First, harvesting is an important part of grape production during harvesting, and harvesting time is the key to determining the quality of fruit. (1) According to the purpose of timely harvesting of fresh food species, the harvest period should be determined according to the market demand. The general market supply fresh fruit, fruit color fresh fruit, bright color of the fruit, sugar and acid ratio is suitable, good taste, that is, maturity of about 80% can be harvested, the fruit is elastic, resistant to storage and transportation. As for the varieties used for brewing, because of the different types of brewing wines, the requirements for sugar, acid, and pH of raw materials are different, and the harvesting period is also different. Brewing brandy, requiring 16% to 20% sugar, 8 to 10g/L acid, champagne, 18 to 20% sugar, 9 to 11g/L acid, sweet wine, sugar requirement no less than 20 %～22%, acid 5～6%g/L. Juice production requires sugar content of more than 20%, less acid, and should be harvested after full maturity. (B) According to the maturity of fruit harvested berry ripening signs: a large increase in sugar, the total acidity correspondingly reduced, the formation of aroma of the peel, high sugar content, low acidity, strong aromatic flavor and bright color, white varieties of peel transparent and elastic. Of course, fruit ripening quality is related to external environmental conditions, such as sunny weather at maturity, large temperature difference between day and night, color of more colored varieties is more gorgeous, flavor of aromas is more concentrated, and higher acidity of sugar is reduced. On the contrary, when harvesting is overcast and rainy, the temperature is low, the fruit ripening period is delayed, the coloring is poor, and the flavor is not strong, the quality is reduced. Second, harvesting and packaging (A) harvesting tools and material preparation According to the grape yield in the park, preparation of labor, tools, packaging materials and capacity. The contract unit shall be notified to explain the time of collection and delivery so that it can proceed smoothly as planned. (B) The harvesting technology is selected to be clear and windless, and it should be dried after the dew has dried. The harvester took the spike with his left hand and cut the ear stem with his right hand, and cut off the bad grain, diseased grain and blue grain immediately. Then the grain size was small and big, the orderliness and color were changed. (3) The specification of the fruit box and the preserved fruit shall be afraid that the grapes are afraid of being squeezed and require twice packaging. First, one rigid box is loaded per 1 kg or 2 kg, and then 20 to 40 small boxes are loaded into a large rigid transport container. The small box should bear the symbol of grape variety, weight and origin. (4) Packing Technology Packing should pay attention to food hygiene to ensure that the berries are not contaminated, do not crush, and do not lose water. Large, neat and tidy, colored berries are packed into first-class fruit boxes layer by layer, and 1 to 2 pieces of anti-corrosion fresh-keeping pills are placed in the corners of the box and shipped to the market for sale or storage of fresh foods; The grain size is not neat, the color is good, and the second-class fruit box can also be shipped to the market for fresh food sales or raw materials for high-grade sweet wines. The remaining fruits and soil can be used as raw materials for general wine production. The fruit box should have ventilation holes. Under the wooden box and under the four walls, the corrugated cardboard should be lined. The layers of the ears should be layered and the spikes and panicles should be put tightly and firmly so as not to disturb the degree. A thin layer of glossy paper is placed on the paper. Cover a small amount of paper strips and seal tightly to ensure the safety of long-distance transportation. Storage and preservation technology First, pay attention to transport safety loading unloading cars must take care. Never fall, press, touch, or squeeze at will. The long-distance transportation is the most stable with the train. The cars and tractors should pay attention to reduce the bumps so as not to damage the fruits and cause economic losses. Second, the storage of fresh technology In order to make grape fresh fruit to extend the supply of market time, in addition to early, middle and late maturing varieties, arranged in season, in addition, you can also choose suitable varieties for fresh fruit storage. (1) Cultivation of storable varieties Grapes, like other fruits, differ greatly between cultivars, and there are also great differences in storability due to different cultivars. In terms of grape populations, Eurasian species are more shelf-stable than American ones, and Eurasian species are more resistant to storage in Eastern species, such as China's longan, milk, and Japan's Jialulu, as well as rose and rose. More resistant to storage. Followed by European and American hybrids such as white bananas, Kyrgyzstan, Yislin and Kyoho, Dabao and so on. These varieties are thick and tough, fruit surface and fruit axis coated wax fruit powder, high sugar content, it is more resistant to storage. (II) Impacts of cultivation management on storage 1. Strengthen the management of soil and fertilizer water, improve the storability of fruits in sandy loam soil with unimpeded irrigation and drainage, and use organic fertilizer as a base fertilizer and top dressing. The fruit is colored early, and the sugar content is high, and storage . Poor irrigation or poor drainage, topdressing inorganic nitrogen fertilizer fruit, coloring late, low sugar content, intolerant storage. 