WHY IS LITCHI HARD TO KEEP

"The king of fruits" litchi taste, perhaps in the impression a lot of people like to add more sugar dumplings, in addition to sweet nothing special to recommend it, but if you have the opportunity to litchi taste fresh fruit in the forest, you will find that the scent of lychee is far more "big sugar pills". Why does the color of the lychee change in the blink of an eye? This also begins with the structure of litchi fruit.

The secret of the dying.

Don't look at the shell of lychee (skin) like a body of armor. In fact, it's a "prototype". Not only does this armor not protect them, it can cause a lot of trouble. Epicarp on those "; and "appearance of lobes protuberant, seemingly provides extra protection, in fact, they are not only very thin and its internal organization, there are a lot of gap between many precious moisture to escape through the gap, leaving dry litchi fruit. The skin moisture loss, however, is not entirely to blame, as they quickly water loss, juicy flesh under the skin (is actually called the aril of seed appendages, with apple and peach pulp has a completely different sources, on the anatomical structure is equivalent to connect soybean with pod that dot white tissue) will abandon them, huddled selfishly. The lack of effective moisture content between the skin and pulp determines that the flesh can only die.

But fighting the drought alone is not the worst problem that the skin has to deal with. The polyphenol oxidase and peroxidase inside the skin also come out to make trouble, processing a lot of colorless polyphenols into melanin (Browning). And their processing speed is fast, "one day and color change" is enough to show their work efficiency.

It's a good time to have a fresh, frozen product. In fact, to suppress respiration, you can also start by isolating oxygen. Reducing the amount of oxygen and increasing the amount of carbon dioxide can also help the litchi to rest temporarily. There must be a reader who thinks that it would be better to replace all the oxygen with carbon dioxide instead of keeping it fresh. However, when the concentration of carbon dioxide exceeds 10% of the concentration of the gas, litchi is poisoned, and the ethanol in their bodies accumulates. If you don't want to eat lychees, let's get rid of the idea. In addition to carbon dioxide, methane and ozone also seem to have a similar effect on respiration, but shelf life is still around a month or so.

In addition to freezing and asphyxiation, you can also use the "mask" therapy. On the surface of the lychee, spray bio-fresh liquid or macromolecular plastic wrap, as if to create a separate vacuum packaging for them. However, the cost is still too high, who would like to exchange a round trip ticket and fresh lychee for a pile of lychee?

In addition to the treatment of the means, we can also curate, a little bit to save the face of litchi. This is the purpose of fumigation of sulphur dioxide. Sulfur dioxide can be combined with anthocyanin in litchi peel to maintain the "reddish complexion" of lychee. Moreover, sulfur dioxide can also inhibit the microbe, such as mold, in the litchi fruit. However, given that sulfur dioxide often appears as a primary pollutant in environmental quality reports, let it stand aside.