CN103283812A - Preservation technology of litchi, longan or rambutan - Google Patents
Preservation technology of litchi, longan or rambutan Download PDFInfo
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- CN103283812A CN103283812A CN2013101792840A CN201310179284A CN103283812A CN 103283812 A CN103283812 A CN 103283812A CN 2013101792840 A CN2013101792840 A CN 2013101792840A CN 201310179284 A CN201310179284 A CN 201310179284A CN 103283812 A CN103283812 A CN 103283812A
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- 240000001008 Dimocarpus longan Species 0.000 title claims abstract description 34
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 34
- 244000183331 Nephelium lappaceum Species 0.000 title claims abstract description 34
- 235000007861 rambutan Nutrition 0.000 title claims abstract description 34
- 238000004321 preservation Methods 0.000 title claims description 20
- 238000005516 engineering process Methods 0.000 title abstract description 5
- 244000183278 Nephelium litchi Species 0.000 title abstract 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 96
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000011358 absorbing material Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 13
- 238000012856 packing Methods 0.000 claims description 12
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 claims description 12
- ZKQDCIXGCQPQNV-UHFFFAOYSA-N Calcium hypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-] ZKQDCIXGCQPQNV-UHFFFAOYSA-N 0.000 claims description 8
- 239000007844 bleaching agent Substances 0.000 claims description 8
- 238000005260 corrosion Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000002420 orchard Substances 0.000 claims description 7
- 238000009736 wetting Methods 0.000 claims description 6
- 150000003851 azoles Chemical class 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 230000002745 absorbent Effects 0.000 claims description 4
- 239000002250 absorbent Substances 0.000 claims description 4
- OIPMQULDKWSNGX-UHFFFAOYSA-N bis[[ethoxy(oxo)phosphaniumyl]oxy]alumanyloxy-ethoxy-oxophosphanium Chemical compound [Al+3].CCO[P+]([O-])=O.CCO[P+]([O-])=O.CCO[P+]([O-])=O OIPMQULDKWSNGX-UHFFFAOYSA-N 0.000 claims description 4
- 239000011347 resin Substances 0.000 claims description 4
- 229920005989 resin Polymers 0.000 claims description 4
- 230000009967 tasteless effect Effects 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 claims description 2
- 239000004354 Hydroxyethyl cellulose Substances 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000011888 foil Substances 0.000 claims description 2
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 claims description 2
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 2
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 2
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 2
- 230000000873 masking effect Effects 0.000 claims description 2
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 2
- 229920002401 polyacrylamide Polymers 0.000 claims description 2
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 2
- 239000002349 well water Substances 0.000 claims description 2
- 235000020681 well water Nutrition 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 abstract description 15
- 238000006297 dehydration reaction Methods 0.000 abstract description 15
- 238000000034 method Methods 0.000 abstract description 13
- 241001093760 Sapindaceae Species 0.000 abstract description 3
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 239000010408 film Substances 0.000 description 15
- 238000003860 storage Methods 0.000 description 12
- 230000000694 effects Effects 0.000 description 10
- 239000003755 preservative agent Substances 0.000 description 10
- 230000002335 preservative effect Effects 0.000 description 10
- 239000008400 supply water Substances 0.000 description 9
- 239000010409 thin film Substances 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 5
- 229920001971 elastomer Polymers 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 239000004033 plastic Substances 0.000 description 4
- 229920003023 plastic Polymers 0.000 description 4
