Study on influence of ice- temperature storage on yacon quality
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摘要: 本文研究了雪莲果在普通冷藏(4℃)和冰温贮藏(0℃)条件下果实生理与贮藏品质的变化。结果表明:与冷藏相比,低温驯化结合冰温贮藏处理能对延缓雪莲果硬度的下降,减少低聚果糖和水分的损失均有明显效果。在贮藏90d时,经低温驯化的雪莲果的硬度为1974.59g,低聚果糖含量为70.44mg/g,水分含量为84.93%,还原糖含量为27.64mg/g,维生素C含量51.38μg/g,而直接冷藏的值依次为1862.11g,67.28mg/g,84.21%,25.53mg/g,50.25μg/g。研究表明雪莲果经低温驯化结合冰温贮藏的效果优于直接冰温贮藏的效果。Abstract: The changes of physiological and storage quality of yacon at cool storage ( 4℃) and ice- temperature storage ( 0℃) conditions were investigated in this paper.The results showed that the hardness and the contents of fructo- oligosaccharide and moisture were decreased more significantly by cold acclimation combined with icetemperature storage than ordinary cool storage. On the 90 thday of storage, it showed 1974.59 g by hardness, 70.44 mg / g by fructo- oligosaccharide content, 84.93% by water content, 27.64 mg / g by reducing sugar content and 51.38μg / g by ascorbic acid content. However, the result by cool storage was 1862.11 g, 67.28 mg / g, 84.21%, 25.53 mg / g and 50.25μg / g in turns. As a result, it could be concluded that cold acclimation combined with ice-temperature storage was better for the quality of yacon than ice- temperature storage alone.
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Keywords:
- yacon /
- ice-temperature storage /
- cool storage
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