The Key Research Of Storage And Processing Technology On Fresh-cut Yam

With the people’s living standard rising, life rhythm speeding up, fresh-cut vegetables which is fresh, convenient, nutrition, health are more and more widely used in daily life. In order to research the development the technology of the fresh-cut vegetables, this experiment use fresh-cut yam for experimental material, by examining the total number of the colonies,weightlessness rate, mda, Browning degrees, PPO activity and so physiological and biochemical indexes during the fresh-cut yam storing period, the cleaning methods, protect color process, packing materials and storage temperature on the key techniques of the fresh-cut yam processing storage was studied. The main research contents and conclusions are as follows:1. Sodium hypochlorite have strong oxidizing, with0.6%of sodium hypochlorite solution treatment can effectively reduce the total number of fresh cut yam colony, restrain the Browning level, and keep the lower malondialdehyde, is a kind of ideal detergent. So, with0.6%of sodium hypochlorite solution soak5minutes, can kill most microbes, be helpful for fresh cut yam storage processing.2. Chitosan, EDTA and Vc ever can restrain the fresh cut yam Browning. In the single factor experiments, the best deal with chitosan concentration is1.5%. the best treatment density of EDTA is0.4%, the best processing density of Vc is0.4%. Composite colour fixatives with the orthogonal experiments can see,the best processing combination of prevent browning on fresh-cut yam is:1.5%chitosan+0.5%EDTA+0.4%Vc. The secondary sequence influence of Browning inhibitors is:Vc> EDTA> chitosan. This best processing combination of prevent browning can restrain the PPO activity, reduce Browning degrees, can better keep the quality of the senses of the fresh-cut yam.3. Packaging materials and storage temperature have very big effect on fresh-cut yam storage. PE film has good resistance properties, can effectively reduce the weightlessness rate of fresh-cut yam. prevent Browning. restrain PPO activity. Low temperature can significantly reduce the weightlessness rate, control breathing function, reduce PPO activity, reduce enzymatic Browning. Therefore, with the PE film packaging in low temperature storage is the best method of keeping fresh-cut yam quality...