贮藏温度对雪莲果块根品质的影响

Effect of storage temperature on the quality of Yacon Tuber ( Smallanthus Sonchifoliusunder)

摘要: 本文研究了不同贮藏温度对雪莲果块根中总糖、低聚果糖、蛋白质可溶性固形物含量及果实硬度的影响,同时分析了多酚氧化酶、过氧化氢酶在不同贮藏温度下随时间的变化关系。结果显示,在贮藏过程中,贮藏温度越高,总糖、蛋白质含量降幅越大,降速越快,尤其是在前7d,而0℃和4℃的贮藏效果则相对较好,综合硬度和低聚果糖含量来考虑,4℃下贮藏效果较好。多酚氧化酶和过氧化物酶在4个贮藏温度下均呈现先升后降的趋势,且温度越高,酶活性峰值越早出现。

Abstract: In this paper, the change of contents of total sugar, fructo- oligosaccharide ( FOS) , protein, soluble solid, and the hardness of fruit affected by storage temperature were studied. Meanwhile, the activity of polyphenol oxidase ( PPO) and peroxidase ( POD) was also analyzed. The results showed that. the higher the storage temperature was, the greater and faster the contents of total sugar, protein declined in storage, especially, in first 7days.The better storage temperature was 0℃ and 4℃. Taking hardness and fructo- oligosaccharide ( FOS) as consideration, 4℃ was the best storage temperature.The activity of PPO and POD rose at first and then went down under 4 different storage temperatures.Interestingly, the higher the temperature was, the earlier the enzyme activity peak appeared.