CN116420779A - Litchi fresh-keeping and storage method based on combination of electrostatic field and low-temperature treatment - Google Patents
Litchi fresh-keeping and storage method based on combination of electrostatic field and low-temperature treatment Download PDFInfo
- Publication number
- CN116420779A CN116420779A CN202310214798.9A CN202310214798A CN116420779A CN 116420779 A CN116420779 A CN 116420779A CN 202310214798 A CN202310214798 A CN 202310214798A CN 116420779 A CN116420779 A CN 116420779A
- Authority
- CN
- China
- Prior art keywords
- litchi
- low
- fresh
- electrostatic field
- keeping
- 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.)
- Pending
Links
- 230000005686 electrostatic field Effects 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 33
- 241001629511 Litchi Species 0.000 title claims abstract 33
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 241000196324 Embryophyta Species 0.000 claims abstract description 5
- 241000238631 Hexapoda Species 0.000 claims abstract description 4
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 4
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 4
- 238000004321 preservation Methods 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000003112 inhibitor Substances 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 7
- 230000002265 prevention Effects 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 claims description 3
- LXAHHHIGZXPRKQ-UHFFFAOYSA-N 5-fluoro-2-methylpyridine Chemical compound CC1=CC=C(F)C=N1 LXAHHHIGZXPRKQ-UHFFFAOYSA-N 0.000 claims description 3
- 229960001305 cysteine hydrochloride Drugs 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 229920000915 polyvinyl chloride Polymers 0.000 claims description 3
- 239000004800 polyvinyl chloride Substances 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- -1 peroxide ion compound Chemical class 0.000 claims 1
- 229910000108 silver(I,III) oxide Inorganic materials 0.000 claims 1
- 230000007774 longterm Effects 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 244000183278 Nephelium litchi Species 0.000 description 109
- 235000013399 edible fruits Nutrition 0.000 description 25
- 230000000694 effects Effects 0.000 description 7
- 150000001875 compounds Chemical class 0.000 description 5
- CSYUKNBWIIQLED-UHFFFAOYSA-N hydrogen peroxide;silver Chemical compound [Ag].OO CSYUKNBWIIQLED-UHFFFAOYSA-N 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 230000029058 respiratory gaseous exchange Effects 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- 239000003899 bactericide agent Substances 0.000 description 3
- 208000015181 infectious disease Diseases 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 2
- 239000005977 Ethylene Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 240000003377 Shepherdia canadensis Species 0.000 description 1
- 235000018324 Shepherdia canadensis Nutrition 0.000 description 1
- 241000270708 Testudinidae Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a litchi fresh-keeping storage method based on electrostatic field combined with low-temperature treatment, and relates to the litchi fresh-keeping storage field. The litchi fresh-keeping and storing method based on electrostatic field and low-temperature treatment comprises the following steps: s1, immediately screening out and selecting litchi without plant diseases and insect pests and mechanical damage after picking up fresh litchi, S2, performing anti-browning treatment on the screened litchi, S3, performing disinfection and sterilization on the litchi subjected to the anti-browning treatment, S4, performing drying control on the sterilized litchi, S5, performing precooling on the dried litchi, S6, performing batch packing on the precooled litchi, and S7, placing the packaged litchi in an electrostatic field and a low-temperature freezer for fresh keeping. The method treats litchi before storage by combining electrostatic field with low temperature treatment, has the advantages of long-term use once, no pollution and the like, and can maintain the quality and nutrition of litchi to the maximum extent.
Description
Technical Field
The invention relates to the field of litchi preservation and storage, in particular to a litchi preservation and storage method based on electrostatic field combined with low-temperature treatment.
Background
Along with the improvement of life quality, people pay more attention to health of the people, the purchase amount of fruits is gradually increased, wherein litchi is a common fruit, has rich nutrition, has multiple effects of stimulating appetite, tonifying spleen, regulating qi, relieving pain, delaying aging and the like, is a subtropical fruit native to south China, belongs to soapberry seeds, is a subtropical evergreen plant, has a long cultivation history of over two thousands of years, has the most abundant variety resources in the world, is taken as a high-value subtropical fruit, and is widely planted in subtropical regions of Asia and places such as Hawaii, south Africa, australia and the like. The fruit has beautiful appearance, bright red color, fresh and tender meat, rich nutrition and is deeply favored by people.
