去皮山药的护色保鲜包装研究

为了解决去皮山药易褐变的问题，利用糖或碱溶液对去皮山药进行浸泡处理，根据山药的褐变度分别得出最佳的浸泡液组成；根据单因素试验结果制成糖碱复合浸泡液对去皮山药进行预处理，再分别选用生物气调保鲜膜、百合保鲜膜、普通PE保鲜膜对其进行包装，通过对山药的色差、硬度、失重率及菌落总数的测定，研究不同保鲜膜对山药的保鲜效果。研究表明：质量分数为9%的糖溶液、pH值为9的碱溶液对山药的护色效果较好；生物气调保鲜膜对山药的保鲜效果较好。

Study on Color-Preserving and Fresh-Keeping Packaging of Chinese Yam

In order to solve the problem of easy browning of peeled Chinese yam, the sugar or alkali solution was used to soak the peeled Chinese yam, and the best soaking solution was obtained according to the browning degree of the Chinese yam. According to the results of single factor experiment of sugar alkali compound soaking solution of pre-treating the peeled Chinese yam, the peeled Chinese yam was packaged with the biogas-conditioning cling film, the lily cling film and the ordinary PE cling film respectively. The preservation effects of different cling films on Chinese yam were studied through the chromatic aberration, hardness, weight loss rate and the total number of colonies of performance measurement. The results showed that 9% sucrose solution and the pH value of 9 alkali solution achieved good color preservation effect, and biogas-conditioning cling film performed good preservation effect on Chinese yam as well.