Use of alpha-ketoglutarate-containing compositions in inhibiting browning of fresh-cut fruits and vegetables

Abstract

The application discloses application of a composition containing alpha-ketoglutaric acid in inhibition of browning of fresh-cut fruits and vegetables. The composition containing alpha-ketoglutaric acid is composed of alpha-ketoglutaric acid and shikimic acid, and the mass ratio is 2:1. Fresh-cut potato shreds, fresh-cut apples, fresh-cut eggplants and fresh-cut lotus root slices are respectively soaked in an aqueous solution of the composition containing alpha-ketoglutaric acid, and then stored at low temperature after draining water; the concentration of alpha-ketoglutaric acid in the aqueous solution of the composition containing alpha-ketoglutaric acid is 20 mg / mL, and the concentration of shikimic acid is 10 mg / mL. The alpha-ketoglutaric acid and the shikimic acid are combined for use, so that the inherent color of the fresh-cut potato shreds, the fresh-cut apples, the fresh-cut eggplants and the fresh-cut lotus root slices can be effectively maintained, the shelf life is prolonged, and the method has high edible safety, simple process, convenient operation and easy large-scale application.

Description

Technical Field

[0001] This invention relates to the field of fruit and vegetable preservation technology, and specifically to the application of compositions containing α-ketoglutarate in inhibiting browning of fresh-cut fruits and vegetables. Background Technology

[0002] Fresh-cut fruits and vegetables, also known as lightly processed or ready-to-eat fruits and vegetables, refer to products that retain their freshness even after undergoing a series of processing steps, including washing, trimming, peeling, cutting, sterilization, and packaging. Fresh-cut fruits and vegetables retain almost all the nutritional value of whole fruits and vegetables, and are fresh, natural, safe, and environmentally friendly. With the rapid pace of life and rising demands for quality of life, fresh-cut fruits and vegetables are increasingly popular due to their nutritional value, health benefits, and ease of consumption, leading to a year-on-year increase in demand. However, the unavoidable mechanical cutting involved in the light processing of fresh-cut fruits and vegetables damages their tissues, severely limiting their shelf life.

[0003] Potatoes, the world's fourth largest food crop, are characterized by their short growth cycle, strong adaptability, high yield per unit area, great development potential, ease of processing, good storage properties, and rich content of carbohydrates, protein, vitamin C, and other nutrients. In 2024, China's potato production reached 98.83 million tons, with fresh consumption accounting for over 65%. With the upgrading of modern consumption patterns and increased health awareness, fresh sliced ​​potato products are favored by consumers for their freshness, convenience, and safety. The processing of fresh-cut potatoes typically includes washing, disinfection, peeling, slicing, drying, and packaging. However, during processing, peeling, and slicing, fresh potatoes are prone to enzymatic browning, leading to problems such as poor color, nutrient loss, and the accumulation of harmful substances. These problems directly cause product stagnation and economic losses. Researching how to prevent this browning phenomenon has significant theoretical and practical value for the fresh-cut potato industry. Currently, anti-browning preservation technologies can be broadly categorized into three types: physical methods, chemical methods, and biological methods. Physical anti-browning technologies include ultrasound, low temperature, high pressure, and modified atmosphere packaging; chemical methods involve edible coatings and chemical preservatives; biological methods mainly inhibit browning through plant growth regulators, plant and animal extracts, and genetic engineering. All of these methods can effectively inhibit browning in fresh-cut fruits and vegetables, but physical and biological methods have high requirements for equipment and technology, making them difficult to meet the industrialization needs of small and medium-sized enterprises; while chemical preservatives are effective, consumers are concerned about residues. Therefore, it is essential to develop healthy, efficient, and residue-free natural preservatives.

[0004] α-Ketoglutaric acid (AKG), with the molecular formula C5H6O5, is an important rate-limiting intermediate in the tricarboxylic acid cycle. It is readily soluble in water and exhibits high stability in aqueous solutions. AKG not only directly participates in oxidative energy production and various chemical synthesis processes in the body, but also plays a vital role in regulating energy metabolism, promoting muscle growth, increasing protein synthesis, improving bone density, reducing weight, and maintaining intestinal health. It is a multifunctional regulatory biomolecule. AKG can be used as a dietary supplement and fortifier in humans and animals, but its specific effects on controlling browning in fresh-cut fruits and vegetables, including potatoes, have not been reported. Summary of the Invention

[0005] In view of the above-mentioned prior art, the purpose of this invention is to provide the application of a composition containing α-ketoglutarate in inhibiting browning of fresh-cut fruits and vegetables. This invention combines α-ketoglutarate and shikimic acid, which can effectively maintain the inherent color of fresh-cut fruits and vegetables, extend their shelf life, and the method is highly safe for consumption, simple in process, convenient to operate, and easy to scale up.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: This invention provides the application of a composition containing α-ketoglutarate in inhibiting browning of fresh-cut fruits and vegetables, wherein the composition containing α-ketoglutarate is composed of α-ketoglutarate and shikimic acid; the mass ratio of α-ketoglutarate to shikimic acid is 2:1.

