Studies On The Rinsing, Browning Controlling And Packaging Techniques Of Fresh-cut Vegetables

The physiological indices of chlorophyll content, chlorophyll fluorescence, color equation, ion leakage, respiration rate, PPO activity, browning index and ethylene release and the quality of fresh-cut vegetables after washed with different rinsing methods, dipped in different browning inhibitions and packaged with different combinations of O2, CO2 atmospheres were measured during storage period. The results showed that 0.2g· L-1 NaClO had the positive effect on the inhibition of respiration rate to pakchoi in a certain extent, on the maintenance of leafy chlorophyll content and freshness of the leaves, on the reduction of ion leakage from fresh-cut vegetables and keeping the whiteness of cauliflower. The effect of NaClO was stronger than that of 50ml· L-1 H2O2,5g·L-1 SBN, 10mg· L-1 O3 solution and the control/CK. The most effective inhibitor on controlling the browning different fresh-cut vegetables was varied. 1g · L-1 Phytic acid and 10g · L-1 EA were the most suitable browning inhibitor for fresh-cut eggplant; and 10g· L-1 phytic acid was most adequate for bamboo shoot; while 10g · L-1 EA was the best for fresh-cut potato. Vacuum was satisfied to the requirement of fresh-cut taro package and benefit to reduce water loss and to inhibit browning. The treatment of insufflate fresh-cut broccoli with 20mg·L-1 6-BA could delay chlorophyll reduction, inhibit ion leakage increasing and slow down the process of senescence. Fresh-cut broccoli packed with the atmosphere combination of 2.5%O2+7%CO2+90.5%N2 had high Vc and high chlorophyll content, and the senescence of the products was delayed certainly. The gas mixture of 5%O2+ 2%CO2+93%N2 could reduce the rate of respiration, chlorophyll decomposition, membrane breakdown and tissue senescence of pakchoi. The CO2 contents in the packages of fresh-cut vegetables steadily increased during storage period.