Fresh-keeping method for lichee

A fresh-keeping method and lychee technology are applied in the directions of fruit and vegetable fresh-keeping, food preservation, heating preservation of fruits/vegetables, etc., which can solve the problems of promotion and application limitation, polysulfur dioxide, residues, etc., and achieve good antibacterial effect and reduce polyphenol oxidase. Effect, the effect of preventing browning

Inactive Publication Date: 2007-05-23
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Litchi processed by this method will have more sulfur dioxide residues, and its popularization and application is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] After lychee is picked, impurities such as branches and leaves are removed first, and pre-cooling is carried out at 0~5℃ for 4 hours. Take the preservative containing 45mg of dimethyl fumarate, package it in an ordinary non-woven fabric to make a fresh-keeping bag, and put it in the bottom of the antibacterial polypropylene spunbonded non-woven fresh-keeping bag. The antibacterial polypropylene spunbonded non-woven fabric 10 g / m² antibacterial polypropylene spunbonded non-woven fabric produced for Guilin Jiqi Zhengfeng Antibacterial Material Co., Ltd. Take 1.5 kg of pre-cooled lychees and put them in a fresh-keeping bag, seal them and put them in a packaging box with appropriate ventilation holes, and store them at 2±1°C. The lychees can be stored for 30 to 45 days. The lychee is mildew-free, the flesh does not change color, and the taste is pure and edible.

Embodiment 2

[0020] After lychee is picked, impurities such as branches and leaves are removed first, and pre-cooling is carried out at 0~5℃ for 10 hours. Take the preservative containing 50 mg of dimethyl fumarate, package it in a common non-woven fabric to make a fresh-keeping bag, and put it into the bottom of the antibacterial polypropylene spunbonded non-woven fabric fresh-keeping bag. The antibacterial polypropylene spunbonded non-woven fabric 10 g / m² antibacterial polypropylene spunbonded non-woven fabric produced for Guilin Jiqi Zhengfeng Antibacterial Material Co., Ltd. Take 1.5 kg of pre-cooled lychees and pack them in a bamboo frame. Put the bamboo frame and fresh-keeping bag into a fresh-keeping bag and store at 2±1°C. The lychee can be stored for 30 to 45 days.

Embodiment 3

[0022] After lychee is picked, impurities such as branches and leaves are removed first, and then sulfur fumigation is performed. Take the preservative containing 160mg of dimethyl fumarate, package it in ordinary non-woven fabric to make a fresh-keeping bag, and put it into the 200g / m² antibacterial polypropylene spunbond method produced by Guilin Jiqi Zhengfeng Antibacterial Material Co., Ltd. The bottom of the non-woven fresh-keeping bag. Take 5kg of sulphur-smoked litchi and put it in a plastic box, put the plastic box in a fresh-keeping bag, and store it at 1±0.5°C. The litchi can be stored for 80-100 days.

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PUM

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Abstract

The invention relates to an antiseptic method of leechee, wherein the invention uses antiseptic polypropylene non-woven cloth, to prepare different fresh-keeping bags, and packs dibutyl fumarate into common non-woven cloth to prepare the non-woven package, while the mass ratio between leechee and fresh agent is 10000:0.1-2; then putts leechee into the fresh-keeping bags, uses lines to tie the bag or uses thermal method to seal the bag, putts into ventilate package box, or putts packed leechee into bamboo frame to be put into fresh-keeping bag. The invention can store leechee at 0-5Deg. C for 30-35days. When the leechee is treated with sulfur, the leechee can be stored at 0-5Deg. C for 90-100day.

Description

Technical field [0001] The invention relates to a fruit antiseptic and fresh-keeping technology, in particular to a lychee antiseptic and fresh-keeping method. Background technique [0002] Lychee is a subtropical fruit with unique pulp flavor and rich nutrition. It is the top grade among fruits. Litchi will brown and mildew after being picked. According to statistics, the annual loss of litchi due to decay and deterioration accounts for more than 20% of the total output. The difficulty in storage, transportation and preservation of fresh lychees also limits its long-distance transportation and sales, and restricts the development of the market. [0003] Lychees are generally treated with chemical drugs, sulfur fumigation, or sulfur dioxide slow-release treatment, and their fresh-keeping effect is not very good, which is harmful to human health. The lychee can also be kept fresh by using a fresh-keeping bag. The Chinese invention patent application with the application number 991...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/04A23B7/144A23B7/005A23B7/16
Inventor 吴晖余以刚钟振声黄海雄
Owner SOUTH CHINA UNIV OF TECH
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