The invention discloses a method for controlling quality deterioration of dried
malus asiatica fruits in storage, and belongs to the technical field of
food processing. Aiming at the problems of easy
browning, texture hardening and
flavor loss of dried crabapples in the storage process, the method provided by the invention comprises the following steps: selecting crabapples of which the maturity is 80-90%, removing impurities, cleaning, removing kernels, soaking in a
sodium chloride solution,
slicing, protecting the color in a
calcium lactate solution, boiling in a mixed
sugar solution, and carrying out gradient variable-temperature
drying by adopting a
heat pump, so as to obtain the dried crabapples of which the maturity is 80-90%. And immersing the
dried fruits into a
pectin-
calcium lactate solution every 50-60 minutes within 5-6 hours after
drying,
fishing out, draining, sealing at 0-4 DEG C, uniformly
wetting for 20-30 minutes, repeating for multiple times, and finally cooling and packaging. A
pectin-
sugar-
calcium water control composite network is constructed in the
drying process, the
pectin structure is stabilized, the
moisture state is regulated and controlled,
browning in the storage period is remarkably inhibited, proper texture is maintained, and
flavor and
nutrition are reserved. The method is suitable for industrial production of the dried
malus asiatica fruits.