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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 the inability to meet pollution-free standards, and achieve the goal of preventing moisture. Dissipate, strengthen the effect of color protection, strengthen the effect of clearing

Inactive Publication Date: 2012-05-30
SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, sulfur fumigation and pickling are often used in production to protect the color of lychee peels, but the requirements for chemical concentration and processing time are relatively strict. 2 and the relevant chemical preservative residues exceed the standard, which cannot meet the pollution-free standard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] In June 2008, soak 80kg of lychee fruit for 6 minutes with fresh-keeping 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 , and then dried naturally in an air-conditioned room at 18°C, put them into polyethylene bags and sealed them, and stored them at a low temperature of 4°C with a relative humidity of 80%. , the fruit rot rate of each treatment group is within 10%, illustrates that this fresh-keeping treatment significantly improves the fresh-keeping effect of litchi fruit, and can keep the bright color of its pericarp, effectively prevents the browning of pericarp and the generation of disease.

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 , and then dried naturally in an air-conditioned room at 19°C, put them into polyethylene bags and sealed them, and stored them at a low temperature of 5°C. The relative humidity of the cold storage was 83%. , the fruit rot rate of each treatment group is within 10%, illustrates that this fresh-keeping treatment significantly improves the fresh-keeping effect of litchi fruit, and can keep the bright color of its pericarp, effectively prevents the browning of pericarp and the generation of disease.

Embodiment 3

[0018] In June 2008, soak 80kg of lychee fruit for 8 minutes with preservative solution: 25% of Shibaoke 1.0ml / L, 7.5g / L reduced ascorbic acid and 10g / L water-soluble chitosan, pH 5.0, and drain the water , 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 found that , the fruit rot rate of each treatment group is within 10%, illustrates that this fresh-keeping treatment significantly improves the fresh-keeping effect of litchi fruit, and can keep the bright color of its pericarp, effectively prevents the browning of pericarp and the generation of disease.

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Abstract

The invention relates to a method for prolonging refreshing time of leechee fruit after being picked; green refreshing liquid is adopted: the contents of the green refreshing liquid are: 25 percent of 0.8-1.0ml / L sportak, 7.2-7.5g / L reduction type ascorbic acid 8-10g / L water-solubility chitosan, the pH value of the green refreshing liquid is 3.0-5.0, the leechee which is justly picked is soaked for 6-10min and is taken out, moisture is drained, the treated leechee fruit in an air conditioning room with the temperature of 18-20 DEG C is dried naturally and is packed in a polyethylene bag respectively and is closed, and then is stored in a refrigerating house with 80-85 percent of relative humidity and the temperature of 4-6 DEG C; the leechee fruit is carried out by refreshment for more than 40 days by utilizing the method, the rotting rate of the fruit is reduced within 10 percent, and the color protecting function to the leechee fruit peel is remarkably improved, thereby effectively preventing the leechee fruit peel from being browned, and an extremely thin membrane is produced on the surface of the leechee fruit, thereby effectively preventing the moisture of the leechee fruit from being lost and reducing the infection of pathogenic microorganisms; multiple experimental results show that the refreshing method can remarkably improve the refreshing time of the leechee and improving the storage quality.

Description

technical field [0001] The invention relates to a fresh-keeping method for fresh tropical fruits, in particular to a method for prolonging the post-harvest fresh-keeping time of litchi fruits, and belongs to the technical field of fruit fresh-keeping. Background technique [0002] Litchi (Litchi chinensis Sonn.) is a tropical fruit widely cultivated in tropical and subtropical regions of my country. It is mainly distributed in Guangdong, Guangxi, Fujian, Hainan and Taiwan. Its planting area and output account for about 80% and 65% of the world respectively. %. Fresh lychee fruit is good in color, fragrance, taste, shape, and is known as the "treasure among fruits". It has high nutritional value and is deeply loved by people. Litchi fruits are mainly matured in June and July every year. At this time, the temperature is relatively high. After harvesting, litchi fruits are not easy to keep fresh under high temperature conditions. , the color and fragrance will go away in four ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/16A23B7/154A23B7/148A23B7/04
Inventor 莫亿伟谢江辉孙德权李伟才胡玉林
Owner SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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