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Method for storage and fresh preservation of litchi fruits

A technology for preservation and preservation of fruits, which is applied in the field of preservation and preservation of lychee fruits, and achieves the effects of prolonging the storage period, reducing the rot rate, and having no drug residues.

Active Publication Date: 2010-09-15
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no technical report on the application of chlorine dioxide to the storage and preservation of litchi fruits.

Method used

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  • Method for storage and fresh preservation of litchi fruits
  • Method for storage and fresh preservation of litchi fruits
  • Method for storage and fresh preservation of litchi fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Chlorine dioxide is a commercially available powder, which is dissolved in water to prepare solutions of different concentrations.

[0024] Harvest 8 mature fresh lychees (variety Feizixiao), select fruits with uniform size, uniform maturity, and no mechanical damage, remove fruits caused by diseases and insect pests, wash, and divide them into 8 groups: the first group is CK (soaked in clean water), and the other The 7 groups were respectively soaked in 10mg / L, 20mg / L, 40mg / L, 60mg / L, 80mg / L, 100mg / L, 120mg / L chlorine dioxide solution for 3 minutes as the treatment group. Put it into a polyethylene fresh-keeping bag with a liner thickness of 0.003mm, seal it, and store it in a cold storage at a temperature of 20°C. The relative humidity is not strictly limited, but it is preferably 92% to 98%, and the "feizixiao" litchi is regularly counted. morbidity. The experimental results are attached figure 1 , by attached figure 1 It can be seen that treating "Concubine Xia...

Embodiment 2

[0026] Harvest 8 mature fresh lychees (variety Huaizhi), select fruits with uniform size, uniform maturity, and no mechanical damage, remove the fruits caused by diseases and insect pests, wash them, and divide them into 3 groups: the first group is CK (soaked in clean water), and the second group is CK (soaked in clean water). The second group was treated with 80mg / L chlorine dioxide solution; the third group was treated with 120mg / L chlorine dioxide solution; the soaking time was 3 minutes, after soaking, remove it and dry it, and put it into a polyethylene fresh-keeping bag with a liner thickness of 0.03mm Sealed in a medium and stored in a cold storage at a storage temperature of 3°C and a relative humidity of 92% to 98%, regular random sampling is used to determine various relevant indicators. The results of the study are attached figure 2 And attached image 3 , by attached figure 2 And attached image 3 It can be seen that treated with 80mg / L or 120mg / L chlorine diox...

Embodiment 3

[0028] Harvest 8 mature fresh lychees (variety Nuomi Ci), select fruits with uniform size, uniform maturity, and no mechanical damage, wash after removing the fruits of diseases and insect pests, and use 100mg / L chlorine dioxide solution to treat; soaking time is 3 minutes, After soaking, take it out and dry it, put it into an anti-fog fresh-keeping bag with a liner thickness of 0.03mm, seal it, and store it in a cold storage at a temperature of 3°C and a relative humidity of 92% to 98%. The storage period of litchi is 40-50 days.

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Abstract

The invention discloses a method for storage and fresh preservation of litchi fruits. The litchi fruits are soaked into 10 to 140 mg / L aqueous solution of chlorine dioxide and then are sealed, stored and preserved fresh. The method determines the proper concentration of the chlorine dioxide by screening different concentrations of the chlorine dioxide so as to effectively inhibit the growth of various fungi and bacteria after the litchi fruits are picked and obviously inhibit the germination of colletotrichum spores of the litchi fruits; by combining optimal storage conditions and methods forthe fresh-preservation treated litchi fruits, the method effectively delays the ageing symptom of the storage process after the litchi fruits are picked, obviously improves the quality of the stored fruits, and prolongs the storage period; and according to the treatment method, the rotting rate of the picked litchi fruits can be remarkably reduced, the flavor of pulp is kept, and the litchi fruits nearly have no medicinal residue and reach the health quarantine standards of European and American imports and exports.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable preservation technology, and in particular relates to a method for storing and preserving litchi fruits. Background technique [0002] my country is the main producer of lychee (Litchi chinensis Sonn.), and its cultivation area and total output both rank first in the world. In recent years, litchi production has developed rapidly. Litchi planting has become one of the economic pillars for poverty alleviation and prosperity in the vast rural areas of South China. The cultivation area has increased year by year. Coupled with the popularization and application of high-yield and stable-yield technology, litchi production has increased rapidly. By 2005, litchi planting in my country The area is nearly 600,000 hectares, and the total output is close to 1.4 million tons. [0003] However, after lychees are harvested, "the taste will go away in one day, the color will change in the second day,...

Claims

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Application Information

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IPC IPC(8): A23B7/157
Inventor 李雪萍吴斌吴振先杨美艳陈维信
Owner SOUTH CHINA AGRI UNIV
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