Research On High-quality Short-term Fresh-keeping Packaging Technology Of Fresh-cut Fruits And Vegetables

Fresh-cut fruits and vegetables are loved by consumers because of their freshness,health,convenience,and ready-to-eat characteristics.In recent years,people's demand for freshly pressed fruits and vegetables has become increasingly strong.Issues to be solved urgently.Compared with a single variety of fresh-cut fruits and vegetables,the storage of mixed fresh-cut fruits and vegetables has the problems that the respiration of the fruits and vegetables affects each other and the bacteria are easily cross-infected,which makes it more difficult to maintain fresh packaging.Therefore,it is of great significance to the fresh-cut fruit and vegetable industry to carry out research on the high-quality fresh-keeping packaging technology of fresh-cut mixed fruits and vegetables.This article takes fresh-cut mixed fruits and vegetables as the research object,and uses different pre-treatment methods to select the best pre-treatment method suitable for fresh-cut fruits and vegetables at low temperature.Based on this,combined with modified atmosphere packaging,we study two typical mixed fresh-cut fruits and vegetables.Through the comprehensive evaluation of the main component analysis of each index,the appropriate fresh-keeping packaging concentration ratio is determined to obtain a complete high-quality fresh-keeping packaging process.The research results are as follows:?1?Experimental research on the pre-treatment of fresh-cut single varieties of fruits and vegetables.Taking fresh-cut apples,fresh-cut carrots,and fresh-cut pineapples as the research objects,different pretreatment tests were conducted to analyze and analyze the problems of easy browning and juicy water loss,and the pretreatment methods were analyzed for easy browning/juicy fresh cut The impact of fruit and vegetable quality.The results showed that the 0.5%sodium carboxymethyl cellulose+2%ascorbic acid coating pretreatment group had a good preservation effect on the color and nutrition of freshly cut apples;the freshly cut carrots under the 1%chitosan coating pretreatment group had sensory effects The score is the highest,the color difference is the smallest,and the weight loss rate is the lowest;the effect of the layered coating substrate on the freshly cut pineapple is:sodium alginate>lemon essential oil>pectin,the best formula is 1%sodium alginate,0.3%lemon essential oil,2%pectin,layer-by-layer coating process can not only reduce the loss of fresh-cut pineapple juice,but also maintain the hardness of fresh-cut pineapple,reduce the activity of various enzymes and inhibit browning,but it has no significant effect on TSS content.?2?Research on the preservation of easy-brown mixed fresh-cut fruits and vegetables by pretreatment combined with MAP.Taking the mixed fresh-cut products of apple,orange and carrot whose color changes easily as the research object,combined with pretreatment,the original film MAP storage test was carried out,and the fresh-keeping effect was comprehensively evaluated based on the principal component analysis.Processing and combined with low-temperature storage of MAP can play a good preservation effect on the mixed fresh-cut products,of which MAP3?5%O₂+5%CO₂+90%N₂?comprehensive evaluation is the best,which can effectively maintain the mixed fresh-cut products Color and appearance quality,slow down the rate of quality reduction,the shelf life of fresh-keeping packaging can reach 8 days.In order to further solve the problem of condensate on the surface of packaging films,research on microporous film MAP.First,the respiration rate of fresh-cut products was measured,and the Mie equation was used to characterize the model parameters;the gas exchange model inside and outside of the microporous film package was used to design the microporous parameters required for the mixed atmosphere modified packaging,and the microporous film MAP experiment was carried out.The results show that pretreatment combined with microporous film MAP has a significant effect on product color difference and TSS content,and has no significant effect on weight loss rate.Microporous film packaging can effectively reduce the generation and accumulation of condensed water on the surface of the packaging film and improve the product perspective effect.?3?Research on the preservation of juicy mixed fresh-cut fruits and vegetables by layer-by-layer coating combined with MAP.Taking the succulent mixed fresh-cut products of pineapple,orange,lemon and carrot as the research object,using the same pretreatment process of layer-by-layer coating film,the effect of MAP of different initial gas components on the quality of the mixed fresh-cut product was studied,and Through the principal component analysis to comprehensively evaluate its preservation effect.The results of the study show that layer-by-layer coating combined with MAP can effectively improve the juice leakage of juicy mixed fresh-cut products and maintain good sensory quality,of which under MAP2?10%O₂+10%CO₂+80%N₂?conditions The storage of juicy mixed fresh-cut products has the best preservation effect,and the shelf life of the preservation packaging can reach 8 days.