CN104186648A - Method for refreshing longans - Google Patents
Method for refreshing longans Download PDFInfo
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- CN104186648A CN104186648A CN201410396376.9A CN201410396376A CN104186648A CN 104186648 A CN104186648 A CN 104186648A CN 201410396376 A CN201410396376 A CN 201410396376A CN 104186648 A CN104186648 A CN 104186648A
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Abstract
The invention belongs to the field of processing for refreshing longans. A method for refreshing the longans comprises the following steps: removing the longan fruits with withered and damaged peels from picked fresh longans; putting the longan fruits into a 0.1% potassium permanganate solution with the temperature of 0-3 DEG C, and soaking for 2-3 minutes; fishing out and washing with cold water with the temperature of 0-3 DEG C; putting the longan fruits into a porous plastic box, and precooling and draining for 1-2 hours by using dry and cold air with the temperature of 1-5 DEG C; and finally, packaging the longan fruits into a package bag by using an anti-bacterial spunbonded non-woven fabric, and storing with the temperature of 1-5 DEG C. The method provided by the invention has the advantages that low-temperature disinfection with cold water is adopted for the newly-picked longans to inhibit and eliminate pathogenic microorganisms on the surfaces of the peels; simultaneously, the water on the surfaces of the peels is drained in the low-temperature process, so that the precooling purpose is achieved in the disinfection process; and finally, the longans are stored at low temperature, the storage time can reach 50-60 days and more than 95% of intact-fruit rate can be maintained.
Description
Technical field
The invention belongs to the manufacture field of extending longan shelf life, particularly a kind of extending longan shelf life method.
Background technology
Longan maturation is in high-temperature high humidity season, and fruit water content is high, and sugar content is high, and the respiration of fruit is vigorous especially, and the nutriment consumption of storage is fast, easily old and feeble; Moisture evaporation is large, also easily causes metabolism disorder, accelerates the physiological disease process of fruit, shortens shelf-life.In addition, hot and humid condition makes the ramp of longan fruit surface pathogen, and fruit easily rots.Therefore not storage tolerance of the longan utmost point, rots, loses commodity value under normal temperature about 1 week completely.It is little that longan fruit is adopted rear chemical composition change, and appearance changes more remarkable, and pericarp easily dewaters, brown stain, and fruit maturity is higher, and pericarp browning is just faster.Longan fruit 5～6 days at normal temperatures, pericarp is overstrike, rotting then appears in pulp deliquescing.
Summary of the invention
Goal of the invention of the present invention is: for above-mentioned technical problem, provide a kind of extending longan shelf life method.Because longan fruit maturation is in high temperature season, adopts rear fruit and easily rot.Here before longan fruit storage or transport, pass through sterilization precooling, to get rid of field heat and to reduce respiratory intensity.Reach good longan fruit storage effect.
This bright technical scheme is: a kind of extending longan shelf life method, and comprise the following steps successively and carry out,
Step 1, by the fresh longan of winning, removes withered, the damaged longan fruit of epidermis;
Step 2, puts into longan fruit in step 1 0.1% liquor potassic permanganate of 0-3 DEG C, soaks 2-3min; Pull and use 0-3 DEG C of cold water flush out;
Step 3, puts into expanded plastic box by longan fruit in step 2, uses dry 1-5 DEG C of cold wind precooling to drain 1-2 hour;
Step 4, makes the longan fruit in step 3 in packaging bag with antibacterial spun-bonded non-woven fabrics, and adopts 1～5 DEG C of storage.
Need be appreciated that, the time of general longan fruit storage after plucking is short, is unfavorable for the transport of long distance.By precooling process, pericarp is killed virus, and adopt cryopreservation, can reach longer storage effect.The present invention can preserve 50-60d, and keeps good fruit rate more than 95%.
