Research on methods of preliminary processing and cold storage of fresh Typha orientalis
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Abstract
The study was conducted with the aim of evaluating the effectiveness of pretreatment with different additives to limit enzymatic browning, thereby helping to maintain the freshness of Typha orientalis under cold storage conditions. The results showed that post-harvest pretreatment of Typha orientalis by soaking in a solution containing ascorbic acid (0.75% concentration), 0.5% NaCl and CaCl2 for 30 minutes, with a ratio of Typha orientalis and solution of 1:2, helped maintain the fresh bright color and crisp texture of Typha orientalis. The brightness and texture of the water fern remained good after 15 days of cold storage at 4ºC in PA packaging with 80% vacuum.
Tóm tắt
Nghiên cứu được thực hiện với mục tiêu đánh giá hiệu quả của quá trình tiền xử lý bằng một số phụ gia khác nhau nhằm hạn chế sự hóa nâu do enzyme, từ đó giúp duy trì được độ tươi của bồn bồn trong điều kiện bảo quản lạnh. Kết quả nghiên cứu cho thấy, tiền xử lý bồn bồn sau thu hoạch bằng cách ngâm trong dung dịch bao gồm ascorbic acid (nồng độ 0,75%), 0,5% NaCl và CaCl2 với thời gian 30 phút, tỷ lệ bồn bồn và dịch ngâm là 1:2 giúp bồn bồn duy trì màu sắc tươi sáng và cấu trúc giòn. Độ sáng và cấu trúc của bồn bồn vẫn còn tốt sau khi bảo quản lạnh 15 ngày ở nhiệt độ 4ºC trong bao bì PA với độ chân không 80%.
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