保鲜剂联合热处理对木薯品质及贮藏效果的影响

The Effects of Different Preservative and Heat Treatment on Preservation and Quality of Fresh Cassava Root

以华南9号木薯为试验材料,采用不同保鲜剂浸泡经热处理(60℃,5 min)后的木薯,通过测定其贮藏过程中的理化、生化指标来评价不同处理方式对木薯品质及保鲜效果的影响。结果表明:与对照相比,保鲜剂C(1.5%壳聚糖+0.15%柠檬酸+0.25%氯化钙)可显著延缓木薯块根硬度的下降,抑制色泽(L*)值的上升,延缓淀粉的降解和可溶性固形物(TSS)的增加,维持了较高水平的超氧化物歧化酶(Superoxide dismutase,SOD)活性,延缓过氧化物酶(Peroxidase,POD)活性的增加,降低了总酚含量,有效地延长了采后木薯块根的贮藏期,抑制了其品质的劣变。

To explore the effect of different treatments on cassava quality, nutritional quality and physiological index, fresh roots of cassava variety South China No.9 were treated with heat treatment （60℃, 5 min） and then were soaked into different preservatives. The results showed that： compared with the control group, preservative C （1.5% chitosan＋0.15% citric acid＋ 0.25% calcium chloride solution） could significantly delay the loss of firmness, increase the total soluble solid （TSS） and starch degradation, inhibit the increasing of Lustre （L）, maintain the activity of superoxide dismutase （SOD） at a higher level, and decrease the level of peroxidase （POD） activity, reduce the total phenolic content, delay the storage period of cassava roots effectively, inhibit the deterioration of its quality. It provided a theoretical basis for the preservation technique of fresh cassava roots.