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Keeping fresh and protecting color for fruits of longan

A fresh-keeping liquid and color-preserving technology, which is applied in the fields of fruit and vegetable preservation, food preservation, and acid preservation of fruits/vegetables, etc., can solve the problems of difficult to meet export, long time required, and difficult concentration control, and achieves easy control and operation. , good fresh-keeping effect

Inactive Publication Date: 2007-10-03
POMOLOGY RES INST GUANGDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second is low temperature plus spontaneous controlled atmosphere storage, which can be stored for 25 to 30 days at a suitable temperature, but the fruit is easy to turn black after leaving the warehouse, and the storage temperature is 3-5 °C, which is difficult to meet the needs of exporting to some countries.
The third is sulfur fumigation treatment. This technology was first applied to longan in Thailand, but it requires a special sulfur fumigation workshop, the concentration is difficult to control, the operation is inconvenient, and it takes a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The weight (kg) of longan fruit composite color-protecting fresh-keeping solution is composed as follows:

[0031] Sodium metabisulfite 0.1

[0032] citric acid 2

[0033] Peracetic acid 0.05

[0034] water 100

[0035] Treat 2 tons of longan with the above-mentioned longan fruit compound color-protecting and fresh-keeping solution. After 35-45 days of storage, the fruit still basically maintains the original color and flavor, and the good fruit rate is 93%. It can still have a shelf life of 2 days when it is moved to the shelf. , the residual amount of fruit is in line with the national allowable sulfur residual amount.

Embodiment 2

[0037] The weight (kg) of longan fruit composite color-protecting fresh-keeping solution is composed as follows:

[0038] Sodium metabisulfite 0.2

[0039] Citric acid 3

[0040] Peracetic acid 0.1

[0041] water 100

[0042] Treat 2 tons of longan with the above-mentioned longan fruit compound color-protecting and fresh-keeping solution, store it at 1°C for 45 days, and the good fruit rate is 95%. Fruit rate is still more than 85%. The residual amount of the fruit complies with the sulfur residual amount allowed by the state.

Embodiment 3

[0044] The weight (kg) of longan fruit composite color-protecting fresh-keeping solution is composed as follows:

[0045] Sodium metabisulfite 0.3

[0046] Acetic acid 4

[0047] Peracetic acid 0.25

[0048] water 100

[0049] Treat 2 tons of longan with the above-mentioned longan fruit compound color-protecting and fresh-keeping liquid, store it at 2°C for 45 days, the good fruit rate is 92%, the original color and flavor of the fruit are basically preserved, take it out and place it on a shelf at room temperature for 2 days, it is good The fruit rate is still 80%. The residual amount of the fruit complies with the sulfur residual amount allowed by the state.

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PUM

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Abstract

A color-protecting antistaling liquid for longan fruit is prepared from sodium metabisulfite, citric acid or acetic acid, peroxyacetic acid and water proportionally.

Description

technical field [0001] The invention relates to a longan fruit color-protecting and fresh-keeping liquid. Background technique [0002] Longan is a specialty fruit in southern my country. It is famous both at home and abroad for its rich nutrition and delicious taste. But longan is a kind of fruit that is extremely difficult to store and keep fresh. It is harvested in midsummer, and the fruit metabolism is vigorous. With the rapid expansion of longan planting area in my country, the output has increased year by year, and the post-harvest storage and preservation technology and circulation of longan have become the main factors restricting the increase of longan production and income. At present, the storage, transportation and fresh-keeping technology of longan is insufficient, which also limits the longan's longan's long-distance transportation and export. [0003] At present, there are three main storage methods for longans used in production. One is storage at room temp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/157A23L1/272A23B7/10A23L5/41A23L19/00
Inventor 韩冬梅舒肇甦吴洁芳肖维强
Owner POMOLOGY RES INST GUANGDONG ACADEMY OF AGRI SCI