Solution for preventing ice adhesion and browning of fresh-cut fruits and vegetables and application of solution

Abstract

The invention discloses a solution for ice adhesion resistance and browning resistance of fresh-cut fruits and vegetables and application thereof.The solution is composed of a solution A and a solution B. The solution A is an aqueous solution of a deep-eutectic solvent, the deep-eutectic solvent is formed by sodium alginate and Vc or formed by sodium alginate, Vc and choline chloride, and the solution B is an aqueous solution of sodium alginate and Vc or formed by sodium alginate, Vc and choline chloride. Or is formed by sodium alginate, Vc, proline and glucose; and the solution B is a CaCl2 aqueous solution or an ethanol aqueous solution of CaCl2. The invention provides an application of the solution in ice adhesion resistance and browning prevention of fresh-cut Chinese yam, which comprises the following steps: (1) peeling fresh Chinese yam, uniformly cutting into slices, and cleaning soil and mucus on the surface; (2) preparing a solution A and a solution B; and (3) dip-coating the Chinese yam slices in the solution A, standing, draining off the residual solution on the surfaces of the Chinese yams, and spraying with the solution B or standing after spraying to obtain the treated Chinese yam slices. The solution provided by the invention can simultaneously slow down ice adhesion and resist browning in the freezing process of the fresh-cut fruits and vegetables.

Description

(I) Technical field

[0001] The invention belongs to the technical field of fresh-cut fruit and vegetable preservation, and particularly relates to a solution for preventing ice adhesion and browning of fresh-cut fruits and vegetables and application thereof. (II) Technical Background

[0002] Yam is a traditional plant that is both medicinal and edible. It tastes sweet and warm, and contains a variety of active substances such as saponins, mucus, glycoproteins, mannans, etc. It has the effects of invigorating qi and nourishing yin, tonifying the spleen, lungs and kidneys, and astringing semen and stopping leukorrhea.

[0003] At present, the traditional frozen transportation and storage of fresh-cut yams are prone to ice and frost, reduced freezing heat transfer, decreased air flow velocity, and decreased refrigeration capacity, resulting in high energy consumption and high carbon emissions of equipment. In addition, during repeated freezing and thawing, fresh-cut yams will experience ice adhesion, mechanical damage, and browning, resulting in a waste of resources.

[0004] Deep eutectic solvents (also called low eutectic solvents, deep eutectic solvent, DES) refer to mixtures of two or more organic compounds, whose final melting point is much lower than that of a single component. The main reason for the reduction in the melting point of the mixture compared to the components is due to the delocalization of the charge. As a deep eutectic solvent, NADES (nature deepeutectic solvent) is a pure natural solvent composed of native metabolites, various amino acids, sugars and other natural substances that are ubiquitous in nature. Compared with traditional green solvents such as ionic liquids and DES, the biggest advantage of NADES is that its synthesis has lower toxicity, lower cost, and a wide range of uses. It can be used as a new "green" technology in the food, cosmetics or pharmaceutical industries.

[0005] At present, there are related inventions that apply natural low eutectic solvents to food preservation. Patent CN111011829A discloses a natural low eutectic solvent and its application in the processing and storage of fresh vermicelli. Glycerol, proline and choline chloride are made into a natural low eutectic solvent as an antifreeze agent and moisture retainer for fresh vermicelli. The dosage is small and the cost is low. The disadvantage is that the function is single. Patent CN114672050A discloses a method for preparing a green and strong fresh-keeping performance fruit and vegetable packaging film. Chitosan is used as the main film-forming material. After being modified with a low eutectic solvent, it can effectively delay the enzymatic browning of fruits and vegetables (such as yam) and extend the storage time of fruits and vegetables. It is low in cost and safe and environmentally friendly, but it also lacks the effect of anti-ice adhesion. There are few existing studies on the anti-ice adhesion of fresh-cut fruits and vegetables, and there is still a blank in the preservation technology with anti-browning effect. (III) Summary of the invention

[0006] Aiming at the ice adhesion and browning phenomena occurring during the transportation and storage of fresh-cut fruits and vegetables, the present invention provides a solution and application thereof which can simultaneously slow down the ice adhesion and anti-browning during the freezing process of fresh-cut fruits and vegetables, thereby reducing the loss rate of fresh-cut fruits and vegetables and improving the quality and taste of fresh-cut fruits and vegetables, while also reducing the energy consumption of equipment and reducing carbon emissions.

