不同含水量对甘蔗尾梢储藏品质的影响  

Effects of Different Water Contents on Qulity Changes of Sugarcane Caudate Lobe During Storage

作　　者：辛明[1] 黄振勇[1] 黄梅华[1] 淡明[1] 覃仁源 何全光[1] 杨再位 张娥珍[1] 

机构地区：[1]广西农业科学院农产品加工研究所,广西南宁530007

出　　处：《热带作物学报》2017年第4期728-733,共6页Chinese Journal of Tropical Crops

基　　金：公益性行业(农业)科研专项(No.201203072-03);南宁市科学研究与技术开发计划项目(No.20152059);广西农业科学院基本科研业务专项(No.2015YT88);广西农业科学院科技成果转化项目(农成转2016019)

摘　　要：以甘蔗尾梢为研究对象,探讨储存期间甘蔗尾梢的水分含量、干物质、可溶性糖、维生素C、粗脂肪、粗蛋白、钙、磷、菌落总数及霉菌总数等品质指标的变化。结果表明:不同含水量对甘蔗尾梢的水分、可溶性糖、Vc、粗蛋白、粗脂肪、菌落总数、霉菌总数具有显著差异(p<0.05),对干物质、钙磷含量没有显著性差异(p>0.05);与Y1相比,初始含水量较低的Y2较好的降低了水分、粗脂肪、可溶性糖、Vc的损失速度,有效抑制了菌落总数、霉菌总数的增长。因此,降低含水量能较好地维持贮藏期间甘蔗尾梢的品质。Sugarcane caudate lobe was used to study the quality changes of moisture content, dry matter, soluble sugar, Vc, crude fat, crude protein, calcium, phosphorus, total number of bacteria and mold. The results showed that the different water contents had a significant effect on moisture, soluble sugar, Ve, crude fat, crude protein, total number of bacteria and mold （p〈0.05）, but had no significant effect on dry matter, calcium and phosphorus （p〉0.05）. Compared with Y1, Y2 with lower initial moisture content better reduced the moisture, crude fat, soluble sugar and Vc loss rate, and significantly inhibited the increases in total number of bacteria and mold. Thus, lower moisture contents is a good preservation method to maintain the quality of sugarcane caudate lobet during storage.

关 键 词：甘蔗尾梢 储存品质 变化规律 

分 类 号：S566.1[农业科学—作物学]