Fresh-keeping Technology of Potato abroad

1. Anti-browning and antiseptic. Its medicaments include sodium hypochlorite, calcium hypochlorite, ascorbic acid and so on. The most effective concentration of sodium hypochlorite against potato browning is 17.5mg/L soaking solution, pH value is 4, soaking time is more than 5 minutes; the most effective concentration of calcium hypochlorite is also 17.5mg/L, but the color protection effect of soaking is not limited by the pH value of the solution. The most effective concentration of ascorbic acid for color expansion is 0.3%. 2-phosphoric acid-ascorbic acid is a newly developed non-sulfur color expander with good effect.

two。 Antiseptic and preservation. In order to prevent potato from rotting during storage, protective fungicides such as copper sulfate and carbendazim were mixed in cleaning and color protection solution for bacteriostatic and antiseptic treatment in 1980s, and sec-butylamine fumigation, washing or film-forming preservative was used in recent years. When washing potatoes with sec-butylamine, the commercial preparation with a net content of 50% per kilogram of sec-butylamine can wash 20 tons of tubers after being diluted with water. If the secondary butylamine fumigation method is used, according to the space per cubic meter and 50% secondary butylamine per kilogram of potato pieces, fumigation for more than 12 minutes will have a good antiseptic effect. The preservation of potato with coated fresh-keeping agent is a newly developed measure, that is, using chitin, chitosan, maltodextrin, konjac glucomannan, sodium alginate, paraffin, beeswax ester and other film-forming agents, adding certain antibacterial agents and antioxidants, the potato was kept fresh by soaking into film, brushing film or spraying. The fresh-keeping effect of the film is very good, and it has the functions of regulating atmosphere and inhibiting respiration, especially chitosan and other film-forming agents with strong bacteriostatic effect are widely used. Recently, Japan has developed a new type of natural food antistaling agent, which is extracted from nuclear protein and has good antibacterial and antiseptic effect. The main ingredients are: fish protein extract 35%, glycine 35%, sodium acetate 25%, sodium polyphosphate 5%. It is used in potato and potato salad fresh-keeping, and the effect is good. After heating for 3b minutes at a high temperature of 60,120 ℃, the antibacterial activity is still 100%, which is not harmful to human health.

3. Storage and inhibition of germination. Fresh potatoes are generally required to be stored under the condition of cold, away from light and high humidity, and where possible, controlled atmosphere storage should be carried out (relative humidity 90%-95%). Sprout inhibition is usually carried out before and during storage. Common sprouting inhibitors are: ① chloranthin. It is a bud inhibitor popularized by some foreign companies in potato producing areas in China. The concentration of 2.5g/L is used and potato plants are sprayed 4-6 weeks before harvest. ② isopropyl n-(3-chlorophenyl) carbamate (hereinafter referred to as CLPC). It is the most widely used potato sprouting inhibitor in the world, and it is widely used in potato storage in all European countries, the United States, Australia and a few developing countries. The application methods of CLPC include fumigation, powder application, spraying and washing potato. Fumigation has the best sprouting inhibition effect, and the fresh-keeping time can be as long as 9 months.