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Litchi preservative

A preservative and lychee technology, applied in the field of lychee preservatives, can solve problems such as prolonging the storage period and shelf life of litchi, and achieve the effects of simple preparation process and use method, good development and application prospects, and good preservation effect.

Inactive Publication Date: 2013-12-18
NANJING TONGZE AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Through literature search, there is no research report on the preparation of preservatives with malic acid, sodium alginate, ascorbic acid, and chitosan as the main components to prolong the storage and shelf life of litchi.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: 5 grams of malic acid, 5 grams of sodium alginate, 50 grams of ascorbic acid, 100 grams of chitosan, malic acid and ascorbic acid are dissolved in water earlier, then add sodium alginate and chitosan successively, make up the surplus moisture , until the total mass of the solution is 1000 grams, fully stir evenly. Soak or coat lychee fruit with this preservative for 10 minutes, then dry. The lychees preserved by this method are stored at a humidity of 80-90% and a temperature of 20-30°C for 10 days, and the good fruit rate is >90%; after being stored at a humidity of 80-90% and a temperature of 10-15°C for 30 days , good fruit rate>80%.

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PUM

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Abstract

The invention relates to an litchi preservative which is characterized by mainly comprising the following components in percentage by mass: 0.1-10% of malic acid, 0.1-10% of sodium alginate, 5-15% of ascorbic acid, 1-20% of chitosan and the balance of water. The preparation method comprises the following steps: dissolving malic acid and ascorbic acid in water, sequentially adding sodium alginate and chitosan, supplementing the balance of water, and sufficiently stirring uniformly. After the litchi fruit is immersed in the preservative or coated with the preservative for 10-30 minutes and dried in air, the preservative has favorable preservation effect on the litchi, prolongs the storage life and shelf life of the litchi, and has favorable application prospects.

Description

technical field [0001] The invention relates to a litchi fresh-keeping agent, which belongs to the technical field of food engineering. Background technique [0002] Native to southern China, litchi is one of the four major fruits in southern China and a pillar industry in some areas, which plays a huge role in driving farmers to increase their income and become rich. However, lychee fruit is not resistant to storage and transportation, so a lot of work has been done on the preservation and storage of lychees in the industry. The application of safe biological agents to develop preservatives is a very important content, which is of great significance to the development of lychee industry. [0003] Malic acid is naturally present in almost all fruits, most of which are pome fruits, and has good anti-oxidation and inhibitory and killing effects on some fungi. Sodium alginate is a natural polysaccharide, which has the stability, solubility, viscosity and safety required for ph...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 杨存
Owner NANJING TONGZE AGRI SCI & TECH