CN101669541A - Method for prolonging refreshing time of leechee fruit after being picked - Google Patents
Method for prolonging refreshing time of leechee fruit after being picked Download PDFInfo
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- CN101669541A CN101669541A CN200910192534A CN200910192534A CN101669541A CN 101669541 A CN101669541 A CN 101669541A CN 200910192534 A CN200910192534 A CN 200910192534A CN 200910192534 A CN200910192534 A CN 200910192534A CN 101669541 A CN101669541 A CN 101669541A
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Abstract
The invention relates to a method for prolonging refreshing time of leechee fruit after being picked; green refreshing liquid is adopted: the contents of the green refreshing liquid are: 25 percent of0.8-1.0ml/L sportak, 7.2-7.5g/L reduction type ascorbic acid 8-10g/L water-solubility chitosan, the pH value of the green refreshing liquid is 3.0-5.0, the leechee which is justly picked is soaked for 6-10min and is taken out, moisture is drained, the treated leechee fruit in an air conditioning room with the temperature of 18-20 DEG C is dried naturally and is packed in a polyethylene bag respectively and is closed, and then is stored in a refrigerating house with 80-85 percent of relative humidity and the temperature of 4-6 DEG C; the leechee fruit is carried out by refreshment for more than 40 days by utilizing the method, the rotting rate of the fruit is reduced within 10 percent, and the color protecting function to the leechee fruit peel is remarkably improved, thereby effectively preventing the leechee fruit peel from being browned, and an extremely thin membrane is produced on the surface of the leechee fruit, thereby effectively preventing the moisture of the leechee fruit from being lost and reducing the infection of pathogenic microorganisms; multiple experimental results show that the refreshing method can remarkably improve the refreshing time of the leechee and improving the storage quality.
Description
Technical field
The present invention relates to a kind of preservation method of fresh tropical fruit (tree), be specifically related to a kind of prolongation litchi fruits post-harvest fresh-keeping time method, belong to the fruit freshness preserving technical field.
Background technology
Lichee (Litchi chinensis Sonn.) is a kind of tropical fruit (tree) that extensively cultivate China torrid zone and subtropical zone, the ground such as Guangdong, Guangxi, Fujian, Hainan and Taiwan that mainly distribute, and the area of its plantation and output account for 80% and 65% of the world respectively.Lichee fresh fruit color, shape, all good have the good reputation of " fruit in treasure ", have higher nutritive value, are loved by the people.Litchi fruits main ripe in every year 6, July, at this time temperature is higher, the litchi fruits back of gathering is difficult for fresh-keepingly under hot conditions, and the saying of " sunlight becomes, the fragrant change on the two, flavor became on 3rd, color, smell and taste were gone to the greatest extent on 4th or five " is arranged after litchi fruits is adopted.After fruit rot is rotten, directly influence the edibility and the commodity value of lichee.According to statistics, the annual loss that causes because of rotting of lichee accounts for more than 20% of the gross output value; Simultaneously, the storage fresh-keeping difficulty of fresh litchi has also limited its way far away transportation and has sold the developing in restriction market.
Improved seeds in the lichee as: the imperial concubine laughs at, and the former white sugar small-mouthed jar lichee that is named as is big because of it, skin thin, meat is thick, nuclear is little, fruit texture is clear-cut, and taste and sweet mouthfeel is subjected to people's favor for these years always, becomes historic tribute lichee.The imperial concubine laughs at that lichee Yin Qipi is thin, pulp is fresh and tender, lichee with respect to other kind, it is fresh-keeping also to be to perplex people's a difficult problem with transportation problem always, therefore, the keeping-freshness storage problem that solves after litchi fruits is adopted will directly determine to plant the economic worth of lichee and the development prospect of lichee industry, have crucial social effect and economic worth (Huang Huibai, 2003).Production is at present gone up normal sulphuring, the pickling method of adopting to litchi color protecting, but drug concentration and processing time are required relatively strictness, does not with great difficulty cause SO if grasp
2Exceed standard with relevant chemical preservative residual quantity, can not reach nuisanceless standard.Therefore, seek a kind of effective nuisanceless lichee fresh-keeping process and just seem extremely important.
