摘要
为了探究不同温度(2,4,6和20℃)对贮藏期为150 d的马铃薯品质及氧化酶活性的影响,以晋薯16号为试材,每隔30 d取样1次,对马铃薯的生理指标以及氧化酶活性进行测定。结果表明,与4,6和20℃处理相比,2℃贮藏减缓了马铃薯贮藏期发芽率、失重率和腐烂率的升高,抑制了还原糖和淀粉含量的减少,降低了丙二醛(MDA)的积累,提高了过氧化物酶(POD)活性,同时有效抑制了多酚氧化酶(PPO)与淀粉酶活性的升高。因此2℃条件下贮藏能够较好地保持马铃薯的商品价值和食用价值。
In order to explore the effect of different temperature(2,4,6 and 20℃)on quality and oxidase activity of potato during storage of 150 days,Jinshu16 as test materials,the physiological index and oxidase activity of potato were measured every 30 days.The results showed that compared with the treatment of 4,6 and 20℃,storage at 2℃delayed the increase of sprout rate,weight loss rate and decay rate,inhibited the decrease of reducing sugar and starch content,reduced the accumulation of MDA,and increased the activity of POD,while effectively inhibited the activities of PPO and amylase.Therefore,2℃was the most suitable temperature for storing potato,and could maintain its commodity value and food value.
作者
张新宪
王亮
ZHANG Xinxian;WANG Liang(The Institute of Agricultural Product Storage and Fresh Keeping(Shanxi Academy of Agricultural Sciences),Shanxi Agricultural University,Taiyuan 030001)
出处
《食品工业》
CAS
2021年第4期245-249,共5页
The Food Industry
基金
山西省重点研发计划项目(201903D221039)
山西省农业科学院山西“农谷”研发专项(YCX2020202)
山西省农业科学院雁门关农牧交错带专项(YCX2018101)。
