不同贮藏方式对木薯鲜薯品质的影响  

Effect of Different Storage Ways on the Quality of Fresh Cassava

作　　者：林莹[1] 古碧[2] 刘婷[1] 查春月[1] 谢江[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广西大学淀粉化工研究所,广西南宁530004

出　　处：《热带农业工程》2011年第2期5-8,共4页Tropical Agricultural Engineering

基　　金：现代农业产业技术体系建设专项资金资助(NO.CARS-12)

摘　　要：研究了广西主要栽培木薯品种华南205鲜薯在常温、亚硫酸钠处理和沙藏3种处理方式下贮藏指标呼吸强度、失重率、淀粉含量和还原糖的变化。结果表明:沙藏效果最好,可显著降低鲜薯的呼吸作用,抑制其失重,减缓了淀粉的减少及还原糖的增加。呼吸强度与失重率相关系数为0.601,呈极显著正相关关系;含粉率与还原糖含量相关系数为-0.909,呈极显著负相关关系,在鲜薯贮藏中还原糖的增加是由于淀粉的降低。The storage characteristics of South China 205（SC205） which was the predominant kinds of cassava in Guangxi were researched.Different treatments of Na2SO3 soaking,sand possession and room temperature treating were used to study the effects on respiration intensity,weight loss rate,starch content and reducing sugar content.The results showed that the respiration intensity,weight loss in cassava storage declined slowly,starch reduced slowly and reducing sugar increased slowly under sand possession.Additionally,a correlation coefficient is 0.601 between weight loss rate and respiration and was significantly positive correlation.Starch content and reducing sugar content was showed a correlation coefficient of-0.909 significant negative correlation,the reducing sugar in the fresh cassava storage increase was due to the decrease of starch.

关 键 词：木薯鲜薯 贮藏 呼吸强度 失重率 淀粉含量 还原糖 

分 类 号：S533[农业科学—作物学]