A fresh-cut yam yellowing inhibitor and its application
By combining an aqueous solution of malic acid and methyl jasmonate, the problem of yellowing in fresh-cut yams was solved, achieving inhibition of yellowing, maintaining their color and sensory quality, and extending shelf life.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
- Filing Date
- 2021-03-02
- Publication Date
- 2026-07-21
AI Technical Summary
Freshly cut yams are prone to yellowing during processing and storage, which affects their nutritional value, flavor, and appearance, thus reducing their commercial value.
An aqueous solution of malic acid and methyl jasmonate was used as a yellowing inhibitor for fresh-cut yam. The yellowing process of fresh-cut yam slices was inhibited by soaking them.
It effectively maintains the color and sensory quality of fresh-cut yams, extends shelf life, and enhances product value.
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Abstract
Description
Technical Field
[0001] This invention relates to a yellowing inhibitor for fresh-cut yam and its application, belonging to the field of fruit and vegetable preservatives. Background Technology
[0002] With the fast pace of modern life and people's increasing emphasis on health and nutrition, fresh-cut fruits and vegetables, with their advantages of convenience, safety, nutrition, and freshness, have become increasingly popular. Fresh-cut fruits and vegetables are a new type of fruit and vegetable product made from fresh fruits and vegetables through washing, peeling, cutting, trimming, and packaging processes, intended for immediate consumption by consumers or use in the catering industry. They are playing an increasingly important role in the fruit and vegetable processing industry. While maintaining their freshness and flavor, fresh-cut fruits and vegetables also offer the advantages of health, convenience, and nutrition. In recent years, due to consumer demand for fresh and natural products and changes in lifestyle, fresh-cut fruits and vegetables have become increasingly popular among consumers worldwide.
[0003] When fresh fruits and vegetables are cut, their original intact structure is damaged, the tissues are injured, and the cut surfaces are directly exposed to the air, promoting the release of ethylene and accelerating the aging of the fruits and vegetables. In addition, the intensity of metabolic activity and respiration of the tissues themselves increases, producing secondary metabolites, which in turn accelerates the ripening and aging of the fruits and vegetables, reduces their edible value and taste quality, and adversely affects the safety of the products for consumption, thus limiting the development of the fresh-cut fruit and vegetable processing industry.
[0004] Yam is rich in nutrients. On average, every 100g of tuber contains 14.48g of crude protein, 43.70g of starch, 3.48g of crude fiber, and 1.14g of sugar. It also contains various minerals such as potassium, phosphorus, calcium, and magnesium, as well as 16 essential amino acids. In addition, it is rich in active ingredients such as polysaccharides, allantoin, and protein. It has the effects of lowering blood sugar and blood lipids, anti-oxidation, and regulating the body's immune function, and has great development value.
[0005] Freshly cut yams suffer mechanical damage during processing, causing phenolic substances to oxidize into quinones under the catalysis of polyphenol oxidase, thus causing discoloration. However, freshly cut yams can also yellow during storage, a different type of quality deterioration than browning, which severely affects their edible and commercial value, as well as their shelf life. Chinese patent application "A Freshly Cut Yellow Yam Slice with High Antioxidant Activity and its Preparation Method" (CN 108542995 A) indicates that storing freshly cut yams at 22-28℃ can induce yellowing. Chinese patent applications "A Freshly Cut Yam Yellow Pigment with Antioxidant Activity and its Preparation Method" (CN108559305A) and "A Method for Extracting Di-Demethoxycurcumin from Freshly Cut Yam Slices" (CN 108409546 A) disclose that the yellow substance in freshly cut yam slices is mainly di-demethoxycurcumin. Therefore, yellowing is a different phenomenon in terms of appearance and quality change than browning. Chinese patent application "A Yellowing Inhibitor of Fresh-Cut Yam and Its Preparation Method" (201910903163.3) shows that a compound of diphenyliodonium iodide, glucose, and ethanol has a good inhibitory effect on yellowing of fresh-cut yam. However, the compounding of the three color-protecting agents is relatively complex, and the development of new color-protecting methods is of great significance. Summary of the Invention
[0006] The purpose of this invention is to provide a yellowing inhibitor for fresh-cut yams, which is obtained by compounding malic acid and methyl jasmonate to control the yellowing of fresh-cut yams, thereby solving the problem of reduced commercial value and shortened shelf life of fresh-cut yams due to yellowing.
