Study On Nutrition Analysis And Storage Processing Technology Of Prune In Xinjiang

Raw materials are five varieties of Prune in K izilsu K irgiz Autonomous P refecture at Aketao county in Xinjiang. N utrients of Prune were analyzed by using conventional method, including sensory indicators and nutrients. The samples were processed by 1-MCP(1-methyl propylene), we discussed its influence on quality of different varieties of Prune. According to the characteristic of different varieties of Prune. We selected suitable varieties for the production of jam and juice, discussed its processing technoogy. The research results showed that difference of character is not obvious among Xinzilan, Lanmi, Record. French is the optimal variety. French is suitable for fresh food. At the same time, there is rich nutrition in French than other varieties(moisture 22.19% reducing sugar after hydrolysis 14.40% Vitamin C 6.48 mg/100 gFW NDF 3.80% ADF 3.48%). The protein content of Lanmi is as high as 3.34%. The soluble solids content of Record is as high as 16.20%. The crude fat of five varieties was not checked out. Treatment of 1-MCP can significantly slow the fruit hardness, titratable acid and strength of breathing. Comparing the change of soluble solids content of five varieties European plum under two kinds of processing, you can see that treatment of 1-MCP can quickly make soluble solids of fruit improving, varieties of Xinzilan and Great rose had no obvious change, treatment of 1-MCP is not very obvious on European plum vitamin C content. Xinzilan can be used for commercial storage. The jam processing recipe was 38% sugar, 0.04% ascorbic acid, 0.4% pectin. On the condition of this, Prune jam had nice smell and taste. Sweet and sour degree of it were appropriate. Prune juice extraction optimum conditions: proto pectinase usage 0.5%, prune-water ratio1:4(v/v), extraction temperature 40℃, extraction time 2.5h, pH4.0.