马铃薯块茎贮藏温度对其碳水化合物含量及炸片色泽的影响

The Effect of Storage Temperature on Carbohydrate Content and Chip Color of the Potato Tuber

以马铃薯Shepody品种为材料 ,对块茎贮藏期间碳水化合物含量及加工后炸片色泽的变化进行研究。结果表明 :贮藏期间块茎内还原糖和总糖含量显著增加 ,淀粉含量下降 ,炸片色泽加深 ,4℃下变化幅度显著高于 10℃ ;碳水化合物含量与炸片色泽之间具有显著相关性。

The changes of carbohydrate contents and chip colors of the potato tuber during storage are studied using var.Shepody.The results showed that the reducing sugar and total sugar content significantly increased,and the starch content decreased,and the chips color darkened.The changes were more obvious at 4℃ than at 10℃ during storage.There was significant correlation between carbohydrate content and chip colors.