2 timely picking the heart, reasonable fruit, improve the storage of the fruit of the general species are 3 to 5 days before flowering in the ear to leave 6 to 7 leaves topping, in order to control nutrition, improve fruit set rate. It is to maintain a reasonable leaf-fruit ratio, that is, 25-40 pieces of normal leaves for every kilogram of fruit to provide nutrition. Calculated on the basis of the amount of new leaves per 1m2 of racking: Mid-growth varieties such as Rose, Black Han, etc. are calculated for every 1m2 of racks: medium-growth varieties such as Rose, Black, etc., each 1m2 The new shoots are about 20; long-growing varieties such as Longan and Kyoho leave 12 to 15 per 1m2. With an annual output of 1500 to 2000 kg per mu, high yields and stable yields can be achieved year after year. Its fruit has higher sugar content and the fruit is more resistant to storage. If the output is too high than the yield of 2500kg per mu, large and large water may cause large and small results, and the fruits of the year are poor in color, low in sugar content, and resistant to storage. In recent years, it has been reported that the spraying of farm music (also known as rare earth elements) has the effect of increasing the sugar content of grapes by 0.58% to 1.5%, and the storage stability has also been significantly improved. In addition, potassium dihydrogen phosphate was sprayed 2 to 3 times during the coloring period to improve the storage stability of the fruit. In short, strengthening the management of viticulture and enhancing tree vigor can increase the output and fruit quality of the year, and at the same time, strengthen the storability of the fruit. (3) Effect of harvesting time on fruit storage Grapes are fruits without ripening process. Grapes used for storage must be fully mature before they can be harvested. Generally, varieties that do not fall after ripening are more resistant to storage at later harvesting, such as longan, milk, and Jialulu. The collection index, in addition to see color, aroma, flavor, but also measured the amount of sugar in the fruit, the general fruit sugar 16% to 19%, with acid 0.6% to 0.8%, and require no irrigation two weeks before harvest. The harvested fruits can only be used for long-term storage. Third, the grape fruit storage conditions. The suitable conditions for the storage of grape fruit are as follows: temperature is at 0～3°C, humidity is 85%～90%. Because low temperature can reduce the respiratory intensity of the fruit and inhibit the activity of microorganisms, high humidity can prevent the fruit from dehydration and wilting to keep the grape fruit fresh for a long time. Fourth, grape simple storage method. The old viticulture areas in Liaoning, Hebei, Shanxi, Shandong and Xinjiang have many simple storage methods and experiences. In recent years, some easy-to-get storage methods have been created. The main methods are summarized as follows: (1) Low-temperature storage and preservation of plastic bags in small packages There are many grapes cultivated in the courtyard of our country. Late-maturing and non-storage varieties such as Longan, Kaifei Road, and Rose Aroma are to be selected from late September to When the weather turns cold in early October, choose a fully ripe, disease-free and injury-free grape ear and immediately fill it in a 30cm wide, 10cm long, 0.05cm thick non-toxic plastic bag (or use a large food bag). 2.5kg, tightly bagged, gently placed in a cardboard or cardboard box with shredded paper or foam on the bottom, and only 1 pouch filled with grapes per box. Then move the wooden box into a warm house of 0 to 5°C or a northern house of a building, or a vegetable cellar, and it is better to control the room temperature or the temperature of the pit at a temperature of 0 to 3°C. Found moldy fruit in the bag, immediately open the bag, lift the grape cob, cut moldy fruit, drying 2 ~ 3 hours and then loaded into the generation, to be eaten in the near future, can not be stored for a long time. Using this method to store longan, rose and other varieties can be preserved to the Spring Festival. (II) Preservation of grape wine in the cold climate In northern provinces where the climate is cold, use late-ripe and shelf-tolerant grape varieties. When the fruit is fully ripe, it will be harvested. Place the finished grape ears in