Study On Commercial Processing Technology Of Minimally Processed Vegetables

Minimally Processed Vegetables are products that are partially prepared and can be maintained on fresh condition for a few days, the processing steps including sanitizing, washing, peeling, packaging. Today, consumers are increasingly demanding ready-to-use, fresh and nutrient products, so Minimally Processed Vegetables are fond of by more and more people.Minimally Processed Vegetables are different from other traditional products, and it is very difficult to preserve the freshness in the whole chain including processing, storage and retailing. This article has two main parts. Firstly, a detailed study on 5 representative vegetables, for the effect of processing methods or different storage conditions on physiological and quality characteristic was conducted. The main results are as following:1. The best way to package bamboo shoots was single-product film packaging. Heat shock treatment(65℃, 2min) was effective in reducing bacteria growth and avoiding spoilage. 4℃ storage extended the shelf life for 5 days when compared with ambient temperature.2. The shelf life of cucumber was over 8 days when stored at 10℃, heat shock treatment(40℃, Ihr) improved the firmness and reduced the loss of carbohydrate at the late stage in the storage. The use of edible coatings didn't have distinct effect on quality of cucumber.3. Micro-pore film had antifogging effect when being used to package spinach, and influenced visual sensory attributes. Treatment with 1% NaCl was found effective in enhancing chlorophyll retention. Under such processing method, spinach could maintain fresh quality for 5 days at 4℃4. Enzymatic browning is a major problem of Peeled potato. Low temperature of 5 ℃ was effective to inhibit the activity of PPO, control enzymatic browning. Edible coating (including 4%sucrose esters, l%ascorbic acid, 01%citric acid) remarkable delayed browning.5. Flammulina velutipes are highly perishable and easily susceptible to brown, so it is necessary to use bactericide and enzymatic browning inhibitors. It was found that Na4P2O7 could prevent microbial spoilage effectively. Secondly, a preliminary research on HACCP systems was conducted to facilitate itsapplication in the industry.