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Method for preserving litchi by using plant essential oil

A technology for plant essential oil and lychee, which is applied in the preservation, application, food preservation and other directions of fruits and vegetables, can solve the problems of high use cost, complicated operation, harm, etc., achieves good browning control, maintains fruit quality, and inhibits rot and peel browning. changing effect

Active 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

The above methods have certain effects on fresh-keeping lychees, but they all have the characteristics of potential harm to the human body, poor fresh-keeping effect, complicated operation / high process level, or high use cost.

Method used

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  • Method for preserving litchi by using plant essential oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select litchi fruits harvested in sunny days, eight mature, free from mechanical damage, diseases and insect pests, soak the fruits in a solution containing 40 μL / L citral for 3 minutes, remove them and put them in plastic, pre-cool at 4°C for 12 hours, and then dry them with thickness It is packaged in 0.03mm polyethylene film and stored at 4°C. After storage for 30 days, the rot rate of the control fruit was 80.0%, while that of the treated fruit was only 4.8%. In addition to inhibiting fruit rot, citral treatment significantly improved the effect of storage and preservation of litchi fruit. Storage for 30 days, the browning index of the control and treatment fruits were 3.4 and 0.67, respectively, indicating that citral significantly inhibited the browning of litchi pericarp; Relative electrical conductivity represents) are 37.9% and 23.3% respectively (the litchi cell membrane permeability of just picking is 21.1%), illustrate that the integrity of pericarp cell me...

Embodiment 2

[0022] Select lychee fruits harvested in sunny days, eight mature, free from mechanical damage, diseases and insect pests, soak the fruits in a solution containing 25 μL / L clove leaf oil for 5 minutes, remove them and put them in plastic, pre-cool them at 2°C for 6 hours, and then use Thickness of 0.03mm polyethylene film packaging, stored at 2 ℃. After 30 days, the good fruit rate of litchi fruit is more than 95%, the browning of the fruit is well controlled, and the original quality of the fruit can be basically maintained.

Embodiment 3

[0024] Select lychee fruits harvested in sunny days, eight mature, free from mechanical damage, diseases and insect pests, soak the fruits in a solution containing 100 μL / L clove leaf oil for 1 min, remove them and put them in plastic, pre-cool at 0 °C for 6 hours, and then use Thickness of 0.03mm polyethylene film packaging, stored at 4 ℃. After 30 days, the good fruit rate of litchi fruit is more than 95%, the browning of the fruit is well controlled, and the original quality of the fruit can be basically maintained.

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Abstract

The invention discloses a method for preserving litchi by using plant essential oil. The method comprises the following steps: selecting the litchi fruit which is harvested in sunny day, 80%-90% matured, and free from mechanical damage and diseases and insect pests; soaking the litchi fruit in a 25-500 mu L / L of citral or clove leaf oil solution for 0.5-5 minutes; and then precooling, packing andstoring the soaked litchi fruit, wherein after harvesting, the litchi fruit disease mainly comprises fugus diseases such as peronophythora litchi, sour rot, anthracnose and the like, and enzymatic browning of the phenolic compounds and the degradation / discoloration of the anthocyanin are one of the main reasons causing the peel browning. In the method, the litchi fruit which is harvested in proper time and good in state is soaked in the citral or clove leaf oil solution so as to effectively inhibit the fruit rot and the peel browning of the litchi fruit and maintain the quality of the fruit; and in a low temperature condition, the litchi fruit treated by the method disclosed by the invention in completely good condition is more than 95% after 30 days, the control to the peel browning is good, and the original quality of the fruit can be basically maintained.

Description

Technical field: [0001] The invention relates to fruit storage and preservation technology, in particular to a method for preserving litchi with plant essential oil. 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) fungicide treatment. The fungicides used for lychee preservation mainly include carbendazim, thioph...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 蒋跃明段学武吴富旺蒋国祥屈红霞杨宝
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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