Preservation Effect of Ultrasonic-<i>ε</i>-Polylysine Hydrochloride Compound Treatment on Fresh-cut Apples

ZHANG Yuhua; MENG Yi; ZHU Jinfeng; SUN Yi; SUN Chongde

doi:10.13386/j.issn1002-0306.2021120133

Volume 43 Issue 19

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(19): 238-245. > DOI: 10.13386/j.issn1002-0306.2021120133

ZHANG Yuhua, MENG Yi, ZHU Jinfeng, et al. Preservation Effect of Ultrasonic-ε-Polylysine Hydrochloride Compound Treatment on Fresh-cut Apples[J]. Science and Technology of Food Industry, 2022, 43(19): 238−245. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120133.

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Preservation Effect of Ultrasonic-ε-Polylysine Hydrochloride Compound Treatment on Fresh-cut Apples

1.
National Engineering Research Center for Agricultural Products Logistics, Jinan 250103, China
2.
Shandong Institute of Commerce and Technology, Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan 250103, China
3.
Horticultural Products Cold Chain Logistics Technology and Equipment National Local Joint Engineering Laboratory, Zhejiang University, Hangzhou 310058, China

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Received Date: December 12, 2021
Available Online: August 02, 2022

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Abstract

Abstract

In order to improve the quality of fresh-cut apples and prolong the shelf life, the optimal parameters and fresh-keeping effect of ultrasonic-ε-polylysine hydrochloride compound treatment of fresh-cut apple were explored. Box-Behnken design was used to determine the optimal parameters of ultrasonic-ε-polylysine hydrochloride compound treatment of fresh-cut apples with the growth of the total number of colonies as the response value by response surface method. According to the results of the total number of colonies, mold and yeast, color difference and V_C content, the fresh-keeping effect of ultrasonic-ε-polylysine hydrochloride compound treatment on fresh-cut apples during storage was evaluated. The results showed that the optimal parameters of ultrasonic-ε-polylysine hydrochloride compound treatment for fresh-cut apples were as follows: Ultrasonic time 10 min, ultrasonic temperature 40 ℃, ε-polylysine hydrochloride concentration 0.2 g/L. The actual values of before and after cutting were 1.59 lg CFU/g and 1.71 lg CFU/g, respectively, and the relative errors with the predicted values were 3.92% and 5.59%, respectively, indicating the high degree of fitting and reliability of the models. During storage at 4 ℃, the growth rates of bacteria, mold and yeast in the fresh-cut apples treated with optimized conditions were significantly lower than that in the CK (P<0.05), and V_C was not significantly damaged. The color difference rise rate was lower in the ultrasound-ε-polylysine hydrochloride compound treatment group before cutting than that of the CK. The combined treatment of fresh-cut apples with ultrasonic-ε-polylysine hydrochloride optimized by response surface method was feasible, and the effect of ultrasonic treatment before cutting was better, and the shelf life was longer 4 days than that of the CK.
- fresh-cut apples,
- ultrasound,
- ε-polylysine hydrochloride

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References

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