熱水處理對台農73號甘藷儲存期之影響

Effect of Hot Water Treatment on the Storage Period of TNG73 Sweet Potatoes

黃哲倫(Che-Lun Huang) ； 賴永昌(Yung-Chang Lai) ； 廖文昌(Wayne C. Liao)

《長庚科技學刊》 28期 (2018/06) Pp. 47-53

https://doi.org/10.6192/CGUST.201806_(28).6

摘要

台農73號甘藷在儲存期間，會因發芽而降低甘藷的經濟價值及應用性，根據實驗結果，台農73號甘藷採收後若儲存在室溫下，2週後就會開始發芽，隨著儲存時間的加長，甘藷發芽的現象就會越多。當使用70°C、30秒熱水處理後，儲存到第4週才會開始發芽，熱水處理法可以延長2週的儲存時間，但甘藷的腐爛率也會受到熱水處理的影響而上升，熱水處理法對甘藷醣類含量的影響有限，但花青素含量會降低10%。熱水處理法成功延長甘藷的儲存期限，研究成果可供甘藷相關業者參考。

關鍵字

台農73號甘藷 ； 熱水處理 ； 儲存 ； 花青素

並列摘要

Sprouting reduces the economic value of TNG73 sweet potatoes. Based on experimental results, TNG73 sprouted after 2 weeks of storage at room temperature. If sweet potatoes were treated with 70°C of hot water for 30 seconds after harvesting, TNG73 did not sprout until 4 weeks of storage. The hot water treatment successfully extended 2 weeks of storage life. Although the spoilage rate increased, it can be reduced by improving the harvest method. The hot water treatment method had no effect on the total sugar content of sweet potatoes, but it reduced 10% of anthocyanins content. The hot water treatment method successfully extended the storage life of TNG73 sweet potatoes. Results of this study can be used by sweet potato related manufacturers as references.

並列關鍵字

TNG73 sweet potatoes ； hot water treatment ； storage ； anthocyanins

參考文獻

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