Abstract:A accurate and quantitative method was developed for the determination of vancomycin antibiotics residues in animal food by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The samples were extracted by formic acid acetonitrile solution, degreased by acetonitrile-saturated n-hexane, purified by cation solid-phase extraction column, detected in the multi reaction monitoring (MRM) positive ion mode, and quantified by internal standard method using didechloro vancomycin as internal standard. The results showed that the target of vancomycin and norvancomycin had a good linear relationship in the range of 20~200 μg/L, and the correlation coefficient (R²) could reach more than 0.997. The average recoveries varied from 88.7% to 115.1% at the spiked levels of 20, 50 and 200 μg/kg, and the relative standard deviations were in the range of 3.1%~9.4%. The limit of detection (LOD) for the method was as low as 1.0 μg/kg, and limit of quantitation (LOQ) could reach 3.0 μg/kg. This method is rapid, sensitive, accurate, reproducible and suitable for the determination of vancomycin antibiotics residues in animal food.

Abstract:Based on the three-step hybrid strategy of effective variable selection (rough selection, fine selection and optimal selection) in multivariate calibration of spectra, a feature variable selection method combining interval partial least squares (iPLS), interval variable iterative space shrinkage approach (iVISSA) and iteratively retaining informative variables (IRIV) was proposed to select the feature wavelengths of the near-infrared spectra of fresh chicken breast,and established a chicken moisture detection model. The number of modeled wavelengths was reduced by 0.76% after iPLS-iVISSA-IRIV, but the accuracy were stability of the model are gradually improved. The modeling results using the selected 8 characteristic wavelengths were as follows: correlation coefficient of calibration R_C=0.907 7, root mean square error of calibration RMSEC=0.516 1, correlation coefficient of prediction R_P=0.943 5, root mean square error of prediction RMSEP=0.612 3. The result shows that the iPLS-iVISSA-IRIV method based on the three-step hybrid strategy can effectively select the characteristic wavelengths of chicken moisture detection.

Abstract:A method was developed for the simultaneous determination of 8 adipate plasticizers in infant formula by isotope dilution-gas chromatography-mass spectrometry (GC-MS). With the infant formula sample completely dissolved in water, n-hexane was used as the extraction solvent. After ultrasonic extraction, qualitative and quantitative analysis were carried out by GC-MS in selected ion monitoring modes. The correlation coefficients (R²) of 8 adipate plasticizers were over 0.999, The limits of detection (LODs) were 0.08~0.12 mg/kg and the limits of quantification(LODs) were 0.2~0.4 mg/kg. The average recoveries of 8 adipate plasticizers in milk powder were ranged from 94.8% to 103.3%. In addition, the relative standard deviations (RSDs) were less than 8.1%. The method has advantage of simplicity, sensitivity and repeatability, which is suitable for testing of adipate plasticizers infant formula.

Abstract:To understand the residues of sulfonamides in meat poultry in Hunan, providing basis for expanding the application of detection methods of sulfonamide residues and strengthening the quality and safety supervision of meat poultry products, the ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) method was optimized for the simultaneous determination of 10 kinds of sulfonamide residues in meat poultry. The residues of sulfonamides in more than 300 batches of meat poultry samples produced and sold in various regions of Hunan Province were analyzed. The detection results of actual samples showed that the detection rate of trimethoprim was the highest among the 10 sulfonamides, which reached 4.92% of the total samples. The detection rate of chicken meat samples was the highest, reaching 52.4% of the samples containing sulfanilamide. Sulfonamides were detected in meat poultry samples in many areas of Hunan Province, and the average value of sulfonamides detected in Loudi area reached 101 μg/kg. While strengthening food supervision, meat poultry producers should be aware of the potential risks of sulfonamides, standardize the use of drugs or use harmless alternative drugs.

Abstract:According to the test method of GB/T 5750.6—2006, the cadmium content in drinking water was measured by graphite furnace atomic absorption spectroscopy, and the accumulated data was statistically analyzed based on the Top-down control chart method. The extended uncertainty was 0.30 μg/L (k=2,P=95%). Using Top-down control chart method to assess the uncertainty is statistically rigorous, and has a wide range of application prospects.

