Abstract:

Effects of storage temperature, microwave treatment time, and potassium sorbate dose on storage of Jiangshui celery were investigated by three-factor quadratic general rotary design and a regression model with high reliability was established to optimize the above factors. Results showed that storage temperature and potassium sorbate dose had extremely significant effect on the sensory quality of Jiangshui celery (p < 0.01), but microwave treatment time took second place, exhibiting significant effect (p < 0.05). The optimal storage conditions of Jiangshui celery were as follows: storage temperature 0.5 ℃, potassium sorbate dose 0.45‰, and microwave treatment time 68.4 s (800 W).

Key words: Jiangshui celery, storage technology