论文部分内容阅读
在温度4℃和10℃(冷库贮藏)条件下贮存的紫薯、红薯、白薯,通过检测贮存过程中水分、淀粉、还原糖含量、PPO活性和质构等指标,研究贮藏温度对其品质的影响,为甘薯贮存及加工提供参考。结果表明:贮藏温度对甘薯水分、淀粉和还原糖含量,PPO活性,及硬度、咀嚼性等指标影响显著(P<0.05),对弹性、粘结性影响无显著差异(P>0.05)。贮藏温度4℃比10℃能够更好地保持甘薯的品质。本研究为甘薯贮存及加工提供参考。
The sweet potato, sweet potato and sweet potato stored under the conditions of 4 ℃ and 10 ℃ (cold storage) were used to study the effects of storage temperature on the quality of the sweet potato, sweet potato and sweet potato during storage by measuring the content of water, starch, reducing sugar, PPO activity and texture during storage Influence, provide a reference for sweet potato storage and processing. The results showed that storage temperature had significant effects on water content, starch and reducing sugar content, PPO activity, hardness, chewiness and other indexes (P <0.05), but no significant difference in elasticity and cohesion (P> 0.05). Storage temperature 4 ℃ than 10 ℃ to better maintain the quality of sweet potato. This study provides a reference for sweet potato storage and processing.