[0007] The yellowing inhibitor of fresh-cut yam provided by this invention is an aqueous solution of malic acid and methyl jasmonate.
[0008] In the yellowing inhibitor of fresh-cut yam, the mass-volume concentration of malic acid is 0.1-1 g / L, and the volume concentration of methyl jasmonate is 0.08-0.24 μL / L.
[0009] Preferably, the mass-volume concentration of malic acid can be 0.5 to 1 g / L, and the volume concentration of methyl jasmonate can be 0.16 to 0.24 μL / L.
[0010] Furthermore, the composition of the fresh-cut yam yellowing inhibitor is any one of the following:
[0011] 1) The mass-volume concentration of the malic acid is 0.1 g / L, and the volume concentration of the methyl jasmonate is 0.08 μL / L;
[0012] 2) The mass-volume concentration of the malic acid is 0.1 g / L, and the volume concentration of the methyl jasmonate is 0.16 μL / L;
[0013] 3) The mass-volume concentration of the malic acid is 0.1 g / L, and the volume concentration of the methyl jasmonate is 0.24 μL / L;
[0014] 4) The mass-volume concentration of the malic acid is 0.5 g / L, and the volume concentration of the methyl jasmonate is 0.08 μL / L;
[0015] 5) The mass-volume concentration of the malic acid is 0.5 g / L, and the volume concentration of the methyl jasmonate is 0.16 μL / L;
[0016] 6) The mass-volume concentration of the malic acid is 0.5 g / L, and the volume concentration of the methyl jasmonate is 0.24 μL / L;
[0017] 7) The mass-volume concentration of the malic acid is 1 g / L, and the volume concentration of the methyl jasmonate is 0.08 μL / L;
[0018] 8) The mass-volume concentration of the malic acid is 1 g / L, and the volume concentration of the methyl jasmonate is 0.16 μL / L;
[0019] 9) The mass-volume concentration of the malic acid is 1 g / L, and the volume concentration of the methyl jasmonate is 0.24 μL / L.
[0020] The yellowing inhibitor of fresh-cut yam described in this invention can be prepared by a method comprising the following steps:
[0021] The yellowing inhibitor of fresh-cut yam is obtained by mixing the malic acid and the methyl jasmonic acid with water.
[0022] In the above preparation method, both malic acid and methyl jasmonate are added in the form of aqueous solutions.
[0023] In the above preparation method, the aqueous solution of malic acid and the aqueous solution of methyl jasmonate are mixed to obtain the yellowing inhibitor of fresh-cut yam;
[0024] The two solutions can be mixed in equal proportions.
[0025] When using the fresh-cut yam yellowing inhibitor of the present invention to inhibit yam yellowing, the following steps can be followed:
[0026] The sterilized fresh-cut yam is soaked in the yellowing inhibitor of fresh-cut yam to inhibit yellowing.
[0027] The freshly harvested mature yam tubers are washed with clean water to remove mud, the outer skin and root hairs are scraped off, and then sliced using a slicer (e.g., to a thickness of 5mm) to obtain the fresh-cut yam.
[0028] Sterilization can be achieved by soaking in NaClO solution.
[0029] The soaking time in the yellowing inhibitor of fresh-cut yam is 15-30 minutes; after the soaking is completed, the fresh-cut yam treated by the soaking is placed in PE plastic bags for packaging, such as (150±0.5)g per bag.
