Vacuum On Browning Inhibition Of Fresh-cut Lotus Tube And Instant Product Development

Fresh-cut fruits and vegetables are convenient and healthy.They has gradually become one of the fastest growth in retail sales of fruits and vegetables industry,and they are believed to be one of the development directions of fruits and vegetables industry.Lotus root rich have nutritional value and medicinal value,planted in our country,and was deeply loved by people.But after cutting,lotus root is very easy to browning,affecting the surface color and product quality,shortening the shelf life of fresh-cut lotus root products,causing the waste of resources and economic losses.With fresh lotus root as a raw material,this study explores the effect of the vacuum conditions for fresh-cut lotus root browning.Fresh-cut lotus root is processed into ready-to-use products of lotus root,and this study explores the quality effect of ready-to-eat lotus root after 12 months.The results of the study are as follows:1.Put fresh-cut lotus root respectively at the condition of 4℃ atmospheric pressure,and 4℃ vacuum.Every two days to determine the physiological and biochemical indexes in 12 days,the results show that compared with 4℃ atmospheric pressure,fresh-cut lotus root has lower browning degree.The specific performances are:Fresh-cut lotus root at 4℃vacuum condition has higher L value,less vitamin C loss,smaller BD,less respiratory intensity,lower accumulation of MDA,slower super oxygen anion generating rate,lower activity of polyphenol oxidase(PPO),peroxidase(POD),superoxide dismutase(SOD),phenylalanine ammonia enzyme(PAL),catalase(CAT)and ascorbic acid peroxidase(APX).Results show that the vacuum conditions can reduce the activity of PPO and other kinds of enzymes,slow down the consumption of nutrients,prevent the damage to the organization and inhibition of the enzymatic reaction process.Vacuum conditions are better able to maintain the quality of the goods and extend the shelf life.2.Through washing→ peeling→ cutting→ soaking → blanching → cooling →bagging → filling liquid → sealing,ready-to-use products of lotus root have complete shape,white surface and special aroma.Liquid is clear.Products have great value.Put instant lotus root products at 4℃ storage,after 12 months,finding lotus root shape is still intact and white.But the hardness decrease,fleshy become soft waxy.Study found that ready-to-eat lotus root product has less soluble solids content,less nutrients,but the number of colony and total coliform bacteria are not grow.Although the crispness and nutrients of ready-to-eat lotus root products decrease after 12 months,the color and health security of the product are very considerable.