Study On The Correlative Factors And Inhibition Method Of Canned Citrus Browning In Flexible Package

China, which the production of citrus cannedned supply about 80% of world production. With the prolonging of time, browning increased, the natural colour was lost, nutrients and flavor were destroyed. The advantages of flexible package are light, soft, low-cost, easy to carry so on. In order to provide a reference for production and storage of citrus canned, we studied in this work for influence factors of browning and sensory quality in the flexible packaging citrus cannedned during storage.Study the oxygen transmission coefficient of three kinds of packaging materials including high barrier bag, aluminum foil membrane bag, nylon bag. The oxygen permeability of three kinds of flexible packaging materials, results show that the oxygen transmission coefficient of nylon bag was the largest, high barrier bag taked second place, with the oxygen transmission coefficient of aluminum foil membrane bag was minimum. Study the effect of three kinds of packaging materials on browning and colour. The degree of browning and color change was nylon bag> high barrier bag>aluminum foil membrane bag. The browning index growth rate meeted Arrhenius equation in citrus cannedned of three kinds of packaging materials. The activation energy and pre-exponential factor of aluminum foil membrane bag were the largest, high barrier bag taked second place, with nylon bag was minimum.Study the effect of storage temperature and storage time on browning and colour through the high barrier bag, aluminum foil membrane bag, nylon bag as wrapping material. Results show that as the extension of storage time and the rise of storage temperature, the browning index and content of 5-HMF increased, the content of VC, total sugar, total phenols and DPPH· scavenging activity decreased in citrus cannedned of three kinds of packaging materials. The results of browning correlation analysis in citrus cannedned show that browning index and VC were significantly negative correlation (P<0.05), browning index and total sugar were significantly negative correlation(P<0.05), browning index and 5-HMF were significantly positively relatelation(P<0.05), no significant correlation between browning index and phenols(P>0.05). The results indicated that the maillard reaction and ascorbic acid oxidation degradation were the major cause of browning in citrus cannedned.Study the effect of amino acid, sugar, VC on browning in citrus cannedned, results show that in addition to the 0.05% VC, amino acid, sugar, VC (0.10%-0.20%) have promoted browning and generated 5-HMF in citrus cannedned, reduced lightness and yellowness, increased redness. Results show that browning degree aggravated as the concentration increase of the amino acid (0.02%- 0.08%), sugar (5%-20%), VC (0.10%-0.20%), and this illustrated that amino acid, sugar, Vc produced influence on browning, the effect of amino acid, sugar, Vc on browning degree was Vc (0.20% w/v)> lysine (0.08% w/v)> fructose (20% w/v)> glycine (0.08% w/v)> sucrose> 0.08% (w/v) glucose (20% w/v)> cysteine (0.08% w/v).Study the effect of browning inhibitors and gases on browning in citrus cannedned, results show that three kinds of browning inhibitors and N2, CO2 all could reduce the browning of citrus cannedned and the formation of 5-HMF, improve sensory quality, O2 promoted browning of citrus cannedned and debased sensory quality. The inhibition effect of three kinds of browning inhibitors and N2, CO2 was N2>sodium sulfite>tea polyphenols>VC>CO2. So that we could choose the better browning inhibitors or fill gas to reduce the loss of nutritional ingredient, make the browning index decline, delayed the change of color and the shelf life was improved.