贮藏温度对玛咖块根采后品质的影响.pdfVIP

282 2013， 协，1. 34， NO.02 ※包装贮运 鲁田融事 贮藏温度对玛咖块根采后品质的影响 涂行浩，张 îf，.*， 郑华，张雯雯，李坤，徐涓 (中国林业科学研究院资源昆虫研究所，国家林业局特色森林资源工程技术研究中心，云南昆明 650224) 摘要z 为确定玛咖块根来后适宜的贮藏温度，延长流通和供应期，研究4、1O.C和20C贮藏时玛咖块根生理及品 质的变化规律。结果表明:与1O.C和20.C贮藏相比，低温(4C)贮藏能显著降低玛咖块根的质量损失率，延缓玛咖 块根中可溶性蛋白质、可溶性固形物以及芥子油昔含量的下降，同时有效抑制玛咖块根褐变及黑芥子酶活性，但不 同贮藏温度间总生物碱含量变化差异不显著(P0.05)。玛咖块根在4.C贮藏14d， .功效活性成分芥子油管含量仅下降 了3.8%，总生物碱含量下降14.6% ，效果好于10.C和20C 。 关键词:玛咖块根:贮藏温度:品质:保鲜 E旺ect of Storage Temperature on Postharvest Quality of Maca Tuber 串 TU Xing-hao , ZHANG Hong , ZHENG Hua , ZHANG Wen-wen , LI Kun , XU Juan (Research Institute of Resources Insec毡， Chinese Academy of Fores町， Research Center of Engineering and Technology on Forest Resources with Characteristics , State Fores位y Administration, Kunming 650224, China) Abstract: To explore 由e appropriate storage temperature for prolonged circulation and supply period , the effect of different storage temperatures on postharvest physiology and quality of maca tuber. Compared to 10 C and 20 .C , low temperaωm (4 C) storage were more effective in reducing the weight loss rate of maca tuber, delaying the decrease in the contents of soluble proteins , soluble solids and total glucosinolates , and inhibiting browning and myrosinase activity. The content of total alkaloids did not showed significantly di仔erent changes during storage at the different temperature (P0.05). After storage at 4 C for 14 days, the content of total glucosinolates declined only by 3.8% and the content of total alkaloids by 14.6%, while both p缸缸neters showed higher d巳creases during storage at 10 C and 20 C. Key words: maca; storage tempera如re; quality; prese凹ation