Effect of Ultra-High Pressure on the Quality and Safety of Fresh-Cut Longan Fruit

摘要

Peeling and cutting increased the area of injured tissue available for microbial proliferation and biochemical deterioration reduced the shelf-life as compared to intact longan fruits.Thereby,it is necessary to develop a suitable technology to extend the shelf life for the commercial use of fresh-cut longan fruit. In this paper,the effects of ultra-high pressure (UHP) on the quality of fresh-cut longan fruits were studied.The slices of fresh-cot longan fruit were treated with different pressure for 10 min and then were stored at 4℃ for 9 days.The effect of UHP on micro-organisms,sensory characteristics,total soluble solids,titratable acidity and ascorbic acid of fresh-cut longan fruit were determined during storage. UHP of 400 Mpa was able to reduce the number of bacteria on fresh-cut longan fruit by 4.47 log10 cfu/g and no bacteria was assayed on fresh-cut longan fruit treated with 600 Mpa before storage.After 9 days of storage,the total bacteria counts on fresh-cut longan fruit treated with 400 and 600 Mpa were 1.55 log10 cfu/g and 0 Iog10 cfu/g,respectively.The UHP treatment of 600 Mpa significantly blocked the browning of fruit slices and microorganisms growth and maintained the quality of fresh-cut longan fruit.The UHP treatment could result in microbial destruction and product stabilization without affecting the sensory characteristics.So,UHP was an alternative potential nonthermal preservation method for pasteurization of fresh-cut longan fruit.