阅读说明：本技术 一种鲜切苹果的保鲜方法 (Fresh-keeping method of fresh-cut apples ) 是由 李伟 于 2019-09-09 设计创作，主要内容包括：一种鲜切苹果的保鲜方法,首先苹果预处理；将鲜切苹果在8～12h内预冷至8～12℃,以1-甲基环丙烯与鲜切苹果盛放空间按重量体积比0.8～1.2mg/m<Sup>3</Sup>熏蒸6～10h；将鲜切苹果浸没于温度为30～35℃的复合保鲜液中,浸泡10～15min；所述复合保鲜液由以下组分及重量百分比组成：二氧化氯0.006～0.012％、纳他霉素0.006～0.012％、脱氢醋酸钠0.01～0.03％、氯化钙0.1～1％、氯化钠0.1～1％、异Vc钠0.2～2％、柠檬酸1～3％、余量为水；沥干水分；臭氧处理；薄膜袋包装；冷库贮藏。该方法能大大降低鲜切苹果的褐变程度,提升感官品质,保留其营养价值,延长其储藏时间。(A fresh-keeping method of fresh-cut apple, the apple is pretreated at first; precooling the fresh-cut apples to 8-12 ℃ within 8-12 h, and using 1-methylcyclopropene and the fresh-cut apples to hold a space according to the weight-volume ratio of 0.8-1.2 mg/m 3 Fumigating for 6-10 h; immersing the fresh-cut apples in a composite fresh-keeping liquid at the temperature of 30-35 ℃ for 10-15 min; the composite fresh-keeping liquid comprises the following components in percentage by weight: 0.006-0.012% of chlorine dioxide, 0.006-0.012% of natamycin, 0.01-0.03% of sodium dehydroacetate, 0.1-1% of calcium chloride, 0.1-1% of sodium chloride, 0.2-2% of sodium erythorbate, 1-3% of citric acid and the balance of water; draining off water; carrying out ozone treatment; packaging with a film bag; and (5) storing in a cold storage. The method can greatly reduce browning process of fresh-cut fructus Mali PumilaeAnd (4) the degree, the sensory quality and the nutritive value are improved, and the storage time is prolonged.)

1. A fresh-keeping method of fresh-cut apples is characterized by comprising the following steps:

(1) pretreatment of apples: selecting ripe apples without mechanical damage on the surface, peeling and removing kernels, and then slicing;

(2) pre-cooling fumigation: precooling the fresh-cut apples to 8-12 ℃ within 8-12 h, and using 1-methylcyclopropene and the fresh-cut apples to hold a space according to the weight-volume ratio of 0.8-1.2 mg/m³Fumigating for 6-10 h;

(3) fresh-keeping treatment: immersing the fresh-cut apples in a composite fresh-keeping liquid at the temperature of 30-35 ℃ for 10-15 min; the composite fresh-keeping liquid comprises the following components in percentage by weight: 0.006-0.012% of chlorine dioxide, 0.006-0.012% of natamycin, 0.01-0.03% of sodium dehydroacetate, 0.1-1% of calcium chloride, 0.1-1% of sodium chloride, 0.2-2% of sodium erythorbate, 1-3% of citric acid and the balance of water;

(4) draining water: taking out the fresh-cut apple slices, and draining water;

(5) ozone treatment: carrying out ozone fumigation treatment on the fresh-cut apples in a closed space;

(6) packaging with a film bag: packaging fresh-cut apples by a food-grade fresh-keeping film bag according to a certain volume or weight, and labeling;

(7) and (3) storage in a cold storage: and (3) placing the packaged fresh-cut apple slices into a refrigeration house for storage, wherein the temperature of the refrigeration house is set to be 1-2 ℃.

2. The method as claimed in claim 1, wherein the 1-methylcyclopropene is added to the fresh-cut apple-containing space in the step (2) in a weight/volume ratio of 1.0mg/m³Fumigating for 8 h.

3. The method for preserving fresh-cut apples according to claim 1 or 2, wherein the compound preservative solution in the step (3) comprises the following components in percentage by weight: 0.008% of chlorine dioxide, 0.009% of natamycin, 0.02% of sodium dehydroacetate, 0.5% of calcium chloride, 0.5% of sodium chloride, 1.1% of sodium erythorbate, 2% of citric acid and the balance of water.

4. The method as claimed in claim 1, wherein the ozone treatment in step (5) is performed in a closed space, the concentration of ozone is 20-80 mg/L, and the treatment time is 5-20 min.

5. The method as claimed in claim 1 or 2, wherein the fresh-cut apples are packaged in the food-grade fresh-keeping bags packaged in the film bags in the step (6), the thickness of the film is 0.01-0.06 mm, the fresh-cut apples are hermetically packaged, the fresh-cut apples are packaged according to a certain volume or weight, and then the fresh-cut apples are labeled according to the product requirements.

Technical Field

The invention relates to the technical field of storage and preservation of fresh-cut fruits, in particular to a preservation method of fresh-cut apples.

Background

With the acceleration of life rhythm and the improvement of health care consciousness, the demand of fresh fruits and vegetables is increasing day by day. The fresh instant product can be transported to the beginning. However, the traditional dietary habits and biological characteristics of fruits and vegetables make the varieties of fresh-cut foods in China very single, and the development of the fresh-cut industry is limited.

The apple is one of the fruits which are sour, sweet, delicious, rich in nutrition and suitable for the old and the young. It has high nutritive value and medical value, and scientists and doctors refer to apples as 'all-round healthy fruits' or 'general scientists'. At present, air pollution is serious, and more apples are eaten to improve the respiratory system and the lung function and protect the lung from being polluted and influenced by smoke dust.

