CN109258790A - A kind of fresh-keeping color-retention method of fresh-cut green peel fruit sugarcane - Google Patents
A kind of fresh-keeping color-retention method of fresh-cut green peel fruit sugarcane Download PDFInfo
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- CN109258790A CN109258790A CN201811316059.6A CN201811316059A CN109258790A CN 109258790 A CN109258790 A CN 109258790A CN 201811316059 A CN201811316059 A CN 201811316059A CN 109258790 A CN109258790 A CN 109258790A
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- 238000000034 method Methods 0.000 title claims abstract description 23
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 229920001661 Chitosan Polymers 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 6
- 241001506047 Tremella Species 0.000 claims description 6
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- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
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- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
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- 239000011975 tartaric acid Substances 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 238000005336 cracking Methods 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000009210 therapy by ultrasound Methods 0.000 claims description 5
- 229910017052 cobalt Inorganic materials 0.000 claims description 4
- 239000010941 cobalt Substances 0.000 claims description 4
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- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 claims description 3
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- 230000005764 inhibitory process Effects 0.000 claims description 2
- 239000005022 packaging material Substances 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 235000010199 sorbic acid Nutrition 0.000 claims 1
- 229940075582 sorbic acid Drugs 0.000 claims 1
- 239000004334 sorbic acid Substances 0.000 claims 1
- 238000004321 preservation Methods 0.000 abstract description 6
- 230000001954 sterilising effect Effects 0.000 abstract description 4
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 5
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- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
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- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 230000000415 inactivating effect Effects 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of fresh-keeping color-retention methods of fresh-cut green peel fruit sugarcane, belong to agricultural products storage and preservation technical field.Specifically includes the following steps: cutting, cleaning, keeping fresh and protecting color, packaging and cryopreservation.Pericarp is intact, no disease and pests harm fruit sugarcane is cut into segment；Fruit sugarcane after cutting washes epidermis dirt with flowing clear water, is put into keeping fresh and protecting color liquid and is ultrasonically treated；It takes out fruit sugarcane and drains surface moisture, irradiation enzyme deactivation sterilization processing is carried out after vacuum packaging；By treated, fruit sugarcane carries out cryopreservation.The present invention can effectively inhibit polyphenol oxidase enzyme activity, eliminating bacteria, reduce moisture loss, inhibit notch lignifying, guarantee quality, color and the flavor of fresh-cut fruit sugarcane, freshness date can extend to 3 ~ 6 months, have many advantages, such as it is green, safe and environment-friendly, easy to operate, at low cost, convenient for storage and transport, have good market application prospect.
Description
Technical field
The invention belongs to agricultural products storage and preservation technical field more particularly to a kind of fresh-keeping guarantor color sides of fresh-cut green peel fruit sugarcane
Method.
Technical background
Green peel fruit sugarcane is that color of the leather is dark green fruit type sugarcane, such sugarcane thin skin, section length, succulence, crisp and sweet, richness
Containing a variety of amino acid and phenolic substances, have effects that clearing heat and moistening lung.Fresh-cut fruit sugarcane is readily transported, instant edible, increasingly by
To the welcome of people.But fruit sugarcane sugar content is higher, long-term storage is easy moldy metamorphism, and most notable one variation is exactly to move back
Green and brown change, fresh-cut fruit sugarcane deterioration faster, cause green peel fruit sugarcane mostly to be sold in main products such as Fujian, Zhejiang, northern city
Field green peel fruit sugarcane is very rare.And due to the seasonal feature of crops, so that green peel fruit sugarcane selling period can only concentrate on 11
The moon to March next year.
Phenolic substances in fruits and vegetables tissue can aoxidize to form brown under the action of the enzymes such as polyphenol oxidase, peroxidase
Substance causes to move back green and brown change, therefore sterilising and enzyme inactivating is particularly important in postharvest technology of fruits and vegetables.In present sugarcane production process
Preservation technology, mainly have peeling vacuum packaging refrigeration, high-temperature sterilization, add the means such as chemical preservative, but these technologies
The problems such as there are complex process, mouthfeels to decline, additive remains, enzyme deactivation is not thorough, fresh-keeping effect is bad.Therefore, one kind is researched and developed
Green, safe and environment-friendly, easy to operate, the low-cost fresh-keeping color-retention method of fresh-cut fruit sugarcane, system solve fresh-cut fruit sugarcane and stored
The problems such as moisture loss, enzymatic browning, microbial growth in journey, notch lignifying, expansion and selling period to fruit sugarcane market
Extension have important meaning.
