陕西师范大学学报（自然科学版）2025，Vol.53Issue(3)：21-31,11.DOI:10.15983/j.cnki.jsnu.2025203
不同贮藏温度下鲜切芋艿的品质变化及其货架期预测模型
Quality changes and shelf life prediction model of fresh-cut taro at different storage temperatures
摘要
Abstract
To improve the sensory quality of fresh-cut 'Liu Yue Hong' taro during storage,this study investigated the effects of different storage temperatures on the quality and shelf life of fresh-cut taro treated with L-ascorbic acid(AA)and ultrasound(US).After soaking the test materials in a 2％ AA solution for 15 min,US treatment was applied,and the effects of four different storage temperatures(4,9,15,25 ℃)on the quality of fresh-cut taro were analyzed.Shelf life prediction models for fresh-cut taro were established based on the above results.The results showed that fresh-cut taro quality deterioration can be significantly delayed at 4 ℃ after AA and US treatment,which mainly reflected in the inhibition of browning and weight loss,slowing down the declination of hardness and pH value,maintaining the integrity of cell membrane and high sensory score,and extending storage period.Kinetic models combined with Arrhenius equation were used to predict the shelf life of fresh-cut taro.The relative errors between the measured values and the predicted values were all within±10％,indicating that the established models can effectively predict the shelf life of fresh-cut taro within the temperature range of 4～25 ℃.In conclusion,the optimal storage temperature for fresh-cut taro treated with AA and US was 4 ℃,and its shelf life was 20 d under this condition.This study provides a reference for the preservation and storage of fresh-cut taro.关键词
'六月红'芋艿/L-抗坏血酸/超声/贮藏品质/货架期预测模型Key words
'Liu Yue Hong' taro/L-ascorbic acid/ultrasound/storage quality/shelf life prediction model分类
轻工纺织引用本文复制引用
陈琳,连伊阳,陈琳琳,章敏,朱志远,陈炳智,傅海庆,江玉姬..不同贮藏温度下鲜切芋艿的品质变化及其货架期预测模型[J].陕西师范大学学报（自然科学版）,2025,53(3):21-31,11.基金项目
福建省科协永定芋科技小院(农技协发字[2023]23号) （农技协发字[2023]23号）
