Study On Screening Of Vegetable Preservatives For Household Refrigerator

In this paper,the effects of preservatives on the high nutrient retention of vegetables were studied by using the refrigerator,and the effects of the preservative on the high nutrient retention of the vegetables were studied.The effects of nine different preservatives(natamycin,l-polylysine,nisin,tea polyphenols,trehalose,calcium propionate,propionic acid,vitamin C and citric acid)on the freshness of rapeseed were analyzed.The effects of different preservatives on the preservation effect of cherry radish,asparagus and broccoli were discussed.The effects of different preservatives on cherry radish,asparagus and broccoli were studied.Finally,on that basis,the optimum compound formula was used to study the effect of the optimum compounding on the freshness of rapeseed,cherry radish,asparagus and broccoli.The aim was to keep the different vegetables in the home refrigerator.Its quality optimization to provide theoretical guidance for the preservation of different domestic refrigerators to provide a reasonable way to keep fresh vegetables and technology.The results showed that:5℃(actual temperature 5± 1.02 ℃),During storage of the refrigerator,1.2g/L Nata2.0g/L l-PL,0.8g/L Nisin,20g/L TP,25g/L Mycose,3.0g/L CP,0.5g/L PA,7.5g/L Vc,5.0g/L CA were used to spray the rape and analyze the effect on the freshness.The results showed that nine kinds of preservatives had a positive effect on the quality of rapeseed.3.Og/L CP treatment could maintain the sensory quality and leaf stalk hardness of rape,and the sensory score of rape was higher than that of CK group by 31.84%,And the leaf hardness was 18.87%higher than that of CK group.The weight loss rate of 2.Og/L l-PL treatment was the lowest at the end of storage.The Vc content in Nata group was 22.08%higher than that in CK group at the end of storage.On the whole,the fresh rapeseed effect is better for 3.0g/L calcium propionate,1.2g/L natamycin and 2.0g/L l-polylysine.5 0C(actual temperature 5± 1.02 ℃),During the storage of the refrigerator,1.2g/L Nata,2.Og/L l-PL and 3.Og/L CP were used to compare the sensory,nutritional and physiological indexes.Treatment of cherry radish,asparagus,broccoli to maintain the quality of a certain positive role.The weight loss rate of cherry radish in 3.Og/L CP group,2.Og/L l-PL group and 1.2g/L Nata group was(14.73%,6.22%and 3.17%,respectively).The PAL specific activity of asparagus was 54.54(0.01 △A/(g min)),in the 3d,CK,1.2g/L Nata,2.0g/L l-PL and 3.0g/L CP groups,respectively,and 47.43(0.01 △(g min)),49.28(0.01 △A/(g·min))and 52.66(0.01 △A/(g min)).In the 15d,the Vc content in the 3.Og/L CP group was 14.38mg/100 g,which was 38.07%higher than that in the CK group.Overall,the order of fresh cherry radish was 3.0g/L CP treatment>2.0g/L l-PL treatment;fresh asparagus effect order of 1.2g/L Nata treatment>2.0g/L l-PL treatment>3.0g/L CP treatment;The whole order of the broccoli was 3.0g/L CP treatment>1.2g/L Nata treatment>2.0g/L l-PL.5℃(actual temperature 5± 1.02℃),During storage,compared with the control,1.Og/L Nata+2.5g/L CP treatment can be better preserved rapeseed,In the 6d,Nata+CP group and CK group chlorophyll content Which were 3.12mg/g and 2.65mg/g respectively.The volatile components of rapeseed mainly consisted of alcohols and aldehydes.Leaves and aldehydes were 40.01%-57.60%of the total volatile components,6days after storage,and Nata+CP The relative content of leaf alcohol in CK was 5.88%,and the determination of volatile components in rapeseed was analyzed by electronic nose.LDA method can completely distinguish the volatile components of rapeseed in different storage periods.1.5g/L l-PL+2.5g/L CP treatment can keep cherry radish,storage for 6 days,l-PL+CP and CK cherry radish Hardness of 8.03N and 7.62N respectively;cherry radish volatile components mainly show that the material is sulfur compounds.The sum of the contents of ethers in l-PL+CP group was 18.10%and the total content of ethers in CK group was 14.06%,which was 5.04%lower than that of l-PL+CP group.There are differences in the volatile components of cherry radish during different storage periods,and it is possible to determine the rapid loss of electronic nose.The contents of Vc and chlorophyll in asparagus were increased by 27.54%and 33.55%,respectively,compared with the control group(P<0.05),The contents of Vc and chlorophyll were increased by 56.52%and 27.73%,respectively.During the whole storage period,the treatment group had obvious inhibitory effect on the growth of asparagus and broccoli.In view of the above,5℃(actual temperature 5± 1.02 ℃)refrigerator storage period,1.0g/L Nata+2.5g/L CP fresh rapeseed,asparagus and broccoli is best,1.5g/L l-PL+2.5g/L CP fresh cherry radish the best effect.