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Safe and effective litchi preserving method

A lychee and high-efficiency technology, applied in the field of lychee preservation, can solve problems such as food safety problems, and achieve the effects of delaying the browning of the peel, prolonging the preservation time, and reducing the production of ethylene.

Active Publication Date: 2015-03-04
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above several fresh-keeping methods all can delay the storage time of lychees to varying degrees. Among them, the effect of the chemical medicament fresh-keeping method is better, but there are food safety problems. Therefore, it is imperative to study a safe and efficient lychee fresh-keeping method. This is a safe, efficient and urgently needed fresh-keeping method for lychees

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Select lychee fruits harvested in sunny days, eight mature, free of mechanical damage and pests, and soak the lychee fruits in a preservative for 5 minutes. The preservative contains 0.01% propionic acid, 0.01% 4-hexylresorcinol, 0.01% citric acid, 0.05% polyethylene glycol, and the rest are water, take them out and put them in plastic baskets, dry the water, then pre-cool them close to the storage temperature, pack them with polyethylene film with a thickness of 0.03mm, and store them at 4°C. After 40 days, the rot rate was 10%. Compared with Comparative Example 1, the fruit rot rate was reduced by 80%, and the browning rate of the pericarp was 20%, which was reduced by 75% compared with Comparative Example 1.

Embodiment 2

[0026] Select lychee fruits that are harvested on sunny days, nine mature, free from mechanical damage, diseases and insect pests, and soak the lychee fruits in a preservative for 5 minutes. The preservative contains 1% propionic acid, 0.5% 4-hexylresorcinol, 1% Citric acid, 0.5% polyethylene glycol, and the rest are water, take them out and put them in plastic baskets, dry the water, then pre-cool them close to the storage temperature, pack them with polyethylene film with a thickness of 0.03mm, and store them at 4°C. After 40 days, the rot rate was 10%. Compared with Comparative Example 1, the fruit rot rate was reduced by 85%, and the browning rate of the pericarp was 15%, which was reduced by 80% compared with Comparative Example 1.

Embodiment 3

[0028] Select lychee fruits that are harvested in sunny days, eight mature, free from mechanical damage, diseases and insect pests, and soak the lychee fruits in a preservative for 15 minutes. The preservative contains 0.01% propionic acid, 0.01% 4-hexylresorcinol, and 0.01% lemon Acid, 0.05% polyethylene glycol, and the rest are water, take them out and put them in plastic baskets, dry the water, then pre-cool them close to the storage temperature, pack them with polyethylene film with a thickness of 0.03mm, and store them at 25°C. After 40 days, the rot rate was 8%. Compared with Comparative Example 1, the fruit rot rate was reduced by 87%. The browning rate of the pericarp was 10%, which was reduced by 85% compared with Comparative Example 2.

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PUM

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Abstract

The present invention discloses a safe and effective litchi preserving method which is made of the following steps: a, choosing litchi fruit which are harvested in sunny days, almost ripe, and have no mechanical damages or plant diseases and insect pests; b, soaking the litchi fruit in antistaling agent which contains 0.01%-1% (mass percentage) propionic acid, 0.01%-0.5% (mass percentage) 4-hexylresorcinol, 0.01%-1% (mass percentage) citric acid, 0.05%-0.5% (mass percentage) polyethylene glycol and water for 5-15 min; c, drying, packaging and storing the litchi fruit after preservative treatment. The preserving method is used for storage and preservation of litchi fruit, and can reduce decay rate of litchi fruit by 85% and relatively reduce peel browning by 80% after 40 days of storage at low temperature; and reduce decay rate of litchi fruit by 90% and relatively reduce peel browning by 90% after 10 days of storage at room temperature.

Description

Technical field: [0001] The invention belongs to the field of fruit preservation, and in particular relates to a safe and efficient litchi preservation method. Background technique: [0002] Litchi (Litchi chinensis Sonn.) is a typical tropical and subtropical fruit. It has bright red skin, crystal clear flesh and unique flavor. It has strong competitiveness in the international fruit market. China is the country that grows the most litchi in the world, accounting for about 70.5% of the world's total output. Because the litchi fruit is harvested in the high temperature season in midsummer, it will brown and rot within 2-3 days at room temperature after harvesting, losing its commodity value. There are two main reasons for the browning of litchi peels: one is enzymatic browning, including polyphenol oxidase, peroxidase, and anthocyaninase; the other is non-enzymatic browning, such as dehydration, anthocyanins, and phenols. Degradation of flavonoids and total flavonoids; in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 张丹丹蒋跃明段学武吴富旺李月标龚亮
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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