Study On Fresh-keeping Technology Of Fresh-cut Fruits

Fresh-cut fruits satisfy people'needs of pursuit of natural, nutritional, fast-paced lifestyle, due to its natural, nutritional, fresh, convenient and high availability (100% edible) features. Undoubtedly, it has a promising prospect. This paper focus on quality preservation problem, take apples and pears as test materials, study on fresh-keeping effects of different inhibitors on fresh-cut fruits. What's more, L9(34) was carried out to select the optimal composite preservation formula. Eventually, developed an innovative fresh-keeping technology-composite preservation formula combined with coating processing. Meanwhile, study on the changes of weight loss, degree of browning, hardness, soluble solids content,the content of VC as well as MDA content in the process of storage after this treatment, providing a theoretical basis. The main research contents and the results are as follows:As for apples and pears, the effects of 0.5%L-cys,1.0% VC,0.3% Oxalic acid,0.5%CaCl2,0.3%NaCl,1%Citrate and 1% chitosan, respectively on inhibiting browning and inhibiting weight loss during storage period were best among the single browning inhibitors. After the treatments, the products has bright color, great taste, excellent texture, but short preservation time.The best proportion of composite preservation fomula treatment can make fresh cut apples and pears keep superior quality level in 12 days, it also can inhibit browning, maintain moisture retention and nutrients. The effect of composite preservation fomula treatment was better than single inhibitor treatment.For apples, the optimum combination treatment was 0.3% NaCl + 0.9% L-Cys +0.2% Oxalic acid. The fresh-cut apples should be dipped in the solution for 10 min, then packed by preservative film storing under 4℃which can keep the PPO activity,browning degree and quality of appearance in super level within 12d.For pears, the optimum combination treatment was 0.1% CaCl2+ 0.4%VC +0.9% L-Cys. The fresh-cut pears should be dipped in the solution for 10 min ,then packed by preservative film storing under 4℃which can keep the PPO activity,browning degree and quality of appearance in super level within 12d.Furthermore, compared with sodium bisulfite treatment, The effect of composite preservation fomula treatment was better. Also studied the processing conditions of composite preservation formula combined with Coating treatment: 40℃composite preservation formula (10min soaked )with 1% of chitosan coating process. After the treatment,fresh-cut fruits maintain excellent qulity in 16d, from the appearance qulity to colour, fragrance and organization.Finally, the study found that the innovative fresh-keeping technology has good preservation performance. Whether from the exterior quality (Browning index, hardness), or nutrient content (ascorbic acid, soluble solids (SSC) and weightlessness rate) plus the aging condition (MDA), it has remarkable effect.