Kiwi fruit preservation and fresh-keeping method
The invention provides a kiwi fruit preservation and fresh-keeping method. According to the method, a 6-benzyl adenine aqueous solution is used as a preservative. The method comprises the following steps: immersing kiwi fruit in a container containing the 6-benzyl adenine aqueous solution; placing t...
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| creator | TIAN FENGXIA ZANG JIANLEI LI MINGYUE HUANG HONGHUI WAN RUYI |
| description | The invention provides a kiwi fruit preservation and fresh-keeping method. According to the method, a 6-benzyl adenine aqueous solution is used as a preservative. The method comprises the following steps: immersing kiwi fruit in a container containing the 6-benzyl adenine aqueous solution; placing the treated kiwi fruit into a plastic film bag and preserving at 0 DEG C. The kiwi fruit treated with6-BA and preserved at 0 DEG C has the following advantages: hardness and sugar content of the kiwi fruit are both improved; cell membrane permeability is also reduced and metabolic rate is inhibited;and the accumulation of malondialdehyde is reduced, the degradation of chlorophyll is alleviated, and decline in the activity of various enzymes is also inhibited. The 6-BA hinders the decompositionof endogenous antioxidants and maintains the metabolic balance of active oxygen in kiwifruit pulp. The 6-BA hinders the decline in activity of ROS (reactive oxygen species) metabolism related enzymesand reduces membrane lipid p |
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According to the method, a 6-benzyl adenine aqueous solution is used as a preservative. The method comprises the following steps: immersing kiwi fruit in a container containing the 6-benzyl adenine aqueous solution; placing the treated kiwi fruit into a plastic film bag and preserving at 0 DEG C. The kiwi fruit treated with6-BA and preserved at 0 DEG C has the following advantages: hardness and sugar content of the kiwi fruit are both improved; cell membrane permeability is also reduced and metabolic rate is inhibited;and the accumulation of malondialdehyde is reduced, the degradation of chlorophyll is alleviated, and decline in the activity of various enzymes is also inhibited. The 6-BA hinders the decompositionof endogenous antioxidants and maintains the metabolic balance of active oxygen in kiwifruit pulp. The 6-BA hinders the decline in activity of ROS (reactive oxygen species) metabolism related enzymesand reduces membrane lipid p</description><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; 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>2019</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=20191022&DB=EPODOC&CC=CN&NR=110353037A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20191022&DB=EPODOC&CC=CN&NR=110353037A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TIAN FENGXIA</creatorcontrib><creatorcontrib>ZANG JIANLEI</creatorcontrib><creatorcontrib>LI MINGYUE</creatorcontrib><creatorcontrib>HUANG HONGHUI</creatorcontrib><creatorcontrib>WAN RUYI</creatorcontrib><title>Kiwi fruit preservation and fresh-keeping method</title><description>The invention provides a kiwi fruit preservation and fresh-keeping method. According to the method, a 6-benzyl adenine aqueous solution is used as a preservative. The method comprises the following steps: immersing kiwi fruit in a container containing the 6-benzyl adenine aqueous solution; placing the treated kiwi fruit into a plastic film bag and preserving at 0 DEG C. The kiwi fruit treated with6-BA and preserved at 0 DEG C has the following advantages: hardness and sugar content of the kiwi fruit are both improved; cell membrane permeability is also reduced and metabolic rate is inhibited;and the accumulation of malondialdehyde is reduced, the degradation of chlorophyll is alleviated, and decline in the activity of various enzymes is also inhibited. The 6-BA hinders the decompositionof endogenous antioxidants and maintains the metabolic balance of active oxygen in kiwifruit pulp. The 6-BA hinders the decline in activity of ROS (reactive oxygen species) metabolism related enzymesand reduces membrane lipid p</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</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>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDDwzizPVEgrKs0sUSgoSi1OLSpLLMnMz1NIzEsBCqcWZ-hmp6YWZOalK-SmlmTkp_AwsKYl5hSn8kJpbgZFN9cQZw_d1IL8-NTigsTk1LzUknhnP0NDA2NTYwNjc0djYtQAAHFCK2E</recordid><startdate>20191022</startdate><enddate>20191022</enddate><creator>TIAN FENGXIA</creator><creator>ZANG JIANLEI</creator><creator>LI MINGYUE</creator><creator>HUANG HONGHUI</creator><creator>WAN RUYI</creator><scope>EVB</scope></search><sort><creationdate>20191022</creationdate><title>Kiwi fruit preservation and fresh-keeping method</title><author>TIAN FENGXIA ; ZANG JIANLEI ; LI MINGYUE ; HUANG HONGHUI ; WAN RUYI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN110353037A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2019</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</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>TIAN FENGXIA</creatorcontrib><creatorcontrib>ZANG JIANLEI</creatorcontrib><creatorcontrib>LI MINGYUE</creatorcontrib><creatorcontrib>HUANG HONGHUI</creatorcontrib><creatorcontrib>WAN RUYI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TIAN FENGXIA</au><au>ZANG JIANLEI</au><au>LI MINGYUE</au><au>HUANG HONGHUI</au><au>WAN RUYI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Kiwi fruit preservation and fresh-keeping method</title><date>2019-10-22</date><risdate>2019</risdate><abstract>The invention provides a kiwi fruit preservation and fresh-keeping method. According to the method, a 6-benzyl adenine aqueous solution is used as a preservative. The method comprises the following steps: immersing kiwi fruit in a container containing the 6-benzyl adenine aqueous solution; placing the treated kiwi fruit into a plastic film bag and preserving at 0 DEG C. The kiwi fruit treated with6-BA and preserved at 0 DEG C has the following advantages: hardness and sugar content of the kiwi fruit are both improved; cell membrane permeability is also reduced and metabolic rate is inhibited;and the accumulation of malondialdehyde is reduced, the degradation of chlorophyll is alleviated, and decline in the activity of various enzymes is also inhibited. The 6-BA hinders the decompositionof endogenous antioxidants and maintains the metabolic balance of active oxygen in kiwifruit pulp. The 6-BA hinders the decline in activity of ROS (reactive oxygen species) metabolism related enzymesand reduces membrane lipid p</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES 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 | Kiwi fruit preservation and fresh-keeping method |
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