How to keep the color of snow pear after cutting

After snow pear is cut, oxidation discoloration can be delayed by soaking in light salt water, covering fresh film, cold storage, lemon juice treatment, vacuum sealing, etc.

1. Soak in light salt water

Put the cut snow pear in 3% light salt water for 3 minutes. The sodium ion in the salt water can inhibit the activity of polyphenol oxidase and slow down the enzymatic browning reaction. This method can keep snow pear white for about 2 hours, which is suitable for ready to eat scenes. Note that the soaking time should not exceed 5 minutes to prevent snow pear from absorbing too much salt to affect the taste.

2. Cover the fresh-keeping film

Tightly wrap the incision with food grade fresh-keeping film to prevent snow pear pulp from contacting with the air. The physical barrier formed by cling film can effectively reduce oxygen permeation and delay the oxidation process of phenolic substances. This method is easy to operate and can maintain the color of snow pear for about 1 hour at room temperature. The effect is better in cold storage environment.

3. Cold storage

Low temperature environment can significantly reduce the activity of enzymes in snow pear. Put the cut snow pear in a 4 ℃ refrigerator for cold storage, which can delay discoloration for 6-8 hours. It is recommended to put snow pear in a sealed container during cold storage to avoid mixing with other foods with strong smell. This method is suitable for long-term storage, but the taste of snow pear will become slightly hard after cold storage.

4. Lemon Juice Treatment

Fresh lemon juice contains vitamin C and acidic substances with strong reducing properties. Dip a cotton swab in lemon juice and apply it to the surface of the incision to neutralize the quinone substances produced by oxidation reactions. This method can keep the cut of snow pear light yellow instead of dark brown, and the snow pear after treatment has a slight lemon fragrance, which is suitable for occasions with special needs for flavor.

5. Vacuum sealing

Using a household vacuum machine to remove air from the packaging bag and seal it, it can completely isolate oxygen contact. The vacuum treated snow pear can maintain its original color for more than 24 hours under cold storage conditions, and the nutrient loss is the least. This method requires specialized equipment support, suitable for batch storage or commercial use, and should be consumed as soon as possible after opening.

The essence of snow pear's discoloration is enzymatic browning of phenols under the action of polyphenol oxidase. In addition to the above methods, it is recommended to cut and eat it now for daily use. If advance preparation is required, priority should be given to using a combination of refrigeration and cling film. If the snow pear after treatment has obvious sour taste or mucus, it is not suitable to continue to eat. Keeping knives and cutting boards clean can also reduce abnormal discoloration caused by microbial contamination. It is recommended to use ceramic knives to cut fruits to further reduce oxidation rates.