Effect of ultra high pressure on quality characteristic of fresh cut kiwi fruit
Ultra-High Pressure (VHP) was used to process the fresh-cut kiwi fruit. Slices of fresh-cut kiwi fruit were treated with 0.1MPa, 200MPa, 400MPa and 600MPa pressure for lOmin. The effects of VHP on microorganisms , polyphenoloxidases (PPO) activity, firmness of slices, contents of ascorbic acid and flavor compounds of fresh-cut kiwi fruit were determined .The results shows that the UHP treatment could effectively killing microorganisms, inhibition PPO activity, but has little influence on firmness of slices, contents of ascorbic acid .Moreover, the flavor compounds were varied after UHP treatment. The UHP processing was a better method to maintain the quality of fresh-cut kiwi fruit.
Ultra high pressure kiwi fruit fresh cut physical and chemical characteristic
Zong Wei Zhang Huan-huan
School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou, China, 4 chool of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou, China, 45
国际会议
2009 Conference on the Key Technology of Horticultural Produce(2009园艺生产关键技术学术会议 KTHP 2009)
北京
英文
7-10
2009-04-11（万方平台首次上网日期，不代表论文的发表时间）