摘要
为研究热处理对木薯鲜薯储存后品质的影响,本文以华南9号木薯鲜薯为实验材料,将其分别置于50、60和70℃的热水中浸泡5 min后沥干,PE袋真空包装后置于4℃冷库中贮藏,每2 d测定其相关生理生化指标。结果表明,适当的热处理可抑制微生物繁殖、延缓褐变、保持鲜薯的感官品质,对鲜薯有较好的保鲜效果;其中60℃热水浸泡处理5 min对鲜薯的保鲜效果最好,其能在0-4℃冷库中贮藏10 d仍维持鲜薯较好的品质。
The fresh root of the cassava variety South China NO.9 were immersed in hot water of 50, 60 and 70℃ for 5 minutes. Then they were drained and were put in cold storage at 4 ℃ by enclosed with vacuum bags. After 2, 4, 6, 8 and 10 days, the physiological and biochemical indexes were assayed. The results showed that the appropriate heat treatment could not only inhibit the development and reproduction of microbial that could made the fresh cassava root rotten, and at the same time, could delay the browning of the fresh root and keep the cassava root fresh and had well sensory quality. Among the three treatment,at 60℃ for 5 min worked best, after the treatment, the cassava root could be preserved 10 d at 4℃ and still fresh.
出处
《热带农业科学》
2016年第2期77-82,共6页
Chinese Journal of Tropical Agriculture
基金
国家"十二五"科技支撑计划课题-农村领域(No.2012AA101204-20)
海南省自然科学基金项目(No.313070)
关键词
木薯
保鲜
热处理
贮藏品质
cassava
fresh preservation
heat treatment
storage quality
