CN101385481B - Lichee fresh-keeping process - Google Patents
Lichee fresh-keeping process Download PDFInfo
- Publication number
- CN101385481B CN101385481B CN2007100302092A CN200710030209A CN101385481B CN 101385481 B CN101385481 B CN 101385481B CN 2007100302092 A CN2007100302092 A CN 2007100302092A CN 200710030209 A CN200710030209 A CN 200710030209A CN 101385481 B CN101385481 B CN 101385481B
- Authority
- CN
- China
- Prior art keywords
- fresh
- lichee
- protection package
- freshness protection
- 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.)
- Expired - Fee Related
Links
- 238000000034 method Methods 0.000 title claims abstract description 20
- 230000008569 process Effects 0.000 title claims description 11
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 64
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 43
- 239000007789 gas Substances 0.000 claims abstract description 13
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 7
- 239000001301 oxygen Substances 0.000 claims abstract description 7
- 235000010269 sulphur dioxide Nutrition 0.000 claims description 30
- -1 polypropylene Polymers 0.000 claims description 15
- 239000004743 Polypropylene Substances 0.000 claims description 13
- 229920001155 polypropylene Polymers 0.000 claims description 13
- 238000007789 sealing Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000005273 Canna coccinea Nutrition 0.000 claims description 6
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical class OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 6
- GRWZHXKQBITJKP-UHFFFAOYSA-L dithionite(2-) Chemical compound [O-]S(=O)S([O-])=O GRWZHXKQBITJKP-UHFFFAOYSA-L 0.000 claims description 6
- 238000007731 hot pressing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 4
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 3
- FGRVOLIFQGXPCT-UHFFFAOYSA-L dipotassium;dioxido-oxo-sulfanylidene-$l^{6}-sulfane Chemical compound [K+].[K+].[O-]S([O-])(=O)=S FGRVOLIFQGXPCT-UHFFFAOYSA-L 0.000 claims description 3
- DJEHXEMURTVAOE-UHFFFAOYSA-M potassium bisulfite Chemical compound [K+].OS([O-])=O DJEHXEMURTVAOE-UHFFFAOYSA-M 0.000 claims description 3
- 229940099427 potassium bisulfite Drugs 0.000 claims description 3
- 235000010259 potassium hydrogen sulphite Nutrition 0.000 claims description 3
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 3
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 3
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 3
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical group [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 3
- JVBXVOWTABLYPX-UHFFFAOYSA-L sodium dithionite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])=O JVBXVOWTABLYPX-UHFFFAOYSA-L 0.000 claims description 3
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 3
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 3
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 3
- 241000234588 Canna indica Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 37
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 229910052717 sulfur Inorganic materials 0.000 abstract description 3
- 239000011593 sulfur Substances 0.000 abstract description 3
- 241001629511 Litchi Species 0.000 abstract 5
- 238000012856 packing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
- 230000008859 change Effects 0.000 description 7
- 235000021022 fresh fruits Nutrition 0.000 description 7
- 244000183278 Nephelium litchi Species 0.000 description 6
- 239000005864 Sulphur Substances 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 5
- 244000292211 Canna coccinea Species 0.000 description 4
- 239000003086 colorant Substances 0.000 description 4
- 238000003306 harvesting Methods 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000003912 environmental pollution Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000237538 Solenidae Species 0.000 description 2
- 235000020639 clam Nutrition 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Chemical compound CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 241000234587 Canna Species 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 241001185697 Fenestella Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005530 etching Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000036387 respiratory rate Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Packages (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a fresh-keeping method of litchi, which has the advantages that the operation is simple and convenient, the device investment is little, the refreshing cost is low, the environment can not be polluted, the materials of a device can not be corroded, the pulp flavor and the color of the litchi can not be influenced, the fruit structure can not be damaged, the bright red peel can be recovered easily, the residual quantity of sulfur is low and the method is suitable for the industrialization production. A fresh-keeping package is used by the method of the invention for packing litchis, an antistaling agent is wrapped in the fresh-keeping package which is stored in a natural-convection type icebox or cold cupboard after the fresh-keeping package is sealed, the temperature of the icebox or the cold cupboard is controlled within 1 to 7 DEG C, The relative humidity is 83 to 95 percent, and the sulfur dioxide gas that is slowly released from the antistaling agent is evenly filled with the whole space of the fresh-keeping package for suffocating litchi peels for 36 to 120 hours; after that, the fresh-keeping package and the litchis are positioned in the icebox or the cold cupboard for refreshing and storage, the temperature in the icebox or the cold cupboard is controlled within 1 to 7 DEG C, the relative humidity is 83 to 95 percent and the oxygen content in air is 3 to 8 percent. The invention can be applied in the fruit fresh-keeping field.
