How long can lychee be stored in a cold storage

Litchi can generally be stored in a cold storage for 7-15 days, and the actual storage time is affected by various factors such as cold storage temperature, humidity, lychee maturity, pre cooling treatment method, and packaging method.

1. Cold storage temperature

The suitable refrigeration temperature for lychee is 2-4 degrees Celsius. Too low a temperature can cause the skin to freeze and turn black, while too high a temperature can accelerate respiration and cause the fruit to rot. Professional cold storage facilities need to be equipped with precise temperature control systems to avoid excessive temperature fluctuations. Before storage, it is necessary to gradually cool down and pre cool to avoid sudden temperature changes that may cause cold damage.

2. Humidity Control

The relative humidity of the cold storage should be maintained between 90-95%. Low humidity can cause the fruit peel to lose water and shrink, while high humidity can easily breed mold. Humidifiers can be used to adjust humidity, combined with packaging materials with good breathability. Regularly check the condensation situation in the warehouse and promptly deal with accumulated water.

3. Maturity Influence

Litchi with a maturity of seven or eight has the best storage tolerance. The storage period of fully ripe fruits will be shortened by 3-5 days. During harvesting, the fruit stalks should be preserved to avoid mechanical damage. Before storage, cracked and diseased fruits need to be removed and stored in grades according to size. Fruits with dew on the surface need to be dried before storage.

4. Pre cooling treatment [SEP]: Completing pre cooling within 2 hours after harvesting can extend the shelf life. Commonly used water or air cooling methods can quickly reduce the temperature of the fruit core to below 8 ℃. When processing, it can be soaked in a citric acid solution with a concentration of one thousandth to inhibit browning enzyme activity. After pre cooling, the surface moisture should be fully drained.

5. Packaging Method

It is recommended to use perforated polyethylene bags or plastic baskets for packaging, with each item weighing no more than 5 kilograms. The bag can be filled with absorbent paper and replaced regularly. When using modified atmosphere packaging, the oxygen concentration should be controlled at 3-5% and the carbon dioxide should not exceed 10%. Avoid stacking too high and affecting ventilation.

During the storage period of lychee, the operation status of the cold storage should be checked daily, and the fruit quality should be sampled regularly. If moldy fruits appear, they should be removed immediately. After leaving the warehouse, it is necessary to cool it down in a cool place for 2 hours before consumption to avoid alternating cold and hot stimulation of the stomach and intestines. Short term storage can be refrigerated, and long-term recommendation is to freeze at -18 ℃, but the taste will decrease after thawing. Eating fruits with high vitamin C content together can help improve iron absorption. People with special physical conditions need to control their single consumption to avoid hypoglycemic reactions.