A kind of bayberry fruit high-oxygen-adjusting packaging fresh-keeping technology

【Patent Type】 Invention Patent 【Patent Name】 Yangmei Fruit High Oxygen Transfer Packaging Preservation Technology 【Applicant】 Nanjing Agricultural University 【Inventor】 郑永华; 杨震峰【主申请地址】210095 1# Weigang, Nanjing, Jiangsu Province Agricultural University Science and Technology Division Qian Baoying [Application Number].8
【 Application Date 】 2005.12.02
【 Validation Announcement No. ] 1784989
【 Validation announcement date 】 2006.06.14
[Main classification number] A23B7/144(2006.01)I
[Categorical Information] A23B7/144(2006.01)I B65D81/18(2006.01)I B65B25/14(2006.01)I B65B31/04(2006.01)I
【Sovereignty Items】 1. A technique for high-oxygen oxygen packaging and preservation of bayberry fruits, including: fruit selection, pre-cooling, and high-oxygen-adjusting packaging. The gas composition used for high-oxygen oxygen-containing packaging is 100% O2.
[Instruction CD-ROM] D0624-1
【Abstracts】 The invention relates to a high oxygen modified packaging fresh-keeping technology for bayberry fruit, which is used exclusively for the control and quality maintenance of rotten fruit during postharvest storage and transportation of bayberry fruit so as to prolong the shelf life of the product. The technology uses industrial-grade pure O2 as the gas source, and the selected and pre-cooled fresh fruit is put into a high gas-barrier composite membrane fresh-keeping bag, filled with 100% O2 and sealed tightly at the bag mouth, at 0-5°C. Preservation period up to 9 days or more. The present invention does not use any chemical preservatives to ensure the safety of fruit consumption.
【 Agency 】 Nanjing Jingwei Patent & Trademark Agency Co., Ltd. 【Agency】 Building upsurge

Source: Beijing Wanfang Data Co., Ltd.