贮藏温度对莲藕品质和保鲜效果的影响  

Effects of storage temperature on quality and preservation of lotus roots

作　　者：康云艳[1] 刘晓静[1,2] 杨暹[1] 黄爱政[1,3] 

机构地区：[1]华南农业大学园艺学院,广东广州510642 [2]江门市植保有限公司,广东江门529002 [3]江门市农业科学研究所,广东江门529060

出　　处：《广东农业科学》2012年第15期84-85,93,共3页Guangdong Agricultural Sciences

基　　金：国家科技支撑计划项目(2007BAD89B14);广东省科技攻关项目(2006A2030600);广东省农业科技技术专项(粤农函[2009]1124号);华南农业大学校长科学基金

摘　　要：针对莲藕贮藏中的褐变现象,研究不同贮藏温度对整节莲藕品质和保鲜效果的影响。将莲藕用聚乙烯袋(厚度0.03mm)包装,分别贮藏于25、12、8、4℃恒温箱中,统计20 d贮藏期内莲藕表皮褐变指数、失重率以及品质指标Vc、可溶性蛋白和可溶性糖含量。结果表明,与常温(25℃)相比,4、8、12℃在贮藏20 d内均能显著抑制莲藕表皮褐变,以4℃处理的抑制效果最显著,其次为8℃。与常温(25℃)相比,低温处理可显著抑制莲藕Vc和可溶性蛋白质含量降低,但4、8、12℃处理间无显著差异。贮藏20 d后,常温(25℃)下贮藏的莲藕可溶性糖含量显著降低,而低温处理增加了莲藕中可溶性糖含量,且随温度升高增加幅度增大。The effect of different storage temperature on postharvest quality and preservation of fresh lotus roots were investigated. Fresh lotus roots were packaged with 0.03 mm thick polyene hag after pretreatment prior to storage in cooling incubators at different temperatures （25, 12, 8 and 4℃）, respectively. During the storage period of 20 days, epidermis browning index, weight loss rate, and contents of Vc, soluble proteins and soluble sugars were measured. The results indicated that browning index of lotus root epidermis were significantly reduced during storage at 12, 8 and 4℃ when compared with storage at 25℃, and 4~ treatment showed best effect, and 8℃ the better. Low temperature treatment inhibited the decrease of Vc and soluble protein contents compared to 25℃, however, they showed no significant difference during storage at 12, 8 and 4℃. During the storage period of 20 days, soluble sugar contents significantly decreased during storage at 25℃, however, they were increased during storage at 12, 8 and 4℃, and showed increasing trend by the increase of the storage temperature.

关 键 词：莲藕 贮藏温度 品质 保鲜 

分 类 号：S645.1[农业科学—蔬菜学]