Effects of Ultra- high Pressure Treatment on the Preservation of. Fresh- cut Smallanthus Sonchifolius

摘要

Effects of Ultra-High Pressure (VHP) treatment on the preservation of fresh-cut Smallanthus Sonchifolius were studied. Slices of fresh-cut Smallanthus Sonchifolius were treated with l00Mpa , 200MPa , 300MPa, 400MPa and 500MP at 30 V, and pressure holding time was 10min. Then the treated samples were storaged at 4 'C for 8 days. The effects of VHP on colony count, relative activity of polyphenoloxidases ( PPO), contents of total soluble solids (SSC) and Vc content of fresh-cut Smallanthus Sonchifolius were analysed during different storage time. The results showed that samples treated withiOOMPa, 30 V, Wmin still had a better sensory characteristics and edible qualities when stored for 8 days, which indicated that the VHP was a suitable preservation method on fresh-cut Smallanthus Sonchifolius.