Description
Technical field
The present invention relates to a kind of lichee fresh-keeping process.
Background technology
Lichee is to be difficult to one of fruit of fresh-retaining preserving most, and brown stain, qualitative change and rotten the change are taken place after the harvesting soon, prevents that wherein pericarp browning from being the difficulty in the difficulty, also is the key point of lichee fresh-keeping storage.The fresh-keeping lichee of widespread usage sulfur treatment methods scale is to prevent the lichee pericarp brown stain at present; sulfur treatment methods commonly used is a sulfur dioxide fumigation; the cubicle of a sealing soon or an airtight big jar are as between stifling; abundant burning Cosan, or regularly discharge sulfur dioxide gas and between stifling, fumigate lichee with being contained in high-pressure liquid sulfur dioxide in the high-pressure cylinder.Because concentration of SO 2 gas is higher when stifling, stifling lichee is short, can make its red peel take off into yellow green in 20～30 minutes, but so stifling, the bad control of concentration of SO 2 gas.The method plays fresh-keeping and the corrosion-resistant double action to fresh-keeping lichee, so handle through sulphur, brown stain can not take place in lichee pericarp, handle its fruit colour of back through blowing and partly recover red but become matt or bleached, pulp colour by original sparkling and crystal-clear transparent become mute white, some also can have the sulphur flavor local flavor souring, fruit structure is destroyed, easily breaks, and seriously exists sulphur residual, destroy surrounding environment, also can the etching apparatus material.In addition, also useful sulfur dioxide releasing agent slowly discharges the stifling litchi fruits of sulfur dioxide gas, reasons such as, refrigerating equipment supporting imperfection poor owing to the packaging bag transparent performance that adopts, fresh-keeping effect is very undesirable, and inevitably litchi fruits is damaged.
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, a kind of lichee fresh-keeping process is provided, and this method is simple to operation, and equipment investment is little, fresh-keeping cost is low, free from environmental pollution, do not corrode equipment and materials, do not influence litchi pulp local flavor and color, do not destroy fruit structure, it is scarlet easily to recover fruit colour, and sulphur is residual low, is suitable for industrial-scale production.
The technical solution adopted in the present invention is: the present invention packs lichee with freshness protection package, described freshness protection package is made by the polypropylene spunbond nonwoven, described polypropylene spunbond nonwoven be 10 the gram/square metre～250 the gram/square metre nonwoven, at least be provided with a observation window by the overlay sealing in described freshness protection package side, the legal processing of hot pressing is adopted in the observation window on the described freshness protection package and the sealing of sack, the antistaling agent bag is placed described freshness protection package, described antistaling agent is (15～50) by weight ratio mainly: the edible canna powder and the sulfur dioxide releasing agent of (1～3) are formed, described sulfur dioxide releasing agent can discharge bisulfites or the pyrosulfite or the dithionite of sulfur dioxide for chance water and air, to want the fresh-keeping lichee and the weight ratio of described antistaling agent be 1000: (20～56), after sealing, described freshness protection package leaves in free convection formula freezer or the free convection formula refrigerator, the temperature of controlling described freezer or described refrigerator is 1～7 ℃, relative humidity is 83%～95%, described antistaling agent slowly discharges sulfur dioxide gas and is full of the stifling lichee pericarp in whole space in the described freshness protection package equably, it is dark green that its red peel is taken off into, and the stifling lichee time is 36～120 hours; Afterwards described freshness protection package is positioned in free convection formula freezer or free convection formula refrigerator or forced convertion formula freezer or the forced convertion formula refrigerator together with lichee and carries out fresh-retaining preserving, the temperature of controlling described freezer or described refrigerator is 1～7 ℃, relative humidity is 83%～95%, and oxygen content is 3%～8% in the air.