Abstract:The entire industrial chain of instant rice production, including paddy planting, paddy storage, rice processing, instant rice processing, instant rice storage and sales, etc., was analyzed to select the main links and critical control points. The detection objects, main indicators and main hazard factors, such as pollutants, mycotoxins, food additives, microbiological indicators, etc., of important links and critical control points were determined. A relatively complete key supervision database structure for the safe production of instant rice has been gradually formed. The key supervision database for the safe production of instant rice included regulation sets, method sets and data sets. The standardized methods and knowledge base for key supervision data for safe production of instant rice were established, which could be conducive to the quality and safety management of the entire industrial chain of instant rice.

Abstract:In order to provide a scientific method for the geographic origin determination of millet, a portable near-infrared (NIR) spectrometer was used in combination with other methods, including principal component analysis (PCA), linear discriminant analysis (LDA) and multi-layer perceptron neural network (MLP-NN). The results showed that, for PCA model, samples from different places except Shanxi, Henan and Heilongjiang provinces clustered into different groups significantly. Millet samples from different origins could be effectively discriminated by FLDA and MLP-NN. The MLP-NN model was better than FLDA model in recognition rate. The recognition accuracy of the two models for the predication set were 92.3% and 84.6% respectively. Therefore, the NIR spectroscopy technique can be used for the geographic origin determination of the millet.

Abstract:The “Blockchain + RFID” two-in-one collaborative sharing model constructed by blockchain technology and radio frequency identification technology in the era of big data is described. This model uses the alliance chain to build the food traceability system and Go language is used to develop the chain in Fabric Code. Node.js is used to write the client program. The mobile terminal realizes the food traceability query by scanning the code, and the client uses certificate authentication account to query the web page. Through the interconnection of all aspects of food circulation, we can quickly locate responsible parties for food safety incidents.

Abstract:In order to explore a suitable drying device and method for heat-sensitive pulp materials, a refractance window dehydration (RW) device and an infrared refractance window dehydration (IR-RW) device were designed and manufactured with hot water and carbon fiber infrared plate as heat sources, respectively. The drying experiments were carried out with carrot pulp and also compared with the hot air drying. Both of the RW and IR-RW device were composed of feeding system, heating system, cooling system and unloading system. The control system was made of touch screen and a series of slave controllers. A control network was formed base on Modbus protocol to precisely control the parameters of drying process. The experimental results showed that the design scheme of RW and IR-RW drying devices was feasible and the work program was also reliable. When the drying temperature was 95 ℃, both of IR and IR-RW drying devices can achieve rapid dehydration,and the 2 mm thick carrot pulp can be dried in 5 min. The material temperature raised rapidly to 60~75 ℃ at the initial drying stage, and then gradually became stable in the middle drying stage, and decreased in the later drying stage. The maximum temperature of the material was 15~25 ℃ lower than that of the heating source of drying. In the preheating stage, it took about 2 minutes for the IR-RW device to reach the set temperature, while it took about 30 minutes for the hot water to reach the set temperature in the RW drying process. The quality attributes of the RW and IR-RW dried samples were not significantly different (P＜0.05), and had the color difference (△E) and loss of carotene are about 17, 10% respectively. The required time for hot air drying at 75 ℃ was nearly 13 min, and the loss of carotene was 32.58%. The HA drying samples had obvious browning and bonding phenomenon, and the color difference (△E) of HA samples was 37.5. The research results provided important information about pulp drying with RW and IR-RW drying technologies.

Abstract:Accurate identification of lamb rib area is an important content in the research of sheep carcass intelligent cutting equipment. Aiming at the problem that the color, texture and other characteristics of the carcass of the split half sheep are not obvious, and it is difficult to achieve accurate segmentation of the rib area, this paper takes the sheep rib as the research object, and proposes a sheep rib based on U-shaped convolution neural network Row image segmentation algorithm. First, collect sample images of lamb ribs, used image augmentation technology to expand the image data, and after normalization, established a lamb rib image data set. Then, the U-Net sheep segmentation image segmentation model was established, and the rib features were extracted by convolution and pooling operations, and the deep and shallow features of the rib were merged. After multiple deconvolution operations, accurate positioning of the fused features was achieved. Obtained the binary image of the rib area, so as to achieve end-to-end semantic segmentation of the image. Finally, three image semantic segmentation evaluation criteria, including accuracy (PA), average pixel accuracy (MPA), and average cross merge ratio (MIoU), were introduced to judge the segmentation performance of the network. The experimental results showed that the U-Net segmentation rib images PA, MPA, and MIoU were 92.38%, 88.52%, and 84.26%, respectively. Comparing the existing three classical image semantic segmentation methods SegNet, FCN8s, FCN32s, the U-Net average merge ratio (MIoU) were 6.47%, 15.34%, 25.86% higher than the above three methods, respectively. The image time was 48 ms shorter than the sub-optimal SegNet. For the half-sheep carcass image dataset, the MIoU of U-Net was 75.57%.

