果蜡复合涂膜对紫甘薯贮藏保鲜效果的研究

Effects of Fruit Wax and Complex Coating on Fresh-keeping of Purple Sweet Potato during Storage

【目的】提高紫甘薯贮藏后的商品价值。【方法】采用"果蜡"、"果蜡+柠檬酸"、"果蜡+氯化钙"等3种配方对紫甘薯块根涂膜,测定贮藏期间块根腐烂率、失重率、淀粉、可溶性糖、花青素含量等指标。【结果】结果表明:3种配方均能降低甘薯的腐烂率和失重率,以"果蜡+柠檬酸"处理效果最好,贮藏180d时分别比对照降低24.1%和12.9%;贮藏180d时,"果蜡+柠檬酸"处理薯块淀粉和可溶性糖含量分别较对照提高32.48%和28.85%;涂膜处理明显延缓了紫甘薯块根花青素含量的下降;另外,"果蜡+氯化钙"处理综合口感评价最高。【结论】在实际紫甘薯商品薯贮藏中以营养品质为目标时,可采用"果蜡+柠檬酸"配方;以综合口感评价为目标时,可采用"果蜡+氯化钙"配方。

【Objective】The aim of the study was to improve the commodity value of purple sweet potato during storage.【Method】Three coating formations such as fruit wax,fruit wax and citric acid complex,fruit wax and calcium chloride complex were used to coat purple sweet potato root.The detection index including rot rate,weight loss rate,starch content,soluble sugar content and anthocyanin content were measured.【Results】The results showed that rot rate and weight loss rate of purple sweet potato were decreased under the conditions of 3coatings.After 180 days storage,compared with CK,the rot rate and weight loss rate of treatment fruit wax and citric acid complex were decreased by 24.1% and 12.9%,respectively.While the starch and soluble sugar of treatment fruit wax and calcium chloride complex were increased by 32.48% and 28.85%,respectively.The flavor evaluation in treatment fruit wax and citric acid complex was the best.【Conclusion】The formula of fruit wax＋citric acid can be used to evaluate the quality of the fruit of the sweet potato.