Effect Of High Oxygen On The Quality Of Fresh-cut Fruits And Vegetables

For the freshness and convenience, fresh-cut fruits and vegetables are growing in popularity. However, the fresh-cut fruits and vegetables organization is destructed by man-made processing, the sensory and nutritional quality deterioration will be showed in the storage. Now the general technology to keep the quality is Modified Atmosphere Packaging. But this will lead to anaerobic breath in package. In this paper, the fresh-cut pears and potatoes were resesrched in high oxygen combined with different pretreatment.The research work mainly included as follow:The research of fresh-cut pears(1) High oxygen(≥70%)can prevented browning. In the packages of food additive combined with high oxygen, when the start oxygen over 76%,the more, the effect better. But in the packages of mild heat pretreatment combined with high oxygen, the best to inhibit browning is the 80-84% of oxygen, more than those the effect began to decrease.(2) The lonely 90% of oxygen may stimulate the hardness of fresh-cut pears to depress.(3) The lonely 90% of oxygen shown a good effect on soluble sugar, but a bad effect on titratable acidity.(4) At the begin of storage, the lonely 90% of oxygen not only was no effective on contain the content of Vc, but also accelerate the lost. So the lonely 90% of oxygen is not suit to keep the quality of fresh-cut pears, but at 2.5% ascorbic acid ,1% calcium Lactate and 80% of oxygen,or 50℃,60min mild heat pretreatment and 92% of oxygen were found good at keep the quality of fresh-cut pears.The research of fresh-cut potatoes(1) The lonely 80% of oxygen was increased the L* change of fresh-cut potatoes.(2) The lonely 80% of oxygen and food additive combined with high oxygen were no effective in keeping the a* of fresh-cut potatoes, the mild heat pretreatment combined with high oxygen can prevent the change only at the last of storage.(3) The lonely 80% of oxygen stimulate the hardness of fresh-cut potatoes to depress.(4) The food additive combined with high oxygen retain the fresh-cut potatoes lost of weigh better than tne lonely 80% of oxygen. And the contents of CO2 in the packages of 90% oxygen less than the 70% oxygen. In the packages of mild heat pretreatment combined with high oxygen, High oxygen(≥80%)can reduce the rate of respiration of fresh-cut potatoes, and the effect of combination better than the lonely high oxygen.So the lonely 80% of oxygen is not suit to keep the quality of fresh-cut potatoes, but at 2.5% ascorbic acid ,0.785% calcium Lactate and 80% of oxygen,or 40℃,20min mild heat pretreatment and 92% of oxygen were found good at keep the quality of fresh-cut potatoes.