【作者】 尹秀华；

【导师】 林莹；

【作者基本信息】 广西大学 ， 制糖工程， 2011， 硕士

【摘要】 选取木薯品种SC9、SC205及品种GR891为研究对象,探索了三个品种在生长期分别为6-11个月的品质特性和淀粉特性。其中,品质特性包括鲜薯水分含量、淀粉含量及单宁含量,淀粉特性包括恩氏粘度、峰值粘度及糊化温度。在木薯的贮藏过程中,以失重率、呼吸强度、淀粉含量及可溶性总糖含量和感官品质评价为指标,评价木薯的贮藏性能,并研究了半气调法、亚硫酸钠处理法和沙藏法对木薯主要贮藏品质如失重率、呼吸强度及品质感官的影响,以期找到适合木薯贮藏的方法。不同品种的木薯品质特性及淀粉特性受生长期的影响表现出来的特性不一样,可根据其表现出来的特性,选择合适采收的季节以提高木薯的商品价值。SC9在生长期为10个月时,采收可获得最高的淀粉含量；SC205在生长期为6至9个月均可采收,GR891的采收期可从第6个月开始一直持续到第11个月。木薯在采后第一天失水最严重,失重的快慢与品种表皮及自身进行的生命活动强弱有关,GR891失水最严重。木薯在贮藏第2天出现呼吸高峰值,呼吸强度随贮藏期的延长而逐渐减弱,变化趋势因品种的差异略有不相同,GR891的呼吸强度最大。随着贮藏期的延长,木薯淀粉含量先下降后上升的趋势。三个品种发生生理变色的性状各不相同,木薯的贮藏性能与水分散失、呼吸作用、淀粉及糖的变化密切相关,感官品质作为最终的综合评判,GR891的贮藏性能在三个品种中是最差的,而SC9和SC205贮藏性能相当。对于木薯的失重,沙藏可使木薯的失重率降低到0-0.5%,是抑制木薯在贮藏过程中失水严重的最好方法。无论采用什么方式的贮藏,对木薯呼吸机制均没有改变,沙藏可明显降低木薯的呼吸作用,其最高峰比半气调及亚硫酸钠处理的木薯最高峰低了50 C02mg/(kg·h)。亚硫酸钠处理可延缓木薯的生理变色,但不能最终抑制；沙藏在8天内可完全抑制木薯的生理变色。因此,沙藏是贮藏木薯最佳的选择。更多还原

【Abstract】 Cassava varieties SC9, SC205 and varieties GR891 are selected to the research. The quality characteristics, including moisture content of fresh cassava, starch and tannin content, and starch properties, including a viscosity, peak viscosity and pasting temperature,of these three varieties in the growing season from 6 to 11 months are explored. Weight loss, respiration, starch and soluble sugar content and quality of sensory evaluation index was evaluated cassava storage performance. in order to find a suitable method of storage of cassava, the half-atmosphere method, sodium sulfite treatments and sand storage method of cassava Quality, such as weight loss rate of major storage, respiration and sensory quality effects, was studied.In order to enhance the commercial value of cassava the appropriate harvest season was selected by the quality characteristics of different varieties of cassava and starch characteristics shown by the growth period of different characteristics. In order to obtain the highest starch content, the SC9 should be harvested in the growth period of 10 months, while SC205 in the growth period of 6 to 9 months, and GR891 from 6 months continues to 11 months.The water loss in the most serious on the first day of cassava post-harvest, and the speed of weight loss was related with the variety of its skin and strength of the life activities. GR891 was the most serious in water loss.Respiratory peak was appeared on the second day in the storage of cassava,and breathing intensity was gradually weakened with the extension of storage time, species of cassava was differences in trends slightly,and breathing intensity of GR891 was the strongest. Cassava starch content was decreased and then rising with the extension of storage period. The three varieties of cassava was different in physiological colors,and the storage performance was closely related to water loss, respiration, changes in starch and sugar. The sensory quality as a final comprehensive evaluation, storage performance of GR891 in the three varieties is the most Poor, while SC9 and SC205 are equated. The weight loss for cassava, was downed to 0-0.5% weight loss by sand reservoir, which is the best way to curb water loss during storage of cassava. Regardless of what way the storage of cassava,the respiratory mechanisms are not changed. Sand storage can significantly reduce the respiration of cassava, the highest peak was 50 CO2mg/ (kg-h) lower than half of atmosphere and sodium handling. Sodium cassava processing can delay the physiological color, but not the final suppression; the physical color of cassava was completely inhibited in 8 days by the sand reservoir. Therefore, sand reservoir is the best option for storage of cassava.更多还原