不同品种马铃薯的鲜切加工适宜性评价  

Suitability of Different Potato Cultivars for Fresh-Cut Processing

作　　者：赵文婷 马越[1] 王瑞琪 王月 梁浩 赵晓燕[1] ZHAO Wenting;MA Yue;WANG Ruiqi;WANG Yue;LIANG Hao;ZHAO Xiaoyan(Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Science,Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing,Key Laboratory of Vegetable Postharvest Processing,Ministry of Agriculture,Beijing 100097,China;LongDa Foodstuff Group Co.,Ltd.,Laiyang 265231,China)

机构地区：[1]北京市农林科学院蔬菜研究中心,果蔬农产品保鲜与加工北京市重点实验室,农业部蔬菜产后处理重点实验室,北京100097 [2]龙大食品集团有限公司,山东莱阳265231

出　　处：《食品科技》2021年第12期55-62,共8页Food Science and Technology

基　　金：国家现代农业产业技术体系建设专项资金项目(CARS-23);北京市农林科学院协同创新中心项目(KJCX201915);山东省2017年泰山产业领军人才工程高效生态农业创新类专项(LJNY201705)。

摘　　要：该研究收集了4个综合性状优良的马铃薯主栽品种(V7、荷兰15号、黄金薯、荷兰7号),基于褐变情况和营养价值,综合评价了不同品种马铃薯鲜切加工的适宜性。结果表明,不同品种马铃薯的褐变情况有显著差异(P<0.05),黄金薯品种最不易发生褐变,Vc含量(53.64 mg/100 g)显著高于其他品种,可能是其不易褐变的主要原因;荷兰7号的蛋白质含量(2.44%)最高,其氨基酸组成的FAO/WHO贴近度和全鸡蛋蛋白贴近度显著大于其他品种,营养价值最高,且该品种的淀粉、蔗糖、果糖和葡萄糖的含量显著大于其他品种;对不同品种马铃薯所有营养指标进行综合评价,荷兰7号的营养品质最高,其次为黄金薯品种。鲜切马铃薯对外观品质要求较高,结合褐变情况分析,黄金薯是最适宜进行鲜切加工的品种。研究结果为马铃薯鲜切加工品种的选择提供参考和借鉴。Four different potato cultivars (‘V7’,‘Helan-15’,‘Huangjinshu’ and ‘Helan-7’) mainly planted in China have been collected in this study.Suitability of different cultivars to be processed as fresh-cut products was evaluated based on their browning potential and nutritional value.Results showed that less color change and higher Vc content (53.64 mg/100 g) were detected in ‘Huangjinshu’ potato,as compared to other cultivars.Highest protein content (2.44%) and close degree to standard protein of the recommended amino acid pattern for FAO/WHO and whole egg mode were found in ‘Helan-7’ potato among four cultivars.Besides,relatively higher content of starch,sucrose,fructose and glucose were detected in ‘Helan-7’ potato.Based on all nutrional index,‘Helan-7’ potato showed the highest nutritional value,followed by ‘Huangjinshu’.Considering the lowest susceptibility to browning development,‘Huangjinshu’ would be the most suitable cultivar for fresh-cut processing.This study provided a scientific basis and reference for the selection of cultivars for fresh-cut processing of potatoes.

关 键 词：马铃薯 鲜切加工 褐变情况 营养品质 适宜性评价 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]