Green longan fresh-keeping and color-keeping method
A technology for longan and color protection, which is used in the preservation of fruits and vegetables, food preservation, and acid preservation of fruits/vegetables. The effect of unchanged flavor
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[0016] Example
[0017] (2) Harvesting: Harvest the whole cluster when the dew is just dry in the morning on a sunny day. The harvest maturity is 80% to 90%. At this time, the seeds have completely turned black, shiny, and the fruit is elastic.
[0018] (3) Selection and grading: remove diseased and insect fruit, bad fruit, cracked fruit, deformed fruit, browned fruit, sessile fruit, and grade according to the size and weight of the fruit according to customer requirements. Stack the selected longan loosely in a bamboo basket.
[0019] (4) Ozone treatment: In the treatment room or treatment container, stack the longan baskets according to the "character shape", leaving a gap of about 5 cm between the baskets to facilitate the uniform distribution of ozone. The ozone concentration in the treatment room is 15mg / m 3 , the processing time is 50 minutes.
[0020] (5) Pickling treatment: 1.5% citric acid plus 0.03% vitamin C solution, soak the fruit for 2 minutes.
[0021] (6) ...
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