Formula optimization of fresh-cut garlic bolts composite preservative and its preservative effect

In order to keep the quality of fresh-cut garlic bolts, extend its shelf life, this paper with fresh-cut garlic bolts as the research object, studied the blends of ascorbic acid, tea polyphenols, konjac mannan, salicylic acid for their effects on polyphenol oxidase (PPO) activity by L9 (34) orthogonal experiments. Control the inhibition rate of PPO activity and sift the best formula of compound antistaling agent. The result showed that the best formulas of the compound fresh- keeping agent were as follows : ascorbic acid concentration of300mg/L, tea polyphenols concentration of 30mg/L, concentration of konjac mannan of 10mg/L, salicylic acid concentration of 30mg/L. The fresh-cut garlic bolts using composite preservative could keep its commodity value in 12 days by this treatment when temperature was (5±0.5) ℃ and humidity was (90±5) %.