涂膜保鲜对食用鲜木薯品质的影响  

Effect of coating preservation on storage quality of edible fresh cassava

作　　者：谢江[1] 查春月[1] 刘婷[1] 邓小顺[1] 古碧[2] 林莹[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：《食品与机械》2012年第5期185-188,共4页Food and Machinery

基　　金：现代农业产业技术体系建设专项资金(编号:CARS-12)

摘　　要：为了提高食用鲜木薯在贮藏期间的质量,研究海藻酸钠、壳聚糖和液体石蜡涂膜剂处理对鲜木薯常温下的贮藏保鲜效果的影响,探讨鲜木薯在贮藏过程中水分含量、淀粉含量、还原糖含量、呼吸强度、失重率和腐烂率的变化规律。结果表明:在常温条件下,和空白组相比3种涂膜剂均能减缓鲜木薯在贮藏期间的品质变化。3种涂膜剂中,液体石蜡的保鲜效果最佳,能明显抑制鲜木薯呼吸作用、水分的散失、淀粉的水解和还原糖的产生,减缓鲜木薯失重和腐烂。In order to improve the quality of fresh cassava during storage,the preservation effect of fresh cassavas,which was respectively coated with sodium alginate,chitosan,liquid paraffin,was studied at normal atmospheric temperature.The moisture content,starch content,reducing sugar content,respiration intensity,weight loss rate and decay rate of the fresh cassava were discussed during cassava storage.The results showed that,compared with control group,three kinds of coating pretreatment could reduce changes of quality of fresh cassava during storage at normal atmospheric temperature.Among three kinds of coating pretreatment,the liquid paraffin coating had the best effect for fresh-keeping of cassava.It could obviously inhibit the respiration,water loss,starch hydrolysis and reducing sugar production and reduce weight loss rate and decay rate of fresh cassava.

关 键 词：木薯 贮藏 液体石蜡 海藻酸钠 壳聚糖 

分 类 号：S533[农业科学—作物学]