Optimally, described bisulfites is sodium hydrogensulfite or potassium bisulfite; Described pyrosulfite is sodium pyrosulfite or potassium metabisulfite; Described dithionite are sodium dithionite or potassium hyposulfite.
The invention has the beneficial effects as follows: because the present invention adopts free convection formula freezer or free convection formula refrigerator to make lichee cooling storage bay at lichee fresh-keeping in earlier stage, can discharge the concentration of SO 2 gas that dosage is controlled stifling lichee well by sulfur dioxide in the adjusting antistaling agent, the evaporation structure and the operation principle that are to cool off air with the difference of forced convertion formula freezer or forced convertion formula refrigerator are different, the evaporimeter comb of free convection formula freezer (cabinet) is installed on the interior perisporium in storehouse (cabinet), during refrigeration machine work, the air of close evaporimeter comb contacts with evaporimeter and is cooled, air themperature descends, its density increases nature and sinks, and the hot-air density on next door relatively reduces and rises, form free convection, the flow velocity of air is very slow, free convection formula freezer (cabinet) is though cooling is slower, heat transfer coefficient is lower, but but can not have influence on antistaling agent and in discharging the sulfur dioxide gas process, act on smooth and easy flowing in the freshness protection package because of gravity, can not take away the micro-sulfur dioxide gas in the freshness protection package yet, thereby guaranteed concentration of SO 2 gas suitable in the freshness protection package, made the litchi fruits in its stifling equably freshness protection package; And the evaporimeter of forced convertion formula freezer (cabinet) is made up of with ribbing of several rows' coil pipe and blower fan, rely on the positive action of blower fan, air in the space that is cooled is flow through between the fin of coil pipe group, the flow velocity of air is very fast, be easy to take away part even whole sulfur dioxide gas in the freshness protection package, thereby make the litchi fruits in the freshness protection package not reach the fumigating effect of expection even not have effect, therefore, the present invention is simple to operation, equipment investment is little, and fresh-keeping cost is low, and is free from environmental pollution, do not corrode equipment and materials, do not influence litchi pulp local flavor and color, do not destroy fruit structure, it is scarlet easily to recover fruit colour, sulphur is residual low, is suitable for industrial-scale production;
Because freshness protection package of the present invention is made by the polypropylene spunbond nonwoven, described polypropylene spunbond nonwoven be 10 the gram/square metre～250 the gram/square metre nonwoven, at least be provided with a observation window by the overlay sealing in described freshness protection package side, the legal processing of hot pressing is adopted in the observation window on the described freshness protection package and the sealing of sack, the hydroscopicity of polypropylene spunbond nonwoven approaches zero, therefore the polypropylene spunbond nonwoven is non-hygroscopic, do not go mouldy, transmissibility is good, so the freshness protection package sealing of selecting for use the nonwoven of different densities to make is good, aeration is moderate, water penetration is moderate, membranous wall does not coagulate water, fresh-keeping effect is good, long fresh-keeping period, environmentally-friendly sanitary, simple in structure, low cost of manufacture;
Because antistaling agent of the present invention is (15～50) by weight ratio mainly: the edible canna powder and the sulfur dioxide releasing agent of (1～3) are formed, described sulfur dioxide releasing agent can discharge bisulfites or the pyrosulfite or the dithionite of sulfur dioxide for chance water and air, the starch that described antistaling agent is processed into a kind of plant material---edible canna powder is a carrier, because the edible canna powder has edible, to the human body nonhazardous and the feature of effects such as mould fungus inhibition activity and expelling parasite is arranged, the sulfur dioxide releasing agent is met water and air can discharge sulfur dioxide, and amount is controlled suitably, so this antistaling agent good refreshing effect, to the human body nonhazardous, free from environmental pollution, do not influence the fruit taste, and can eliminate the lichee pericarp brown stain effectively, prevent the qualitative change of fruit, the natural colour that keeps pericarp to greatest extent, small investment when it uses, cost is low, be suitable for batch production production, the sulfur dioxide releasing agent only limits to as antistaling agent, can not be used as bactericide, anticorrisive agent, can only the nonoculture antistaling agent, because dosage is less, use carrier carriedly, prevent that the effect of lichee pericarp brown stain is comparatively obvious.
