08:04 | 25/07/2014 Science - Technology
(VEN) - For prolonged storage and enhanced product diversification and value of lychee, Bac Giang’s People’s Committee in collaboration with scientists have chosen appropriate technological solutions for application in the near future.
Bac Giang’s lychee harvest
According to Tran Minh Quynh from Vietnam Atomic Energy Institute’s Hanoi Irradiation Center, irradiation treatment has been applied to pasteurize several types of fresh foods such as frozen seafood, fruit and dry foods such as powdered spices and herbs.
Recently, the center’s radiation technology research and application team has conducted tests on combination of irradiation technology, carbendazim (CBZ) chemical treatment and cold storage in preservation of Bac Giang’s lychee.
The tested lychee can avoid pests and may be preserved up to three weeks at a temperature of 10-15 degrees Celsius. However, the use of CBZ often leaves residues on fruits, affecting the export of lychee to demanding markets such as Japan, US, and EU.
To solve this problem, the center has collaborated with Bac Giang’s Department of Science and Technology to implement the Preservation of Fresh Lychee by Means of Ionizing Radiation project. The project results showed that 250-350Gy irradiation doses are capable of inhibiting biochemical processes, promoting sweeteners, and inhibiting acidification in lychee, making the fruit fresher for longer, increasing the sweetness, and maintaining the true flavor.
“Irradiation treatment is capable of destroying pests, maintaining quality, prolonging shelf life for lychee, and required for lychee exported to several demanding markets such as Japan, US, and EU,” Tran Minh Quynh said.
According to Prof. Tran Ngoc Lan from the Ministry of Science and Technology’s Regional Research and Development Institute, the ministry has asked the institute to enter into partnership with the Japan based ABI Co., Ltd for receiving the Cells Alive System (CAS) technology and transferring it to Vietnamese companies. In the near future, this technology will be applied to preservation of lychee in Bac Giang.
The CAS technology is patent of ABI Co., Ltd and has been patently recognized in the US, EU and 24 other countries across the world. “CAS is used to preserve objects such as seafood, agricultural products and food products. Products preserved by CAS technology can retain the initial freshness and quality after thawing,” Tran Ngoc Lan said.
According to experts, the CAS technology has been considered one of the most modern food preservation technologies among various chemical, physical and biological food preservation technologies.
After nearly a year of CAS technology research and application, the Regional Research and Development Institute has mastered it and begun to apply it in preservation of some seafood products and kinds of fruit, including Bac Giang’s lychee. The institute will transfer the technology and install CAS related equipment to involved companies in the coming time.
As it is difficult to find out potential markets for Bac Giang’s lychee, post-harvest storage technologies seem to be critical for the local lychee sustainable development. Along with access to current new technologies, Bac Giang should focus more and more on construction and deployment of lychee market and technology research programs in the coming time./.
By Nguyen Tien Dung