CN102018026B - Leechee color protecting and preserving method and leechee color protecting and preserving treatment solution - Google Patents
Leechee color protecting and preserving method and leechee color protecting and preserving treatment solution Download PDFInfo
- Publication number
- CN102018026B CN102018026B CN 201010555457 CN201010555457A CN102018026B CN 102018026 B CN102018026 B CN 102018026B CN 201010555457 CN201010555457 CN 201010555457 CN 201010555457 A CN201010555457 A CN 201010555457A CN 102018026 B CN102018026 B CN 102018026B
- Authority
- CN
- China
- Prior art keywords
- acid
- lichee
- hot
- leechee
- acid solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the field of preserving and relates to a leechee color protecting and preserving method. In the method, picked leechees are soaked in a hot acid solution for treating, and the adopted hot acid solution is prepared by mixing organic acid and inorganic acid, wherein the organic acid is citric acid or malic acid, the inorganic acid is hydrochloric acid or phosphoric acid, and the temperature during treating is maintained at 50-80 DEG C. The method can effectively maintain the red color of leechee peels so as to achieve the purposes of maintaining the fruit appearance, prolonging the storage period and the shelf life and reducing loss after picking. The invention has the advantages of simple and convenient process flow, simple and high-efficiency operation, obvious effect, and the like.
Description
Technical field
The present invention relates to fresh-keeping field, be specifically related to lichee keeping fresh and protecting color method and application thereof.
Background technology
Lichee belongs to the subtropical zone sapindaceous plant, is the subtropical fruit that originates in China South China, and delicious look good, very popular always.But lichee is short picking time, extremely difficult preservation and freshness, and shelf life is short, is difficult to Long-term Storage and long-distance fortune far away, has limited the market development and the export trade of lichee, the preservation and freshness of lichee and a bottleneck problem that has become the lichee production development.Many researchers have carried out a large amount of research to lichee post-harvest physiology and storage technique, have obtained a series of achievements, and the part achievement is also used on producing.Present literature research shows that the CN99116038 patent relates to litchi fresh-keeping technology during storage and transportation, and it is comprehensively to adopt post processing with what adopt before adopting that the back combines, and storage under 3 ℃ ~ 5 ℃ low temperature does not relate to acid and protects the look processing; The CN02115089.3 patent relates to a kind of non-sulfur antistaling method for litchi, soaks with colour protecting liquid after adopting 50 ℃ ~ 100 ℃ hot water treatment again; CN 1541543A patent research goes out a kind of lichee, antistaling agent for longan and preparation method thereof, mainly is to utilize the carbon dioxide releasing agent to carry out the processing of litchi and longan; CN1559241A relates to the anti-oxidant anti-brown preservation method of a kind of lichee, utilizes anti-oxidant to carry out the anti-brown processing of lichee.But also find to have directly to utilize hot acid to carry out the report that lichee protects the look processing.
Summary of the invention
The objective of the invention is to carry out the keeping fresh and protecting color of lichee, prolong the storage and the haulage time of lichee, prolong shelf life, improve the commodity value of lichee, the fortune far away of promoting export.
Invention realizes above-mentioned purpose through following technical scheme:
Invention provides a kind of lichee keeping fresh and protecting color method, the lichee after plucking is immersed in the hot acid solution handles; Described hot acid solution is mixed by organic acid and inorganic acid, and organic acid is a kind of in citric acid or the malic acid; Inorganic acid is a kind of in hydrochloric acid or the phosphoric acid; The temperature of said hot acid solution is 50 ℃ ~ 80 ℃.
In the described hot acid solution, the organic acid mass fraction is 0.1% ~ 7%; The mass fraction of inorganic acid is 0.1% ~ 4%.Hydrochloric acid is selected edible hydrochloric acid for use, and phosphoric acid is selected edible phosphoric acid for use.
Lichee preferably carries out the hot acid solution-treated in 6 hours after harvesting; Processing time is 20 seconds ~ 180 seconds; Lichee is chosen earlier before processing and is removed sick fruit, wormed fruit, dehiscent fruit, brown stain fruit and do not have the stalk fruit.
