黃藤心貯存壽命與橫切面褐變之研究

Studies on the Shelf Life and the Browning on Cross Section Area of Yellow rotang palm

劉啟祥(Chie-Hsiang Liu)

《花蓮區農業改良場研究彙報》 19期 (2001/11) Pp. 13-23

https://doi.org/10.6957/RBHDAIS.200111.0013

摘要

調查市售之黃藤心外觀品質，並進行貯存壽命與褐變之初步研究。黃藤心在常溫（約20－25℃）下貯存壽命為五至七日，因為發生褐變或纖維化的現象－包括顏色明度（L值）由80下降至29，以及截切值由4400g上升至大於25000g，導致黃藤心無法食用。良好的栽培管理有利於產品的貯存銷售，粗的黃藤心貯存七日後仍可維持52%的可食用比率，而較細的黃藤心則只剩餘30%。黃藤心受傷部位的褐變屬於酵素性褐變，浸水隔絕氧氣的處理比55℃處理30秒、85℃處理10秒以及5℃低溫保存的處理有更好的抑制效果。

關鍵字

黃藤 ； 貯存壽命 ； 褐變

並列摘要

The characters of yellow rotang palm saled on market was studied, and it was also studied on the shelf life and the borwning reaction on yellow rotang palm cross section area. The shelf life of yellow rotang palm which was stroaged at room temperature was 5 to 7 days. It was turned into uneatable when the happeness of browning or fibrous, including the ”L” value of color was dropped sharply from 80 to 29, and the value of cutting force was rosed to larger than 25000g from 4400g. A better cultivation was good at maintained of quality during the saled on market, under 7 days storaged, the eatable section percentage was 52% in thicker yellow rotang palm, and the percentage of the thinner one only was about 30%. The browning reaction of yellow rotang palm corss section area belonged to enzymatic browning. The different temperature treatment which contained 55℃water treated 30 sec, 85℃ water treated 10 sec, and storaged at 5℃ had no efficacy in the inhibition of cross section area browning, but which was keeped soaking in water was an effectual prevention for it. The browning reaction of cross section area seemed different from the browning happened while storage period.

並列關鍵字

yellow rotang palm ； shelf life ； borwning