The present invention provides a
quality control technology for fresh-
cut fruits and vegetables by a
saline-treated composite packaging material. The
quality control technology comprises the followingsteps: fresh fruit and vegetable raw materials are selected; the selected fruit and vegetable raw materials are washed; the washed fruit and vegetable raw materials are put into a 100 ppm
sodium hypochlorite solution to be soaked for 10 min; the soaked fruit and vegetable raw materials are rinsed; the rinsed fruit and vegetable raw materials are
cut into needed sizes and shapes; the
cut fruits and vegetables are put into 0.1 mol / l brine to be soaked for 20 min; the soaked
fruits and vegetables are taken out; when the tissue surfaces of the fruits and vegetables are dry, the fruits and vegetables are loaded into a
polypropylene (PP) packaging bag (at a thickness of 0.12 mm) to be sealed with a heat sealing
machine; and the sealed fruits and vegetables are stored in a
cold storage at 5 DEGC. The method can significantly inhibit the enzymatic
browning of the fresh-cut fruits and vegetables, maintains original color and luster, prevents quality from decreasing, controls growth of microorganisms, thus prolongs a fresh-keeping period, and is suitable for the fruits and vegetables of fresh gingers, apples, potatoes,
lotus roots,
helianthus tuberosus, etc. The technology is good in the fresh-keeping effect, simple in operation, high in safety, low in cost and free of any toxic reagents, can efficiently extend
shelf life, can extend the storage period of the fresh-cut fruits and vegetables to 20 days or more, and has broad market prospects.