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Litchi preservative and litchi preservative method

A fresh-keeping method and technology of a fresh-keeping agent, which can be used in the preservation of fruits and vegetables, food preservation, and preservation of fruits/vegetables by freezing/refrigeration, etc., can solve problems such as harm, complicated operation, and uncontrollable

Active Publication Date: 2012-02-15
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 has a certain effect on inhibiting the growth of microorganisms, but it cannot control some postharvest diseases, such as diseases caused by fungi of the genus Penicillium
The above methods have a certain effect on fresh-keeping lychees, but they all have the characteristics of potential harm to the human body, poor fresh-keeping effect, complex operation / high process level, or high cost of use, which limits their large-scale use in production.

Method used

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  • Litchi preservative and litchi preservative method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 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 quaternary ammonium salt containing 1% (mass fraction), 0.05% (mass fraction) Shibaoke, 0.05% (mass fraction) Soak in imazalil solution (the solvent is water) for 2 minutes, remove it and put it in plastic, pre-cool at 2°C for 6 hours, then pack it with a polyethylene film with a thickness of 0.03mm, and store it at 4°C. After 35 days, the litchi fruit rot rate is below 5%.

Embodiment 2

[0028] 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 0.5% (mass fraction) organic silicon quaternary ammonium salt, 0.05% (mass fraction) carbendazim, 0.05% (mass fraction) Soak in Spock solution (the solvent is water) for 3 minutes, take it out and put it in plastic, pre-cool at 4°C for 12 hours, then pack it with polyethylene film with a thickness of 0.03mm, and store it at 4°C. After 35 days, the litchi fruit rot rate is below 5%.

Embodiment 3

[0030] 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 0.5% (mass fraction) organic silicon quaternary ammonium salt, 0.05% (mass fraction) carbendazim, 0.05% (mass fraction) Soak in imazalil solution (the solvent is water) for 3 minutes, remove it and put it in plastic, pre-cool at 4°C for 12 hours, then pack it with a polyethylene film with a thickness of 0.03mm, and store it at 4°C. After 35 days, the litchi fruit rot rate is below 5%.

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Abstract

The invention discloses a litchi preservative and a litchi preservative method. Based on 100 percent of total mass of the preservative, the preservative comprises 0.5 to 2 percent of organic silicon quaternary ammonium salt (HM98), 0.05 to 0.1 percent of bactericide and the balance of water, wherein the bactericide is one or two of carbendazim, imazalil and sportak. The litchi preservative methodcomprises the following steps of: selecting litchi fruits which are picked in sunny days and nearly totally matured and do not have mechanical injury or disease and insect pest; and soaking the litchi fruits into the litchi preservative for 0.5 to 5 minutes, pre-cooling, packing and storing. When the organic silicon quaternary ammonium salt is used with one or two of the conventional bactericidessuch as carbendazim, imazalil and sportak, the litchi fruit sterilization efficiency of the conventional bactericide can be greatly improved, and the concentration of the conventional chemical bactericide can also be reduced so that the potential hazard of the conventional chemical bactericide to the human body is reduced. The rotting rate of the litchi fruits sterilized by using the litchi preservative and packed by using a polyethylene film is less than 5 percent after 30 days at the storage temperature of between 2 and 4 DEG C.

Description

Technical field: [0001] The invention relates to an antiseptic and fresh-keeping technology for fruits, in particular to an antiseptic and fresh-keeping agent for litchi and a method for antiseptic and fresh-keeping of 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. Postharvest rot is one of 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 for litchi rot control mainly contains: 1) antiseptic treatment. The preservatives used fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/04
Inventor 段学武蒋跃明敬国兴李青林森屈红霞杨宝
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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