Abstract:A new design method of spiral structure with equal diameter and variable pitch is proposed to improve the spiral feeding accuracy of wheat flour. Solidworks software is used to establish a three-dimensional model and the wheat flour material is used for discrete element simulation to observe the feeding amount and feed opening of the spiral feed section. The stability of the flow rate is compared with the conventional equal-diameter variable pitch spiral structure. The tests shows that, compared with the existing equidistant spiral structure, the experimental design of the variable pitch spiral feed section is uniformly fed at the same speed and outer diameter, with the spiral feed flow rate of 0.224 kg/s, the flow fluctuation ranging from 0.207 to 0.239 kg/s, and the fluctuation percentage within ±6.69%. Under the premise of meeting the design requirements, its accuracy is higher than that of the conventional equidistant spiral.

Abstract:In order to improve the quality of products in the fermentation process and increase the output of products and optimize the fermentation process. a set of fermentation process measurement and control system based on SIEMENS PCS7 and Batch formulation system was designed in this study. Moreover, the centralized management of data was realized through MES system and report system. The system consisted of network part, hardware part, software part and data processing part. The double redundant ring network structure was adopted in the network part. The CPU400 redundant structure was adopted in the hardware part. PCS7 and batch were used in the software design. MES and report system were used for data processing. All parts formed the whole fermentation measurement and control system from bottom to top, which realized the process control of industrial fermentation.

Abstract:Aiming at the refined requirements of temperature in the process of scented tea baking, a control system composed of fuzzy control, neural network and PID algorithm was proposed to realize the reliable control of temperature and humidity and to achieve the purpose of rapid dehumidification and drying of flowers. The system taken the temperature and humidity error e and error rate ec as input variables for fuzzy processing, established membership function, through fuzzy reasoning and fuzzy production into the output, for PID control system to provide optimal regulatory factor △K, accurate control of the executive unit. The system adopts RBP neural network algorithm to fine-tune the real-time variables in the fuzzy control process, and USES Delta (δ) function and gradient descent algorithm to adjust the network weighting coefficient w, central vector c_ij and base-width vector b_ij as learning rules. Data simulation system by using Matlab software, compare the traditional PID control and fuzzy control, and verify the superiority of the combination of fuzzy neural network PID control, the data analysis shows that the combination of temperature control system response speed and the accuracy of the data are obviously improved, the disturbance compensation and improve anti-jamming capability, and it has better robustness.

Abstract:The appearance and taste of the apple pulp is affected by the oxidation and browning of apples exposed to the air, which occur during the production process of small and medium-sized apple pulping machines. In response to this problem, a small and medium-sized intermittent apple vacuum pulper were designed. Based on the technical process of apple pulping, the working principle and basic structures of the apple vacuum pulper are analyzed; the operational process of the machine and its guarantee of "vacuum degassing" were discussed in detail. Experimental validation showed that the designed intermittent small and medium-sized apple vacuum pulper could significantly reduce the browning and improve the quality of apple pulp.

Abstract:This paper improves the traditional cigar machine and configures endogenous mechanical power instead of manual. The SA / TDR63M4 geared motor is selected through theoretical calculation to make the electric cigar machine run steadily. The improved electric cigar machine reduces the labor intensity of staff, the average daily output efficiency can increase by 20.13%, the standard deviation of cigar resistance decreases from 109.816 kPa to 73.542 kPa, and the standard deviation of circumference decreases from 0.613 mm to 0.370 mm, indicating that the electric cigar machine can improve the output efficiency of round-head flat-tailed hand-made cigars and ensure the consistency of the quality of cigar. It can be widely promoted in the production of middle grade hand-made cigars.

