Litchi, as the most famous fruit variety in South China, has a considerable impact both at home and abroad, but due to the browning (blackening) that occurs after litchi is picked, the value of the commodity is reduced, which affects its widespread sales.
Litchi has the characteristics of “color change in the first day, fragrant in the second day, change in flavor on the third day, and taste in the fourth dayâ€. This is a sad thing for me who love litchi. However, after many years of trying to sum up experience and lessons learned, a litchi preservation method is simple and convenient, and generally there is no problem in saving for 10 days.
How to save litchi one way:
Cut out the long litchi twigs, then put the lychee into a plastic bag and tie it tightly in a cool place. If possible, soak the plastic bag with lychee into water. In this way, the color, aroma, and taste of lychee remain unchanged after a few days. It should be noted that when selecting lychees, fresh ones should be selected to facilitate long-term preservation
How to save litchi two ways:
The leaves are also effective for prolonging the preservation time of the lychee because the leaves have a bactericidal and antiseptic effect.
How to save litchi three ways:
The heated exhaust method is also a good method of preservation. First put the flesh into the jar, add sugar water, then put it in the exhaust box to heat and exhaust, then seal the can, then put it in boiling water and cook it, after cooling, serve canned sugar litchi. Because of the high temperature treatment, bacteria cannot survive. Provides a new method for preservation of litchi.
How to save litchi four ways:
Put the fresh lychee into 2% sodium hypochlorite solution and soak for about 2 minutes. Drain the water and let it dry. Place it in a carton and put it in a ventilated, dry place. Generally, it can be kept for 7 to 10 days.
How to save litchi five ways:
Put the fresh lychee into boiling water and soak it for a few seconds. Then dip it in 5% citric acid and 2% aqueous sodium chloride solution for about 2 minutes. Pick up and drain the water. Put it in the freezer. Storage, but also protect 2 to 3 weeks will not rot deterioration.
How to save litchi six methods:
After the mature Litchi branches and leaves are removed together and the diseased fruit and small fruit are removed, it is placed in a clean ceramic jar and the appropriate amount of Litchi honey is taken (take Litchi lychee flowers during the flowering season of Litchi Honey, where lychees are abundant in the south, is sold with lychee honey.) After boiling, the pots are allowed to cool, and then they are added to ceramic pots (in order to submerge lychee). Finally, the lids are sealed and the cans are sealed with a wax, stored in a ventilated and dry place. , can be preserved until the New Year's Day next year, during the Spring Festival, as a hospitality to be expected, litchi is still sweet and delicious, delicious as ever.
How to save litchi seven methods:
The fresh lychee fruit is placed in a relatively sealed container, placed at a low temperature of 1-9°C, can be stored for 30 days, and stored at room temperature for 6 days, with little change in quality.
How to save lychee method 8:
In order to preserve the color and flavor of litchi, Litchi can be sprayed with water and placed in a plastic bag to be placed in the refrigerator, where it can be stored at low temperature and high humidity (2 to 4 degrees Celsius and humidity 90% to 95%). Extruding the air in the bag as much as possible can reduce the proportion of oxygen to slow the oxidation rate and improve the preservation effect.
Anthocyanins widely exist in flowering plants (angiosperms), and their content in plants varies greatly with varieties, seasons, climate and maturity[ 5] According to preliminary statistics, anthocyanins are contained in 27 families and 73 genera, such as purple sweet potato, grape, blood orange, red ball cabbage, blueberry, eggplant, cherry, red berry, strawberry, mulberry, hawthorn, morning glory and other plant tissues. Anthocyanins are mainly used in food coloring, dyes, medicine, cosmetics and so on.
Application
Antioxidant and free radical scavenging function
Anthocyanins belong to bioflavonoids, and the main physiological functions of flavonoids are free radical scavenging ability and antioxidant ability. Studies have proved that anthocyanins are the most effective antioxidants and the most powerful free radical scavengers found by human beings. The antioxidant performance of anthocyanins is 50 times higher than that of VE and 20 times higher than that of VC. Purple Sweet Potato Anthocyanin products can scavenge and inhibit - Oh, H2O2 and other reactive oxygen species, especially - Oh is stronger than ascorbic acid, and the scavenging effect is dose-dependent with concentration.
Anti mutation function
The function of anthocyanins not only makes plants present colorful colors, but also active molecules with health functions such as reducing enzyme activity and anti mutation. Studies have shown that the extract with a certain concentration of anthocyanin can effectively prevent carcinogenesis at different stages, but the individual role of anthocyanin is uncertain, partly because anthocyanin is easy to degrade after bioassay after separation from other stable components such as phenols.
Application in food
With the development of science and technology, people pay more and more attention to the safety of Food Additives. The development and utilization of natural additives has become the general trend of the development and use of additives. Anthocyanins can not only be used as nutritional enhancers in food, but also as food preservatives instead of synthetic preservatives such as benzoic acid, and can be used as food colorants in ordinary drinks and food, which meets people's general requirements for natural, safe and healthy food additives.
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