食品与发酵工业 >

2022 , Vol. 48 >Issue 9: 208 - 215

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030419

不同贮藏期马铃薯块茎鲜切后货架品质变化规律

  • 徐超 ,
  • 赵雅琦 ,
  • 王清 ,
  • 左进华 ,
  • 袁树枝 ,
  • 刘杰 ,
  • 严瑞河 ,
  • 封碧红
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  • 1(广西大学 农学院,广西 南宁,530000)
    2(北京市农林科学院农产品加工与食品营养研究所,蔬菜研究所,农业农村部蔬菜产后处理重点试验室,果蔬农产品保鲜与加工北京市重点试验室,农业农村部华北地区园艺作物生物学与种质创制重点试验室,农业农村部都市农业(北方)重点试验室,北京,100097)
    3(内蒙古华颂农业科技有限公司,内蒙古 赤峰,024000)
第一作者:硕士研究生(封碧红讲师为通信作者,E-mail:160390074@qq.com)

收稿日期: 2021-12-15

  修回日期: 2022-01-10

  网络出版日期: 2022-05-26

基金资助

国家自然科学基金项目(31960618,31772022,32001763);财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-23);北京市农林科学院协同创新中心建设项目(KJCX201915);北京市农林科学院创新能力建设专项(KJCX20220418,20210402,20200427,20210437);北京市农林科学院青年基金项目(QNJJ202235);优质专用型马铃薯新品种培育(2020GG0221)

收起

Shelf quality changes of fresh-cut potatoes during storage

  • XU Chao ,
  • ZHAO Yaqi ,
  • WANG Qing ,
  • ZUO Jinhua ,
  • YUAN Shuzhi ,
  • LIU Jie ,
  • YAN Ruihe ,
  • FENG Bihong
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  • 1(College of Agriculture, Guangxi University, Nanning 530000, China)
    2(Institute of Agricultural Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Vegetable Research Institute, Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China),Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China)
    3(Inner Mongolia Huasong Agricultural Technology Co.Ltd., Chifeng 024000, China)

Received date: 2021-12-15

  Revised date: 2022-01-10

  Online published: 2022-05-26

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摘要

为预防过度贮藏造成马铃薯鲜切产品浪费,该实验以‘华颂七号’马铃薯为研究对象,研究了0、30、60、90 d 4种马铃薯块茎贮藏时间对其鲜切产品货架期品质的影响。结果表明,随着马铃薯块茎贮藏时间的延长,其鲜切产品货架期缩短,a*值、褐变指数、乙烯释放量、呼吸强度、木质素含量增加;L*值、硬度、酚类物质及类黄酮含量呈下降趋势;苯丙氨酸解氨酶、4-香豆酸辅酶A连接酶、肉桂酸羟化酶、过氧化物酶以及多酚氧化酶活性随着货架期的延长而增强。相关性分析发现,绿原酸是其鲜切产品货架期间酶促褐变的主要底物。综上,贮藏时间越长的马铃薯其鲜切产品货架期越短,贮藏30 d内其货架期为3 d,贮藏60、90 d的马铃薯其鲜切产品货架期为1~2 d,贮藏时间越短的马铃薯块茎在进行鲜切加工后越能有效地保持产品的品质,延长其货架期。该研究明确了不同贮藏期马铃薯块茎鲜切产品的品质劣变规律,为制定合理的鲜切产品货架销售方案提供参考依据。

关键词： 马铃薯; 褐变; 鲜切; 品质; 酚类物质

本文引用格式

徐超 , 赵雅琦 , 王清 , 左进华 , 袁树枝 , 刘杰 , 严瑞河 , 封碧红 . 不同贮藏期马铃薯块茎鲜切后货架品质变化规律[J]. 食品与发酵工业, 2022 , 48(9) : 208 -215 . DOI: 10.13995/j.cnki.11-1802/ts.030419

Abstract

To prevent the waste of fresh-cut potato products caused by excessive storage, the effect of different storage times 0, 30, 60, and 90 d on the quality of fresh-cut potato was investigated with ‘Huasong No. 7’ in this study. The results showed that with the extension of potato tuber storage time, the shelf life of potato chips was shortened. The a* value, browning index, ethylene release and lignin content increased, while the L* value, respiratory intensity, hardness, phenols, and flavonoids content decreased. Moreover, the activities of phenylalanine ammonia-lyase, 4-coumaric acid CoA ligase, cinnamate hydroxylase, peroxidase and polyphenol oxidase increased with the shelf life of the products. Further correlation analysis showed that chlorogenic acid was the main substrate of enzymatic browning during fresh-cut product shelf life. In conclusion, the longer the storage time, the shorter the shelf life of fresh-cut potato. The shelf life was 3 d after stored 30 d and was about 1-2 d after stored 60 d and 90 d. The potato tubers with shorter storage time can be cut more effectively. This study clarified the quality deterioration law of potato tuber fresh-cut products in different storage periods, and provided a reference basis for formulating a reasonable shelf sales plan of fresh-cut products.

Key words： potato; browning; fresh-cut; quality; phenolics

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