Abstract:Based on the current research status of chestnut openers and combined with the existing chestnut openers defects in use, design a household all-inclusive chestnut openers with high safety, high efficiency, easy portability and other characteristics. First, the chestnut was sampled, measured, and analyzed to obtain the geometric parameters; then, in the design of the opener, the cross blade uses a safe and sharp zirconia ceramic blade to optimize the design of the existing opener handle. The silicone anti-skid layer and other components make it have good comfort and fixability. Finally, through the design of the structure and material of the opening device, a new chestnut opening device is obtained, which lays the foundation for future research.

Abstract:This study taking the Dong nationality as an example, ethnic elements of Dong and eye-tracking experiments were combined. Integration analysis of consumer perceptual imagery evaluation of cultural elements, which clarifies that the Dong ethnic elements had unique visual symbol characteristics with disseminating value. From the perspective of modern aesthetics, the design of drinking water was integrated with the elements of ethnic symbols. Furthermore, the Dong people’s exclusive packaging language could lay the foundation to provide a reference method for contemporary ethnic food packaging design, as well as arousing consumers’ attention and aesthetic tasting ethnic culture.

Abstract:In order to improve the detection accuracy of pre-packaged food, a defect detection system based on machine vision was designed. The detection system mainly includes image acquisition module, image processing and analysis module, output execution module and so on. The image processing method was described in detail. The image denoising model based on partial differential equation was used. The defect region was segmented by double threshold segmentation method. Finally, BP neural network was used to classify defects according to circumference, area and roundness. The feasibility and effectiveness of the method ware verified by experiments. The experimental results show that the overall omission rate is 0.17% and the detection accuracy is relatively high. The detection time of each package is about 70 milliseconds, so the detection efficiency is relatively high. The system can well meet the real-time, rapid, accurate and stable testing requirements of food packaging.

Abstract:In order to explore the suitable irradiation range of ⁶⁰Co-γ ray irradiation on Youtazi, which was adopted ⁶⁰Co-γ ray irradiation with different irradiation dose to investigate the effects of irradiation dose on microorganism, acid value (AC), peroxide value (POV) and chromatic aberration of Youtazi under different conditions. The results showed that the number of microorganisms in Youtazi decreased with the increase of irradiation dose, and the range of irradiation dose was 3~7 kGy. Irradiation can slow down the increasing trend of acid value in Youtazi during storage, and the higher the irradiation dose, the lower the acid value was. After irradiation, the peroxidation value of Youtazi did not change significantly during the storage period. But the higher the irradiation dose was, the longer the storage time was, and the more fluctuating the peroxidation value it was, which indicated that the higher the irradiation dose, the longer the storage time was, and the greater the influence on the peroxidation value of Youtazi it was. Irradiation treatment had a significant effect on the color difference value of Youtazi (P＜0.05). The L* value first decreased and then increased with the extension of storage time. The values of a* and b* both increased with the extension of storage time, and there was no significant correlation between the chromatic aberration of Youtazi and irradiation dose.

Abstract:In this paper, the sensitivity of Gram-negative bacteria, Gram-positive bacteria, yeast, fungal spores and Bacillus cereus spores of several food borne microorganisms in the relative humidity of 90% and 0.08 mg/L gaseous ClO₂ was studied. The results showed that the resistance of Gram-negative bacteria, Gram-positive bacteria, yeast, fungal spores and Bacillus cereus spores to gaseous ClO₂ gradually increased. Through the treatment of gaseous ClO₂, the average reduction of microorganism was 0.1~3.5 lg (CFU/cm²). At the same time, the effects of starch, fat, protein and NaCl in food on the antibacterial activity of gaseous ClO₂ were also studied. Different concentrations of soluble starch, corn oil, butter, whey protein isolate and NaCl were added to the agar medium, and the Leuconostoc was inoculated to the agar plate, and then treated with ClO₂. The results showed that soluble starch and NaCl had no significant effect on the antibacterial efficiency of ClO₂. However, butter, corn oil or whey protein in agar almost eliminated the antibacterial effect of ClO₂. The peroxide value of corn oil emulsion treated with gaseous ClO₂ increased significantly, indicating that the first oxidation product was formed. Similarly, treatment with ClO₂ can increase the carbonyl content of whey protein and induce the transformation of SH group to S-S-group. The results show that gaseous ClO₂ is an efficient decontamination agent for carbohydrate rich foods, but its decontamination effect for high protein and fat foods is limited.

