Fresh keeping method of fresh litchi fruit

Abstract

The invention belongs to the field of fresh keeping of fruit and vegetables, and particularly discloses a fresh keeping method of fresh litchi fruit, which comprises the following steps that: 80 to 90 percent ripeness litchi fruit sequentially carries out pre-cooling, acidified calcium sulfate solution soaking, drying and package treatment and is then stored at 0 to 5 DEG C, wherein the pre-cooling treatment is the treatment for 20 to 30 min at 0 to 5 DEG C under the vacuum condition, the time of the acidified calcium sulfate solution soaking treatment is 2 to 3min, the drying treatment refers to the drying under the room temperature condition until no water drips drop from the surface of the litchi, and polyurethane (PE) perforated film bags are adopted for package. The fresh keeping method solves the safety problem caused by the sulphuration fresh keeping and antiseptic agents combined with the sulfur treatment technology, belongs to a safe and effective litchi fresh keeping method and is suitable for being popularized and applied by wide fruit farmers, sales persons and production enterprises, the fresh litchi fruit can be stored for 20 days at 5 DEG C, the rot rate is lower than 5 percent, and the nutrition quality index sulfide stress cracking (SSC) and the color indexes (L*, a* and the like) of the litchi are perfectly maintained, so the litchi quality and the browning are perfectly controlled.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping method for fresh litchi fruits. Background technique [0002] Litchi originates in the subtropical region of South China. China is currently the country with the most litchi cultivation, covering Hainan, Guangdong, Guangxi, Yunnan, Fujian, Guizhou, Sichuan and Taiwan. However, lychee "changes in color in one day, fragrance in two days, and taste in three days", which means that its freshness decreases rapidly, and its attractiveness and edible value to consumers also decrease. According to statistics, the annual loss of litchi due to rot and deterioration accounts for more than 20% of the total output, causing huge losses to farmers and greatly dampening the enthusiasm of producers and operators. [0003] Browning and rot are the main factors causing postharvest deterioration of litchi fruits. There are many factors that induce the browning ...

AI Technical Summary

Problems solved by technology

However, the storage and preservation of chemical agents have varying degrees of toxicity and residues, which are harmful to human health.

③Traditional MAP (Modified Atmosphere Packaging) spontaneous controlled atmosphere storage: choose fruits without mechanical damage, put them in plastic bags with a certain thickness, and store them at low temperature. MAP controlled atmosphere storage mainly relies on the respiration of fruits and vegetables and the air permeability of the film to adjust the gas concentration in the packaging bag. Due to the influence of various factors such as the respiration intensity of fruits and vegetables and the air permeability of the film, it is difficult to maintain the appropriate atmosphere required by fruits and vegetables. At the same time, due to the use of sealed film bags, the phenomenon of "condensation" is easy to occur in the film bags due to the influence of fruit respiration, which provides the possibility for the reproduction and infection of microorganisms

④Other fresh-keeping methods: use electron beams or radioactive sources to carry out low-dose radiation treatment on litchi, decompression fresh-keeping method, high-pressure fresh-keeping method, controlled atmosphere storage method, etc. These methods can inhibit the growth of mold, fruit respiration and enzyme activity and Color retention has a certain impact, but there are generally disadvantages such as high fresh-keeping costs and difficulty in popularization and application.

There is no report on the application of ACS in litchi preservation

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