【摘要】 主要研究了切割山药片在贮存期间的色泽变化,以及护 色剂对这种颜色变化的影响。结果表明,切片山药在贮藏 期间Hunter L值下降,a和b值增加;温度是影响山药色 泽的主要因素,在10℃下,用市售聚乙烯自封袋包装的切 割山药的货架期为2-3d,而2℃下的货架期为5-7d;柠檬 酸和Vc对切片山药都有不同程度的护色作用,护色液以 1％柠檬酸+1％Vc+1％氯化钙的复合溶液效果最好。更多还原

【Abstract】 Color changes of freshly sliced yam during storage at low temperature and effect of antistaling agents on it were investigated. It showed that Hunter L value decreased and a or b increased. Temperature might play an important role in color changes of sliced yam. It showed 2-3 days and 5-7 days storage at 10℃ and 2℃, respectively. Citric acid and ascorbic acid were beneficial to the colors of sliced yam. Citric acid plus ascorbic acid at 1% concentration with or without calcium chloride gave the best color in this experiment.更多还原