Effect Of Malonic Acid On Fresh-keeping Of Chives And Chives Stem

Vegetables is a kind of indispensable food for daily life. Vegetables provide essential nutrients to maintain normal metabolism. The intake of vegetables is the main source of dietary fibre, vitamins and minerals. Because the production and supply of vegetables has a strong seasonal, regional, and in many kinds of vegetables in itself likely corruption to be caused by microbial infection, making the post-harvest preservation of vegetables is widespread concern. Additionally, the use of the appropriate storage and preservation methods to extend the freshness of vegetables after the harvest period to become the focus of research.In many vegetable preservation methods, reagent preservation has been widely applied in the study of fruits and vegetables fresh-keeping, because of its low cost, easy operation and easy to integrated comprehensive application with other preservation technology. In this experiment, chives as the object of study, Demonstrated the feasibility of extending the shelf life of chives by malonic acid and other organic acids preservative compound mixed effect; to completation the preliminary study of malonic acid compound preservative for the chives.Firstly, in this research, the preservation ability of malonic acid was studied and it was found that malonic acid can prolong storage periods and keep the quality of chives for longer. After being stored for 10 days, the weightlessness rate, sensory evaluation and the level of enzymatic activity of the treated group is significantly better than the untreated group. Through this experiment, we make sure the optimal concentration of malonic acid is 300mg/L and the suitable processing time is 30 seconds.Through the compound preservation experiments of malonic acid with several common organic acidsin clude citric acid, salicylic acid, ascorbic acid, and lysine. The ingredient of the most efficient reagent and the applicable concentration was discovered. This was through the interaction of the general rotatory design and three factors correlation test and each constituent component. Finally, in the optimal contribution, malonic acid was selected as the main element of the preservation reagent. The concentrations of propylene acid, citric acid, salicylic acid, ascorbic acid were 0.03‰,0.8‰,10.4‰, and 10‰. Respectively considering three aspects, minimum cost, sensory effects and the physiological indexes, this reagent is the best choice.