How to preserve fresh lychee

Fresh lychee can be preserved for a longer period of time through methods such as refrigeration, freezing, room temperature ventilation, saltwater immersion, and vacuum sealing.

1. Refrigerate storage

Put fresh lychee into a fresh-keeping bag, remove the air from the bag, tie the bag tightly, and place it in the lower compartment of the refrigerator. The refrigeration temperature should be controlled at 4-6 degrees Celsius to store for 3-5 days, and attention should be paid to avoiding mixing with strongly scented foods. The browning of lychee peel is a normal oxidation phenomenon. If the flesh becomes soft or has a wine like taste, it should be discarded immediately.

2. Cryopreservation

After removing lychee branches and leaves, use kitchen paper to absorb surface moisture and lay it flat in a sealed box for freezing. It can be stored for 2-3 months at minus 18 degrees Celsius, and the thawed fruit pulp is more suitable for making desserts or drinks. Freezing can cause changes in cell structure, and the taste is slightly softer after thawing. It is recommended to freeze the shell together to slow down water loss.

3. Store at room temperature with ventilation

Spread the lychee in a bamboo basket or breathable container, and place it in a cool and ventilated place to avoid direct sunlight. It can be stored for 1-2 days in an environment below 25 degrees Celsius, and cracked or spoiled fruits need to be checked and removed daily. This method is suitable for short-term storage, as high temperature and high humidity environments can accelerate mold growth.

4. Salt water soaking and preservation

Soak lychee in 5% diluted salt water for 10 minutes, remove and air dry, then refrigerate. Salt can inhibit bacterial growth and slow down oxidation, and can extend the shelf life by 1-2 days. After soaking, the surface moisture should be thoroughly dried to avoid residual salt affecting the taste. This method is suitable for lychee that is about to be consumed.

5. Vacuum sealed storage

Use a food grade vacuum bag to evacuate the air and seal it. Under refrigeration conditions, it can be kept fresh for about 7 days. A vacuum environment can effectively block oxidation and microbial activity, making it suitable for large-scale storage. During operation, be careful not to squeeze the fruit. Before sealing, use absorbent paper to absorb condensed water. Litchi is a high sugar and perishable fruit, and should be consumed as soon as possible regardless of the storage method used. When purchasing, choose high-quality fruits with bright red skin and smooth scales. There is no need to clean them before storage to avoid damaging the protective layer. It is recommended to control daily consumption within 200g, and patients with diabetes should take it carefully. If signs of decay such as blackening of the fruit stem and exudation of liquid from the flesh are found, consumption should be stopped immediately. Eating with fruits rich in protease such as mangosteen and pineapple can help break down allergenic proteins in lychee.