Litchi preservative

The technology of a preservative and lychee is applied in the field of preservatives to achieve the effects of reducing fruit cracking rate, prolonging storage life and reducing respiration

Inactive Publication Date: 2013-06-05
汪祉含
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the 1980s, the application of advanced technology and equipment has made some gratifying progress in litchi preservation technology, but the fundamental problem of litchi preservation has not yet been resolved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A lychee preservative is prepared from the following raw materials according to the ratio of parts by weight: Baibu: dried ginger: knotweed: pepper: clove: L-ascorbic acid = 20:25:34:15:20:1.8.

[0013] The method for making the litchi preservative: mix the components of the solid raw material, grind it into powder, make powder or tablet according to the conventional method, and pack it into a bag to obtain the finished product.

[0014] When the present invention is in use: use ethylene absorbent and polyethylene plastic packaging in combination, and put it into the powder bag or tablet bag of the present invention at the same time.

Embodiment 2

[0016] A lychee preservative is prepared from the following raw materials in parts by weight: sodium sulfite: basil: dried ginger: knotweed: pepper: clove: L-ascorbic acid=15:30:40:20:25:2.5. Others are with embodiment 1.

Embodiment 3

[0018] A lychee preservative is prepared from the following raw materials in proportions by weight: sodium sulfite: basil: dried ginger: knotweed: pepper: clove: L-ascorbic acid=25:20:25:10:15:1.0. Others are with embodiment 1.

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PUM

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Abstract

The present invention relates to a preservative, particularly to a litchi preservative, which is prepared from the following raw materials, by weight, 15-25 parts of sessile stemona root tuber, 20-30 parts of dried ginger, 25-40 parts of giant knotweed rhizome, 10-20 parts of flatspine pricklyash, 15-25 parts of clove, and 1.0-2.5 parts of L-ascorbic acid. The litchi preservative has characteristics of scientific and rational formula and low preparation cost. The litchi preservative further has the following advantages that: a water loss problem during a litchi storage process is reduced, a respiration effect is reduced, a fruit cracking rate can be reduced, a storage life can be prolonged, pathogen activity can be inhibited, chilling resistance of the litchi can be improved, physiological disease occurrence can be reduced, a good preservation effect is provided for the litchi to the greatest extent, and good social benefits and economic benefits are provided.

Description

technical field [0001] The invention relates to a fresh-keeping agent, in particular to a litchi fresh-keeping agent. Background technique [0002] As everyone knows, fresh fruits and vegetables have delicious color and luster and local flavor, and contain abundant nutrition, have gradually become the important food in people's daily life. However, since fruits and vegetables are commodities with seasonal production and annual sales, they have strong seasonality, high yield, relatively concentrated harvesting period, and are extremely perishable in the post-harvest storage, transportation and sales process. With the rapid development of fruit and vegetable production in China, fruit and vegetable Production is increasing year by year. Producers and commercial distribution departments in various vegetable and fruit producing areas often lack the knowledge and technology of vegetable and fruit storage and preservation, causing a large number of fruits and vegetables to rot. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/154
Inventor 汪祉含
Owner 汪祉含
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