The fresh-cut apple is a novel apple processing product which is immediately eaten by consumers or used in the catering industry after the fresh apples are subjected to grading, cleaning, trimming, peeling, cutting, fresh keeping, packaging and the like, and is also called as a minimum processed apple, a semi-processed apple and a slightly processed apple. The fresh-cut apple is different from other traditional apple processed products such as apple juice, preserved apple and the like, the fresh-cut apple can still keep the fresh state after a series of treatments, has the nutrition and flavor of the fresh apple, is convenient to eat and is deeply favored by consumers. China has rich apple resources and provides sufficient raw materials for producing fresh-cut apples.

However, the fresh-cut apples are easy to brown, mainly related to the fact that polyphenol oxidase catalyzes phenolic substances to be oxidized into quinones, and the quinones are further polymerized into black substances, and the sensory quality and the nutritional value of the fresh-cut apples are seriously affected, so that the problem of how to control the brown stain of the fresh-cut apples is to be solved. Browning is an important indicator of sensory deterioration in fresh-cut apples, and is a result of phenolase catalyzing phenolic substances to form quinones and polymers thereof. The apple tissue contains phenolic substances, and is used as a respiratory transfer substance in intact cells, under normal conditions, dynamic equilibrium is kept between redox reactions (interconversion between phenol and quinone), when tissues are destroyed, oxygen is greatly invaded, the equilibrium of the redox reactions is broken, and then accumulation and further polymerization and oxidation of oxidation product quinone occur, and black color is formed. Resulting in a decrease in the commercial value of fresh-cut apples. Modified atmosphere packaging, which is also called MAP or CAP abroad and is called modified atmosphere packaging or replacement gas packaging and inflation packaging at home, is to package food by adopting a packaging material with gas barrier property, and fill mixed gas of O + CO + N, N + CO and O + CO in a certain proportion into the packaging according to actual requirements, so that the quality of the food is prevented from being reduced or the quality reduction speed is slowed down in the aspects of physics, chemistry, biology and the like, thereby prolonging the shelf life of the food and improving the food value.

Disclosure of Invention

The invention aims to provide a fresh-keeping method of fresh-cut apples, which can greatly reduce the browning degree of the fresh-cut apples, improve the sensory quality, simultaneously retain the nutritional value of the fresh-cut apples and prolong the storage time of the fresh-cut apples.

In order to realize the aim, the invention provides a fresh-keeping method of fresh-cut apples, which comprises the following steps:

(1) pretreatment of apples: selecting ripe apples without mechanical damage on the surface, peeling and removing kernels, and then slicing;

(2) pre-cooling fumigation: precooling the fresh-cut apples to 8-12 ℃ within 8-12 h, and using 1-methylcyclopropene and the fresh-cut apples to hold a space according to the weight-volume ratio of 0.8-1.2 mg/m³Fumigating for 6-10 h;

(3) fresh-keeping treatment: immersing the fresh-cut apples in a composite fresh-keeping liquid at the temperature of 30-35 ℃ for 10-15 min; the composite fresh-keeping liquid comprises the following components in percentage by weight: 0.006-0.012% of chlorine dioxide, 0.006-0.012% of natamycin, 0.01-0.03% of sodium dehydroacetate, 0.1-1% of calcium chloride, 0.1-1% of sodium chloride, 0.2-2% of sodium erythorbate, 1-3% of citric acid and the balance of water;

(4) draining water: taking out the fresh-cut apple slices, and draining water;

(5) ozone treatment: carrying out ozone fumigation treatment on the fresh-cut apples in a closed space;

(6) packaging with a film bag: packaging fresh-cut apples by a food-grade fresh-keeping film bag according to a certain volume or weight, and labeling;

(7) and (3) storage in a cold storage: and (3) placing the packaged fresh-cut apple slices into a refrigeration house for storage, wherein the temperature of the refrigeration house is set to be 1-2 ℃.

Preferably, in the step (2), the weight-volume ratio of the 1-methylcyclopropene to the fresh-cut apple containing space is 1.0mg/m³Fumigating for 8 h.

Preferably, the composite preservative solution in the step (3) comprises the following components in percentage by weight: 0.008% of chlorine dioxide, 0.009% of natamycin, 0.02% of sodium dehydroacetate, 0.5% of calcium chloride, 0.5% of sodium chloride, 1.1% of sodium erythorbate, 2% of citric acid and the balance of water;

preferably, the ozone treatment in the step (5) is carried out in a closed space, the concentration of the ozone is 20-80 mg/L, and the treatment time is 5-20 min.

Preferably, the freshness protection package subjected to the film bag packaging treatment in the step (6) is food-grade, the thickness of the film is 0.01-0.06 mm, the freshness protection package is hermetically packaged, the fresh-cut apples are packaged according to a certain volume or weight, and then labels are attached according to the product requirements.

Compared with the prior art, the invention adopts precooling fumigation treatment (0.8-1.2 mg/m is adopted)³Fumigating 1-methylcyclopropene for 6-10 h), and performing fresh-keeping treatment, ozone treatment and cold storage to realize fresh-keeping effect, wherein the 1-methylcyclopropene gas has a fresh-keeping function. The fresh-cut apples treated by the method have the advantages that under the condition of low-temperature storage, the browning degree is greatly reduced, the sensory quality is greatly improved, the special nutritional value can be well reserved and exerted, the storage time is prolonged by 12 days, and the industrial production can be realized in a very short time.

Detailed Description

The present invention will be described in further detail with reference to examples.