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Litchi preservative

A technology of preservative and lychee, which is applied in the field of lychee preservatives, can solve the problems of prolonging the storage period and shelf life of lychees, and achieve the effects of simple preparation process and use method, good development and application prospects, and high safety

Inactive Publication Date: 2013-12-25
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, no research reports on the preparation of preservatives with tea saponin, rosmarinic acid, citric acid, ascorbic acid, and chitosan as main components to prolong the storage and shelf life of litchi have been found.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: 0.2 grams of tea saponin, 1 gram of rosmarinic acid, 60 grams of citric acid, 60 grams of ascorbic acid, 200 grams of chitosan, first dissolve rosmarinic acid and ascorbic acid in water, then add tea saponin in turn , citric acid and chitosan, make up the remaining moisture, until the total mass of the solution is 1000 grams, fully stir evenly. Soak or coat litchi fruits with this preservative for 10-15 minutes, and then dry them in the air. 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 >92.8%; after being stored at a humidity of 80-90% and a temperature of 10-15°C for 35 days , good fruit rate> 85.2%.

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PUM

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Abstract

The invention relates to a litchi preservative. The litchi preservative is characterized by comprising the following main components in percentage by weight: 0.01-0.5% of tea saponin, 0.1-10% of rosmarinic acid, 0.1-10% of citric acid, 5-15% of ascorbic acid, 10-20% of chitosan and the balance of water. A preparation method comprises the following steps: firstly dissolving the rosmarinic acid and the ascorbic acid in water, further sequentially adding the tea saponin, the citric acid and the chitosan, complementing the remaining water and fully and uniformly stirring. By using the preservative to soak or coat litchi fruits for 10-30 minutes, the preservative has a better preservative effect against litchi after airing, can prolong the storage period and the shelf life and has good 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, litchi fruit is not resistant to storage and transportation, so a lot of work has been done on the preservation and storage of litchi 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 litchi industry. [0003] Tea saponin, also known as tea saponin, has hemolysis and fish poisoning, anti-insect and bactericidal effects, anti-osmosis and anti-inflammation, and the effects of promoting plant growth. In addition, tea saponin is also a good surfactant. Rosmarinic acid is a polyphenol presen...

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