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Method of anti oxygen, bactericin for preserving longan, lichee

A sterilization, lychee technology, applied in the direction of preservation of fruits and vegetables, food preservation, preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problems of short preservation period, difficulty in preservation technology, affecting the enthusiasm of fruit farmers in production, etc., to solve the problem of preservation and preservation difficult effect

Inactive Publication Date: 2006-12-06
朱宗艺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the maturation period of longan and litchi is too concentrated, and it is not resistant to storage, which makes people only enjoy its fresh and delicious taste in the harvest season of longan and litchi. It is not easy to eat fresh and delicious longan and lychee
On the other hand, the ripening season of longan and litchi is usually from May to October. At this time, it is in hot summer and the temperature is quite high. After the fruit is picked from the tree, it can only be stored for 3 to 5 days. It began to turn black and harden, and the quality began to decline until it became corrupt. Because the harvesting time of longan and lychee was too concentrated, the harvesting time was short, and it was difficult to store, the fruit farmers had to sell at a reduced price, which greatly reduced the economic income of the fruit farmers. , affecting the enthusiasm of fruit farmers to produce
For this reason, people have adopted fresh-keeping technology to longan, litchi to be kept fresh, and people can eat fresh and delicious longan, litchi in different places, different seasons, and the fresh-keeping technology of prior art longan, litchi usually adopts medicine preservation or freezing Freshness preservation, whether it is the former or the latter, can play a certain role in freshness preservation, but the preservation period of the existing freshness preservation technology is short, and the preservation effect is not satisfactory. The color and taste of the fruit shell after preservation are different from fresh fruits , which has greatly affected the sales market of fresh fruits, and affected people's desire to eat fresh fruits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment one, a kind of longan of the present invention, the method for sterilizing and anti-oxidant fresh-keeping of litchi is to use grapefruit as anti-oxidative anti-staling agent, bactericidal disinfectant, and it comprises following process:

[0019] Fruit collection: Pick fruits with intact, large, moth-free, and undamaged fruits from the tree, and carefully put them into containers to avoid damage caused by violent tilting or stacking;

[0020] Pretreatment: Cut off the branches and leaves on the fruit, remove impurities and separate the double fruit, and use it to become a single fruit of uniform size;

[0021] Sterilization: Sterilize the fruit with a sterilizing solution diluted with grapefruit and water. The sterilizing solution is a 0.05% solution prepared from grapefruit and water, and soak the fruit in the sterilizing solution for about 30 seconds clock, then take out the fruit, and drain the sterilizing solution;

[0022] Packing: Pack the sterilized f...

Embodiment 2

[0026] Embodiment two, a kind of longan of the present invention, the method for sterilizing and anti-oxidant fresh-keeping of litchi is to use grapefruit as anti-oxidative anti-staling agent, bactericidal disinfectant, and it comprises following process:

[0027] Fruit collection: Pick fruits with intact, large, moth-free, and undamaged fruits from the tree, and carefully put them into containers to avoid damage caused by violent tilting or stacking;

[0028] Pretreatment: Cut off the branches and leaves on the fruit, remove impurities and separate the double fruit, and use it to become a single fruit of uniform size;

[0029] Sterilization: Spray and sterilize the fruit with a sterilizing solution diluted with grapefruit and clear water. The sterilizing solution is prepared as a 0.15% solution from grapefruit and water;

[0030] Packing: Pack the sterilized fruits in plastic bags, one kilogram per bag;

[0031] Quick-freezing: Put the sterilized fruit into the quick-freezin...

Embodiment 3

[0034] Embodiment three, a kind of longan of the present invention, the method for sterilizing and anti-oxidant fresh-keeping of litchi is to use grapefruit as anti-oxidative anti-staling agent, bactericidal disinfectant, and it comprises following process:

[0035] Sterilization: Spray and sterilize the fruit with a sterilizing solution diluted with grapefruit and clear water. The sterilizing solution is prepared as a 0.1% solution from grapefruit and water;

[0036] Fruit collection: select sterilized fruits with intact, large, moth-free, and undamaged fruits from the tree for picking, and carefully put them into containers to avoid damage caused by severe tilting or stacking;

[0037] Pretreatment: Cut off the branches and leaves on the fruit, remove impurities and separate the double fruit, and use it to become a single fruit of uniform size;

[0038] Packaging: Pack the sterilized fruits in plastic bags, one kilogram per bag;

[0039] Quick-freezing: Put the sterilized f...

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PUM

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Abstract

An antioxidizing, antistaling, bactericiding and disinfecting method for longan or litchi includes such steps as picking up fresh fruits of longer or litchi, pre-treating, bactericiding-disinfecting, packing, quick freezing and cold storage. Its antistaling time can reach more than 6 months.

Description

technical field [0001] The invention relates to a fresh-keeping method for seasonal fruits, in particular to a method for anti-oxidative fresh-keeping, sterilization and disinfection of longan and litchi. Background technique [0002] Longan and lychee are a kind of seasonal fruit, which are rich in nutrition and unique in flavor, so they are very popular among people. But the maturation period of longan and litchi is too concentrated, and it is not resistant to storage, which makes people only enjoy its fresh and delicious taste in the harvest season of longan and litchi. It is not easy to eat fresh and delicious longan and lychee. On the other hand, the ripening season of longan and litchi is usually from May to October. At this time, it is in hot summer and the temperature is quite high. After the fruit is picked from the tree, it can only be stored for 3 to 5 days. It began to turn black and harden, and the quality began to decline until it became corrupt. Because the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/04
Inventor 朱宗艺
Owner 朱宗艺
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