[0007] Preferably, fresh-cut potato shreds are soaked in an aqueous solution containing a composition of α-ketoglutaric acid, drained, and then stored at low temperature.

[0008] Preferably, the soaking temperature is 10~25℃ and the soaking time is 1min~20min; the low-temperature storage temperature is 0~10℃.

[0009] More preferably, the temperature for low-temperature storage is 4°C. Preferably, the concentration of α-ketoglutarate in the aqueous solution of the composition containing α-ketoglutarate is 10-30 mg / mL, and the concentration of shikimic acid is 5-15 mg / mL.

[0010] Preferably, the concentration of α-ketoglutarate in the aqueous solution of the composition containing α-ketoglutarate is 20 mg / mL, and the concentration of shikimic acid is 10 mg / mL.

[0011] Preferably, the fresh-cut fruits and vegetables are selected from fresh-cut potato shreds, fresh-cut apples, fresh-cut eggplants, and fresh-cut lotus root slices.

[0012] Preferably, the fresh-cut fruit and vegetable is fresh-cut potato shreds.

[0013] The beneficial effects of this invention are: (1) This invention can effectively maintain the inherent color of fresh-cut fruits and vegetables and prevent browning. The α-ketoglutaric acid (AKG) used in this invention is a naturally occurring organic acid, and shikimic acid (SA) is an important class of natural cyclic organic acids with the chemical formula C7H. 10 O5 is mostly extracted and isolated from star anise, a traditional Chinese medicinal herb; α-ketoglutarate and shikimic acid are both naturally occurring organic acids with good water solubility and application safety, and are suitable as components for inhibiting the growth of fresh-cut fruits and vegetables under reasonable use conditions.

[0014] (2) The method of inhibiting browning of fresh-cut fruits and vegetables of the present invention is simple in steps, easy to operate and promote in factories, and suitable for large-scale production and processing. Attached Figure Description

[0015] Figure 1 : Effects of aqueous solutions of α-ketoglutaric acid, shikimic acid and their combination on browning of fresh-cut potatoes; Figure 2 : Effect of aqueous solutions of α-ketoglutaric acid, shikimic acid and their combination on browning of fresh-cut apples; Figure 3 : Effect of aqueous solutions of α-ketoglutaric acid, shikimic acid and their combination on browning of fresh-cut eggplant; Figure 4 : Effect of aqueous solutions of α-ketoglutaric acid, shikimic acid and their combination on browning of fresh-cut lotus root slices; Figure 5 : Effects of α-ketoglutaric acid, shikimic acid and their combined aqueous solutions on browning of potato slurry, where A is the browning of potato slurry and B is the browning of potato slurry (L). Value change; Figure 6 Graph showing the effect of aqueous solutions of α-ketoglutaric acid, shikimic acid, and their combination on browning of apple pulp, where A represents browning of apple pulp and B represents browning of apple pulp (L). Value change; Figure 7 : Effects of α-ketoglutaric acid, shikimic acid and their combined aqueous solutions on browning of eggplant sap, where A is the browning of eggplant sap and B is the browning of eggplant sap (L). Value change.

[0016] Figure 8 Graph showing the effect of aqueous solutions of α-ketoglutaric acid, shikimic acid, and their combinations on the browning of lotus root slurry, where A represents the browning of lotus root slurry and B represents the browning of lotus root slurry (L). Value change. Detailed Implementation

[0017] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of this application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.

[0018] To enable those skilled in the art to better understand the technical solution of this application, the technical solution of this application will be described in detail below with reference to specific embodiments.

[0019] The test materials used in the embodiments of this invention are all conventional test materials in the art and can be purchased through commercial channels.

