Research of south botanical fresh product preservation method in Morinda officinalis

For development of the preservation technique in the south botanical fresh product Morinda officinalis How，this paper synthetical compared of chemical storage and freezing storage on the effect of Morinda officinalis. By measuring weight loss rate，hardness value，polysaccharides，total antioxidant capacity，total flavones and the change of the sensory properties in the fleshy roots，the effect of preservation methods have a comprehensive evaluation. The results showed that，fleshy roots by（ 10 g/L burdock oligosaccharide + 20 g/L chitosan） preserved after 35 d under normal temperature of Morinda officinalis. Weightlessness rate was significantly lower than control and other preservation groups after storage for 35 days. Polysaccharides content was in 500 μg/g（FW），total antioxidant capacity reached 48.22%. Commodity properties has apparently superior to other preservation processing mode. In view of the easy to mildew during the period of preservation of fresh Morinda officinalis，adding potassium sorbate optimization experiment was carried out. Antistaling agent of（ 10 g/L burdock oligosaccharide + 20 g/L chitosan + 0.50 g/L potassium sorbate）were significantly beneficial to preservation of fresh Morinda officinalis. Total flavonoids content remained 92% after storage period extended to 60 d. -18℃ frozen storage could leaded to fleshy roots senescence browing and softening. Polysaccharide contents and the total antioxidant capacity significantly declined（P<0.01）. Freezing storage mode has not apply to the effective preservation of fresh Morinda officinalis.