[0007] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0008] In a first aspect, the present invention provides a solution for preventing ice adhesion and browning of fresh-cut fruits and vegetables, which is composed of liquid A and liquid B, wherein:

[0009] Liquid A is an aqueous solution of a low eutectic solvent, wherein the low eutectic solvent is formed by sodium alginate and Vc, or is formed by sodium alginate, Vc and choline chloride, or is formed by sodium alginate, Vc, proline and glucose;

[0010] Solution B: CaCl2 aqueous solution or CaCl2 ethanol aqueous solution.

[0011] Preferably, the liquid A is an aqueous solution of a low eutectic solvent, wherein the low eutectic solvent is formed by sodium alginate and Vc, wherein the mass concentration of sodium alginate is 1-5%, and the mass concentration of Vc is 0.15-5%. It is further preferred that the mass concentration of sodium alginate is 1-2%, and the mass concentration of Vc is 0.15-0.20%. It is further preferred that the mass concentration of sodium alginate is 1%, and the mass concentration of Vc is 0.15%.

[0012] Preferably, the liquid A is an aqueous solution of a low eutectic solvent, wherein the low eutectic solvent is formed by sodium alginate, Vc and choline chloride, wherein the mass concentration of sodium alginate is 1-5%, the mass concentration of Vc is 0.15-5%, and the mass concentration of choline chloride is 0.3-10%. It is further preferred that the mass concentration of sodium alginate is 1-2%, the mass concentration of Vc is 0.15-0.20%, and the mass concentration of choline chloride is 0.3-0.4%. It is further preferred that the mass concentration of sodium alginate is 1%, the mass concentration of Vc is 0.15%, and the mass concentration of choline chloride is 0.3%.

[0013] Preferably, the liquid A is an aqueous solution of a low eutectic solvent, and the low eutectic solvent is formed by sodium alginate, Vc, proline, and glucose, wherein the mass concentration of sodium alginate is 1-5%, the mass concentration of Vc is 0.15-5%, the total mass concentration of proline and glucose is 20-40%, and the molar ratio of proline to glucose is 1:1. It is further preferred that the mass concentration of sodium alginate is 1-2%, the mass concentration of Vc is 0.15-0.2%, the total mass concentration of proline and glucose is 20-30%, and the molar ratio of proline to glucose is 1:1. It is further preferred that the mass concentration of sodium alginate is 1%, the mass concentration of Vc is 0.15%, the total mass concentration of proline and glucose is 20%, and the molar ratio of proline to glucose is 1:1. 。 Preferably, the mass concentration of ethanol in the ethanol aqueous solution is 60%-90%.

[0014] Preferably, the mass concentration of CaCl2 in the CaCl2 aqueous solution or the CaCl2 ethanol aqueous solution is 1.5-6.0%, more preferably 1.5-2.0%, and even more preferably 1.5%.

[0015] Preferably, the fruit and vegetable is yam.

[0016] In a second aspect, the present invention provides an application of the solution described in the first aspect in preventing ice adhesion and browning of fresh-cut yam, wherein the application comprises the following steps:

[0017] (1) Peel the fresh yam, cut it into slices evenly, and clean the dirt and mucus on the surface;

[0018] (2) preparing liquid A and liquid B;

[0019] (3) Dipping the yam slices treated in step (1) in solution A and letting them stand for 20-30 minutes, draining the solution remaining on the surface of the yam, spraying or dipping with solution B and letting them stand for 10-20 minutes to obtain treated yam slices.

