Comparison of two physical presenation methods for fresh cut Yam

Abstract

Objective: Explore the effect of physical sterilization on the freshness of fresh cut yam, and provide reference for fresh-cut fruits and vegetables. Methods: The freshness of UV-C and ultrasonic treatments were studied on skinless Chinese yam segment. Sodium hypochlorite treated and non-sterilization groups were used as control. Results: UV-C and ultrasonic sterilization treatments could significantly slow down the decline rate of the sensory quality of Yam and inhibit the increase of total number of colonies （P≤0.05）. On the 13th day of storage, compared with non-sterilization group, the browning index of UV-C treatment decreased by 46.15%, hardness（200.34 N） was significantly higher than other treatment groups （P≤0.05）, compared with non-sterilization group the PPO activity of UV-C treatment was decreased by 25.23%, the total number of colonies of UV-C treatment was only 5.48 lg （CFU/g）. Conclusion: The sterilization effect of UV-C treatment was significantly better than ultrasonic treatment （P≤0.05）, improve the freshness, maintain the shelf-life of 13 days.

Keywords

• uv-c
• ultrasonic treatment
• fresh cut yam
• total number of colonies
• freshness preservation