The invention discloses a treatment method for relieving respiratory
climacteric fruit and vegetable oxidation
browning, and belongs to the technical field of fruit and vegetable storage and fresh-keeping
processing. The method comprises the following steps: soaking treatment equipment and
fruits and vegetables with NaClO or 75%
ethanol solution, washing with deionized water, draining, and
cutting into fresh-
cut fruit and vegetable slices; soaking the pretreated fresh-
cut fruit and vegetable slices in a 2-50 [mu] mol /
L theanine solution, taking out the fresh-
cut fruit and vegetable slices after the fresh-cut fruit and vegetable slices are completely soaked, and removing
moisture on the surfaces of the fresh-cut fruit and vegetable slices; and storing the fresh-cut fruit and vegetable slices, wherein the sealed storage temperature is 0.5-8 DEG C. The treatment method can effectively slow down
browning of the fresh-cut
fruits and vegetables, is
pollution-free to the environment, safe and sanitary, can improve the edible
flavor of the fresh-cut fruits, and has the advantages of being green, environment-friendly, high in quality and low in price; the method not only can be used for relieving oxidation
browning of fresh-cut apples, pears and yellow peaches, but also can be applied to browning and preservation of other breath
climacteric fruits and vegetables,
weight loss is reduced, and the method has good economic value.