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Method for preserving lichees in gas-conditioned packages

A technology of modified atmosphere packaging and lychee, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc. It can solve the problems of difficult operation, complicated preservation methods, human health impact, etc., to delay rapid growth, delay browning, and inhibit growth reproductive effect

Active Publication Date: 2012-04-25
SHANGHAI OCEAN UNIV
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AI Technical Summary

Problems solved by technology

Its described fresh-keeping method is comparatively complicated, is difficult to operate, and nuclear radiation method has certain influence on human health
[0008] In addition to the above reports on the modified atmosphere preservation of litchi, there is no fresh-keeping technology of using citric acid and sodium chloride solution to protect the color and then carry out modified atmosphere packaging to preserve fresh litchi.

Method used

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  • Method for preserving lichees in gas-conditioned packages

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Embodiment

[0022] 1. From the newly harvested lychees, select lychees with uniform size, no pests, no mechanical damage, and 8 to 9 mature lychees, and wash them with ice water.

[0023] 2. After soaking in the mixed solution of 1% citric acid and 3% sodium chloride by mass fraction for 2 minutes, dry it with cold wind at a temperature of 4°C and a wind speed of 1-2m / s.

[0024] 2. Put the above-mentioned lychees soaked in citric acid and sodium chloride solution and blown dry by cold wind into high-resistance nylon transparent vacuum packaging bags, one bag per 1 kg of lychees. Referring to the above process conditions, the PBI Densor-MAP mix9000 gas mixer made in Denmark is used for gas mixing, and the DQB-360W modified atmosphere packaging machine made in Shanghai is used for vacuuming, inflating and heat sealing, and the gas volume ratio is 5% CO 2 , 5% O 2 and 90%N 2 .

[0025] In the above-mentioned modified atmosphere packaging process, the setting parameters of the modified at...

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Abstract

The invention discloses a technical scheme for the gas-conditioned preservation of lichees, in particular to a method for preserving lichees in gas-conditioned packages, which includes the following steps: (1) after picking, lichees without diseases and pests, which are uniform in size and the maturity of which is 80 to 90 percent, are chosen; (2) after being washed with ice water, the lichees are immersed in the solution of citric acid and sodium chloride with certain concentration, and are dried by cold wind; (3) a proportional gas mixer is used for mixing gases; (4) the lichees are packaged in gas-conditioned high-resistance nylon vacuum bags, and are refrigerated under the temperature of 4 DEG C plus or minus 1 DEG C after being packaged; (5) CO2, O2 and N2 are adopted as the gases charged into the gas-conditioned packages, CO2 is 5 percent, O2 is 5 percent, and N2 is 90 percent. The ratio of the volume (L) value of the gases charged into the packages to the weight (kg) value of the lichees is 3:1 to 2:1. Under the condition of 4 DEG C plus or minus 1 DEG C, the method can prolong the preservation period of lichees with commodity value to more than 40 days.

Description

technical field [0001] The invention relates to a method for preserving freshness of fruits, in particular to a method for preserving litchi by modified atmosphere packaging, and belongs to the technical field of fruit preservation. Background technique [0002] Litchi (Litchi chinensis Sonn) belongs to Sapinaceae (Sapinaceae), native to the subtropical regions in southern my country, known as the "treasure of fruit". However, litchi harvested in high temperature season in midsummer is difficult to store and transport because of its vigorous metabolism, easy to spoilage and browning, which limits its development in long-distance regional markets. The main factors affecting the quality of litchi are pericarp browning and microbial infection, and the factors that cause browning mainly include pericarp dehydration, changes in anthocyanin content in pericarp, and enzymatic reactions represented by polyphenol oxidase. [0003] At present, the main methods used for litchi preserv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/157A23B7/148
Inventor 谢晶杨胜平王金锋钱韻芳
Owner SHANGHAI OCEAN UNIV
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