Summary of the invention
The purpose of this invention is to provide a kind of prolongation litchi fruits post-harvest fresh-keeping time method, prolong the litchi fruits post-harvest fresh-keeping time with effective and non-harmful preservation method.
In order to address the above problem, the technical solution adopted in the present invention is:
A kind of method of effective prolongation litchi fruits post-harvest fresh-keeping comprises the steps:
(1) timely collecting of lichee
In the commodity orchard, select size evenly, no disease and pest, maturity be that 8 one-tenth to 9 one-tenth litchi fruits is gathered, and adopts back to be placed in 18～20 ℃ of air-conditioned rooms, and litchi fruits is pre-chilled to room temperature.
(2) litchi fruits being carried out nuisanceless fresh-keeping liquid handles
With the nuisanceless fresh-keeping liquid of the fruit of gathering: content is 25% Shi Baoke 0.8～1.0ml/L, 7.2～7.5g/L reduced form ascorbic acid and 8～10g/L water soluble chitosan, pH3.0～5.0, soak after 6～10 minutes and take out, moisture is drained, fruit after will handling in 18～20 ℃ of air-conditioned rooms then dries naturally indoor, be respectively charged in the Polythene Bag and seal, every bag of about 5.0～6.0kg is 80%～85% freezer storage at 4～6 ℃, relative humidity.
The invention has the beneficial effects as follows: litchi fruits is carried out Preservation Treatment with non-harmful antioxidant, strengthened color-protecting function on the one hand to lichee pericarp, strengthened removing on the other hand to active oxygen in the litchi fruits storage, handle in conjunction with 1% shitosan simultaneously, can produce a kind of film as thin as a wafer on the litchi fruits surface, prevent scattering and disappearing of litchi fruits moisture effectively, reduce infecting of pathogenic microorganism.Show through repeatedly experiment, can significantly improve the fresh keeping time of lichee, and can improve the quality of storage, after fresh-keeping 40 days, the rotting rate of litchi fruits is reduced in 10%, for the production and sales of lichee provide a kind of brand-new effective nuisanceless fresh-keeping mode.
The specific embodiment
Below by embodiment the present invention is described in further details, these embodiment only are used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1
In June, 2008, use fresh-keeping liquid: content is 25% Shi Baoke 0.8ml/L, 7.2g/L reduced form ascorbic acid and 8g/L water soluble chitosan, pH3.0 soaked litchi fruits 80kg 6 minutes, moisture is drained, in 18 ℃ of air-conditioned rooms, dry naturally then, be respectively charged in the Polythene Bag and seal, be housed under 4 ℃ the cryogenic conditions, the relative humidity of storage freezer is 80%, and by the 45th day of storage, statistics was found, the fruit rot rate of each processed group is in 10%, illustrate that this Preservation Treatment significantly improves the Litchi Fruit Preservation effect, and can keep the chromatic colour of its pericarp, prevent the generation of brownization and the disease of pericarp effectively.
Embodiment 2
In June, 2008, use fresh-keeping liquid: content is 25% Shi Baoke 0.9ml/L, 7.4g/L reduced form ascorbic acid and 9g/L water soluble chitosan, pH4.0 soaked litchi fruits 100kg 7 minutes, moisture is drained, in 19 ℃ of air-conditioned rooms, dry naturally then, be respectively charged in the Polythene Bag and seal, be housed under 5 ℃ the cryogenic conditions, the relative humidity of storage freezer is 83%, and by the 45th day of storage, statistics was found, the fruit rot rate of each processed group is in 10%, illustrate that this Preservation Treatment significantly improves the Litchi Fruit Preservation effect, and can keep the chromatic colour of its pericarp, prevent the generation of brownization and the disease of pericarp effectively.
