Post-harvest treatment method for improving flavor quality of whole fresh tomato fruits

The invention provides a post-harvest treatment method for improving the whole fruit flavor quality of fresh tomatoes, which comprises the following steps: storing picked fresh tomatoes at 10-20 DEG C for 30-50 hours; the stored tomato fruits are taken out and placed in a bath type ultrasonic proces...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	WU LIHONG, GUO JINGTONG, SUN YUJING, ZHANG LE
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!