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Potato fresh-keeping technology
In recent years, the total export volume of fresh potato in China has been increasing year by year. A total of 440,000 tons were exported in 1996, creating a total of 75 million U.S. dollars in foreign exchange. However, the export of fresh potatoes has stricter requirements for quality. Compared with the major potato producing countries in Europe, there are gaps in varieties, grading, packaging, storage and transportation of fresh potatoes exported from China. This article gives a brief introduction to potato preservation technology: 1. Anti-browning, sterilization and antisepsis. Anti-browning of potatoes. The most effective concentration of sodium hypochlorite is 17.5ppm, soaking solution ph is 4, soaking time is more than 5min, calcium hypochlorite The effective concentration is also 17.5ppm, but the soaking color protection effect is not limited by the pH of the solution; the most effective concentration of ascorbic acid color protection is 0.3%. 2-Phospho-ascorbic acid is a newly developed, non-sulfur color care agent that works well. 2. Anti-corrosion and preservation Prevent the decay of fresh-keeping potatoes during storage and transportation. It is also a problem that fresh-keeping potato manufacturers must pay attention to and face. Prior to the 1980s, copper sulfuric acid, carbendazim and other protective fungicides were commonly used in antibacterial and antiseptic treatments by being miscible in cleaning and color protection solutions. In the antisepsis of potatoes, sec-butylamine can be fumigated and washed. When washing potatoes, the commercial product of sec-butylamine with a net content of 50% per kg can be washed with 200,000 kg of tubers after being diluted with water. When fumigation is performed, 60 mg-14 g/m3 of 50% sec-butylamine per kg of potato chips is used for fumigation. Above 12min, the antiseptic effect is good. Another newly developed method for potato preservation is the use of film-forming preservatives. That is to say, filming agents such as chitin, chitosan, maltodextrin, konjac grape mannan, sodium alginate, paraffin wax, beeswax sucrose ester, etc., adding some antibacterial agents, antioxidants, soaking film, brush film Or spraying method to keep the film fresh. The film has good preservation effect, both gas-regulating and respiratory-inhibitory functions, and the film-forming agent having a strong antibacterial effect, such as chitosan, has a wide application prospect. Recently, Japan has developed a new type of natural food preservative, which is extracted from nuclear proteins and has good antibacterial and antiseptic properties. The main components are: fish protein extract 35%, glycine 35%, sodium acetate 25%, sodium polyphosphate 5%, tried for potato and "potato salad" preservation, good effect, and after heating at 60-120 °C high temperature for 30min, The antibacterial activity remains at 100%. Eating this protective agent into the human body does not interfere with health. The protective agent has been approved by the United States fda and other six national standards and patents. 3. Storage and Inhibition of Germination Fresh-keeping potatoes are generally required to be stored under conditions of coolness, darkness, and high humidity, and where appropriate, high-humidity controlled atmosphere storage (rh90%-95%) is suitable. Suppression treatment is usually performed before and during storage. There are several kinds of common sprout suppression agents: Some domestic companies in other countries have promoted sprout inhibitors in potato growing regions in China. The main ingredient is Qingxinsu, which uses a concentration of 2500ppm and sprays potato plants 4-6 weeks before harvest. Isopropyl n-(3-chlorophenyl)carbamate (cipc):cipc is the world's most widely used potato sprout inhibitor, in all European countries, the United States, Australia and a few developing countries Cipc is commonly used. The method of applying cipc includes fumigation, powder application, spraying and washing with 4 kinds of potatoes. The best effect of fumigation with bud suppression is as long as 9 months. The appropriate amount of fumigation ranged from 0.5% to 1%, the time of one fumigation was about 48 hours, and the suitable concentration of fumigant was 1%. The cipc published in 1996 by fda and epa allowed a residue limit of 30 mg/kg in tubers.