- 230000035613 defoliation Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 210000001711 oxyntic cell Anatomy 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000036572 transepidermal water loss Effects 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明涉及水果保鲜技术领域，具体提供了一种无患子科水果荔枝、龙眼或红毛丹的保鲜技术。荔枝、龙眼和红毛丹是最难保鲜的水果种类，果皮的迅速褐变是影响其保鲜和销售的最为关键的问题。果皮失水是导致荔枝、龙眼和红毛丹果皮褐变的关键因子，而该类水果果皮特点是果皮结构疏松、果皮失水不能由果肉补充，因此导致果皮迅速失水并褐变。本发明所提供的方法是将保留果柄或果枝的成熟新鲜荔枝、龙眼或红毛丹果实按常规挑选、防腐保鲜等处理之后，在果柄或果枝端采用吸水性材料或直接提供水源，供果实主动吸水，以保持果皮高含水量和果实固有色泽，延缓果皮褐变，降低果实腐烂率。The invention relates to the technical field of fruit fresh-keeping, and specifically provides a fresh-keeping technology of Sapindaceae fruit litchi, longan or rambutan. Litchi, longan and rambutan are the most difficult types of fruit to keep fresh, and the rapid browning of the peel is the most critical issue affecting their freshness and sales. The dehydration of the pericarp is the key factor leading to the browning of the pericarp of litchi, longan and rambutan, and the pericarp of this kind of fruit is characterized by a loose structure of the pericarp, and the dehydration of the pericarp cannot be replenished by the pulp, thus causing the rapid dehydration and browning of the pericarp. The method provided by the present invention is to use water-absorbing materials at the end of the fruit handle or fruit branch or directly provide water source after the mature fresh litchi, longan or rambutan fruit with the fruit handle or fruit branch is conventionally selected, antiseptic and fresh-keeping. The fruit actively absorbs water to maintain the high water content of the peel and the inherent color of the fruit, delay the browning of the peel, and reduce the fruit rot rate.
Description
Technical field
The present invention relates to the fruit freshness preserving technical field, more specifically, relate to the preservation technique of a kind of Sapindaceae fruit lichee, longan or rambutan.
Background technology
Lichee, longan and rambutan belong to Sapindaceae together, are the characteristic fruits of China South China, and fruits nutrition is abundant, and unique flavor is at home and abroad liked by people as rare fruit on the fruit market deeply.Yet lichee, longan and rambutan are again to cannot say for sure most bright types of fruits, and the rapid brown stain of pericarp is to influence its storage fresh-keeping and sell the most key problem.Usually placed 1 ~ 2 day at normal temperatures after these fruit are gathered, pericarp is rapid brown stain, loses commodity value; Its pericarp browning speed is fast, and is very rare in other fruit.Present research generally believes that the pericarp dehydration is the early stage event that causes its pericarp browning, is the key factor that causes pericarp browning; Dehydration causes the generation of the forfeiture of pericarp membrane inner region, pigment polymerization and enzymatic browning.
Lichee, longan and rambutan are the representative seeds in the tool aril fruit (be the fruit edible part with the aril), compare with other kind fruit, the pericarp structure of these fruits is special, the pericarp (pericarp) on the complete meaning of being made up of endocarp, mesocarp and exocarp.Endocarp is several layers and arranges cellularity closely that cell is less, and is isolated with pulp; The mesocarp space between cells is big, and cell is arranged loose, and the palisade tissue of similar blade is tangible leaf structure, and cell contains a large amount of moisture and anthocyanin, and the conducting tissue network wherein and is connected with the long tube cell of pericarp be full of cracks projection, communicates with hole skin; Exocarp is formed for number bed thickness parietal cell, covers one deck wax thin layer outward, has many microslits.As seen, such pericarp structure causes very easily dehydration of pericarp.In addition, different with other kind fruit, the endocarp of lichee, longan and rambutan and pulp organization are isolated, and lack conducting tissue between pericarp and pulp, can't obtain moisture from pulp during the pericarp dehydration and replenish.When fruit was on the tree body, the pericarp dehydration can be supplied endlessly by the conducting tissue of carpopodium, and after fruit harvesting, this moisture supply namely is cut off.Studies show that in a large number, exactly because this special pericarp structure of lichee, longan and rambutan just causes adopting back pericarp water content and descends the rapid brown stain of pericarp rapidly; No matter be low temperature storing and transporting or normal temperature storing or sale, it all is vital keeping the proper moisture content of lichee, longan and rambutan pericarp.We can say that the key measure of lichee, longan and rambutan fresh preservation is the dehydration of control pericarp or the water content that keeps pericarp.