[0020] The application of the present invention is particularly suitable for preventing glutinous yam from ice adhesion and browning.

[0021] Compared with the prior art, the present invention provides a solution for preventing ice adhesion and browning of fresh-cut fruits and vegetables, which is applied to fresh-cut yam, and has the following beneficial effects:

[0022] (1) The present invention is based on cold-resistant biomimetic NADESs and uses sodium alginate as an exoskeleton to construct a natural, safe, green and efficient food-grade material / coating NADESs@CA eutectic gel, in which NADESs restricts the migration and directional rearrangement of water molecules, lowers the freezing point and inhibits nucleation, thereby effectively inhibiting the occurrence of recrystallization.

[0023] Specifically, the surface of fresh-cut yam is prone to frost and ice adhesion, which leads to reduced freezing heat transfer, decreased air flow velocity, and decreased refrigeration capacity, which in turn requires more energy consumption, resulting in increased production costs and environmental pollution. By adding calcium chloride to gel the sodium alginate (CA) and loading NADESs to strengthen the antifreeze properties of the exoskeleton CA gel, it not only reduces the ice adhesion caused by frost formation during the low-temperature freezing process of yam, but also reduces the loss rate of fresh-cut yam. It also greatly reduces the refrigeration energy consumption of refrigeration equipment, saves production costs, and effectively solves the carbon emission problem in the solid waste treatment process.

[0024] (2)NADESs combined with ascorbic acid can play an antioxidant and anti-browning role.

[0025] Specifically, ascorbic acid can scavenge reactive oxygen free radicals, participate in biochemical reactions as a substrate for ascorbate peroxidase and glutathione reductase, reduce reactive oxygen species (ROS), inhibit enzymatic browning, and play an antioxidant and anti-enzymatic browning role. The combination of NADESs + ascorbic acid effectively reduces the browning and blackening of fresh-cut yam, ensures the nutritional and taste quality of yam, and helps the long-term low-temperature freezing of fresh-cut yam during the production process.

[0026] (3) Compared with the traditional frozen preservation method, the application of the present invention improves the utilization rate of fresh-cut yam, reduces the emission of solid waste, and has good social and economic benefits.

[0027] Specifically, taking Wencheng yam as an example, according to the annual output of 11,700 tons of yam in Wencheng County, the use of spraying low eutectic reagent for preservation can effectively reduce the loss rate of Wencheng yam by more than 30%, and save the waste disposal costs of subsequent production enterprises, which can reduce the economic loss of 17 million yuan each year. In addition, in the field of traditional packaging, food often needs to be subpackaged to avoid adhesion, but a large amount of packaging materials will be wasted. After the application of the present invention, the purpose of anti-adhesion can be achieved without additional subpackaging, which reduces the use of packaging materials and further reduces the environmental burden.

[0028] (4) The present invention has good applicability for promotion.

[0029] Specifically, the eutectic gel can be extended to the preservation of other fruit and vegetable products, effectively solving problems such as ice and frost accumulation on equipment and adhesion on the interface of food materials during food freezing, thereby improving the quality and sensory experience of frozen foods and reducing energy consumption and carbon emissions. (IV) Description of the drawings

[0030] Figure 1 1 is a flow chart of the antifreeze adhesion and anti-browning experiment of the eutectic gel of the present invention;

[0031] Figure 2 This is a comparison chart of the effects of different concentrations of solution B in Example 1. In the figure, the fresh-cut yam is divided into - (cannot be separated), ± (partially separable), and + (can be easily separated) according to the degree of difficulty in breaking it apart after being frozen at -18°C for 7 days;

[0032] Figure 3 This is a comparison diagram of the effects of different concentrations of solution A in Example 2. In the figure, the browning degree of fresh-cut yam after being frozen at -18°C for 7 days is divided into - (severe browning), ± (slight browning), and + (no browning);

[0033] Figure 4 This is a comparison diagram of the antifreeze adhesion and anti-browning effects of the eutectic gel of Example 8 of the present invention;

[0034] Figure 5 It is a comparison chart of the effects of Examples 3-8. (V) Specific implementation methods

[0036] In order to make the purpose, technical scheme and advantages of the present invention clearer, the technical scheme will be further described clearly and completely by examples below. If no specific conditions are specified in the examples, the conditions are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments is not specified, they are all conventional products that can be purchased commercially.

