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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Abstract
The invention relates to the technical field of fruit preservation, and specifically provides a preservation technology for litchi, longan or rambutan in sapindaceae. The litchi, longan and rambutan are hardest preserved fruits, the fast browning of the peel is the most important problem influencing the preservation and sale; the water loss of the peel is the key factor causing the browning of the litchi, longan and rambutan; since the peel of the fruit in sapindaceae is loosen in structure and the water loss of the peel cannot be supplemented from the pulp, the water is fast lost and the peel is fast brown. The method provided by the invention comprises the following steps of: performing selecting and preservative and fresh-keeping on the mature fresh litchi, longan or rambutan with carpopodium or spur by routine, adopting a water-absorbing material or directly providing a water source at the carpopodium or spur so that the fruit is capable of actively absorbing water to maintain the high water content of the peel and the inherent color of the fruit, the peel browning is delayed, and the fruit rotting rate is reduced.
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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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103688725A (en) * | 2013-12-19 | 2014-04-02 | 铜仁市满堂红农业科技有限公司 | Method for remotely storing and transporting and keeping green branches of purple loosestrife lagerstroemia plants alive |
| CN103719254A (en) * | 2013-12-23 | 2014-04-16 | 广西大学 | Preservation method for harvested persimmons by utilizing ascorbic acid |
| CN103719244A (en) * | 2013-10-09 | 2014-04-16 | 王保明 | Rambutan preservative and preparation method thereof |
| CN103947740A (en) * | 2014-04-16 | 2014-07-30 | 中国科学院华南植物园 | Novel antiseptic method of litchi chinensis |
| CN104472673A (en) * | 2014-12-19 | 2015-04-01 | 山东营养源食品科技有限公司 | Preservation method for stems of melons and fruits |
| CN104610724A (en) * | 2014-01-20 | 2015-05-13 | 宁波倍世康文化新产品有限公司 | Anti-mite, mildew-resistant and antibacterial sponge |
| CN106615068A (en) * | 2016-11-30 | 2017-05-10 | 蚌埠市众星蔬果科技专业合作社联合社 | Fresh-keeping anti-collision packaging method of pomegranates during transportation |
| CN107691636A (en) * | 2017-09-22 | 2018-02-16 | 中国热带农业科学院海口实验站 | A kind of fruit antistaling agent and preparation method thereof and preservation method |
| CN109169871A (en) * | 2018-09-06 | 2019-01-11 | 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 lichee |
| CN109874783A (en) * | 2019-04-19 | 2019-06-14 | 福建汉斯沃克进出口有限公司 | A kind of flower arrangement special nutritional antistaling agent and the flower arranging plate containing the antistaling agent |
| 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 | Lettuce preservation method |
| 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 |
| 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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| CN103719244A (en) * | 2013-10-09 | 2014-04-16 | 王保明 | Rambutan preservative and preparation method thereof |
| CN103688725A (en) * | 2013-12-19 | 2014-04-02 | 铜仁市满堂红农业科技有限公司 | Method for remotely storing and transporting and keeping green branches of purple loosestrife lagerstroemia plants alive |
| CN103719254A (en) * | 2013-12-23 | 2014-04-16 | 广西大学 | Preservation method for harvested persimmons by utilizing ascorbic acid |
| CN103719254B (en) * | 2013-12-23 | 2015-04-22 | 广西大学 | Preservation method for harvested persimmons by utilizing ascorbic acid |
| CN104610724A (en) * | 2014-01-20 | 2015-05-13 | 宁波倍世康文化新产品有限公司 | Anti-mite, mildew-resistant and antibacterial sponge |
| CN103947740A (en) * | 2014-04-16 | 2014-07-30 | 中国科学院华南植物园 | Novel antiseptic method of litchi chinensis |
| CN103947740B (en) * | 2014-04-16 | 2015-10-28 | 中国科学院华南植物园 | A kind of method of novel lichee |
| CN104472673A (en) * | 2014-12-19 | 2015-04-01 | 山东营养源食品科技有限公司 | Preservation method for stems of melons and fruits |
| CN106615068A (en) * | 2016-11-30 | 2017-05-10 | 蚌埠市众星蔬果科技专业合作社联合社 | Fresh-keeping anti-collision packaging method of pomegranates during transportation |
| CN107691636A (en) * | 2017-09-22 | 2018-02-16 | 中国热带农业科学院海口实验站 | A kind of fruit antistaling agent and preparation method thereof and preservation method |
| CN109169871A (en) * | 2018-09-06 | 2019-01-11 | 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 lichee |
| 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 | Litchi preservation method |
| CN109874783A (en) * | 2019-04-19 | 2019-06-14 | 福建汉斯沃克进出口有限公司 | A kind of flower arrangement special nutritional antistaling agent and the flower arranging plate containing the antistaling agent |
| 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 |
| CN111616201A (en) * | 2020-06-18 | 2020-09-04 | 贺州学院 | Lettuce preservation method |
| 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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Application publication date: 20130911 |