Abstract:The fresh-cut apple slices were impregnated with different concentrations (1%, 2%, 3% and 4%) of organic acid including citric acid, ascorbic acid, malic acid and acetic acid. The color, yield, rehydration, deformation rate, texture characteris-tics and microscopic pore structure of freeze-dried apple chips were used as indicators to analyze the effect of different acid immersion on the quality of vacuum freeze-dried apple chips. The results showed that the △E value of freeze-dried apple slices treated with citric acid, ascorbic acid and malic acid increased with the increase of acid concentration, with relatively small △E value treated with acetic acid, and the color protection effect was good. The deformation rate of freeze-dried apple slices treated with citric acid, ascorbic acid and malic acid increased with increasing concentration, and was significantly higher than that in the acetic acid treated group and the non-impregnated group (P＜0.05), slight reduction in dipping group. The rehydration ratios of freeze-dried apple slices treated with acid impregnated were significantly higher than those in the non-dipping group (P＜0.05). At a concentration of 1%, the malic acid and acetic acid impregnation freeze-dried apple slices showed more completed tissue cells and thicker cell walls, which contributed to high hardness and small deformation rate. It was found that acetic acid could effectively improve the comprehensive quality of freeze-dried apple slices.

Abstract:In order to improve the quality of flax oil, the conventional hydration method was used to optimize the degumming process conditions and analyze the main physicochemical indexes. Taking the degumming rate as an indicator, the effects of temperature, time, water addition and phosphoric acid addition on the degumming effect of flax seed oil were studied respectively. Optimizing the degumming conditions of flax seed oil based on single factor and Box-Behnken center combination experimental design principle. The results showed that the best process conditions for degumming by conventional hydration method of flax seed oil: the temperature of 63.7 ℃, the time of 33.8 min, the amount of water added of 3.30%, and the amount of phosphoric acid added of 0.45%. The model predicts the degumming rate of flax seed oil is 79.65%, and the measured value is 79.10%. After degumming, the color, moisture, volatile matter, peroxide value, and acid value of flax seed oil meet the crude oil standard of flax seed oil.

Abstract:In this study, highland barley wine was produced with roasted barley to increase the flavor of the wine. Physical-chemical properties such as pH value, total acid, total sugar, alcohol content of the wine and flavor were determined. The evaluations of acidity, sugar content and sensory of the wine were found increased with roasted barley, and roasting improved the variety of flavor substances for the highland barley wine. Nonanal, phenylethyl alcohol, benzeneacetaldehyde and decanal were determined to be the key flavor substances of the four barley wines (ROAV＞1). Acetophenone and geranylacetone were found to be the modified compounds to barley wines (0＜ROAV＜1), and 4-ethyl-2-methoxyphenol was a modified compound unique to dry roasting. 2-Nonanone was a modified compound unique to the non-roasted barley wine. Our study confirmed that roasting could improve the flavor and quality of the highland barely wine.

Abstract:Chitosan-tarragon essential oil nanocapsules were prepared by ion gelation method. The effects of the mass ratios of tarragon essential oil to chitosan, pH of chitosan solution, and the mass ratio of sodium tripolyphosphate to chitosan on the encapsulation rate of tarragon essential oil nanocapsules were investigated. Box-Behnken experiment design and response surface analysis were used to optimize the preparation process of nanocapsules, and the quadratic regression model was established. The results showed that the optimum preparation process of tarragon essential oil nanocapsules was the mass ratio of tarragon essential oil to chitosan 2∶1, pH=3.5, and the mass ratio of sodium tripolyphosphate to chitosan 0.4∶1.0. The encapsulation rate of chitosan-tarragon essential oil nanocapsules was 43.67%. Fourier infrared spectroscopy analysis confirmed that tarragon essential oil was successfully encapsulated. Transmission electron microscope (TEM) analysis showed that the nanocapsules were relatively regular circles with an average particle size was about 40 nm. Differential scanning calorimetry analysis showed that the tarragon essential oil nanocapsules had good thermal stability.