The specific embodiment
The lichee harvest season in 2007, the applicant is to carry out 8 bags of black leaves in 2 cubic metres of free convection formula refrigerators at a volume, 16 bags of honey field of razor clams, 6 bags of Huaihe River branches are 30 bags of every bag of 10kg of totally three kinds 300kg lichee fresh-keeping storage test altogether, its process is: earlier the freshness protection package liner is had on the plastic crate of ventilative fenestella bottom reaching all around, then the lichee of choosing through choosing fruit program is put into described freshness protection package, fruit top keeps flat an amount of antistaling agent bag of a bag, bag seals, put into fresh-retaining preserving in the described free convection formula refrigerator after the basket capping, the temperature of described free convection formula refrigerator is controlled at 1～7 ℃, relative humidity is controlled at 83%～95%, and described antistaling agent slowly discharges sulfur dioxide gas and is full of the stifling lichee pericarp in whole space in the described freshness protection package equably; After the stifling 72 hours lichee time, open 30 bags of fresh-keeping lichee, find that whole lichee pericarp colors take off into dark green or yellow green, there wherein have 8 bags of black leaves, 16 bags of honey field of razor clams, 2 bags of Huaihe River branch fruit colours to take off into to be dark green, and 4 bags of Huaihe River branch fruit colours take off into yellow green.In the test, it is normal value A that 8 bags of black leaves, 16 bags of used antistaling agent sulfur dioxide of the honey field of razor clam discharge dosage, and stifling back lichee pericarp color all takes off into dark green, with the naked eye sees no significant difference; And 2 bags of used antistaling agent sulfur dioxide release dosage of Huaihe River branch are normal value A, stifling back lichee pericarp color takes off into dark green, the used antistaling agent sulfur dioxide release dosage of other 4 bags of Huaihe River branches is 1.2 times of normal value A, and stifling back lichee pericarp color takes off into yellow green; The strip off pericarp is seen the pulp look, and pericarp takes off into dark green pulp look and keeps sparkling and crystal-clear transparent as the original fresh fruit, and pericarp takes off into yellowish green pulp look by the original sparkling and crystal-clear transparent mute white that becomes.
Fresh-keeping lichee is deposited three days (72 hours) at free convection formula refrigerator, the above stifling lichee time can be controlled at 36～120 hours scopes, the lichee pericarp color take off into dark green after, take antistaling agent bag in the freshness protection package away, can certainly not take antistaling agent bag in the freshness protection package away, the fresh-retaining preserving test is carried out in continuation in free convection formula refrigerator, regulation and control refrigerator temperature is 1～7 ℃, relative humidity is 83%～95%, oxygen content is 3%～8% in the air, opening freshness protection package after 40 days detects, lichee pericarp returns to fresh fruit skin color substantially, fruit is strong full, black leaf, it is sparkling and crystal-clear transparent that the honey field of razor clam and stifling back lichee pericarp color take off into 2 bags of dark green Huaihe River branch pulp, and flavor taste and fresh fruit do not have notable difference; And stifling back lichee pericarp color takes off into the mute white of yellowish green 4 bags of Huaihe River branch pulp, and it is denseer to taste tart flavour, and some also has the sulphur flavor.On July 20th, 2007, the black leaf of fresh-retaining preserving is tested to the 41st day, we from 8 bags of black leaves 4～5 lichee of every bag of random sampling totally 36 724g deliver to Guangzhou agricultural standard and carry out the sulfur dioxide residue detection with monitoring center, testing result is: 8.36mg/kg.
We carried out the fresh-keeping process of the test of other forced convertion formula freezers (cabinet) of repeatedly unloading 2004～2006 years lichee harvest seasons, be about to fresh-keeping lichee after free convection formula refrigerator is deposited three days (72 hours), the lichee unloading is put into Forced Air Convection formula freezer (cabinet) lining carries out fresh-retaining preserving, also must be above-mentioned result of the test.In this time testing the lichee harvest season in 2007, we do not carry out unloading.It seems from test in above several years, as long as the temperature of freezer (cabinet) controlled well is 1～7 ℃, relative humidity is 83%～95%, and oxygen content is 3%～8% in the air, lichee can fresh-retaining preserving 40～60 days, and fruit colour, completely filled fruit degree, pulp flavor mouthfeel and fresh fruit do not have notable difference.