The key technology that present control lichee, longan and rambutan are adopted the consequence transepidermal water loss is to utilize the thin film preservative bag packing.But utilizing freshness protection package to pack to reduce the pericarp dehydration is a kind of passive way, and pericarp is still rising dehydration continuously in bag film, and the relative humidity in bag reaches capacity; In addition, because thin-film material has certain water penetration, saturated steam constantly exosmoses in the bag again, thereby, cause the pericarp dehydration process of bag interior fruit not stop.Therefore, even adopt thin film preservative bag packing, the still comparatively fast dehydration of the pericarp of lichee, longan or rambutan fruit.
Summary of the invention
The technical problem to be solved in the present invention is the deficiency that overcomes traditional lichee, longan or rambutan preservation technique, and the preservation technique of a kind of lichee, longan or rambutan is provided.
Purpose of the present invention is achieved by the following technical programs:
The preservation technique of a kind of lichee, longan or rambutan, it is characterized in that, with the ripe fresh lichee, longan or the rambutan fruit that keep carpopodium or fruit branch select routinely, after anti-corrosive fresh-keeping handles, adopt wetting water-absorbing material parcel carpopodium or the fruit branch end that water or fresh-keeping liquid are arranged, or the fruit branch end directly inserted fill in the container of water or fresh-keeping liquid, fruit can be put into crisper or packing case afterwards, with preservative film or freshness protection package sealing back room temperature or low temperature preservation.
Thinking of the present invention is to provide the moisture supply for adopting back lichee, longan or rambutan fruit, make them in storing and sales process, the moisture that pericarp loses can suck by the active of carpopodium conducting tissue, supplied endlessly, thereby replenish the dehydration of pericarp, keep the higher water content of pericarp, keep the original color and luster of pericarp, delay pericarp browning; In addition, because fruit can initiatively absorb water by the carpopodium conducting tissue, can also keep vitality and the premunition of fruit, show as the fruit rot rate and descend, finally reach the purpose of fruit freshness preserving.
Ripe fresh lichee, longan or rambutan routinely technology gather, select, anti-corrosive fresh-keeping, fruit branch is bundled into bundle or is cut into the single fruit that keeps carpopodium, provides water source or fresh-keeping liquid at fruit branch or carpopodium place then.Compare with common polyethylene film freshness protection package packing, method provided by the invention can make lichee, longan or rambutan in normal temperature or low temperature storing and transporting process, can keep the higher water content of pericarp, can keep the original color and luster of pericarp better, local flavor is constant substantially, rotting rate is also lower, thereby prolonged freshness date and improved good fruit rate.
Described water is running water, pure water, well water or the river of cleaning.
Described fresh-keeping liquid be 500 ~ 1000 ppm sporgon, Shi Baoke, Te Keduo, press down commercially available fruit antistaling agents such as mould azoles or aliette.
The length of described carpopodium is 1 ~ 2 centimetre, and the length of described fruit branch is 10 ~ 15 centimetres.
Described water-absorbing material is flower mud, sponge, cotton, gauze or nonpoisonous and tasteless super absorbent resin material, and described nonpoisonous and tasteless super absorbent resin material is Sodium Polyacrylate, polyacrylamide, hydroxyethylcellulose or hydroxypropyl methylcellulose etc.
Preferably, described container is containers such as keg.
Described routine is selected, anti-corrosive fresh-keeping is handled and is specially: choose anosis, no worm and do not have the fruit of wound from lichee, longan or the rambutan of fresh harvesting, clean with 500 ~ 1000 ppm bleaching powder earlier and carried out surface sterilization in 1 ~ 5 minute, then at the sporgon of 500 ~ 1000 ppm, Shi Baoke, Te Keduo, press down in the fresh anti-corrosion solutions such as mould azoles or aliette and soaked 1 ~ 5 minute, the dress basket drains.
