Preservation treatment method of cherry tomatoes
The invention discloses a preservation treatment method of cherry tomatoes. The method specifically comprises steps as follows: step 1, a mixed preservative is uniformly sprayed on surfaces of the cherry tomatoes 10-40 days before the cherry tomatoes are picked; step 2, the cherry tomatoes are packe...
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| creator | GONG DEQIANG HUANG TAIMING SONG SHUFANG |
| description | The invention discloses a preservation treatment method of cherry tomatoes. The method specifically comprises steps as follows: step 1, a mixed preservative is uniformly sprayed on surfaces of the cherry tomatoes 10-40 days before the cherry tomatoes are picked; step 2, the cherry tomatoes are packed with foam boxes after being picked and stored at the normal temperature of 20-25 DEG C. The preservative used before picking takes gamma-aminobutyric acid, methyl jasmonate, potassium cinnamate and phytic acid as main components, and safety problems such as pesticide residues and the like are solved. After the cherry tomatoes treated by the preservative before picking are stored at 20-25 DEG C for 20 days, the fruit rotting degree is obviously reduced, the rotting rate is decreased, and the rotting rate is more than 60% lower than that of fruits in a contrast group. With the adoption of the treatment method, the rotting rate of the picked cherry tomatoes during storage can be effectively reduced, the environment |
| format | Patent |
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The method specifically comprises steps as follows: step 1, a mixed preservative is uniformly sprayed on surfaces of the cherry tomatoes 10-40 days before the cherry tomatoes are picked; step 2, the cherry tomatoes are packed with foam boxes after being picked and stored at the normal temperature of 20-25 DEG C. The preservative used before picking takes gamma-aminobutyric acid, methyl jasmonate, potassium cinnamate and phytic acid as main components, and safety problems such as pesticide residues and the like are solved. After the cherry tomatoes treated by the preservative before picking are stored at 20-25 DEG C for 20 days, the fruit rotting degree is obviously reduced, the rotting rate is decreased, and the rotting rate is more than 60% lower than that of fruits in a contrast group. With the adoption of the treatment method, the rotting rate of the picked cherry tomatoes during storage can be effectively reduced, the environment</description><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170222&DB=EPODOC&CC=CN&NR=106417574A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170222&DB=EPODOC&CC=CN&NR=106417574A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GONG DEQIANG</creatorcontrib><creatorcontrib>HUANG TAIMING</creatorcontrib><creatorcontrib>SONG SHUFANG</creatorcontrib><title>Preservation treatment method of cherry tomatoes</title><description>The invention discloses a preservation treatment method of cherry tomatoes. The method specifically comprises steps as follows: step 1, a mixed preservative is uniformly sprayed on surfaces of the cherry tomatoes 10-40 days before the cherry tomatoes are picked; step 2, the cherry tomatoes are packed with foam boxes after being picked and stored at the normal temperature of 20-25 DEG C. The preservative used before picking takes gamma-aminobutyric acid, methyl jasmonate, potassium cinnamate and phytic acid as main components, and safety problems such as pesticide residues and the like are solved. After the cherry tomatoes treated by the preservative before picking are stored at 20-25 DEG C for 20 days, the fruit rotting degree is obviously reduced, the rotting rate is decreased, and the rotting rate is more than 60% lower than that of fruits in a contrast group. With the adoption of the treatment method, the rotting rate of the picked cherry tomatoes during storage can be effectively reduced, the environment</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAIKEotTi0qSyzJzM9TKClKTSzJTc0rUchNLcnIT1HIT1NIzkgtKqpUKMnPTSzJTy3mYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GBmYmhuam5iaOxsSoAQCk8yvi</recordid><startdate>20170222</startdate><enddate>20170222</enddate><creator>GONG DEQIANG</creator><creator>HUANG TAIMING</creator><creator>SONG SHUFANG</creator><scope>EVB</scope></search><sort><creationdate>20170222</creationdate><title>Preservation treatment method of cherry tomatoes</title><author>GONG DEQIANG ; HUANG TAIMING ; SONG SHUFANG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN106417574A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2017</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>GONG DEQIANG</creatorcontrib><creatorcontrib>HUANG TAIMING</creatorcontrib><creatorcontrib>SONG SHUFANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GONG DEQIANG</au><au>HUANG TAIMING</au><au>SONG SHUFANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preservation treatment method of cherry tomatoes</title><date>2017-02-22</date><risdate>2017</risdate><abstract>The invention discloses a preservation treatment method of cherry tomatoes. The method specifically comprises steps as follows: step 1, a mixed preservative is uniformly sprayed on surfaces of the cherry tomatoes 10-40 days before the cherry tomatoes are picked; step 2, the cherry tomatoes are packed with foam boxes after being picked and stored at the normal temperature of 20-25 DEG C. The preservative used before picking takes gamma-aminobutyric acid, methyl jasmonate, potassium cinnamate and phytic acid as main components, and safety problems such as pesticide residues and the like are solved. After the cherry tomatoes treated by the preservative before picking are stored at 20-25 DEG C for 20 days, the fruit rotting degree is obviously reduced, the rotting rate is decreased, and the rotting rate is more than 60% lower than that of fruits in a contrast group. With the adoption of the treatment method, the rotting rate of the picked cherry tomatoes during storage can be effectively reduced, the environment</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Preservation treatment method of cherry tomatoes |
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