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Method for prolonging storage period of litchis

A storage period, lychee technology, applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, etc., can solve the problems of deterioration, inability to effectively slow down the browning reaction of lychee peel, and the loss rate of lychee juice is large.

Inactive Publication Date: 2013-10-23
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (1) Traditional preservation methods cannot effectively slow down the browning reaction of litchi peel, which greatly shortens the preservation time of fresh litchi;
[0007] (2) After the traditional preservation method preserves lychees for a period of time, the quality of lychees will decrease rapidly with the increase of storage time. After a period of storage, the quality of lychees, such as color, fragrance, etc., is often not as good as that of fresh fruits;
[0008] (3) Although litchi preserved by traditional freezing method can effectively inhibit the browning reaction in low temperature environment, due to the thick ice crystals and volume expansion of litchi during the freezing process, it will cause great damage to the cell tissue of litchi. The lychee juice loss rate is high, the quality is reduced, and it will deteriorate rapidly in a short period of time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Buy ripe and fresh Nuomici lychees that are not more than 24 hours after harvesting, wash them, and pick and remove rotten, browned, damaged raw lychees that are not suitable for freezing. Put it into a composite film bag and vacuum seal it. Each bag contains 500g of lychees, and the vacuum degree is 0.08MPa. Then pre-cool to 4°C, take the pre-cooled Nuomi Ci lychees for high-pressure freezing, raise the pressure to 350MPa and cool down to -20°C, and release the pressure to normal pressure within 2s. 95% of the formed ice crystals are distributed in the cells, and the juice loss rate after thawing is 45% lower than that of Nuomi Ci litchi by immersion freezing method (P<0.05), and there is still no obvious quality change after 10 months of freezing in a -18°C freezer .

Embodiment 2

[0025] Buy mature fresh cinnamon-flavored lychees that have been picked for no more than 24 hours, wash them, and pick and remove rotten, browned, damaged raw lychees that are not suitable for frozen storage. Put it into a composite film bag and vacuum seal it. Each bag contains 500g of lychees, and the vacuum degree is 0.08MPa. Then pre-cool to 4°C, take the pre-cooled Guiwei lychees and perform high-pressure freezing, raise the pressure to 400MPa and cool down to -20°C, release the pressure to normal pressure within 4s. 90% of the formed ice crystals were distributed in the cells, and the juice loss rate after thawing was 50% lower than that of dipped and frozen Guiwei litchi (P<0.05), and there was still no obvious color change after one year of freezing in a -18°C freezer.

Embodiment 3

[0027] Buy mature fresh lychees with black leaves that have been picked for no more than 24 hours, wash them, and pick and remove raw lychees that have been rotten, browned, damaged, etc. that are not suitable for frozen storage. Put it into a composite film bag and vacuum seal it. Each bag contains 500g of lychees, and the vacuum degree is 0.08MPa. Then it was pre-cooled to 4°C, and the pre-cooled Wuye litchi was subjected to high-pressure freezing, the pressure was raised to 200 MPa and cooled to -18°C, and the pressure was quickly released to normal pressure within 5 seconds. 95% of the formed ice crystals are distributed in the cells, and the juice loss rate after thawing is 60% lower than that of soaked and frozen Wuye litchi (P<0.05), and there is still no obvious color change after 8 months of freezing in a -18°C freezer .

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Abstract

The invention discloses a method for prolonging the storage period of litchis. Vacuum packed fresh litchis are subjected to high pressure freezing, and are then put in storage and frozen. The high pressure freezing specifically includes: under a high pressure condition of 200-400MPa, lowering the temperature to a range from -18DEG C to -20DEG C, and then releasing the pressure to atmospheric pressure within 2-5s. According to the method for prolonging the storage period of litchis involved in the invention, after one-year freezing, the unfrozen litchis have almost the same quality to that of fresh fruits, small juice leakage, and no obvious change on the skin color.

Description

technical field [0001] The invention relates to the technical field of frozen food, in particular to a method for prolonging the preservation period of lychees. Background technique [0002] Fresh lychee fruit has high nutritional value, matures in high temperature season in midsummer, and has strong metabolism. In addition to its special structure and physiological characteristics, it is easy to rot and deteriorate after harvest, and it is often prone to browning, which limits its long-distance transportation and sales, and restricts the regional market. development. At present, the browning of the pericarp is a physiological change of the fruit itself. The main factors causing the browning of the litchi fruit are preharvest environmental conditions, maturity, bacterial infection, chilling injury, mechanical damage, heat damage, and natural aging. [0003] Chinese patent CN02134343.8 discloses a series of technologies based on mechanized and standardized operations, such a...

Claims

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Application Information

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IPC IPC(8): A23B7/04
Inventor 孙大文曾新安胡芬王启军高文宏
Owner SOUTH CHINA UNIV OF TECH
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