Influence of Packaging Methods on the Preserve Quality of Hemi-dried Litchi Fruits
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Abstract:
In order to inhibit browning and microbial growth during the storage of the hemi-dried litchi fruits, the moisture content distribution and water activity of hemi-dried litchi fruits were investigated to explore the effect of packaging processes and materials on the storage of hemi-dried litchi fruits. The results showed that the average moisture content of hemi-dried litchi fruits was 36.51%, and the average aw >0.73. Deoxidizing packaging technology can inhibit enzymatic browning effectively and had significant bacteriostatic effect. It was found that there was a synergetic effect between preservative and deoxidizer and the opacity of packaging materials have no obvious influence on browning. Using common packing technology, hemi-dried litchi fruit browning was fast and similar storage effect was found between different packing materials. Therefore, the cost and appearance can be used as the standards to choose the packaging materials when using common packaging.
