http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111357809-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_05833340afe0a0c80dda3f9aeaf14a6a |
| classificationCPCAdditional | 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/A23B7-144 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-148 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/A23B7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-148 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-144 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04 |
| filingDate | 2020-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_556c6da3ed91b8803c1c0117ae715dcf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a38b20159ed89b4fd7094c6bab143fb8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6c23de12536747136a820744a44e4f5 |
| publicationDate | 2020-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111357809-A |
| titleOfInvention | A method of pretreatment and coordinated atmosphere for extending shelf life of fresh-cut oranges and oranges |
| abstract | The invention discloses a method for pretreatment and coordinated atmosphere for prolonging shelf life of fresh-cut oranges, belonging to the technical field of fruit and vegetable preservation. The invention adopts the combined treatment technology of nano-zinc oxide composite coating film and pressurized argon gas to keep fresh-cut oranges and oranges. Wherein, the nano-zinc oxide composite coating liquid is composed of nano-zinc oxide, chitosan and water, the content of the nano-zinc oxide powder in the coating liquid is 0.4g L - 1-1.0g L -1 , the water-soluble shell The ratio of polysaccharide to nano-zinc oxide aqueous solution is 15g L -1 . After soaking and air-drying, a film can be formed on the surface of fresh-cut oranges, which can reduce gas exchange, reduce water evaporation and have a good antibacterial effect. Pressurized argon treatment can combine argon with water molecules in fruits and vegetables to form clathrate hydrates, inhibit the mobility of water molecules, and reduce the respiration rate and enzyme activity of fresh-cut fruits and vegetables. The combined fresh-keeping technology of the invention better improves the quality and quality of the fresh-cut oranges and oranges during storage, and effectively prolongs the storage period of the freshly-cut oranges. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112849496-A |
| priorityDate | 2020-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.