Two-rotation Orthogonal Combination Design Optimizes the Process Parameters of Fresh-cut Rosa Green

Abstract

In order to improve product quality, extend the shelf life of fresh-cut Rosa green, and reduce the loss rate of processing and circulation, the secondary rotation-orthogonal composite design is used to optimize the process parameters of ready-to-eat fresh-cut Rosa green. The results showed that weight loss rate, conductivity, POD, Vc, total number of colonies, nitrite, and chromaticity value a were significantly correlated with storage time (p<0.01). Principal component analysis showed that the two principal components accounted for 96.215% of the contribution rate. Fresh cut Rosa green quality evaluation value comprehensive value Y = -0.371 Chromaticity value a - 0.373 Weight loss rate -0.357 Total number of colonies -0.005 POD + 0.374 Vc - 0.333 Relative conductivity - 0.269 Nitrite. The secondary disinfection sodium hypochlorite concentration, the ratio of O2 (v / v) and CO2 (v / v) and the storage temperature were studied to influence the comprehensive quality of fresh cut Rosa green during storage. The results showed that the optimal process parameters were: secondary disinfection sodium hypochlorite concentration was 31.43ppm, O2 concentration was 3.04%, CO2 concentration was 5.55%, and storage temperature was 3.68°C. Fresh cut Rosa green processed under the optimum process parameters can be stored for 15 days. This study has positive significance for the post-harvest processing of fresh cut Rosa green.