Effects of hot water treatment on quality of fresh-cut brassica
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Institute of Food Quality Safety and Detection, Jiangsu Academy of Agricultural Sciences
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College of Food Science and Engineering, Northwest A & F University
More Information
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- Received Date:
October 22, 2013
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Abstract
The effects of hot water treatment (40, 45, 50℃) for five minutes on quality of fresh-cut brassica chinensis were investigated. The results showed that 45℃ hot water treatment for 5min could keep the best quality of fresh-cut brassica chinensis in the process of storage. It maintained the fresh-cut brassica chinensis high moisture content, delayed the degradation of chlorophyll, kept the good sense quality, delayed the degradation of VC, inhibited the POD enzyme activity. The hot water treatment also had a certain function of holding the soluble protein and soluble sugar contents.
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