Optimization of Preservation Technology of Pressurized Argon of Fresh-cut Red Cabbage by Response Surface Methodology

Using the plateau characteristic vegetable of red cabbage as experimental test material,this study explored the effect of pressurized argon preservation treatment on the storage quality of fresh-cut purple cabbage,and then optimized the preservation process of pressurized argon of fresh-cut red cabbage. Moreover,by single factor and Box-Behnken response surface methodology,the multiple regression model of weight loss rate of fresh-cut red cabbage was established to optimize the preservation process of pressurized argon of fresh-cut red cabbage. The results showed that the best conditions were the pressure argon treatment pressure,1.0 MPa,pressure holding time,61 min,pressure time 99 s,and withdrawal pressure time 148 s,respectively. After 20 d storage,the weight loss rate of fresh-cut red cabbage was 3.57%,and compared with the weight loss rate measured under non-pressure treatment,it decreased by 42.0%. The effect of retaining freshness was obviously improved.