摘要
以"心香"甘薯为原材料,研究了温度和高压静电场对甘薯贮藏品质的影响。将甘薯置于高压静电场和无电场环境中贮藏,并控制贮藏温度分别为8、12、16℃,定期测定失重率、霉腐率、色差、呼吸速率、淀粉酶活性、可溶性糖含量、可溶性蛋白含量和抗坏血酸含量等指标,比较了贮藏温度和高压静电场对甘薯品质的影响。结果表明,低温下电场处理能有效降低甘薯失重率,抑制薯肉色差变化和呼吸速率。通过单一变量对比发现电场处理能显著提高甘薯淀粉酶活性,保持可溶性糖、可溶性蛋白、抗坏血酸含量;适当低温处理能有效降低可溶性糖含量。因此,综合比较得出,在12℃结合电场处理的环境下,甘薯贮藏品质最好。
Taking "heart" sweet potato as raw material, the effects of temperature and high voltage electrostatic field on the storage quality of sweet potato were studied. The sweet potato was stored in a high-voltage electrostatic field and an electric field-free environment, and the storage temperature was controlled at 8 ℃, 12 ℃, and 16 ℃, respectively. The weight loss rate, mold rot rate, color difference, respiration rate, amylase activity, soluble sugar content the soluble protein content and ascorbic acid content were measured periodically. The effect of the storage temperature and high voltage electrostatic field on the quality of sweet potato were compared. The results show that electric field treatment at low temperature can effectively reduce the weight loss rate of sweet potato and inhibit the color change and respiratory rate of sweet potato. By single variable comparison, it was found that electric field treatment can significantly increase the activity of sweet potato amylase and maintain the content of soluble sugar, soluble protein and ascorbic acid;proper low temperature treatment can effectively reduce the soluble sugar content. Therefore, the comprehensive comparison shows that the sweet potato storage quality is best under the environment of 12 ℃ combined with electric field treatment.
作者
李月梅
庞林江
张宜明
陆国权
路兴花
成纪予
LI Yuemei;PANG Linjiang;ZHANG Yiming;LU Guoquan;LU Xinghua;CHENG Jiyu(College of Agricultural and Food Science,Zhejiang A & F University,Hangzhou 311300)
出处
《食品科技》
CAS
北大核心
2019年第5期47-51,58,共6页
Food Science and Technology
基金
国家现代农业产业技术体系建设专项资金项目(CARS-10-B19)
国家自然科学基金面上项目(31671750)
浙江省自然科学基金项目(LY19C200015)
关键词
甘薯
温度
高压静电场
贮藏品质
sweet potato
temperature
HPEF
storage quality