The litchi is very popular with consumers, and meanwhile, the storage and transportation work of the litchi often brings inconvenience to people. The litchi is ripe in the summer season with high temperature, the tissue structure of the litchi is special, the picked litchi still keeps vigorous physiological metabolism, the pericarp is brown in one to two days at the room temperature in summer, the pulp is quickly deteriorated and rotted, and the color, the fragrance and the taste are lost, so that the litchi is one of the fruits which are least resistant to storage in the world, and therefore, the method for processing litchi by fruit farmers needs to prevent the fruit from brown stain, control the rot of the fruit and keep the flavor of the fruit as much as possible.
The litchi keeps stronger respiration after picking, and the respiration intensity is 2 to 3 times higher than that of common fruits. The stronger the respiration, the more nutrients are consumed in the fruit, resulting in faster fruit decay. The peel and cuticle of litchi is very thin, and a plurality of small cracks are formed in tortoise splinters, and a loose sponge tissue is arranged in the middle of the peel and cuticle, so that moisture is easy to dissipate. In addition, the peel and the pulp of the litchi are completely separated in structure, no transmission tissue is connected, and when the peel loses water, the peel is difficult to supply despite sufficient pulp moisture, so that the peel of the litchi is extremely easy to brown. The visual effect of browning caused by water loss is that the peel is dry and blackened, the pulp still keeps full and sufficient moisture, and the moisture retention of litchi is more important under the condition of dry heat, so that the appearance quality of litchi is greatly improved, and the purchasing desire of consumers is stimulated. Meanwhile, endogenous ethylene also plays a role in accelerating browning, and when litchi fruits are ripe, the pericarps generate ethylene to accelerate the browning and accelerate the fruit aging, and in addition, the effect of microorganisms is also easy to cause fruit rot.
However, most of the traditional litchi storage and preservation methods are not good for sterilizing and disinfecting litchi with high efficiency by workers before storage, so that pulp is easy to be affected by microorganisms to rot during storage, and meanwhile, most of the traditional litchi storage and preservation methods are not easy to perform good anti-browning treatment on litchi, so that browning is easy to occur during storage, and the appearance delicacy of the litchi is influenced, so that normal selling of the litchi is also influenced. Meanwhile, the traditional litchi storage and preservation method mostly has the problems of high energy consumption, certain pollution and the like, and is further unfavorable for long-term use of litchi storage, so that technical improvement is urgently needed.
Disclosure of Invention
(one) solving the technical problems
Aiming at the defects of the prior art, the invention provides a litchi fresh-keeping storage method based on combination of an electrostatic field and low-temperature treatment, which solves the problem that the litchi is difficult to treat and store by combining the electrostatic field with the low-temperature treatment means in the traditional method, solves the problem that the litchi is difficult to perform high-efficiency sterilization treatment on the litchi before storage in the traditional method, and solves the problem that the litchi is difficult to perform anti-browning treatment on the litchi before storage in the traditional method.
(II) technical scheme
In order to achieve the above purpose, the invention is realized by the following technical scheme: the litchi fresh-keeping and storing method based on electrostatic field and low-temperature treatment comprises the following steps:
s1, immediately screening litchis without plant diseases and insect pests and mechanical damage after picking fresh litchis;
s2, performing anti-browning treatment on the screened litchi;
s3, sterilizing the litchi subjected to the browning prevention treatment;
s4, drying the sterilized litchi;
s5, pre-cooling the litchi after the drying control treatment;
s6, carrying out batch packing treatment on the pre-cooled litchis;
s7, placing the packaged litchis in an electrostatic field and a low-temperature refrigerator for preservation.
Through the technical scheme, the litchi before storage is sterilized, so that the influence of germs carried by litchi during picking on the litchi during storage can be effectively reduced, the quality of the litchi during long-term storage is greatly improved, the cost is reduced, meanwhile, the litchi before storage is treated by means of combining electrostatic fields with low-temperature treatment, and the litchi sterilizing device has the advantages of once input for long-term use, no pollution and the like, and can maintain the quality and nutrition of the litchi to the greatest extent.
Preferably, in the step S2, litchi is placed in the litchi browning inhibitor for soaking for 2-4 min.
Through the technical scheme, the litchi browning phenomenon can be effectively delayed by the litchi browning inhibitor, and the anti-browning effect is remarkable.
Preferably, in the step S3, 3% silver hydrogen peroxide ion compound sterilization is mixed with 97% purified water, and then the mixture is uniformly mixed with litchi for soaking, wherein the soaking time is 10mi n.
According to the technical scheme, the silver hydrogen peroxide ion compound bactericide is used for preserving litchi, so that microbial infection in the storage period of fruits can be reduced, the occurrence of rot and browning phenomena is reduced, the quality of litchi in the long-term storage process is improved, and the occurrence of rotten fruits is reduced.
Preferably, in the step S5, the pre-cooling temperature is 5-9 ℃, and the pre-cooling time is 11-12 hours.
