不同处理对马铃薯货架期内保鲜效果的影响

Effect of Different Treatments on Potato Preservation During Shelf-Life

为探究不同处理方式对马铃薯的货架保鲜效果,以市售马铃薯为原料,将乙醇熏蒸、海藻酸钠涂膜及壳聚糖涂膜处理后的马铃薯置于600 lux、25℃的人工气候箱中模拟货架期条件储藏,对贮藏期间马铃薯的失重率、发芽指数、色泽、叶绿素含量、硬度等品质指标及龙葵素含量进行测定分析,结合主成分分析综合评价马铃薯在不同处理下的保鲜效果。结果表明:经过9d的贮藏,与对照组相比,3种处理均有效延缓了马铃薯的绿变及萌芽的产生;海藻酸钠涂膜及壳聚糖涂膜处理均可显著抑制马铃薯贮藏期间的表观色泽变化、失重率、硬度的下降及块茎和皮层中龙葵素的合成;乙醇熏蒸处理加剧了马铃薯贮藏期间的失重率及硬度下降;对马铃薯货架期的保鲜效果中以海藻酸钠涂膜处理最具有优越性,壳聚糖涂膜处理次之,乙醇熏蒸处理的保鲜效果相对较差。该研究可为马铃薯的产后贮藏保鲜提供理论参考。

In order to investigate the freshness preservation effect of ethanol fumigation,sodium alginate coating and chitosan coating treatment on potatoes during shelf-life,commercially available potato was placed in the artificial climate chamber at 600 lux and 25 ℃ to simulate the storage conditions of shelflife after different treatments.The weight loss rate,germination index,color,chlorophyll content,firmness and other quality indicators of potato,as well as the content of solanine were determined and analyzed during the storage period,and the principal component analysis was conducted to comprehensively evaluate the freshness preservation effect of potato under different treatments.The results showed that after 9 days of storage,compared with the control group,the three treatments effectively delayed the greening and sprouting of potato,sodium alginate coating and chitosan coating treatments significantly inhibited the apparent color change,decline in weight loss and firmness,and the synthesis of solanine in the tubers and cortex of the potato,while the ethanol fumigation treatment aggravated the weight loss and firmness decline of the potato during the storage period.In the preservation effect of potato during shelf life,the sodium alginate coating treatment was the most superior,followed by the chitosan coating treatment,and the preservation effect of the ethanol fumigation treatment was relatively poor.This study provided theoretical reference for the postharvest storage and preservation of potato.