Leechee biological storage and fresh-keeping method

Abstract

The invention discloses a leechee biological storage and fresh-keeping method, which comprises the following steps of leechee harvesting, precooling, leechee selecting and grading, fresh-keeping agent processing, packaging, storage and delivery of leechee from storage. By means of the leechee biological storage and fresh-keeping method, leechee storage period can be up to 30d, and shelf life can be up to 60 hours. The leechee fresh-keeping technology has the advantages of being safe, free of chemical pollution, simple in operational technology, low in cost, suitable for fresh keeping during leechee storage and transportation processes, and simultaneously suitable for storage and fresh keeping of other fruits and vegetables after being picked.

Description

technical field [0001] The invention relates to a method for biological storage and preservation of litchi. Background technique [0002] Litchi is easy to soften, rot and brown after being harvested. Low temperature, controlled atmosphere, chemical preservative treatment and quick freezing are the methods commonly used in litchi preservation. However, whether it is low-temperature preservation, controlled atmosphere preservation, or chemical antiseptic preservation, there are the following general problems: (1) The method of low temperature and controlled atmosphere is often difficult to promote due to the limitations of special facility requirements and high operating costs Application; (2) The chemical fungicide treatment will not only bring certain harm to the personnel who package, transport and sell litchi, but also the fungicide can penetrate into the pulp through the litchi peel, resulting in drug residues and harmful effects on the health of the eaters. Adverse ef...

AI Technical Summary

Problems solved by technology

However, whether it is low-temperature preservation, controlled atmosphere preservation, or chemical antiseptic preservation, there are the following general problems: (1) The method of low temperature and controlled atmosphere is often difficult to promote due to the limitations of special facility requirements and high operating costs Application; (2) The chemical fungicide treatment will not only bring certain harm to the personnel who package, transport and sell litchi, but also the fungicide can penetrate into the pulp through the litchi peel, resulting in drug residues and harmful effects on the health of the eaters. Adverse effects, therefore, for safety reasons, many countries have explicitly banned the use of chemical fungicides to preserve freshness of postharvest fruits; (3). Quick-frozen and fresh-keeping lychees have faster browning and rot speeds after thawing. (4) The shelf life of lychees after low-temperature storage is extremely short, and they are more likely to brown and rot; (5) The effects of various methods alone are not ideal. In short, there is no such method so far. The technology can completely inhibit the browning and rot of lychee, and fundamentally solve the problem of lychee preservation