【摘要】 目的:研究18,10,4℃3个贮藏温度下鲜切马铃薯的生理生化变化;方法:测定颜色、硬度、呼吸强度、VC含量、总酚和丙二醛含量以及多酚氧化酶、过氧化物酶活性的变化;结果:切割引起的伤害会导致马铃薯的呼吸强度增强,诱导了与褐变相关酶的活性增加,促使切割马铃薯褐变的发生,颜色变差,硬度下降,总酚含量增加,但这种伤害也使鲜切马铃薯VC含量增加。18℃条件下,鲜切马铃薯的品质在第3天便开始下降;10℃条件下,鲜切马铃薯的品质在第5天开始下降,4℃条件下,鲜切马铃薯的品质在贮藏期内(6d)一直保持良好;结论:低温贮藏能够有效地保持鲜切马铃薯的品质。更多还原

【Abstract】 Objective:Study on physic-biochemical changes of fresh-cut potatoes was carried out at 4,10 and 18 ℃;Methods:The color,firmness,respiration rate,vitamine C content,total phenols content,malondialdehyde content were analyzed.The polyphenol oxidase(PPO)and peroxidase(POD)activities were also determined;Results:The experiment results indicated that cutting induced the increase in respiration rate and these enzymes activities related to browning reactions,and hence caused the surface browning and decrease in firmness and increase in total phenols content of fresh-cut potatoes.Meanwhile cut-damage led to increase in vitamine C content due to possible injury heal.The quality of fresh-cut potatoes began to decrease at third day at 18 ℃ and at fifth day at 10 ℃,however the quality of fresh-cut potatoes did not show any deterioration over storage period(6 d)at 4 ℃;Conclusion:It suggested that low temperature storage of fresh-cut potato could be crucial for keeping its quality.更多还原