Embodiment 3
In June, 2008, use fresh-keeping liquid: content is 25% Shi Baoke 1.0ml/L, 7.5g/L reduced form ascorbic acid and 10g/L water soluble chitosan, pH5.0 soaked litchi fruits 80kg 8 minutes, moisture is drained, in 20 ℃ of air-conditioned rooms, dry naturally then, be respectively charged in the Polythene Bag and seal, be housed under 6 ℃ the cryogenic conditions, the relative humidity of storage freezer is 85%, and by the 45th day of storage, statistics was found, the fruit rot rate of each processed group is in 10%, illustrate that this Preservation Treatment significantly improves the Litchi Fruit Preservation effect, and can keep the chromatic colour of its pericarp, prevent the generation of brownization and the disease of pericarp effectively.
Example 4
In June, 2009, use fresh-keeping liquid: content is 25% Shi Baoke 0.8ml/L, 7.2g/L reduced form ascorbic acid and 8g/L water soluble chitosan, pH3.0 soaked litchi fruits 100kg 6 minutes, and moisture is drained, and dried naturally in 18 ℃ of air-conditioned rooms then, be respectively charged in the Polythene Bag and seal, be housed under 4 ℃ the cryogenic conditions, the relative humidity of storage freezer was 80%, to the 43rd day of storage, statistics finds that the fruit rot rate of each processed group is in 8%.Illustrate that this Preservation Treatment significantly improves the Litchi Fruit Preservation effect, and can keep the chromatic colour of its pericarp.Prevent the generation of brownization and the disease of pericarp effectively.
Embodiment 5
In June, 2009, use fresh-keeping liquid: content is 25% Shi Baoke 0.9ml/L, 7.4g/L reduced form ascorbic acid and 9g/L water soluble chitosan, pH4.0 soaked litchi fruits 80kg 7 minutes, and moisture is drained, and dried naturally in 19 ℃ of air-conditioned rooms then, be respectively charged in the Polythene Bag and seal, be housed under 5 ℃ the cryogenic conditions, the relative humidity of storage freezer was 83%, to the 43rd day of storage, statistics finds that the fruit rot rate of each processed group is in 8%.Illustrate that this Preservation Treatment significantly improves the Litchi Fruit Preservation effect, and can keep the chromatic colour of its pericarp.Prevent the generation of brownization and the disease of pericarp effectively.
Embodiment 6
In June, 2009, use fresh-keeping liquid: content is 25% Shi Baoke 1.0ml/L, 7.5g/L reduced form ascorbic acid and 10g/L water soluble chitosan, pH5.0 soaks the imperial concubine and laughed at litchi fruits 100kg 8 minutes, and moisture is drained, and dries naturally in 20 ℃ of air-conditioned rooms then, be respectively charged in the Polythene Bag and seal, be housed under 6 ℃ the cryogenic conditions, the relative humidity of storage freezer was 85%, to the 43rd day of storage, statistics finds that the fruit rot rate of each processed group is in 8%.Illustrate that this Preservation Treatment significantly improves the imperial concubine and laughs at the Litchi Fruit Preservation effect, and can keep the chromatic colour of its pericarp.Prevent the generation of brownization and the disease of pericarp effectively.
Claims (2)
1. a method that effectively prolongs the litchi fruits post-harvest fresh-keeping is characterized in that: comprise the steps:
(1) timely collecting of lichee
Select size evenly, no disease and pest, maturity be 8～9 one-tenth litchi fruits, and the fruit of gathering is pre-chilled to room temperature in 18～20 ℃ of air-conditioned rooms;
(2) fresh-keeping liquid handling
The lichee that is pre-chilled to room temperature is taken out after 6～10 minutes with nuisanceless fresh-keeping liquid immersion, moisture is drained, in 18～20 ℃ of air-conditioned rooms, dry naturally then, be respectively charged in the Polythene Bag and seal, at 4～6 ℃, freezer storage under the condition of relative humidity 80%～85%;
Consisting of of nuisanceless fresh-keeping liquid: content is 25% Shi Baoke 0.8～1.0ml/L, 7.2～7.5g/L reduced form ascorbic acid and 8～10g/L water soluble chitosan.
