块茎回温对鲜切马铃薯褐变抑制的影响

Effect of Warming Tubers on Inhibiting Browning of Fresh-cut Potatoes

研究了块茎回温在鲜切马铃薯褐变控制中的作用。块茎经15、25℃回温10、20、30d,切割后表面色差值、褐变度以及感官颜色的变化结果表明,回温处理有效抑制了鲜切马铃薯的褐变。通过测定回温处理的块茎切割后PPO、POD活性以及pH值可知,回温抑制切割后的褐变可能与降低PPO活性和pH值有关,与POD活性变化无明显关系。25℃回温处理抑制褐变的效果优于15℃回温处理。其中,25℃回温20、30d后,鲜切马铃薯在3-4℃贮藏12d未发生褐变,仍有优良的品质。

Warming treatment was used mainly in lower reducing sugar content in potato tubers for improving fried potatoes quality. This experiment aimed to study the influence of warming treatment on the inhibition of browning in fresh-cut potatoes. After warming for 10, 20, 30 days at 15℃ ,25℃ , the browning effects were evaluated. The result showed that warming treatment was effective in inhibiting enzymatic browning. By evaluation of PPO, POD activity and PH of fresh-cut potatoes, it showed that warming can decrease PPO activity and PH, but no effect on POD. Overall, warming tubers at 25℃ browning was found during the was more efficient than that of 15 ℃. After warming at 25℃ for 20 and 30 days , no storage for 12 days at 3 -4℃