[0020] Example 1: Comparison of the inhibitory effects of different treatments on browning of fresh-cut potato shreds 1. Experimental Method: After washing, disinfecting, peeling, and shredding, the potatoes were divided into 5 equal portions, each of which was then processed as follows: α-Ketoglutarate (AKG) treatment group: Freshly cut potato shreds were soaked in 20 mg / mL α-ketoglutarate aqueous solution at 16 ℃ for 10 min, drained, and then placed in a preservation box and stored in a cold storage at 4 ℃.

[0021] Shikimic acid (SA) treatment group: Freshly cut potato shreds were soaked in a 10 mg / mL shikimic acid aqueous solution at 16 ℃ for 10 min, drained, and then placed in a preservation box and stored in a cold storage at 4 ℃.

[0022] α-Ketoglutarate + Shikimic acid (AKG+SA) treatment group: Freshly cut potato shreds were soaked in the combined solution (containing 20 mg / mL α-ketoglutarate and 10 mg / mL shikimic acid) at 16 ℃ for 10 min, drained, and then placed in a preservation box and stored in a cold storage at 4 ℃.

[0023] Water group: Soak freshly cut potato shreds in water at 16 ℃ for 10 minutes, then put them in a food storage container and store them in a cold storage at 4 ℃.

[0024] Blank control group (CK): Freshly cut potato shreds were not soaked in any way, but were placed in a preservation box and stored in a cold storage at 4 ℃.

[0025] Freshly cut potato shreds from the CK group, water group, and each treatment group were stored in the same cold storage at 4℃ for 7 days. The browning of the samples was observed and recorded daily, and photographs were taken. L was also measured. value. Figure 1 The degree of browning of each group of samples was shown on days 0 and 7 of storage.

[0026] 2. Experimental Results The combined effect of α-ketoglutarate and shikimic acid on inhibiting browning in fresh-cut potato shreds is as follows: Figure 1 As shown, L The values ​​are shown in Table 1. On the second day of storage, the blank control group and the water group completely browned and lost their commercial value, while no browning was observed in the potato shreds treated with 20 mg / mL AKG alone, 10 mg / mL SA alone, and the combination of AKG and SA. Treatment with 10 mg / mL SA alone extended the shelf life of fresh-cut potato shreds to 2 days; treatment with α-ketoglutarate alone extended the shelf life of fresh-cut potato shreds to 5 days; and the combination of AKG and SA more effectively delayed browning, extending the browning inhibition time to 7 days. The combination treatment extended the shelf life by 2 days compared to 20 mg / mL α-ketoglutarate alone, and by 5 days compared to 10 mg / mL shikimic acid alone. These results confirm that the combination treatment of α-ketoglutarate and shikimic acid has a better browning inhibition effect.

[0027] Table 1. The combined treatment of α-ketoglutaric acid and shikimic acid on the L of fresh-cut potato shreds after 0 and 7 days of storage. value Note: Different letters indicate significant differences (p<0.05) between different treatment groups at the same treatment time.

[0028] Example 2: Comparison of the inhibitory effects of different treatments on browning in fresh-cut apples 1. Experimental Method: After washing, disinfecting, and cutting the apples into pieces, they were divided into 5 portions and soaked in 20 mg / mL α-ketoglutarate aqueous solution, 10 mg / mL shikimic acid aqueous solution, a combined solution (containing 20 mg / mL α-ketoglutarate and 10 mg / mL shikimic acid), and water, respectively, at a water temperature of 16 ℃ for 10 min. The apples were then placed in a preservation box and stored in a cold storage at 4 ℃.

[0029] Blank control group (CK): Freshly cut apples were placed in a preservation box and stored in a cold storage at 4 ℃ without any soaking treatment.

[0030] Fresh-cut apples from the CK group, water group, and each treatment group were stored in the same cold storage at 4℃ for 5 days. The browning of the samples was observed and recorded daily, and photographs were taken. L was also measured. value. Figure 2 The degree of browning of each group of samples was shown on days 0 and 5 of storage.

[0031] 2. Experimental Results: The combined effect of α-ketoglutarate and shikimic acid on inhibiting browning in fresh-cut apples is as follows: Figure 2 As shown, L The values ​​are shown in Table 2. On day 5 of storage, the blank control group (CK), the water group, and the 10 mg / mL shikimic acid single treatment group all showed significant browning; the 20 mg / mL α-ketoglutarate single treatment group showed slight browning; in contrast, the AKG+SA combination treatment maintained a better appearance and color after 5 days of storage. These results confirm that the combination treatment of α-ketoglutarate and shikimic acid can better inhibit browning in fresh-cut apples.

