Ultra-low temperature freezing for lychee
In order to promote the high-quality development of the lychee industry, solve the problems of short-term oversupply and annual shortage of lychees, improve the environmental pollution and economic losses ultimately caused by lychee rot, promote lychee products to the global market, and polish the “golden signboard” of Guangdong lychees, the Guangdong Provincial Agricultural Extension Center and South China Agricultural University held a lychee ultra-low temperature freezing and freshness-locking technology training event from June 19th to June 20th.
On June 19, relevant leaders from the Science and Education Division of the Provincial Department of Agriculture and Rural Affairs, the Provincial Agricultural Technology Extension Center, South China Agricultural University, relevant leaders from the Maoming Municipal Agriculture and Rural Affairs Bureau, leaders of the agricultural technology extension departments of Maoming city and districts (cities), as well as lychee business entities and relevant experts visited the base of Maoming Bixianhui Refrigeration Technology Co., Ltd., a wholly-owned subsidiary of our company Guangzhou Xianhui Refrigeration Technology Co., Ltd., for an in-depth field visit and study.
Under the meticulous guidance of professional technicians, the guests carefully observed the entire process of producing frozen lychees from a close distance, and gained a deeper understanding of the ultra-low temperature freezing and freshness-locking technology. They took up their cameras and mobile phones to record and shoot, not wanting to miss the surprising moment of this technological innovation, and had heated discussions during the visit.
On the morning of June 20, experts, scholars and technical R&D teams in the industry gathered to discuss and share the latest progress of this innovative technology. The research and development team of the lychee ultra-low temperature freezing and freshness-locking project, Professor Cao Yong of South China Agricultural University, shared the key technology of lychee ultra-low temperature freezing and freshness-locking with liquid nitrogen, Professor Zhou Wuyi shared the preservation and storage and transportation packaging materials of frozen lychees, and Professor Wu Weibin shared the research on liquid nitrogen efficient quick freezing technology and equipment for lychees.
We look forward to working with all partners to transform this innovative technology into a powerful driving force for the development of the lychee industry, so that the sweetness of lychees will not only be limited to seasonality, but will become a delicacy that can be shared by the world.。