Key Technology Of Fresh-Cut Celery Preservation Processing

In experiment, fresh celery as the materials,Optimal fresh-cut celery comprehensive preservation technology, include cleaning agent, color fixative, storage temperature and packaging materials in four aspects. Vitamins C, the chlorophyll, organoleptic test, MDA,rate of weight loss, polyphenol oxidase content) in the tester indicators of explore the effect of fresh-cut celery key technical points and the respective quality indicators stored procedure celery.The main conclusion is as follows:(1) Using different cleaning agents(chlorine dioxide, Hypochlorite, citrate), and the concentration on fresh-cut celery storage test, by determining the organoleptic qualities of fresh- cut celery and Biochemical Changes found that The role of the worst effects of citric acid solution, and chlorine dioxide solution is significantly better than hypochlorite, therefore,In three activities most powerful Cleaners chlorine dioxide. The concentration of 75 mg / L chlorine dioxide cleaner can better sustain luster fresh-cut celery, effectively inhibit the activity of the microorganisms, slowing the the mass loss celery, malonaldehyde and kept low rates rate of mass loss Therefore, the concentration of 75 mg/l of chloro dioxide is fresh- cut celery physiological and extend the shelf life plays a crucial role- the best part of celery cut the cleaning process in the cleaning agent, fresh delay aging.(2) Using different color protection agent(sodium hypochlorite, phytic acid, chitosan) and concentration on the fresh-cut celery for storage experiment, the optimum concentration of ascorbate was 0.25%, 1.00% of chitosan, 0.25% of phytic acid, Three kinds of colorprotective agents for all fresh- cut celery color protecting to prevent the browning inhibitory effect of presence different degrees.The best fresh-cut celery fresh color protection formula is: 0.25% of ascorbic acid+1.0% of chitosan+0.25% of phytic acid, Effect of fresh-cut celery color protection preservation primary and secondary factors were sodium hypochlorite> chitosan> phytic acid, Only formulations color keeping effect of sodium hypochlorite reached a significant level. We can get fresh-cut celery fresh formulation orthogonal test results increased by a single factor. Fresh-cut discovery by measuring the physiological changes and sensory quality of celery, Best recipe in inhibiting browning of fresh-cut celery, Decomposition of chlorophyll and polyphenol oxidase activity, maintain a high vitamin C content aspects have the best result. Fresh-cut can delay aging and prolong their fresh celery physiological state.(3) Using different storage temperatures(4℃, 10℃, 23℃) for storage of fresh-cut celery test, Storage temperature 4±1℃ best effect preservation, fresh-cut celery below this temperature following sensory evaluation scores higher than other two groups of temperatures, the weight loss ratio, polyphenol oxidase oxide content, malonaldehyde content less than the other two groups, Vitamins C Content and chlorophyllase content higher than the other two, Therefore, the low temperature of fresh-cut celery delay aging and prolong shelf life at 4℃ the effect is significant, it can be seen, the effect of storage temperature(4) Using different materials(Polyethylene bags, trays covered PVC cling film, microporous storage bags) for packaging For the preservation of fresh-cut celery test results showed that: during storage, the other conditions the same conditions, Microporous bags is best,Microporous packaging fresh-cut celery color group maintained better than its group, And wilting, long spots, decay level lower than other groups, Its indicators are better than polyethylene bags and trays are coated PVC cling film. Therefore, fresh-cut celery angle microporous bags not only preservation is preferably, also extends quality guarantee period.