真空包裝、氯化鈣及抗氧化劑對長形山藥塊莖保鮮之影響

Preservation of Yam Tubers as Influenced by Vacuum Packaging, Calcium Chloride and Antioxidants

范美玲(Mei-Ling Fan) ； 黃鵬(Peng Hwang)

《花蓮區農業改良場研究彙報》 11期 (1995/05) Pp. 19-27

https://doi.org/10.6957/RBHDAIS.199505.0019

摘要

氯化鈣處理可減輕長形山藥塊莖貯藏期間切口腐爛及失重情形之發生，但長形山藥各品種間，適當之氯化鈣處理濃度不盡相同。長形山藥塊莖貯藏期間使用PE膜或真空包裝均可有效地減少塊莖失重率，唯PE膜包裝者，會增加山藥塊莖的腐爛率，故長形山藥塊莖切塊後應採低溫真空包裝貯藏。而山藥塊莖削皮後最適當之處理為以0.05M檸檬酸浸泡一分鐘，再以真空包裝貯藏於5℃，則可維持櫃架壽命達30天以上。

關鍵字

山藥 ； 塊莖 ； 包裝 ； 酵素性褐變 ； 鈣 ； 檸檬酸 ； 維生素Ｃ

並列摘要

Soaking yam tubers in calcium chloride solution, the decrease in rotting rate and weight loss was found during storage. The optimum concentration of calcium chloride varied depending on cultivars. Less weight loss was found as tubers packed in PE film or vacuum packaging than unpacked. For PE film package inducing rotting, tubers stored at 5℃ with vacuum packaging is suggested. For prepeeling yam tubers, the treatment of soaking tubers in 0.05M citric acid solution for one minute, and then vacuum packaging is suggested. With the treatment, the shelf life could last to 30 days at 5℃.

並列關鍵字

Yam ； Tuber ； Package ； Enzymatic brown ； Calcium ； Citric acid ； Ascorbic acid