-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
The Ministry of Agriculture and Rural Affairs recently released the "Decision on the Commendation of the Shennong Chinese Agricultural Science and Technology Award for 2020-2021", led by the Fragrance Institute of the Chinese Academy of Tropical Agricultural Sciences, together with Chenguang Biotechnology Group Co.
The Fragrant Beverage Research Institute of the Chinese Academy of Thermal Sciences has carried out research on key technologies for improving the pepper industry chain for a long time, and has achieved key breakthrough results in the selection of new varieties, the reduction of continuous cropping obstacles, the research and development of ecological high-value processing technology and key equipment, and the creation of new products.
Aiming at the problem of continuous cropping obstacles to stable and increased pepper production, this research found that soil pH reduction, microbial diversity decline and root exudates autotoxicity were the three main reasons
In terms of processing, the achievement has also innovatively developed ecological high-value processing technologies and supporting equipment such as pepper peel ripening, continuous peeling and degumming, and full utilization of fresh fruits, creating high value-added products, building a standardized processing technology system, and breaking the traditional soaking and peeling to make white pepper.
(Fu Renyi)
"China Food News" (version 04 on November 18, 2021)
(Editor in charge: Zhou Yan)