Preferably, in the step S6, a perforated polyvinyl chloride fresh-keeping packaging bag is used in packaging, the thickness of the packaging bag is 0.03mm, and the perforation diameter is 16 meshes.
Preferably, in the step S7, the static storage temperature of the low-temperature refrigeration house is 0.5+/-5 ℃, and the field intensity of the low-voltage electrostatic field is 150-800mv/m.
Preferably, the litchi anti-browning agent specifically comprises 0.4-5.2% of citric acid, 0.04-19% of cysteine hydrochloride, 0.05-0.5% of EDTA disodium and water.
(III) beneficial effects
The invention provides a litchi fresh-keeping and storage method based on electrostatic field combined with low-temperature treatment. The beneficial effects are as follows:
1. the invention provides a litchi fresh-keeping storage method based on electrostatic field combined with low-temperature treatment, which can effectively inhibit the occurrence of litchi browning phenomenon through a litchi browning inhibitor, has remarkable anti-browning effect, and simultaneously can reduce germ infection during fruit storage period, reduce the occurrence of rot and browning phenomenon, further improve the quality of litchi in long-term storage process and reduce the occurrence of rotten fruit phenomenon through the silver hydrogen peroxide ion compound bactericide for keeping litchi fresh.
2. The invention provides a litchi fresh-keeping and storing method based on electrostatic field combined low-temperature treatment, which is used for treating litchi before storage by means of electrostatic field combined low-temperature treatment, has the advantages of once input for long-term use, no pollution and the like, and can keep the quality and nutrition of litchi to the greatest extent.
3. The invention provides a litchi fresh-keeping storage method based on electrostatic field combined with low-temperature treatment, which can effectively reduce the influence of germs carried by litchi during picking on litchi during storage by sterilizing litchi before storage, thereby greatly improving the quality of litchi during long-term storage and reducing the cost.
Drawings
FIG. 1 is a flow chart of a litchi preservation and storage method based on electrostatic field combined with low-temperature treatment;
fig. 2 is a comparison observation diagram of litchi preservation and storage method based on electrostatic field combined with low-temperature treatment for selective inspection of litchi during long-term placement.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1:
as shown in fig. 1, the embodiment of the invention provides a litchi preservation and storage method based on electrostatic field combined with low-temperature treatment, which comprises the following steps:
s1, immediately screening litchis without plant diseases and insect pests and mechanical damage after picking fresh litchis;
s2, performing anti-browning treatment on the screened litchi;
s3, sterilizing the litchi subjected to the browning prevention treatment;
s4, drying the sterilized litchi;
s5, pre-cooling the litchi after the drying control treatment;
s6, carrying out batch packing treatment on the pre-cooled litchis;
s7, placing the packaged litchis in an electrostatic field and a low-temperature refrigerator for preservation.
The litchi before storage is sterilized, so that the influence of germs carried by litchi during picking on the litchi during storage can be effectively reduced, the quality of the litchi during long-term storage is greatly improved, the cost is reduced, meanwhile, the litchi before storage is treated by means of combining electrostatic fields with low-temperature treatment, the litchi sterilizing device has the advantages of once input for long-term use, no pollution and the like, and the quality and nutrition of the litchi can be furthest maintained.
In the step S2, the litchi is placed in the litchi browning inhibitor for soaking for 2-4 min.
The litchi browning inhibitor can effectively inhibit the phenomenon of litchi browning, and has remarkable browning prevention effect
In the step S3, 3% of silver hydrogen peroxide ion compound sterilization is mixed with 97% of purified water, and then the mixture is uniformly mixed with litchi for soaking, wherein the soaking time is 10min.
The silver hydrogen peroxide ion compound bactericide is used for preserving litchi, so that pathogen infection during fruit storage period can be reduced, and rot and browning phenomena are reduced, thereby improving the quality of litchi in long-term storage process and reducing the occurrence of rotten fruits.
In the step S5, the pre-cooling temperature is 5-9 ℃, and the pre-cooling time is 11-12 h.
In the step S6, a perforated polyvinyl chloride fresh-keeping packaging bag is used in packaging, the thickness of the packaging bag is 0.03mm, and the perforation diameter is 16 meshes.
In the step S7, the static storage temperature of the low-temperature refrigeration house is 0.5+/-5 ℃, and the field intensity of the electrostatic field is 150-800mv/m.
The litchi browning inhibitor contains citric acid 0.4-5.2 wt%, cysteine hydrochloride 0.04-19 wt%, EDTA disodium 0.05-0.5 wt% and water.
