我国马铃薯鲜切防褐变技术及装备现状  

Fresh-cut Potato Anti-browning Technology and Equipment in China

作　　者：张凯[1] 王希卓[1] 孙洁[1] 杨琴[1] 孙海亭 

机构地区：[1]农业部规划设计研究院,农业部农产品产后处理重点实验室,北京朝阳100125

出　　处：《安徽农业科学》2017年第14期187-190,198,共5页Journal of Anhui Agricultural Sciences

基　　金：国家重点研发计划项目“薯类产后储运减损技术装备及模式研究与示范”(2016YFD0401301)

摘　　要：针对我国马铃薯鲜切产业及鲜切褐变的机理,通过广泛查阅文献对国内外马铃薯鲜切防褐变技术及装备情况进行了梳理,总结了物理、化学、生物等不同抑制褐变的方法及马铃薯去皮、切片、切条、切丁机械现状。分析了我国马铃薯鲜切防褐变技术装备现状、存在的问题并提出了相应的建议。According to fresh-cut potato industry in China and browning mechanism, through extensive literature review, potato fresh-cut anti- browning technology and equipment at home and abroad were studied,the methods of inhibiting browning,such as physics,chemistry and biology were summarized, as well as potato peeling, slicing,dicing machine status. The status and existing problems of fresh-cut potato anti-browning tech- nology and equipment were analyzed, corresponding suggestions were proposed.

关 键 词：马铃薯 鲜切褐变 多酚氧化酶 鲜切装备 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]