Method for antistaling leechee with runctions of anti-oxidation and anti-brown
A fresh-keeping method and anti-oxidation technology, which can be used in the preservation of fruits and vegetables, food preservation, and protection of fruits/vegetables with a protective layer, which can solve problems such as browning of peels and loss of commercial value.
Inactive Publication Date: 2005-01-05
WUHAN PROBIOTIC SPRING BIOTECH
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Problems solved by technology
However, after the lychee is harvested, the skin quickly turns brown and loses its commodity value.
Method used
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Embodiment Construction
[0020] The anti-oxidation and anti-browning solution containing phytic acid, wherein the concentration of phytic acid in the solution is 0.2%, the concentration of benzoic acid is 0.1%, the concentration of citric acid is 0.1%, the concentration of potassium sorbate is 0.2%, and the concentration of carbendazim is 0.2%, the pH value of the solution is 3.5-4.0, dip or spray the lychees, dry them, put them in plastic wrap, bags, cartons or gift boxes, and store or transport them at a temperature of 8±2°C. It can be kept fresh for 10-12 days at room temperature.
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A oxidizing and browning resistant antistaling method for leechee includes such steps as as preparing the oxidizing and browning resistant antistaling liquid from natural anti-oxidizing agent, free hydroxy capture, organic acid, bactericide, and food antiseptic, immersing litchi in it or spraying in on leechee, drying in air, loading in antistaling bag, and storing at 8+ / -2 deg.C.
Description
technical field [0001] The invention relates to an anti-oxidation and anti-browning preservation method, in particular to an anti-oxidation and anti-browning preservation method for litchi. Background technique [0002] Litchi is a precious fruit that originates in my country and is deeply loved by the public. However, after the litchi is harvested, the skin turns brown rapidly and loses its commodity value. Anti-browning preservation is still a major problem in litchi production and circulation. The mechanism of peel browning remains to be explained. Based on the theory of oxygen free radicals, we put forward new insights into the cause of litchi browning, and the proposition is as follows: [0003] 1. The color change of litchi peel is a reflection of the oxidation of polyphenols. During the ripening and senescence of litchi fruit, the pericarp changes from green to yellow-green, yellow, red-yellow, red, dark red and brown, which is a comprehensiv...
Claims
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IPC IPC(8): A23B7/154A23B7/16
Inventor 王业勤王靖王若雪李勤生
Owner WUHAN PROBIOTIC SPRING BIOTECH