Summary of the invention
It is a primary object of the present invention to overcome the deficiencies of existing technologies, a kind of fresh-keeping guarantor's color of fresh-cut green peel fruit sugarcane is provided
Method extends the shelf-life of fruit sugarcane and edible safety, the selling market of further expansion fruit sugarcane.
The present invention adopts the following technical scheme:
A kind of fresh-keeping color-retention method of fresh-cut green peel fruit sugarcane, includes the following steps:
(1) cutting: epidermis is intact, no disease and pests harm green peel fruit sugarcane is cut into billets of cane；
(2) it cleans: cleaning sugarcane epidermis dirt with flowing clear water；
(3) keeping fresh and protecting color: the fruit sugarcane after cleaning is put into keeping fresh and protecting color liquid and is ultrasonically treated, treated, and fruit sugarcane drips naturally
Dry surface moisture；
(4) it packs: single fruit sugarcane section is independently vacuum-packed；
(5) enzyme deactivation is sterilized: packaged fruit sugarcane is placed in inhibition polyphenol oxidase enzyme activity, eliminating bacteria in -60 irradiation bomb field of cobalt；
(6) it refrigerates: the fresh-cut fruit sugarcane after irradiation is subjected to cryopreservation.
Wherein the length of billets of cane is 25 ~ 35 cm in step (1), and notch is neat, and epidermis is without cracking.
Wherein step (3) the keeping fresh and protecting color liquid includes the component of following weight percent: the different Vitamin C of 0.1% ~ 0.5% D-
Sour sodium, 0.1% ~ 0.5% calcium chloride, 1% ~ 2% chitosan, 0.05% ~ 0.2% tremella polysaccharides, 0.5% ~ 2% sodium alginate,
0.2% ~ 0.6% potassium sorbate, 0.1% ~ 0.5% tartaric acid, 0.1% ~ 0.6% salicylic acid, surplus are water.
Wherein the feed liquid weight ratio of fruit sugarcane and keeping fresh and protecting color liquid is 1:5 in step (3).
The wherein technological parameter of step (3) described ultrasonic treatment are as follows: 40 kHz of vibration frequency, 15 ~ 25 DEG C of temperature, when
Between 10 ~ 20min.
Wherein step (4) the vacuum packaging process parameter are as follows: 40 s of vacuum time, 20 s of sealing time, cooling time 5
s；Packaging material is food-grade vacuum bag,.
Wherein step (5) the 60Coradiation dosage is 0.3 ~ 0.8 kGy, and radiation environment temperature is 10-20 DEG C.
Wherein refrigerated storage temperature described in step (6) is 4 ~ 8 DEG C.
The invention has the advantages that the side combined by the storage of keeping fresh and protecting color liquid, ultrasonic treatment, radiation treatment and low temperature
Formula, can be effective, reduces moisture loss, to effectively inhibit the browning reaction of green peel fruit sugarcane and the growth of microorganism, guarantees fresh
Quality, color and the flavor of fruit sugarcane are cut, freshness date can extend to 3 ~ 6 months.Good organoleptic quality is kept, is extended the shelf life.
It is of the invention green, safe and environment-friendly, it is easy to operate, it is low in cost, convenient for storage and transport, there is good marketing application
Prospect.
Detailed description of the invention
Fig. 1 is the variation of Preservation Treatment consequence sugarcane total plate count.
Fig. 2 is the variation of Preservation Treatment consequence sugarcane polyphenol oxidase enzyme activity.Control group: the sugarcane sample of any processing is not made
Product.
Fig. 3 is sensory effects figure in storage.
Specific embodiment
Below in conjunction with the drawings and examples technical solution that the present invention will be described in detail.
Embodiment 1
It chooses green peel fruit sugarcane Representative Cultivars snow sugarcane (place of production Sanming City Datian County) and carries out fresh-keeping test.It is intact, inorganic to select epidermis
Tool damage, no disease and pests harm fruit sugarcane, remove root and sugarcane leaf, the billets of cane for being 30 cm of length by fruit sugarcane cutting, and notch is whole
Together, epidermis is without cracking；Sugarcane epidermis dirt is cleaned up with flowing clear water；Fruit sugarcane after cleaning is soaked by feed liquid weight ratio 1:5
Enter into keeping fresh and protecting color liquid, 15 min of ultrasound under the conditions of 40 kHz of vibration frequency, 20 DEG C；Fruit sugarcane after ultrasonic treatment, it is natural
Drain surface moisture；It is fitted into food-grade vacuum bag and is vacuum-packed, 1 fruit sugarcane section, packaging ginseng are packed into each vacuum bag
Number be 40 s of vacuum time, 20 s of sealing time, cooling time 5 s；By packaged fresh-cut fruit sugarcane -60 irradiation bomb field of cobalt into
Row radiation treatment, irradiation dose are 0.5 kGy, and radiation environment temperature is 15 DEG C；Fresh-cut fruit sugarcane after irradiation is stored at 4 DEG C.