The applicant once carried out the lichee fresh-keeping storage test at several forced convertion formula freezer numbers batch every batch 4～6 baskets (bag) according to above program, open freshness protection package after 36～120 hours and detect the following situation of finding: the lichee of (1) basket (bag) central authorities about 25% is evenly stifling by sulfur dioxide, fruit colour takes off into dark green, the stifling not effect of the lichee of all the other about 75% close basket walls, fruit colour is variation not; (2) the part fruit colour of basket (bag) interior part lichee takes off into dark greenly, and remainder lichee and this other fruit colours of part lichee all do not change; (3) whole basket (bag) lichee pericarp color does not change.Above-mentioned part lichee is continued the fresh-retaining preserving test, the result has only fruit colour to take off into dark green lichee can go down by the long period fresh-retaining preserving, fruit colour returns to fresh fruit skin color substantially in the process of ingress of air, pulp matter is good, and local flavor is distinguished the flavor of near fresh fruit.The lichee that whole fruit colour does not have to change and the firm look of part pericarp not have to change is in fresh-retaining preserving its pericarp generation brown stain of the left and right sides in 20 days, the rotten corruption of pulp after two, three days.Above-mentioned part lichee is done the stifling test of secondary, add an amount of antistaling agent again, put free convection formula refrigerator into, check after 36～120 hours and find that lichee pericarp all takes off into dark green.
Freshness protection package used in the present invention is to be made by the polypropylene spunbond nonwoven, described polypropylene spunbond nonwoven be 10 the gram/square metre～250 the gram/square metre nonwoven, be provided with the observation window that is sealed by overlay in described freshness protection package side, the legal processing of hot pressing is adopted in the observation window on the described freshness protection package and the sealing of sack.Described freshness protection package can cut randomly as required, opens an observation window earlier on polypropylene spunbond nonwoven cloth sheet appropriate location, gets a corresponding overlay, makes transparent window with the hot pressing method, makes freshness protection package.Described hot pressing is legal to be with the sack fusing of the temperature that is higher than the polypropylene fibre fusing point with described freshness protection package, under certain pressure two sacks is pinched together and cooling then, is about to described freshness protection package sack sealing.The bag of again fruit, vegetables being packed into seals, and carries out preservation and freshness, and described freshness protection package can directly be seen the fresh-keeping situation of fruit and vegetable, does not destroy freshness protection package again.Described freshness protection package can be handled in conjunction with antistaling agent, the cryopreservation condition is carried out preservation and freshness to certain fruits and vegetables, and fresh-keeping effect is good than polyethylene film, polypropylene screen, polychloroethylene film etc. all.Because described freshness protection package water penetration is good, can get rid of fresh-keeping fruit, vegetables surrounding environment redundant moisture, can not form wet condition, can not cause rottenly, can make fruit, vegetables keep original delicate flavour, freshness date prolongs; Plant cells such as fruit, vegetables are also carrying out respiration in the storage fresh-keeping process simultaneously, can produce CO in respiratory
2, consume oxygen and nutriment, because this Fruit and vegetable preserving bag good air permeability is discharged unnecessary CO
2, see through an amount of O
2, keep suitable CO in the bag
2And O
2Content with the respiration of control fruits and vegetables cell and make it respiratory rate and drop to minimumly, not only guarantees the survival of fruits and vegetables cell but also be unlikely to consume too many nutriment.
Antistaling agent of the present invention is (15～50) by weight ratio mainly: the edible canna powder and the sulfur dioxide releasing agent of (1～3) are formed, and described sulfur dioxide releasing agent can discharge any one of pyrosulfite such as bisulfites such as the sodium hydrogensulfite of sulfur dioxide or potassium bisulfite or sodium pyrosulfite or potassium metabisulfite or dithionite such as sodium dithionite or potassium hyposulfite for meeting water and air.To want the fresh-keeping lichee and the weight ratio of described antistaling agent be 1000: (20～56).
