馬鈴薯凈菜的保鮮研究.pdf

1、湖南農(nóng)業(yè)大學(xué)碩士學(xué)位論文馬鈴薯凈菜的保鮮研究姓名：王娟慧申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：農(nóng)產(chǎn)品加工及貯藏工程指導(dǎo)教師：譚興和20070601AbstractPotatohasbeenthestaplefoodinthewesterncountries，becauseit’scharacteristiCSsuchascompletenourishment，strongadapabilityhighyieldsandsuitableforproce

2、ssingAlongwiththeacceleratedpaceoflife，thecombineofChineseandwestenlculture，thechangesofdietstllletUre，fresheatpotatobecomemo咒andmorepopularinpeoplebecauseoffreshcleanandconvenienceHoweverminimallyprocessedpotatoiseasybr

3、owningandtakesplaceaseriesofadversephysiologicalandbiochemicalresponsestoreducethevalueofgoodsandpotatoconsumptionvalue，beca腳thecellsofpotatoarehurtedbycuttingInlightoftheseproblems，thispaperusingdifferentvarietiesof丘esh

4、potatoesforlaWmaterialsstudiedpreservationmethodsofnonsulfuronsacidsalttoimprovingthefoodsafetyofminimallyprocessedpotatoproductsandextendtheshelflife1ThefleshkeepingofslicedPotatoBasedOiltheZhongshuNo3potato，thisresearc

5、husingorthogonalteststudiedtheeffectofbrowninginhibitor0nthepotatosliceswhichcomposedofmalicacid，sodiumDisoascorbateandcalciumchlorideTheresultsshowedthattheorderofimportanceofeachfactorWas：malicadidcalciumchloridesodium

6、DisoascorbateThehigheroftheconcentrationofmalicacidandcalciumthebetteroftheeffectofantibrowningandlowconcentrationsofsodiumDisoascorbateWassuitableThebestbrowninginhibitorwascomposedo￡15％malieacid03％sodiumDisoaseorbate03

7、％calciumchloride11增freshcutpotatotreatedwimthisbrowninginhibitorandsealedwithPEfleshkeepingfilmcouldbestoredatOCfor8daysandmaintainedbrightcolor，crisptestureThefxeshkeepingeffectWasinvestgatedbycombiningpotatovarieties，s

8、troragetemperaturesandchitosanconcentrationbasingontheuseofbrowninginhibitorOrthogonaltestresultsshowedthatAtlanticpotato’StotalsugarcontentandtheactivitiesofPPOWasthelowestIt’SantibrowningabilityandqualitywerethebestThe