Application Of Bioactive Enzymes Inpreservation And Preservation Of Ginger And Cherry

Currently,most fruits and vegetables in the market are preserved using pesticides or biological inhibitors to inhibit harmful microorganisms,and there are also ways to preserve them by waxing or adding other chemicals.Due to the green and healthy advantages of enzyme preparations,this experiment conducted research on the use of edible animal proteases for fruit and vegetable preservation and preservation.Specifically,fresh ginger and cherry were used as raw materials to study the effect of protease on the preservation of vegetables.1.Using fresh ginger as the experimental object,set different gradients of preservative dosage.Edible animal protease: glucose:water=1:2:20,1:10:100,1:10:200,and set up a clear water group and a blank control group.Analyze the effects of edible animal proteases on the weight loss rate,crude fiber content,flavonoid content,and sensory score of ginger.The results showed that all three concentrations of edible animal proteases could reduce the weight loss rate of ginger,with the effect of 1:2:20 being the most significant,13.15%lower than the blank control group;Reduce the content of crude fiber to a maximum of1.49%,keeping ginger fresh and tender without obvious cellulose.Maintaining the content of flavonoids in ginger,high concentrations of edible animal protease activators can control the reduction to 3.47 ㎎,while low concentrations can also maintain a reduction of 3.75 ㎎.Suppress the decrease in sensory scores and maintain the freshness of ginger.In summary,edible animal proteases can maintain the freshness of ginger and various nutritional indicators,among which the protease with edible animal proteases: glucose: water=1:2:20has the best anti-corrosion and preservation effect on ginger.2.Using fresh cherry as the experimental object,set different gradients of preservative dosage.First,prepare a life cell activation solution with an edible animal protease: glucose ratio of 1:20,and then divide the experiment into different dilution gradient soaking groups of 100 times,200 times,500 times,spraying group of 100 times,200 times,500 times,negative control group,and blank control group.Set the same storage conditions and storage days.After careful observation and measurement,the initial values of various rated indicators are measured,and various indicators are continuously observed and recorded.The monitoring time is the first day,the third day,the fifth day,and the seventh day,with regular sampling every day and accurate recording of various data.Multiple measurements are required during each measurement,three times each time,and subsequent data processing and analysis are carried out to ensure the accuracy and effectiveness of the data,During the measurement process,the indicators to be measured include total acid,sugar content,fruit diameter,color,odor,texture,fruit shape,etc.The experiment used acid-base titration to measure the total acid of large cherries,a handheld sugar meter to measure the sugar content of large cherries,and a vernier caliper to measure the fruit diameter of large cherries.On the 7th day of the experiment,the spraying group,soaking group,blank group,and negative experimental group all showed mold growth.The experimental results showed that the spraying groups of 100 and 200 times had the best effect on promoting the reduction of acidity in large cherries,while the spraying group of 500 times had the worst effect;The sugar content in the spraying group increased by 100 times and the soaking group by 100 times,while others showed a downward trend;The spray group becomes 100 times sweeter and the soak group becomes 500 times sweeter,while others become sour or have a moldy odor.The final conclusion is that spraying edible animal protease diluted by100 times has the best preservation effect on large cherries,and the edible animal protease soaking group is not suitable for the preservation of large cherries.Based on the above experiments,it can be concluded that edible animal proteases have a good anti-corrosion and preservation effect on the storage of ginger and cherry.In daily life,these advantages can be fully utilized to increase the storage time of food to varying degrees.