Abstract:With the inhibition of Non-enzymatic browning in Sta-nuntonia chinensis juice as the main objective, and the nutrition preservation (such as polyphenol preservation rate and ·OH clearance rate) of the juice as the consideration, the response surface method was applied to optimize the process of browning inhibition. First, the plackett-burman (PB) design was applied to screen out three inhibitors with a reliability greater than 95%: L-cysteine, sodium D-isoascorbate and phytic acid. Then, the optimal value range and effects direction were determined by steepest ascent design. Finally, the Box-Behnken Design (BBD) experimental design was used for response surface optimization and the optimal browning inhibitors of Stanuntonia chinensis juice were determined as: L-cysteine 0.97%, sodium D-isoascorbate 0.05%, phytic acid 0.015% (mass fractions), the inhibition rate of browning was 81.39%, the preservation rate of polyphenols was 85.76% and the ·OH clearance rate was 63.61%. Experiment results show that the error is 0.07%.

Abstract:The natural drying, hot air drying at different temperatures and vacuum freeze drying were carried out on the buds of Taihe toon respectively. The changes of nutrient components such as V_C, chlorophyll, total flavone and protein and the rehydration performance of Taihe toon buds after drying were determined. The effects of different drying methods on the quality of Taihe toon buds were comprehensively evaluated. In the dry products obtained by vacuum freeze-drying, the retention of V_C, chlorophyll, total flavonoids and protein was the highest, which were 74.00 mg/100 g, 14.1 mg/g, 3.50 mg/g, 8.12 mg/g, respectively. The rehydration performance and comprehensive evaluation were better than the natural drying and hot air drying methods. In the hot air drying method, when the drying temperature is 50 ℃, the comprehensive evaluation value of dry products was the highest, which was slightly lower than vacuum freeze drying. Among the three different drying methods, the comprehensive evaluation of the dried products obtained by vacuum freeze-drying was the best, which can retain the color, flavor, texture and nutrients of Taihe toon buds to the greatest extent. Without considering the production cost, vacuum freeze drying is the best drying method, followed by hot air drying at 50 ℃, and the lowest comprehensive evaluation of natural drying.

Abstract:The complex relationship between the process parameters and the quality index of loosening and conditioning process was studied, and the network model was established by using Bayesian network analysis method. The results showed that: ① The network model of loosening and conditioning process could well reveal the influence relationship and influence weight of process parameters on the discharge moisture content and temperature. ② The influence degree of process parameters on the discharge moisture content was determined as from high to low, opening of automatic valve for air water mixing ＞ unit time material cumulative measurement ＞ water addition ratio ＞ opening of automatic valve for steam ＞ hot air temperature. But, the influence degree of process parameters on the discharge temperature was determined as from high to low, hot air temperature ＞ unit time material cumulative measurement ＞ opening of automatic valve for air water mixing ＞ opening of automatic valve for steam ＞ water addition ratio. ③ The prediction accuracy of network model of loosening and conditioning process on discharge moisture content and temperature were 64.34% and 65.72% respectively, which had a good application effect and practical value. It could be predicted that Bayesian network analysis method had a wide range of application prospects in guiding the actual production and improving the quality of cigarette processing.

Abstract:In this review, the non-mentioned extraction methods of plant polyphenol in the existing research are summarized, including subcritical extraction, low eutectic extraction, and pressurized extraction, etc. The principles, advantages and disadvantages of different extraction methods are deeply analyzed. Moreover, the development direction of plant polyphenol extraction is prospected.

Abstract:This paper summarized the research status of microorganisms in dry cured ham, summarized the influence of yeast, mold and bacteria on the microbial diversity of ham, elaborated the influence of mycotoxins, pathogenic bacteria and spoilage bacteria on the safety of ham, and prospected the development direction of dry cured ham fermentation industry.

Abstract:This paper introduces walnut shell breaking technology, focuses on the structure, working principle and characteristics of walnut shell breaking equipment at home and abroad, analyzes the existing problems of walnut shell breaking machinery, and prospects the application research direction of walnut shell breaking machinery. Provides a reference for the development of walnut shell breaking technology and related mechanical equipment.

Abstract:This study summarizes the application research of the modified atmosphere preservation technology of fruits and vegetables in cold chain logistics domestic and abroad, and summarizes the basic principles of modified atmosphere preservation technology and its application status of fruits and vegetables in cold chain logistics domestic and abroad. The trend of the application of modified atmosphere preservation technology for fruits and vegetables in cold chain logistics will help the healthy development of Chinese fruit and vegetable industry.