不同贮藏温度对甜菜块根采后品质的影响  

Effects of Different Storage Temperatures on Post-harvest Quality of Sugar Beet Roots

作　　者：黄剑萍[1] 牛健[1] 魏姗姗[1] 段虎[1] 朱璇[1,2] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]中粮屯河股份有限公司博士后科研工作站,新疆昌吉831100

出　　处：《新疆农业科学》2011年第6期1038-1043,共6页Xinjiang Agricultural Sciences

基　　金：中粮屯河股份有限公司项目"减少甜菜糖分损失控制技术研究"

摘　　要：【目的】探讨不同贮藏温度对甜菜块根采后品质的影响。【方法】以甜菜块根BETA 218为材料,研究甜菜块根在0、4和-18℃和露天4个贮藏温度下蔗糖、还原糖、蛋白质、游离氨基酸、总酚、有机酸含量以及失重率的变化情况。【结果】在不同的贮藏温度下,蔗糖、蛋白质含量呈下降趋势,还原糖、游离氨基酸、总酚、有机酸含量和失重率呈上升趋势。0和4℃贮藏的甜菜块根品质比露天贮藏好,而-18℃冻固的甜菜各品质指标都优于其它贮藏温度。【结论】甜菜冻固前贮藏温度的变化会加快甜菜贮藏品质的劣变,恒定低温贮藏能更好的保持甜菜块根贮藏品质,且在采后贮藏期间甜菜冻固速度越快,贮藏品质保持的越好。[Objective] The purpose of the piece is to explore the effect of different storage temperatures on post - harvest quality of sugar beet root. [Method]The root of sugar beet BETA 218 was used as the test material in this experiment. The change of sucrose content, reducing sugar content, protein content, amino acid content, total phenol content, organic acidity content and weight loss of the sugar beet stored at 0,4, - 18℃and outdoors were studied. [Result]The results showed that there is a declining trend in the content of sucrose and in the content of protein while the content of reducing saccharide, amino acid, total phenol, organic acidity and weight loss showed a increasing tendency at the tested storage temperature. The storage quality of sugar beet root stored at 0 % and 4℃ was better than that stored outdoors, and its quality was the best at - 18℃ [Conclusion] The degradation of storage quality of sugar beet root was enhanced by the temperature fluctuation before the sugar beet roots were frozen. The storage quality was maintained well in such low steady temperature condition. The faster the sugar beet can be stored, the better quality it will keep.

关 键 词：甜菜 贮藏温度 采后品质 

分 类 号：S566.3[农业科学—作物学]