Ma hope o ka ʻoki ʻana maʻamau, ua maʻalahi ka oxidized o nā ʻāpala.

No nā poʻe ʻAmelika he nui, ʻo "packaging ready-to-eat" ke ʻano huahana a lākou i maʻa loa ai. ʻO ka mea i kapa ʻia ʻo "ready-to-eat packaging" e pili ana i kahi ʻano huahana i holoi ʻia, ʻokiʻoki, a wehe ʻia i loko o kahi ʻeke.

 

Ma ke ʻano he hua, he paʻakikī nui ka mālama ʻana i ka maikaʻi ma hope o ka ʻoki ʻana. ʻO keʻano, he waiwai nui nā'ōlaʻa i ka polyphenol compounds-no ko lākou mau waiwai antioxidant maikaʻi, hoʻohanaʻia lākou ma keʻano he kumu o "nā pono olakino" no nā'ōlaʻa. I ka manawa like, loaʻa nā ʻāpala i ka "polyphenol oxidase" -i loko o nā ʻōlaʻi paʻa, ʻo ia a me nā pūhui polyphenol i loko o nā organelles ʻokoʻa, ʻaʻole ʻino ka wai maikaʻi i ka wai kahawai. I ka wā e haki ai nā pūnaewele, e hui pū nā mea ʻelua, a hoʻoikaika ka oxidase i ka hoʻohemo ʻana o nā polyphenols i kahi mea ʻeleʻele ʻeleʻele. ʻO kēia ka mea i kapa pinepine ʻia ʻo "browning". ʻAʻole i nalowale ka ʻāpala browned i kona waiwai maikaʻi, akā ua hele pū ʻia me ka emi ʻana o ka ʻono.

 

ʻO ka hopena maʻalahi a ʻoi aku ka maikaʻi o ka hoʻohana ʻana i nā "kemika" e pale ai i ka oxidation ma hope o ka ʻoki ʻana. No ka laʻana, ʻo ka calcium ascorbate kahi antioxidant i hoʻohana mau ʻia i ka meaʻai. E hoʻokomo i ka ʻāpala i ʻoki ʻia i loko o kahi wai wai o ka calcium ascorbate i mea e pale nui ai i ka hana o ka polyphenol oxidase a mālama i ka ʻāpala no ka manawa lōʻihi me ka ʻole o ka ʻili.

 

Eia naʻe, nui ka poʻe e makaʻala i ka "mea hoʻohui meaʻai". Ma hope o ka hoʻoulu ʻia ʻana i loko o kahi wai wai, loaʻa iā lākou kekahi mana i ka ʻono. Ua ʻimi hoʻi nā ʻAmelika i ke ʻano o ka "kau ʻana i ke kālā ma lalo o ka ipuhao" i mea e pale ai i nā ʻāpala mai ka hana ʻana i ka polyphenol oxidase. I kēia manawa ua oʻo loa ka ʻenehana manipulation genetic, ʻaʻole ia he mea paʻakikī. ʻO kahi ʻano hou i ʻae ʻia no ke kūʻai aku ʻana ma ʻAmelika Hui Pū ʻIa, ʻo "Arctic Apple", kaohi i ka synthesis o polyphenol oxidase ma o ka RNA interference. ʻAʻole hiki ke hoʻololi maʻalahi i ka waihoʻoluʻu o nā ʻāpala o kēia ʻano ma hope o ka ʻoki ʻia.

 

Ma ke kiʻi ma luna, ʻo ka ʻaoʻao ʻākau ʻo "Arctic Apple", a ʻo ka ʻaoʻao hema ke ʻano like ʻole i hoʻoponopono ʻia. Ma hope o ka ʻoki ʻia ʻana no kekahi manawa, ua hoʻomaka nā ʻano ʻano i hoʻololi ʻole ʻia e ʻeleʻele, a ʻo ka ʻāpala i hoʻololi ʻia ma ka ʻaoʻao ʻākau ke ʻano like.

 

Ma waho aʻe o ka ʻāpala ponoʻī, ua ʻike nā kānaka ʻepekema he hopena koʻikoʻi ke ʻano o ka ʻoki ʻana i ka browning a me ka ʻono o ka ʻāpala.

