菜用甘薯茎尖适宜包装及贮藏条件的筛选  

Screening of Suitable Packaging and Storage Condition of Sweet Potato Tips as Vegetable

作　　者：圣晓婷 张引引 罗运君 尹德取 袁起 闫师杰 SHENG Xiaoting;ZHANG Yinyin;LUO Yunjun;YIN Dequ;YUAN Qi;YAN Shijie(College of Food Science and Biological Engineering,Tianjin Agricultural University,Tianjin 300384;College of Horticulture and Landscape,Tianjin Agricultural University,Tianjin 300384;Xuzhou Xushu Shuye Technology Co,Ltd.,Xuzhou 221161;Tianjin Technology and Engineering Center of Agricultural and Sideline Products Deep Processing,Tianjin 300384)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津农学院园艺园林学院,天津300384 [3]徐州徐薯薯业科技有限公司,徐州221161 [4]天津市农副产品深加工技术工程中心,天津300384

出　　处：《食品工业》2019年第12期206-210,共5页The Food Industry

基　　金：国家级大学生创新训练计划项目（201710061033）;天津市高校创新团队“设施农业精准调控技术与智能装备”，天津市林果产业技术体系（2018006）

摘　　要：以菜用甘薯茎尖为材料,在3种不同温度下以失重率为主要指标筛选出适宜的贮藏温度;在该温度下采用不同包装方式,分别测定其在贮藏期间色差、呼吸强度及乙烯释放量的变化,探究甘薯茎尖在不同包装方式下生理指标的变化规律,确定适合的包装材料。结果表明, 5℃贮藏温度下,菜用甘薯茎尖颜色变化不明显,失重率最小,为最适宜贮藏温度。PE保鲜膜包装下的甘薯茎尖L值、a值较对照和微孔保鲜膜要高,表明在贮藏12 d内, PE膜能帮助甘薯茎尖维持较好色泽;且使用PE膜处理后菜用甘薯茎尖的呼吸作用减弱,乙烯释放量减少,多酚氧化酶活性较小。因此, 5℃冷藏、PE保鲜膜包装处理是菜用甘薯茎尖保鲜贮藏的一种适宜可行的方法。The sweet potato tips were used as the material, and the suitable storage temperature was selected according to the weight loss rate as the main index at three different temperatures. The changes of color, respiratory intensity and ethylene release amount were measured to investigate the changes of physiological indexes of sweet potato tips under different packaging methods at this temperature during storage, and the suitable packaging materials were determined. The results showed that under the storage temperature of 5 ℃, the color change of the sweet potato tips was not obvious, and the weight loss rate was the smallest, which was the most suitable storage temperature. The L value and a value of the sweet potato tips under the PE film packaging were higher than the control and microporous film packaging treatment, indicating that the PE film could help the sweet potato tips maintain a good color within 12 d of storage;The respiration intensity of the sweet potato tips was weakened;The amount of ethylene released was reduced, and the activity of polyphenol oxidase was small after treatment with PE film. Therefore, 5 ℃, PE film packaging treatment was a suitable and feasible method for the stem apex of sweet potato during storage.

关 键 词：甘薯茎尖 温度 微孔膜 PE膜 生理指标 

分 类 号：TS205[轻工技术与工程—食品科学]