川中丘陵区冬作不同品种马铃薯鲜切加工适宜性评价

以四川省川中丘陵区冬作马铃薯10个主栽品种为试验材料,考察了不同品种经鲜切加工后常温贮藏条件下总体感官质量、切片表面色差、褐变度和多酚氧化酶活性。结果表明,不同品种鲜切马铃薯在贮藏过程中各项指标均存在明显差异;中薯2号在贮藏过程中总体感官值相对较高,常温贮藏至第4 d时仍具有一定的商品性,而川芋802在贮藏至第2 d时外观商品性就接近5分(商品临界点);中薯2号和川芋10号的色差变化值相对较小,而川芋50和川芋802变化较大;川芋10号、费乌瑞它和青薯9号贮藏过程中褐变度相对较低;对PPO活性进行聚类分析将10个供试品种分为两个大类;综合多项测试指标表明,中薯2号和川芋10号鲜切加工后常温贮藏过程中产品品质较好,抗褐变能力较强,而川芋802和川芋50较易发生褐变,该研究结果可为马铃薯鲜切加工原料的选择提供参考依据。

Evaluation Different Varieties of Potato Suitable for Fresh Cutting in Winter in Hilly Area of Central Sichuan

Ten main varieties of winter potato in the hilly area of Sichuan Province were used as experimental materials. The total sensory quality,surface color,browning degree and polyphenol oxidase activity of different varieties under normal temperature storage conditions were investigated. The results showed that there were significant differences in the indexes of fresh-cut potatoes of different varieties during storage. Zhongshu No. 2 had a relatively high overall sensory value during storage. It was still commercially available when stored at room temperature until the fourth day,while Chuanyu No.802 had poor commercial appearance when stored on the second day. The variation of color difference between Zhongshu No. 2 and Chuanyu No. 10 was relatively small,while the changes of Chuanyu No. 50 and Chuanyu No. 802 were large. The degree of browning during storage of Chuanyu No. 10,Favourite and Qingshu No. 9 were lower than other varieties. Cluster analysis based on of PPO activity showed that 10 varieties were divided into two major categories. The comprehensive test results showed that the fresh cut products of Zhongshu No. 2 and Chuanyu No. 10 had better quality and stronger resistance to browning during storage at 20 ℃,while the browning of Chuanyu No. 802 and Chuanyu No. 50 were more prone to browning. This paper provided reference for the selection of raw materials for fresh-cut potato.