Leechee biological storage and fresh-keeping method

A technology for storing and keeping fresh lychees, which is applied in the field of biological storage and preservation of lychees, can solve the problems of difficult popularization and application of operating costs, adverse effects on the health of eaters, easy browning and rot, etc., to achieve good product effects, reduce rotten lychees, and operate easy effect

Inactive Publication Date: 2013-01-09
SHANGHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1). Harvesting: Harvesting begins when the lychees are 8 to 9 years old and the skin turns red;

[0022] (2). Pre-cooling: Pre-cooling within 6 hours after harvesting. Pre-cooling adopts ice water pre-cooling, that is, the fruit is soaked in ice water at 0-2°C for 10 minutes, so that the temperature of the center of the fruit drops below 10°C (plastic baskets are required for packaging).

[0023] (3). Fruit selection: Destem the ears in the low-temperature packaging warehouse, and remove defective fruits, including diseased fruits, insect-stinged fruits, sun-burned fruits, mechanically damaged fruits, deformed fruits, rotten fruits, cracked fruits, green fruits and overripe fruits Wait.

[0024] (4). Antistaling agent treatment: Soak lychees in 3% R-polysaccharide and 50.0 mmol / L ascorbic acid compound solution for about 1 minute, and dry them with cold wind.

[0025] (5). Packaging: The inner packaging material is packed in a 0.04cm thick polyvinyl chloride bag, and...

Embodiment 2

[0029] Same as Example 1 except that: the preservative selected in step (4) is 1L of Bacillus subtilis CF-3 fermentation original filtrate and the substance concentration is 50.0 mmol / L ascorbic acid complex solution. Changing the type of preservative can achieve the same effect.

Embodiment 3

[0031] The same as Example 2, the difference is: step (7) adopts the way of getting out of the warehouse gradually (the temperature of the cold storage is raised from 3 to 5°C to 7°C, kept for 12h, then raised to 12°C for 12h, and finally The way of moving to room temperature) can also prolong the shelf life of lychee to about 60h. Changing the delivery method can achieve the same shelf life effect.

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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...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23B7/154A23B7/04
Inventor 高海燕戴悦雯裴炜尹京苑谢菲
Owner SHANGHAI UNIV
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