After the hot acid solution-treated, again lichee is put into 0 ~ 10 ℃ frozen water or 1 ~ 5 ℃ freezer cools off.After cooling, with the moisture removal on lichee pericarp surface, (0 ~ 2 ℃) storage more at low temperatures.
The present invention has protected lichee keeping fresh and protecting color treatment fluid simultaneously, contains the citric acid or the malic acid of mass fraction 0.1% ~ 7%, contains the hydrochloric acid or the phosphoric acid of mass fraction 0.1% ~ 2% simultaneously; Keeping the treatment fluid temperature when using said treatment fluid is 50 ℃ ~ 80 ℃.
The reason that is difficult to after lichee is adopted store and transport mainly shows: the one, and the litchi fruits respiratory metabolism is vigorous, adopts the rapid variation of back local flavor; The 2nd, the lichee pericarp color is easy to browning, influences exterior of commodity; The 3rd, very easily rotten after lichee is adopted, lose edibility; The 4th, lichee is prone to damage to plants caused by sudden drop in temperature at low temperatures, causes the pericarp variable color, influences its storage period and outlet.
These that the present invention is directed to litchi fruits are adopted the back characteristic, combine hot acid to handle and cryopreservation, can prolong the storage period of lichee effectively, the maintenance appearance color, and minimizing is rotted.Its principle is to utilize hot acid; Promote that acid solution carries out pericarp tissue; Reduce pericarp pH value in short time at the utmost point, cause brown relevant enzyme such as polyphenol oxidase, peroxidase etc. through adding the thermal inactivation pericarp, and fixing anthocyanin color; Make not browning again of pericarp, and can kill part through hot acid and cause rotten microorganism; Pericarp after the process color is fixing is insensitive to low temperature, utilizes the cryogenic conditions that is lower than common refrigeration again, further suppresses fruits respiratory metabolism and microbial growth, thereby reaches the purpose that prolongs storage period and shelf life.
Compared with prior art, technology of the present invention has following characteristics:
1. easy and simple to handle, be fit to streamline production.Present technique is got up acid and combined with heat treatment and is handled simultaneously, has reduced treatment temperature on the one hand, on process conditions, realize easily, and the 2nd, the consumption of the acid that reduces.
2. effective.Treated fruit can keep the redness of pericarp the long period, and the local flavor of pulp is influenced seldom.
3. storage period and shelf life are long.Present technique can reduce the reserve temperature of lichee, and 0 ~ 1 ℃ of storage down, storage period can extend to more than 40 days, shelf life 3 days ~ 5 days.
4. sulfur-bearing is not residual.The entire process process is not used carbon dioxide or the relevant product of sulphur, and sulfur-bearing is not residual, can satisfy the requirement of countries such as the outlet U.S., Canada.
The specific embodiment
Come further to explain the present invention below in conjunction with embodiment, but embodiment does not do any type of qualification to the present invention.
Embodiment 1
Preparation 5% (w/w) citric acid+0.5% (w/w) edible hydrochloride solution; Be heated to 60 ℃, litchi fruits is immersed in this temperature solution 50 seconds, taking out and being dipped into temperature immediately is in 5 ℃ the frozen water 5 minutes; Move on in 1 ℃ of freezer; After cold wind dried up surface moisture, storage was 40 days in freezer, good fruit rate>90%.
Embodiment 2
Preparation 3% (w/w) malic acid+1.5% (w/w) edible phosphoric acid solution; Be heated to 75 ℃, litchi fruits be immersed in the solution of this temperature 30 seconds, take out immediately and be dipped in the frozen water about 5 ℃ 5 minutes; Move on to again in 0 ℃ of freezer; Cold wind dries up surface moisture, and storage is 45 days in freezer, and good fruit rate is more than 90%.