[0030] This invention provides a yellowing inhibitor for fresh-cut yams that maintains the sensory quality of fresh-cut yams at a high level, ensuring commercial value and preserving the original α-properties of fresh-cut yams. * value, b * Value and L * value.
[0031] Fresh-cut yams treated with the yellowing inhibitor of this invention were stored in PE plastic bags, and their color changes were subsequently observed. The results showed that the yellowing inhibitor effectively inhibited the yellowing of fresh-cut yams. The soaked yam slices did not show significant yellowing within 48 hours at 22–28°C, demonstrating a significantly stronger inhibitory effect compared to the control group (water solution). The method for preparing the yellowing inhibitor of fresh-cut yams according to this invention is simple to operate, exhibits good synergistic effects among its components, and demonstrates strong anti-yellowing ability. The resulting yellowing inhibitor can effectively control the yellowing of fresh-cut yams during storage at 22–28°C, thus solving the problem of yellowing during storage, which affects the nutritional value, flavor, and appearance of fresh-cut yams and reduces their commercial value. Attached Figure Description
[0032] Figure 1 Image of freshly cut yam after 0 hours of storage.
[0033] Figure 2 Images of fresh-cut yams after water treatment and storage for 48 hours (water treatment group).
[0034] Figure 3 Image A: Freshly cut yam treated with 0.1 g / L malic acid solution and stored for 48 hours.
[0035] Figure 4 Image (B) shows fresh-cut yam treated with 0.5 g / L malic acid solution and stored for 48 hours.
[0036] Figure 5 Image (C) of fresh-cut yam treated with 1.0 g / L malic acid solution and stored for 48 h.
[0037] Figure 6 Image (D) of fresh-cut yam treated with 0.08 μL / L methyl jasmonate solution and stored for 48 h.
[0038] Figure 7Image (E) of fresh-cut yam treated with 0.16 μL / L methyl jasmonate solution and stored for 48 h.
[0039] Figure 8 Image (F) of fresh-cut yam treated with 0.24 μL / L methyl jasmonate solution and stored for 48 h.
[0040] Figure 9 Image (G) of fresh-cut yam after being treated with a solution of 0.1 g / L malic acid and 0.08 μL / L methyl jasmonate and stored for 48 h.
[0041] Figure 10 Image (H) of fresh-cut yam after being treated with a solution of 0.1 g / L malic acid and 0.16 μL / L methyl jasmonate and stored for 48 h.
[0042] Figure 11 Image (I) of fresh-cut yam after being treated with a solution of 0.1 g / L malic acid and 0.24 μL / L methyl jasmonate and stored for 48 h.
[0043] Figure 12 Images of fresh-cut yam after being treated with a solution of 0.5 g / L malic acid and 0.08 μL / L methyl jasmonate and stored for 48 h (J).
[0044] Figure 13 Image (K) of fresh-cut yam after being treated with a solution of 0.5 g / L malic acid and 0.16 μL / L methyl jasmonate and stored for 48 h.
[0045] Figure 14 Image (L) of fresh-cut yam after being treated with a solution of 0.5 g / L malic acid and 0.24 μL / L methyl jasmonate and stored for 48 h.
[0046] Figure 15 Image (M) of fresh-cut yam after being treated with a solution of 1.0 g / L malic acid and 0.08 μL / L methyl jasmonate and stored for 48 h.
[0047] Figure 16 Image (N) of fresh-cut yam after being treated with a solution of 1.0 g / L malic acid and 0.16 μL / L methyl jasmonate and stored for 48 h.
[0048] Figure 17 Image (O) of fresh-cut yam after being treated with a solution of 1.0 g / L malic acid and 0.24 μL / L methyl jasmonate and stored for 48 h.
[0049] Figure 18 L for each treatment group * Value comparison.
[0050] Figure 19 For each treatment group a * Value comparison.
[0051] Figure 20 For each treatment group b * Value comparison. Detailed Implementation
[0052] Unless otherwise specified, the experimental methods used in the following examples are conventional methods.
