Effects Of Different Storage And Cooking Treatments On Edible Quality

Water dropwort. with the unique flavor and high levels of antioxidants, is one of the important aquatic vegetables in China. And it’s also a kind of distinctive vegetables used for both medicine and food. The water-dropwort’s quality includes appearance quality, nutrition quality, antioxidant and physical&chemical quality. The current research on water dropwort cultivation and nutrition health care quality is popular, while few studies on its quality after storage or cooking. Therefore, with the aim of studying the affect with water-dropwort’s quality after storing and cooking, we explore the change of its sensory quality, nutrient quality, antioxidant ability and physical&chemical quality after different storing and cooking. Conclusions are as follows:(1) After treated with different cooking, Yangzhou changbaiqin and wet planted water-dropwort’s color is darker, and appearance turns bright. After dealing with the different cooking, we found that the water-dropwort"s content of chlorophyll, Vc, soluble protein and soluble sugar decreased. But, its retention rate is still high. After oil Fried water celery. Especially, after frying the wet planted dropwort with oil, the DPPH clearance rate decreased, and the total content of flavonoids and phenol rise. Through different cooking after processing, oil fried processed on two kinds of water dropwort saturated fatty acids and unsaturated fatty acid content of influence than other process significantly; For the adsorption of cholesterol, oil fried process water-dropwort’s adsorption capacity decreased significantly comparing to other group. For heavy metal ions adsorption, different storage and cooking does not change significantly the pb2+and cd+between the maximum and minimum binding ability, explaining that various processing has do few different to it.(2)With the extension of storage time, the room temperature process water dropwort turn to high driage, wilting and aging rapidly. And its aroma and green retreat or decay. When it comes up to the fifth day, its edible value has been lost completely. Vacuum packing water dropwort, although it would cause of tissue collapsed when removed the packing, it can keep color and fragrance protected. After experiment,we found that water-dropwort’s content of chlorophyll, Vc and soluble protein has the varying degree reduction, among that room temperature processing owns the most significant change, which may be have larger relationship with temperature and packing. Its changes of soluble sugar showed a trend of wave, and the content of soluble sugar increased to the highest in the fifth day. After storage, wet planted water-dropwort’s storage effect is better than yangzhou changbaiqin. Processing and promotion for the wet planted water dropwort has important significance. In the determination of antioxidant activity, water-dropwort’s antioxidant ability enhancement. And wet-planted water dropwort is better, which can be used as antioxidant substances extraction of raw materials for further research and discussion.(3) After cooking, different storage processes cause of certain influence to water-dropwort’s content of chlorophyll, soluble protein, Vc, soluble sugar. Compared with other processing, the nutritional quality of water-dropwort processed by room temperature decline most and change most obvious. Vacuum gains best effect, followed by the plastic bag processing. Cooking water dropwort after storage processing, it is found that oil fryed makes the quality of water dropwort decline most serious. Take appropriate storage and cooking methods could retain water dropwort consuming and nutritional value. After different storage and cooking processing, wet-planted water dropwort antioxidants are changing. Among, plastic bag processing keeps the best antioxidant ability, following by vacuum processing and room temperature processing is the most weak. After cooking the water dropwort, oil fried destroy the antioxidant ability of water dropwort most obvious, so we can believe that water dropwort would keep more nutrition with blanching or steaming processing after storing. In the determination of physical and chemical indicators, it’s found that the water dropwort for blanching vacuum processing of saturated fatty acids and unsaturated fatty acid adsorption is better. However, room temperature processing effect is poor. To water dropwort, oil fried against cholesterol absorption and adsorption of grease, which effect is poor. For heavy metal ions adsorption, different storage and cooking does not change significantly the pb2+and cd+between the maximum and minimum binding ability, explaining that various processing has do few different to it.