Example 2:
example 2 differs from example 1 in that: in the step S7, litchi is only placed in a low-temperature refrigeration house for preservation.
According to examples 1 and 2, fresh litchis of the same variety and batch are selected, fresh-keeping storage is carried out simultaneously, sampling is carried out at fixed time during the storage period, and indexes such as weight loss rate, peel browning index and relative conductivity of each group of litchi fruits, pulp ascorbic acid and soluble solid content and the like are analyzed and measured.
Experimental results of the examples are shown in table 1 below:
table 1 litchi storage embodiment results table
From the table, the weight loss rate of litchi fruits is obviously increased along with the extension of the storage time, wherein the descending amplitude of the embodiment 1 is smaller, which shows that the electrostatic field and the low-temperature treatment have obvious gain effect on litchi fresh-keeping; the weight loss during litchi storage is mainly due to the water loss of the pericarp tissue. The increase in pH and the change in cell membrane permeability caused by desiccation of the litchi rind is also explained by the relative conductivity measurements in Table 1, which are shown to be more and more permeable to the litchi rind cell membrane by the rapid increase in relative conductivity of example 2.
The browning index of example 1 reached only 2.62 when stored until day 20, which is far lower than that of example 2, and is also evident from fig. 2, the original color of example 1 is maintained overall, the peel portion is browned, and the peel of example 2 is almost completely dry and browned, which shows that the electrostatic field combined with the low-temperature treatment has an obvious effect of delaying the browning of the litchi peel.
As the storage time was prolonged, the content of litchi ascorbic acid was gradually reduced, the soluble solids tended to rise first and then fall, and the content of example 1 was kept relatively high. Because the electrostatic field and the low-temperature treatment inhibit respiration of fruits, the metabolism rate of substances is reduced, the accumulation of soluble carbohydrate content can be realized, and the litchi can keep good quality of pulp in long-time storage.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The litchi fresh-keeping and storing method based on electrostatic field and low temperature treatment is characterized in that: the method comprises the following steps:
s1, immediately screening litchis without plant diseases and insect pests and mechanical damage after picking fresh litchis;
s2, performing anti-browning treatment on the screened litchi;
s3, sterilizing the litchi subjected to the browning prevention treatment;
s4, drying the sterilized litchi;
s5, pre-cooling the litchi after the drying control treatment;
s6, carrying out batch packing treatment on the pre-cooled litchis;
s7, placing the packaged litchis in an electrostatic field and a low-temperature refrigerator for preservation.
2. The litchi fresh-keeping and storing method based on electrostatic field combined with low-temperature treatment according to claim 1, which is characterized in that: in the step S2, the litchi is placed in the litchi browning inhibitor and soaked for 2-4 min.
3. The litchi fresh-keeping and storing method based on electrostatic field combined with low-temperature treatment according to claim 1, which is characterized in that: in the step S3, 3% of silver peroxide ion compound sterilization is mixed with 97% of purified water, and then the mixture is uniformly mixed with litchi for soaking for 10min.
4. The litchi fresh-keeping and storing method based on electrostatic field combined with low-temperature treatment according to claim 1, which is characterized in that: in the step S5, the pre-cooling temperature is 5-9 ℃, and the pre-cooling time is 11-12 h.
5. The litchi fresh-keeping and storing method based on electrostatic field combined with low-temperature treatment according to claim 1, which is characterized in that: in the step S6, a perforated polyvinyl chloride fresh-keeping packaging bag is used in packaging, the thickness of the packaging bag is 0.03mm, and the perforation diameter is 16 meshes.
6. The litchi fresh-keeping and storing method based on electrostatic field combined with low-temperature treatment according to claim 1, which is characterized in that: in the step S7, the static storage temperature of the low-temperature refrigeration house is 0.5+/-5 ℃, and the field intensity of the electrostatic field is 150-800mv/m.