[0053] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.
[0054] The yellowing inhibitor for fresh-cut yam provided by the present invention is an aqueous solution of malic acid and methyl jasmonic acid. The mass-volume concentration of malic acid is 0.1-1 g / L, preferably 0.5-1 g / L, and more preferably 1 g / L. The volume concentration of methyl jasmonic acid is 0.08-0.24 μL / L, preferably 0.16-0.24 μL / L, and more preferably 0.16 μL / L.
[0055] Freshly cut yam slices soaked in the yellowing inhibitor of this invention and then stored in PE plastic bags did not show significant yellowing within 48 hours at 22-28℃, indicating that the yellowing inhibitor of this invention has a good effect on inhibiting the yellowing of freshly cut yam.
[0056] Comparative Example 1: Preparation of 0.1 g / L malic acid inhibitor
[0057] Weigh out malic acid and dilute it with water to a malic acid concentration of 0.1 g / L to obtain a 0.1 g / L malic acid inhibitor solution.
[0058] Comparative Example 2: Preparation of 0.5 g / L malic acid inhibitor
[0059] Weigh out malic acid and dilute it with water to a malic acid concentration of 0.5 g / L to obtain a 0.5 g / L malic acid inhibitor solution.
[0060] Comparative Example 3: Preparation of 1.0 g / L malic acid inhibitor
[0061] Weigh out malic acid and dilute it with water to a malic acid concentration of 1.0 g / L to obtain a 1.0 g / L malic acid inhibitor solution.
[0062] Comparative Example 4: Preparation of 0.08 μL / L methyl jasmonate inhibitor
[0063] Measure out methyl jasmonate and dilute it with water to a volume concentration of 0.08 μL / L to obtain a 0.08 μL / L methyl jasmonate inhibitor solution.
[0064] Comparative Example 5: Preparation of 0.16 μL / L methyl jasmonate inhibitor
[0065] Measure out methyl jasmonate and dilute it with water to a volume concentration of 0.16 μL / L to obtain a 0.16 μL / L methyl jasmonate inhibitor solution.
[0066] Comparative Example 6: Preparation of 0.24 μL / L methyl jasmonate inhibitor
[0067] Measure out methyl jasmonate and dilute it with water to a volume concentration of 0.24 μL / L to obtain a 0.24 μL / L methyl jasmonate inhibitor solution.
[0068] Example 1: Preparation of a yellowing inhibitor for fresh-cut yam
[0069] 1) Preparation of malic acid solution: Weigh malic acid and dilute it with water to a malic acid mass concentration of 0.2 g / L to obtain malic acid solution;
[0070] 2) Preparation of methyl jasmonate solution: Measure methyl jasmonate and dilute it with water to a volume concentration of 0.16 μL / L to obtain methyl jasmonate solution;
[0071] Preparation of inhibitor: Mix malic acid solution and methyl jasmonate solution in equal proportions, and the resulting mixture will give you the yellowing inhibitor for fresh-cut yam.
[0072] In the yellowing inhibitor of fresh-cut yam prepared in this embodiment, the mass concentration of malic acid is 0.1 g / L and the volume concentration of methyl jasmonate is 0.08 μL / L.
[0073] Example 2: Preparation of a yellowing inhibitor for fresh-cut yam
[0074] 1) Preparation of malic acid solution: Weigh malic acid and dilute it with water to a malic acid mass concentration of 0.2 g / L to obtain malic acid solution;
[0075] 2) Preparation of methyl jasmonate solution: Measure methyl jasmonate and dilute it with water to a volume concentration of 0.32 μL / L to obtain methyl jasmonate solution;
[0076] Preparation of inhibitor: Mix malic acid solution and methyl jasmonate solution in equal proportions, and the resulting mixture will give you the yellowing inhibitor for fresh-cut yam.
