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作 者:张玉荣[1] 夏欣雨 韩佳静 ZHANG Yurong;XIA Xinyu;HAN Jiajing(Engineering Research Center of Grain Storage and Security of Ministry of Education,Henan Provincial Engineering Technology Research Center on Grain Post harvest,Henan University of Technology,Zhengzhou 450001,China)
机构地区:[1]河南工业大学,粮食储藏与安全教育部工程研究中心,河南省粮食产后减损工程技术研究中心,河南郑州450001
出 处:《食品科技》2023年第4期24-31,共8页Food Science and Technology
基 金:财政部和农业农村部国家现代农业产业技术体系项目(CARS-03)。
摘 要:马铃薯块茎在商超货架售卖过程中,其表皮及皮下部分组织会出现发青、变绿的现象,称为马铃薯的绿变,对市场销售及消费过程造成了阻碍。为明确不同绿变程度马铃薯主要营养成分的变化,并对马铃薯的绿变程度进行划分,首先采用单因素试验确定马铃薯绿变发生的光照强度及环境温度;其次,检测不同绿变程度马铃薯的品质指标,并进行相关性分析及聚类分析。结果表明,不同品种的马铃薯在3种温度下受到光刺激时均发生绿变,且叶绿素含量随光照强度和温度的升高而增大。在光强2400 lux、25℃、85%RH的条件下模拟货架光照,光照组和避光组马铃薯中干物质、还原糖、Vc含量随时间延长均呈下降趋势;淀粉和可溶性蛋白含量在货架初期出现一定程度的升高,随后也呈下降趋势;叶绿素及龙葵素含量均呈上升趋势。光照是诱导马铃薯绿变的主要原因,相关性分析结果表明光照对马铃薯的外观及毒素含量有显著影响,而对其营养品质无显著影响。聚类分析结果表明,未光照的马铃薯划分为一类,可以放心食用;光照1~9 d的马铃薯发生轻微绿变,可以削皮食用;光照10~15 d的马铃薯严重绿变,不建议食用。When potato tubers are sold in the supermarket,the epidermis and subcutaneous become greenish,which is called greening of potatoes.The greening of potatoes hinders the marketing and consumption.In order to research the changes in the main nutrients of potatoes with different degrees of greening and divide the degree of green potatoes,the single factor experiment was carried out to determine the light intensity and ambient temperature at which greening occurs in potatoes.Furthermore,quality indexes in potatoes with different degrees of greening were tested and correlation and cluster analysis were performed.The results showed that greening occurred in potatoes of different varieties when lighted at three temperatures,and the content of chlorophyll rised with the increase of light intensity and temperature.When it comes to the dry matter,reducing sugar and Vc contents of potatoes in the light and light-sheltered groups tended to decrease with the extension of shelf time,while the starch and soluble protein contents showed a certain degree of increase in the initial stage of shelf and then tended to decrease.In addition,the content of chlorophyll and solanine were tend to increase.It can be concluded that exposing to light is the main cause of greening in potatoes.The correlation analysis showed that light had a significant impact on the appearance and toxin content of potatoes,while it had no significant effect on the main nutrients.Cluster analysis showed that potatoes were divided into three categories.The first one is unilluminated potatoes that could be eat with reassurance.Secondly,potatoes exposed to light for 1~9 d were classified into slight greeness and could be peeled for consumption.Last but not least,potatoes exposed to light for 10~15 d were made up of the third kind,which is severely green and shouldn't be provided to consume.
关 键 词:马铃薯 绿变 光照 营养物质 相关性分析 聚类分析
分 类 号:TS255.3[轻工技术与工程—农产品加工及贮藏工程]
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