The invention has the beneficial effects as follows:
Method provided by the invention can make the state that initiatively absorbs water that can keep fruit in lichee, longan or rambutan storage, transportation and the sales process after gathering, thereby replenishes the dehydration of pericarp, keeps vitality and the premunition of fruit.This method is simple, be widely used, effect is good, as long as can provide place such as the various occasions such as orchard, purchasing station, packing shop, freezer, wholesale market or retail market at cleaning water source all can implement; Under the situation of no antistaling agent, only can obtain good fresh-keeping effect to fruit supply moisture.
The specific embodiment
Further describe the present invention below in conjunction with specific embodiment, unless stated otherwise, raw material and method, equipment that the present invention adopts are raw material, the method and apparatus of the art routine.
Embodiment 1Flower mud water supply method
After lichee, longan or rambutan are gathered from the orchard, transport the laboratory immediately back, the debranching leaf, choose anosis, no worm and do not have the fruit of wound, keep about 2cm carpopodium, clean with bleaching powder (800ppm) earlier and carried out surface sterilization in 2 minutes, in 500 ppm sporgon fresh-keeping liquids, soaked 2 minutes then, after the dress basket drains the water, insert on the colored mud of the sporgon fresh-keeping liquid that contains 500ppm.Concrete operations are as follows: according to plastics crisper size cutting flower mud, about thickness 5 cm, the abundant wetting colored mud of the sporgon fresh anti-corrosion solution of 500 ppm, wetness degree is as the criterion can also see a little free fluid, spread a masking foil at flower mud and prevent that fruit from directly touching solution, then carpopodium is inserted in the fully moistening colored mud, with 0.01mm preservative film sealing crisper; Control treatment is that the fruit after draining the water is positioned on the colored mud of the moistening mistake of no fresh-keeping liquid, adopts preservative film sealing crisper equally.With fruit in normal temperature (20oC) down storage 8 days or low temperature (3～5 ℃) down after 4 weeks of storage, the fresh-keeping effect that relatively contrasts and supply water and handle, the result is as shown in table 1, showing that the processing of supplying water can keep the pericarp high-moisture, reduces the pericarp browning index greatly and alleviates the fruit rot rate.
Table 1 supplies water and handles and the influence of thin film preservative bag packing to the fresh preservation effect
Embodiment 2Sponge water supply method
Lichee, after longan or rambutan are gathered from the orchard, transport the laboratory immediately back, defoliation or keep a small amount of blade, choose anosis, no worm and nothing are hindered fruit branch, clean with bleaching powder (500 ppm) earlier and carried out surface sterilization in 2 minutes, in 1000ppm Shi Baoke fresh-keeping liquid, soaked 2 minutes then, after the dress basket drains the water, 3～5 fruit branches (branch keeps 15 centimetre lengths) that will contain 20～40 fruits are bundled into a branch of, with rubber band binding branch end, sponge-rubber pad with the abundant wetting mistake of running water wraps the fruit branch end then, encases sponge with bag film again, tightens with rubber band.Control treatment then replaces moistening sponge with dried sponge.With fruit bundle with fruit up, branch mode down puts into plastics fruit case or the carton that has overlapped 0.01mm thick film bag, sealed film bag.Descend storage after 28 days in the following storage of normal temperature (20oC) 8 days or low temperature (3～5 ℃) fruit, the fresh-keeping effect that relatively contrasts and supply water and handle, the result shows to supply water to handle and can keep the pericarp high-moisture, reduces pericarp browning index and alleviate fruit rot rate (seeing Table 2) greatly.