The keeping fresh and protecting color liquid of the present embodiment includes the component of following weight percent: 0.1% D-araboascorbic acid sodium, and 0.1%
Calcium chloride, 1% chitosan, 0.05% tremella polysaccharides, 0.5 % sodium alginate, 0.2% potassium sorbate, 0.15% tartaric acid, 0.2% bigcatkin willow
Acid, surplus are water.
Fig. 1 is the variation using total plate count in the fruit sugarcane juice and new fresh fruit sugarcane juice after this process.Fig. 2 is using this
The variation of polyphenol oxidase enzyme activity in fruit sugarcane and control group after process, wherein control group is the sugarcane for not doing any processing
Sample.The testing result of Fig. 1, Fig. 2 show that this technique has good sterilising and enzyme inactivating effect, can effectively inhibit the hair of fruit sugarcane
Mould and browning reaction.
Embodiment 2
Fruit sugarcane kind and the place of production are the same as embodiment 1.Epidermis is intact, have no mechanical damage, the fruit sugarcane of no disease and pests harm, carry out cutting, cut
Dividing length is 25 cm, and notch is neat, and epidermis is without cracking；The fruit sugarcane section segmented cleans sugarcane epidermis dirt with flowing clear water
Afterwards, it is placed in keeping fresh and protecting color liquid by feed liquid weight ratio 1:5, and 10 min of ultrasound at 40 kHz of vibration frequency, 25 DEG C；Ultrasound
Treated fruit sugarcane, drains surface moisture naturally, is fitted into food-grade vacuum bag and is vacuum-packed, be packed into each vacuum bag
1 fruit sugarcane section, packaging parameter be 40 s of vacuum time, 20 s of sealing time, cooling time 5 s；Packaged fresh-cut fruit sugarcane exists
- 60 irradiation bomb field of cobalt carries out radiation treatment, and irradiation dose is 0.3 kGy, and radiation environment temperature is 20 DEG C；Consequence sugarcane is irradiated 4
It is stored under the conditions of DEG C.
The keeping fresh and protecting color liquid of the present embodiment includes the component of following weight percent: 0.3% D-araboascorbic acid sodium, and 0.3%
Calcium chloride, 1.5% chitosan, 0.1% tremella polysaccharides, 1.0% sodium alginate, 0.3% potassium sorbate, 0.3% tartaric acid, 0.2% bigcatkin willow
Acid solution, surplus are water.
Fig. 3 is the variation of sugarcane sense organ color after the present invention treated fruit sugarcane is stored 3 months, control group be do not do it is any
The vacuum packaging sample of processing.The result shows that the surface in entire storage of the fruit sugarcane after keeping fresh and protecting color liquid and radiation treatment
There is not brown stain, Telatrophy and Signs of Mould, the sense organ and edible quality of product are all good, and fresh-keeping effect is good.
Embodiment 3
It chooses green peel fruit sugarcane Representative Cultivars snow sugarcane (place of production Fuzhou City Minhou County) and carries out Preservation Treatment, it is desirable that selected fruit sugarcane epidermis is complete
It gets well, have no mechanical damage, no disease and pests harm.The billets of cane for being 35 cm of length by fruit sugarcane cutting, and notch is neat, epidermis is without cracking；It cuts
The fruit sugarcane section divided cleans sugarcane epidermis dirt with flowing clear water；Fruit sugarcane section after cleaning is as in keeping fresh and protecting color liquid, Yu Zhen
Dynamic frequency 40 kHz, 20 min of ultrasound at 15 DEG C；Fruit sugarcane after ultrasonic treatment, drains surface moisture naturally；It is single by what is drained
Fruit sugarcane section is independently vacuum-packed, and packs parameter with embodiment 1, packaged fresh-cut fruit sugarcane is irradiated with 0.8 kGy, spoke
It is 10 DEG C according to environment temperature；Irradiation consequence sugarcane is stored under the conditions of 8 DEG C.The method of the present invention treated fruit sugarcane stores 4 months, still
Good dark green epidermis and the distinctive fragrant and sweet flavour of sugarcane are so kept, moisture is sufficient, and fresh-keeping effect is good.
