http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110651820-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa173d7e675e3e5e85c9c2489091abd8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04 |
| filingDate | 2019-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e94cd078c874018656a10df072f940b4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_687e269c8dbba27ac1a995e941153c5e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e8aa1a187a54427ef6de66b04489c99 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f11e4fad8ca3d1b2bd57af60b96865d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cee16afdcdf537b99e163099e57b577c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_01346195f16a9e94cf44d4fbd8f70526 |
| publicationDate | 2020-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110651820-A |
| titleOfInvention | A kind of kiwi fruit preservation method |
| abstract | The invention provides a fresh-keeping method for kiwifruit. The method comprises the following steps: soaking the ripe kiwifruit in a chitosan composite film, drying it, repeating it for 3 times, and storing it at 4° C. for 40 days, then using Co ‑γ-rays are used as the radiation source, the radiation treatment is carried out, and then the storage is continued at a temperature of 4°C. The fresh-keeping method of the present invention does not require high storage temperature, and the storage temperature is 4°C, which can meet the requirements of cold chain transportation or cold fresh preservation, and avoids the temperature being too low, such as the low temperature damage to the kiwifruit protoplasm when refrigerated at 0°C, which affects the kiwifruit The taste of the kiwifruit does not need to be controlled under storage conditions, and the effect of accelerated softening of the kiwifruit due to the release of ethylene during the storage process on the kiwifruit fresh-keeping can be avoided. The preparation raw materials and Co-γ rays are environmentally friendly, and the preservation effect is better than traditional chemical agents. There is no residue on the surface of kiwifruit, which meets the needs of food health and safety. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112640951-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111264253-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112640951-B |
| priorityDate | 2019-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.