菜用甘薯采后保鲜技术研究

Study on Postharvest Fresh-keeping of Vegetable-used Sweetpotato

[目的]研究菜用甘薯保鲜技术,延长其贮藏保鲜期。[方法]以菜用甘薯品种薯绿1号和福薯7-6为试验材料,采用不同保鲜膜及处理温度,研究其保鲜效果。[结果]在常温25℃下,薯绿1号和福薯7-6在无覆膜条件下,随时间推移水分损失最大也最快,其失水率分别达41.22%和36.90%。在4℃下,微孔膜和保鲜膜包装的2个品种重量几乎保持不变。在25℃无膜条件下,2个菜用甘薯保存48 h后,基本失去食用价值。而在4℃覆膜条件下,保存96 h后,仍具有食用价值。[结论]4℃覆膜保存,可以有效延长菜用甘薯保鲜期,至少可以延长货架期约48 h。

[Objective] To study the fresh-keeping technology of vegetable-used sweetpotato as well as improve its storage and fresh-keeping period.[Method] Shulyu No.1 and Fushu 7-6 were selected to explore effects of different fresh-keeping films and storage temperature on the fresh-keeping period. [Result]Under the condition of no packaging film,Shulyu No.1 and Fushu 7-6 exhibited the largest and fastest water loss over time at room temperature 25 ℃ and the rate of water loss reached 41.22% and 36.90%. At the temperature 4 ℃,the weight of both varieties of microporous membrane and cling film packaging almost remained unchanged. In the absence of film at 25 ℃,the two varieties of vegetable-used sweetpotato had been stored for 48 h then they lost their edible value basically. However,under the condition of film mulching at 4℃,it still had edible value after 96 h of storage. [Conclusion] Membrane preservation combine with 4℃ could effectively prolong the freshness of vegetable-used sweetpotato and extend the shelf life of at least 48 hours.