食品与发酵工业2017，Vol.43Issue(9)：226-231,6.DOI:10.13995/j.cnki.11-1802/ts.014097
间歇热处理对鲜切甘薯贮藏品质的影响
Effects of intermittent heat treatment on the storage quality of fresh-cut sweet potato
摘要
Abstract
Effects of intermittent heat treatment on the storage quality of fresh-cut sweet potato were investigated by treating fresh-cut sweet potatoes with continuous heat treatment (48 ℃/5 min)or intermittent heat treatment (48 ℃/100 s +20 ℃/120 s +48 ℃/100 s +20 ℃/120 s +48 ℃/100 s +20 ℃/120 s).After drying at room temperature and packaged with Polyethylene bags with 10 slices in each bag.The sweet potato was then stored at 4 ℃,RH 90％-95％.The quality of fresh-cut sweet potato was tested during storage.After 12 days of storage,compared with the contral group,the color difference,weight loss and chilling injury index of sweet potato with continuous heat treatment group were lower than those with intermittent heat treatment group.Superoxide Dismutase activity(SOD),POD activity(POD) and CAT activity(CAT) of sweet potato in continuous heat treatment group were 1.35,1.22 and 1.23 times higher than those control group respectively.The differences are significant(p ＜ 0.05).The results show that continuous heat treatment can lighten chilling injury and keep storage quality.Compared with sweet potatoes in continuous heat treatment group,color differences and Malondialdehyde content of those in intermittent heat treatment group descend to 70.37％ and 66.37％,respectively.SOD activity,POD activity and CAT activity of sweet potato in intermittent heat treatment group are 1.21,1.27 and 1.29 times higher than those in continuous heat treatment group,respectively and the difference is significant(p ＜ 0.05).These results indicate that intermittent heat treatment is better than continuous heat treatment in improving preservation quality of fresh-cut sweet potato.关键词
鲜切甘薯/间歇热处理/贮藏品质/冷害/抗氧化酶活性Key words
fresh-cut sweet potato/intermittent heat treatment/storage quality/chilling injury/antioxidant enzyme activity引用本文复制引用
闫凯亚,张洪翠,蔡佳昂,王静雯,张敏..间歇热处理对鲜切甘薯贮藏品质的影响[J].食品与发酵工业,2017,43(9):226-231,6.基金项目
重庆社会事业与民生保障科技创新专项(cstc2015shms-ztzx80010) （cstc2015shms-ztzx80010）
