不同贮藏温度对鲜切甘薯呼吸代谢及营养成分的影响  

EffectsofDifferentStorageTemperaturesonNutritionalCompositionsand Respiratory Metabolismof Fresh-cut Sweet Potato

作　　者：金金[1] 刘程惠[1] 胡文忠[1] 田密霞[1] 姜爱丽[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁116600

出　　处：《保鲜与加工》2010年第4期28-32,共5页Storage and Process

基　　金：大连民族学院太阳鸟科研项目(30771508);国家自然科学基金项目(30972038/C110601)

摘　　要：研究了鲜切甘薯在18、10、4℃温度条件下贮藏期间的呼吸代谢及各种营养成分的变化。结果表明,鲜切甘薯在不同贮藏温度条件下,生理代谢及营养成分变化差异明显。较低的贮藏温度可显著抑制鲜切甘薯的呼吸强度、失重率及总酚含量的增加,降低营养成分的变化幅度,有利于保持鲜切甘薯的贮藏品质。The changes of different storage temperatures （18, 10,4℃） on nutritional compositions and respiratory metabolism of fresh-cut sweet potatoes during storage were investigated. The results showed that, fresh-cut sweet potatoes at different storage temperatures, physiological changes in metabolism and nutrition significantly different. Lower storage temperature can significantly inhibit the respiration of fresh-cut sweet potato, weight loss and total phenol content increased. Nutrition changes and reduce the extent of help to maintain storage quality of fresh-cut sweet potato.

关 键 词：甘薯 鲜切 营养成分 呼吸 贮藏温度 

分 类 号：S531[农业科学—作物学]