention relates to a method for planting tendrilleaf fritillary, which comprises collecting the seeds of the tendrilleaf fritillary, after-ripeness treatment, furrow preparation and sowing as well as building up shed houses, wherein, the method of flowing water with low temperature is adopted in the after-ripeness treatment. The method for collecting and treating seeds as well as sowing can greatly improve the budding ratio of sowing in the fields in autumn, solves the technical problem of lower seed germination ratio of sexual propagation in artificial planting of the tendrilleaf fritillary and is a feasible technology with practicability.

The invention discloses a multifunctional soft mechanical arm for detecting the ripeness of fruits. The soft mechanical arm comprises a gripper assembly, a plurality of connectors, soft body single fingers, a soft body strain sensor and a soft body pressure sensor, wherein the plurality of connectors fixedly arranged below the gripper assembly, the soft body single finger is fixedly arranged belowthe connectors, the soft body strain sensor and the soft body pressure sensor are fixed on the inner side of the soft body single fingers, the soft body single fingers are bent and deformed under thedriving of air pressure, the soft body strain sensor is used for measuring the bending deformation of the soft body single fingers when grabbing fruits with different sizes, the soft body pressure sensor is used for measuring the change of the contact surface capacitance so as to identify the hardness of the fruits. According to the multifunctional soft mechanical arm, the size and the hardness of different fruits can be recognized through the soft body strain sensor and the soft body pressure sensor, so that the ripeness of the fruits can be well detected, and the sorting or picking tasks ofthe ripe fruits can be completed.

The invention discloses a method for preparing freeze-dried banana. The method comprises the following operating steps of: selecting bananas which has over 70 percent degree of ripeness and are not damaged by diseases and insects; sterilizing by a fruit and vegetable sterilizing agent; rinsing clean by using drinking water; peeling the bananas; taking banana flesh; placing in a refrigeration house to quick-freeze to -8 to -15 DEG C; cutting into slices; freezing to -35 to -55 DEG C; placing the frozen banana slices into a vacuum freeze dryer; and controlling vacuum degree to be between 20 and70Pa, cold hydrazine temperature to be between -40 and -60 DEG C, heating plate temperature to be between 50 and 100 DEG C and drying time to be between 10 and 20 hours to obtain the freeze-dried banana. By the method, the obtained freeze-dried banana food keeps color, smell, mouthfeel, shapes and nutrient components of fresh banana.

The invention relates to a crop ripeness identification method. The method comprises the following steps: (1) providing a crop ripeness identification platform based on unmanned aerial vehicle detection, wherein the identification platform comprises a mobile hard disk drive, image acquisition equipment, image processing equipment and a digital signal processor, the digital signal processor is respectively connected with the image acquisition equipment and the image processing equipment; starting the image acquisition equipment and the image processing equipment after the unmanned aerial vehicle reaches a crop ripeness acquisition area, wherein the image acquisition equipment is used for shooting the acquisition area so as to acquire the crop area image; the image processing equipment is used for performing image processing on the crop area image; the digital signal processor is used for determining the crop ripeness in the acquisition area according to the image processing result; and the mobile hard disk drive is connected with the digital signal processor so as to store the crop ripeness in the acquisition area; and (2) operating the system.

The invention provides a method for quantitatively sensing, using an indicator system based on diffusion in space and time of a reaction front, for determining and reporting the prevailing concentration or exposure history of an analyte in food, beverage, and pharmaceutical monitoring for the state of quality, for ripeness indication in fruit, for monitoring environments for concentrations of sanitisers, pollutants and nutrients, for monitoring the residual life of filters, and for monitoring stream flows.

Disclosed are peptides that induce an active plant response, but not a hypersensitive response, when applied to plant tissue. These peptides also preferably exhibit improved solubility, stability, resistance to chemical degradation, or a combination of these properties. Use of these peptides or fusion polypeptides, or DNA constructs encoding the same, for modulating plant biochemical signaling, imparting disease resistance to plants, enhancing plant growth, imparting tolerance to biotic stress, imparting tolerance and resistance to abiotic stress, imparting desiccation resistance to cuttings removed from ornamental plants, imparting post-harvest disease or post-harvest desiccation resistance to a fruit or vegetable, or enhancing the longevity of fruit or vegetable ripeness are also disclosed.

