Process for preserving product quality of lychee

Details Process for preserving product quality of lychee Process for preserving product quality of lychee

1999-07-26

2000-07-25

Paden, Carolyn

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Plant derived tissue containing other than potato

426304, 426308, 426310, 426321, 426331, A23B 700

Patent

active

060934336

ABSTRACT:
An improved process for preserving the product quality of lychee fruit, particularly the pericarp color comprising the following steps; (i) treating fresh lychee fruit with cold water; (ii) treating the lychee fruit with hot water; (iii) treating the lychee fruit with hydrochloric acid; (iv) drying the liquid on the fruit.

REFERENCES:
patent: 4751091 (1988-06-01), Nip
patent: 6007855 (1999-12-01), Creed
patent: 6030927 (2000-02-01), Hodgkinson
Gardner 1966 Food Acidulants Allied Chemical Corporation New York p. 7.
Furea 1972 CRC Handbook of Food Additives vol. 1, 2nd Edition CRC Press, Boston p. 867.
Frosts Abstract #353286 Bagshaw Queensland Fruit & Vegetable News 1994 65(11) 12-13.
Frosts Abstract #456732 Jiang et al 1997 Tropical Science 1997 37(3)189-192.
Salunkhe 1984 Postharvest Biotechnology of Fruits vol. II CRC Press Inc, Fluoda p. 77-80.

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