贮藏温度对鲜切山药品质的影响  

Effects of Different Storage Temperatures on Qualities of Fresh-Cut Yam

作　　者：钱井 韦强[1] 赵立群[1] 林琼[2] 满杰[1] 郑丽静[1] QIAN Jing;WEI Qiang;ZHAO Li-qun;LIN Qiong;MAN Jie;ZHENG Li-jing(Beijing Agricultural Technology Extension Station,Beijing 100029,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]北京市农业技术推广站,北京100029 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《保鲜与加工》2022年第9期14-19,共6页Storage and Process

基　　金：北京市农业科技项目(20210101)。

摘　　要：为了明确鲜切山药段在不同贮藏温度下的品质变化规律,为生产中鲜切山药适宜销售期提供指导,以去皮山药段为对象,研究了4种贮藏温度(0、5、10、15℃)下鲜切山药硬度、褐变指数、菌落总数、总酚含量、PPO活性及感官品质的变化情况。结果表明:贮藏期间,0℃贮藏的样品硬度最高;贮藏2 d后,0℃和5℃贮藏样品的褐变指数显著低于其他贮藏组;0℃和5℃贮藏样品的总酚含量、PPO活性先升高后下降,贮藏12 d时总酚含量分别为初值的1.72倍和1.14倍,PPO活性与10℃贮藏相比,分别下降了40.86%、48.53%;0、5、10、15℃贮藏样品分别在10、8、4、2 d内感官品质不低于商业标准。总之,0℃和5℃低温贮藏可以有效保持去皮山药段的硬度,抑制PPO活性,减轻样品褐变,保持较高的感官品质。The present study aimed to clarify the quality change rules of fresh-cut yam segments under different storage temperatures,and provide guidance for the production of suitable sales periods of fresh-cut yam.The experiments were conducted on peeled yam segments,and the changes of hardness,browning indices,total colony numbers,total phenols contents,PPO activities and sensory qualities of fresh-cut yam were studied under 0℃,5℃,10℃and 15℃.The results showed that,the samples at 0℃presented the highest hardness during storage;after 2 days of storage,the browning indices of samples stored at 0℃and 5℃were significantly lower than that of other storage groups.The total phenols contents and PPO activities of samples treated at 0℃and 5℃were increased first and then descended,and the total phenols contents were 1.72 times and 1.14 times of the initial value after 12 days of storage,respectively,and PPO activities were decreased by 40.86%and 48.53%respectively compared with 10℃treatment.The sensory qualities of samples treated at 0℃,5℃,10℃and 15℃were not lower than the commercial standard within 10,8,4 and 2 days of storage,respectively.In conclusion,low temperatures storage at 0℃and 5℃could effectively maintain the segments hardness of peeled yam,inhibit the PPO activities,reduce samples browning,and maintain higher sensory qualities.

关 键 词：鲜切山药 温度 品质 保鲜期 

分 类 号：S632.1[农业科学—蔬菜学] TS255.36[农业科学—园艺学]