[0037] The glutinous rice yam used in the embodiment was purchased from the Wencheng County Agricultural Products Cooperative in Wenzhou, Zhejiang Province.

[0038] Example 1

[0039] The single factor experiment optimizes the concentration of calcium chloride. The experimental process is as follows:

[0040] (1) Peel the fresh yam, cut it into 2-3 cm slices, and clean the dirt and mucus on the surface;

[0041] (2) Prepare experimental reagents and instruments, prepare solution A: sodium alginate-Vc aqueous solution (sodium alginate mass concentration is 1%; Vc mass concentration is 0.20%), prepare solution B with different mass concentrations: CaCl2 aqueous solution (0%, 0.5%, 1.0%, 1.5%, 2.0%);

[0042] (3) Dipping the treated yam slices in solution A and leaving them to stand for 30 minutes;

[0043] (4) Drain the residual solution on the surface of the yam, spray 15 mL of Solution B and let it stand for 15 min.

[0044] The results are as follows Figure 2As shown in the figure, when the CaCl2 mass concentration is 1.5% and 2.0%, the anti-ice adhesion effect is good, and the fresh-cut yam can be easily separated after being frozen at -18℃ for 7 days. However, the experimental group with a CaCl2 mass concentration of 1.0% can only be partially separated. The higher the concentration, the thicker the eutectic gel formed. However, considering the actual application cost and minimization of reagent consumables, the CaCl2 mass concentration of 1.5% is the best experimental group.

[0045] Example 2

[0046] The single factor experiment optimized the concentration of Vc. The experimental process is as follows:

[0047] (1) Peel the fresh yam, cut it into 2-3 cm slices, and clean the dirt and mucus on the surface;

[0048] (2) Prepare experimental reagents and instruments, prepare solution A containing different concentrations of Vc: sodium alginate-Vc aqueous solution (sodium alginate mass concentration is 1%; Vc mass concentrations are 0%, 0.05%, 0.10%, 0.15%, 0.20%), and prepare solution B: CaCl2 (mass concentration is 2.0%) aqueous solution;

[0049] (3) Dipping the treated yam slices in solution A and leaving them to stand for 30 minutes;

[0050] (4) Drain the residual solution on the surface of the yam, spray 15 mL of Solution B and let it stand for 15 min.

[0051] The results are as follows Figure 3 As shown in the figure, the role of ascorbic acid in enzymatic browning is to inhibit the activity of PPO, reduce the oxygen content, and reduce the browning intermediate quinone to the original phenolic compound before further reaction to form brown pigment, which has a good effect on inhibiting enzymatic browning of fruits and vegetables. Considering the actual application cost and minimizing the reagent consumables, the VC mass concentration of 0.15% is the best experimental group.

[0052] A very small amount of VC can achieve a significant anti-browning effect. The reason may be that in order to eliminate the influence of shape, the surface of the yam was removed and then sliced. The polyphenol oxidase of fresh-cut yam is mostly concentrated in the fruit near the skin. At the same time, the sandwich structure of the eutectic gel can better protect ascorbic acid from loss.

[0053] In summary, through optimization, it was found that VC mass concentration of 0.15% and CaCl2 mass concentration of 1.5% could achieve anti-adhesion and anti-browning effects, which were used in the following further schemes.

