In 2004 and 2014,two monographs on hypobaric storage(LP)were published by Stanley P.Burg.Based on his theoretical framework and technological advancements,as well as the research and development of equipment conducted...In 2004 and 2014,two monographs on hypobaric storage(LP)were published by Stanley P.Burg.Based on his theoretical framework and technological advancements,as well as the research and development of equipment conducted under his guidance,alongside customer practices and reflections on various scientific literature both domestically and internationally,it is posited that,as articulated in the monograph,misconceptions regarding his theory and technology in Western scientific literature prior to 1985 continue to persist.This ongoing dissemination of misunderstandings has resulted in a near stagnation of research and has adversely impacted the Chinese academic community as well.Consequently,it is essential to delineate the characteristics and main points of its theory and technology,with the aim of offering guidance to individuals seeking to comprehend its foundational purpose.LP technology is a dynamic physical technology that continuously and uninterruptedly extracts air from a closed container and simultaneously introduces fresh,low-pressure moist air from the external environment,while maintaining specific levels of humidity and/or temperature within the container and upholding a predetermined pressure value.Preservation technology is the collective term for the set of various technical parameters associated with preservation,including pressure,relative humidity,and other relevant factors,to which LP equipment is specifically designed.The theory of LP is characterized by the enhanced diffusion of gases and vapors that enter and exit the commodity in a dynamic manner under low pressure conditions.The theoretical points involve equipment performance,low pressure,the impact of trace concentrations of gases such as O_(2),CO_(2) and C_(2)H_(4) that naturally occur at low pressure,diffusive mass transfer,heat transfer,and impacts on the activity of enzymes associated with maturation and senescence.The technology is characterized by dynamic low pressure,and the range of commodities preserved is comparable to that of refrigeration.However,certain commodities exiting the hypobaric environment possess subsequent preservation advantages that are not available through refrigeration.The main points of the technology encompass an extended sotrage life,a postponement of quality degradation,minimized water loss,the suppression of pathogen growth,and the killing of both internal and external insects of the commodity under dynamic low pressure conditions.The core advantage of LP technology lies in its ability to significantly reduce water loss,inhibit respiration and C_(2)H_(4) action,and pathogen growth,killing insects and modulate the activity of enzymes associated with maturation and senescence in post-harvest fresh horticultural products.Consequently,this technology plays a crucial role in prolonging the post-harvest lifespan of these commodities and mitigating quality degradation.Over the past decade,researchers in China have developed a hypobaric short period treatment technology,grounded in LP theory and technical practice,which is commonly referred to as hypobaric treatment.This method has garnered significant attention,leading to an increase in both domestic and international research.A growing body of literature categorizes LP as hypobaric treatment,while some studies also consider vacuum packaging and modified atmosphere packaging(MAP)as LP or hypobaric treatment.Misunderstandings are exacerbated by confusion surrounding nomenclature,which,in conjunction with pre-existing misconceptions,represents a significant barrier to both the research and practical application of the technology.The successful commercial implementation of a vacuum cold fresh chain,centered on LP or hypobaric treatment technology,may be the sole solution to the prevailing misunderstandings associated with LP.展开更多
In recent ten years in China,the application research of hypobaric storage was extended to the non-freeze preservation of cooked food,fresh-cut vegetables,edible fungi and fruits,preliminary processing of growing area...In recent ten years in China,the application research of hypobaric storage was extended to the non-freeze preservation of cooked food,fresh-cut vegetables,edible fungi and fruits,preliminary processing of growing area and vacuum cold fresh chain to the cold chain breakage for horticultural products,and also to the investigation of principle and theory but the investigation results would have some evident difference. This paper will simply summarize the basic conception,principle,two withdrawing air type hypobaric storage technologies,and introduce many examples as mentioned above extending in China. This paper thinks that the master mechanism of preservation of LP for fresh horticultural products effectively inhibits the activity change of manifold enzymes,which are PAL,POD,PPO,CAT,CAD,SOD et al.,affecting the maturation and caducity of fresh horticultural products during LP storage for a short period,as a result,to reduce both risk of physiology obstacle and disease and to prolong their postharvest life; for the foreseeable future Burg's hypobaric storage technology and hypobaric short period treatment technology will play an important role in the preservation on fresh agricultural products and food preservation in storage and transportation,the preliminary processing of growing area,fresh logistics,establishing the operating platform of perishable food and high business value,fresh e-business,and fresh delivery for scattered families,establishing the operating platform of fresh-cut vegetables including edible fungi and so on in China or in the world.展开更多
Effects of hypobaric storage on physiological and biochemical changes in Dong jujube fruit were investigated. Hypobaric storage significantly delayed the decrease in firmness and maintained content of ascorbic acid, r...Effects of hypobaric storage on physiological and biochemical changes in Dong jujube fruit were investigated. Hypobaric storage significantly delayed the decrease in firmness and maintained content of ascorbic acid, reduced accumulation of ethanol and acetaldehyde in pulp and respiration, inhibited activities of ascorbic acid oxidase and alcohol dehydrogenase and slowed down the rate of ethylene production, but had little effect on flesh browning of the fruit.展开更多
