采收前固化:热带条件下甘薯根茎表皮附着、化学成分和保质期的影响

A. Parmar, S. Kirchner, B. Sturm, O. Hensel
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引用次数: 5

摘要

摘要:红薯根茎擦伤(表皮损伤)是红薯收获后常见的严重问题。在工业化国家,红薯在收获后进行腌制,以促进皮肤增韧和伤口愈合。然而,在发展中区域,几乎没有采取这种做法。采收前养护(PHC),即在采收前对甘薯进行落叶处理,是采收后养护的潜在替代方法。在埃塞俄比亚南部进行了实地试验。根分别接受3、7、10、14天的PHC处理,0天作为对照。测定了薄壁组织和周皮的粘附性和化学成分(灰分、粗纤维、粗蛋白质、干物质和淀粉)。在环境条件下进行了30天的储存试验。各组间皮肤粘连均显著增加。第14天皮肤粘连达到最大值(358.92 mm .m);PHC治疗7天后,无明显变化。根系干物质和灰分含量不受处理的影响。处理过的样品外周粗纤维增加,表明木质化。PHC作用3 d后,薄壁组织粗蛋白质浓度突然下降(5.19% ~ 2.32%)。连续饲养后,粗蛋白质从第3天开始增加,表明蛋白质代谢活跃。淀粉是影响甘薯口感和加工的最重要成分,PHC对其没有影响。经过PHC处理10天和14天的根在储存30天后的重量损失明显降低,有可能延长保质期。
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Pre-harvest Curing: Effects on Skin Adhesion, Chemical Composition and Shelf-life of Sweetpotato Roots under Tropical Conditions
ABSTRACT Excoriation (skinning injury) is a serious post-harvest problem for sweetpotato roots. In industrialized countries, sweetpotatoes are exposed to post-harvest curing to facilitate skin toughening and wound healing. However, in developing regions, such a practice is barely undertaken. Pre-harvest curing (PHC), where sweetpotatoes are subjected to defoliation before harvest, is a potential alternative to post-harvest curing. A field trial was conducted in southern Ethiopia. Roots underwent PHC treatment for 3, 7, 10, and 14 days, with 0 days as a control sample. Skin adhesion and chemical composition (ash, crude fibre, crude protein, dry matter, and starch) of the parenchyma and the periderm were measured. Storage testing at ambient conditions for 30 days was conducted. Skin adhesion among all the treatments was significantly increased. The maximum skin adhesion was observed after 14 days (358.92 mN.m); however after 7 days of PHC, no significant change occurred. Root dry matter and ash content remained unaffected by the treatments. An increase in periderm crude fibre was observed for treatment samples, indicating lignification. Parenchyma crude protein concentration demonstrated a sudden drop in value from the control to 3 days of PHC (5.19 to 2.32%). For successive durations, crude protein started to increase from 3 days, demonstrating an active protein metabolism. Starch, the most important constituent affecting palatability and processing of sweetpotato, was not affected by PHC. Roots subjected to PHC for 10 and 14 days presented a potential for enhancing shelf life by having a significantly lower weight loss after 30 days of storage.
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