Effects of preservatives combined with low-voltage lectrostatic field on the storage quality of Prunus armeniaca L. and the analysis of its relative correlation

Authors

YANG Ya-li, Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control, Yinchuan, Ningxia, 750021 , China ；School of Agriculture, Ningxia University, Yinchuan, Ningxia, 750021 , China
LIU Hui-yan, Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control, Yinchuan, Ningxia, 750021 , China ；School of Agriculture, Ningxia University, Yinchuan, Ningxia, 750021 , China
YANG Wen-li, Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control, Yinchuan, Ningxia, 750021 , China ；School of Agriculture, Ningxia University, Yinchuan, Ningxia, 750021 , China
ZHANG Hao-yu, Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control, Yinchuan, Ningxia, 750021 , China ；School of Agriculture, Ningxia University, Yinchuan, Ningxia, 750021 , China
JIANG Chang, Ningxia Hongmeixing Technology Development Co., Ltd., Guyuan, Ningxia, 756000 , China
FANG Hai-tian, Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control, Yinchuan, Ningxia, 750021 , China ；School of Agriculture, Ningxia University, Yinchuan, Ningxia, 750021 , China
ZHANG Guang-di, Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control, Yinchuan, Ningxia, 750021 , China ；School of Agriculture, Ningxia University, Yinchuan, Ningxia, 750021 , China

Abstract

Red plum apricot was used as the test material, and 0.5 μL/L of 1-MCP drip irrigation fumigation was used in combination with 3 different sustained release rates (1/2 tablets, 1 tablet and 2 tablets were py1, py2, and py3 treatment groups, respectively. ) SO₂ preservative treated red plum apricot and stored at low temperature (0.0±0.8) ℃ low voltage (200 mV) electrostatic field (LVEF). The results showed that all three treatments could effectively improve the postharvest storage quality of red plum apricot and reduce the degree of cold damage. During the entire storage period, the browning index of the py3 treatment group was the smallest, and the browning rate of the control group reached more than 10% after 30 days of storage, while the browning rate of the treatment group was less than 6%, and the hardness of the py2 treatment group was significantly higher than that of the control. The V_C content of the control group and the py2, py3 and py1 treatment group was 1.81, 1.74, and 1.58 times that of the control group, and the sensory and mouthfeel evaluations of py2 treatments, was 2.56 and 2.26 times of the control group, respectively. Among the three treatments, the apricot fruit in the py2 treatment group had the best storage and preservation effect, which was 15 to 25 days longer than the control group. At the same time, the SO₂ residue analysis was performed. Lower than the national food additive limit of Chinese food(≤50 mg/kg) standard.

Publication Date

4-28-2020

First Page

120

Last Page

125,206

DOI

10.13652/j.issn.1003-5788.2020.04.022

Recommended Citation

Ya-li, YANG; Hui-yan, LIU; Wen-li, YANG; Hao-yu, ZHANG; Chang, JIANG; Hai-tian, FANG; and Guang-di, ZHANG (2020) "Effects of preservatives combined with low-voltage lectrostatic field on the storage quality of Prunus armeniaca L. and the analysis of its relative correlation," Food and Machinery: Vol. 36: Iss. 4, Article 22.
DOI: 10.13652/j.issn.1003-5788.2020.04.022
Available at: https://www.ifoodmm.cn/journal/vol36/iss4/22

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