Effect Of Storage Temperature And Heat Treatment On Storage Quality Of Fresh-cut Pitaya

Pitaya,also known as red dragon fruit,is a new kind of tropical fruit,and has certain health care function.With the marketization of fresh-cut fruits and vegetables,fresh-cut pitaya is favored by consumers because of its convenience,hygienic,fresh,nutritional and some other advantages,preservation technology of fresh-cut pitaya arises at the historic moment.Thus,in this paper,red pitaya is used as the test material to study the influence on nutritional quality,physiological biochemistry and microbiological aspects of fresh-cut pitaya with different storage temperature and hot air treatment,in order to provide a scientific basis and theoretical guidance on machining,retaining freshness and extending storage duration of fresh-cut pitaya,the main results are as follows:(1)Different storage temperature(0?4?10 and 20 ?)have a significanteffect on sensory organs,nutritional quality,active oxygen metabolism,antioxidant enzyme activity and microbiological aspects of fresh-cut pitaya.Compared with other temperature,lower temperature(0 and 4 ?)can make fresh-cut pitaya maintain better sensory quality,significantly reduce the weight loss rate,delay the descent velocityof hardness,TA,TSS,Vc and soluble protein content of fresh-cut pitaya,steady the content of anthocyanin;Also,lower temperature(0 and 4?)can inhibit the generation rate of O2-,the content rise of H2O2 and MDA,delay the activity peak of antioxidant enzymes such as SOD and CAT,maintain high activity,ease the damage of active oxygen(ROS)free radicals to fresh-cut pitaya after 10 days'storage,so the aging process was delayed;After 10 days'storage at low temperature(0 and 4?),fresh-cut pitaya can still maintain a lower total number of colonies,mold and yeast count,thereby to extend the storage duration.But,in the end of the storage at 0? may be due to low temperature damage,the fruit color was dimmer than the storage at 4 ?,considering the cost and the requirement on control fridge temperature,4? can be selected.(2).Hot air treatment(40?15min?50?15minand 60?15min)has certain effect on storage quality,active oxygen metabolism,and microbiological aspects of fresh-cut pitaya,thereinto,50? 15 minhot air treatment can significantly reduce the weight loss rate of fresh-cut Pitaya,slow down its hardness,and do no significant effect on color;50? 15 min hot air treatment also can maintain high content of TA,TSS,Vc during storage,play a certain inhibitory effect on reproduction of microorganisms and inhibit the generation rate of O2·-,the content rise of H2O2 and MDA,effectively slow down the damage of active oxygen(ROS)free radicals and the occurrence of membrane peroxidation to fresh-cut pitaya,thereby to delay the senescence of fresh-cut pitaya and maintain good storage quality.