It is as follows that the present invention places the operation of freshness protection package and antistaling agent: earlier with the freshness protection package liner in plastic crate, then with weighing in advance without precooling, do not make any antiseptic lichee and put into freshness protection package, again the antistaling agent bag is placed freshness protection package, the bag tying, the basket capping, be housed in free convection formula refrigerator (storehouse) lining, adopt " junction of the edges of two sheets of paper formula " stacking.The operation of refrigerator of the present invention (storehouse) is as follows: the temperature of having regulated and control refrigerator (storehouse) is 1～7 ℃, and relative humidity is 83%～95%, preserves after 36～120 hours stifling fruit program and finishes substantially; Spot-check each position some baskets (bag) lichee, observe the fumigated situation of its fruit,, then can take the antistaling agent bag away and continue storage if evenly stifling.The temperature that refrigerator (storehouse) has been regulated and control in attention is 1～7 ℃, and relative humidity is 83%～95%, and oxygen content is 3%～8% in the air, and proper ventilation makes pericarp return to the fresh fruit redness gradually in storage.
Method of the present invention except that can to lichee carry out fresh-keeping, fruit such as longan are also had same fresh-keeping effect.
The present invention can be widely used in field of fruit freshness keeping.
Claims (2)
1. lichee fresh-keeping process, it is characterized in that: pack lichee with freshness protection package, described freshness protection package is made by the polypropylene spunbond nonwoven, described polypropylene spunbond nonwoven be 10 the gram/square metre～250 the gram/square metre nonwoven, at least be provided with a observation window by the overlay sealing in described freshness protection package side, the legal processing of hot pressing is adopted in the observation window on the described freshness protection package and the sealing of sack, the antistaling agent bag is placed described freshness protection package, described antistaling agent is (15～50) by weight ratio mainly: the edible canna powder and the sulfur dioxide releasing agent of (1～3) are formed, described sulfur dioxide releasing agent can discharge bisulfites or the pyrosulfite or the dithionite of sulfur dioxide for chance water and air, to want the fresh-keeping lichee and the weight ratio of described antistaling agent be 1000: (20～56), after sealing, described freshness protection package leaves in free convection formula freezer or the free convection formula refrigerator, the temperature of controlling described freezer or described refrigerator is 1～7 ℃, relative humidity is 83%～95%, described antistaling agent slowly discharges sulfur dioxide gas and is full of the stifling lichee pericarp in whole space in the described freshness protection package equably, it is dark green that its red peel is taken off into, and the stifling lichee time is 36～120 hours; Afterwards described freshness protection package is positioned in free convection formula freezer or free convection formula refrigerator or forced convertion formula freezer or the forced convertion formula refrigerator together with lichee and carries out fresh-retaining preserving, the temperature of controlling described freezer or described refrigerator is 1～7 ℃, relative humidity is 83%～95%, and oxygen content is 3%～8% in the air.