The invention discloses a method for preparing a hawthorn wine, without independent denucleating and cooking of hawthorns, and the hawthorn wine prepared by using the method. The preparation method comprises the following steps: material selecting: selecting hawthorns which are red in color, high in degree of ripeness, and free from pests and diseases damage, and cleaning up the hawthorns; crushing; conducting enzymolysis: adding 0.01 percent by weight of pectinase, and conducting enzymolysis for 3 h at the temperature of 40 DEG C; blending: adding 18 percent by weight of white granulated sugar and 0.1-0.3 percent by weight of wine yeast; conducting primary fermentation: filling a fermentation vessel with raw pulp formed through blending, and fermenting for 7-10 days at the temperature of 26-30 DEG C; conducting pomace-liquid separation; and conducting secondary fermentation: filling the fermentation vessel with separated wine liquid, hermetically putting the fermentation vessel filled with the wine liquid to a light resistant part, and fermenting for 15-30 days to obtain the finished product. The hawthorn wine and the preparation method have the advantages that the production process is simple, the production cycle is short, the cost is low, and the hawthorns do not need to be pulped and denucleated, so that the production cost is lowered, and the raw material waste is reduced.

The invention discloses a black locust flower yogurt and a production method thereof. The black locust flower yogurt is produced from black locust flower, sucrose, fermentative bacteria and fresh milk based on the mass ratio of (2-6):3:3:100 by the steps of sterilization, inoculation, fermentation and refrigeration post-ripeness. The fermentative bacteria consist of Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricus and bifidobacteria based on the mass ratio of 1:1:1:1. The yogurt produced by the method has slight perfume peculiar to the black locust flower, sweet taste, rich nutrients and the efficacy of beauty care.

The present invention provides a storage fresh-keeping method for loquat fruit. Said method includes the following steps: selecting fruits having uniform size identical ripeness and having no mechanical injury, directly placing them into a sealed container, using 1-methylcyclopropylene with 0.5-50 microliter/L to treat loquat fruits, treating time is 12-24hr, treating temperature is 20dec.C and storing below 20dec.C.

The invention relates to a breeding method for a honey plum. The shapes of honey plum trees are pruned, a three-bough open-center shape or a two-bough open-center shape is adopted as the main tree shape, flower thinning is carried out at the big bud stage, fruit thinning is carried out two weeks after blossom drop to the core-hardening stage, and fruits are bagged and debagged; after setting, the fruits are bagged in time, and the sequence of bagging is that the early-ripening fruits are bagged before the late-ripening fruits are bagged; the bags are normally removed 25 to 30 days before harvesting, the suitable harvesting time is determined according to the ripeness degree of the fruits and the market demand, and after being harvested, the fruits are preserved, packaged and put into the market. The plum bred by the method is big, sweet, fragrant and delicious, has thick pulp, and has the advantages of high yield, enough sweetness, good fruit shape and high sale price.

The invention relates to a composite nutritional mung bean powder. The composite nutritional mung bean powder comprises the following raw material compositions in part by weight: 70 to 80 parts of mung bean, 4 to 6 parts of Indian buead, 3 to 5 parts of pearl barley, 4 to 6 parts of yam, 3 to 5 parts of semen nelumbinis, 4 to 6 parts of kudzuvine root and 1 to 3 parts of tangerine peel; and the composite nutritional mung bean powder is prepared by the following steps: drying the pure mung bean, Indian buead, pearl barley, yam, semen nelumbinis, kudzuvine root and tangerine peel in advance, and baking the raw materials till ripeness and crispness; grinding the raw materials into fine powders respectively; and uniformly mixing the fine powders in the weight part ratio to obtain the composite nutritional mung bean powder. The composite nutritional mung bean powder is a food having the effects of removing hotness and promoting diuresis, releasing toxin, strengthening intestines, spleen and stomach, relieving alcoholism, chest distress and abdominal distension, intermediating internal secretion, moisturizing and beautifying skin and the like.