[0032] Table 2. The combined treatment of α-ketoglutaric acid and shikimic acid on the L of fresh-cut apples after 0 and 5 days of storage. value Note: Different letters indicate significant differences (p<0.05) between different treatment groups at the same treatment time.

[0033] Example 3: Comparison of the inhibitory effects of different treatments on browning in fresh-cut eggplants 1. Experimental Method: After washing, disinfecting, and slicing, the eggplants were divided into 5 portions and soaked in 20 mg / mL α-ketoglutarate aqueous solution, 10 mg / mL shikimic acid aqueous solution, a combined solution (containing 20 mg / mL α-ketoglutarate and 10 mg / mL shikimic acid), and water, respectively, at a water temperature of 16 ℃ for 10 min. The portions were then placed in a preservation box and stored in a cold storage at 4 ℃.

[0034] Blank control group (CK): Freshly cut eggplants were not soaked in any way, but were placed in a preservation box and stored in a cold storage at 4 ℃.

[0035] Fresh-cut eggplants from the CK group, water group, and each treatment group were stored in the same cold storage at 4℃ for 2 days. The browning of the samples was observed and recorded daily, and photographs were taken. L was also measured. value. Figure 3 The degree of browning of each group of samples on day 0 and day 2 of storage is shown.

[0036] 2. Experimental Results: The combined effect of α-ketoglutarate and shikimic acid on inhibiting browning in fresh-cut eggplant is as follows: Figure 3 As shown, L The values ​​are shown in Table 3. On day 2 of storage, the blank control group (CK), the water group, and the 10 mg / mL SA single-treatment group all showed significant browning; the 20 mg / mL AKG single-treatment group showed slight browning; in contrast, the AKG+SA combination treatment maintained a better appearance and color after 2 days of storage. These results confirm that the combination treatment of α-ketoglutarate and shikimic acid can better inhibit browning in fresh-cut eggplant.

[0037] Table 3. The combined effects of α-ketoglutaric acid and shikimic acid on the storage of fresh-cut eggplant for 0 and 2 days. value Note: Different letters indicate significant differences (p<0.05) between different treatment groups at the same treatment time.

[0038] Example 4: Comparison of the inhibitory effects of different treatments on browning of fresh-cut lotus root slices 1. Experimental Method: After being cleaned, disinfected, and sliced, the lotus roots were divided into 5 portions and soaked in 20 mg / mL α-ketoglutarate aqueous solution, 10 mg / mL shikimic acid aqueous solution, a combined solution (containing 20 mg / mL α-ketoglutarate and 10 mg / mL shikimic acid), and clean water, respectively, at a water temperature of 16 ℃ for 10 min. They were then placed in a preservation box and stored in a cold storage at 4 ℃.

[0039] Blank control group (CK): Freshly cut lotus root slices were not soaked in any way, but were placed in a preservation box and stored in a cold storage at 4 ℃.

[0040] Freshly cut lotus root slices from the CK group, water group, and each treatment group were stored in the same cold storage at 4℃ for 3 days. The browning of the samples was observed and recorded daily, and photographs were taken. L was also measured. value. Figure 4 The degree of browning of each group of samples was shown on days 0 and 3 of storage.

[0041] 2. Experimental Results: The combined effect of α-ketoglutarate and shikimic acid on inhibiting browning in fresh-cut lotus root slices is as follows: Figure 4 As shown, L The values ​​are shown in Table 4. On day 3 of storage, the blank control group (CK), the water group, and the 10 mg / mL SA single treatment group all showed significant browning; the 20 mg / mL AKG single treatment group showed slight browning; in contrast, the AKG+SA combined treatment maintained a better appearance and color after 3 days of storage. These results confirm that the combined treatment of α-ketoglutarate and shikimic acid can better inhibit browning of fresh-cut lotus root slices.

[0042] Table 4. The combined treatment of α-ketoglutaric acid and shikimic acid on fresh-cut lotus root slices at 0 and 3 days of storage (L) value Note: Different letters indicate significant differences (p<0.05) between different treatment groups at the same treatment time.

[0043] Comparative Example 1: Effect of the composition on browning of potato slurry 1. Experimental Methods (1) The α-ketoglutaric acid (purity 99%) and shikimic acid (purity 98%) used in the experiment were purchased from Shaanxi Taizhikang Biotechnology Co., Ltd. A series of gradient single-component aqueous solutions and mixed aqueous solutions of the two were prepared using pure water as solvent: the mass concentration of α-ketoglutaric acid was set at 1.0, 10, 20 and 30 mg / mL; the mass concentration of shikimic acid was set at 0.5, 5, 10 and 15 mg / mL; the mixed solutions were combined according to the one-to-one correspondence of the two reagent concentrations, and the ratios were α-ketoglutaric acid + shikimic acid: 1 + 0.5 mg / mL, 10 + 5 mg / mL, 20 + 10 mg / mL, 30 + 15 mg / mL.

