A liquid nitrogen quick-freezing preservation method for fresh bamboo shoots. The method includes performing a coating treatment on cuts of fresh bamboo shoots, which reduces the moisture loss through the cuts, slows down the degree of lignification of the bamboo shoots, mitigates color changes at the cuts, inhibits excessively fast reproduction of microorganisms at the cuts and prevents invasion of microorganisms from the cuts, so that a decrease in nutritional value is reduced, the deterioration of the appearance quality of the bamboo shoots is mitigated, and the nutritional value and commodity value of the bamboo shoots are maintained. The method further includes an intermittent ultrasonic treatment on the fresh bamboo shoots, so that coating substances form films on the surfaces of the cuts more easily, preventing the fresh bamboo shoots from being eroded by microorganisms and preventing nutrient substances from being decomposed and utilized by the microorganisms.

Provided is a wasabi rhizome with suppressed quality deterioration, a method of preserving the same, and a method of producing the same. Disclosed herein are: a wasabi rhizome having a phenylalanine ammonia-lyase activity of less than 0.04 U per mg of protein, after preserving the wasabi rhizome at 0° C. for 5 days following trimming of the surface thereof; and a method of preserving the wasabi rhizome at a temperature of −5° C. or more and 10° C. or less. Also disclosed herein is a method of producing a wasabi rhizome with suppressed quality deterioration, including: (1-1) immersing a wasabi rhizome in water having a temperature of more than 40° C. and less than 60° C.; and/or (1-2) immersing the wasabi rhizome in an ethanol solution.

The present invention relates to methods for preventing or inhibiting ice recrystallisation in substances (e.g. biological materials and food products) which are susceptible to ice crystal growth upon cryopreservation and/or thawing therefrom. The methods relate to the use of compositions comprising poly(proline) or a variant or derivative thereof. Also provided are kits and compositions comprising poly(proline) which can be used in the methods of the invention.

The present invention relates to methods for preventing or inhibiting ice recrystallisation in substances (e.g. biological materials and food products) which are susceptible to ice crystal growth upon cryopreservation and/or thawing therefrom. The methods relate to the use of compositions comprising poly(proline) or a variant or derivative thereof. Also provided are kits and compositions comprising poly(proline) which can be used in the methods of the invention.

Methods of stabilizing produce, such as fruits and vegetables, are provided. In particular, the methods comprise vacuum impregnating the item of produce in an infusion solution containing a polysaccharide, partially drying the item of produce to reduce its water content below its original harvest-level of hydration, and optionally applying an edible coating to the item of produce. Subsequently frozen items of produce display improved mechanical properties and visual integrity.

A process for producing a hemp powder with a preserved full spectrum nutritional complex from the whole plant. The process includes juicing fresh vegetation from the Cannabis sativa plant. The juiced product may be disposed in freezing vessels and flash-frozen at a temperature that preserves the molecular integrity of the molecular structure of the nutrients. In turn, the frozen juiced product may be freeze-dried to prepare a water-soluble powder that provides a synergistic entourage effect by preserving the full spectrum nutritional complex of the whole plant from which the powder is derived. In turn, the powder may be used in a variety of contexts.

There is provided a frozen food product, such as frozen juice, and the method of providing same. This involves cooling the food product, such as a juice, to a slurry temperature within a freezing temperature range for the juice to provide a slurry, the juice slurry comprising a liquid juice component and a frozen juice component; providing the juice slurry to a container; and freezing the juice slurry within the container.

There is provided a frozen food product, such as frozen juice, and the method of providing same. This involves cooling the food product, such as a juice, to a slurry temperature within a freezing temperature range for the juice to provide a slurry, the juice slurry comprising a liquid juice component and a frozen juice component; providing the juice slurry to a container; and freezing the juice slurry within the container.

A system for controlling low temperature injury of cold-sensitive fruit vegetables by combining intelligent pre-cooling and segmented controlled atmosphere storage includes a sensor detection module, a data collection module, a wireless communications module, a terminal, and a control system, where the sensor detection module detects carbon dioxide, ethylene, and the temperature and the humidity within a fresh keeping chamber, then data is collected by using the data collection module connected to the sensor detection module, and then varying data is transmitted to the terminal by using the wireless communications module connected to the data collection module; the sensor detection module is connected to the control system; and after the terminal reads data detected by a sensor, an environment parameter is controlled by using the control system.

A system for controlling low temperature injury of cold-sensitive fruit vegetables by combining intelligent pre-cooling and segmented controlled atmosphere storage includes a sensor detection module, a data collection module, a wireless communications module, a terminal, and a control system, where the sensor detection module detects carbon dioxide, ethylene, and the temperature and the humidity within a fresh keeping chamber, then data is collected by using the data collection module connected to the sensor detection module, and then varying data is transmitted to the terminal by using the wireless communications module connected to the data collection module; the sensor detection module is connected to the control system; and after the terminal reads data detected by a sensor, an environment parameter is controlled by using the control system.