The invention belongs to the field of genetic engineering, relating to a method for increasing rice yield and yield traits by using lrk1 gene transformation. By using a gene gun microprojectile bombardment method, after recovery cultivation, a rice plant expressing the lrk1 gene is obtained from rice callus genetically transformed by the lrk1 gene. Results show that, compared with a control sample, the successfully transformed rice plant has faster seed germination potential, better seedling stage tillering potential, as well as generally superior seedling stage growth potential and plant ripeness spike index. The invention provides the new method for increasing the rice yield with low cost and high benefit.

The invention discloses a preservation method of litchi. A coated preservative for fruits and vegetable is used. The coated preservative for fruits and vegetable comprises the following components in percentage by weight: 0.8-1.5% of chitosan, 1.5-2% of citric acid, 0.2-0.5% of sodium alginate, 0.3-0.5% of xanthan gum, 1-1.5% of tween-60, 2-3% of tea polyphenol and 92-93% of pure water. The preparation method comprises the following steps: removing leaves of litchis which are moderate in ripeness and free of mechanical damages and plant diseases and insect pests; airing; soaking the processed litchis in the coated preservative; taking out the soaked litchis; naturally airing; filling a polyethylene preservation bag with the aired litchis; and storing at room temperature. By adopting the method to preserve litchi, the preservation effect is good, and the used preservative is natural, free from toxicity and harmless to human health.

The invention discloses a preparation method of a smearing type processed cheese and the prepared smearing type processed cheese. The processed cheese comprises raw materials including natural cheese, milk protein concentrate, butter oil, liver meal, emulsifying salt, a sweetener, a stabilizer and water, wherein the content of the natural cheese is 15-25 percent, the content of the milk protein concentrate is 1-5 percent, and the content of the liver meal is 0.5-1.5 percent; the natural cheese is a mixture of ripen cheese with 3-6 month ripeness and fresh salt-free cheese; and the stabilizer comprises carrageenan. The preparation method comprises the following steps: 1, pre-mixing the natural cheese, the butter oil, the emulsifying salt, the milk protein concentrate, the liver meal and the stabilizer to obtain a material A; 2, mixing the material A, the sweetener, and the water, melting, degassing at pressure of 750-850 mbar for 15-30 seconds; 3, performing super-pasteurization; 4, sterilely homogenizing; 5, emulsifying; and 6, thermally canning, cooling and forming. The smearing type processed cheese contains animal liver, and is good in flavor, thin in texture, stable in shelf life, and suitable for being eaten by a baby.

The invention discloses vibrating disk feeding type winter jujube sorting equipment which consists of a vibrating feeding disk, clamping recognizers, a rotary disk, jujube boxes, a motor, a motor bracket, a small geneva wheel, a big geneva wheel, a base, a stand column, a controller and baffles, wherein the vibrating feeding disk, the base and jujubes boxes are all placed on the ground, the motor bracket is mounted on the base, the motor is mounted on the motor bracket, the small geneva wheel of an intermittent mechanism and the motor are arranged together, the big geneva wheel of the intermittent mechanism and the rotary disk are arranged together, the small geneva wheel and the big geneva wheel are sleeved on the stand column, eight groups of clamping recognizers are mounted on the upside of the rotary disk, the controller is mounted on the upper central location of the rotary disk, the baffles are mounted above the rotary disk and mounted alternately with the clamping recognizers, and the intermittent motion mechanism is formed by the small geneva wheel and the big geneva wheel. The vibrating disk feeding type winter jujube sorting equipment disclosed by the invention has the beneficial effects that when the clamping recognizers are used for clamping winter jujubes conveyed from the vibrating feeding disk, the sizes and degrees of ripeness of the winter jujubes can also be recognized at the same time, and then the winter jujubes are put into the corresponding jujube boxes in the surrounding area, thus realizing automatically separating the winter jujubes according the degrees of ripeness and sizes of winter jujubes.

