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Method for inhibiting browning of fresh cut pakchoi

A technology for Hang cabbage and Chinese cabbage, which is applied to the preservation of fruits and vegetables, the protection of fruits/vegetables with a protective layer, and food preservation, etc., can solve the problems of intensified browning reaction, shortened shelf life, and accelerated rotting and deterioration of Hang cabbage.

Inactive Publication Date: 2017-11-07
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Browning of cutting edge is one of the most common problems of fresh-cut cabbage in the production and sales process. Due to mechanical damage, a series of adverse reactions such as intensified browning reaction and enhanced respiration will accelerate the rot and deterioration of cabbage, thus shortening its shelf life. Expect

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] Select Hang cabbage that is uniform in size, bright in color, crisp and tender, free from rot and insect pests, and without mechanical damage. The selected Hang cabbage is sterilized with 75% alcohol and cut into small pieces of 3~5cm, and the fresh-cut Hang cabbage is soaked in brassin In the lactone solution, the mass ratio of the brassinolide solution and the Hang cabbage segment is 12:1. After soaking for 10 minutes, the Hang cabbage is taken out and dried for 1 hour at 13±1°C and relative humidity of 40~50%. .

[0021] Preparation of brassin solution: Weigh brassinolide powder 0, 0.0216, 0.0649, 0.1298, 0.2596g in 9L of distilled water, stir with a glass rod for 1~2min to dissolve, so as to prepare brassinolide solutions of different concentrations

[0022] Determination of the optimal concentration of brassinolide: The optimal concentration of brassinolide was based on preliminary experiments using 0, 5, 15, 30, 60 μM (10 -6 mol / L) Brassinolide soaking for 10 mi...

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Abstract

The invention discloses a method for inhibiting browning of fresh cut pakchoi. The method comprises the steps of performing selection, arrangement, fresh cutting, soaking, draining and preservation on pakchoi: soaking the fresh cut pakchoi in a 15-micrometer (1.5*10<-5>mol / l) brassinolide solution for 10min, draining the fresh cut pakchoi for 1h at 12-14 DEG C environment temperature and 40-50% relative humidity, loading the fresh cut pakchoi into trays, wrapping the fresh cut pakchoi with polyvinyl alcohol active films, and storing the packaged fresh cut pakchoi at 4 DEG C. The method can effectively inhibit a browning degree of a cut of the fresh cut pakchoi; the content of malondialdehyde is reduced; the activity of polyphenol oxidase and phenylalanine ammonia lyase is inhibited; the fresh cut pakchoi still has good appearance and an edible value on the twelfth day; the method has a certain popularization value.

Description

technical field [0001] The invention relates to a method for inhibiting the browning of vegetables, in particular to a method for inhibiting the browning of fresh-cut cabbage. Background technique [0002] Hang cabbage, also known as small cabbage, is a common vegetable in people's lives. It is cultivated in a large area in Shanghai and Hangzhou. It is widely eaten with its crisp, sweet taste and rich and varied nutrients. Hang cabbage is an excellent source of vitamin C and manganese, and it is also rich in polyphenols and anthocyanins. Rational consumption can have bactericidal, anti-inflammatory and antioxidant effects, and can also prevent cancer to a certain extent and strengthen the body. Immune Function. With the gradual acceleration of the consumption level and the pace of life, raw vegetables can not only complete the processing of food materials quickly and efficiently, but also keep the nutrients of vegetables absorbed by the human body to a great extent. Therefo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/16C08L29/04C08L31/04C08K5/053C08K5/1545
CPCA23B7/00A23B7/16C08J5/18C08J2329/04C08J2431/04C08L29/04C08L2203/16C08L31/04C08K5/053C08K5/1545
Inventor 谢晶雷昊王金锋乔永祥
Owner SHANGHAI OCEAN UNIV
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