a corrugated box or plastic bubble box or shallow. In a box, 2025kg per box, put 2 to 3 layers of spikes. First put the finished fruit box or preserved fruit in a ventilated shade to pre-cool for about 10 days, reduce the fruit temperature and respiratory heat for storage. Choose a slightly higher and dry place to dig trenches. The ditch should be 100cm wide and 100-120cm deep. The ditch length will be determined according to the storage of the grapes. Ditch bottom shop 5 ~ 10cm net river less, will pre-cooled grapes ear, fund-raising emissions on the bottom of the fine sand, usually placed 2 to 3 layers, the tighter the better, not to squeak the principle of fruit. After the frost falls, when the temperature difference between day and night is large, it enters the ditch. On the top of the gully, wooden poles are placed, and the straw mats are covered during the daytime and opened at night. When the temperature of the ditch is 3 to 5°C, the humidity in the ditch is about 80%. The daytime ditch temperature is between 1 and 2°C. When the temperature of the ditch falls to 0°C during the day, the storage ditch shall be covered with grass gate insulation and antifreeze. In short, the ditch temperature should be controlled at 0~3°C, and the humidity should be about 85%. (3) Preservation of Freshness in Grape Cellars People in Shanxi, Hebei, Xinjiang, and Liaoning created many experiences and received good results. For example, the permanent underground ventilation storage pit designed by the Taihe breeding farm in Jinzhou, Liaoning Province is quite economical and practical. The cellar is 5m long, 2.2m wide and 2.2m deep. The walls of the cellar are made of stone or brick, without jointing to increase the humidity in the cellar. The cellar roof is made of reinforced concrete grooved plates, and the cover soil is 80 to 100cm. Lee thermal insulation. Two rows of cement pillars are set up in the cellar, both as top posts for the cement panels and backbone racks for hanging grapes. In the middle of the cellar, 60cm wide channels are left. On the cement column, there are 6 layers of crossbars. Each layer is about 30cm apart. Pull the 5th lead 8th wire on the crossbar, the 5m long lead wire can hang 50kg grape, and the whole cellar can store 3000kg grape. The four corners of the cellar each have a 25cm square air intake hole, which leads to a 20cm deep ventilation channel at the bottom of the cellar. The cellar door is located in the center of the top cover, 60cm square, in addition to the access for people, but also for the exhaust hole. When the grapes were harvested, a section of 5 to 8 cm in length was cut from the spike stems so that they could be used for hanging ears. In the middle of October into the cellar, immediately use sulfur dioxide burning fumigation for 60 minutes, 4g/m3 sulfur powder, followed by fumigation once every 10 days, each time smoked 30 to 60 minutes. After 1 month, when the cellar temperature drops to about 0°C, it must be smoked 1 time every other month. The relative humidity in the cellar is kept between 90% and 92%. Using this method to store longan grapes, can be fresh to the next year from April to May, the ear stem does not wither, fruit loss rate of 2% to 4%, good storage effect. Practice has proved that permanent underground ventilation pits are simple in structure, economical and durable, and easy to manage. The temperature adjustment is mainly carried out through the opening and closing of the vent hole. During the daytime, the vent holes are closed during the day and the temperature is turned on at night. When the humidity is high, the ventilation is used to lower the humidity. If the humidity is less than 90%, the water spray may be adjusted. This method is suitable for storage of grapes in the garden, convenient management, and high economic efficiency. (IV) Preservatives Preservation and Storage 1. Sulfur dioxide fumigation preservatives It is used to fumigate the pits and has a good effect on the decayed Botrytis cinerea caused by the storage period. Immediately after entering the cellar, 4g/m3 of sulfur dioxide is used to burn fumigation for 30 to 60 minutes. After that, it is smoked once every 10 days. When the temperature reaches 0 to 1°C, it can be smoked every 1 month. 2. The sec-amylamine longan grape is treated with sec-butylamine preservative, and then put into a polyethylene plastic to ensure good preservation. The specific usage is: every 500kg of grape is fumigated with 25ml of sec-butylamine, and then stored with a large film account, and stored at a low temperature of 2.5 to 3°C for 3 months, the good fruit rate reaches 98%, the weight loss rate is 2%, and the fruit quality is normal. Stem green, meet the requirements. This agent is easy to use and low cost. 3. SM and SPM Fruit Preservatives Two kinds of fruit preservatives made by the Liaoning Chemical Research Institute are used to seal fumigated preservatives in polyethylene plastic bags and allow them to release sulfur dioxide to inhibit and kill molds. Preservative