What is the preservative that can control microbiological of ready to eat soy bean with chill condition?

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  1. lisa
    September 29, 2015 at 2:28 pm

    Due to Japanese regulation dose not allow to use 1-methylcyclopropene (1-MCP) with frozen green soy bean.
    what is alternative ingredient that can comply with japanese regulation.

  2. TheRiceBowl.asia
    October 20, 2015 at 3:57 pm

    China Patent CN103548985 B (2014) and Su et al. (2003) suggested that 1-methylcyclopropene (1-MCP) treatment can effectively inhibit the release of soybean vegetable (edamame) respiration and ethylene, hence delaying the aging process. 1-MCP treatment combined with MAP packaging showed a decrease in aerobic bacteria count (Oz & Ulukanli, 2011). The addition of calcium during blanching has been found to enhance texture and shelf-life of the vegetables (Xu et al., 2012).


    References:

    • Song, J. F., Wang, Y., Li, D. J., Liu, C. Q., Gao, X. N. & Wu, G. (2014). Storage and preservative method of vegetable fresh soybean pods. China Patent CN103548985 B.

    • Xu, Y. X., Sismour, E., Pao, S., Rutto, L., Grizzard, C. & Ren, S. X. (2012). Textural and Microbiological Qualities of Vegetable Soybean (Edamame) Affected by Blanching and Storage Conditions. Journal of Food Processing & Technology, 3(165). https://doi.org/10.4172/2157-7110.1000165.

    • Oz, A. T. & Ulukanli, Z. (2011). Effects of 1-methylcylopropene (1-MCP) and Modifed Atmopshere Packing (MAP) on postharvest browning and microbial growth of loquat fruit. Journal of Applied Botany and Food Quality, 84, 125-133.

    • Su, X. G., Zheng, Y. H., Zhang, L., Feng, L., Wang, F. & Jiang, Y. M. (2003). Effects of 1-MCP Treatments on Senescence and Decay of Vegetable Soybean Pods during storage period. Scientia Agricultura Sinica, 36(3), 318-323.

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