[0054] Embodiment 3:

[0055] (1) Peel the fresh yam, cut it into 2-3 cm slices, and clean the dirt and mucus on the surface;

[0056] (2) Prepare experimental reagents and instruments, dissolve sodium alginate powder in distilled water, and stir magnetically at 60°C and 500rpm until the sodium alginate is completely dissolved and the system is in a uniform viscous state. Dissolve Vc and choline chloride in an appropriate amount of distilled water, add them to the sodium alginate solution and continue stirring for 10 minutes to obtain liquid A: sodium alginate-Vc aqueous solution (sodium alginate mass concentration is 1%, Vc mass concentration is 0.15%, choline chloride mass concentration is 0.3%). Prepare liquid B: CaCl2 (mass concentration is 1.5%) aqueous solution;

[0057] (3) Dipping the treated yam slices in solution A and leaving them to stand for 30 minutes;

[0058] (4) Drain the residual solution on the surface of the yam, spray 15 mL of Solution B and let it stand for 15 min.

[0059] Embodiment 4:

[0060] (1) Peel the fresh yam, cut it into 2-3 cm slices, and clean the dirt and mucus on the surface;

[0061] (2) Prepare experimental reagents and instruments, dissolve sodium alginate powder in distilled water, and stir magnetically at 60°C and 500rpm until the sodium alginate is completely dissolved and the system is in a uniform viscous state. Use an appropriate amount of distilled water to dissolve Vc and choline chloride, and add them to the sodium alginate solution and continue stirring for 10 minutes to obtain liquid A: sodium alginate-Vc aqueous solution (sodium alginate mass concentration is 1%, Vc mass concentration is 0.15%, choline chloride mass concentration is 0.3%). Prepare liquid B: CaCl2 (mass concentration is 1.5%) ethanol aqueous solution (ethanol mass concentration in ethanol-water mixed solvent is 60%);

[0062] (3) Dipping the treated yam slices in solution A and leaving them to stand for 30 minutes;

[0063] (4) Drain the residual solution on the surface of the yam, spray 15 mL of Solution B and let it stand for 15 min.

[0064] Embodiment 5:

[0065] (1) Peel the fresh yam, cut it into 2-3 cm slices, and clean the dirt and mucus on the surface;

[0066] (2) Prepare experimental reagents and instruments, dissolve sodium alginate powder and Vc in distilled water, and stir magnetically at 60°C and 500rpm until sodium alginate is completely dissolved and the system is in a uniform viscous state. Evenly mix proline, glucose and water in a molar ratio of 5:5:1, seal and place in a 50°C water bath and stir for 30 minutes to obtain a colorless, transparent and viscous natural eutectic. Mix the obtained colorless, transparent and viscous natural eutectic with the sodium alginate solution and continue stirring for 10 minutes to obtain liquid A: sodium alginate-Vc aqueous solution (sodium alginate mass concentration is 1%, Vc mass concentration is 0.15%, and the total mass concentration of proline and glucose is 20%). Prepare liquid B: CaCl2 (mass concentration is 1.5%) ethanol aqueous solution (the mass concentration of ethanol in the ethanol-water mixed solvent is 60%);

[0067] (3) Dipping the treated yam slices in solution A and leaving them to stand for 30 minutes;

[0068] (4) After draining the residual solution on the surface of the yam, spray 10 mL of liquid B and let it stand for 15 minutes.

[0069] Embodiment 6:

[0070] (1) Peel the fresh yam, cut it into 2-3 cm slices, and clean the dirt and mucus on the surface;

[0071] (2) Prepare experimental reagents and instruments, dissolve sodium alginate powder and Vc in distilled water, and stir magnetically at 60°C and 500rpm until sodium alginate is completely dissolved and the system is in a uniform viscous state. Evenly mix proline, glucose and water in a molar ratio of 5:5:1, seal and place in a 50°C water bath and stir for 30 minutes to obtain a colorless, transparent and viscous natural eutectic. Mix the obtained colorless, transparent and viscous natural eutectic with the sodium alginate solution and continue stirring for 10 minutes to obtain liquid A: sodium alginate-Vc aqueous solution (sodium alginate mass concentration is 1%, Vc mass concentration is 0.15%, and the total mass concentration of proline and glucose is 20%). Prepare liquid B: CaCl2 (mass concentration is 1.5%) ethanol aqueous solution (the mass concentration of ethanol in the ethanol-water mixed solvent is 60%);

