A NEW SECRET TO KEEPING LYCHEES FRESH: XIAOYA HYPOCHLOROUS ACID PROTECTS LYCHEES FROM BEING STALE.
The hit TV series "Lychees of Chang'an" depicts Emperor Minghuang of the Tang Dynasty, who, to impress Yang Guifei, sent lychees from Lingnan to Chang'an. To preserve the fruits' color, aroma, and flavor, the entire lychee tree had to be cut down and then transported by express post. This deeply evokes the difficulties of preserving and transporting lychees. Lychees change color in one day, their fragrance in two, their flavor in three, and their color, aroma, and flavor are all gone in the fourth day. Therefore, preserving lychees is a common concern.
Traditional preservation methods are unreliable
Traditional lychee preservation relies on refrigeration, sulfur fumigation or chemical soaking, but there are problems such as residual risks, high costs or unstable effects, which can cause harm to human health and the ecological environment.
A NEW ECOLOGICAL DISINFECTION AND PRESERVATION METHOD - SLIGHTLY ACIDIC HYPOCHLOROUS ACID WATER
Sterilization and disinfection: Hypochlorous acid has strong oxidizing properties and can destroy the cell walls and cell membranes of microorganisms, causing the substances in the cells to leak out, thereby achieving the purpose of sterilization and disinfection. It can effectively inhibit pathogenic microorganisms on the surface and inside of litchi, and reduce rot and deterioration caused by microbial infection.
Inhibits ethylene release: Hypochlorous acid can regulate the respiratory metabolism of litchi after picking and inhibit the release of ethylene, which promotes the ripening and aging of litchi. Delaying the release of ethylene helps to extend the shelf life of litchi.
Reduce oxidation reactions:Hypochlorous acid can reduce the oxidation reaction inside the lychee, reduce problems such as browning of the peel and softening of the flesh caused by oxidation, and maintain the color and taste of the lychee.
CORRECT USE OF HYPOCHLOROUS ACID FOR BETTER PRESERVATION EFFECT
Cleaning treatment:Before using hypochlorous acid to treat litchi, you should first clean the litchi briefly to remove dust, impurities and some attached microorganisms on the surface.
Accurate dilution concentration: The concentration of hypochlorous acid water is a key factor affecting the preservation effect. Generally speaking, the concentration of hypochlorous acid solution used for litchi preservation is more suitable at 50-100ppm.
Preservation method:
1. Soak or spray the lychees with hypochlorous acid solution for 2-10 minutes. After treatment, dry the lychees and store them in a cool, well-ventilated area, or refrigerate them. This, combined with the low temperature, can further extend their shelf life.
2. Freeze the hypochlorous acid solution into ice cubes. This "low temperature + continuous disinfection" process slows respiration and enzyme activity in the lychees, reduces sugar and water loss, and extends their shelf life.
Choosing the right hypochlorous acid product brings peace of mind
The Xiaoya hypochlorous acid generator utilizes advanced electrolysis technology, with flow rates ranging from 0.1 tons/hour to 9 tons/hour, meeting the needs of various scenarios. The device utilizes Xiaoya's patented electrolytic core and a corrosion-resistant full-pipeline design, resulting in high efficiency, low temperature rise, long life, and stable operation. After antibacterial disinfection, it is converted back into water, ensuring safety, no residue, and environmental protection.
