Reasons for difficulty in keeping longan fresh and its storage methods

Longan is no stranger to us, because its fruit is nutritious, sweet and juicy, and is loved by the majority of consumers, but because its mature period is in the season of high temperature and humidity, it is short on the market, difficult to store, and easy to rot and lose its edible value. seriously affect the commodity value and sales price of longan. So why is it difficult to keep longan fresh? How should I store it? Let's take a look.

First, the reason why longan is difficult to keep fresh

Longan is mainly produced in our subtropical region, the fruit ripens in the high temperature season, the physiological metabolism is exuberant after harvest, and the fresh fruit is prone to water loss, browning and decay. The reason of decay during storage is mainly caused by fungal latent infection, so the prevention and control of fungal infection before harvest is the key point of longan preservation.

II. Storage and fresh-keeping methods of longan

1. Room temperature storage

You can use antiseptic antistaling agent to dissolve in water and soak longan in it, so that a transparent film can be quickly formed in longan, which can effectively seal stomata, reduce respiratory intensity and prolong fruit senescence. The commonly used anticorrosive and antistaling agents are sec-butylamine, Teketol, clotrimazole, carbendazim and so on.

2. Low temperature storage

Frozen storage is mostly used in low temperature storage, appropriate low temperature can reduce the respiratory intensity of fruit, effectively inhibit the activity of polyphenol oxidase and microbial activity, but the cost is high, so it is not suitable for small and medium-sized fruit growers.

3. Fumigation and preservation

After fumigation with sulfur dioxide, the pericarp of longan will change, and then soaked in acid solution can be restored to the primary color, but it is 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 state forbids sulfur fumigated longan.

4. Blanching and keeping fresh

In this traditional folk fresh-keeping method, the whole ear of the fruit is put into boiling water for 30 to 40 seconds, and the flesh is not scalded, then lifted and hung in the tuyere to dry. After this treatment, the fruit basically remains fresh and tastes sweeter, but the color is not good-looking and difficult to sell.

5. Quick-frozen fresh-keeping

After the fresh fruit is treated with anti-cracking, the temperature of the fruit is reduced to minus 30 degrees within an hour, and it can be stored for a year or more in a cold storage of minus 18 degrees for a long time.

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