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| Blanching process optimization before quick freezing of Carica papaya |
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| Abstract: |
| In order to obtain the optimum bleaching process for papaya，on the base of single factor experimentsabout blanching temperature，blanching time and cutting size，the response surface regression with Design-expert 8.0was used to optimize the blanching conditions，to obtain the fruit with higher Vc retention rate and lower peroxidase（POD）activity. The results showed that the optimum blanching process before quick freezing of papaya was as follows：blanching temperature of 100℃ for 1.26 min，cutting size of 2.7 cm. Under the conditions，the papaya Vc loss rate was12.64%，relative activity of POD was 6.68%. After blanching treatment，the quick-frozen papaya had a good Vc retentionlevel in storage period. |
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