Litchi fresh-keeping liquid as well as preparation method and use method thereof

Abstract

The invention provides litchi fresh-keeping liquid as well as a preparation method and a use method thereof, and belongs to the technical field of fruit fresh-keeping. The fresh-keeping liquid is composed of the following components: a litchi rind extract, a litchi seed extract, sweet-scented osmanthus essential oil, n-hexanol, ascorbic acid, citric acid and the balance of water. The litchi rind extract and the litchi seed extract in the fresh-keeping liquid contain various active ingredients and have very strong antibacterial and antioxidant effects, the osmanthus essential oil also has very good antibacterial and antioxidant activity and can delay tissue aging and prolong the storage time, and browning can be reduced by using ascorbic acid and citric acid; the fresh-keeping liquid is good in fresh-keeping effect and long in fresh-keeping time, it is guaranteed that in the litchi transportation or storage process, the surfaces of litchi fruits are bright red and free of browning, the original quality of the fruits is kept unchanged, and the adopted fresh-keeping liquid is safe, natural, non-toxic, free of harm to human health and capable of meeting the requirement of commercial large-scale production.

Description

technical field [0001] The invention belongs to the technical field of fruit fresh-keeping, and in particular relates to a litchi fresh-keeping liquid and a preparation method and a use method thereof. Background technique [0002] Litchi is one of the unique subtropical fruits in southern my country. It has a large fruit yield and high nutritional value, and occupies an important position in the market. Litchi fruit pulp is translucent and creamy, fragrant and beautiful, and rich in nutrition, so it is deeply loved by people. Among them, per 100g of lychee, the edible part has a water content of 84g, carbohydrates 14g, protein 0.7g, fat 0.7g, phosphorus 32mg, calcium 6mg, iron 0.5mg, thiamine 0.02mg, riboflavin 0.04mg, niacin 0.7mg, Ascorbic acid 36mg, in addition, also contains other mineral elements such as crude fiber, organic acid, amino acid, carotene and Zn, Fe, has extremely high food and medical care value. However, litchi matures in high-temperature and high-humi...

AI Technical Summary

Problems solved by technology

[0004]In recent years, the application of advanced technology and equipment has made some gratifying progress in litchi preservation technology. The fundamental problems of lychee preservation, such as large size and rapid quality decline, have not been resolved

At present, the methods used to keep litchi fresh in production mainly include: 1. Preservative treatment: mainly use fungicides such as chlorothalonil, carbendazim, imazalil, thiophanate, Tekdo, Shibaogong, Shibaoke and other fungicides, antiseptic The agent has a certain effect on inhibiting the rot of litchi during storage, but it is not effective in controlling the browning of the fruit; 2. Sulfur dioxide treatment: mainly use sulfur dioxide gas or sulfur dioxide co-materials for slow-release treatment, and sulfur dioxide treatment has a certain effect on inhibiting microbial growth. effect, but can not control some postharvest diseases, such as the diseases caused by Penicillium fungus; three, physical treatment: mainly including hot (cold, ice) water heat (cold) wet air, hot (cold) dry air and hot medicine Treatment, treatment methods include soaking, spraying, brushing, etc. Appropriate heat treatment can reduce the rot rate of the fruit to a certain extent; 4. Acid treatment: the structure of anthocyanins in the peel is related to the pH value, and reducing the pH value of the peel is conducive to maintaining The peel is red; 5. Large-scale commercial processing: usually only low-temperature storage and transportation (including refrigerated trucks and a large number of ice-cooled transportation) are used to store and transport litchi, although such processing methods can protect the biological properties of litchi. 3- There are few changes in 4 days, but because the temperature is unstable and the storage environment is difficult to achieve the best, it will inevitably affect the physiological process of litchi after harvesting, causing the color of litchi pericarp to change and lose its luster. significantly reduced, seriously affecting the quality of litchi

[0005]Furthermore, environmental and food contamination caused by chemical preservatives (such as prochloraz, carbendazim, diphenhydramine, thiabendazole, sulfur dioxide) has become a It is a sensitive issue for consumers, and in some developed countries, chemical fungicides have been banned in the postharvest treatment of fruits and vegetables; in addition, chemical preservatives have not yet been able to fundamentally control the occurrence of postharvest diseases of fruits, and the problem of drug resistance has also made Chemical control technology faces serious challenges

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