7. The litchi fresh-keeping and storing method based on electrostatic field combined with low-temperature treatment according to claim 2, which is characterized in that: the litchi browning inhibitor specifically comprises 0.4-5.2% of citric acid, 0.04-19% of cysteine hydrochloride, 0.05-0.5% of EDTA disodium and water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310214798.9A CN116420779A (en) | 2023-03-08 | 2023-03-08 | Litchi fresh-keeping and storage method based on combination of electrostatic field and low-temperature treatment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310214798.9A CN116420779A (en) | 2023-03-08 | 2023-03-08 | Litchi fresh-keeping and storage method based on combination of electrostatic field and low-temperature treatment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116420779A true CN116420779A (en) | 2023-07-14 |
Family
ID=87086299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310214798.9A Pending CN116420779A (en) | 2023-03-08 | 2023-03-08 | Litchi fresh-keeping and storage method based on combination of electrostatic field and low-temperature treatment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116420779A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117099922A (en) * | 2023-07-25 | 2023-11-24 | 广东省农业科学院蚕业与农产品加工研究所 | Method for promoting fruits to enrich functional amino acid and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302056A (en) * | 2011-09-20 | 2012-01-04 | 中国科学院华南植物园 | Antibrowning agent for litchi and method for storing and preserving litchi |
| CN104886231A (en) * | 2015-06-05 | 2015-09-09 | 贵州红赤水集团有限公司 | Processing technology for litchi preservation |
| CN110226622A (en) * | 2019-04-26 | 2019-09-13 | 浙江驰力科技股份有限公司 | Lichee fresh-keeping storage practice based on space electric field |
| CN112244040A (en) * | 2020-11-16 | 2021-01-22 | 河南亿丰化学有限公司 | Hydrogen peroxide silver ion composite disinfectant |
-
2023
- 2023-03-08 CN CN202310214798.9A patent/CN116420779A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302056A (en) * | 2011-09-20 | 2012-01-04 | 中国科学院华南植物园 | Antibrowning agent for litchi and method for storing and preserving litchi |
| CN104886231A (en) * | 2015-06-05 | 2015-09-09 | 贵州红赤水集团有限公司 | Processing technology for litchi preservation |
| CN110226622A (en) * | 2019-04-26 | 2019-09-13 | 浙江驰力科技股份有限公司 | Lichee fresh-keeping storage practice based on space electric field |
| CN112244040A (en) * | 2020-11-16 | 2021-01-22 | 河南亿丰化学有限公司 | Hydrogen peroxide silver ion composite disinfectant |
Non-Patent Citations (1)
| Title |
|---|
| 杨亚丽，等: "低温低压静电场处理结合微孔PE膜包装对不同成熟度灵武长枣贮藏品质的影响", 食品与机械, no. 05, 31 December 2020 (2020-12-31), pages 134 - 138 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117099922A (en) * | 2023-07-25 | 2023-11-24 | 广东省农业科学院蚕业与农产品加工研究所 | Method for promoting fruits to enrich functional amino acid and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101669541B (en) | Method for prolonging refreshing time of leechee fruit after being picked | |
| CN108094519B (en) | Grape antagonistic yeast composite biological preservative and preparation method and application thereof | |
| CN103416483A (en) | Preservation method for fresh lycium barbarum | |
| CN107047752A (en) | A kind of preservation method of fresh edible capsicum or grape | |
| de Castro et al. | Carbon dioxide-induced flesh browning in Pink Lady apples | |
| CN110074178A (en) | A kind of controlled atmosphere method for preserving of instant pomegranate seed | |
| CN103478239B (en) | The preservation method of a kind of strawberry | |
| CN116420779A (en) | Litchi fresh-keeping and storage method based on combination of electrostatic field and low-temperature treatment | |
| CN112514984A (en) | Stress fresh-keeping method and flexible package suitable for storing and transporting thin-skin grapes | |
| CN102763713A (en) | Fresh-keeping processing and packaging process for lotus seed | |
| CN1403004A (en) | Production process of dewatered litchi pulp | |
| CN107996694B (en) | Preservation method of Chinese toon sprouts | |
| CN105613713B (en) | Preservation method for delaying lignification of green asparagus | |
| CN109511730B (en) | Preservation method for leaf vegetables cultivated in high-temperature season | |
| Yoon et al. | Influence of hot water immersion and MAP pre-treatments on sterilization and asparagus spear qualities during cold storage | |
| CN106235113A (en) | The manufacture method of dried mango | |
| CN106819082A (en) | A kind of fresh-keeping method for storage and transportation of lichee | |
| CN110663762B (en) | Method for promoting coloring of bagged peach fruits after picking | |
| CN110692708B (en) | Preservative and fresh-keeping method of nectarines, preservative and fresh-keeping reagent and application of preservative and fresh-keeping reagent in nectarines | |
| CN113598225A (en) | Fresh-keeping method of figs | |
| CN112205466A (en) | Agkistrodon acutus postharvest storage preservative and preparation method and use method thereof | |
| Roh et al. | Vase life and quality of cut flower by NaOCl and sucrose treatment as wet harvesting solution in standard chrysanthemum ‘Baekma’ | |
| CN106235111A (en) | The manufacture method of dried Chinese gooseberry | |
| CN111758772A (en) | Pomegranate fresh-keeping method | |
| CN113678934B (en) | Processing method of soft and full dried yellow peach |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |