Antibrowning agent for litchi and method for storing and preserving litchi

Abstract

The invention discloses an antibrowning agent for litchi and a method for storing and preserving litchi. The antibrowning agent for litchi comprises the following components by weight percent: 0.05-2% of cysteine hydrochloride, 0.5-5% of citric acid, 0.05-0.5% of EDTA (ethylenediaminetetraacetic acid) disodium salt and the balance of water, wherein the total weight of the components is 100%. The method for storing and preserving litchi comprises the following steps: harvesting 80-90% matured litchi without mechanical damage and plant diseases and insect pests at sunny days; performing sterilization treatment and antibrowning treatment on the litchi; and precooling, packaging and storing the litchi, wherein the antibrowning treatment is performed in the manner of soaking the litchi in the antibrowning agent for 1-3 minutes. According to the method provided by the invention, the litchi harvested at proper time is subjected to the sterilization treatment and the antibrowning treatment, is precooled, is packaged with a polyethylene film bag and then is stored at the temperature of 2-4 DEG C, thereby effectively inhibiting fruit rottenness and peel browning, maintaining the fruit quality, achieving the intact fruit ratio above 95% after storing the fruit for 30-40 days, excellently controlling browning and substantially being free from change in fruit quality.

Description

Technical field: [0001] The invention relates to fruit storage and fresh-keeping technology, in particular to an anti-browning agent for litchi and a storage and fresh-keeping method for litchi. Background technique: [0002] Litchi (Litchi chinensis Sonn.) belongs to Sapindaceae (Sapindaceae), is a famous fruit native to southern my country, and is one of the most competitive fruits in the international market. Because litchi fruit is harvested in high temperature season in midsummer, and its special structure, it is very easy to brown and rot after harvest. Especially at normal temperature, it will brown and rot in 2-3 days, losing its commodity value. Rot and browning are the main factors that limit the long-term storage and transportation of litchi, lead to short shelf life and decline in fruit commodity value. [0003] At present, the method that litchi is stored and kept fresh mainly contains: 1) antiseptic treatment. The preservatives used to keep litchi fresh are ...

AI Technical Summary

Problems solved by technology

Sulfur dioxide treatment can inhibit microbial diseases and prevent peel browning, but high sulfur dioxide residues in the pulp pose a serious threat to human health, and the pulp is prone to odor in the late storage period

The above methods have a certain effect on the preservation of lychees, but they all have the characteristics of potential harm to the human body, poor preservation effect, complicated operation / high process level, or high cost of use.