The latest litchi storage and preservation technology tutorial

Litchi is a kind of fruit that everyone is familiar with. Litchi has high nutritional value, sweet and delicious taste, juicy and sweet pulp, and is welcomed by many people. Therefore, the planting area of litchi is still very large, after the litchi harvest, it needs to be transported and listed on the market, and in the process of transportation, it is necessary to do a good job of keeping fresh. So the editor today brings you the methods of storage and transportation of litchi. Let's take a look at it.

1. Storage and transportation at room temperature

Storage and transportation at room temperature is the most commonly used method of storage and transportation, mainly through preservatives to achieve the role of keeping litchi fresh. After antiseptic treatment, litchi can be moisturized with plastic film to prevent litchi from browning and decay. For example, if the fruit is soaked with benzoate and ethyl phosphorus aluminum, and then packed with a system film, it can be stored at a temperature of about 30 degrees for about a week. The rotten fruit rate will not exceed 10%, which can ensure safe transportation to the destination and reduce losses.

2. Add ice to cool storage and transportation

Ice cooling storage and transportation is actually a kind of storage and transportation at room temperature. first, the litchi is preservative and precooled, then the litchi is dried, and then packed in polyethylene bags. Put it in the foam box, and add ice to the foam box to cool down, and then sell to the destination as soon as possible. In about five days, litchi is still the same as the one that has just been picked. However, the box is easy to produce a large amount of carbon dioxide, which can easily cause litchi to change its flavor. If there is a slight mismanagement of storage and transportation at room temperature, then the loss is very large, so we should pay more attention to it.

3. Cryogenic storage and transportation

Low temperature storage and transportation is to control the browning of litchi pericarp to keep fresh, reduce the pathological rot of litchi fruit and ensure the quality of litchi fruit. The suitable temperature for low temperature storage and transportation of litchi should be controlled at about 4 degrees, not too low. If it is too low, it will easily lead to cold injury of litchi. For example, in an one-time environment, in January or so, the pericarp begins to turn brown and taste. In the low temperature storage and transportation, we should pay attention to the non-variable temperature, should be properly combined with the atmosphere. But now most of them are stored spontaneously at low temperature, that is, using suitable polyethylene film bags for packaging, storage and transportation.

4. Acid leaching treatment with fumigated sulfur

Sulfur dioxide is the most widely used preservative in many food processing industries, which can inhibit the activity of polyphenol oxidase. Therefore, it can be used to prevent litchi pericarp from browning and achieve the purpose of anticorrosion. First of all, burn the right amount of sulfur powder and fumigate litchi for about 20 minutes. Until the litchi pericarp faded red and gradually became bright yellow. It can also directly release high-pressure sulfur dioxide for fumigation. After fumigation, litchi should be stored at a low temperature of about 1 degree, and the storage time can be as long as 40-50 days.

The above is a brief introduction to the storage and transportation of litchi. That's all for today's introduction. This article is for reference only. I hope it can help you all.