贮藏温度、包装材料对脱水紫薯贮藏期品质的影响  

The effect of storage temperature and packing material on the quality of dehydrated purple sweet potato during storage

作　　者：赵肖肖[1,2] 王丹[1] 马越[1] 张超[1] 赵晓燕[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,北京市果蔬农产品保鲜与加工重点实验室,农业部华北部华北地区园艺作物生物学与种质创制重点实验实验室,农业部都市农业(北方)重点实验室,北京100097 [2]北京农学院,北京102206

出　　处：《食品工业科技》2014年第7期326-329,共4页Science and Technology of Food Industry

基　　金：北京市农业科技项目(2013010202);现代农业产业技术体系建设专项(CARS-25-E-02)

摘　　要：为解决脱水紫薯贮藏期品质下降的问题,研究了贮藏温度及包装材料对其品质的影响以延长货架期。采用铝箔、塑料两种材料分别包装脱水紫薯后避光贮藏,置于低温、室温储藏室。检测花色苷、水份活度、复水比以及非酶褐变的变化情况。结果显示,四种组合方式的脱水紫薯品质均发生不同程度的下降,花色苷降解符合一级动力学反应。其中低温铝箔包装的脱水紫薯品质保持最好,其花色苷残留量最高,一级动力学降解速率常数k最小,水份活度上升幅度小、复水比及非酶褐变的变化最小,室温铝箔包装次之,塑料包装的脱水紫薯品质变化最大。综上所述,低温、铝箔包装材料可减缓脱水紫薯贮藏期间品质的劣变。In order to maintain quality of dehydrated purple sweet potato during storage, the effect of storage temperature and packing material on dehydrated purple sweet potato was studied.Quality changing of dehydrated purple sweet potato packed in aluminum foil bag and plastic bag at low temperature or room temperature were evaluated during storage.The results showed that the quality of samples in four packing methods had a reduction. The samples in aluminum foil bag underwent the least reduction in quality. The thermal degradation kinetics of anthocyanins in dehydrated purple potato was followed the first order thermal degradation kinetics reaction.The retention of anthocyanins in aluminum foil bag was higher than that in plastic bag.The k was the least.The aw of the samples were packed in aluminum foil bag remained stable. The samples rehydration ratio and the value of non-enzymatic browning （NEB）showed no significant changes,in plastic bag had worse quality than the samples in aluminum foil bag.Overall,low temperature and aluminum foil packaging material keep the quality of dehydrated purple sweet potato and reduce deterioration during storage.

关 键 词：贮藏温度 包装材料 脱水紫薯 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]