Effects Of Ultra-high Pressure Treatment On Texture And Flavor Quality Of Fresh-cut Potatoes

As a non-thermal physical processing technology,ultra high pressure technology(HPP)can effectively maintain the nutrition and sensory quality of food while sterilizing effectively.In this paper,we studied the changes in texture andflavor quality of freshly cut potatoes under HPP treatment.At the same time,we explored the texture improvement of freshly cut potatoes under HPP treatment.The mechanism of influence on potato texture;finally,the electronic sensory combined with gas chromatography-mass spectrometry(GC-MS)combined technology was used to analyze and evaluate its flavor quality.It provides a theoretical basis for the application of HPP in freshly cut fruits and vegetables.The main results are as follows:(1)The effect of ultra-high pressure treatment on the quality of fresh-cut potatoes and the exploration of texture improvement methodsHPP treatment has the effect of maintaining the color of fresh-cut potatoes,but there is a significant decrease in hardness(P<0.05),and there is a rebound trend at a pressure of 500 MPa.However,compared with traditional heat treatment,HPP can maintain the texture of potatoes better.Using calcium chloride in combination with HPP treatment can effectively improve the texture loss caused by HPP treatment.In calcium chloride treatment,the effect of vacuum impregnation is better,and under the treatment conditions of calcium treatment(1.0%CaCl2,10 min)combined with HPP(300 MPa,10 min),the average hardness value of freshly cut potatoes is the largest(3284.83±313.81)g.(2)Research on the influence mechanism of ultrahigh pressure on potato textureHPP treatment caused a certain degree of damage to the cell structure.Although it did not change the group composition of the potato cell wall material,it changed the enzyme activity and polysaccharide content of the potato cell wall to a certain extent,reduced the WSF content,promoted the degradation of cellulose,and caused texture There is a decline.Compared with traditional heat treatment,HPP can maintain the texture better and the texture recovery phenomenon under 500MPa depends on the decrease of the esterification degree of potato pectin and the increase of NSF and CSF content after HPP treatment.CaCl2 combined with HPP treatment can significantly inhibit the cell damage caused by HPP treatment and improve cell resistance;and by inhibiting cellulose degradation and increasing CSF content,the problem of softening potato texture is improved.(3)Electronic sensory combined with GC-MS combined technology to evaluate flavor qualityThe taste of fresh and fresh-cut potatoes is mainly salty,sweet and umami,of which(E)-2-nonenal contributes most to its flavor;after cooking,its umami response value has increased,aldehydes,furans and The relative content of esters is high,and(E,E)-2,4-decadienal contributes the most to its flavor.The flavor quality of raw and cooked potatoes at 100MPa in HPP treatment is not good,and even bad flavor substances exist.The remaining conditions of HPP treatment basically did not change the key flavor substances in potatoes,while reducing the irritating smell of potatoes,and increasing the pleasant aromas such as fruity and sweet fragrance.It has an improving effect on the overall flavor of potatoes,and it has a role in maintaining the flavor quality during storage.