摘要
对果肉颜色不同的甘薯品种(北京553、苏薯8号、红香蕉、玉紫7号)经过愈伤,在12±1℃下贮藏7个月后,耐贮性及果肉的抗氧化能力进行比较。结果表明:苏薯8号的腐烂率和失重率最低,最耐藏,红香蕉次之,玉紫7号的抗氧化能力最高。经过7个月的贮藏,苏薯8号的抗氧化能力提高,其他三个品种的抗氧化能力下降。玉紫7号的总酚、类黄酮、花青苷含量最高;北京553的类胡萝卜含量最高。四个品种的甘薯经过7个月的贮藏,类黄酮、花青苷含量都显著下降;玉紫7号的总酚含量显著下降,而其他三个品种没有显著变化;北京553和苏薯8号的类胡萝卜素含量上升,红香蕉和玉紫7号则下降。
The experiment studies the four sweet potato genotypes of different flesh color （Beijing 553, Sushu 8, Hongxiangjiao, Yuzi 7） which were handled in the12±1℃cold storage for 7 months after curing, comparing the storability and antioxidant capacity. It turns out that Sushu 8 has the lowest rotting and loss weight rate, and Hong takes the second place. Yuzi 7 has the highest antioxidant capacity, and the antioxidant capacity of Sushu 8 rises, on the contrary, the other three genotypes decline. Yuzi 7 has the highest total phenols, flavonoids, anthocyanin contents, while Beijing 553 has the highest carotenoid contents. After 7 months＇ storage, the total flavonoids and anthoeyanin contents of all the genotypes and the total phenols of Yuzi 7 decline significantly. The carotenoid of Beiiing 553 rise significantly.
出处
《食品与发酵科技》
CAS
2016年第3期20-25,共6页
Food and Fermentation Science & Technology
基金
山东省现代农业产业技术体系薯类产业创新团队产后贮藏加工岗位专家(SDAIT-10-011-11)建设任务
山东农业大学2014年国家级大学生创新创业训练计划(201410434080)
关键词
甘薯
耐贮性
抗氧化能力
sweet potato
storability
antioxidant capacity
