http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H02234638-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-99 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-153 |
| filingDate | 1989-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e35ae06de2720195c62d385a21d0532 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14da7bf5e7654b5a7d43a7bcd54c4126 |
| publicationDate | 1990-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H02234638-A |
| titleOfInvention | Method for keeping freshness of plant |
| abstract | PURPOSE: To prevent the browning of vegetables and fruits and to keep the freshness of the vegetables, etc., over a long period by using an agent containing a polyphenol oxidase inhibitor of a plant of family Cruciferae as an active component and applying the agent to the vegetables, etc., by immersion, spraying, coating, etc. n CONSTITUTION: An aqueous extract liquid of a vegetable of family Cruciferae (e.g. Japanese radish, broad-leaved mustard or cabbage) is heat-treated, deproteinized e.g. with molecular sieve and subjected to enzymatic treatment with ascorbic acid to obtain a polyphenol oxidase inhibitor. The objective freshness-keeping agent for plant can be produced by using said oxidase inhibitor as an active component. n COPYRIGHT: (C)1990,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100398628-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8338339-B2 |
| priorityDate | 1989-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.