冻藏温度对玛咖块根采后品质的影响

Effect of Frozen Storage Temperature on Quality of Postharvest Maca Tuber

DOI：10.3969/j.issn.1673-1689.2015.09.011

中文关键词: 玛咖 冻藏 品质 芥子油苷

英文关键词: maca, frozen, quality, glucosinolates

基金项目:

摘要点击次数: 204

全文下载次数: 689

中文摘要:

为研究玛咖块根采后不同冻藏温度条件下功能营养成分的变化规律，以及确定玛咖块根适宜的冻藏温度条件，对不同冻藏温度(-5、-10、-20 ℃) 下玛咖块根部分理化指标以及质构特性的变化进行了测定。结果表明，随着冻藏温度的降低，玛咖块根品质下降速率缓慢，-5℃冻藏下玛咖块根营养成分及功效成分损失率明显高于-10 ℃以及-20 ℃冻藏的玛咖块根。TPA(质构分析)结果表明，玛咖块根的硬度、耐嚼性以及回复性随着冻藏时间的延长均呈下降趋势，且冻藏温度越低，越有利于玛咖块根质构特性的维持。采用普通家庭冰箱的冷冻室(-20 ℃) 冻藏能够较大限度地保持玛咖块根的品质。

英文摘要:

This work was to evaluate the effect of storage temperature on the functional and nutritional quality of postharvest maca tuber. Results showed that the lower of the storage temperature，the slower of the quality drop with the loss of nutritional and functional components in maca tuber frozen at -5 ℃ being significantly higher than that at -10 ℃and -20 ℃. Moreover，the lower storage temperature was favorable to the texture including hardness，chewiness and resilience. With the frozen temperature of -20 ℃ in the household refrigerator，the maca tuber could maintain a good quality for 12 months.

查看全文 查看/发表评论 下载PDF阅读器