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Litchi fruit preservation and freshness-keeping method

A fresh-keeping method and lychee technology are applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., to achieve the effects of simple operation, good fresh-keeping effect, and easy promotion.

Inactive Publication Date: 2013-04-24
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there are few reports on the use of NO to control litchi postharvest diseases and its fresh-keeping effect

Method used

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  • Litchi fruit preservation and freshness-keeping method
  • Litchi fruit preservation and freshness-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Harvest about 8 mature fresh lychees (variety "Concubine Xiao"), first remove the fruits of diseases and insect pests, select the fruits with uniform size, uniform maturity, and no mechanical damage, and clean the fruits, divide them into 8 groups, and place them in airtight containers : The first group is the control, and the other 7 groups are filled with NO gas with a purity of 99.9% so that the concentration of nitric oxide (NO) in the container is 50 μL / L, 60 μL / L, 70 μL / L, 80 μL / L / L, 90 μL / L, 100 μL / L, 120 μL / L, and the treatment time was 2 hours. After the fruit was treated, it was packed into a polyethylene anti-fog fresh-keeping bag with a thickness of 0.03 mm, sealed, and stored at room temperature. Regularly count the incidence of "Concubine Laugh" litchi. The results showed that under the condition of 20℃, NO treatment of "Feizixiao" litchi could significantly inhibit the postharvest disease during fruit storage. The incidence rate of control treatment on t...

Embodiment 2

[0029] Harvest 8 mature fresh lychees (variety "Huaizhi"), first remove the fruits of diseases and insect pests, select the fruits with uniform size, uniform maturity, and no mechanical damage, and divide them into 3 groups, all in airtight containers, the first group is CK , the second group of containers was filled with NO gas with a purity of 99.9% so that the concentration of nitric oxide in the container was 70 μL / L; the third group was filled with NO gas with a purity of 99.9% to make the concentration of nitric oxide in the container 120 μL / L L; the treatment time is 2.5 hours, and then they are all sealed in polyethylene anti-fog fresh-keeping bags with a thickness of 0.03 mm, and stored in a cold storage at a storage temperature of 3 °C and a relative humidity of more than 90%. Periodic random sampling is used for determination various related indicators. The results of the study showed that the postharvest rot rate of "Huaizhi" litchi fruit was significantly reduced ...

Embodiment 3

[0031] Harvest 8 mature fresh lychees (variety "Nuomici"), first remove the fruits with pests and diseases, and select fruits with uniform size, maturity and no mechanical damage; after removing the fruits with pests and diseases, wash them, and use 100μL / L The NO gas was treated for 2 hours, put into a polyethylene fresh-keeping bag with a thickness of 0.03 mm, sealed, and stored in a cold storage at a storage temperature of 3°C, and the storage period was 40-50 days. On the 45th day, the rot rate of the control group was 5.6%.

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Abstract

The invention discloses a litchi fruit freshness-keeping method which comprises the following steps of: selecting fresh litchi chinensis with 70%-90% of maturity; removing litchi chinensis with pest and disease damage and mechanical damage; closing litchi fruits in a container containing NO gas with the concentration of 50-120 microns L / L, and processing the litchi fruits by NO gas for 2-3 hours; and packaging and storing the fruits with freshness-keeping bags. Through the treatment by the method, the rotting rate of the harvested litchi chinensis can be lowered obviously, and the flavor of fruit flesh is kept well; and the method can overcome the defects that SO2 and pesticide residues of the litchi chinensis fruits exceed standard, fruit flesh is prone to generating odor and the like possibly caused by a dry sulphitation freshness-keeping method and treatment and other chemical bactericides, and can be used for improving the food safety of the litchi chinensis in storage, transportation and freshness keeping.

Description

technical field [0001] The invention belongs to the technical field of fruit preservation, and in particular relates to a method for storing and preserving litchi fruits. Background technique [0002] Our country is litchi ( Litchi chinensis Sonn . ) is the main producing country, with the cultivated area and total output ranking first in the world. In recent years, litchi production has developed rapidly. Litchi planting has become one of the economic pillars for poverty alleviation and prosperity in the vast rural areas of South China. The cultivation area has increased year by year. Coupled with the popularization and application of high-yield and stable-yield technology, litchi production has increased rapidly. By 2005, litchi planting in my country The area is nearly 600,000 hectares, and the total output is close to 1.4 million tons. However, litchi is a kind of fruit that is difficult to store, and it is very easy to rot and turn brown and deteriorate after picking...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/152
Inventor 李雪萍吴斌宋敏陈维信吴振先
Owner SOUTH CHINA AGRI UNIV
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