anti-corrosion effect of fruits. This agent is widely used for the storage and preservation of grapes, apples, citrus fruits and other fruits. It has a better effect on grapes. It requires only 2 tablets per kilogram of grapes (each tablet has a weight of 0.62g) and can be stored for 3 to 5 months. Consumption rate of 70% to 90%, suitable for storage of longan, Kyoho, new roses and other grape varieties. The drug is safe and non-toxic and has little effect on the nutritional composition of the fruit. Low price, suitable for family storage of fruits, the method is simple. The late-maturing grapes are harvested after they are fully ripened, and the diseased grains, bad grains and green grains are cut and put in the altar or in the cylinder. The tablets are wrapped with gauze and placed on the top, and then sealed with a plastic film and placed in a cool place. Temperature Control at 0 ~ 2 °C, can be kept fresh for 4 months, intact without rot. If you can enter the underground or put it in the pits, maintain the appropriate temperature, the better. 4. Peroxide Preservation Agent According to Japanese Patent No. 78-2582: Put 20 rows (spines) of Kyoho grape into plastic bags of 25cm in width and 50cm in length, and clamp 5g of calcium peroxide to 10cm in length and width. 20cm, 1mm thick absorbent paper, wrapped in a plastic bag and sealed, placed at 5 °C conditions, storage for 76 days, the loss rate was 2.1%, while the control showed 103%; berry threshing rate of 4.3%, The control was 82.2%. When the calcium peroxide is wet, it reacts with oxygen to react with ethylene to form ethylene oxide, which then reacts with water to produce ethylene glycol. The rest is hydrated lime. Elimination of ethylene released during storage of grapes can be eliminated, thereby extending the shelf life. Pharmacy is safe and effective. If used in combination with a bactericide, the effect is even more pronounced. 5. The formulation of preservatives recently developed from potassium meta-sulfite and calcium stearate, stearic acid and gelatin or starch preservatives is 97% potassium pyroantimonate plus 1% calcium stearate and 1% stearic acid. , Made with 1% starch or gelatin dissolved and made into flakes. Potassium pyrosulfite is exposed to acid water vapor that evaporates out of fruits or vegetables, that is, it decomposes sulfur dioxide. It has good bleaching, sterilization, and pest control effects. Calcium stearate and stearic acid are stabilizers for decontamination. It is combined with starch or gelatin to form a layer of film that is hard to see with the naked eye and isolates fruits or vegetables from the air, thus protecting the flowers. . Tests have shown that in a box storing 8 kg of grapes, put 5 g (0.5 g per piece) of preservative and preservative on the upper part of the grapes and store it at a temperature of 0-1°C and a relative humidity of 87%-93% for 210 days. Only 0.6% rotten rate. Moreover, this preservative does not pollute the flesh of fruits and vegetables, and has no good influence on the cleansing of food. It has good preservation effect on various fruits and vegetables containing chlorophyll and vitamin C. 6. Grape 8251 Fresh-keeping agent The 8251 fresh-keeping agent developed by the Tianjin Chemical Research Institute is a tablet containing 1 to 2 tablets. The agent can slowly release SO2, and the SO2 content is lower than international health standards, and has no effect on consumption. Practice has proved that every 7.5kg of grape carton, you can add 0.2% to 0.5% of the range of drug is appropriate, more than 0.5%, although it can effectively control the occurrence of mold, but the grapes around the pill bleaching is also very serious, less than 0.2% At the same time, it will not achieve sterilization and inhibit the growth of mold. Harvesting and packing are done in the field at the same time. The ears from the trellis are cut and the broken grains and small green grains are cut and packed. Packed in boxes and loaded with fresh-keeping tablets. If the containers are large, the grapes are layered with the chemicals. If the containers are smaller, the grapes are placed on the surface after the grapes are packed. Since the proportion of SO2 is greater than the air ratio, it can be automatically After sinking, after loading, put the plastic bag tightly and place it in a cool place. The temperature is 0～2°C. If you pick it up for large-scale storage, it must have better storage conditions. Among them, the machine refrigerator is the best, so it can be electric Refrigeration, liquid ammonium cycle cooling. The storage warehouse is cleaned before the grapes are harvested. When the humidity is not enough, the water can be sprinkled or sprayed on the walls in the storage area. Before the storage, the temperature of the storage tank is lowered to 5°C or lower from 2 to 3, and 0°C is the best. Buffer can be directly stored in the storage, pay attention to the roadway and vent parallel, the code should not be too high, generally 15 to 20 layers is appropriate.
