The response surface methodology to optimize GA3, 6-BA and fruit wax optimal concentration ratio for betel-nut preservation

doi:10.13386/j.issn1002-0306.2012.15.096

The response surface methodology to optimize GA3, 6-BA and fruit wax optimal concentration ratio for betel-nut preservation[J]. Science and Technology of Food Industry, 2012, (15): 345-348. DOI: 10.13386/j.issn1002-0306.2012.15.096

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The response surface methodology to optimize GA3, 6-BA and fruit wax optimal concentration ratio for betel-nut preservation

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Fresh betel nut of native species in Hainan for the study, using different concentrations of GA3, 6-BA and fruit wax treatment, through response surface methodology to optimize the combination of the concentration, measuring the water loss rate, color index, chlorophyll and other quality of the treated nut to determine the three kinds of preservatives on the best ratio of betel nut fruit, the results were as follows:100mg/L GA3+100mg/L 6-BA+50% fruit wax was best for betel nut.After storage of 15d, the water loss rate was 9.56%, chlorophyll content was 1.28mg/g, elasticity was 1.37mm, the first hardness was 1395g, and chewiness was 9.3mJ.

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Science and Technology of Food Industry

The response surface methodology to optimize GA3, 6-BA and fruit wax optimal concentration ratio for betel-nut preservation

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