冻藏温度对玛咖块根采后品质的影响  

Effect of Frozen Storage Temperature on Quality of Postharvest Maca Tuber

作　　者：涂行浩[1,2] 郑华[1] 张弘[1] 徐涓[1] 张雯雯[1] 

机构地区：[1]中国林业科学研究院资源昆虫研究所,云南昆明650224 [2]中国热带农业科学院南亚热带作物研究所,广东湛江524091

出　　处：《食品与生物技术学报》2015年第9期965-971,共7页Journal of Food Science and Biotechnology

基　　金：国家林业公益性行业科研专项(201004028)

摘　　要：为研究玛咖块根采后不同冻藏温度条件下功能营养成分的变化规律,以及确定玛咖块根适宜的冻藏温度条件,对不同冻藏温度(-5、-10、-20℃)下玛咖块根部分理化指标以及质构特性的变化进行了测定。结果表明,随着冻藏温度的降低,玛咖块根品质下降速率缓慢,-5℃冻藏下玛咖块根营养成分及功效成分损失率明显高于-10℃以及-20℃冻藏的玛咖块根。TPA(质构分析)结果表明,玛咖块根的硬度、耐嚼性以及回复性随着冻藏时间的延长均呈下降趋势,且冻藏温度越低,越有利于玛咖块根质构特性的维持。采用普通家庭冰箱的冷冻室(-20℃)冻藏能够较大限度地保持玛咖块根的品质。This work was to evaluate the effect of storage temperature on the functional and nutritional quality of postharvest maca tuber. Results showed that the lower of the storage temperature,the slower of the quality drop with the loss of nutritional and functional components in maca tuber frozen at-5 ℃ being significantly higher than that at-10 ℃ and-20 ℃. Moreover,the lower storage temperature was favorable to the texture including hardness,chewiness and resilience.With the frozen temperature of-20 ℃ in the household refrigerator,the maca tuber could maintain a good quality for 12 months.

关 键 词：玛咖 冻藏 品质 芥子油苷 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]