Injection Grade Hyaluronic Acid is mainly used for intra-articular and intra-ocular preparations. Injection Grade HA is widely used in plastic surgery, joint dysfunctions of human or animals (horse, dogs etc.), preventing postsurgical tissue adhesion and drug carrier.
Feature
1. Reliable and safty: Our Injection Grade Hyaluronic Acid is GMP, CEP, DMF certificated and the
factory passed an on-site inspection by the US FDA. Our Injection Grade Sodium hyaluronate is all fermented products,
non-animal sources, non-GMO and non-BSE/TSE risk.
2. High-purity and lower impurities:
higher glucuronic acid content, lower protein, heavy metals and nucleic acid
content, extremely low endotoxin content, compared with other injection grade
hyaluronic acid in the market.
3. High stability: stability test
shows our injection grade hyaluronic acid is stable during the
transportation and storage.
Function
Healthy Skin:
Hyaluronan is also a component of skin tissues, and helps in the repair of skin cell. It helps in tissue lubrication and faster healing of wounds. Another major benefit of this acid is its anti-wrinkle effects, as it helps the skin build up levels of collagen, increasing suppleness and moisture.
Treating Osteoarthritis:
Hyaluronic acid covers the spaces between the joints of the knees and protect the bones from damage due to friction. Injections of hyaluronic acid are prescribed to increase the level of this acid in the joints, and relieve pain. Even the oral intake of this acid through foods or supplements is helpful.
Healthy Eyes:
Hyaluronic acid is also beneficial to the eyes, as it can be used as artificial tears for dry eyes. The acid is used in many anti-aging creams for the face, and can also be injected into the wrinkles near the eyes, commonly known as 'crow's feet'.
Aesthetic Injections (Facial & Body)
Hyaluronic acid based gel injections(HA dermal filler) are a new option for the on-spot treatment of facial wrinkles. These shots must be administered by a dermatologist and last up to 4 to 6 weeks.
Specification
|
Test Items |
Standard |
|
Appearance |
White powder |
|
Hyaluronic acid |
≥98% |
|
Molecular weight |
≥2.0X 106 Da |
|
PH |
6.0-7.5 |
|
Loss on drying |
≤8% |
|
Protein |
≤0.05% |
|
Nitrogen |
2.0-3.0% |
|
Heavy metal |
≤10ppm |
|
Bacterial counts |
≤10cfu/g |
|
Mold and Yeast |
≤10cfu/g |
|
Endotoxin |
≤0.5eu/mg |
|
Sterile Test |
Complies |
|
Shelf Life |
Two Years |
|
Conclusion |
The results meet the standard |
Injection Grade Hyaluronic Acid Powder
Medical Grade Hyaluronic Acid,Hyaluronic Acid Injection,Injection Grade Hyaluronic Acid Powder,Hyaluronic Acid Liquid
Qufu Hi-Tech Trading Co., Ltd. , http://www.chinahyaluronic-acid.com