Study on Effect of Decompression and Near-Freezing Storage on Preservation of Fresh-Cut Fruits

Abstract

To explore the effects of pressure, temperature, precooling and use of plastic bags on the preservation effect of mixed fresh-cut fruits and vegetables. In this Paper, apples, strawberries and potatoes are taken as the research objects. After fresh cutting, an appropriate amount of them is mixed, and the near-freezing point is set as -1°C. Seven control groups are set up: group A (normal pressure, normal temperature); Group B (atmospheric pressure, 4°C); Group C (10 kPa, -1°C); Group D (vacuum precooling, 10 kPa, -1°C); Group E (10 kPa, 4°C); Group F (vacuum precooling, 10 kPa, 4°C); Group G (without fresh bag, normal pressure, normal temperature) studied its preservation effect under different storage conditions within 9 days. Through the analysis and comprehensive evaluation of various indicators, the suitable storage and preservation methods of mixed fresh-cut fruits and vegetables are obtained. The results show that the preservation effect is more obvious at the later stage of the storage experiment, the final sensory score is the highest, the weight loss rate is the lowest, and the weight loss rate is reduced by 4.91% compared with the low pressure environment at 4°C. The use of plastic bags have the greatest impact on the weight loss rate and appearance of fruits and vegetables. Using plastic bags can reduce the weight loss by 48.48% on average compared with the same period, and the sensory score increases by 1 to 3 points. In the low pressure and high humidity environment, the weight of apple increases, and the final weight increases by 0.46% to 1.55%. The weight loss rate of strawberry is the highest, which can reach 22.54%. The vacuum pre-cooling process can reduce the weight of fruits and vegetables by 0.76% to 1.15%. When the low-pressure near-ice temperature storage is adopted to avoid the surge of weight loss rate, the average weight loss rate will be reduced by 7.8%.