食品与发酵工业 >

2021 , Vol. 47 >Issue 5: 168 - 173

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025647

生产与科研应用

微波处理对‘新大坪'马铃薯贮藏品质的影响

  • 刘瑞 ,
  • 陶乐仁 ,
  • 万康
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  • (上海理工大学 医疗器械与食品学院, 上海, 200093)
硕士研究生(陶乐仁教授为通讯作者, Emailcryo307@usst.edu.cn)

收稿日期: 2020-09-13

  修回日期: 2020-10-10

  网络出版日期: 2021-03-31

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The effect of microwave treatment on the storage quality of ‘Xindaping' potato

  • LIU Rui ,
  • TAO Leren ,
  • WAN Kang
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  • (School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2020-09-13

  Revised date: 2020-10-10

  Online published: 2021-03-31

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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。

关键词： 微波; 马铃薯; 酶活性; 贮藏品质

本文引用格式

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 . DOI: 10.13995/j.cnki.11-1802/ts.025647

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.

Key words： microwave; potato; enzyme activity; storage quality

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