Studies On Rinsing And Browning Controlling And Fresh-keeping Technology Of Micro-Processing Vegetables

During the storage period of micro-processing carrot, broad bean seed and green pepper, etc., the effect of different rinsing agent, browning controlling and fresh-keeping technology on sensory quality and physiological change of was studied in this paper, the ideal rinsing agent, browning controlling and the optimum technique and parameters for different micro-processing vegetables were determined; the changing rule of physiology was founded to provide the theory basis for the mass production of micro- processing vegetables.1.The Rinsing. Accounting the bacteria and changing VC content of micro-processing carrot, broad bean seed and green pepper after treatment of different rinsing agent, the suited rinsing agent was determined, which provide the basic technique for the production of micro- processing vegetables. The result showed that:0.5%CA,0.1%NaOCl can inhibit the bacteria to 1×102CFU/g;the natural extraction of 0.1% clove and 0.1% turmeric can also effectively inhibit the bacteria in micro-processing vegetables.2.Browning Controlling. Different method and the technology for browning control of micro-processing broad bean seed, cauliflower and brassica was studied and the optimum browning inhibitor combination was screened out .The result showed that the effect of 60℃treatment for 60s was the optimum for micro-processing broad bean seed;Through measuring browning degree, the best inhibitor combination is: 0.2%Vc+0.3%CA+0.15% EDTA +0.3% CaCl2;The oxygen absorbent can effectively inhibit yellowing of micro-processing orchid, which can accordingly prolong the shelf life and guarantee the quality during its delivery.3. Edible film for micro-processing vegetables. Through the measurement of respiratory intensity, lost weight and accounting the bacteria after treatment of 3 different edible film for micro-processing broad been seed, etc, the optimum film was determined for vegetable storage. The result showed that:Edible film can maintain the rate of lost weight below 2% and the effectiveness of chosen film was as follows : Chitosan coating>Sodium alginate coating>carrageenin coating;Sodium alginate coating can inhibit the browning effectively ,Chitosan coating can prevent the appearance of lignin;the edible film can inhibit 85.9% bacteria which causes the rot of broad been seed; edible film can form protected gas-adjustment environment, preventing the gas exchange with outside O2 and C02 and accordingly prolong the shelf life of micro-processing vegetables.