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Fresh-keeping method for lichee

A fresh-keeping method and litchi technology, which is applied in the fields of fruit and vegetable preservation, food preservation, heating and preservation of fruits/vegetables, etc., can solve the problems of excessive sulfur dioxide, restrictions on popularization and application, and residues, so as to prevent litchi from browning, inhibit respiration, and protect the human body safe effect

Inactive Publication Date: 2009-02-11
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Litchi processed by this method will have more sulfur dioxide residues, and its popularization and application is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] After lychees are picked, impurities such as branches and leaves are removed, and pre-cooling is carried out at 0-5°C for 4 hours. Get the antistaling agent that contains dimethyl fumarate 45mg, be packed in common non-woven fabric, make fresh-keeping bag, put into antibacterial polypropylene fiber spun-bonded method non-woven fabric fresh-keeping bag bottom, described antibacterial polypropylene fiber spun-bonded method non-woven fabric It is 10 g / m2 antibacterial polypropylene spunbonded nonwoven fabric produced by Guilin Jiqi Zhengfeng Antibacterial Material Co., Ltd. Take 1.5kg of pre-cooled lychee and put it into a fresh-keeping bag, seal it and put it in a packing box with appropriate ventilation holes, store it at 2±1°C, the lychee can be preserved for 30-45 days. Litchi has no mildew, the flesh does not change color, and the taste is pure and edible.

Embodiment 2

[0020] After lychees are picked, impurities such as branches and leaves are removed, and pre-cooling is carried out at 0-5°C for 10 hours. Get the antistaling agent that contains dimethyl fumarate 50mg, be packed in common non-woven fabric, make fresh-keeping bag, put into antibacterial polypropylene fiber spunbonded method nonwoven fabric fresh-keeping bag bottom, described antibacterial polypropylene fiber fiber spunbonded method nonwoven fabric It is 10 g / m2 antibacterial polypropylene spunbonded nonwoven fabric produced by Guilin Jiqi Zhengfeng Antibacterial Material Co., Ltd. Take 1.5kg of pre-cooled lychee, pack it in a bamboo frame, put the bamboo frame and fresh-keeping bag into a fresh-keeping bag, and store it at 2±1°C. The lychee can be preserved for 30-45 days.

Embodiment 3

[0022] After lychees are picked, impurities such as branches and leaves are removed, and then sulfur fumigation is carried out. Get the antistaling agent that contains dimethyl fumarate 160mg, pack in common non-woven fabric, make fresh-keeping bag, put into the antibacterial polypropylene fiber spun-bonded method of 200 grams / square meter that Guilin Jiqi Zhengfeng Antibacterial Material Co., Ltd. produces Non-woven storage bag bottom. Take 5kg of sulfur-fumigated lychees and put them in a plastic frame, put the plastic frame into a fresh-keeping bag, and store them at 1±0.5°C. The lychees can be preserved for 80-100 days.

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PUM

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Abstract

The invention relates to an antiseptic method of leechee, wherein the invention uses antiseptic polypropylene non-woven cloth, to prepare different fresh-keeping bags, and packs dibutyl fumarate into common non-woven cloth to prepare the non-woven package, while the mass ratio between leechee and fresh agent is 10000:0.1-2; then putts leechee into the fresh-keeping bags, uses lines to tie the bag or uses thermal method to seal the bag, putts into ventilate package box, or putts packed leechee into bamboo frame to be put into fresh-keeping bag. The invention can store leechee at 0-5Deg. C for 30-35days. When the leechee is treated with sulfur, the leechee can be stored at 0-5Deg. C for 90-100day.

Description

technical field [0001] The invention relates to fruit antiseptic and fresh-keeping technology, in particular to a litchi anti-corrosion and fresh-keeping method. Background technique [0002] Litchi is a subtropical fruit with unique pulp flavor and rich nutrition, which is the top grade among fruits. Litchi will undergo browning and mildew after picking. According to statistics, the annual loss of litchi due to rot and deterioration accounts for more than 20% of the total output. The storage, transportation and preservation of fresh lychee is difficult, which also limits its long-distance transportation and sales, and restricts the development of the market. [0003] Litchi is generally treated with chemical drugs, sulfur fumigation or slow release of sulfur dioxide, the preservation effect is not very good, and it is harmful to human health. Litchi can also be kept fresh by using fresh-keeping bags. The Chinese invention patent application with the application number 9...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/04A23B7/144A23B7/005
Inventor 吴晖余以刚钟振声黄海雄
Owner SOUTH CHINA UNIV OF TECH
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