Specific embodiment is provided here, and step 1, by the fresh longan of winning, removes withered, the damaged longan fruit of epidermis;
Step 2, puts into longan fruit in step 1 0.1% liquor potassic permanganate of 1 DEG C, soaks 3min; Pull and use 1 DEG C of cold water flush out;
Step 3, puts into expanded plastic box by longan fruit in step 2, uses dry 1 DEG C of cold wind precooling to drain 1 hour;
Step 4, makes the longan fruit in step 3 in packaging bag with antibacterial spun-bonded non-woven fabrics, and adopts 1 DEG C of storage.
Preferably, longan fruit is put into the freezer of 0 DEG C in step 3, used dehumidifier that longan fruit epidermis moisture is drained.Here also can reach by dehumidifier the object that the longan fruit epidermis of expection drains.
Beneficial effect of the present invention is:
The invention provides a kind of extending longan shelf life method, adopt cold water cold sterilization by the longan to newly plucking, suppress to eliminate the pathogenic microorganism on pericarp surface.Meanwhile, chilling process drains pericarp surface moisture, like this in virus killing process implementation precooling object.Finally in low temperature, preserve, storage time can reach 50-60d, and can keep fruit rate more than 95%.
Detailed description of the invention
The invention discloses a kind of extending longan shelf life method, comprise the following steps successively and carry out,
Step 1, by the fresh longan of winning, removes withered, the damaged longan fruit of epidermis;
Step 2, puts into longan fruit in step 1 0.1% liquor potassic permanganate of 0-3 DEG C, soaks 2-3min; Pull and use 0-3 DEG C of cold water flush out;
Step 3, puts into expanded plastic box by longan fruit in step 2, uses dry 1-5 DEG C of cold wind precooling to drain 1-2 hour;
Step 4, makes the longan fruit in step 3 in packaging bag with antibacterial spun-bonded non-woven fabrics, and adopts 1～5 DEG C of storage.
The present invention is directed to preservation and freshness difficulty, brown stain and the serious problems that rot, by processing and process extending longan shelf life.Meet the long-time hoarding demand of growing longan; Meet different market sale demands.
Describe below in conjunction with the invention process.
Embodiment 1, chooses local longan cultivars " stone gorge ", at its 9 points when ripe, win 10Kg, removes withered, the damaged longan fruit of epidermis.Longan fruit is put into 0.1% liquor potassic permanganate of 1 DEG C, soaked 3min; Pull and use 1 DEG C of cold water flush out; Rinsing is mainly by again clean longan epidermis liquor potassic permanganate, avoids liquor potassic permanganate to soak into pericarp, affects quality.The longan fruit having rinsed is put into expanded plastic box, use dry 1 DEG C of cold wind precooling to drain 1 hour; Here be mainly to drain longan surface moisture.Will be finally longan fruit be put into and be made packaging bag with antibacterial spun-bonded non-woven fabrics, and adopt 1 DEG C of storage.
Embodiment 2, chooses local longan cultivars " stone gorge ", at its 9 points when ripe, win 10Kg, removes withered, the damaged longan fruit of epidermis.Longan fruit is put into 0.1% liquor potassic permanganate of 2 DEG C, soaked 3min; Pull and use 2 DEG C of cold water flush out; Rinsing is mainly by again clean longan epidermis liquor potassic permanganate, avoids liquor potassic permanganate to soak into pericarp, affects quality.The longan fruit having rinsed is put into expanded plastic box, use dry 2 DEG C of cold wind precoolings to drain 2 hours; Here be mainly to drain longan surface moisture.Will be finally longan fruit be put into and be made packaging bag with antibacterial spun-bonded non-woven fabrics, and adopt 2 DEG C of storages.
Embodiment 3, chooses local longan cultivars " stone gorge ", at its 9 points when ripe, win 10Kg, removes withered, the damaged longan fruit of epidermis.Longan fruit is put into 0.1% liquor potassic permanganate of 1 DEG C, soaked 3min; Pull and use 1 DEG C of cold water flush out; Rinsing is mainly by again clean longan epidermis liquor potassic permanganate, avoids liquor potassic permanganate to soak into pericarp, affects quality.The longan fruit longan fruit having rinsed is put into the freezer of 0 DEG C, used dehumidifier that longan fruit epidermis moisture is drained; Here be mainly to drain longan surface moisture.Will be finally longan fruit be put into and be made packaging bag with antibacterial spun-bonded non-woven fabrics, and adopt 3 DEG C of storages.
