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| 山药不同处理方式的保存效果 |
| Preservation Effect of Chinese yam by Different Treatment Methods |
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| DOI： |
| 中文关键词: 山药 切片 外观指标 可溶性蛋白质 可溶性糖 |
| 英文关键词:Keywords: Chinese yam slicing appearance index soluble protein soluble sugar |
| 基金项目:云南省高水平大学园艺学创新人才培养基地建设项目（云教高[2015]57号）。 |
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| 中文摘要: |
| 运用涂抹草木灰、石蜡及自然干燥、吹风机干燥等方法对山药茎段切口进行处理，研究不同切口处理方式对山药外观及品质的影响；比较不同浓度壳聚糖与15%柠檬酸组合对切片的保鲜影响，进行山药茎段切口处理方法及切片表面处理方法的筛选。结果表明：室温下涂抹草木灰对鲜切山药茎段的贮藏效果最好；4 ℃条件下，15%柠檬酸＋0.5%壳聚糖处理对山药切片的保鲜效果最好。 |
| 英文摘要: |
| Abstract: In order to screen the treatment method of the stem segment and the surface treatment method of the slices of Chinese yam, the effect of different incision treatments on the appearance and quality of Chinese yam was studied by applying the methods of plant ash, paraffin wax, natural drying and drying by hair dryer, and the effects of the combination of different concentrations of chitosan and 15% citric acid on the freshness of the slices were also compared. The results showed that applying plant ash at room temperature had the best storage effect on the stem segment of fresh-cut Chinese yam. Under the condition of 4 ℃, 15% citric acid ＋0.5% chitosan treatment had the best fresh-keeping effect on yam slices. |
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