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Author(s): |
Xie Chen, College of Materials Science and Technology Beijing Forestry University Beijing, China
Li Li, College of Materials Science and Technology Beijing Forestry University Beijing, China
Jingrui Cai, College of Materials Science and Technology Beijing Forestry University Beijing, China
Mingzhi Wang, College of Materials Science and Technology Beijing Forestry University Beijing, China |
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Abstract: |
The longan is suitable for the tropical zone subtropics in heat season. The flesh fruit is much in juicy, low in acid, high in sugar. The keep fresh techniques are the civilian traditional technique, low temperature gas adjusting technique, medicament preventing decayed technique and smoking sulfur fresh-keeping technique. The experiment used the method of comparative experiments. There were two packaging materials, including PA/PE compound membrane and PE membrane. Each material corresponded two parts of experiments, soaking specific density of NaCl and Vc solution, and boiling the longan in boiling water for 5~10s. The experiment indicated that, the longan after being boiled tasted best but looked a little bad. A certain density of NaCl or Vc solution would increase the speed of rotting. Vc and NaCl mixture could slow down the speed of rotting, keep longan fresh for a long time and make sure that the juicy was sweet. Comparing with common longan on sales, these methods could all reduce the lost of sweet juicy. Also, comparing the two packaging materials, we could see that, PA/PE compound membrane had a better effect to keep longan fresh. On conclusion, it was the most effective fresh-keeping method to use Vc and NaCl mixture and PA/PE compound membrane.
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