Antibrowning agent for litchi and method for storing and preserving litchi

A storage and anti-browning agent technology, which is applied in the field of lychee anti-browning agent and lychee storage and preservation, can solve the problems of human health threats, complicated operation, and high cost of use, and achieve the goal of maintaining original quality, inhibiting peel browning, The effect of maintaining fruit quality

Inactive Publication Date: 2012-01-04
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sulfur dioxide treatment can inhibit microbial diseases and prevent peel browning, but high sulfur dioxide residues in the pulp pose a serious threat to human health, and the pulp is prone to odor in the late storage period
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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select litchi fruit harvested in sunny days, eight mature, without mechanical damage and damage by diseases and insect pests, and put the fruit into the fruit containing 0.05% (mass fraction) carbendazim, 0.05% (mass fraction) Shibaoke, 0.1% (mass fraction) cysteine Amino acid hydrochloride, 3% (mass fraction) citric acid, 0.1% (mass fraction) EDTA disodium salt bactericide and anti-browning agent solution (solvent is water) soak 2min, pull out and pack in plastic bag , precooled at 2°C for 6 hours, then packed with polyethylene film with a thickness of 0.03mm, and stored at 2°C. After 35 days, the good fruit rate of litchi fruit is more than 95%, the browning is well controlled, and the original quality of the fruit can be basically maintained.

Embodiment 2

[0023] Select the lychee fruit that is harvested in sunny days, eight mature, without mechanical damage and damage by diseases and insect pests, and the fruit is put into the fruit containing 0.05% (mass fraction) carbendazim, 0.05% (mass fraction) imazalil, 0.05% (mass fraction) cysteine Amino acid hydrochloride, 5% (mass fraction) citric acid, 0.05% (mass fraction) EDTA disodium salt bactericide and anti-browning agent solution (solvent is water) soak 3min, pull out and pack in plastic bag , pre-cooled at 4°C for 12 hours, then packed with polyethylene film with a thickness of 0.03mm, and stored at 2°C. After 35 days, the good fruit rate of litchi fruit is more than 95%, the browning is well controlled, and the original quality of the fruit can be basically maintained.

Embodiment 3

[0025] Select the lychee fruit that is harvested in sunny days, eight mature, without mechanical damage and damage by diseases and insect pests, and the fruit is put into the fruit containing 0.05% (mass fraction) Shibaoke, 0.05% (mass fraction) imazalil, 1% (mass fraction) cysteine Amino acid hydrochloride, 0.5% (mass fraction) citric acid, 0.5% (mass fraction) EDTA disodium salt bactericide and anti-browning agent solution (solvent is water) soak 1min, pull out and pack in a plastic bag , precooled at 0°C for 6 hours, then packed with polyethylene film with a thickness of 0.03mm, and stored at 4°C. After 35 days, the good fruit rate of litchi fruit is more than 95%, the browning is well controlled, and the original quality of the fruit can be basically maintained.

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PUM

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Abstract

The invention discloses an antibrowning agent for litchi and a method for storing and preserving litchi. The antibrowning agent for litchi comprises the following components by weight percent: 0.05-2% of cysteine hydrochloride, 0.5-5% of citric acid, 0.05-0.5% of EDTA (ethylenediaminetetraacetic acid) disodium salt and the balance of water, wherein the total weight of the components is 100%. The method for storing and preserving litchi comprises the following steps: harvesting 80-90% matured litchi without mechanical damage and plant diseases and insect pests at sunny days; performing sterilization treatment and antibrowning treatment on the litchi; and precooling, packaging and storing the litchi, wherein the antibrowning treatment is performed in the manner of soaking the litchi in the antibrowning agent for 1-3 minutes. According to the method provided by the invention, the litchi harvested at proper time is subjected to the sterilization treatment and the antibrowning treatment, is precooled, is packaged with a polyethylene film bag and then is stored at the temperature of 2-4 DEG C, thereby effectively inhibiting fruit rottenness and peel browning, maintaining the fruit quality, achieving the intact fruit ratio above 95% after storing the fruit for 30-40 days, excellently controlling browning and substantially being free from change in fruit quality.

Description

Technical field: [0001] The invention relates to fruit storage and fresh-keeping technology, in particular to an anti-browning agent for litchi and a storage and fresh-keeping method for litchi. Background technique: [0002] Litchi (Litchi chinensis Sonn.) belongs to Sapindaceae (Sapindaceae), is a famous fruit native to southern my country, and is one of the most competitive fruits in the international market. Because litchi fruit is harvested in high temperature season in midsummer, and its special structure, it is very easy to brown and rot after harvest. Especially at normal temperature, it will brown and rot in 2-3 days, losing its commodity value. Rot and browning are the main factors that limit the long-term storage and transportation of litchi, lead to short shelf life and decline in fruit commodity value. [0003] At present, the method that litchi is stored and kept fresh mainly contains: 1) antiseptic treatment. The preservatives used to keep litchi fresh are ...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 蒋跃明段学武李月标屈红霞杨宝
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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