Study On The Preservation Quality Of Dahongpao Pepper Treated In Modified Atmosphere Packaging Conical Flasks

The Dahongpao pepper in Hancheng is famous home and aboard for its best quality.However,it is difficult to see the Dahongpao pepper for sale due to its natural shelf-life justonly2-4days, so it has always been saled as dried pepper in domestic and foreign markets.Combined with the rapid growth technology of Modified Atmosphere, this paper studied thetechnology of modified atmosphere packaging conical flasks, explored the best conditions ofextending Dahongpao pepper s shelf-life in Hancheng,and process to its commercialization.The study first chose six kinds of preservative for pepper and let the50g sample peppersoak for30min in different preservative and then keep them in a4℃freezer. Monitoring thesensory evaluation for34days and the most suitable concentration of preservative would befound in this study: citric acid concentration for0.50%, sodium chloride concentration for1.00%, ascorbic acid concentration for0.10%, potassium sorbet concentration for0.15%,sodium benzoate concentration for0.10%Phytic acid concentration for0.30%.According to the different preservation principle of preservative,and learned from otheranalogous research experience,we concluded three sets of best project,the first one is sodiumbenzoate+sodium chloride+ascorbic acid.the second one is sodium benzoate+citric acid+sodium chloride.the third one is phytic acid+citric acid+sodium chloride. According to themost suitable concentration of preservatives,we selected four different concentrations toorthogonal test, We analyzed those data in20days,the experiment concluded that the bestpreservation program of Dahongpao pepper in Hancheng is optimal level of portfolio inproject1st,that is15min of soaking time, sodium benzoate concentration for0.30%, sodiumchloride concentration for1.00%, ascorbic acid concentration for0.10%.Finally,From the experiments in section2and section3, We conducted a modified atmosphere experiment compared with the blank group under the same conditions,andanalysised the variation of sensory evaluation,the weight loss rate, browning and pepperrespiratory strength.those data show that the best matching concentration of atmosphere is5%of oxygen,8%of carbon dioxide,87%of nitrogen. So the final conclusion for keep thepepper fresh is: soaking in sodium chloride of concentration for1.0%for30min, the storagetemperature should be4℃and the atmosphere should include5%of oxygen,8%of carbondioxide and87%of nitrogen.This study provided technical base for the technology of modified atmosphere packagingfor Dahongpao pepper and the base data for pepper storage can be concluded too. All of theexperiments in this study do a great effort for increase the shelf-life of Dahongpao pepper andit has application value for the supply time of fresh fruit. Moreover, it makes some effort tospread the technology of modified atmosphere packaging.