9 585-588 转584 基础研究 4+12 雪莲果与其鲜切产品贮藏技术的初步研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.6 雪莲果及其鲜切产品贮藏技术的初步研究 孟卫芹，王庆国 （山东农业大学食品科学与工程学院，山东泰安271018 ） 摘要：贮藏期间雪莲果容易裂果和腐烂。鲜切雪莲果容易腐烂，褐变也是影响其货架寿命的主要因素之一。实验研究了 雪莲果块根的适宜贮藏温度及温度和包装材料对鲜切雪莲果保鲜效果的影响。结果表明：5 ℃是雪莲果及其鲜切产品较适宜的贮藏温度，0.04~0.05 mm厚复合袋包装鲜切雪莲果可显著抑制失水、褐变及腐烂等现象的出现，明显延长其货架期。 关键词：雪莲果；鲜切；保鲜；技术 文章篇号：1673-9078(2010)6-585-588 Preliminary Studies on Postharvest Techniques of Yacon and its Fresh-cut Product MENG Wei-qin, WANG Qing-guo (College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China) Abstract: As yacon is easy to split and rot during storage and the shelf-life of its fresh-cut product was reduced mainly by browning and decay, we investigated the suitable storage temperature of intact yacon, and the effects of temperature and packages on quality of fresh-cut yacon. The results showed that the suitable storage temperature for both yacon and its fresh-cut product was 5 ℃and the best thickness of its fresh-cut product was 0.04~0.05 mm. Under the optimized conditions, dehydration of the fresh-cut yacon was retrained and its shelf-life was also prolonged. Key words: Yacon; Fresh-cut Product; Postharvest; Technique 585 雪莲果（俗名：Yacon ；学名：Smallanth 将在5 ℃和10 ℃条件下已贮藏60 us d 的雪莲果取出，挑选出无腐烂无霉变的立刻 Sonchifolius），又称雪莲薯、亚贡，或者阿 放入200 mg/L 、pH [1~2] 贡即“神果”之意，属菊科故又称为菊薯 。 7.0 的次氯酸钠溶液中浸泡（用盐酸调pH为7.0 稀奇雪莲果营养丰富，具有多种保健功能， ），时间为3 并有降低血糖和血脂，提高人体免疫等药理 min 。在低温下把雪莲果去皮，沿横向切成5~ [3] 作用，市场前景十分广阔 。 7 mm厚的片，再用50 鲜切果蔬（fresh-cut fruits and mg/L 的次氯酸钠漂洗，处理3 vegetables ）具有新鲜、方便、营养、可被1