一些調理蔬果之處理與儲存

Storage Quality of Some Minimally Processed Fruits and Vegetables

以含有0.05M sodium acid pyrophosphate, ascorbic acid, calcium chloride及citric add之保鮮溶液處理切片之楊桃、蘋果和甘藷，保色效果極佳，馬鈴薯次之。以0.02M溶液處理結球萵苣略具保色效果，但這些混合液對香蕉、巴梨、番石榴、茄子、甘藍等抑制褐變之效果則不佳。蘋果切片後極易變色，若切片後即刻以上述溶液浸漬一分鐘，其表面之變色情形能明顯改善，且微生物量約減少半次方，若外加l,000ppm sodium chlorite或2,000～3,000ppm sodium hypophosphite，微生物約減少二次方，蔬果處理後最好能儲存於0 -5℃。甘藍、青江菜、結球萵苣、結球白菜等葉菜類水洗切絲後，可用離心除去表面水分，隨即以0-5°C之低溫儲存，可得較好之品質。

Various sliced or shredded fruits and vegetables were dipped in a mixture of 0.05 M solution of sodium acid pyrophosphate, ascorbic acid, calcium chloride and citric acid for one minute and then stored at 5°C. The natural color of sliced carambola and apple and shredded sweet potato retained well for 3~5 days. The test solution of 0.02M could slightly prevent the discoloration of shredded lettuce. However the solution had no effect on preventing the discoloration of sliced banana, Bartlett pear, guava, eggplant and shredded cabbage. The bacterial counts, yeast and mold counts of apple slices were reduced by half and one order respectively after being dipped with the solution mentioned above. The microbial counts can be reduced by two orders if the apple slices had being dipped for 1 min with the above solution plus 1,000 ppm of sodium chlorite or 2,000~3,000 ppm of sodium hypophosphite. Removal of surface water by centrifugation of prewashed and shredded leaf vegetables such as cabbage, Ts'ing-kang-paak cabbage, head lettuce and Chinese cabbage could result in better keeping quality when stored at 0-5°C.