[0044] (2) Preparation of potato gelatin powder: Select potatoes without mechanical damage or pests and diseases, wash them and soak them completely in 200 μL / L sodium hypochlorite solution for 5 min. Take them out, place them on sterile gauze to dry, peel them and cut them into uniform thin shreds about 5 mm wide and 60 mm long. Put them into liquid nitrogen and freeze them quickly. Then grind them into powder using a pre-cooled liquid nitrogen cryogenic grinder. Transfer the powder to 100 mL cryovials and store them in a -80 ℃ freezer for later use.

[0045] (3) Accurately weigh 14 portions of potato jelly powder, each 1.0 g. Take 12 of these samples and add 3 mL of the α-ketoglutaric acid single agent solution, shikimic acid single agent solution, and the combined solution of the two prepared in step (1) respectively; set up one positive control group and one blank control group: add 3 mL of 1.0 mg / mL cysteine ​​solution (purity 99.66%, purchased from Hebei Huayang Biotechnology Co., Ltd.) to the positive control group, and add an equal volume of deionized water to the blank control group. Place all samples in a room temperature environment, observe the color change of potato slurry at 0 h, 2 h, 12 h, and 24 h, take pictures, and measure L. value.

[0046] 2. Experimental Results like Figure 5 As shown, aqueous solutions of α-ketoglutarate, shikimic acid, and their combined aqueous solution at different concentrations can all significantly inhibit browning of potato slurry. Among them, when the concentration of α-ketoglutarate is ≥1 mg / mL, the concentration of shikimic acid is ≥5 mg / mL, and the concentration of the combination is ≥1+0.5 mg / mL, the browning inhibition effect can be stably maintained for 24 h, and the browning inhibition effect of this combined treatment is not better than that of the two monomers applied alone.

[0047] Comparative Example 2: Effect of the composition on browning of apple pulp 1. Experimental Methods (1) Prepare an aqueous solution of 10 mg / mL α-ketoglutarate, a solution of 5 mg / mL shikimic acid and an aqueous solution of the combination (containing 10 mg / mL α-ketoglutarate and 5 mg / mL shikimic acid), and prepare an aqueous solution of 1.0 mg / mL cysteine.

[0048] (2) Select apples without mechanical damage or pests, wash and peel them, cut them into small pieces, put them into liquid nitrogen and freeze them quickly. Then grind them into powder using a pre-cooled liquid nitrogen cryogenic grinder, transfer them to 100 mL cryovials, and store them in a -80 ℃ freezer for later use.

[0049] (3) Weigh 5 portions of apple jelly powder, 1 g each, and add 3 mL of α-ketoglutarate aqueous solution, shikimic acid aqueous solution and the combined aqueous solution to each portion. Add 3 mL of 1.0 mg / mL cysteine ​​aqueous solution to one portion as a positive control, and add 3 mL of deionized water to one portion as a blank control. Observe the color change of the apple pulp at room temperature for 0 h, 2 h, 12 h and 24 h, take pictures, and determine L. value.

[0050] 2. Experimental Results like Figure 6 As shown, α-ketoglutarate exhibits excellent inhibitory effects on browning of apple pulp, and this inhibitory effect is stable and can be maintained for 24 hours. Shikimic acid alone has no significant effect on improving pulp browning. However, the aqueous solution of the combined α-ketoglutarate and shikimic acid can inhibit browning, and the inhibitory effect of the combined system can also be stably maintained for 24 hours. However, the browning inhibitory effect of the combined treatment is not significantly different from that of α-ketoglutarate alone, and no synergistic effect is observed.

[0051] Comparative Example 3: Effect of the composition on browning of eggplant sap 1. Experimental Methods (1) Prepare an aqueous solution of 10 mg / mL α-ketoglutarate, a solution of 5 mg / mL shikimic acid and an aqueous solution of the combination (containing 10 mg / mL α-ketoglutarate and 5 mg / mL shikimic acid), and prepare an aqueous solution of 1.0 mg / mL cysteine.