[0077] In the yellowing inhibitor of fresh-cut yam prepared in this embodiment, the mass concentration of malic acid is 0.1 g / L and the volume concentration of methyl jasmonate is 0.16 μL / L.
[0078] Example 3: Preparation of a yellowing inhibitor for fresh-cut yam
[0079] 1) Preparation of malic acid solution: Weigh malic acid and dilute it with water to a malic acid mass concentration of 0.2 g / L to obtain malic acid solution;
[0080] 2) Preparation of methyl jasmonate solution: Measure methyl jasmonate and dilute it with water to a volume concentration of 0.48 μL / L to obtain methyl jasmonate solution;
[0081] Preparation of inhibitor: Mix malic acid solution and methyl jasmonate solution in equal proportions, and the resulting mixture will give you the yellowing inhibitor for fresh-cut yam.
[0082] In the yellowing inhibitor of fresh-cut yam prepared in this embodiment, the mass concentration of malic acid is 0.1 g / L and the volume concentration of methyl jasmonate is 0.24 μL / L.
[0083] Example 4: Preparation of a yellowing inhibitor for fresh-cut yam
[0084] 1) Preparation of malic acid solution: Weigh malic acid and dilute it with water to a malic acid mass concentration of 1.0 g / L to obtain malic acid solution;
[0085] 2) Preparation of methyl jasmonate solution: Measure methyl jasmonate and dilute it with water to a volume concentration of 0.16 μL / L to obtain methyl jasmonate solution;
[0086] Preparation of inhibitor: Mix malic acid solution and methyl jasmonate solution in equal proportions, and the resulting mixture will give you the yellowing inhibitor for fresh-cut yam.
[0087] In the yellowing inhibitor of fresh-cut yam prepared in this embodiment, the mass concentration of malic acid is 0.5 g / L and the volume concentration of methyl jasmonate is 0.08 μL / L.
[0088] Example 5: Preparation of a yellowing inhibitor for fresh-cut yam
[0089] 1) Preparation of malic acid solution: Weigh malic acid and dilute it with water to a malic acid mass concentration of 1.0 g / L to obtain malic acid solution;
[0090] 2) Preparation of methyl jasmonate solution: Measure methyl jasmonate and dilute it with water to a volume concentration of 0.32 μL / L to obtain methyl jasmonate solution;
[0091] Preparation of inhibitor: Mix malic acid solution and methyl jasmonate solution in equal proportions, and the resulting mixture will give you the yellowing inhibitor for fresh-cut yam.
[0092] In the yellowing inhibitor of fresh-cut yam prepared in this embodiment, the mass concentration of malic acid is 0.5 g / L and the volume concentration of methyl jasmonate is 0.16 μL / L.
[0093] Example 6: Preparation of a yellowing inhibitor for fresh-cut yam
[0094] 1) Preparation of malic acid solution: Weigh malic acid and dilute it with water to a malic acid mass concentration of 1.0 g / L to obtain malic acid solution;
[0095] 2) Preparation of methyl jasmonate solution: Measure methyl jasmonate and dilute it with water to a volume concentration of 0.48 μL / L to obtain methyl jasmonate solution;
[0096] Preparation of inhibitor: Mix malic acid solution and methyl jasmonate solution in equal proportions, and the resulting mixture will give you the yellowing inhibitor for fresh-cut yam.
[0097] In the yellowing inhibitor of fresh-cut yam prepared in this embodiment, the mass concentration of malic acid is 0.5 g / L and the volume concentration of methyl jasmonate is 0.24 μL / L.
[0098] Example 7: Preparation of a yellowing inhibitor for fresh-cut yam
[0099] 1) Preparation of malic acid solution: Weigh malic acid and dilute it with water to a malic acid mass concentration of 2.0 g / L to obtain malic acid solution;
[0100] 2) Preparation of methyl jasmonate solution: Measure methyl jasmonate and dilute it with water to a volume concentration of 0.16 μL / L to obtain methyl jasmonate solution;
[0101] Preparation of inhibitor: Mix malic acid solution and methyl jasmonate solution in equal proportions, and the resulting mixture will give you the yellowing inhibitor for fresh-cut yam.
