Effect of Compound Preservative on Fresh-Keeping of Fresh-Cut Water Chestnut

Abstract

In order to control the quality deterioration of fresh-cut water chestnuts and extend its shelf life. The fresh-cut water chestnuts were soaked with salt, white sugar and white vinegar solution,taking the water chestnuts color, hardness, water loss and sensory score as index, The formula of compound preservative for fresh-cut water chestnut was optimized by single factor and orthogonal experiments. The results showed that the optimal for mula of preservative for fresh-cut water chestnut was 80 g/L salt + 100 g/L white vinegar + 3 g/L sugar. This formula could significantly inhibit the activities of polyphenol oxidase(PPO), keep brightness and total phenol content, reduce relative conductivity, delay weight loss and softening, maintain the content of total soluble solid, and has better sensory quality. This formula extended the shelf life of fresh-cut water chestnut about 6d compared with the control group.