Optimization of Preservation on Fresh-cut Yam under Simulated Cold-chain Process

• 作者: Dongdi XIE Rongling HUANG
• 来源期刊: 农业生物技术:英文版
• 学科: 工学
• 关键词: Fresh-cut yam Cold chain process Uniform design PRESERVATION
• 年，卷（期）: 2020,（5）
• 页码范围: 103-106
• 页数: 4页
• 分类号: TS2

摘要

[Objectives]This study was conducted to investigate the effect of compound fresh-keeping liquid on the browning and quality of fresh-cut yam during the cold chain process.[Methods]Under the simulated cold chain condition of 4℃,a uniform design(U6*(64))experiment was carried out to optimize the compound preservative formula,and a better compound preservative formula was obtained using the regression equation.[Results]The compound preservative formula was:AA 0.25%,CA 0.5%,Nisin 0.09%,GSH 0.15%.The compound fresh-keeping liquid effectively delayed the browning of fresh-cut yam and the accumulation of MDA,maintained the content of TSS,inhibited the activity of PAL and delayed the appearance of the maximum activity of POD and POD.[Conclusions]This study provides technical support for the actual extension of the shelf life of fresh-cut yam.