http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110583769-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c0597fe55df34a4c1ec259d1449330a0 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-148 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-16 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/A23B7-157 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-148 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04 |
| filingDate | 2019-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bc4aa61aa3de9f8bd7aba768ecac5a2c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f8e01067b44749b6f38d21e4eaaf61a |
| publicationDate | 2019-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110583769-A |
| titleOfInvention | A kind of fruit preservation method |
| abstract | The invention discloses a fresh-keeping method for fruits, which comprises the following steps: pretreating the fruits, washing the fruits to be kept fresh with clear water, soaking the washed fruits in a fresh-keeping agent, and rinsing the cleaned fruits naturally Drain or use a blower to dry the fruit, put the surface-dried fruit into a fresh-keeping bag, use a vacuum device to drain the air in the fresh-keeping bag, and fill in oxygen, nitrogen and carbon dioxide according to the proportion, according to the characteristics of different fruits. The temperature of its storage is regulated. This method greatly improves the bactericidal and anti-oxidative effects of the preservative. The fruit is firstly treated by the method of step-by-step cooling, which can make the fruit have a good adaptation process and effectively avoid When the fruit enters the cold storage room for the first time, due to the chilling injury caused by the low temperature, by selectively selecting different temperatures for storage according to the temperature habits of different fruits, the preservation effect of the fruit can be better. |
| priorityDate | 2019-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 87.