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Green longan fresh-keeping and color-keeping method

A technology for longan and color protection, which is used in the preservation of fruits and vegetables, food preservation, and acid preservation of fruits/vegetables. The effect of unchanged flavor

Inactive Publication Date: 2005-01-19
李旭海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But using SO 2 There are sulfur residues in longan processing, which will make the flavor of the fruit worse, cause toxicity to the human body, and pollute the environment during the processing process

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0017] (2) Harvest: Harvest the whole cluster in the morning when the dew just dries up on a sunny day. The maturity of harvesting is 80% to 90%. At this time, the seeds have completely turned black and appear shiny, and the fruit is elastic.

[0018] (3) Selection and grading: Eliminate diseased and pest fruits, bad fruits, cracked fruits, deformed fruits, browned fruits, and sessile fruits, and grade them according to the size and weight of the fruits according to customer requirements. Stack the selected longan loosely in the bamboo basket.

[0019] (4) Ozone treatment: stack the longan baskets in the shape of "pin" in the treatment room or the treatment container, and leave a gap of about 5 cm between the baskets to facilitate the uniform distribution of ozone. The ozone concentration in the treatment room is 15mg / m 3 , with a processing time of 50 minutes.

[0020] (5) Pickling treatment: 1.5% citric acid plus 0.03% vitamin C solution, soak the fruit for 2 minutes.

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PUM

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Abstract

The invention discloses a green longan fresh-keeping and color-keeping method which comprises, grading the collected longans, storing in a sealed container, proceeding ozonization, conducting acid treatment, packing with packaging containers having air-vents, proceeding storage and transport under the low-temperature condition of 1-5 deg. C.

Description

technical field [0001] The invention relates to fruit fresh-keeping, in particular to a longan fresh-keeping technology. Background technique [0002] Longan is a tropical and subtropical fruit with high nutritional and medicinal value. However, longan fruit ripens in high temperature seasons, and its physiological activities are vigorous. It is easy to deteriorate and rot after harvesting, and it is not resistant to storage and transportation. [0003] At present, the preservation of longan in China is mainly based on low temperature combined with common chemicals (such as tekto, carbendazim or sec-butylamine, etc.). Although it can be kept for a certain period of time, the preservation period is very short, and the fruit peel will brown after more than ten days. [0004] In recent years, many foreign researchers have used grape sulfur fumigation technology for reference, using SO 2 Fresh-keeping longan combined with refrigeration treatment, and then cold chain circulatio...

Claims

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Application Information

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IPC IPC(8): A23B7/10A23B7/152
CPCY02A40/90
Inventor 李旭海
Owner 李旭海
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