The keeping fresh and protecting color liquid of the present embodiment includes the component of following weight percent: 0.4% D-araboascorbic acid sodium, and 0.4%
Calcium chloride, 1.5% chitosan, 0.2% tremella polysaccharides, 1.5% sodium alginate, 0.5% potassium sorbate, 0.4% tartaric acid, 0.5% bigcatkin willow
Acid, surplus are water.
Embodiment 4
The selecting of fruit sugarcane, cutting and cleaning treatment are the same as embodiment 3.Fruit sugarcane keeping fresh and protecting color liquid includes the group of following weight percent
Point: D-araboascorbic acid sodium 0.5%, calcium chloride 0.5%, 2.0% chitosan, 0.2% tremella polysaccharides, 2.0% sodium alginate, 0.6% mountain
Potassium sorbate, 0.5% tartaric acid, 0.6% salicylic acid, feed liquid weight ratio are 1:5, and the ultrasound of fruit sugarcane drains, is vacuum-packed and irradiates ginseng
Number is the same as embodiment 3.Treated that fruit sugarcane is stored at 4 DEG C for freshness-keeping and color protection, stores 6 months, mouldy and browning phenomenon does not occur,
With good storage stability.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (8)
1. a kind of fresh-keeping color-retention method of fresh-cut green peel fruit sugarcane, which is characterized in that described method includes following steps:
(1) cutting: epidermis is intact, no disease and pests harm green peel fruit sugarcane is cut into billets of cane；
(2) it cleans: cleaning sugarcane epidermis dirt with flowing clear water；
(3) keeping fresh and protecting color: the fruit sugarcane after cleaning is put into keeping fresh and protecting color liquid and is ultrasonically treated, treated, and fruit sugarcane drips naturally
Dry surface moisture；
(4) it packs: single fruit sugarcane section is independently vacuum-packed；
(5) enzyme deactivation is sterilized: packaged fruit sugarcane is placed in inhibition polyphenol oxidase enzyme activity, eliminating bacteria in -60 irradiation bomb field of cobalt；
(6) it refrigerates: the fresh-cut fruit sugarcane after irradiation is subjected to cryopreservation.
2. a kind of fresh-keeping color-retention method of fresh-cut green peel fruit sugarcane according to claim 1, which is characterized in that step (1) institute
Stating sugarcane segment length is 25 ~ 35 cm, and notch is neat, and epidermis is without cracking.
3. a kind of fresh-keeping color-retention method of fresh-cut green peel fruit sugarcane according to claim 1, which is characterized in that step (3) institute
State the component that keeping fresh and protecting color liquid includes following weight percent: 0.1% ~ 0.5% D-araboascorbic acid sodium, 0.1% ~ 0.5%
Calcium chloride, 1% ~ 2% chitosan, 0.05% ~ 0.2% tremella polysaccharides, 0.5% ~ 2% sodium alginate, 0.2% ~ 0.6% sorbic acid
Potassium, 0.1% ~ 0.5% tartaric acid, 0.1% ~ 0.6% salicylic acid, surplus are water.
4. a kind of fresh-keeping color-retention method of fresh-cut green peel fruit sugarcane according to claim 1, which is characterized in that in step (3)
The feed liquid weight ratio of fruit sugarcane and keeping fresh and protecting color liquid is 1:5.
5. a kind of fresh-keeping color-retention method of fresh-cut green peel fruit sugarcane according to claim 1, it is characterised in that: step (3) institute
State ultrasonic treatment, technological parameter are as follows: 40 kHz of vibration frequency, 15 ~ 25 DEG C of temperature, 10 ~ 20min of time.
6. a kind of fresh-keeping color-retention method of fresh-cut green peel fruit sugarcane according to claim 1, it is characterised in that: step (4) institute
State vacuum packaging process parameter are as follows: 40 s of vacuum time, 15 s of sealing time, cooling time 5 s；Packaging material is that food-grade is true
Empty bag.
7. a kind of fresh-keeping color-retention method of fresh-cut green peel fruit sugarcane according to claim 1, it is characterised in that: step (5) institute
Stating 60Coradiation dosage is 0.3 ~ 0.8 kGy, and radiation environment temperature is 10-20 DEG C.
8. a kind of fresh-keeping color-retention method of fresh-cut green peel fruit sugarcane according to claim 1, it is characterised in that: step (6) institute
The refrigerated storage temperature stated is 4 ~ 8 DEG C.
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| CN110122552A (en) * | 2019-04-17 | 2019-08-16 | 中国农业科学院农产品加工研究所 | The preservation method of fresh-cut carrots |
| CN112167261A (en) * | 2020-10-13 | 2021-01-05 | 广西壮族自治区农业科学院 | Pesticide composition for storage, transportation and preservation of harvested sugarcane |
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