[0052] (2) Select eggplants without mechanical damage or pests, wash and peel them, cut them into small pieces, freeze them quickly in liquid nitrogen, grind them into powder using a pre-cooled liquid nitrogen cryogenic grinder, transfer them to 100 mL cryovials, and store them in a -80 ℃ freezer for later use.

[0053] (3) Weigh 5 portions of eggplant jelly powder, 1 g each, and add 3 mL of α-ketoglutarate aqueous solution, shikimic acid aqueous solution and combined aqueous solution to each portion. Add 3 mL of 1.0 mg / mL cysteine ​​aqueous solution to one portion as a positive control, and add 3 mL of deionized water to one portion as a blank control. Observe the color change of the eggplant slurry at room temperature for 0 h, 2 h, 12 h and 24 h, take pictures, and measure L. value.

[0054] 2. Experimental Results like Figure 7 As shown, α-ketoglutarate aqueous solution significantly inhibited browning of eggplant sap and maintained the inhibitory effect for up to 24 hours, while shikimic acid aqueous solution had no inhibitory effect on browning of eggplant sap. However, the aqueous solution of the two combined inhibited browning, and the inhibitory effect also lasted for 24 hours. The browning inhibition effect of this combined treatment was not significantly different from that of α-ketoglutarate alone, and no synergistic effect was observed.

[0055] Comparative Example 4: Effect of the composition on browning of lotus root slurry 1. Experimental Methods (1) Prepare an aqueous solution of 10 mg / mL α-ketoglutarate, a solution of 5 mg / mL shikimic acid and an aqueous solution of the combination (containing 10 mg / mL α-ketoglutarate and 5 mg / mL shikimic acid), and prepare an aqueous solution of 1.0 mg / mL cysteine.

[0056] (2) Select lotus roots without mechanical damage or pests, wash and peel them, cut them into small pieces, freeze them quickly in liquid nitrogen, grind them into powder using a pre-cooled liquid nitrogen cryogenic grinder, transfer them to 100 mL cryovials, and store them in a -80 ℃ freezer for later use.

[0057] (3) Weigh 1 g of each of the five portions of lotus root jelly powder, add 3 mL of α-ketoglutarate aqueous solution, shikimic acid aqueous solution and the combined aqueous solution to each portion, add 3 mL of 1.0 mg / mL cysteine ​​aqueous solution to each portion as a positive control, and add 3 mL of deionized water to each portion as a blank control. Observe the color change of the lotus root slurry at room temperature for 0 h, 2 h, 12 h and 24 h, take pictures, and measure L. value.

[0058] 2. Experimental Results like Figure 8 As shown, α-ketoglutaric acid aqueous solution significantly inhibited browning of lotus root pulp, with the inhibitory effect lasting for 24 hours; shikimic acid aqueous solution had no significant inhibitory effect on browning of lotus root pulp. However, the aqueous solution of the combination of the two significantly inhibited browning, with the same inhibitory effect lasting for 24 hours. The browning inhibitory effect of this combination treatment was not significantly different from that of α-ketoglutaric acid alone, and no synergistic effect was observed.

[0059] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. The application of a composition containing α-ketoglutaric acid in inhibiting browning in fresh-cut fruits and vegetables, characterized in that, The composition containing α-ketoglutarate consists of α-ketoglutarate and shikimic acid; the mass ratio of α-ketoglutarate to shikimic acid is 2:

1.

2. The application according to claim 1, characterized in that, Freshly cut fruits and vegetables are soaked in an aqueous solution containing a composition of α-ketoglutaric acid, drained, and then stored at low temperature.

3. The application according to claim 2, characterized in that, The soaking temperature is 10~25℃ and the time is 1min~20min; the low-temperature storage temperature is 0~10℃.

4. The application according to claim 3, characterized in that, The temperature for low-temperature storage is 4°C.

5. The application according to claim 2, characterized in that, The aqueous solution of the composition containing α-ketoglutarate has a concentration of 10-30 mg / mL for α-ketoglutarate and a concentration of 5-15 mg / mL for shikimic acid.

6. The application according to claim 5, characterized in that, The aqueous solution of the composition containing α-ketoglutarate has a concentration of 20 mg / mL for α-ketoglutarate and a concentration of 10 mg / mL for shikimic acid.

7. The application according to claim 1, characterized in that, The fresh-cut fruits and vegetables are selected from fresh-cut potato shreds, fresh-cut apples, fresh-cut eggplants, and fresh-cut lotus root slices.

8. The application according to claim 7, characterized in that, The fresh-cut fruits and vegetables mentioned are fresh-cut potato shreds.

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