Table 2 supplies water and handles and the influence of thin film preservative bag packing to the fresh preservation effect
Embodiment 3Carpopodium water supply method:
After lichee, longan or rambutan are gathered from the orchard, transport the laboratory immediately back, the debranching leaf, choose anosis, no worm and do not have the fruit of wound, keep about 1～2cm carpopodium, clean with bleaching powder (1000 ppm) earlier and carried out surface sterilization in 2 minutes, soaked 2 minutes in 800 ppm Te Keduo fresh anti-corrosion solutions then, the dress basket drains the water.With wrapping carpopodium through pressing down abundant wetting sponge or the bale of cotton of mould azoles fresh-keeping liquid (800 ppm), encase the carpopodium position with film more then.The fruit of handling well is put into fruit case, compartmentalized box for holding assorted fruits and candies or other packings, with the sealing of 0.01mm preservative film; Control treatment is that the fruit after draining the water is directly put into fruit case, compartmentalized box for holding assorted fruits and candies or other packings, adopts the preservative film sealing equally.Descend storage after 28 days in the following storage of normal temperature (20oC) 8 days or low temperature (3～5 ℃) fruit, the fresh-keeping effect that relatively contrasts and supply water and handle, the result shows to supply water to handle and can keep the pericarp high-moisture, reduces pericarp browning index and alleviate the fruit rot rate greatly.
Embodiment 4Directly insert water law:
Lichee, after longan or rambutan are gathered from the orchard, transport the laboratory immediately back, defoliation or keep a small amount of blade, choose anosis, no worm and nothing are hindered fruit branch, clean with bleaching powder (500 ppm) earlier and carried out surface sterilization in 2 minutes, in 600ppm sporgon fresh anti-corrosion solution, soaked 2 minutes then, after the dress basket drains the water, 3～5 fruit branches (branch keeps 12 centimetre lengths) that will contain 20～40 fruits are bundled into a branch of, with rubber band binding branch end, then fruit is restrainted with fruit up, branch mode is down directly inserted and is filled in the keg of running water, again keg is put into plastics fruit case or the carton that has overlapped 0.01mm thick film bag, sealed film bag.Descend storage after 28 days in the following storage of normal temperature (20oC) 8 days or low temperature (3～5 ℃) fruit, the fresh-keeping effect that relatively contrasts and supply water and handle, the result shows to supply water to handle and can keep the pericarp high-moisture, reduces pericarp browning index and alleviate fruit rot rate (the results are shown in Table 3) greatly.
Table 3 is directly inserted water law and is handled and the influence of thin film preservative bag packing to the fresh preservation effect
Embodiment 5Directly insert water law:
Lichee, after longan or rambutan are gathered from the orchard, transport the laboratory immediately back, defoliation or keep a small amount of blade, choose anosis, no worm and nothing are hindered fruit branch, clean with bleaching powder (500 ppm) earlier and carried out surface sterilization in 2 minutes, in 600ppm sporgon fresh anti-corrosion solution, soaked 2 minutes then, after the dress basket drains the water, 3～5 fruit branches (branch keeps 12 centimetre lengths) that will contain 20～40 fruits are bundled into a branch of, with rubber band binding branch end, then fruit is restrainted with fruit up, branch mode is down directly inserted and is filled in the keg of 500ppm sporgon fresh anti-corrosion solution, again keg is put into plastics fruit case or the carton that has overlapped 0.01mm thick film bag, sealed film bag.Descend storage after 28 days in the following storage of normal temperature (20oC) 8 days or low temperature (3～5 ℃) fruit, the fresh-keeping effect that relatively contrasts and supply water and handle, the result shows to supply water to handle and can keep the pericarp high-moisture, reduces pericarp browning index and alleviate the fruit rot rate greatly.
Claims (9)
1. the preservation technique of a lichee, longan or rambutan, it is characterized in that, with the ripe fresh lichee, longan or the rambutan fruit that keep carpopodium or fruit branch select routinely, after anti-corrosive fresh-keeping handles, adopt wetting water-absorbing material parcel carpopodium or the fruit branch end that water or fresh-keeping liquid are arranged, or the fruit branch end directly inserted fill in the container of water or fresh-keeping liquid, conventional packing back room temperature or low temperature are preserved.
2. preservation technique according to claim 1 is characterized in that, described water is running water, pure water, well water or the river of cleaning.
3. preservation technique according to claim 1 is characterized in that, described fresh-keeping liquid be 500 ~ 1000 ppm sporgon, Shi Baoke, Te Keduo, press down mould azoles or aliette.
