摘要
测定了鲜切马铃薯在2、12、25℃3个贮藏温度下生理指标和品质指标的变化。结果表明:与12℃和25℃相比,2℃贮藏条件显著抑制了鲜切马铃薯的失重率和呼吸强度,延缓其衰老进程;维持了较高的白度、硬度和可溶性固形物含量,保持了原有品质;有效地抑制了多酚氧化酶(PPO)和过氧化物酶(POD)的活性,从而减缓了鲜切马铃薯的褐变。为低温条件下鲜切马铃薯的贮藏提供了理论依据。
Changes of physiology and quality indexes of fresh-cut potatoes were analyzed at 2 ℃, 12 % and 25 ℃：. The results showed that the respiration rate and weight loss of the fresh-cut potatoes at 2 ℃ were evidently inhibited and then the aging process was delayed. Meanwhile the whiteness, firmness and soluble solid content were kept at higher level, which is beneficial to keep the original quality. The activities of PPO and POD were inhibited effectively, thereby the browning was delayed. The study could provide theoretical basis for storage of fresh-cut potatoes at low temperature.
出处
《食品科技》
CAS
北大核心
2012年第8期48-51,共4页
Food Science and Technology
基金
国家自然科学基金项目(30871757)
科技部农业科技成果转化资金项目(2010GB2C600253)
关键词
鲜切马铃薯
温度
生理
品质
fresh-cut potato
temperature
physiology
quality
