不同貯藏溫度與貯藏期對烤藷品質之影響

Effects of Storage Temperature and Duration on the Quality of Baked Sweet Potato

利幸貞(Hsin-Chen Li)

《作物、環境與生物資訊》 11卷4期 (2014/12) Pp. 195-202

https://doi.org/10.30061/CEB.201412_11(4).0002

摘要

烤藷係甘藷的一種加工產品，然可能因為鮮藷不同貯藏溫度及貯藏期而逐漸改變其初始品質。本研究乃以不同貯藏溫度（10、15及20℃）與貯藏期（0、2、4、6及8wk）處理，探討不同甘藷品種（「台農57號」、「台農66號」及「台農73號」）在貯藏期間烤藷品質的變化。試驗結果顯示，烤藷的可溶性糖含量受貯藏溫度處理與貯藏期影響顯著，且品種間含量亦有顯著差異。而烤藷的水分、澱粉與灰分含量及烤藷塊根失重率，則明顯受到貯藏期影響，且品種間存在顯著差異。將不同甘藷品種、貯藏溫度及貯藏期三個因子進行變方分析，結果顯示烤藷之水分與澱粉含量受品種及貯藏期影響顯著，且品種與貯藏溫度、貯藏溫度與貯藏期之交感效應顯著；可溶性糖含量受品種、貯藏溫度及貯藏期影響顯著；灰分含量受品種及貯藏期影響顯著，受溫度影響不顯著；澱粉糖化酵素活性在品種、貯藏溫度及貯藏期三個處理因子之效應顯著，且各處理因子間具明顯交感效應。「台農66號」及「台農73號」澱粉糖化酵素於10℃貯藏溫度處理下第4週活性明顯下降，應是試驗用鮮藷貯藏期間低溫所影響。甘藷原產熱帶，「台農57號」、「台農66號」及「台農73號」鮮藷並不適合於低溫（10℃）貯藏環境。而20℃貯藏溫度處理則鮮藷呼吸速率提高、塊根乾物率下降，且因失水造成塊根表皮皺縮，貯藏後期易發芽，顯示鮮藷在貯藏上有品質劣化及病蟲害造成耗損的風險。綜合本試驗結果，雖然鮮藷塊根經過貯藏後加工成烤藷，至貯藏第8週其風味與質地仍佳，但以產值衡量，烤藷品質的維持仍建議以15℃貯藏溫度處理較佳。

關鍵字

甘藷 ； 貯藏 ； 烤藷 ； 澱粉糖化酵素

並列摘要

Baked sweet potatoes are one of the processed products, yet its quality may be changed by storage temperature and storage period of fresh tuberous roots (tubers). The objectives of the present research were to study how temperature affects quality of baked tubers (BT) of three different cultivars of sweet potato ('TNG57', 'TNG66' and 'TNG73') during storage. Tubers were stored at three temperatures (10, 15 or 20℃) and were sampled for baking process. Investigation and chemical analysis were conducted at 2, 4, 6 and 8 wk after storage. Results showed that soluble sugar content of BT was significantly affected by storage temperature and storage period. Water and starch contents of BT were significantly affected during storage period. The weight losses of BT in 'TNG57', 'TNG66' and 'TNG73' were also significantly affected during storage period. The β-amylase activity in 'TNG66' and 'TNG73' was significantly declined at 10℃ treatment, caused by low temperature injury. By the analysis of variance (ANOVA) on factors of cultivar, storage temperature and storage period to chemical components of BT, results showed that chemical components were affected by all these three factors and their interactions. Although the flavor and texture of BT were acceptable after storage of 8 wk, the treatment of storage temperature at 15℃ is recommended for a better BT quality and benefit return.

並列關鍵字

＂Ipomoea batatas＂ (L.) Lam ； Storage ； Baked sweet potato ； β-amylase