Study On Colour Keeping Effect Of Disodium Stannous Citric On Fruits And Vegetables

Disodium Stannous Citrate (DSC) is a new effective antibrowning agent, can control product's color in effect,but which rarely reported about its mechanism in related references. Browning of enzymatic and non-enzymatic is one of most important causes leading to food quality deterioration during fruit and vegetable processing or storage, such as fresh-cut fruits and vegetables , fruit and vegetable juices, fruit and vegetable drinks, which is a very common phenomenon. In this study, DSC as a antibrowning agent, was applied into fruit and vegetable processing in order to control product color effectively. Research,on the one hand, supplied theoretical guidance for the extended application of DSC; on the other hand, had practical significance to promote the development of efficient and safe food additive.Taking fresh-cut lotus root and fresh mushrooms as a typical study, The fresh-cut lotus root and fresh mushrooms were dipped into the DSC solution,studying the antibrowning effect of DSC ,the results showed that DSC has good controlling browning effects, Compared with other antibrowning agents commonly ,the effect of 0.1%DSC had the more obvious effects,quite close to the effect of sodium bisulfite.However,the DSC concentration and treatment time affected color keeping effect.The research had a theoretic guidance for application of DSC.Through analyzing the factors to cause enzymatic browning inhibited by Disodium Stannous Citrate,the results showed that taking fresh-cut lotus root for example,The best condition was that DSC is 0.05%～0.2%, the processing time for 15min, pH range of applications from 3 to 10 , and the effect of DSC in different temperatures on the color-preservation effect includes but not limited.The response to the results was Disodium Stannous Citrate inhibited the PPO effectively,that's why it could protect the colour and of fruits and vegetables.Morever, Disodium Stannous Citrate also possessed the function of antibrowning.The application of the quadric orthogonal rotation combination design, researching DSC inhibiting PPO activity and interaction with citric acid, sodium chloride, ascorbic acid, sodium bisulfite. The results showed that the effect to the polyphenol oxidase activity with different antibrowning agents was in the order of DSC, sodium bisulfite, citric acid, ascorbic acid and sodium chloride; The interactions of DSC with the other three factors have a significant effect, especially with sodium bisulfite,the best concentration range of all agents is that: DSC 0.05%～0.2%, citric acid 0.3%～0.5%, ascorbic acid 0.05%～0.6%, sodium bisulfite 0.05%～0.2%.In accordance with the interaction of DSC with other agents,the effective combination of browning inhibitor that could be used as a substitute for sulfite was also screened.The main results were follows: DSC combination solution was found as substitute for sulfite,it is expected to become a low toxicity, efficient, safe food additive and widely used in food industry.