Effect of Different Treatments on Quality Preservation of Frozen Komatsuna(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effect of Different Treatments on Quality Preservation of Frozen Komatsuna

Author(s):: ZHU Dongxing1; LIU Tianhe2; ZHONG Wei2; HAN Yaoping1; HUANG Youru1; CHEN Yiyong1; (1.Department of Biology and Food Engineering，Changshu Institute of Technology，Changshu，Jiangsu 215500；2.Titan Industrial (Changshu) Foods Co.Ltd.，Changshu，Jiangsu 215537)

Abstract:: The fresh komatsuna was used as raw material，the effect of compound sodium bicarbonate solution（alkali preserving green method） and compound zinc acetate solution (metal ion preserving green method) blanching treatments on the storage quality of post harvest komatsuna were studied，and the effect of different pretreatment methods on the detection accuracy of element content to komatsuna was discussed by determining of calcium，sodium，zinc content．The results showed that the alkali preserving green method and the metal ion preserving green method could significantly inhibit the loss of total chlorophyll content (P＜0.05) and enhance the zinc，calcium，sodium element content of the samples to different extent，however there was the excessive zinc residue in the samples blanched by compound zinc acetate solution as metal ion preserving green method，on the whole，the alkali preserving green method was better than the metal ion preserving green method in preserving green and reducing excessive ion (such as zinc) residue of the test samples.There shall pay more attention to the blanching factor of avoiding high temperature and long minutes than to the factor of calcium treatment in order to protect brittleness.

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Last Update: 2016-07-11