Storage and refreshing method of fresh-cut potato
A fresh-cut potato, storage and preservation technology, applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, preservation of fruits/vegetables through radiation/electrical treatment, etc., can solve the accumulation of quinones and the easy browning of the cut surface of fresh-cut potatoes problems such as oxidation and browning, and achieve the effect of low detection quantity
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Embodiment 1
[0031] Embodiment 1 is the low concentration screening of sodium bisulfate solution processing fresh-cut potato
[0032] (1) Experimental method
[0033] (1) Select fresh potatoes that are free from corruption, mildew, sprouts or green, peel them, cut them into 3-5mm slices with uniform thickness, put them in clean water immediately, wash away the soil, impurities and excess starch, wipe them If there is residual moisture on the dry surface, take it out;
[0034] (2) The dried fresh-cut potatoes were immersed in 0%, 1.0%, 1.5%, 2.0%, 2.5% sodium bisulfate solution respectively, and the treatment time was 2 min;
[0035] (3) The processed fresh-cut potatoes are immediately packed in ziplock bags, and then stored in cold storage until sold.
[0036] (2) Experimental results
[0037] Such as Figure 4 As shown, among the five treatments, the higher the concentration, the better the color protection effect, and the color protection effect of 2.5% sodium bisulfate solution is...
Embodiment 2
[0038] Embodiment 2 is the high-concentration screening of sodium bisulfate solution processing fresh-cut potatoes
[0039] (1) Experimental method
[0040] (1) Select fresh potatoes that are free from corruption, mildew, sprouts or green, peel them, cut them into 3-5mm slices with uniform thickness, put them in clean water immediately, wash away the soil, impurities and excess starch, wipe them If there is residual moisture on the dry surface, take it out;
[0041] (2) The dried fresh-cut potatoes were respectively immersed in 0%, 2.5%, 3.0%, 4.0%, 5.0% concentration of sodium bisulfate solution, and the treatment time was 2min;
[0042] (3) The processed fresh-cut potatoes are immediately packed in ziplock bags, and then stored in cold storage until sold.
[0043] (2) Experimental results
[0044] Such as Figure 5 As shown, among the five treatments, the higher the concentration of the color protection solution, the better the color protection effect, but when the con...
Embodiment 3
[0045] Embodiment 3 is the screening of UV-C treatment fresh-cut potato processing time
[0046] (1) Experimental method
[0047] (1) Select fresh potatoes that are free from corruption, mildew, sprouts or green, peel them, cut them into 3-5mm slices with uniform thickness, put them in clean water immediately, wash away the soil, impurities and excess starch, wipe them If there is residual moisture on the dry surface, take it out;
[0048] (2) The dried fresh-cut potatoes were placed in the ultraviolet device for 0min, 1min, 2min, 3min, 4min respectively;
[0049] (3) The processed fresh-cut potatoes are immediately packed in ziplock bags, and then stored in cold storage until sold.
[0050] (2) Experimental results
[0051] Such as Figure 6 As shown, among the five treatments, the longer the irradiation time, the less the total number of colonies, and the better the bactericidal effect. But when the time is too long, the ultraviolet treatment will cause some damage to...
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