Effects of prochloraz with additives on yam refrigeration

ObjectiveThe synergistic effects of prochloraz with appendix in yam refrigeration were investigated,and technology of composite preservation of yam was studied to provide reference for safe use of prochloraz.MethodYam was used as materials.Prochloraz(350 and 400 times diluent)adding different concentrations of nisin(0.1,0.2 and 0.3 g/L)were used to make compound preservative solutions for treating fresh cut yam.Physicochemical indexes like de-cay index,weight loss rate,browning degree(BD),total soluble solids(TSS),polyphenol oxidase(PPO)activity,pero-xidase(POD)activity,total microbial count were used as evaluation indicators to investigate the refrigeration effects of yam.ResultA separate treatment of prochloraz or nisin could reduce the decay index of refrigerated yam.Prochloraz adding nisin obviously prolonged the storage life of yam,reduced the decay index,weight loss rate and loss of fruit inclu-sions.The effects of 400 times prochloraz diluent+0.1 g/L nisin was superior to other treatments.ConclusionThe combi-nation of 400 times prochloraz and 0.1 g/L nisin has obvious synergistic effects on yam preservation.