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Preservation method of litchi

A fresh-keeping method and lychee technology are applied in the directions of fruit and vegetable fresh-keeping, food preservation, protection of fruits/vegetables with a coating protective layer, etc., and can solve the problems of the coating preservative harming human health and the unsatisfactory fresh-keeping effect of the coating preservative. , to achieve the effect of delaying respiration, prolonging the fresh-keeping period, and inhibiting the invasion of bacteria

Inactive Publication Date: 2015-05-27
何松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a fresh-keeping method for lychees, which can solve the problems of unsatisfactory fresh-keeping effect of the coating preservative and the harm of the coating preservative to human health, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 15g of citric acid, dissolve it in 930g of pure water, adjust the temperature to 50°C, stir well, then add 8g of chitosan, 5g of sodium alginate, 5g of xanthan gum, 7g of Tween-60, and 30g of tea in sequence Polyphenols are added and stirred evenly to obtain 1 kg of chitosan candy vegetable preservative.

[0018] Select 200g of mature, non-damaged and pest-free lychees, remove the leaves, dry the surface moisture of the lychees, soak in the above-mentioned coating preservative for 10 minutes, take them out, air dry naturally, put them in a polyethylene fresh-keeping bag, and leave at room temperature. Under storage, the fresh-keeping period of lychees is 7 days.

Embodiment 2

[0020] Weigh 20g of citric acid, dissolve it in 930g of pure water, adjust the temperature to 55°C, stir well, then add 10g of chitosan, 2g of sodium alginate, 3g of xanthan gum, 15g of Tween-60, and 20g of tea in sequence Polyphenols are added and stirred evenly to obtain 1 kg of chitosan candy vegetable preservative.

[0021] Select 220g of mature, non-damaged and pest-free lychees, remove leaves, dry the surface moisture of lychees, soak in the above-mentioned coating preservative, soak for 15 minutes, take out, air dry naturally, put into polyethylene fresh-keeping bags, room temperature Under storage, the fresh-keeping period of lychees is 8 days.

Embodiment 3

[0023] Weigh 20g of citric acid, dissolve it in 920g of pure water, adjust the temperature to 60°C, stir well, then add 15g of chitosan, 5g of sodium alginate, 5g of xanthan gum, 10g of Tween-60, and 25g of tea in sequence Polyphenols are added and stirred evenly to obtain 1 kg of chitosan candy vegetable preservative.

[0024] Select 250g of mature, non-damaged and pest-free lychees, remove leaves, dry the surface moisture of lychees, soak in the above-mentioned coating preservative, soak for 20 minutes, take out, air dry naturally, put into polyethylene fresh-keeping bags, room temperature Under storage, the fresh-keeping period of lychees is 7 days.

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PUM

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Abstract

The invention discloses a preservation method of litchi. A coated preservative for fruits and vegetable is used. The coated preservative for fruits and vegetable comprises the following components in percentage by weight: 0.8-1.5% of chitosan, 1.5-2% of citric acid, 0.2-0.5% of sodium alginate, 0.3-0.5% of xanthan gum, 1-1.5% of tween-60, 2-3% of tea polyphenol and 92-93% of pure water. The preparation method comprises the following steps: removing leaves of litchis which are moderate in ripeness and free of mechanical damages and plant diseases and insect pests; airing; soaking the processed litchis in the coated preservative; taking out the soaked litchis; naturally airing; filling a polyethylene preservation bag with the aired litchis; and storing at room temperature. By adopting the method to preserve litchi, the preservation effect is good, and the used preservative is natural, free from toxicity and harmless to human health.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a fresh-keeping method of litchi. Background technique [0002] Lychee is native to southern China and is a subtropical fruit tree. Lychees are rich in nutrients such as carbohydrates, fats, proteins, vitamin C and riboflavin, and have high nutritional value. However, due to its own physiological characteristics, lychees are extremely intolerant of storage. After two days of storage, the peel of lychees quickly browns and rots, which greatly affects the commercial value and edible value of lychees, and shortens the fresh-keeping period of lychees. In recent years, the application of advanced technology and equipment has made some gratifying progress in lychee preservation technology. At present, film coating preservation technology is widely used in the preservation process of lychee, but the existing technology still has the problems o...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/154
Inventor 何松
Owner 何松
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