Influence of different frozen storage temperatures on banana quality
SU Yuan;WANG Wei-min;CHEN Su-hua;LIU Jun-wei;LIAO Sen-tai;College of Food Science and Technology,Guangdong Ocean University;Sericulture and Agro-food Processing Research Institute,Guangdong Academy of Agricultural Sciences;
In this paper,the freezing rule of banana after the pretreatment of compound color fixative and blanching were studied respectively in freezing temperature,-15,-25,-35,-45,-55 and-70℃. With the freezing temperature decreasing,the sugar content and soluble solid content of banana stayed unchanged,the color L value raised basically. The pH,weight loss,juice leakage and electrical conductivity of banana declined gradually. Generally,the quality of freezing bananas was close at-45℃,-55℃ and-70℃ freezing. Considering the costs,it was better to choose-45℃ freezing. With the storage time increasing,the quality of frozen bananas decreased gradually,and the quality was great at-28℃ storage. Thus-45℃ freezing and-28℃ storage was selected as banana freezing process parameters. Frozen bananas can be stored for at least 60 days under these conditions.