The latest reasons why longan is difficult to keep fresh and its storage methods

Longan is familiar to us, it is rich in nutrition, sweet and juicy fruit, deeply loved by consumers, but because of its maturity in the high temperature and humidity season, short listing, difficult to store, easy to rot and lose edible value, seriously affecting the commodity value and sales price of longan. So why is it difficult to keep longan fresh? How to store it? Let's take a look.

1. The reason why longan is difficult to preserve

Longan mainly produced in our subtropical areas, fruit maturity in the high temperature season, after harvest physiological metabolism exuberant, fresh fruit easy to lose water, browning and rot. During storage, the decay was mainly caused by latent infection of fungi, so prevention of fungal infection before harvest was the key point of longan preservation.

II. Storage and preservation methods of longan

1, normal temperature storage

Preservatives can be dissolved in water, and longan can be soaked in it, so that a transparent film can be quickly formed in longan, effectively sealing stomata, reducing respiratory intensity and prolonging fruit senescence. The commonly used preservatives are sec-butylamine, Tektronix, imazole, carbendazim and so on.

2. Low temperature storage

Cryopreservation is mostly used in cold storage. Appropriate low temperature can reduce the respiratory intensity of fruits, effectively inhibit the activity of polyphenol oxidase and microbial activities, but the cost is large, which is not suitable for small and medium-sized fruit farmers.

3, sulfur fumigation preservation

After sulfur dioxide fumigation, longan peel will change, and then soaked in acid solution can be restored to the original color, but not the original fresh color. This method is generally imported fruit, its disadvantage is that the peel and pulp will remain sulfur dioxide, toxic, so the current national leaf stem ban after sulfur fumigation treatment of longan.

4, blanching preservation

This kind of folk traditional preservation method, the whole fruit ears into boiling water for 30~40 seconds, in order not to burn the flesh, then lift, hang in the tuyere to dry. After this treatment, the fruit basically keeps fresh and tastes sweeter, but the color is not good-looking and not easy to sell.

5, frozen preservation

After cracking treatment of fresh fruits, the fruit temperature will be reduced to minus 30 degrees in hours, and in the long-term storage in the cold storage of minus 18 degrees, it can be stored for one year or longer.

The above is an introduction to the reasons why longan is difficult to keep fresh and storage methods. I hope it can help you. If you want to know more about it, please pay attention to us.