涂蜡处理对木薯低温贮藏品质的影响

Effect of Waxing on Quality of Cassava During Storage at Low Temperature

为了探讨涂蜡处理对木薯低温贮藏条件下品质的影响,以‘华南5号'木薯为试材,测定了木薯根段两端涂蜡处理后在低温(4±1℃)贮藏期间的失重率、呼吸强度、颜色、硬度、可溶性固形物和可溶性糖含量的变化.结果表明,与对照相比,涂蜡处理显著降低了木薯低温贮藏期间的失重率和呼吸速率(P<0.05),保持较高的木薯硬度,而对木薯根段切口色泽L^(*)值和可溶性固形物含量没有显著影响;同时,涂蜡处理也延缓了木薯贮藏前期果糖、蔗糖和可溶性总糖含量的升高和贮藏后期其含量的降低,而对葡萄糖含量没有显著影响.因此,涂蜡处理在一定程度上保持了木薯在低温贮藏期间的品质.

In order to study the effect of waxing on the quality of fresh cassava root during storage at low temperature,roots of the cassava cultivar'Southern China 5'were used as test material in this study.The two ends of the root segment were treated with fruit wax,and then the changes of weight loss rate,respiratory rate,color,hardness,total soluble solids and total soluble sugar content of cassava root segment during storage at low temperature(4±1C)were measured.The results showed that compared with the control,waxing treatment significantly reduced the weight loss rate and respiration rate(P<0.05),maintained a higher firmness of cassava root,but had no significant effect on color parameter(L^(*)value)and total soluble solids content.Moreover,waxing treatment also delayed the increase of fructose,sucrose and total soluble sugar contents in the early storage period and the decrease of those sugars contents in the later storage period,but had no significant effect on glucose content.Therefore,waxing treatment could maintain the quality of cassava during low-temperature storage to a certain extent.