http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110651820-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| 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> |
| grantDate | 2022-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110651820-B |
| titleOfInvention | A kind of fresh-keeping method of kiwi fruit |
| abstract | The invention provides a fresh-keeping method for kiwifruit. The method is as follows: immerse the harvested kiwifruit in a chitosan composite film and then dry them. ‑γ-rays were used as the source of radiation, irradiated, and then stored at a temperature of 4°C. The fresh-keeping method of the present invention does not require high storage temperature, the storage temperature is 4°C, and both cold chain transportation and cold fresh storage can meet the requirements, avoiding the low temperature damage to the kiwifruit protoplasm during refrigeration at 0°C, which affects the kiwifruit No need to control the ethylene content under storage conditions, avoiding the impact of ethylene release on kiwifruit storage to accelerate softening of kiwifruit freshness. The kiwifruit freshness preservation time of the present invention can reach 140d to 150d, and the preservation time is long. The chitosan composite film The preparation raw materials and Co-γ rays are environmentally friendly, and have a better fresh-keeping effect than traditional chemical agents. There is no residue on the surface of kiwifruit, which meets the requirements of food health and safety. |
| 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: 28.