食品与机械2025，Vol.41Issue(8)：93-99,7.DOI:10.13652/j.spjx.1003.5788.2024.81093
保鲜方式对鲜切马铃薯品质的影响
Effect of preservation methods on the quality of fresh-cut potatoes
摘要
Abstract
[Objective]To obtain the best preservation technology of fresh-cut potatoes.[Methods]'Dutch 15'potatoes were taken as the research object.The quality of fresh-cut potatoes under vacuum packaging(VP)and atmospheric PET packaging is evaluated after 72 hours of storage at 4 and 20℃.Parameters such as mass loss rate and hardness and changes in appearance and color are measured.The effects of immersion treatments with different concentrations of ascorbic acid(AsA)on the preservation of fresh-cut potatoes are investigated.Finally,the synergistic preservation effect of VP and 0.5 g/100 mL AsA on fresh-cut potatoes is evaluated.[Results]The combination of VP and 4℃storage better maintains the hardness of fresh-cut potatoes,slows down the decline in brightness and total color difference,and reduces the mass loss rate during storage.The 0.5 g/100 mL AsA treatment significantly delays the browning of fresh-cut potatoes.When VP is combined with 0.5 g/100 mL AsA treatment under 4℃storage conditions,fresh-cut potatoes exhibit the lowest mass loss rate and the best color retention.[Conclusion]The best preservation conditions for fresh-cut potatoes are 0.5 g/100 mL AsA treatment plus VP and subsequent storage at 4℃.关键词
鲜切马铃薯/真空包装/常压包装/抗坏血酸/贮藏温度/质量损失/硬度/色泽Key words
fresh-cut potatoes/vacuum packaging/atmospheric packaging/ascorbic acid/storage temperature/mass loss/hardness/color引用本文复制引用
魏心怡,刘树滔,方榕辉..保鲜方式对鲜切马铃薯品质的影响[J].食品与机械,2025,41(8):93-99,7.基金项目
福建省科技计划项目(编号:2023N0001) （编号:2023N0001）
福州大学至诚学院科教创新群体培育项目(编号:ZCKC23015) （编号:ZCKC23015）
