New preservation technology to help "fresh cut vegetables" quality improvement

In the market environment of fast-paced life and restaurant chain, in recent years, freshly cut vegetables are increasingly favored by the market for their advantages of freshness, health, convenience and rich nutrition. However, the Beijing Youth Daily reporter found that fresh-cut vegetable processing enterprises are also facing some technical bottlenecks. The most prominent problem is that in the cut processing and sales process, easy to appear browning, affecting the appearance of quality. Beijing Agricultural Technology Promotion Station pilot promotion of green processing and preservation technology, an effective solution to the fresh cut vegetables easy oxidation browning, microbial infestation and other issues, so that the shelf life of fresh cut vegetable products extended by 3 to 10 days, to achieve the reduction of loss and increase efficiency.

In recent years, fresh-cut vegetable products have been rapid development, production scale, sales channels and markets are gradually expanding. However, for enterprises, also face some technical problems. For example, fresh cut vegetables in the crispy yam block, potato block, potato, lotus root slices, eggplant hobnail block, lettuce slices, shredded lettuce and other products, in the cut processing and sales process, it is easy to appear browning, affecting the appearance of quality, resulting in a shorter shelf-life, increased losses, which is particularly evident in the summer.

Fresh cut vegetables in the process, because the cutting and cutting, mechanical injury caused by oxidative browning and other unfavorable reactions, and conducive to microbial reproduction, resulting in the appearance of the product, nutrition, flavor quality deterioration, seriously affecting its commerciality and food value, reducing the economic benefits of enterprises.

"Through laboratory experiments and pilot tests in processing workshop, we have carried out a series of researches, including evaluation and screening of the suitability of fresh-cut vegetables processing varieties, optimization and control of processing environment temperature, development and screening of natural antioxidant and bacteriostatic materials for different types of fresh-cut vegetables, etc., and combined with some auxiliary measures in the processing process, we have formed a green processing and preservation technology of easy-to-browning fresh-cut vegetables, which effectively solves the above problem of oxidative browning of fresh-cut vegetables. It solves the problems of oxidative browning and microbial infestation of the above fresh-cut vegetables, and extends the shelf life of different fresh-cut vegetable products by 3 to 10 days on the basis of the original."