http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103609659-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-055
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filingDate 2013-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2dc5ee45b1114ed2c36281fea8c1ae7
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publicationDate 2014-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-103609659-A
titleOfInvention Red bayberry storage and freshness-preserving method
abstract The invention discloses a red bayberry storage and freshness-preserving method, which comprises the following steps: pre-cooling red bayberry fruits; uniformly spraying a 95% ethanol solution of epsilon-polylysine to the surfaces of the pre-cooled red bayberry fruits; after ethanol is volatilized, uniformly spraying an acetone aqueous solution with the volume ratio of 0.8-1.5% to the fruits; and placing the red bayberry fruits in a perforated plastic preservation box and carrying out low-temperature storage. According to the invention, red bayberry fruits can be effectively prevented from being rotted, and the quality of red bayberry fruits can be kept. After the method disclosed by the invention is adopted for carrying out storage and freshness-preserving on the red bayberry fruits, the original quality of the fruits can still be kept after being stored in 300 days, and the rate of intact fruit is over 90%; the method is safe and non-toxic, easy to use, and low in cost.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112868748-B
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priorityDate 2013-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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