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Leechee color protecting and preserving method and leechee color protecting and preserving treatment solution

A fresh-keeping method and litchi technology, applied in the direction of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., to achieve the effect of easy implementation, good effect and reduced dosage

Inactive Publication Date: 2011-04-20
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, no report has been found to directly utilize hot acid to protect the color of litchi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Prepare a 5% (w / w) citric acid + 0.5% (w / w) edible hydrochloric acid solution, heat it to 60°C, soak the litchi fruit in the solution at this temperature for 50 seconds, take it out and immediately soak it in ice water at a temperature of 5°C After 5 minutes, move it to a cold storage at 1°C. After drying the surface moisture with cold air, store it in the cold storage for 40 days, and the good fruit rate is >90%.

Embodiment 2

[0021] Prepare 3% (w / w) malic acid + 1.5% (w / w) edible phosphoric acid solution, heat it to 75°C, soak the litchi fruit in the solution at this temperature for 30 seconds, take it out immediately and soak it in ice water at about 5°C After 5 minutes, move it to the cold storage at 0°C, dry the surface moisture with cold wind, store in the cold storage for 45 days, and the good fruit rate is over 90%.

Embodiment 3

[0023] Prepare 2% (w / w) citric acid + 1.5% (w / w) edible phosphoric acid solution, heat it to 80°C, soak the litchi fruit in the solution at this temperature for 25 seconds, take it out immediately and soak it in ice water at about 1°C After 5 minutes, move it to the cold storage at 0°C, dry the surface moisture with cold wind, store in the cold storage for 45 days, the shelf life is 3 to 5 days, and the good fruit rate is over 90%.

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PUM

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Abstract

The invention belongs to the field of preserving and relates to a leechee color protecting and preserving method. In the method, picked leechees are soaked in a hot acid solution for treating, and the adopted hot acid solution is prepared by mixing organic acid and inorganic acid, wherein the organic acid is citric acid or malic acid, the inorganic acid is hydrochloric acid or phosphoric acid, and the temperature during treating is maintained at 50-80 DEG C. The method can effectively maintain the red color of leechee peels so as to achieve the purposes of maintaining the fruit appearance, prolonging the storage period and the shelf life and reducing loss after picking. The invention has the advantages of simple and convenient process flow, simple and high-efficiency operation, obvious effect, and the like.

Description

technical field [0001] The invention relates to the fresh-keeping field, in particular to a color-protecting and fresh-keeping method for lychees and an application thereof. Background technique [0002] Litchi belongs to the subtropical Sapindaceae plant, and is a subtropical fruit native to South my country. It is delicious and beautiful, and has always been loved by people. However, the harvest period of litchi is short, it is extremely difficult to store and keep fresh, and the shelf life is short, so it is difficult to store for a long time and transport long distances, which limits the market development and export trade of litchi. The storage and preservation of litchi has become a bottleneck problem in the production and development of litchi. Many researchers have done a lot of research on litchi postharvest physiology and storage and preservation techniques, and have achieved a series of results, some of which have also been applied in production. The current lite...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A23B7/04
Inventor 吴振先韩冬梅陈维信
Owner SOUTH CHINA AGRI UNIV
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