http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107889879-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154 |
| filingDate | 2017-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107889879-B |
| titleOfInvention | Green accurate preservative and fresh-keeping method for grapes and application thereof |
| abstract | The invention discloses a green precise preservative and fresh-keeping method for grapes and application thereof, the method comprises the steps of carrying out spray treatment on a green preservative before picking grapes, carrying out nondestructive grading according to sugar content, quickly carrying out pre-cooling for 6-10 h within 3-5 h after picking, carrying out pre-cooling for 4-8 h at 0 +/-0.5 ℃, carrying out treatment on 0.5-1.5 mu L/L1-MCP, sealing a small basket with a micro-air-conditioning anti-fog fresh-keeping bag with the thickness of 15-30 mu m, and carrying out low-temperature acclimation for 6-10 h at the temperature of-1.5-1.2 ℃. After the tea is stored for 3-5 months under the condition of accurate temperature control of-1.5-1.2 ℃ or-2.3-2.0 ℃, the temperature of the storehouse is adjusted to 0-0.5 ℃ for reawakening for 48-72 h, and the tea is reawakened for 24-36 h again at 10 +/-0.5 ℃, and then the outer package is removed, and the tea is packaged into commercial packages after being treated by high-concentration 1-MCP. By combining the technology and the process parameters, the grape mildew rate can be obviously reduced, and the quality can be improved. |
| priorityDate | 2017-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.