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Preservation technology of litchi, longan or rambutan

A technology of longan and lychee, applied in the field of fruit preservation, which can solve the problems of peel dehydration and impossibility of stopping, and achieve the effect of maintaining disease resistance, wide application, and maintaining vitality

Inactive Publication Date: 2013-09-11
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using fresh-keeping bags to reduce the water loss of the peel is a passive method. The peel will continue to evaporate and lose water in the film bag until the relative humidity in the bag reaches saturation; in addition, because the film material has a certain water permeability Therefore, the saturated water vapor in the bag keeps leaking out, so it is impossible to stop the dehydration process of the fruit skin in the bag
Therefore, even if it is packed in a film preservation bag, the peel of lychee, longan or rambutan fruit will still lose water quickly

Method used

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  • Preservation technology of litchi, longan or rambutan
  • Preservation technology of litchi, longan or rambutan

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Example 1 flower mud water supply method

[0021] After harvesting litchi, longan or rambutan from the orchard, immediately transport them back to the laboratory, remove the branches and leaves, select the fruit free from disease, insects and injuries, keep about 2cm of fruit stalk, first wash the surface with bleach (800ppm) for 2 minutes Disinfect, and then soak in 500 ppm Shibaogong fresh-keeping liquid for 2 minutes, put it in a basket and drain the water, and insert it on the flower mud containing 500 ppm Shibaogong fresh-keeping liquid. The specific operation is as follows: Cut the flower mud according to the size of the plastic storage box, and the thickness is about 5 cm. 500 ppm Shibaogong anti-corrosion fresh-keeping liquid fully wets the flower mud. Put a piece of tinfoil on it to prevent the fruit from directly contacting the solution, then insert the fruit stalk into the fully moistened flower mud, and seal the fresh-keeping box with 0.01mm plastic wrap;...

Embodiment 2

[0024] Example 2 Sponge water supply method

[0025] After harvesting litchi, longan or rambutan from the orchard, immediately transport them back to the laboratory, remove leaves or keep a small amount of leaves, select disease-free, insect-free and injury-free fruit branches, first wash with bleach (500 ppm) for 2 minutes for surface disinfection , and then soaked in 1000ppm Shibaoke fresh-keeping liquid for 2 minutes, put in a basket and drain the water, tie 3 to 5 fruit branches containing 20 to 40 fruits (the length of the branches is 15 cm) into a bunch, and bind them with rubber bands Then wrap the end of the branch with a sponge fully moistened with tap water, then wrap the sponge with a film bag, and tie it tightly with a rubber band. In the control treatment, a dry sponge was used instead of a wet sponge. Put the fruit bunch into a plastic fruit box or carton covered with a 0.01mm thick film bag with the fruit facing up and the branches facing down, and seal the f...

Embodiment 3

[0028] Example 3 Fruit handle water supply method:

[0029] After harvesting litchi, longan or rambutan from the orchard, transport them back to the laboratory immediately, remove the branches and leaves, select the fruit free from disease, insects and injuries, keep about 1-2 cm of fruit stalk, and wash it with bleaching powder (1000 ppm) for 2 Disinfect the surface for 1 minute, then soak in 800 ppm Tecdo anti-corrosion and fresh-keeping solution for 2 minutes, put it in a basket and drain the water. Then wrap the fruit stalk with a sponge or cotton fully moistened with imazalil preservative solution (800 ppm), and then wrap the fruit stalk with a film. Put the treated fruits into fruit boxes, fruit boxes or other packages, and seal them with 0.01mm plastic wrap; the control treatment is to put the drained fruits directly into fruit boxes, fruit boxes or other packages, and use the same fresh-keeping method. Membrane seal. After the fruit was stored at room temperature (...

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Abstract

The invention relates to the technical field of fruit preservation, and specifically provides a preservation technology for litchi, longan or rambutan in sapindaceae. The litchi, longan and rambutan are hardest preserved fruits, the fast browning of the peel is the most important problem influencing the preservation and sale; the water loss of the peel is the key factor causing the browning of the litchi, longan and rambutan; since the peel of the fruit in sapindaceae is loosen in structure and the water loss of the peel cannot be supplemented from the pulp, the water is fast lost and the peel is fast brown. The method provided by the invention comprises the following steps of: performing selecting and preservative and fresh-keeping on the mature fresh litchi, longan or rambutan with carpopodium or spur by routine, adopting a water-absorbing material or directly providing a water source at the carpopodium or spur so that the fruit is capable of actively absorbing water to maintain the high water content of the peel and the inherent color of the fruit, the peel browning is delayed, and the fruit rotting rate is reduced.

Description

technical field [0001] The invention relates to the technical field of fruit fresh-keeping, and more specifically relates to a fresh-keeping technology of Sapindaceae fruit litchi, longan or rambutan. Background technique [0002] Litchi, longan and rambutan belong to Sapindaceae and are characteristic fruits in South my country. The fruits are rich in nutrition and unique in flavor. They are deeply loved as rare fruits in domestic and foreign fruit markets. However, litchi, longan and rambutan are the most difficult fruit types to keep fresh, and the rapid browning of the pericarp is the most critical problem affecting their storage, transportation, preservation and sales. Usually these fruits are placed at room temperature for 1 to 2 days after being harvested, and the pericarp will brown quickly and lose its commercial value; the browning speed of its pericarp is extremely rare in other fruits. Current studies generally believe that dehydration of pericarp is the early e...

Claims

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Application Information

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IPC IPC(8): A23B7/00
Inventor 庞学群张昭其张雪莲蒋玲玲罗红辉梁淑兴唐海尧赵善达黄晓俊麦洪华
Owner SOUTH CHINA AGRI UNIV
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