Embodiment 3
Preparation 2% (w/w) citric acid+1.5% (w/w) edible phosphoric acid solution is heated to 80 ℃, litchi fruits is immersed in the solution of this temperature 25 seconds; Take out immediately and be dipped in the frozen water about 1 ℃ 5 minutes; Move on in 0 ℃ of freezer, cold wind dries up surface moisture again, and storage is 45 days in freezer; Shelf life 3 ~ 5 days, good fruit rate is more than 90%.
Embodiment 4
Preparation 2% (w/w) citric acid+2% (w/w) edible hydrochloride solution; Be heated to 65 ℃, litchi fruits be immersed in the solution of this temperature 45 seconds, take out immediately and be dipped in the frozen water about 1 ℃ 5 minutes; Move on to again in 0 ℃ of freezer; Cold wind dries up surface moisture, and storage is 40 days in freezer, and good fruit rate is more than 92%.
Embodiment 5
Preparation 1.0% (w/w) malic acid+2.5% (w/w) edible hydrochloride solution is heated to 75 ℃, litchi fruits is immersed in the solution of this temperature 30 seconds; Take out immediately and be dipped in the frozen water about 1 ℃ 5 minutes, soak the Prochloraz series bactericidal agent of 0.5% (w/w) again, move on to then in 0 ℃ ~ 1 ℃ freezer; Cold wind dries up surface moisture; Storage is 50 days in freezer, shelf life 2 ~ 4 days, and good fruit rate is more than 91%.
Claims (6)
1. lichee keeping fresh and protecting color method is characterized in that the lichee after plucking is immersed in the hot acid solution and handles; Described hot acid solution is mixed by organic acid and inorganic acid, and organic acid is a kind of in citric acid or the malic acid; Inorganic acid is a kind of in hydrochloric acid or the phosphoric acid; The temperature of said hot acid solution is 50 ℃ ~ 80 ℃;
In the described hot acid solution, the organic acid mass fraction is 0.1% ~ 7%, and the mass fraction of inorganic acid is 0.1% ~ 4%;
After the described hot acid solution-treated, again lichee is put into 0 ~ 10 ℃ frozen water or 1 ~ 5 ℃ freezer cools off;
Said with lichee after cooling, with the moisture removal on lichee pericarp surface, storage at low temperatures again;
Described low temperature is 0 ~ 2 ℃.
2. lichee keeping fresh and protecting color method as claimed in claim 1 is characterized in that described hydrochloric acid is edible hydrochloric acid, and described phosphoric acid is edible phosphoric acid.
3. lichee keeping fresh and protecting color method as claimed in claim 1 is characterized in that the described processing time is 20 seconds ~ 180 seconds.
4. lichee keeping fresh and protecting color method as claimed in claim 1 is characterized in that carrying out the hot acid solution-treated in described lichee 6 hours after harvesting.
5. lichee keeping fresh and protecting color method as claimed in claim 1 is characterized in that described lichee is chosen earlier to remove sick fruit, wormed fruit, dehiscent fruit, brown stain fruit and do not have stalk really before processing.