2. according to the method for the described effective prolongation litchi fruits post-harvest fresh-keeping of claim 1, it is characterized in that: the pH value of described fresh-keeping liquid is 3.0～5.0.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101925348A CN101669541B (en) | 2009-09-22 | 2009-09-22 | Method for prolonging refreshing time of leechee fruit after being picked |
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| CN2009101925348A CN101669541B (en) | 2009-09-22 | 2009-09-22 | Method for prolonging refreshing time of leechee fruit after being picked |
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| CN101669541A true CN101669541A (en) | 2010-03-17 |
| CN101669541B CN101669541B (en) | 2012-05-30 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293242A (en) * | 2011-07-22 | 2011-12-28 | 中国热带农业科学院南亚热带作物研究所 | Method for prolonging shelf life of Guiwei litchi |
| CN102302057A (en) * | 2011-09-20 | 2012-01-04 | 中国科学院华南植物园 | Method for preserving litchi by using plant essential oil |
| CN102349572A (en) * | 2011-09-14 | 2012-02-15 | 茂名职业技术学院 | Litchi preservative and using method thereof |
| WO2015142303A1 (en) | 2014-03-18 | 2015-09-24 | Gokmen Vural | A solution for extending shelf life of ready-to-eat fresh fruits and/or vegetables and an application method thereof |
| CN105265564A (en) * | 2015-10-27 | 2016-01-27 | 界首市聚丰家庭农场 | Kiwi fruit low-temperature fresh-keeping storage method |
| CN105341145A (en) * | 2015-10-22 | 2016-02-24 | 唐山师范学院 | Edible fresh keeping agent as well as preparation method and application thereof |
| CN107409866A (en) * | 2017-08-07 | 2017-12-01 | 福建农林大学 | It is a kind of to suppress litchi fruits disease and the processing method of pericarp browning |
| CN110200061A (en) * | 2019-06-21 | 2019-09-06 | 华南理工大学 | It is a kind of for lichee color protection and fresh-keeping method and apparatus |
| CN115316430A (en) * | 2021-05-10 | 2022-11-11 | 陈芳 | Food fresh-keeping method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088562C (en) * | 1999-06-26 | 2002-08-07 | 广西大学 | Ordinary-temp antistaling tachnology for litchi and longan |
| CN1883279A (en) * | 2006-05-27 | 2006-12-27 | 北海市平泰纳米材料应用研究有限公司 | A lychee and longan fresh-keeping agent with nano-chitosan as main ingredient and method for preparing same |
-
2009
- 2009-09-22 CN CN2009101925348A patent/CN101669541B/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293242A (en) * | 2011-07-22 | 2011-12-28 | 中国热带农业科学院南亚热带作物研究所 | Method for prolonging shelf life of Guiwei litchi |
| CN102349572A (en) * | 2011-09-14 | 2012-02-15 | 茂名职业技术学院 | Litchi preservative and using method thereof |
| CN102302057A (en) * | 2011-09-20 | 2012-01-04 | 中国科学院华南植物园 | Method for preserving litchi by using plant essential oil |
| WO2015142303A1 (en) | 2014-03-18 | 2015-09-24 | Gokmen Vural | A solution for extending shelf life of ready-to-eat fresh fruits and/or vegetables and an application method thereof |
| EP3119211A1 (en) * | 2014-03-18 | 2017-01-25 | Gokmen, Vural | A solution for extending shelf life of ready-to-eat fresh fruits and/or vegetables and an application method thereof |
| CN105341145A (en) * | 2015-10-22 | 2016-02-24 | 唐山师范学院 | Edible fresh keeping agent as well as preparation method and application thereof |
| CN105265564A (en) * | 2015-10-27 | 2016-01-27 | 界首市聚丰家庭农场 | Kiwi fruit low-temperature fresh-keeping storage method |
| CN107409866A (en) * | 2017-08-07 | 2017-12-01 | 福建农林大学 | It is a kind of to suppress litchi fruits disease and the processing method of pericarp browning |
| CN110200061A (en) * | 2019-06-21 | 2019-09-06 | 华南理工大学 | It is a kind of for lichee color protection and fresh-keeping method and apparatus |
| CN115316430A (en) * | 2021-05-10 | 2022-11-11 | 陈芳 | Food fresh-keeping method |
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| Publication number | Publication date |
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| CN101669541B (en) | 2012-05-30 |
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