Study On Fresh-cutting Potato Preservation Technology And Establishment Of Shelf Life Prediction Model

Fresh-cut potatoes are rich in nutrients and convenient to eat,and the market demand is increasing year by year.However,due to the inevitable cutting treatment in the processing process,the cell structure is destroyed,the enzymatic browning is strengthened,the nutrients are lost,and it is extremely susceptible to microbial infection,resulting in a decline in product quality and a serious shortening of shelf life.This article uses "Jizhang 12" potato as the experimental material to explore the effects of cleaning,sterilization and color preservation on the quality of fresh-cut potatoes,and establish a shelf life prediction model based on the changes in the quality of fresh-cut potatoes under different storage temperatures.The research content and results are as follows:(1)Use 5 different concentrations of ClO2 to clean and sterilize fresh-cut potatoes for 10 minutes,store them at 4? and measure their quality and physiological indicators every 3 days.The results show that 75 mg/L ClO2 can maintain the color,hardness and sensory quality of fresh-cut potatoes to a large extent,inhibit the growth and reproduction of microorganisms,weight loss rate,relative conductivity,polyphenol oxidase(PPO),peroxidase(POD)increase in activity and delay storage the decrease in starch and Vc content during the period reduces the accumulation of total phenol and malondialdehyde(MDA)content and effectively maintains the quality of fresh-cut potatoes.(2)Use different concentrations of citric acid,D-sodium ascorbate,and calcium chloride to protect fresh-cut potatoes for 10 minutes,store them at 4?,and test their color and hardness every 2 days.The results showed that 0.8%citric acid,0.5%D-sodium ascorbate,and 0.8%calcium chloride can maintain the color and hardness of fresh-cut potatoes.(3)Using orthogonal test to optimize the sterilization and color protection process,it is concluded that 0.8%citric acid,0.5%D-sodium ascorbate,1.0%calcium chloride combined with 50 mg/L ClO2 treatment of fresh-cut potatoes has the highest comprehensive score.(4)Treat the fresh-cut potatoes for 10 minutes under the best process conditions for disinfection and color protection,and store them at 4?,7?,and 10? respectively.Regularly check the changes in browning degree,weight loss rate and hardness.Sensory evaluation.Apply the relevant knowledge of chemical reaction kinetics to determine the reaction order of each index and the reaction rate at different temperatures.The results showed that with the increase of storage temperature,the reaction rate of browning degree,weight loss rate,and hardness index gradually increased,and the changes were in line with the zero-order reaction law.Through the Arrhenius equation,the relationship between the storage temperature and the rate of change k is determined.Established shelf life prediction models are:(?)and(?).The accuracy of the model was verified,and it was found that the shelf life prediction model SL hardness(pre-referred factor k0=1.35 × 1014,activation energy Ea=6.3 8 × 104)has the highest accuracy and can effectively predict fresh-cut potatoes at 4?10? Shelf life within the temperature range.