[0072] (3) Dipping the treated yam slices in solution A and leaving them to stand for 30 minutes;

[0073] (4) Drain the residual solution on the surface of the yam, spray 8 mL of liquid B and let it stand for 15 minutes.

[0074] Embodiment 7:

[0075] (1) Peel the fresh yam, cut it into 2-3 cm slices, and clean the dirt and mucus on the surface;

[0076] (2) Prepare experimental reagents and instruments, and prepare solution A: sodium alginate-Vc aqueous solution (sodium alginate mass concentration is 1%; Vc mass concentration is 0.15%), and solution B: CaCl2 (mass concentration is 1.5%) aqueous solution;

[0077] (3) Dipping the treated yam slices in solution A and leaving them to stand for 30 minutes;

[0078] (4) After draining the residual solution on the surface of the yam, spray 10 mL of liquid B and let it stand for 15 minutes.

[0079] Embodiment 8:

[0080] (1) Peel the fresh yam, cut it into 2-3 cm slices, and clean the dirt and mucus on the surface;

[0081] (2) Prepare experimental reagents and instruments, and prepare solution A: sodium alginate-Vc aqueous solution (sodium alginate mass concentration is 1%; Vc mass concentration is 0.15%), and solution B: CaCl2 (mass concentration is 1.5%) ethanol aqueous solution (ethanol mass concentration in ethanol-water mixed solvent is 60%);

[0082] (3) Dipping the treated yam slices in solution A and leaving them to stand for 30 minutes;

[0083] (4) After draining the residual solution on the surface of the yam, spray 10 mL of liquid B and let it stand for 15 minutes. Figure 4 As shown in the figure, the yam treated with the edible natural deep eutectic solvent is white in color, while the untreated yam shows obvious browning after being frozen at -18℃ for 7 days. The surface of the treated yam is not frozen or frosted, and can be easily broken apart. The untreated group is completely stuck together and difficult to break apart. The results show that the natural deep eutectic solvent has anti-freeze, anti-frost and anti-browning effects.

[0084] The processing results of Examples 3-8 are as follows Figure 5 As shown in the figure, the untreated group turned brown after being frozen at -18℃ for 7 days, and ice adhesion occurred, making it difficult to separate. In Examples 3 to 8, non-toxic and biocompatible alginate was used as the base material to prepare eutectic gels with excellent antifreeze ability by gelling liquid NADESs. The eutectic gels were immersed in CaCl2 / water / ethanol crosslinking agents and a small amount of Ca 2+ Continue to replace the Na in the outer SA +To obtain an outer CA skeleton, it has a good anti-adhesion effect. Compound ascorbic acid has a good anti-browning effect. Example 7 and Example 8 removed glucose to avoid changing the taste of fresh-cut yam and simplified the reagent formula. It was verified by experiments that the removal also had anti-freeze adhesion and anti-browning effects, but weaker than Examples 3 to 6. At the same time, the embodiment using ethanol as a cross-linking agent has a better anti-ice adhesion effect than the embodiment using water, because the ethanol in liquid B utilizes the alcohol insolubility of NADESs, so that a large amount of NADESs can be fixed and encapsulated, and finally a sandwich structure consisting of a cross-linked outer CA layer and an uncross-linked inner SA layer is formed. The NADESs are fixed by the egg-box structure of the outer CA layer and sealed in the eutectic gel.

