Method for prolonging refreshing time of leechee fruit after being picked
A technology for lychees and fruits, which is applied in the fields of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer. It can solve the problems of excessive chemical preservative residues and failure to meet the pollution-free standard, and achieve the goal of preventing moisture. Dissipate, strengthen the effect of color protection, and improve the effect of fresh-keeping time
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Embodiment 1
[0014] In June 2008, soak 80kg of lychee fruit for 6 minutes with preservative solution: 0.8ml / L of 25% Shibaoke, 7.2g / L of reduced ascorbic acid and 8g / L of water-soluble chitosan, pH 3.0, and drain the water Dry, then dry naturally in an air-conditioned room at 18°C, put them into polyethylene bags and seal them, store them at a low temperature of 4°C, and store them at a relative humidity of 80%. It was found that the fruit rot rate of each treatment group was within 10%, indicating that this fresh-keeping treatment significantly improves the fresh-keeping effect of litchi fruit, and can keep the bright color of its pericarp, effectively preventing the browning of the pericarp and the occurrence of diseases.
Embodiment 2
[0016] In June 2008, soak 100kg of lychee fruit for 7 minutes with preservative solution: 0.9ml / L of 25% Shibaoke, 7.4g / L of reduced ascorbic acid and 9g / L of water-soluble chitosan, pH 4.0, and drain the water Dry, then dry naturally in an air-conditioned room at 19°C, put them into polyethylene bags and seal them, store them at a low temperature of 5°C, and store them at a relative humidity of 83%. On the 45th day of storage, the statistical results It was found that the fruit rot rate of each treatment group was within 10%, indicating that this fresh-keeping treatment significantly improves the fresh-keeping effect of litchi fruit, and can keep the bright color of its pericarp, effectively preventing the browning of the pericarp and the occurrence of diseases.
Embodiment 3
[0018] In June 2008, soak 80kg of lychee fruit for 8 minutes with preservative solution: 1.0ml / L of 25% Shibaoke, 7.5g / L of reduced ascorbic acid and 10g / L of water-soluble chitosan, pH 5.0, and drain the water Dry, then dry naturally in an air-conditioned room at 20°C, put them into polyethylene bags and seal them, store them at a low temperature of 6°C, and store them at a relative humidity of 85%. On the 45th day of storage, the statistical results It was found that the fruit rot rate of each treatment group was within 10%, indicating that this fresh-keeping treatment significantly improves the fresh-keeping effect of litchi fruit, and can keep the bright color of its pericarp, effectively preventing the browning of the pericarp and the occurrence of diseases.
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