鲜切芋艿冷藏期间生理及品质变化  

Changes of physiology and quality of fresh-cut taros during cold storage

作　　者：王佳宏[1] 吴彩娥[1] 孙春艳[2] 

机构地区：[1]南京林业大学森林与环境学院,江苏南京210037 [2]皖西学院,安徽六安237012

出　　处：《食品工业科技》2010年第1期336-339,共4页Science and Technology of Food Industry

摘　　要：以山东威海产芋艿为材料,以整芋为对照,研究了4℃冷藏条件下鲜切芋艿的色差(L*、a*、b*)值、还原糖和抗坏血酸含量、呼吸率、丙二醛、淀粉等指标的变化。结果表明:冷藏期间鲜切芋艿色泽的变化明显,可通过L*、a*、b*值来反映,L*在冷藏期明显下降,a*和b*呈上升势态;同时,切分后的芋艿呼吸强度和丙二醛含量增加;抗坏血酸、还原糖和淀粉等较整芋艿损失多。The physiology and quality changes of fresh-cut taros were studied, compared with intact ones.The taros came from Weihai in Sandong Province were used to study the changes of L＊, a＊, b＊ value, reducing sugars, ascorbic acid, respiration rate, content of MDA, starch etc during storage at 4℃. The result indicated that the surface chromatisms of freshcut taros had changed greatly which showed by L＊, a＊, b＊ value, and L＊ were evidently declining and a＊ and b＊ were rising during refrigeration storage;the respiration rate and content of MDA in fresh-cut taros were higher than intact ones;the content of ascorbic acid, reducing sugar, starch were lower than intact ones.

关 键 词：鲜切芋艿 冷藏 生理 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]