Study On Technology Of Anti-browning Of Fruits

In this paper, the fruits browning in storing and processing were investigated. Apples, Lingwu jujubes, pears, and yacons were materials, which were using different treatment methods. The experiments focuses on the physiological indexes changes of fruits which were in the fresh, cold storage, fruit juice processing, such as PPO activity, browning degree, the relative conductivity, browning index, and MDA , and the effects of different pharmaceutical applications inhibit browning effect, for the fresh fruit processing and preservation to provide some theoretical basis. The results are as follows:The effects of 1.0%CA, 0.01%SA and 0.3%L-Cys on browning inhibition of fresh-cut apples during storage period were best among the single browning inhibitors. The optimum combination treatment is 0.3%L-Cys+0.0125%SA+1.2%CA, and the optimum time for the fresh-cut apple slices dipping in the solution is 6min ,which can keep the browning degree in super level within 12d.The effects of 1.0%CA, 0.01%SA and 0.3%L-Cys on browning inhibition of fresh-cut pears during storage period were best among the single browning inhibitors. The optimum combination treatment is 0.3%L-Cys+0.01%SA+1.2%CA, and the optimum time for the fresh-cut pear slices dipping in the solution is 9min, which can keep the browning degree is 1.56, PPO activity of fresh-cut pears reached at 35 U/g. FW, and maintained bright color and crisp texture.The effects of 0.8%CA, 1.0%NaCl, 0.2%L-Cys and 0.3%AA on browning inhibition of fresh-cut yacons during storage period were best among the single browning inhibitors. The optimum combination treatment is 0.2%L-Cys+1.2%NaCl+0.8%CA, and the optimum time for the fresh-cut yacons slices dipping in the solution is 10 min, which can keep the quality of fresh-cut yacons in super level within 15 days.The experiment studied the technology of inhibitors on browning of Yacon juice, single factor experiment was used to choose every factor's level, then the orthogonal revolving regression analysis method of SAS 9.0 software was used to analyze the data and determine the optimal technology conditions for inhibitors on browning of Yacon juice. The results showed that optimal conditions for inhibitors on browning of Yacon juice are: AA0.31%, DL-malate0.30%, L-Cys0.30%, temperature89℃, the changing rate of browning was 20.88%.The experiment was performed using the Lingwu jujubes fruits to study the effects of CaCl₂ and SA on fruits physiology and biochemistry changes. The results of the study were as follows: the first 30d was the first phase, the process of membrane lipid peroxidation changes slowly in this phase; the second phase was 30d later, the process of membrane lipid peroxidation changes rapidly in this phase. CaCl₂ and SA treatment may restrain PPO activities, reduce flesh browning; keep upper protective enzyme activities, reduce membrance lipid peroxidation, postpone senescence. The effect of CaCl₂ treatment was the best.