Research Of Processing Key Technology Of Fresh-cut Green Peppers And Snap Beans

Based on the green peppers(cow-horn pepper) and northeast snap bean as raw material, made a research for preservation technology of the fresh-cut green pepper and the fresh-cut snap bean in the paper, and during the storage of fresh-cut green pepper and the fresh-cut snap bean, explored the the effect of the different cleaning agents, different preservatives, different storage temperature and the different packaging materials for quality of fresh-cut green pepper and the fresh-cut snap bean. The main indexes of experimental determination: the chlorophyll content, polyphenol oxidase, browning rate, weight loss ratio, content of vitamin C, aerobic bacterial count, malondialdehyde(mda) content of fresh-cut green pepper and the fresh-cut snap bean,etc. For fresh-cut processing of the fresh fruit vegetable to determine the key steps, for processing and storage of the green peppers and snap bean provides a theoretical basis. And the main research results were shown as follows:1. Adoptted different cleaning agents respectively, citric acid solution, sodium hypochlorite solution, chlorine dioxide solution, H2 O to clean the fresh-cut green pepper and the fresh-cut snap bean, the results show that the cleaning effect of chlorine dioxide for the snap bean is best,the chlorophyll content and Vitamin C content of snap bean treated by chlorine dioxide solution are higher than other treatment groups, and the MDA content and respiration intensity are lower than other treatment group. As a result, the cleaning effect of the cleaning agent(chlorine dioxide) is the best, and the optimal value of the concentration of chlorine dioxide is 100 mg/L.2. Adoptted different preservatives respectively, ascorbic acid, phytic acid and chitosan to take the H2 O as control group to the fresh cut green pepper and the fresh cut snap bean have a single factor experiment. The experiment results show that:(1) In the single factor experiment of preservatives of fresh-cut green pepper, the optimal value of the concentration of ascorbic acid is 0.20%, the optimal value of the concentration of phytic acid is 0.25%,and the optimal value of the concentration of chitosan is 1.0%,they all can effectively restrain the quality deterioration of fresh-cut green pepper.And from the orthogonal experiment of compound of preservatives can accept: the best preservatives of fresh-cut green pepper by the composition of chitosan solution(it’s concentration is 1.0%), ascorbic acid solution(it’s concentration is 0.25%) and phytic acid solution(it’s concentration is 0.25%),and the main The effect order is ascorbic acid > phytic acid > chitosan.(2) In the single factor experiment of preservatives of fresh-cut snap bean, the optimal value of the concentration of ascorbic acid is 0.25%, the optimal value of the concentration of phytic acid is 0.25%,and the optimal value of the concentration of chitosan is 1.0%, all the three kinds of preservatives can ensure the good sensory quality of fresh-cut snap bean during storage. And from the orthogonal experiment of compound of preservatives can accept: the best preservatives of fresh-cut snap bean by the composition of chitosan solution(it’s concentration is 1.0%), ascorbic acid solution(it’s concentration is 0.30%) and phytic acid solution(it’s concentration is 0.30%),and the main The effect order is ascorbic acid > phytic acid > chitosan.(3) Compound of preservatives of fresh-cut green pepper and fresh-cut snap bean is obtained by doing single factor experiment and orthogonal experiment,and the acceptted compound of preservatives can effectively inhibit the activity of polyphenol oxidase, slow down the speed of the decomposition of chlorophyll and Vc, maintain its sensory quality, and prolong the shelf-life of fresh-cut fruits and vegetables.3. The single factor storage temperature of fresh-cut green pepper and the fresh-cut snap bean was carried out respectively by adopting different(4℃,10℃ and indoor temperature is 25℃)and different packaging materials(Polyethylene bags, PVC keeping fresh membrane with tray and Polyethylene microporous keep-freshing bag), and the experiment results show that during the period of storage, using the same packaging materials, the storage temperature is 4℃, fresh-cut green peppers and snap bean can keep better sensory quality, and the measured parameters which weightlessness rate, the content of polyphenol oxidase and the malondialdehyde content are less than corresponding measured content under other temperature and the content of chlorophyll, vitamin C are higher than other groups, storage effect is better, So, when the storage temperature is 4℃, the storage effect is best. And under the same temperature, taking the microporous Polyethylene microporous keep-freshing bag as keeping fresh membrane, the preservation effect is best, and the moisture and color keeping effect of fresh-cut green pepper and the fresh-cut snap bean are both superior to other groups in this group experiments, and the degree of wilting, splotchy and decay is lower than other groups, the indicators of this group are better than other group,s, So the microporous bag was suited as keep-freshing bag of fresh-cut green pepper and the fresh-cut snap bean. So to be able to see that the effect of taking the microporous Polyethylene microporous keep-freshing bag as keeping fresh membrane of fresh-cut green pepper and the fresh-cut snap bean is best, and stored at 4℃, can effectively extend the shelf-life of fresh-cut fruits and vegetables. The shelf life of fresh-cut green pepper is up to 13 days, and the shelf-life of fresh-cut oil beans is up to 10 days.