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

作　　者：Dongdi XIE Rongling HUANG 

机构地区：[1]Department of Food and Biological Engineer,Hezhou University,Hezhou 542899,China

出　　处：《Agricultural Biotechnology》2020年第5期103-106,共4页农业生物技术（英文版）

基　　金：Natural Science Foundation of Guangxi(2017GXNSFAA198082);Guangxi Aquatic Vegetable Fresh-keeping and Processing Engineering Research Center Project(GXSSSCBXYJGZX1912)。

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.

关 键 词：Fresh-cut yam Cold chain process Uniform design PRESERVATION 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]