| 热处理对木薯的保鲜效果研究 |
| |
| 引用本文： | 蔡坤,李开绵,陈松笔.热处理对木薯的保鲜效果研究[J].热带农业科学,2016(2):77-82. |
| |
| 作者姓名： | 蔡坤 李开绵 陈松笔 |
| |
| 作者单位： | 中国热带农业科学院热带作物品种资源研究所 海南儋州 571737 |
| |
| 基金项目： | 国家“十二五”科技支撑计划课题-农村领域(No.2012AA101204-20)；和海南省自然科学基金项目(No.313070)。 |
| |
| 摘 要： | 为研究热处理对木薯鲜薯储存后品质的影响,本文以华南9号木薯鲜薯为实验材料,将其分别置于50、60和70℃的热水中浸泡5 min后沥干,PE袋真空包装后置于4℃冷库中贮藏,每2 d测定其相关生理生化指标。结果表明,适当的热处理可抑制微生物繁殖、延缓褐变、保持鲜薯的感官品质,对鲜薯有较好的保鲜效果;其中60℃热水浸泡处理5 min对鲜薯的保鲜效果最好,其能在0~4℃冷库中贮藏10 d仍维持鲜薯较好的品质。
|
| 关 键 词： | 木薯 保鲜 热处理 贮藏品质 |
Effects of Heat Treatment on Preservation and Quality of Fresh Cassava Root |
| |
| Abstract: | The fresh root of the cassava variety South China NO.9 were immersed in hot water of 50, 60 and 70℃ for 5 minutes. Then they were drained and were put in cold storage at 4 ℃ by enclosed with vacuum bags. After 2, 4, 6, 8 and 10 days, the physiological and biochemical indexes were assayed. The results showed that the appropriate heat treatment could not only inhibit the development and reproduction of microbial that could made the fresh cassava root rotten, and at the same time, could delay the browning of the fresh root and keep the cassava root fresh and had well sensory quality. Among the three treatment, at 60℃ for 5 min worked best, after the treatment, the cassava root could be preserved 10d at 4℃ and still fresh. |
| |
| Keywords: | cassava fresh preservation heat treatment storage quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
