雪莲果及其鲜切产品贮藏技术的初步研究  

Preliminary Studies on Postharvest Techniques of Yacon and its Fresh-cut Product

作　　者：孟卫芹[1] 王庆国[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《现代食品科技》2010年第6期585-588,584,共5页Modern Food Science and Technology

摘　　要：贮藏期间雪莲果容易裂果和腐烂。鲜切雪莲果容易腐烂,褐变也是影响其货架寿命的主要因素之一。实验研究了雪莲果块根的适宜贮藏温度及温度和包装材料对鲜切雪莲果保鲜效果的影响。结果表明:5℃是雪莲果及其鲜切产品较适宜的贮藏温度,0.04～0.05mm厚复合袋包装鲜切雪莲果可显著抑制失水、褐变及腐烂等现象的出现,明显延长其货架期。As yacon is easy to split and rot during storage and the shelf-life of its fresh-cut product was reduced mainly by browning and decay,we investigated the suitable storage temperature of intact yacon,and the effects of temperature and packages on quality of fresh-cut yacon.The results showed that the suitable storage temperature for both yacon and its fresh-cut product was 5℃ and the best thickness of its fresh-cut product was 0.04～0.05 mm.Under the optimized conditions,dehydration of the fresh-cut yacon was retrained and its shelf-life was also prolonged.

关 键 词：雪莲果 鲜切 保鲜 技术 

分 类 号：S668.9[农业科学—果树学]