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Studies on the Rinsing, Browning Controlling and Packaging Techniques of Fresh-cut Vegetables

Author: LiangDongNi
Tutor: YuZhiFang
School: Nanjing Agricultural College
Course: Of Food Science
Keywords: Fresh cut vegetables Wash Browning Inhibitors Package Physiological changes Quality
CLC: TS255
Type: Master's thesis
Year: 2003
Downloads: 754
Quote: 1
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Abstract


Study different cleaning , protecting color and packaging methods and conditions of the chlorophyll content of fresh-cut vegetables , physiological indicators and sensory quality of the value of chlorophyll fluorescence , color, relative conductivity, respiration intensity , PPO activity and browning index and ethylene production in variation during storage . The results show that , 0.2g · L -1 NaClO cleaning inhibit the respiration of the vegetables , and keep the chlorophyll content and freshness , the permeability of cell membranes to maintain fresh-cut vegetables , keep cauliflower white superior to 50ml · L -1 H 2 O 2 , 5g · L -1 SBN, 10mg · L -1 O 3 water and fresh water . Test screened with fresh-cut vegetables the best browning inhibitor of different . Browning inhibitor for use of fresh-cut eggplant 1g · L -1 phytic acid and 10g L -1 < / sup > EA and other fresh-cut bamboo shoots Zeyi 10g · L -1 phytic acid best fresh-cut potato suitable choice 10g · L -1 < / sup > EA as a browning inhibitor . Vacuum packaging for fresh-cut taro , reduce the loss of water storage in fresh-cut taro , inhibition of fresh-cut taro browning occurs ; using 20mg · L -1 6-BA sprayed with fresh-cut broccoli may be deferred chlorophyll degradation suppress the increase of the relative conductivity , delay aging ; 2.5% O 2 7% CO 2 < / sub > 90.5% N 2 the MAP packaged fresh-cut broccoli Vc content , chlorophyll fluorescence value , significantly delayed the senescence of fresh-cut broccoli : 5% O 2 2 % CO . 2 93% N < sub> 2 gas mixture inhibited the respiration of the vegetables , reduce the chlorophyll degradation rate slowed cell membrane damage and the degree of tissue senescence . Fresh cut vegetables during storage of its bag CO in 2 content with a steady upward trend .

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry
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