The Latest Techniques and Methods for Litchi Storage, Transportation and Fresh-keeping Tutorial
Litchi is a fruit that everyone is fairly familiar with. Litchi has high nutritional value and a fresh, sweet and delicious taste, with juicy and sweet flesh, and it is welcomed by many people. Therefore, the litchi planting area is still very large at present. After litchi is harvested, it needs to be transported to market, and during transportation, good fresh-keeping work is required. So today, the editor has brought you the storage, transportation and fresh-keeping methods for litchi. Let's take a look together below!
1. Normal-temperature storage and transportation
Normal-temperature storage and transportation is the most commonly used storage and transportation method, mainly achieving the fresh-keeping effect for litchi through preservatives. Litchi that has undergone preservative treatment can be wrapped with plastic film for moisture retention, avoiding browning and rotting of the litchi. For example, if the fruit is dipped with benomyl and fosetyl-aluminum, and then packaged with a systematic film, then at a temperature of about 30 degrees, it can be stored for about one week. The rotten fruit rate will not exceed 10%, which can ensure safe transportation to the destination and reduce losses.
2. Ice-added cooling storage and transportation
Ice-added cooling storage and transportation is actually also a type of normal-temperature storage and transportation. First, carry out preservative treatment and pre-cooling for the litchi, then dry the litchi, and then package it with polyethylene bags. Place it in a foam box, and also add ice cubes to the foam box for cooling, then sell it to the destination as quickly as possible. After about 5 days, the litchi is still no different from freshly picked litchi. However, a large amount of carbon dioxide is easily produced inside the box, which easily causes the litchi to change flavor. And if normal-temperature storage and transportation is slightly improperly managed, then the losses are very large, so everyone should pay more attention.
3. Low-temperature storage and transportation
Low-temperature storage and transportation means carrying out fresh-keeping from the aspect of controlling browning of the litchi peel, reducing pathological rot of the litchi fruit, and ensuring the quality of the fruit. The suitable temperature for low-temperature storage and transportation of litchi should be controlled at about 4 degrees, and it must not be too low, because if it is too low, the litchi is easily damaged by chilling injury. For example, in an environment of 1 degree, after about one month, the peel begins to turn brown and the flavor changes. During low-temperature storage and transportation, note that the temperature must not be changed, and it should be properly combined with controlled atmosphere. However, at present, most still use the method of low-temperature spontaneous storage, that is, using suitable polyethylene film small bags for packaging, storage and transportation.
4. Sulfur fumigation and acid dipping treatment
Sulfur dioxide is one of the most widely used preservatives in many food processing industries, and it can inhibit polyphenol oxidase activity. Therefore, it can be used to prevent browning of the litchi peel and achieve the purpose of preservation. First, burn an appropriate amount of sulfur powder and fumigate the litchi for about 20 minutes. Continue until the color of the litchi peel fades from red and gradually becomes bright yellow. High-pressure sulfur dioxide can also be directly released for fumigation. After sulfur fumigation treatment, the litchi should be stored at a low temperature of about 1 degree, and the storage time can reach as long as about 40-50 days.
The above is a brief introduction to the storage, transportation and fresh-keeping methods for litchi. That is all for today's introduction. This article is for reference only, and I hope it can help everyone!