2? Low-temperature storage combined with anti-corrosion agent This method is a kind of fresh-keeping technology that is studied by the longan preservation workers. It is also the most commonly used method in business. The longan is not resistant to storage, and it is quickly degraded at room temperature. The combination of low-temperature drug storage is currently the safest method of preservation. There are a variety of agents suitable for longan preservation, some of which are widely used, and some of which are self-administered by researchers. They are still in the experimental stage and have certain preservation effects. Here are some of the more common and effective anti-corrosion preservation technology. (1) sec-butylamine preservative preservation: There are two methods for the use of sec-butylamine: fumigation and fruit-immersion, and fumigation is more effective than dipping. Fumigation treatment method is longan fruit into a plastic bag, with 0.15ml/kg concentration of sec-butylamine smoked fruit, sealed for 24 hours, open the bag mouth, stored in 6-8 °C refrigerator. The method of soaking the fruit is to dilute the sec-butylamine stock solution 30 times, soak the fruit for 10 minutes, collect and dry it, bag it, and store it in a refrigerator at 6~8°C. After storage for one month, the good fruit rate of fumigation was 99.05% on average, the good fruit rate was 97.3% in the fruit-dip method, and only 39.6% in the control group not treated with sec-butylamine. The application of sec-butylamine fumigation in the production of thin film large account closed storage combined with low-temperature storage is good, able to keep fresh for 38 days. (2) Other types of preservatives: Tests have shown that carbendazim, thiophanate-methyl, benzoic acid, texdol, imazalil, 2,4-D, gibberellin, cytokinin, etc. all have longan fruits. A certain degree of preservation and preservation. The formula of Longan Antiseptic and Preservative A was selected by South China Agricultural University, and the preservation effect was better than the above-mentioned various agents. It was stored at room temperature for 7 days and the good fruit rate was 87%. Based on this, adding 2,4-D and gibberellin have a better effect. 3? Sulfur dioxide preservation method: Among the various methods of preservation of longan, the effect of the treatment with sulfur-sulfur is best. Thailand first learned from the grape's sulphur dioxide preservation method, used sulfur dioxide to preserve fresh longan, and used this technology in commercial production and circulation. It is a mature longan preservation technology. The use of smoked sulfur treatment combined with refrigeration, longan fruit storage period and shelf life have been greatly extended, the effect is very good. During fruit storage, peeling does not occur. Fumigation process: fruit picking, fruit selection, packing, entering the smoke room, fumigation, row of sulfur dioxide gas, fruit, pre-cooling, listing or storage. Sulfur dioxide can be prepared by burning sulphur or directly using pure sulfur dioxide gas to control the concentration and quickly fumigate for about 20 minutes. Fifth, packaging, pre-chilled longan post-harvest plastic turnover box, 0.04 mm thick polyethylene film bag jacket, storage effect compared with other types of packaging the best, convenient storage and transportation, but the cost is higher. The use of plastic film packaging (0.02 ~ 0.04 mm thick polyethylene, polypropylene bags) and bamboo sticks package storage effect is slightly inferior to the plastic turnover box, but the impact is not great, and the cost is low. It can also be packed in wooden boxes, calcium plastic boxes or cartons with vents. Mark the outside of the package with the trademark, product name, grade, weight, place of manufacture, specific marking and packaging date. Sixth, the best storage temperature for longan storage is 3 ~ 5 °C, humidity 90% ~ 95%, 35 days after storage, the good fruit rate is still more than 90%. The optimum temperature is slightly different for different varieties, but the storage temperature cannot be higher than 8°C or lower than 0°C. If the temperature is too low, it will cause cold damage or frostbite. If the temperature is too high, the fruit will not be able to control the metabolism and it will accelerate the aging of the fruit. Deterioration. Temperature changes should be avoided during storage. In addition to cryogenic storage, it can also be combined with modified atmosphere or spontaneously controlled atmosphere storage, and its effect is better than simply cryopreservation. The suitable gas ratio for storage of longan fruits is CO2 4% and O2 6-8%. High CO2 concentration (?13%) or low (?3%) are not conducive to longan storage, and have side effects. VII. Sales After the longan is stored on shelves, the key indicator is the shelf life, which is how long the longan can be sold on the shelf. When longan moves from room temperature to cold, there will be condensed water on the surface of the fruit, which will lead to rapid browning of the peel. Therefore, it is possible to adopt a gradual warming method when leaving the storehouse. On the shelf, the lower the temperature, the longer the shelf life. Therefore, if possible, the freezer should be used for sales, and the sales period can be appropriately extended. In short, to do a good job of longan storage and transportation, must pay attention to the post-harvest commercial processing links, and interlocking in order to achieve good results.
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