Survey of Sulfur Dioxide Residues in Litchi Preservation Process in Hainan Province

Ning Li Qi; Tao Li; Hui Ling Zhou; Chun Liang Yang

doi:10.4028/www.scientific.net/AMM.713-715.2920

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 713-715Survey of Sulfur Dioxide Residues in Litchi...

Survey of Sulfur Dioxide Residues in Litchi Preservation Process in Hainan Province

Abstract:

Lychee (LYchee chinensis) is a tropical, subtropical climate zone of special fruit, the“southern good fruit” ,China is the world’ largest producer of litchi, commercial long history of cultivation. Is also one of the most competitive on the international fruit market fruit present. Litchi fruit flavor is unique, colorful, nutrient-rich, loved by the people. But its fruit ripening is in the hot season, due to post-harvest browning (loss of red) and fruit rot rapid deterioration leaving the fruit, post harvest life at room temperature is less than three days, this short postharvest life strictly limits litchi long-distance transportation, sale and consumption.

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Periodical:

Applied Mechanics and Materials (Volumes 713-715)

Pages:

2920-2923

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.713-715.2920

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Online since:

January 2015

Authors:

Ning Li Qi*, Tao Li, Hui Ling Zhou, Chun Liang Yang

Keywords:

Hainan, Lychee, Sulfur Dioxide

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* - Corresponding Author

References

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