鲜切马铃薯贮藏过程中质构品质变化分析

摘  要：通过对马铃薯预处理方法的研究确定适合鲜切马铃薯在贮运过程中保鲜的处理方式，应用质构仪对鲜切马铃薯贮藏过程中的质构品质进行研究，为鲜切马铃薯在生产和销售过程提供理论依据和技术指导。结果表明，混合保鲜液处理有效地延缓了鲜切马铃薯的硬度、弹性、咀嚼性的下降速度；质构指标的变化也客观地反映了鲜切马铃薯的品质变化，质构指标可以用于衡量和评价鲜切马铃薯的品质，质构仪能够用于鲜切马铃薯的生产和贮运过程。
关键词：鲜切马铃薯、护色保鲜、护色液、质构品质

Analysis of Changes on Texture Quality of Freshcut Potato During Storage
Abstract：Changes of texture properties of fresh-cut potato were monitored and compared with texture analyzer during storage,and experiment of preservative processing of resh-cut potato ,in order to provide theoretical and technological guidance for production and sale.The results indicated that mixed preservative solution treatment effectively stayed the decrease of hardness springiness and chewiness of fresh-cut potato during storage.Changes of texture index objectively reflected the quality changes of fresh-cut potato.So texture index can be used to measure and evaluate the quality of fresh-cut potato.
Key words：Fresh-cut potatoes, fresh color protection, color liquid and texture quality

目    录    7900字
摘要…………………………………………………………………………………………1
关键词………………………………………………………………………………………1
1  前言……………………………………………………………………………………1
1  材料与方法……………………………………………………………………………2
1.1  试验材料………………………………………………………………………………3
1.2  试验试剂………………………………………………………………………………3
1.3  仪器设备………………………………………………………………………………3
1.4  工艺流程………………………………………………………………………3
1.5  试验设计………………………………………………………………………………4
1.5.1  单因素试验设计……………………………………………………………………4
1.5.2  正交试验设计………………………………………………………………………4
1.5.3  鲜切马铃薯在贮藏过程中质构的研究……………………………………………5
1.6  质量评价指标…………………………………………………………………………5
1.6.1  感官评价指标………………………………………………………………………5
1.6.2  几种质构指标………………………………………………………………………5
2  结果与分析………………………………………………………………………………5
2.1  单因素试验结果与分析………………………………………………………………5
2.2  正交试验结果与分析…………………………………………………………………8
2.3  鲜切马铃薯贮藏过程中质构的研究结果与分析……………………………………8
2.3.1  鲜切马铃薯贮藏过程中硬度的变化………………………………………………9
2.3.2  鲜切马铃薯贮藏过程中弹性的变化………………………………………………9
2.3.3  鲜切马铃薯贮藏过程中咀嚼性的变化…………………………………………10
2.3.4  鲜切马铃薯贮藏过程中感官品质的变化………………………………………10
3  结论……………………………………………………………………………………10
参考文献 ………………………………………………………………………11
致谢……………………………………………………………………………12