Effect of different pre-cooling methods on quality of cutting greengrocery under low temperature storage

Base on the development of mechanical harvesting way in the future application,greengrocery was selected as the experimental material and was cut to simulate the injury caused by mechanical harvesting. In order to investigate the effect of three pre-cooling technology for cold storage on the freshness of retaining of cutting greengrocery,vacuum cooling,forced air cooling and ice water cooling were used in the pre-cooling processes of greengrocery. The results showed that compared with other pre-cooling methods,vacuum cooling could significantly(p<0.05) reduce the rate of weight loss,delay the decrease of chlorophyll,ascorbic acid,soluble sugar content,maintain better sensory quality,and extend the shelf life of greengrocery.