Study on Reduction of Water Activity and Storage Stability for Dehydrated Brassica parachinensis with Intermediate Moisture

Abstract

Selection of the agents for reducing water activity (a_w) of Brassica parachinensis with intermediate moisture contents (23.01% w.b.) and the storage stability at 4, 20, and 37°C using different packaging methods were studied. The a_w-lowering agent for the dehydrated Brassica parachinensis with intermediate moisture was optimized: 8% glucose, 4% lactose, 2% sodium chloride, and 7.5% maltodextrin. Storage experiments showed that vacuum packaging or storage in darkness can reduce the loss of ascorbic acid and chlorophyll and delay the browning process. The overall quality of dehydrated Brassica parachinensis with intermediate moisture stored at 4° was better than at 20 and 37°C. Microbial analysis showed that an a_w value of 0.69–0.70 was safe for dehydrated Brassica parachinensis with intermediate moisture.

Keywords:

• Brassica parachinensis
• Intermediate moisture contents
• Storage stability
• Water activity reduction

Notes

Note: The same letter shows that there is not significant difference in the sample (p < 0.05).

∗Values followed by different letters differ at P < 0.05.