摘要
为确定玛咖块根采后适宜的贮藏温度,延长流通和供应期,研究4、10℃和20℃贮藏时玛咖块根生理及品质的变化规律。结果表明:与10℃和20℃贮藏相比,低温(4℃)贮藏能显著降低玛咖块根的质量损失率,延缓玛咖块根中可溶性蛋白质、可溶性固形物以及芥子油苷含量的下降,同时有效抑制玛咖块根褐变及黑芥子酶活性,但不同贮藏温度间总生物碱含量变化差异不显著(P>0.05)。玛咖块根在4℃贮藏14d,功效活性成分芥子油苷含量仅下降了3.8%,总生物碱含量下降14.6%,效果好于10℃和20℃。
To explore the appropriate storage temperature for prolonged circulation and supply period, the effect of different storage temperatures on postharvest physiology and quality of maca tuber. Compared to 10℃ and 20 ℃, low temperature （4 ℃） storage were more effective in reducing the weight loss rate of maca tuber, delaying the decrease in the contents of soluble proteins, soluble solids and total glucosinolates, and inhibiting browning and myrosinase activity. The content of total alkaloids did not showed significantly different changes during storage at the different temperature （P〉0.05）. After storage at 4 ℃ for 14 days, the content of total glucosinolates declined only by 3.8% and the content of total alkaloids by 14.6%, while both parameters showed higher decreases during storage at 10 ℃ and 20℃
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第2期282-287,共6页
Food Science
基金
国家林业公益性行业科研专项(201004028)
关键词
玛咖块根
贮藏温度
品质
保鲜
maca： storage temperature
quality： preservation
