不同药剂处理对食用鲜木薯块根贮藏特性的影响

The Analysis of Characteristic on Cassava Tuberous Root During Storage

以食用鲜木薯块根为研究对象,研究不同药剂处理后在10℃和85%相对湿度条件下贮藏,块根主要生理生化特性的变化,探究主要抗氧化酶在贮藏过程的差异。结果表明：采后7 d是块根迅速失水期,其干物率和淀粉含量呈上升趋势,3个处理均可以一定程度延缓失水速度;贮藏前期（0～30 d）NaCl和Na_2S_2O_5溶液处理可以提高SOD和APX酶活性,抑制POD和CAT酶活性,但到了贮藏后期（30～60 d）各处理基本一致。可见98℃、10 g/L的NaCl热水和抗氧化剂Na_2S_2O_5处理在短期内可延缓褐变发生。方差统计分析发现,各6项指标均在贮藏时期分别达极显著差异,各处理对SOD酶活性的影响不显著,对其他5项指标的影响达显著或极显著水平。

The fresh edible cassava tuberous roots were subjected to analyze the difference characteristic of post- harvest physiological reaction on antioxidant enzymes during storage under 10℃ and 85% relative humility conditions. It showed that the dried matter and starch contents increased quickly 7 days later after harvesting and the water losing was also delayed by three treatments. The activities of superoxide dismutase （SOD） and ascorbate peroxidase （APX） enzymes of physiological indices were enhanced at the former storage state （0-30 days） by sodium chloride （NaC1） and sodium metabisulfite （Na2S2Os） solution, but the peroxidase （POD） and catalase （CAT） were reduced by these treatments. While they were the same level after storage more than 30 days at the later stage. 1% NaCl （v/v） solution and antioxidant Na2S2O5 solution could keep browning reaction delaying at former storage stage. We also made a further analysis of Anova based SAS8.0 software. It showed the all the six indices were affected most significantly after storage, and more obviously affected by different treatments during the whole storage, except the SOD enzyme activities.