Study On Browning Control Technology Of Fresh Cut Potato

With the rapid development of the national economy,people's quality of life is constantly improving.Busy work forces people to pursue fast food.At present,fresh-cut food has occupied most of modern people's lives.Among them,potato in fresh-cut fruits and vegetables is the most expanding field in fresh-cut food.Fresh-cut potatoes not only bring economic profits to all walks of life,but also save time for consumers,and are well received by people.However,compared with unprocessed potatoes,the browning of fresh-cut potatoes is a huge shortcoming,and it also brings huge losses to businesses.In this paper,the "Dutch" potato is used as the experimental material.Firstly,through single factor screening of different concentrations of anhydrous citric acid,papain,bromelain,marine fish protein peptides,marine fish oligopeptides and sodium bisulfite anti-browning agent Potato browning inhibition effect and response surface optimization test to screen the best optimized anti-browning agent;secondly,explore the best optimized anti-browning agent treatment and the combination of cold storage,ice temperature and phase temperature to optimize the effect of anti-browning agent on the browning of fresh-cut potatoes,Determine the relevant indicators,determine the best optimized anti-browning agent and storage environment.The test results are as follows:1.Anhydrous citric acid,papain,bromelain and sodium bisulfite were screened to have obvious inhibitory effects on fresh-cut potato browning.The order of effect is: 2.0%anhydrous citric acid>0.025% sodium bisulfite>0.4% papain>0.3% bromelain>0.4%marine fish oligopeptide>0.5% marine fish protein peptide.The concentration of anhydrous citric acid is selected between 1.0% and 2.0%;the concentration of papain is selected between 0.2% and 0.4%;the concentration of bromelain is selected between 0.3%and 0.5%;the concentration of sodium bisulfite is selected The concentration is selected between 0.015% and 0.025%.2.The results of optimization through response surface experiment design show that the order of influence of the three anti-browning agents by response surface variance analysis is: anhydrous citric acid> papain> bromelain,1.5% anhydrous citric acid + 0.3%papain + 0.4% bromelain to optimize the prevention The browning agent has the best inhibitory effect on the browning of fresh-cut potatoes.Under these conditions,the degree of browning of fresh-cut potatoes is 0.332%.3.During storage,the optimized anti-browning agent treatment delayed the browning of fresh-cut potatoes.At the same time,the relative conductivity,malondialdehyde,POD activity and PAL activity of fresh-cut potatoes have been on the rise.PPO activity and totalphenols first decrease and then increase,Are significantly lower than the control group.This shows that the optimized anti-browning agent treatment keeps the cell membrane of fresh-cut potatoes in a more stable state,inhibits PPO,POD and PAL enzyme activities,and prolongs the storage time of fresh-cut potatoes.Through multivariate statistical analysis,it is concluded that the optimized anti-browning agent treatment group is significantly different from the control group,and has a strong correlation with the indicators of browning degree,POD,MDA,and PAL.The difference indicators are POD and relative conductivity.4.Phase temperature combination optimizes the browning degree,TSS content,respiratory intensity,ethylene production rate,total phenols,relative conductivity,MDA,PPO activity,POD activity and PAL activity during storage.Compared with the other two treatments,they are maintained At a relatively low level,while the VC content remains at a high level.The electronic nose measurement proves that the phase temperature treatment and the cold storage area can be effectively separated;and the multivariate statistical analysis shows that there is a significant grouping difference between the phase temperature treatment and the cold storage treatment.The difference indicators are breathing intensity and POD,indicating the phase temperature +Optimized anti-browning agent is the most suitable storage method for fresh-cut potatoes.