傳統(tǒng)果干蜜餞現(xiàn)代化加工關(guān)鍵技術(shù)及產(chǎn)業(yè)化
Key Technology and Industrialization of Modernization Processing of Traditional Dried and Preserved Fruits
(The Second Prize of Shennong China Agricultural Science and Technology Award in 2020-2021)
The program focuses on the confirmation of the nutritional and health effects of the main active phenolics in traditional dried fruits such as persimmons, green plums, plums, apricots, and citrus (peels), molecular mechanism elaboration, the development of special equipment for processing, the creation of nutritional quality and quality and safety control technologies, and research and development of new products. So far, we have overcome a number of technical bottlenecks and key issues in the industry.
