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一项用于瓜果蔬菜及食用菌等的保鲜贮藏以及分解残留农药的新技术,于近日通过了河南省科技厅的正式鉴定,鉴定专家认为:这项新技术能够显著延长果蔬产品保鲜时间,并攻克了国内外在该领域内尚未解决的技术关键:第一时间迅速去除田间热、迅速杀菌以及分解残留农药。由郑州绿色希望等离子体技术有限公司提交鉴定的这项技术,是一项以低温等离子和真空减压为核心的复合技术,可用于果蔬食用菌等60多个品种的保鲜,并在去除残留农药技术指标方面达到了国际领先标准。这项复合型新技术拥有数项国家专利,专家经对果蔬及食用菌各7个品种的鉴定证明:保鲜时间长,比气调库
One for the preservation of fruits and vegetables and edible fungi, such as storage and decomposition of residual pesticides, the new technology recently passed the Henan Provincial Science and Technology Department of the official appraisal experts believe that: This new technology can significantly extend the shelf life of fruits and vegetables, And overcome the domestic and foreign in this field has not yet solved the technical key: the first rapid removal of field heat, rapid sterilization and decomposition of residual pesticides. This technology, submitted by Zhengzhou Green Hope Plasma Technology Co., Ltd., is a composite technology with low-temperature plasma and vacuum decompression as the core. It can be used in the preservation of over 60 varieties of fruits and vegetables such as edible mushrooms, Technical indicators have reached the international advanced standards. The composite new technology has a number of national patents, experts on the fruits and vegetables and edible fungi identification of seven varieties proved: preservation of a long time,