Litchi preservative and preparation method thereof

Abstract

The invention provides a Litchi preservative and a preparation method thereof. The preservative comprises components in percentage by weight as follows: 4%-8% of honeysuckle extract, 2%-3% of liquorice extract, 1%-3% of litchi rind extract, 0.8%-1.2% of calcium chloride, 1.5%-2% of glycerin, 0.2%-0.6% of chitosan, 0.015%-0.02% of gibberellin, 0.8%-1.2% of sodium dehydroacetate and the balance of water. The Litchi preservative and the preparation method have the benefits as follows: 1, main ingredients are Chinese herb extracts and are safer for freshness keeping of litchis; 2, active ingredients of honeysuckle can be greatly preserved in the extract prepared through ultrahigh pressure extraction and secondary separation of the honeysuckle, and the freshness keeping efficiency is improved; 3, the liquorice extract is prepared with a supercritical extraction method, and active ingredients in liquorice are effectively extracted; 4, litchi rind is extracted with a flash extraction method, the extraction time is short, and the extract has better bacteriostasis action; and 5, the freshness keeping effect is good, and the freshness keeping time is long.

Description

technical field [0001] The invention belongs to the field of fruit preservation, and relates to a litchi preservation agent and a preparation method thereof. Background technique [0002] Most litchis are ripe and harvested in the high temperature season of midsummer. After harvesting, the physiological metabolism of the fruit is vigorous, and the fresh fruit is easily browned and rotted, which seriously affects its commodity value. The post-harvest commercial processing and storage and preservation technology and equipment of litchi in my country are relatively backward. The main storage and preservation methods include normal temperature storage, low temperature storage, low temperature controlled atmosphere preservation, quick freezing storage, chemical treatment, heat treatment and radiation, etc. The disadvantage of these methods is that they cannot remove the peel. The black color of the fruit, the dark color of the fruit, the difference in sales, the short shelf life a...

AI Technical Summary

Problems solved by technology

[0002] Most litchis are ripe and harvested in the high temperature season of midsummer. After harvesting, the physiological metabolism of the fruit is vigorous, and the fresh fruit is easily browned and rotted, which seriously affects its commodity value.

The post-harvest commercial processing and storage and preservation technology and equipment of litchi in my country are relatively backward. The main storage and preservation methods include normal temperature storage, low temperature storage, low temperature controlled atmosphere preservation, quick freezing storage, chemical treatment, heat treatment and radiation, etc. The disadvantage of these methods is that they cannot remove the peel. Black color, dark fruit color, poor selling appearance, short shelf life and cold freshness period, sulfur dioxide residue, etc., limit the sales of fresh fruit

Images