超低氧处理对采后马铃薯绿变及品质变化的影响  

Effect of Ultra-low Oxygen Treatment on Greening and Quality Changes of Postharvest Potatoes

作　　者：孟卫芹[1] 牟文良 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 [2]山东省果蔬食用安全工程技术研究中心,山东济南251400

出　　处：《保鲜与加工》2012年第1期32-36,共5页Storage and Process

摘　　要：绿变是影响马铃薯采后品质的关键因素。研究了20℃温度、80％～85％相对湿度、24h荧光灯照射条件下超低氧（ULO，0.3％±0．05％O2，CO2〈0．2％）处理3d和6d对经2～4℃贮藏3个月的马铃薯绿变的抑制作用以及对发芽指数、还原糖、淀粉及VC含量等品质指标的影响。结果表明，马铃薯块茎经超低氧3d和6d处理，可明显抑制光照引起的马铃薯绿变，并有效抑制其发芽和VC含量的下降，其中超低氧处理6d的抑制效果显著优于处理3d，贮藏12d后，马铃薯的绿变轻微，品质良好。Greening is the key issue affecting qualities of postharvest potatoes. Under the conditions of 20℃, RH 80% -85% and 24 h fluorescent lamp irradiation, the study investigated the effects of the ultra-low oxygen （ULO, 0.3% ＋ 0.05% 05, CO2 〈 0.2% ）3 d and 6 d treatments on greening of potatoes which had storaged for 3 months at 2-4 ℃ as well as germination index, reducing sugar, starch and VC content and other quality index. The results showed that ultra-low oxygen 3 d and 6 d treatments inhibited the light induced greening, and restrained its germination and decrease of VC content significantly. The inhibitory effect of ultra-low oxygen 6 d treatment was better than 3 d. After 12 days storage, the potatoes still maintained excellent quality with very light greening.

关 键 词：马铃薯 超低氧 绿变 发芽 品质 

分 类 号：S532[农业科学—作物学]