Effect Of Different Cleaning Agents And Packaging On Quality Of Fresh-cut Sage And Thyme

Sage(Salvia japonica) is one of the Lamiaceae Salvia aromatic plants, thyme(Thymus mongolicus Ronn) is a genus of perennial thyme Lamiaceae small shrubs, because flowering has a strong and sweet as the name. This study is based on sage and thyme as experimental materials to study the process of its fresh-cut technology, mainly from the different cleaning processes, packaging, storage and other quality control of its quality. By measuring the fresh-cut sage and thyme variation in chlorophyll content, sensory quality, the total number of colonies, special aroma and volatile aromatic components and other data storage stage, hoping to cut fresh sage and thyme offer quality control theoretical and technical reference, research methods and main conclusions are as follows: 1. Using different cleaning agents to clean the fresh-cut sage and thyme, the results showed that acidic electrolyzed water and sodium hypochlorite solution has a good bactericidal effect on the fresh-cut sage, and the use of sodium hypochlorite during storage can effectively inhibit the degradation of chlorophyll in sage, the sensory quality of sage can be maintained during storage, but it was determined using GC-MS show that sodium hypochlorite cleaning sage can better maintain its volatile aromatic ingredients. Using the sodium hypochlorite to clean fresh-cut thyme can effectively inhibit the microbial growth, and can better retain their original analysis of odor and volatile aromatic ingredients. Therefore sodium hypochlorite is the most suitable cleaning agent of fresh-cut sage and thyme.2. Using different packaging for fresh-cut sage and thyme, studied the effects on quality of different packaging for fresh-cut sage and thyme during storage stage. The results showed that, The packaging of fresh-cut sage and thyme treated by 1-MCP can delay the degradation of chlorophyll, The inhibition of microbial growth of fresh-cut sage and thyme, can better retain the original aroma and volatile aroma components. Therefore, the packaging of fresh-cut sage and thyme treated by 1-MCP can effectively prolong the shelf life, it is the most appropriate way of packing sage and thyme. 3. The experiments determined the viable process of fresh-cut sage and thyme: The fresh sage and thyme â†' selection â†' 1-MCP treatment â†' washing â†' cutting(8-10cm) â†' sodium hypochlorite(pH10. 33, ORP 650 mV, ACC 100 mL / L-1) cleaning 10 min â†' washing â†' dehydration centrifugal â†' packaging(polyethylene bag, thickness: 32μm) â†' 4 ℃ storage.