Litchi storage and preservation

I. Causes of Litchi's post-harvest perishability 1. With a strong respiration 2. The role of enzymes: contains polyphenol oxidase and peroxidase. 3. Effect of ethylene 4. Loss of moisture: Since the peel and pulp are not linked by the transport of tissue, the loss of moisture from the peel is not compensated. 5. Physiological and pathological reasons Physiological reasons: The environment is not suitable, causing physiological disorders. Pathological causes: caused by microbial infection before or after harvesting or mechanical injury. II. Litchi Storage and Transportation Technology 1. Harvesting and pre-harvest treatment: spraying 300-500ppm of aluminum, phosphorus and aluminum. 2. Pre-cooling (1) Put the fruit in the shade or in the temporary fruit shed; (2) Pre-cooling combined with anti-corrosion at the same time; 11000 ppm acetaminophen dipped in 1 to 2 minutes; 2500 to 1000 ppm thiram Mn-Zn soaked 2 to 5 Minutes; 3800ppm BPA + 1000ppm Tektronix 2 to 5 minutes; 4500ppm carbendazim + 1000ppm citric acid 3. Package: Dry and load 0.3 to 0.5mm plastic film bag. 4. Storage (1) Storage at room temperature: 1 Chemical treatment method: 2% sodium hypochlorite dipped in fruit for 3 minutes; 2 After thermochemical treatment: Prepare 500ppm benzene with hot water, T = 53°C+, -1°C, soaking for 2 minutes, Load 0.01-0.02mm thick bags and store for 10 days. (2) Low temperature storage: 1 Low temperature storage: T = 5 ~ 10 °C, R = 85 ~ 95%, storage for 30 days. 2 Quick-freeze storage: After three treatment methods, quick freeze. a. Chemical treatment: After fruit picking, soak fruit for 2 minutes with 10% citric acid + 2% sodium bisulfite, take out and let it dry, place it at -23°C, freeze it, remove it and pack it with a film bag, put it in -18. °C storage, storage for one year. b. Blanching treatment: Put the fruit in boiling water at 100°C for 7 minutes, then put it in 3～5°C ice water and put the fruit in 40~50 seconds. Take it out and put it in 5~10% citric acid. In the +2% salt solution, dip the fruit for 2 minutes, dry it, put it in a film bag, and finally freeze it at -23°C and transfer it to -18°C for one year. (3) Atmosphere storage: Self-regulating atmosphere: The fruit is put into a polyethylene film bag of 0.02 to 0.04 mm thick, then placed at 3 to 10°C and stored for 20 days.

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