Study on anti-browning technology of Canned Chaenomeles speciosa s.Nakai

Chaenomeles speciosa S.Nakai is the local fruit of An Hui Xuan Cheng.The experiment was conducted to study the anti- browning effect of phytic acid, citric acid, VCand disodium stannous citrate in the process of canning.Through single- factor experiment and orthogonal experiment the best anti- browning program and the optimal parameters can be determined: in the process of pretreatment, the sliced fruit pretreated with mixed liquor containing 0.02% phytic acid, 0.01% VC, 0.4% citric acid were effectively kept from browning.After precooking, putting the fruit into the liquor of 25% sugar and make vaccm 20 min, then the non-enzymatic browning would be controlled.At last, adding 0.02% DSC to the sugar liquor, the browning would be inhibited obviously.