Method for refreshing, storing and transporting litchi

Abstract

The invention discloses a method for refreshing, storing and transporting litchi. The method comprises the following steps: picking and selecting fresh litchi being 8 / 10-9 / 10 matured, free from pest and disease damage and free from mechanical damage; soaking into ice water mixture for 10-25 minutes, wherein the ice water mixture is composed of ice water, 100-200mg / L alga oligosaccharides, 800-1500mg / L iprodione and 0.1-0.4% citric acid; placing the soaked fresh litchi in shade, airing and then packaging; storing and transporting in a refrigerated truck at 10-12 DEG C; storing in a refreshing cabinet at 5-8 DEG C, thereby marketing. According to the method provided by the invention, the refreshing effect of the litchi is promoted; the fresh state of the litchi at a picking moment can be kept; after 25 days, the rate of intact fruit is above 80%; the litchi can be conveniently stored and transported.

Description

technical field

[0001] The invention belongs to the field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping storage and transportation method of litchi. Background technique

[0002] Litchi is produced in tropical and subtropical regions. It is deeply loved by people because of its bright red skin, white and crystal clear flesh, juicy and sweet taste, and high nutritional value. Freshly picked lychees are complete in color, fragrance, and nutrition. However, the color changes in one day, the aroma changes in two days, and the taste changes in three days. It is difficult to store and transport, which greatly limits the promotion of lychees, and it is very easy to cause economic losses to fruit farmers due to poor sales. , thus the preservation of litchi is an urgent problem to be solved.

[0003] The main reason why lychees are prone to deterioration is browning and rot. Among them, browning is mainly caused by dehydration, enzymatic change, etc., ...