Effect of Ultra-high Pressure on the Storage Feature of Fresh Cut Melon(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effect of Ultra-high Pressure on the Storage Feature of Fresh Cut Melon

Author(s):: GUO Miao1; SU Shi2; WANG Chuankai1; CHEN Xueyang1; (1.Nanyang Vocational College of Agriculture，Nanyang，Henan 473000;2.Henan Vocational College of Agriculture，Zhongmu，Henan 451450)

Abstract:: Fresh cut melon (FM) was used as material，ultra-high pressure method was used to treat FM at 25 ℃，0.1,100,200,300,400,500，600 MPa for 10 minutes to determine number of colonies.Then FM was stored at 4 ℃,500 MPa for 9 days，and the effects of UHP on polyphenoloxidases (PPO) activity，peroxidase (POD) activity，vitamin C content and lightness were analyzed at period of storage.The results showed 500 MPa,10 minutes could inhibit microorganisms growth of FM.After FM were stored at 4 ℃ for 9 days，PPO activity，POD activity，vitamin C content and lightness of FM had significant difference（P<0.05）with control.

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Last Update: 2016-11-22