Claims

1. A solution for preventing ice adhesion and browning of fresh-cut fruits and vegetables, characterized in that: The solution consists of liquid A and liquid B, wherein: Liquid A is an aqueous solution of a low eutectic solvent, wherein the low eutectic solvent is formed by sodium alginate and Vc, or is formed by sodium alginate, Vc and choline chloride, or is formed by sodium alginate, Vc, proline and glucose; Solution B: CaCl2 aqueous solution or CaCl2 ethanol aqueous solution.

2. The solution for preventing ice adhesion and browning of fresh-cut fruits and vegetables as claimed in claim 1, characterized in that: The liquid A is an aqueous solution of a low eutectic solvent, and the low eutectic solvent is formed by sodium alginate and Vc. The mass concentration of sodium alginate in the liquid A is 1-5%, and the mass concentration of Vc is 0.15-5%.

3. The solution for preventing ice adhesion and browning of fresh-cut fruits and vegetables as claimed in claim 2, characterized in that: The liquid A is an aqueous solution of a low eutectic solvent, and the low eutectic solvent is formed by sodium alginate and Vc. The mass concentration of sodium alginate in the liquid A is 1-2%, and the mass concentration of Vc is 0.15-0.20%.

4. The solution for preventing ice adhesion and browning of fresh-cut fruits and vegetables as claimed in claim 1, characterized in that: The A liquid is an aqueous solution of a low eutectic solvent, and the low eutectic solvent is formed by sodium alginate, Vc and choline chloride. The mass concentration of sodium alginate in the A liquid is 1-5%, the mass concentration of Vc is 0.15-5%, and the mass concentration of choline chloride is 0.3-10%.

5. The agent for preventing ice adhesion and browning of fresh-cut fruits and vegetables as claimed in claim 4, characterized in that: The A liquid is an aqueous solution of a low eutectic solvent, and the low eutectic solvent is formed by sodium alginate, Vc and choline chloride. The mass concentration of sodium alginate in the A liquid is 1-2%, the mass concentration of Vc is 0.15-0.20%, and the mass concentration of choline chloride is 0.3-0.4%.

6. The agent for preventing ice adhesion and browning of fresh-cut fruits and vegetables as claimed in claim 1, characterized in that: The liquid A is an aqueous solution of a low eutectic solvent, and the low eutectic solvent is formed by sodium alginate, Vc, proline, and glucose. The mass concentration of sodium alginate in the liquid A is 1-5%, the mass concentration of Vc is 0.15-5%, the total mass concentration of proline and glucose is 20-40%, and the molar ratio of proline to glucose is 1:

1.

7. The agent for preventing ice adhesion and browning of fresh-cut fruits and vegetables as claimed in claim 6, characterized in that: The liquid A is an aqueous solution of a low eutectic solvent, and the low eutectic solvent is formed by sodium alginate, Vc, proline, and glucose. The mass concentration of sodium alginate in the liquid A is 1-2%, the mass concentration of Vc is 0.15-0.2%, the total mass concentration of proline and glucose is 20-30%, and the molar ratio of proline to glucose is 1:

1.

8. The agent for preventing ice adhesion and browning of fresh-cut fruits and vegetables as claimed in claim 1, characterized in that: In the CaCl2 aqueous solution or CaCl2 ethanol aqueous solution, the mass concentration of CaCl2 is 1.5-6.0%, preferably 1.5-2.0%.

9. The agent for preventing ice adhesion and browning of fresh-cut fruits and vegetables according to any one of claims 1 to 8, characterized in that: The fruit and vegetable is yam.

10. Use of the reagent according to any one of claims 1 to 9 in preventing ice adhesion and browning of fresh-cut yam, characterized in that: The application includes the following steps: (1) Peel the fresh yam, cut it into slices evenly, and clean the dirt and mucus on the surface; (2) preparing liquid A and liquid B; (3) Dipping the yam slices treated in step (1) in solution A and letting them stand for 20-30 minutes, draining the solution remaining on the surface of the yam, spraying or dipping with solution B and letting them stand for 10-20 minutes to obtain treated yam slices.

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