Abstract: 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.
刘瑞,陶乐仁,万康. 微波处理对‘新大坪'马铃薯贮藏品质的影响[J]. 食品与发酵工业, 2021, 47(5): 168-173.
LIU Rui,TAO Leren,WAN Kang. The effect of microwave treatment on the storage quality of ‘Xindaping' potato[J]. Food and Fermentation Industries, 2021, 47(5): 168-173.
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2021, Vol. 47 
