Antistaling agent for preventing the browning of the fresh fruit having been cut and the using method thereof

Abstract

The invention relates to an anti-browning and anti-staling agent for fresh cut fruits. The invention is characterized in that the invention contains the following components according to the mass shares: 0.1-0.4 share of cysteine, 0-0.9 share of ascorbic acid, 0-0.20 share of carbohydrate nutritional agents, 0-2.0 shares of calcium preparation, 0.1-0.4 share of esculent acid pH value regulator, 0.001-0.02 share of film-coating agent; the mixture of the components can be used after dissolved in 96.08-99.79 shares of water. The invention relates to a using method of anti-browning and anti-staling agent for fresh cut fruits thereof. The method has the following steps: anti-staling solution is prepared according to a certain proportion of each component; the cut fruits are contacted with the anti-staling solution completely for 3-10 minutes and then packed; the packed fruits are preserved under 2-8 DEG C. The invention is free from nocuity and sulfur, and can be used in instant fresh cut fruits and can effectively prevent browning and have the function of anti-browning and fresh-keeping.

Description

technical field

[0001] The invention relates to a fruit fresh-keeping agent and a method for using the same, in particular to a method for preventing browning of fresh-cut fruits in storage (such as apples, pears, peaches, bananas, etc., which will cause browning after peeling or cutting). An anti-browning anti-staling agent for fresh-cut fruits for control and anti-corrosion preservation and a use method thereof. Background technique

[0002] Fresh-cut fruit is a product that keeps the product fresh after a series of treatments such as grading, sorting, selecting, cleaning, peeling, cutting, fresh-keeping and packaging. After the fruit is peeled and cut, it will cause mechanical damage to the fruit tissue, destroy the original protective system, and induce a series of physiological and biochemical reactions of fresh-cut fruits that are not conducive to storage, such as enzymatic and non-enzymatic Intensified browning, lignification of the cut surface, invasion and reproduc...