 

E like me ka mea i ʻōlelo ʻia ma mua, hele mai ka browning o nā ʻāpala mai ka hui ʻana o nā polyphenols a me ka polyphenol oxidase ma hope o ka hoʻopau ʻana o ke kelepona. Inā ʻokiʻoki ʻia ka mea ʻokiʻoki, ʻoi aku ka nui o nā cell e ʻoki ʻia a ʻoki ʻia i ka wā e ʻoki ai; akā, inā ʻoi aku ka ʻoi o ka maka, e ʻoki ʻia ʻo ia me ka ʻole o ka hoʻopiʻi nui ʻana, a ʻoi aku ka liʻiliʻi o nā cell i poino. Me ke ʻano o ka "ʻoki ʻoki apple" i ke kiʻi mua, ʻoi aku ka nui o nā cell i ʻoki ʻia i ka wā e ʻoki ai, a ua maʻalahi ke kala ma hope o ka ʻoki ʻana.

 

ʻO ka ʻokiʻoki kani ultrasonic he ʻenehana hana i hoʻohana nui ʻia i ka ʻoihana. ʻO kahi noiʻi i paʻi ʻia ma ka Journal of Food Science ma 2019 e ʻimi i nā loli i ka mālama ʻana i nā ʻāpala i ʻoki ʻia e ka ultrasound.

 

Hoʻohālikelike ka haʻawina i nā hopena o ka ʻoki ʻana me ka ʻole o ka ultrasound, a me 30%, 40%, a me 50% ultrasound ikehu.

 

Ma ke kiʻi ma luna, ʻo A a me B nā ʻāpana ʻoki ʻia o nā ʻāpala me ka ultrasound a me ka ʻole o ka ultrasound, a ʻo C a me D nā ʻāpana ʻoki o ka hua nahesa me ka ultrasound a me ka ʻole. Ke hoʻohālikelike ʻia me ka hoʻohana ʻole ʻana i ka ultrasound, ʻoi aku ka maʻalahi o ka ʻili i ʻoki ʻia me ka ultrasound, ʻoi aku ka paʻa, me ka liʻiliʻi o ka haki ʻana o nā pūnaewele, a ʻoi aku ka lohi o ka browning i ka wā mālama. Ua wehe nā mea noiʻi i nā ʻāpala ma kahi o 1 knm mānoanoa ma ka ʻoki ʻoki e ʻike i ka hana polyphenol oxidase. Ua hōʻike ʻia nā hopena i ka wā o ka ʻoki ʻana, ua hoʻopōʻino nui ka ultrasound i ka polyphenol oxidase. ʻO ke kiʻekiʻe o ka ikehu ultrasonic, ʻoi aku ka ikaika o ka pōʻino.

 

ʻOiaʻiʻo, ʻo ka pahuhopu hope o ka noiʻi ʻana pehea e hoʻohuli ai i ka ʻono a me ka ʻono. He iwakāluakūmākolu mau mea ʻono i hoʻohana ʻia no ka helu ʻana i ke aʻo ʻana, me ka 1 e hōʻike ana i ka "makemake loa" a me ka 9 e hōʻike ana i ka "like loa". Hōʻike nā hopena inā he kala a ʻono paha, ʻoi aku ka kaulana o nā mea ʻoki ultrasonically; i loko o ke kaʻina hana, ka ultrasonically oki laʻana mea mau loa kaulana ma mua o ka non-ultrasonically oki.

 

No ka laʻana, ma ka helu "ʻae holoʻokoʻa", ʻo nā helu awelika o ka non-ultrasound a me 50% ultrasound cut Huang Shuai he 4.5 a me 8.4, hoʻokahi pule ma hope o 4.3 a me 7.1, a ʻelua pule ma hope o 3.3 a me 5.7, kēlā me kēia. ʻO ia hoʻi, ʻo 50% o nā ʻāpala i ʻoki ʻia e ka ultrasound, ma hope o ʻelua pule, ʻoi aku ka kaulana ma mua o ka wā i ʻoki ʻia ai e ka ultrasound ʻole.

 

Ke hana nei ka ʻano like i ka hua nahesa. I ka wā i ʻoki wale ʻia ai, ʻo ka helu ʻoki ʻole ultrasonic he 4.7, aia ma waena o ka "makemake ʻole a ʻaʻole" a me ka "makemake iki", ʻoiai ʻo ka 50% ultrasound cut score he 8.3, aia ma waena o ka "like loa" a me ka "like loa"; ma hope o ʻelua pule, ʻo ka helu ʻoki ʻole ultrasound he 1.7, ma waena o" makemake ʻole "a" makemake ʻole ʻia ", a ʻo ka 50% ultrasound ʻoki ʻoki ʻia he 5.7, aia ma waena o" indifferent Ma waena o ka "makemake" a me ka "like like".