[0102] In the yellowing inhibitor of fresh-cut yam prepared in this embodiment, the mass concentration of malic acid is 1.0 g / L and the volume concentration of methyl jasmonate is 0.08 μL / L.
[0103] Example 8: Preparation of a yellowing inhibitor for fresh-cut yam
[0104] 1) Preparation of malic acid solution: Weigh malic acid and dilute it with water to a malic acid mass concentration of 2.0 g / L to obtain malic acid solution;
[0105] 2) Preparation of methyl jasmonate solution: Measure methyl jasmonate and dilute it with water to a volume concentration of 0.32 μL / L to obtain methyl jasmonate solution;
[0106] Preparation of inhibitor: Mix malic acid solution and methyl jasmonate solution in equal proportions, and the resulting mixture will give you the yellowing inhibitor for fresh-cut yam.
[0107] In the yellowing inhibitor of fresh-cut yam prepared in this embodiment, the mass concentration of malic acid is 1.0 g / L and the volume concentration of methyl jasmonate is 0.16 μL / L.
[0108] Example 9: Preparation of a yellowing inhibitor for fresh-cut yam
[0109] 1) Preparation of malic acid solution: Weigh malic acid and dilute it with water to a malic acid mass concentration of 2.0 g / L to obtain malic acid solution;
[0110] 2) Preparation of methyl jasmonate solution: Measure methyl jasmonate and dilute it with water to a volume concentration of 0.48 μL / L to obtain methyl jasmonate solution;
[0111] Preparation of inhibitor: Mix malic acid solution and methyl jasmonate solution in equal proportions, and the resulting mixture will give you the yellowing inhibitor for fresh-cut yam.
[0112] In the yellowing inhibitor of fresh-cut yam prepared in this embodiment, the mass concentration of malic acid is 1.0 g / L and the volume concentration of methyl jasmonate is 0.24 μL / L.
[0113] The yellowing inhibitors of fresh-cut yam prepared in Examples 1-9 and the inhibitors prepared in Comparative Examples 1-6 were used to inhibit the yellowing of fresh-cut yam, with water used as a control:
[0114] I. Control Group: Water Treatment
[0115] 1) Wash the mature harvested fresh yam tubers with clean water to remove mud, scrape off the skin and root hairs, and slice them using a slicer (5mm thick).
[0116] 2) Soak in NaClO solution of 100mg / L and 50mg / L, pH 6.5 for 2 minutes for sterilization.
[0117] 3) Soak the sterilized fresh-cut yam in water for 20 minutes before use.
[0118] 4) Packed in PE plastic bags, each bag weighs (150±0.5)g.
[0119] 5) Take photos of the samples at 0h and 48h, and measure the L of the samples. * a * b * value.
[0120] II. Treatment group: Inhibitor treatment
[0121] 1) Wash the mature harvested fresh yam tubers with clean water to remove mud, scrape off the skin and root hairs, and slice them using a slicer (5mm thick).
[0122] 2) Soak in NaClO solution of 100mg / L and 50mg / L, pH 6.5 for 2 minutes for sterilization.
[0123] 3) Soak the sterilized fresh-cut yam in the yellowing inhibitor for 20 minutes.
[0124] 4) Packed in PE plastic bags, each bag weighs (150±0.5)g.
[0125] 5) Take photos of the sample after 48 hours and measure the sample L. * a * b * value.
[0126] The experimental results are as follows:
[0127] Depend on Figures 1-2 It can be seen that after fresh-cut yam slices were processed and stored at 25℃ for 48 hours, the untreated samples showed a significant yellowing trend. Figures 1-2 The yellowing trend of fresh-cut yam slices treated with Comparative Examples 1-6, Examples 1-7, and Example 9 was slowed down. Figures 3-15 17). The fresh-cut yam slices treated in Example 8 showed no obvious yellowing trend, indicating the best inhibitory effect. Figure 16 This indicates that the combined inhibitors have a more significant inhibitory effect than those using malic acid and methyl jasmonate alone, with the most significant inhibitory effect observed when using 1 g / L malic acid + 0.16 μL / L methyl jasmonate.