The fresh-keeping longan of above-described embodiment has been carried out to fruit rate and mouthfeel etc. at different time to be distinguished.
As from the foregoing, process by extending longan shelf life of the present invention, after fresh-keeping 60 days, still can keep 95% good fruit rate.The invention provides a kind of extending longan shelf life method, adopt cold water cold sterilization by the longan to newly plucking, suppress to eliminate the pathogenic microorganism on pericarp surface.Meanwhile, chilling process drains pericarp surface moisture, like this in virus killing process implementation precooling object.Finally in low temperature, preserve, storage time can reach 50-60d, and can keep fruit rate more than 95%.
Claims (3)
1. an extending longan shelf life method, is characterized in that: comprises the following steps successively and carries out,
Step 1, by the fresh longan of winning, removes withered, the damaged longan fruit of epidermis;
Step 2, puts into longan fruit in step 1 0.1% liquor potassic permanganate of 0-3 DEG C, soaks 2-3min; Pull and use 0-3 DEG C of cold water flush out;
Step 3, puts into expanded plastic box by longan fruit in step 2, uses dry 1-5 DEG C of cold wind precooling to drain 1-2 hour;
Step 4, makes the longan fruit in step 3 in packaging bag with antibacterial spun-bonded non-woven fabrics, and adopts 1～5 DEG C of storage.
2. a kind of extending longan shelf life method according to claim 1, is characterized in that: step 1, by the fresh longan of winning, remove withered, the damaged longan fruit of epidermis;
Step 2, puts into longan fruit in step 1 0.1% liquor potassic permanganate of 1 DEG C, soaks 3min; Pull and use 1 DEG C of cold water flush out;
Step 3, puts into expanded plastic box by longan fruit in step 2, uses dry 1 DEG C of cold wind precooling to drain 1 hour;
Step 4, makes the longan fruit in step 3 in packaging bag with antibacterial spun-bonded non-woven fabrics, and adopts 1 DEG C of storage.
3. a kind of extending longan shelf life method according to claim 1, is characterized in that: longan fruit is put into the freezer of 0 DEG C in step 3, used dehumidifier that longan fruit epidermis moisture is drained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410396376.9A CN104186648A (en) | 2014-08-13 | 2014-08-13 | Method for refreshing longans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410396376.9A CN104186648A (en) | 2014-08-13 | 2014-08-13 | Method for refreshing longans |
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| CN104186648A true CN104186648A (en) | 2014-12-10 |
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| CN201410396376.9A Pending CN104186648A (en) | 2014-08-13 | 2014-08-13 | Method for refreshing longans |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957241A (en) * | 2015-06-03 | 2015-10-07 | 铜陵新梦想农牧科技有限公司 | Freeze-preservation method of fruits and vegetables |
| CN106615044A (en) * | 2016-12-08 | 2017-05-10 | 高州市燊马生态农业发展有限公司 | Longan preserving method |
| CN113767970A (en) * | 2021-09-10 | 2021-12-10 | 广东省农业科学院果树研究所 | Anti-browning moderate-temperature cold-training exercise method for harvested longan fruits |
-
2014
- 2014-08-13 CN CN201410396376.9A patent/CN104186648A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 车文成等: "《高效无毒龙眼保鲜技术》", 《价值工程》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957241A (en) * | 2015-06-03 | 2015-10-07 | 铜陵新梦想农牧科技有限公司 | Freeze-preservation method of fruits and vegetables |
| CN106615044A (en) * | 2016-12-08 | 2017-05-10 | 高州市燊马生态农业发展有限公司 | Longan preserving method |
| CN113767970A (en) * | 2021-09-10 | 2021-12-10 | 广东省农业科学院果树研究所 | Anti-browning moderate-temperature cold-training exercise method for harvested longan fruits |
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Application publication date: 20141210 |
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