文摘In 2004 and 2014,two monographs on hypobaric storage(LP)were published by Stanley P.Burg.Based on his theoretical framework and technological advancements,as well as the research and development of equipment conducted under his guidance,alongside customer practices and reflections on various scientific literature both domestically and internationally,it is posited that,as articulated in the monograph,misconceptions regarding his theory and technology in Western scientific literature prior to 1985 continue to persist.This ongoing dissemination of misunderstandings has resulted in a near stagnation of research and has adversely impacted the Chinese academic community as well.Consequently,it is essential to delineate the characteristics and main points of its theory and technology,with the aim of offering guidance to individuals seeking to comprehend its foundational purpose.LP technology is a dynamic physical technology that continuously and uninterruptedly extracts air from a closed container and simultaneously introduces fresh,low-pressure moist air from the external environment,while maintaining specific levels of humidity and/or temperature within the container and upholding a predetermined pressure value.Preservation technology is the collective term for the set of various technical parameters associated with preservation,including pressure,relative humidity,and other relevant factors,to which LP equipment is specifically designed.The theory of LP is characterized by the enhanced diffusion of gases and vapors that enter and exit the commodity in a dynamic manner under low pressure conditions.The theoretical points involve equipment performance,low pressure,the impact of trace concentrations of gases such as O_(2),CO_(2) and C_(2)H_(4) that naturally occur at low pressure,diffusive mass transfer,heat transfer,and impacts on the activity of enzymes associated with maturation and senescence.The technology is characterized by dynamic low pressure,and the range of commodities preserved is comparable to that of refrigeration.However,certain commodities exiting the hypobaric environment possess subsequent preservation advantages that are not available through refrigeration.The main points of the technology encompass an extended sotrage life,a postponement of quality degradation,minimized water loss,the suppression of pathogen growth,and the killing of both internal and external insects of the commodity under dynamic low pressure conditions.The core advantage of LP technology lies in its ability to significantly reduce water loss,inhibit respiration and C_(2)H_(4) action,and pathogen growth,killing insects and modulate the activity of enzymes associated with maturation and senescence in post-harvest fresh horticultural products.Consequently,this technology plays a crucial role in prolonging the post-harvest lifespan of these commodities and mitigating quality degradation.Over the past decade,researchers in China have developed a hypobaric short period treatment technology,grounded in LP theory and technical practice,which is commonly referred to as hypobaric treatment.This method has garnered significant attention,leading to an increase in both domestic and international research.A growing body of literature categorizes LP as hypobaric treatment,while some studies also consider vacuum packaging and modified atmosphere packaging(MAP)as LP or hypobaric treatment.Misunderstandings are exacerbated by confusion surrounding nomenclature,which,in conjunction with pre-existing misconceptions,represents a significant barrier to both the research and practical application of the technology.The successful commercial implementation of a vacuum cold fresh chain,centered on LP or hypobaric treatment technology,may be the sole solution to the prevailing misunderstandings associated with LP.
文摘In recent ten years in China,the application research of hypobaric storage was extended to the non-freeze preservation of cooked food,fresh-cut vegetables,edible fungi and fruits,preliminary processing of growing area and vacuum cold fresh chain to the cold chain breakage for horticultural products,and also to the investigation of principle and theory but the investigation results would have some evident difference. This paper will simply summarize the basic conception,principle,two withdrawing air type hypobaric storage technologies,and introduce many examples as mentioned above extending in China. This paper thinks that the master mechanism of preservation of LP for fresh horticultural products effectively inhibits the activity change of manifold enzymes,which are PAL,POD,PPO,CAT,CAD,SOD et al.,affecting the maturation and caducity of fresh horticultural products during LP storage for a short period,as a result,to reduce both risk of physiology obstacle and disease and to prolong their postharvest life; for the foreseeable future Burg's hypobaric storage technology and hypobaric short period treatment technology will play an important role in the preservation on fresh agricultural products and food preservation in storage and transportation,the preliminary processing of growing area,fresh logistics,establishing the operating platform of perishable food and high business value,fresh e-business,and fresh delivery for scattered families,establishing the operating platform of fresh-cut vegetables including edible fungi and so on in China or in the world.
文摘Effects of hypobaric storage on physiological and biochemical changes in Dong jujube fruit were investigated. Hypobaric storage significantly delayed the decrease in firmness and maintained content of ascorbic acid, reduced accumulation of ethanol and acetaldehyde in pulp and respiration, inhibited activities of ascorbic acid oxidase and alcohol dehydrogenase and slowed down the rate of ethylene production, but had little effect on flesh browning of the fruit.
