METHOD FOR PERFORMING PRETREAT TO ADJUST AND CONTROL RUN OFF OF MICROORGANISMS AND JUICE FROM THAWED FRESH-CUT FRUIT

摘要

A method for performing pretreatment to adjust and control the run off of microorganisms and juice from thawed fresh-cut fruit, which relates to the technical fields of fruit and vegetable processing and safety control. ε-polylysine and ultrasonic waves are used for synergistic treatment, and kelp carbon quantum dot/chitosan film coating bacteriostatic pretreatment is combined to effectively control microorganisms on the surface of fresh-cut fruit; then, by using infrared-vacuum drying pre-dehydration, the fresh-cut fruit is quickly frozen to -18°C at -40°C, and the fresh-cut fruit is stored at -18°C. By using the described bacteriostatic pretreatment method, the total amount of microorganisms may be effectively controlled to be within 10^3 CFU/g, and coliform bacteria (or Escherichia coli) may reach the standard (negative). After thawing the frozen fruit obtained by means of pretreatment adjustment and control, the texture of the fruit is maintained to the greatest extent, and the hardness value thereof is increased by 13%-17% as compared to that of frozen fruit that did not undergo pretreatment adjustment and control. In addition, the run off rate of the juice of the fruit and the run off of nutrient components are reduced, and the run off rate of the juice of the fruit is reduced by 13%-16% as compared to that of fruit that did not undergo pretreatment adjustment and control.