Litchi preservation technology

Abstract

The invention discloses a litchi fresh-keeping technology, specifically, first putting freshly picked litchis into dry bagasse, and then storing the litchis together with the dried bagasse under an environment of 0-10°C. Compared with the prior art, the invention has the advantages of greatly prolonging the fresh-keeping period of the lychee, having abundant sources of raw materials, and reusing waste in an environment-friendly manner.

Description

technical field [0001] The invention relates to a litchi preservation technology. Background technique [0002] What the fresh-keeping of existing lychee generally adopts is the method for quick cooling, and the lychee that has picked is put into the quick-cooling box immediately and keep fresh, to prolong the fresh-keeping period of lychee, facilitate the circulation, sale of lychee. However, because the lychee skin is rich in tannins, and it is hot and rainy when picking, the skin is prone to blackening due to tannin oxidation, thus losing its freshness; lychee meat is high in sugar and rich in fruit acids and has a high water content , Litchi kernels contain high starch, and these ingredients are easy to ferment in such an environment of high temperature and high humidity, which will cause litchi to deteriorate easily, resulting in a particularly short shelf life of litchi, usually about 10 days from picking to rotting. Secondly, because the pedicles and stems of lychees...

AI Technical Summary

Problems solved by technology

However, because the lychee skin is rich in tannins, and it is hot and rainy when picking, the skin is prone to blackening due to tannin oxidation, thus losing its freshness; lychee meat is high in sugar, rich in fruit acids and high in water content , Lychee kernels contain high starch, and these components are easy to ferment in such an environment of high temperature and high humidity, which will cause litchi to deteriorate easily, resulting in a particularly short shelf life of litchi, usually about 10 days from picking to rotting

Secondly, because the pedicles and stems of lychees are relatively loose and rich in fruit acids, bacteria can easily penetrate into the pulp from the pedicles and stems, and ferment at an appropriate temperature and humidity, causing the lychees to deteriorate and rot.