The present invention provides a method of distributing food ripening information to a user comprising the steps of 1. A method of distributing food ripening information to a user, comprising the steps of: (1) providing a user interface wherein the user interface is capable of generating a first signal, wherein the first signal is indicative of an identifier of a food identified with the identifier, wherein the identifier of the identified food is selected from the group consisting of UPC bar codes, SKU numbers, and PLU numbers; (2) providing a computer wherein the computer is adapted to receive the first signal or a signal representative of the first signal, wherein the computer comprises: (i) a database comprising data, wherein the data comprises ripening directions of the identified food corresponding to the identifier of the identified food, (ii) means for referencing the first signal with the database to provide the data comprising ripening directions of the identified food corresponding to the identifier of the identified food, (iii) means for generating a second signal comprising ripening directions of the identified food corresponding to the identifier of the identified food, and (iii) means for providing a second signal comprising the data comprising ripening directions of the identified food corresponding to the identifier of the identified food; (3) receiving the first signal or a signal representative of the first signal indicative of the identifier of the food identified with the identifier from the computer user; (4) referencing the first signal or a signal representative of the first signal with the database; (5) generating a second signal comprising ripening directions of the identified food corresponding to the identifier of the identified food; and (6) providing the second signal or signal representative of the second signal comprising ripening directions of the identified food corresponding to the identifier of the identified food to the user by electronic communication or written communication, thereby distributing food ripening information to a user.

The invention relates to a small-size watermelon ripeness detection method based on a dielectric frequency spectrum. The small-size watermelon ripeness detection method comprises the following steps of: placing a watermelon to be detected into a detection device formed by three sets of electrodes which are tightly stuck to the surface of the watermelon; applying alternating electromotive force among the electrodes; measuring a dielectric response signal of the watermelon to the alternating electromotive force; carrying out data processing on a dielectric frequency spectrum signal; judging the ripeness of the watermelon through a clustering analysis; meanwhile, collecting temperature information in the detecting process and carrying out temperature compensation in the data analyzing process. According to the method disclosed by the invention, dielectric spectrums with different frequencies are used for realizing the nondestructive detection, and the problem that the measurement is inaccurate, caused by only using a single frequency, is overcome; meanwhile, the dielectric spectrum scanning is carried out at a plurality of angles so that the measuring error caused by individual difference is reduced; the electromagnetic interference is eliminated and the high-frequency interference to a collection circuit by an exciting circuit is eliminated; a temperature compensation algorithm is added and the influence on the measurement accuracy by temperature variation is eliminated.

A system for mechanically simulating the daylight/dark cycle plants receive. In particular, flowering plants were ripeness is determined when said plants flower. The present system utilizes a multi arch device having a fabric laid over said arch assembly and said fabric comprising sufficient material to extend 360 degrees about a central axis. One half of this material is opaque so as to fully block daylight and the other semi-transparent so as to allow light therethrough. The device rests on the earth in which plants are grown thus half of the fabric is gathered to one side and the other in extended over an array of arches to form a dome-like covering. One central arch is mechanically operable on a timer program so as to simulate shorter days thereby fooling the plant that fall has arrived.

The invention relates to a method for prolonging postharvest preservation time of papaya fruits, belonging to the technical field of fruit and vegetable preservation. The method particularly comprises the following steps: picking papaya fruits which are uniform in size, free from plant diseases and insect pests, and proper and basically consistent in ripeness; cleaning the papaya fruits by clear water, particularly cleaning wounds of pedicels carefully, wherein preferably, the lengths of the pedicels are about 1-1.5 cm; then cleaning the fruits for 1-2 min by a prochloraz-containing solution, taking out and airing; soaking the aired papaya fruits in a postharvest preservative solution I for 10-15 min, then taking out, and draining; then dipping in a preservative solution II for 5-10 min; and finally, airing the processed papaya, and storing at an environment with normal temperature and relative humidity of 90-95 percent. The method is simple in operation, and is safe and efficient; after the fruits are processed by the method, the preservation time of the papaya fruits can be remarkably prolonged, and the quality of the stored papaya fruits can be improved.