[0128] Depend on Figure 18 It can be seen that fresh-cut yam slices that have not been treated with inhibitors have a higher L content. * The value decreased significantly, indicating that the yam slices tended to darken. However, there was no significant difference between the samples treated with the inhibitor and the samples of fresh-cut yam stored for 0 hours, indicating that the inhibitor maintained the original brightness of the fresh-cut yam.
[0129] Depend on Figure 19 It can be seen that fresh-cut yam slices that have not been treated with inhibitors, a * The value decreased significantly. Different concentrations of inhibitors slowed this decline, with the 1 g / L malic acid + 0.16 μL / L methyl jasmonate inhibitor treatment group showing the most significant inhibitory effect. Furthermore, the a value in this inhibitor treatment group... * The values were not significantly different from those of fresh-cut yam stored for 0 hours, indicating that the treatment group with 1 g / L malic acid + 0.16 μL / L methyl jasmonate inhibitor maintained the original color of the fresh-cut yam.
[0130] b * The value is an important indicator used to evaluate the degree of yellowing in fresh-cut yams. Figure 20 The figure shows the degree of yellowing of fresh-cut yam in different treatment groups. As can be seen from the figure, the fresh-cut yam slices without inhibitor treatment showed obvious yellowing. *The values increased significantly. However, the yellowing phenomenon was mitigated to varying degrees in samples treated with the inhibitor, with the group treated with 1 g / L malic acid + 0.16 μL / L methyl jasmonate inhibitor showing the highest increase. * The value of b in fresh-cut yam samples stored for 0 hours * The lack of significant difference in values indicates that no obvious yellowing occurred in this group, suggesting the best inhibitory effect.
[0131] The results above show that the inhibitors in Examples 1-9 can all inhibit the yellowing phenomenon of fresh-cut yam and reduce b. * The inhibitory effect was most significant with a combination of 1 g / L malic acid and 0.16 μL / L methyl jasmonate, which extended the shelf life of fresh-cut yams and increased their commercial value.
Claims
1. A yellowing inhibitor for fresh-cut yam, comprising an aqueous solution of malic acid and methyl jasmonate; In the yellowing inhibitor of fresh-cut yam, the mass-volume concentration of malic acid is 0.5~1g / L, and the volume concentration of methyl jasmonate is 0.16~0.24μL / L.
2. The preparation method of the yellowing inhibitor of fresh-cut yam according to claim 1, comprising the following steps: The malic acid and methyl jasmonate are mixed with water to obtain the yellowing inhibitor of fresh-cut yam. Both the malic acid and the methyl jasmonate were added in the form of their aqueous solutions; The yellowing inhibitor of fresh-cut yam is obtained by mixing the aqueous solution of malic acid and the aqueous solution of methyl jasmonate.
3. The application of the yellowing inhibitor of fresh-cut yam according to claim 1 in inhibiting the yellowing of fresh-cut yam; The fresh-cut yam refers to yam slices obtained by slicing fresh yam tubers after washing and peeling. The fresh-cut yam is stored at 22-28℃.
4. A method for inhibiting the yellowing of fresh-cut yam, comprising the following steps: soaking sterilized fresh-cut yam in the yellowing inhibitor of fresh-cut yam as described in claim 1, thereby inhibiting the yellowing of fresh-cut yam; The soaking time is 15-30 minutes; The fresh-cut yam that has undergone the soaking treatment is placed in a PE plastic bag for packaging and then stored at 22~28℃. The fresh-cut yam refers to yam slices obtained by slicing fresh yam tubers after washing and peeling.