Research Of Factors Influencing The Quality Of Fresh-cut Cucumber

Taking cucumbers as experiment material,with assistance of electronic nose technology,this experiment conducted tests on quality of fresh-cut cucumbers under different concentrations of sodium hypochlorite solution,different storage temperature,packaging methods and precooling temperature.Following criteria were measured respectively: soluble proteincontent,titratable acidcontent,total bacterialcount,relative electric conductivity,VC content and sensory evaluation.Through the difference analysis of cucumbers' quality indexes,the optimum index influencing fresh-keeping quality factors of fresh-cut cucumbers were ascertained.Findings of this research are as follows:(1)The author used three different concentrations(50 mg/L?100 mg/L?150 mg/L)of sodium hypochlorite solution to wash and disinfect fresh-cut cucumbers,and made a control group by rinsing fresh-cut cucumbers with water,The results indicated that different concentrations of sodium hypochlorite solution had no significant effect on cucumber slices' content of VC and soluble protein,but their impacts on titratable acid content,relatively conductivity,total bacterial count were obvious.Generally speaking,the treatment of sodium hypochlorite solution had certain effects on the quality of fresh-cut cucumbers.Compared with the contrast,cucumber slices disposed by 150mg/L sodium hypochlorite solution got lowest content of titratable acid,VC and soluble protein;cucumber slices disposed by 50 mg/L sodium hypochlorite solution received poor sensory evaluation.Thus,the optimal concentration of sodium hypochlorite solution was 100 mg/L.(2)Storing fresh-cut cucumbers at different temperatures(0??5??10?),results showed that the storage temperature significantly influenced the fresh-keeping quality of fresh-cut cucumbers.Storing at 0? could efficiently restrain the content loss of titratable acid,soluble protein and VC.It could inhibit the increase of relatively conductivity,as well as the development of microorganism.Therefore,the optimal storage temperature for fresh-cut cucumber was 0?.(3)The author packed fresh-cut cucumbers in three different methods(0.28 mm PE packing box,0.02 mm PE fresh-keeping bag,0.06 mm PE fresh-keeping bag).Results showed that,packaging methods had great influence on quality indexes other than VCcontent.Considering the excellent fresh-keeping effect,packing by 0.02 mm PE fresh-keeping bag is the most prominent way.(4)Disposing fresh-cut cucumbers at three different pre-cooling temperatures(0??5?? the contrast group),results showed that the fresh-cut cucumbers obtained the best quality indexes after the pre-cooling treatment at 0?.Compared with the contrast group,fresh-cut cucumbers pre-cooled at 0? were of remarkable differences among quality indexes other than VC content.It had proven that pre-cooling temperature had certain effects on the quality of fresh-cut cucumbers.Therefore,the optimal pre-cooling temperature for fresh-cut cucumber was 0?.According to the above analyses,the thesis drew conclusions: the storage temperature significantly influenced the quality of fresh-cut cucumbers;packaging methods also had important effects;while concentration of sodium hypochlorite solution,temperature of pre-cooling had certain impacts.In conclusion,the optimal pre-cooling temperature and storage temperature for fresh-cut cucumbers were both 0?,the most appropriate concentration of sodium hypochlorite solution for rinsing fresh-cut cucumbers was 100 mg/L,and packing by 0.02 mm PE fresh-keeping bag is the most prominent way.