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Room-temperature litchi storage preservative, and preparation method and application of preservative

A technology for storing and preserving fresh-keeping agent, which is applied to the field of lychee preservation and fresh-keeping agent at room temperature and its preparation field, can solve the problems of single, rarely sterilized, color-protected, and storage and fresh-keeping of anti-oxidative biological fresh-keeping agent, achieves easy process conditions, and meets the requirements of green Food requirements, good effect

Active Publication Date: 2014-02-12
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of these antistaling agents in the prior art are used to preserve litchi in a single way, and there are few reports on the combination of sterilization, color protection, anti-oxidation, and coating under normal temperature conditions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preservative for lychees stored at room temperature, containing the following components in weight percent: 1.0% carboxymethyl-chitosan, 0.35% nisin, 2.5% tea polyphenols, 0.35%ε-polylysine and 2 % citric acid.

[0025] The preparation method of the antistaling agent: according to the above formula, citric acid is first dissolved, and then carboxymethyl-chitosan, nisin, tea polyphenol and ε-polylysine are dissolved to obtain the antistaling agent, carboxymethyl Base-chitosan, nisin, tea polyphenols and ε-polylysine had no effect on the configuration of preservatives.

[0026] Use embodiment 1 preservative to carry out lychee preservation:

[0027] S1. After "Huaizhi" litchi is picked, remove diseased fruit, insect fruit, cracked fruit, browned fruit or sessile fruit; put the selected litchi fruit into the preservative of Example 1 for 2.5 hours within 6 hours after picking. minute,

[0028] S2. After the fruit is taken out of the preservative, it is fully dried...

Embodiment 2

[0030] A preservative for lychees stored at room temperature, containing the following components in percentage by weight: 1.5% carboxymethyl-chitosan, 0.35% nisin, 3.5% tea polyphenols, 0.35%ε-polylysine, 2 % citric acid and 5 ml / L phytic acid.

[0031] The preparation method of the antistaling agent: dissolve citric acid and phytic acid according to the above formula, and then dissolve carboxymethyl-chitosan, nisin, natamycin, tea polyphenols and ε-polylysine The antistaling agent was obtained by dissolving, and who came first among carboxymethyl-chitosan, nisin, natamycin, tea polyphenol and ε-polylysine had no effect on the configuration of the antistaling agent.

[0032] Use embodiment 2 antistaling agent to carry out lychee preservation:

[0033] S1. After picking "Concubine Xiao" lychee, remove diseased fruit, insect fruit, cracked fruit, browned fruit or sessile fruit; put the selected lychee fruit into the antistaling agent of Example 2 and soak within 6 hours af...

Embodiment 3

[0036] A preservative for lychees stored at room temperature, containing the following components in percentage by weight: 0.5% carboxymethyl-chitosan, 0.03% natamycin, 3.5% tea polyphenols, 0.35%ε-polylysine and 2 % citric acid.

[0037] The preparation method of the antistaling agent: according to the above formula, citric acid is first dissolved, and then carboxymethyl-chitosan, natamycin, tea polyphenol and ε-polylysine are dissolved to obtain the antistaling agent, carboxymethyl Base-chitosan, natamycin, tea polyphenols and ε-polylysine which came first had no effect on the configuration of preservatives.

[0038] Use embodiment 3 preservatives to carry out lychee preservation:

[0039] S1. After picking "Jinggang Hongnuo" lychee, remove diseased fruit, insect fruit, cracked fruit, browned fruit or sessile fruit; put the selected lychee fruit into the antistaling agent of Example 3 and soak within 6 hours after picking 2 minutes,

[0040] S2. After the fruit is tak...

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PUM

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Abstract

The invention relates to the technical field of litchi preservation, and particularly discloses a room-temperature litchi storage preservative, and a preparation method and an application of the preservative. The preservative mainly comprises carboxymethyl-chitosan, nisin, natamycin, tea polyphenol, epsilon-polylysine, citric acid and phytic acid; litchi fruit is soaked in a preservation solution, and then aired, so that the litchi fruit can be stored at a room temperature; the quality and low level browning of the litchi fruit can be kept for a long time at the room temperature. Litchi treated by the preservative has the characteristics that the preservative is good in preservation effect, safe, environment-friendly, simple to operate and convenient to use; the preservative is extensive in source, low in cost, edible, and easy to degrade; no pesticide residue risk exists; short-term preservation during room-temperature storage and room-temperature logistics can be achieved; the preservative is a novel preservation material with a great development potential.

Description

technical field [0001] The invention relates to the technical field of litchi preservation, in particular to a preservative for litchi storage at room temperature, a preparation method and application thereof. Background technique [0002] Litchi belongs to the Sapindaceae plant and is a famous subtropical fruit. The fruit is delicious and nutritious, and is deeply loved by consumers. However, most of its ripening seasons are in the summer high-temperature and high-humidity season, which is susceptible to the invasion and reproduction of pathogenic bacteria. Metabolism is strong, so it is not resistant to storage and transportation. Under normal temperature conditions, the pericarp loses water and becomes completely browned within 2 to 3 days, which will seriously affect the appearance and quality, greatly reducing its commodity value and edible value. Therefore, it is particularly important and crucial to discuss the postharvest treatment methods of litchi. [0003] Many r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 吴振先赵昱清陈维信薛晓清
Owner SOUTH CHINA AGRI UNIV
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