The Research Of Fresh-cut Potato Preservation Technology

The topic of this paper is the preservation of fresh-cut potato, studied the influence of different treatments on fresh-cut potato. Sterilization、color-protection、 coating and so on, with these treatments quality and prolong shelf life of fresh-cut potato can been improved effectively. The color fixative Selecting is determined by a reasonable range of concentrations of ascorbic acid, citric acid and calcium chloride by single factor tests. On this basic, design a orthogonal experimental to chose the optimal concentration ratio. Use sodium alginate, carrageenan as the main film-forming agent to optimize the experiment. Add CMC, sucrose, calcium chloride and so on to determine the best combination by orthogonal design. The impacts of different way of fresh-cut potato’s packaging have been compared,drawn conclusion that Combined with vacuum packaging film can achieve good preservation effect.Test by sensory evaluation of fresh-cut potatoes, physicochemical and microbiological testing, through a series of process optimization preservation effect after treatment. The results show:1、Sterilization、color-protection and coating of a single process for preservation of fresh-cut potato have varying degrees of effectiveness, and a combination of different process test shows that, blanching color-protection and coating combination treatment effect was remarkable.2、The effect of composite color fixative for inhibiting browning of fresh-cut potato is higher than the use of a single species, the combination of Ascorbic acid 0.11%+L- cysteine 0.08%+ citric acid0.48%+ calcium chloride 0.07% was the best through orthogonal test, and protect the color of fresh-cut potato best.3、By adding carboxymethylcellulose, sugar and calcium chloride, sodium alginate film and kara film are the optimization, and gel strength has the certain enhancement, the effect of preservation of fresh-cut potato significantly. Sodium alginate composite film keep water better than carrageenan composite membrane of fresh-cut potato. The best combination of coating agent is: 1.5% sodium alginate, carboxymethylcellulose calcium chloride 0.6% and 0.4%.4、After optimization of process treatment, use PA / PE composite film vacuum packaging manner relative PE sealed packaging is more conducive than maintaining the quality of fresh-cut potatoes, the effect of aspects of its sensory indicators, browning, enzyme activity, dehydration rate significant.