摘要
为了提升马铃薯贮藏品质,分别使用不同功率微波对马铃薯块茎进行处理,并将处理后的马铃薯保存在4℃的冰箱里,贮藏期间每10 d测量马铃薯的失重率、Vc含量、可溶性固形物含量、淀粉含量、褐变指数、多酚氧化酶活性、过氧化物酶活性。结果表明,微波处理能够有效提升马铃薯的贮藏品质,但微波处理不足(115 W/1 min)对马铃薯贮藏品质的提升效果不明显,微波处理过量(220 W/3 min)则会对马铃薯生理和品质造成损伤。实验中以微波功率220 W处理2 min的保鲜效果最佳,能够有效避免马铃薯块茎质量及Vc的损失,保持可溶性固形物含量和淀粉含量,减缓褐变指数的升高,抑制多酚氧化酶和过氧化物酶活性。该研究为马铃薯提供了微波处理提升贮藏品质的方法。
To improve the storage quality of potatoes,potato tubers were treated for 1,2 and 3 min with different microwave power(115 and 220 W respectively),and stored in a refrigerator at 4℃.The weight loss rate,Vc content,soluble solid content,starch content,browning index,polyphenol oxidase activity and peroxidase activity of potato were measured every 10 days during storage.The results showed that microwave treatment could effectively improve the storage quality of potato.However,insufficient microwave treatment had no obvious effect on the improvement of potato storage quality,and excessive microwave treatment would cause damage to potato physiology and quality.In this study,the optimized condition for the treatment was 220 W microwave power for 2 min,which could effectively avoid the loss of potato tuber weight and Vc,maintain soluble solid content and starch content,slow down the increase of browning index,and inhibition of polyphenol oxidase and peroxidase activity.This study provides a microwave treatment method to improve the storage quality of potato in the future.
作者
刘瑞
陶乐仁
万康
LIU Rui;TAO Leren;WAN Kang(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第5期168-173,共6页
Food and Fermentation Industries
关键词
微波
马铃薯
酶活性
贮藏品质
microwave
potato
enzyme activity
storage quality