6. lichee keeping fresh and protecting color treatment fluid is characterized in that containing the citric acid or the malic acid of mass fraction 0.1% ~ 7%, contains the hydrochloric acid or the phosphoric acid of mass fraction 0.1% ~ 2% simultaneously; Keeping the treatment fluid temperature when using said treatment fluid is 50 ℃ ~ 80 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010555457 CN102018026B (en) | 2010-11-23 | 2010-11-23 | Leechee color protecting and preserving method and leechee color protecting and preserving treatment solution |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010555457 CN102018026B (en) | 2010-11-23 | 2010-11-23 | Leechee color protecting and preserving method and leechee color protecting and preserving treatment solution |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102018026A CN102018026A (en) | 2011-04-20 |
| CN102018026B true CN102018026B (en) | 2012-12-26 |
Family
ID=43860127
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010555457 Expired - Fee Related CN102018026B (en) | 2010-11-23 | 2010-11-23 | Leechee color protecting and preserving method and leechee color protecting and preserving treatment solution |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102018026B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283812A (en) * | 2013-05-15 | 2013-09-11 | 华南农业大学 | Preservation technology of litchi, longan or rambutan |
| CN103636760B (en) * | 2013-11-25 | 2016-08-17 | 茂名市泽丰园农产品有限公司 | The method of Litchi storage |
| CN105361026A (en) * | 2015-11-13 | 2016-03-02 | 陈启芬 | Preparation method of lichee powder |
| CN106923146A (en) * | 2015-12-29 | 2017-07-07 | 陕西理工学院 | A kind of devilstongue without sulfur color protecting method |
| CN111165757A (en) * | 2020-01-10 | 2020-05-19 | 华南农业大学 | Anti-browning dried lemon slice and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6093433A (en) * | 1998-07-26 | 2000-07-25 | Juran Metal Works Ltd. | Process for preserving product quality of lychee |
| CN1397176A (en) * | 2002-04-17 | 2003-02-19 | 华南农业大学 | Non-sulfur antistaling method for litchi |
| CN101385481A (en) * | 2007-09-13 | 2009-03-18 | 黄海雄 | Lichee fresh-keeping process |
-
2010
- 2010-11-23 CN CN 201010555457 patent/CN102018026B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6093433A (en) * | 1998-07-26 | 2000-07-25 | Juran Metal Works Ltd. | Process for preserving product quality of lychee |
| CN1397176A (en) * | 2002-04-17 | 2003-02-19 | 华南农业大学 | Non-sulfur antistaling method for litchi |
| CN101385481A (en) * | 2007-09-13 | 2009-03-18 | 黄海雄 | Lichee fresh-keeping process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102018026A (en) | 2011-04-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102018026B (en) | Leechee color protecting and preserving method and leechee color protecting and preserving treatment solution | |
| Wu | An overview of postharvest biology and technology of fruits and vegetables | |
| CN101341903B (en) | Fresh-keeping method for vine | |
| CN101258869A (en) | Preservation fresh-keeping method for white gold needle mushroom | |
| CN107258882A (en) | A kind of fresh-keeping method of little yellow croaker ultralow temperature cryogenic quick-freezing | |
| CN102812988A (en) | Fresh-keeping method of phyllostachys pracecox shoots | |
| CN107114466A (en) | A kind of lotus rhizome storage practice | |
| CN102763713A (en) | Fresh-keeping processing and packaging process for lotus seed | |
| CN104996553A (en) | Prunus salicina storage and preservation method | |
| CN105123900B (en) | Non-thermal processing preservation method for fresh-cut water chestnuts | |
| CN101766222A (en) | Edible fungus preservation liquid and preparation method thereof | |
| CN102697142A (en) | Controlled atmosphere low-temperature preservation method for fresh ginseng | |
| CN107549295A (en) | A kind of micro- method for freezing the nearly fresh-keeping fresh and alive plant agricultural products of freezing point thawing technique of storage | |
| CN107897342A (en) | A kind of grape sulfur dioxide air regulating fresh-keeping method | |
| CN105123902A (en) | Fresh-keeping method of fresh lotus seedpod | |
| CN101455229B (en) | Method for controlling green-leaves vegetable browning in keeping time | |
| CN105638864A (en) | Preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment | |
| CN101990933A (en) | Hot air and MeJa compounded treatment refreshing method of loquat fruit | |
| CN101796978A (en) | Storage and fresh-keeping method of fresh Chinese magnoliavine fruit | |
| CN101743873A (en) | Sugar orange planting method and method for preventing the freshness of the sugar orange with leaves in refrigerators | |
| CN104430828A (en) | Strawberry preservation method | |
| CN102870867A (en) | Lychee fresh-preservation method | |
| CN102657258B (en) | Method for preserving fresh dates at normal temperature | |
| CN101703094B (en) | Method for storing and refreshing peach | |
| CN106819082A (en) | A kind of fresh-keeping method for storage and transportation of lichee |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121226 Termination date: 20151123 |