热预处理对低温贮藏马铃薯品质的影响  

Effects of Heat Treatment on Quality of Low-temperature Storage Potatoes

作　　者：徐珊珊[1] 陶乐仁[1] 匡珍 XU Shan-shan;TAO Le-ren;KUANG Zhen(Institute of Refrigeration and Cryogenics.University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学低温与生物研究所,上海200093

出　　处：《食品与发酵科技》2018年第4期66-70,74,共6页Food and Fermentation Science & Technology

摘　　要：以马铃薯为实验材料,进行不同温度不同时间的热处理,分别在40℃、50℃、60℃下热处理10min、20min、30min,不经热处理为对照,同时放在4℃、相对湿度85%的冰箱中贮藏,测定贮藏过程中马铃薯失重率、维生素C、淀粉、色差、POD酶活、丙二醛的变化趋势。结果表明,热处理在对马铃薯低温贮藏过程中的品质保持要优于单一的低温贮藏,并且热处理温度在50℃,处理时间为10min或20min最为适宜。Potatoes were used as experimental materials, and they were subjected to thermal heat treatment at different temperatures and for different periods of time. They were heat treated at 40℃, 50℃ and 60℃, respectively.The treatment time was 10 minutes, 20 minutes, and 30 minutes at each temperature. The control group was not heat-treated. The group and the control group were stored in a refrigerator at 4℃ and 85% relative humidity at the same time. The rate of potato weight loss, vitamin C, starch, color difference, POD enzyme activity and malondialdehyde were measured during storage. The results showed that the heat treatment had superior quality to the single low temperature storage in the low temperature storage of potato, and the heat treatment temperature was50℃, and the treatment time was 10 min or 20 min.

关 键 词：马铃薯 低温糖化 保鲜 热处理 

分 类 号：TS205.7[轻工技术与工程—食品科学]