How to preserve dried lychee for a longer period of time

Dried lychee can be stored for a longer period of time by sealing against moisture, avoiding low temperatures and light, vacuum packaging, regular inspection, and adding desiccants.

1. Seal and prevent moisture

Place dried lychee in a well sealed container to avoid contact with air. A humid environment can easily cause lychee to become soft and moldy due to moisture absorption, so using glass jars or food grade plastic sealed boxes is more effective. After each use, it is necessary to immediately reseal and reduce the number of times the lid is opened, which can effectively reduce the probability of moisture absorption.

2. Store in a cool and dry place at low temperature and avoid light. It is better to keep the temperature below 15 degrees Celsius. High temperatures can accelerate the oxidation of sugar, resulting in darker colors and a harder texture. It can be placed in the refrigerator compartment, but attention should be paid to isolating it from other foods with strong odors to prevent cross contamination and affect quality.

3. Vacuum packaging

uses a vacuum packaging machine to remove air from the bag and seal it, which can isolate oxygen and microorganisms. This method can inhibit bacterial growth and extend the shelf life to more than 6 months. When storing small amounts at home, a straw can be used to manually extract air, and a sealing clip can be used to temporarily replace professional equipment.

4. Regular Inspection

Check the condition of dried lychee every month and promptly identify any moldy or spoiled individuals. If slightly damp, it can be placed in a dryer and baked at a low temperature of 40 degrees Celsius for 10 minutes. If obvious mold or sour taste appears, the entire batch should be discarded. During inspection, be careful to avoid direct contact with your hands to prevent the introduction of new microorganisms.

5. Add desiccant

Place food grade desiccants such as silica gel or quicklime bags at the bottom of the container to continuously absorb environmental moisture. The desiccant and dried lychee should be separated by gauze, and the ineffective desiccant should be replaced regularly. This method is particularly suitable for humid areas in the south and can be used in conjunction with other preservation measures.

Dried lychee has a high sugar content. When stored for a long time, it is recommended to divide it into small portions to avoid repeated opening. Before consumption, observe for insect infestation or clumping. Good quality dried lychee should maintain full flesh and a reddish brown color. Daily storage should be kept away from kitchen fumes and sunlight. If you plan to store for more than six months, consider freezing storage, but the texture may slightly harden after thawing. When storing together with nut foods, special attention should be paid to moisture prevention, as the storage requirements for different ingredients may vary.