4. preservation technique according to claim 1 is characterized in that, the length of described carpopodium is 1 ~ 2 centimetre, and the length of described fruit branch is 10 ~ 15 centimetres.
5. preservation technique according to claim 1 is characterized in that, described water-absorbing material is flower mud, sponge, cotton, gauze or nonpoisonous and tasteless super absorbent resin material.
6. preservation technique according to claim 5 is characterized in that, described nonpoisonous and tasteless super absorbent resin material is Sodium Polyacrylate, polyacrylamide, hydroxyethylcellulose or hydroxypropyl methylcellulose.
7. preservation technique according to claim 1 is characterized in that, described container is keg.
8. preservation technique according to claim 1, it is characterized in that, described routine is selected, anti-corrosive fresh-keeping is handled and is specially: choose anosis, no worm and do not have the fruit of wound from lichee, longan or the rambutan of fresh harvesting, clean with 500 ~ 1000 ppm bleaching powder earlier and carried out surface sterilization in 1 ~ 5 minute, then the sporgon of 500 ~ 1000 ppm, Shi Baoke, Te Keduo, but soaked 1 ~ 5 minute in mould azoles or the aliette fresh anti-corrosion solution.
9. preservation technique according to claim 1, it is characterized in that, after lichee, longan or rambutan gathered from the orchard, the debranching leaf, choose anosis, no worm and do not have the fruit of wound, keep 1 ~ 2cm carpopodium, clean with 500 ~ 1000 ppm bleaching powder earlier and carried out surface sterilization in 1 ~ 5 minute, in 500 ~ 1000ppm sporgon fresh-keeping liquid, soaked 1 ~ 5 minute then; Cutting flower mud about thickness 5 cm, with the abundant wetting colored mud of the sporgon fresh anti-corrosion solution of 500 ~ 1000 ppm, is spread a masking foil at flower mud, then carpopodium is inserted in the fully moistening colored mud, and conventional packing back room temperature or low temperature are preserved.
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| CN2013101792840A CN103283812A (en) | 2013-05-15 | 2013-05-15 | Preservation technology of litchi, longan or rambutan |
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| CN110583764A (en) * | 2019-09-20 | 2019-12-20 | 中国热带农业科学院海口实验站 | Postharvest preservation method for rambutan fruits |
| CN111616201A (en) * | 2020-06-18 | 2020-09-04 | 贺州学院 | A kind of preservation method of lettuce |
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| CN103719244A (en) * | 2013-10-09 | 2014-04-16 | 王保明 | Rambutan preservative and preparation method thereof |
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| CN103719254A (en) * | 2013-12-23 | 2014-04-16 | 广西大学 | Preservation method for harvested persimmons by utilizing ascorbic acid |
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| CN109169871B (en) * | 2018-09-06 | 2022-03-11 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preservation method of lychee |
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| CN110583764A (en) * | 2019-09-20 | 2019-12-20 | 中国热带农业科学院海口实验站 | Postharvest preservation method for rambutan fruits |
| CN110583764B (en) * | 2019-09-20 | 2023-06-16 | 中国热带农业科学院海口实验站 | Post-harvest fresh-keeping method for rambutan fruits |
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| CN113180100A (en) * | 2021-04-09 | 2021-07-30 | 广西壮族自治区农业科学院 | Litchi preservative solution and preparation method and use method thereof |
| CN113180100B (en) * | 2021-04-09 | 2023-03-28 | 广西壮族自治区农业科学院 | Litchi preservative solution and preparation method and use method thereof |
| CN114104457A (en) * | 2021-09-29 | 2022-03-01 | 惠州城市职业学院(惠州商贸旅游高级职业技术学校) | Fresh-keeping packaging box applied to normal-temperature transportation of litchi |
| CN114104521A (en) * | 2021-09-29 | 2022-03-01 | 惠州城市职业学院(惠州商贸旅游高级职业技术学校) | Method for normal-temperature fresh-keeping transportation of litchis |
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