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Novel method for controlling browning of fresh-cut potatoes

A technology of fresh-cut potatoes and a new method, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve problems such as difficult implementation, difficult conditions to control, and poor browning inhibition effect, and achieves easy operation and popularization, and simple method , the effect of inhibiting browning

Active Publication Date: 2014-04-23
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Some of the above methods are cumbersome to operate, the conditions are difficult to control, and it is not easy to implement in production; some have poor browning inhibition effect, short storage time, and some have low food safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1. Wash the potatoes first, then dip them in 1% salt water for 3 hours, cut them, put them in a polyethylene bag, fold the mouth of the bag, and put them in a cold storage at 3-4°C for storage. After storage for 3 days, the dipping treatment did not brown, but the control showed obvious browning on the 2nd day.

Embodiment 2

[0015] Example 2. Dip the potatoes in 1% salt water for 5 hours, cut them, put them in a polyethylene bag, fold the mouth of the bag, and store them in a cold storage at 3-4°C. After storage for 5 days, the dipping treatment still did not brown, while the control had severe browning.

Embodiment 3

[0016] Example 3. Dip the potatoes in 1% salt water for 7 hours, cut them, put them in a polyethylene bag, fold the mouth of the bag, and store them in a cold storage at 3-4°C. After storage for 8 days, the dipping treatment still did not brown, while the control had severe browning.

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PUM

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Abstract

The invention belongs to the technical field of freshness keeping of agricultural products, and in particular relates to a novel method for controlling the browning of fresh-cut potatoes. The method comprises the following steps: soaking the potatoes in a 1% to 5% salt aqueous solution for certain time of 3 to 7 hours; then sterilizing, peeling and cutting the potatoes; leaching water from the potatoes; and packaging for storage. In the method, the potatoes can be just harvested or stored for certain time. The method has a useful effect and can be used for effectively inhibiting the browning of the cut potatoes. In addition, the method is safe, namely, the application of any chemical additives is avoided; the method is simple, and is easy to operate and popularize. Thus, the method provided by the invention has the characteristics of being suitable for mass production, low in cost and the like.

Description

(1) Technical field [0001] The invention belongs to the technical field of fresh-keeping of agricultural products, in particular to a new method for controlling the browning of fresh-cut potatoes. (2) Background technology [0002] Potato is an important vegetable and grain crop with high nutritional value. Fresh-cut vegetables are easy to eat and 100% edible, which is the development direction of the future fruit and vegetable market supply. Potatoes are suitable for fresh-cut processing, but they are prone to browning after cutting, and easily lose their commodity value and edible value. [0003] At present, the main methods of inhibiting the browning of fresh-cut potatoes at home and abroad are dipping treatment with browning inhibitor solution and some modified atmosphere preservation methods, such as using erythorbic acid, citric acid, and cysteine ​​to treat fresh-cut potatoes by dipping. become controlled to a certain extent. Browning of fresh-cut potatoes was also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157A23B7/154
Inventor 王庆国
Owner SHANDONG AGRICULTURAL UNIVERSITY
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