Application Of Combined Irradiation And Preservatives Treatment On Fresh-Keeping Of Fried Green Peppers

Taking the Fried green peppers as fast food selling listed, the primary problem are short-storage period and easily-lost nutrients etc. To extend the storage period of the pepper, the essay mainly studies preservation of the integrated application of irradiation sterilization and preservative:Discussion about what effect the electron accelerator irradiation has on preservative in antibacterial activity and the optimal ratio of several preservatives; Finally, applying utilization of irradiation and preservatives to the peppers products, and studying the effects the radiation has on the physical and chemical quality of fried green peppers. The results showed as follows:There were no negtive effects the electron accelerator had on antibacterial activity of commonly used weak acid preservatives, and has a synergistic effect.Compounding three kinds of preservatives of potassium sorbate, sodium acetate dehydrogenation and sodium diacetate led to an appropriate increase in bacteriostatic of preservatives. The compounding ratio of potassium sorbate:dehydrogenation sodium acetate:sodium diacetate was 50:25:25 and showed strong antimicrobial activity to three pathogens in experiment and the bacteriostatic of compound preservative showed a certain concentration range stability.Fried green peppers added with preservatives showed a certain inhibitory effect in the total number of colony growth, and with the increasing concentration of preservatives its antimicrobial got stronger; Fried green peppers processed with irradiation dose of 4-6 kGy, no bacteria detected; Fried green peppers comprehensive treatment by preservatives and irradiation can achieve a better antibacterial effects.Irradiation can increase part of the useful physical and chemical indicators in fried green peppers:When processing fried green peppers with 2-10 kGy irradiation dose, the content of soluble solids, total phenol significantly increased with the increasing dose of radiation; DPPH scavenging capacity and ferric reducing ability significantly increased with the increasing dose of radiation; however irradiation had negtive effect on vitamin C and nitrite content of tiger peppers and relatively affected less at a low dose.The results showed that:when treated fried green peppers with the irradiation dose of 4 kGy, the bacteria can not be detected, and there were no significant adverse effect on the physical and chemical quality of fried green peppers, and led to an enhancement of antioxidant activity and other beneficial physical and chemical quality.