Storage and fresh-keeping method for litchi fruits

A technology for storage and preservation of lychees, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., which can solve the problems of human health threats, complicated operation, and high cost of use, and achieve the purpose of maintaining the original quality, inhibiting the browning of the pericarp, and maintaining the quality of the fruit. quality effect

Inactive Publication Date: 2016-03-30
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 litchi, but they all have the characteristics of unsatisfactory preservation effect, complicated operation / high level of technology, or high cost of use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select lychee fruit harvested in sunny days, eight mature, without mechanical damage and pests, and put the fruit into a solution containing 0.05% (mass fraction) Sabaoke and 0.05% (mass fraction) imazalil solution (solvent is water) and soak for 1min , take it out and put it in a plastic box, put it directly in the condition of dry mist and humidity control (control relative humidity 97%, water atomized particles 2-10 μm, no wetland / condensation phenomenon) and store at 2°C. After 30 days, the good fruit rate of litchi fruit is more than 95%, the browning of the fruit is well controlled, and the original quality of the fruit can be basically maintained.

Embodiment 2

[0020] Select litchi fruit harvested in sunny days, eight mature, without mechanical damage and damage by diseases and insect pests, put the fruit into 0.05% (mass fraction) Teketol, 0.05% (mass fraction) Shibaoke solution (solvent is water) and soak for 1min, Take it out and put it in a plastic box, put it directly in dry mist and humidity control conditions (control relative humidity 93%, water atomized particles 2-10 μm, no wetland / condensation phenomenon) and store at 4°C. After 30 days, the good fruit rate of litchi fruit is more than 95%, the browning of the fruit is well controlled, and the original quality of the fruit can be basically maintained.

Embodiment 3

[0022] Select litchi fruit harvested in sunny days, eight mature, without mechanical damage and pests, and put the fruit into a solution containing 0.05% (mass fraction) teketol and 0.05% (mass fraction) imazalil solution (solvent is water) and soak for 3 minutes , take it out and put it in a plastic box, put it directly in dry mist and humidity control conditions (control relative humidity 95%, water atomized particles 2-10 μm, no wetland / condensation phenomenon) and store at 3°C. After 30 days, the good fruit rate of litchi fruit is more than 95%, the browning of the fruit is well controlled, and the original quality of the fruit can be basically maintained.

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PUM

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Abstract

The present invention discloses a storage and fresh-keeping method for litchi fruits. Litchi fruits (maturity, seventy or eighty percent) without mechanical damage or insect pest are harvested at sunny days, and the litchi fruits are subjected to sterilization process; the sterilized litchi fruits are placed in a dry fog humidity control condition with a relative humidity controlled at 95-98% and atomized water particles of 2-10 micrometers without water dropping, floor wetting or condensation phenomenon, and the litchi fruits are stored at 2-4 DEG C. According to the storage and fresh-keeping method, the litchi fruits in good condition are timely harvested, subjected to sterilization process and stored in the dry fog humidity control condition at 2-4 DEG C, which can effectively inhibit the occurrence of fruit rot and peel browning, and maintain fruit quality. After the litchi fruits are stored for 30 days, the good fruit rate is equal to or more than 95%, the browning phenomenon is well controlled, and the original quality of the litchi fruits can be basically kept.

Description

technical field [0001] The invention relates to fruit storage and fresh-keeping technology, in particular to a litchi storage and fresh-keeping method. Background technique [0002] Litchi (Litchichinensis Sonn.) belongs to Sapindaceae (Sapindaceae) Litchi, is a subtropical fruit native to southern my country, and is one of the four famous fruits in Lingnan. Litchi fruit is harvested in high temperature season in midsummer, and its structure is special, so it is 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 methods for storing and keeping fresh litchi mainly include: 1) Fungicide treatment, the fungicides used mainly include carbendazim, thiophanate, teketol, imazalil, Shibaogong, Shibaoke, etc. Litc...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/00
CPCA23B7/154A23B7/00
Inventor 段学武肖璐蒋跃明金文渊张丹丹李涛涛
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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