Method for prolonging shelf life of fresh-cut lettuces through composite bacterium restraining

A technology of shelf life and lettuce, which is applied in the field of compound antibacterial and prolonging the shelf life of fresh-cut lettuce, can solve the problems of single fresh-keeping method, maintenance of fresh-cut fruit and vegetable quality, and extension of microbial shelf life. The effect of maintaining flavor, inhibiting the growth of the total number of colonies, and inhibiting the growth of microorganisms

Inactive Publication Date: 2019-05-03
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] To sum up, the existing fresh-keeping methods of fruits and vegetables are relatively single, and the maintenance of fresh-cut fruits and vegetables quality, the inhibition of microorganisms and the extension of shelf life have not been well resolved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: Two-stage frequency conversion ultrasonic wave and ε-polylysine synergistic treatment combined with modified atmosphere packaging for microbial control and shelf life extension of fresh-cut lettuce during storage

[0030] Freshly cut lettuce without mechanical damage is placed in a dual-frequency ultrasonic cleaning machine for two-stage frequency conversion treatment. The first stage has a frequency of 20kHz and a power of 100W / kg for 5 minutes. In the ultrasonic cleaning machine, the second frequency is 40kHz, the power is 200W / kg for 6min, and the treatment temperature is 20°C. Take out the water after processing, and then pack 200g fresh-cut lettuce in a modified atmosphere package, in which the gas volume percentage is 85% nitrogen, 5% oxygen, 5% argon, and 5% krypton. Refrigerate at 4°C . The co-treatment of two-stage frequency-variable ultrasonic waves and ε-polylysine can reduce the initial total number of colonies of fresh-cut lettuce by 2.03 logCFU / g...

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Abstract

The invention relates to a method for prolonging shelf life of fresh-cut lettuces through composite bacterium restraining, and belongs to the technical field of fresh keeping storage of raw and freshfoods. The method comprises the following steps of fresh cutting fresh lettuces without mechanical damage, putting the fresh cut lettuces into a two-frequency ultrasonic cleaning machine, setting thetemperature and the time of the ultrasonic cleaning machine, performing dual-stage frequency conversion ultrasonic treatment, after first-stage frequency treatment is completed, injecting epsilon-polylysine having a certain concentration into the ultrasonic cleaning machine, performing second-stage frequency treatment, after treatment is completed, performing draining, then charging nitrogen, oxygen, argon and krypton in a certain proportion, performing modified-atmosphere packaging, and performing refrigeration. Through the adoption of the method disclosed by the invention, growth of microorganisms can be restrained, enzymatic activity is reduced, better color is maintained, and the texture and the nutrient components of the fresh-cut lettuces are maintained. During the refrigeration period, compared with separate ultrasonic waves or epsilon-polylysine, synergistic treatment of the epsilon-polylysine and the ultrasonic waves can notably prolong the shelf life of the fresh-cut lettuces.

Description

technical field [0001] The invention relates to a method for prolonging the shelf life of fresh-cut lettuce through compound antibacterial, and belongs to the technical field of fruit and vegetable processing and preservation. Background technique [0002] my country is a big producer of fruits and vegetables, and the output of fruits and vegetables ranks first in the world for many years. Lettuce is popular in people's daily diet because it is rich in nutrients such as vitamins, minerals, and carbohydrates. With the development of my country's green industry economy, fresh-cut lettuce is more and more favored by consumers. Fresh-cut lettuce is a nutritious, convenient and fresh ready-to-eat product that is packaged and supplied to consumers after washing, trimming, peeling and cutting of fresh fruits and vegetables. However, fresh-cut lettuce will cause cell fragmentation, enhanced respiration intensity, accelerated ethylene production, direct contact between enzymes and ...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/154A23B7/152
Inventor 张慜范凯姜方俊
Owner JIANGNAN UNIV
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