2. a kind of lichee fresh-keeping process according to claim 1 is characterized in that: described bisulfites is sodium hydrogensulfite or potassium bisulfite; Described pyrosulfite is sodium pyrosulfite or potassium metabisulfite; Described dithionite are sodium dithionite or potassium hyposulfite.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100302092A CN101385481B (en) | 2007-09-13 | 2007-09-13 | Lichee fresh-keeping process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100302092A CN101385481B (en) | 2007-09-13 | 2007-09-13 | Lichee fresh-keeping process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101385481A CN101385481A (en) | 2009-03-18 |
| CN101385481B true CN101385481B (en) | 2011-08-17 |
Family
ID=40475317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100302092A Expired - Fee Related CN101385481B (en) | 2007-09-13 | 2007-09-13 | Lichee fresh-keeping process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101385481B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018026B (en) * | 2010-11-23 | 2012-12-26 | 华南农业大学 | Leechee color protecting and preserving method and leechee color protecting and preserving treatment solution |
| CL2012001013A1 (en) * | 2012-04-20 | 2013-01-25 | Raab Camalaez Cristian Alberto | Fruit gasification method with fruit so2, which comprises cooling and optionally moistening the fruit prior to gasification; and I set aside to perform said method. |
| CN103704322A (en) * | 2013-12-05 | 2014-04-09 | 天津市傲绿农副产品集团股份有限公司 | Minisize differential-pressure-type rapid precooling and gas fumigation device |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6093433A (en) * | 1998-07-26 | 2000-07-25 | Juran Metal Works Ltd. | Process for preserving product quality of lychee |
| CN1436702A (en) * | 2003-02-18 | 2003-08-20 | 黄海雄 | Fruit and vegetable preserving bag |
| CN1453540A (en) * | 2003-05-29 | 2003-11-05 | 上海交通大学 | Directly cooling refrigerator with forced convective refrigerating compartment |
| WO2006058471A1 (en) * | 2004-12-02 | 2006-06-08 | Lianke Xu | The technology of fresh keeping litchi |
| CN1965660A (en) * | 2006-11-27 | 2007-05-23 | 华南理工大学 | Fresh-keeping method for lichee |
-
2007
- 2007-09-13 CN CN2007100302092A patent/CN101385481B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6093433A (en) * | 1998-07-26 | 2000-07-25 | Juran Metal Works Ltd. | Process for preserving product quality of lychee |
| CN1436702A (en) * | 2003-02-18 | 2003-08-20 | 黄海雄 | Fruit and vegetable preserving bag |
| CN1453540A (en) * | 2003-05-29 | 2003-11-05 | 上海交通大学 | Directly cooling refrigerator with forced convective refrigerating compartment |
| WO2006058471A1 (en) * | 2004-12-02 | 2006-06-08 | Lianke Xu | The technology of fresh keeping litchi |
| CN1965660A (en) * | 2006-11-27 | 2007-05-23 | 华南理工大学 | Fresh-keeping method for lichee |
Non-Patent Citations (1)
| Title |
|---|
| 黄海雄等.防止荔枝果皮褐变的技术方法.《广东农业科学》.2006,(第3期),106-107. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101385481A (en) | 2009-03-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kader et al. | Modified atmosphere packaging of fruits and vegetables | |
| CA2072967C (en) | Method of packaging perishable food or horticultural products | |
| US5908649A (en) | Package for perishable food and horticultural products | |
| US3450543A (en) | Method of packaging perishable plant foods to prolong storage life | |
| US5747082A (en) | Package for perishable food and horticultural products | |
| US5505950A (en) | Method of packaging perishable food or horticultural products | |
| Mangaraj et al. | Modified atmosphere packaging of fruits and vegetables for extending shelf-life-A review | |
| Gariepy et al. | Precooling and modified atmosphere storage of green asparagus | |
| CN102461651B (en) | A kind of fresh-keeping method of tangerine with leaves | |
| CA2698005C (en) | Method for controlling banana and plantain quality by packaging | |
| CN102626131A (en) | Controlled atmosphere fresh-keeping method for Yaoshan snow pears | |
| CN104256214B (en) | Preparation method of pure natural dried osmanthus and product thereof | |
| CN102893773A (en) | Air conditioning preservation method for Dendrobium | |
| CN101473869B (en) | Method for controlling cold damage of peach and keeping edible quality | |
| Dhall | Ethylene in post-harvest quality management of horticultural crops: A review | |
| Xu et al. | Extending the shelf life of Victoria table grapes by high permeability and fungicide packaging at room temperature | |
| US3502485A (en) | Process and device for preserving plant products by means of bactericidal gas | |
| CN101385481B (en) | Lichee fresh-keeping process | |
| CN103749649A (en) | Honey peach heat treatment storage and preservation technology | |
| Shakeel et al. | Postharvest management of fruits and vegetables | |
| JPH02175140A (en) | Film for preserving freshness of vegetable and fruit | |
| CN110089557A (en) | The essential oil application device and application method fresh-keeping for small-sized fruit air conditioned storage, shelf | |
| CN105961573A (en) | Comprehensive storage and freshness-retaining method for needle mushrooms | |
| Riquelme et al. | Packaging of fruits and vegetables: recent results | |
| Jacomino et al. | Evaluation of plastic packages for guava refrigerated preservation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110817 |