頁籤選單縮合
題名 | 山藥採收後處理與貯藏之研究=Studies on the Post-harvest Handling and Storage of Yam (Dioscorea alata L.) |
---|---|
作者 | 張粲如; | 書刊名 | 桃園區農業改良場研究彙報 |
卷期 | 43 2000.12[民89.12] |
頁次 | 頁13-19 |
分類號 | 434.3 |
關鍵詞 | 陽明山山藥; 採收後處理; 包裝; 貯藏; Yam; Dioscorea alata L.; Post-harvest handling; Package; Storage; |
語文 | 中文(Chinese) |
中文摘要 | 為瞭解陽明山原生種山藥(Dioscorea alata L.)的貯藏性,防止採收後切口迅速褐化及延長貯藏期限,本試驗設計以抗氧化劑及包裝處理,貯於不同溫度,探討貯藏後的效應,尋求最適當的處理與包裝方法及貯藏溫度。實驗結果顯示,山藥切口以沾酒精烘燒處理褐變率最低,其次為3%維他命C及3%檸檬酸處理者,而3%氯化納處理褐化最高。進行長期貯藏者,以報紙包裝或紙箱包裝,內置乙烯吸收劑,對品質及官能品評的口感均很好,其次以加木炭或木屑者,亦有相似之效果,而PE袋密封包裝及真空包裝均影響品質,有異味產生。至於貯藏溫度,以12.5℃最好,對品質及口感均最佳,25℃者品質較差,5℃者有寒害而產生異味。貯於12.5℃可貯藏六個月。文中並建議山藥採收後的處理流程、預措處理、適當包裝及貯藏溫度,可使山藥達到良好的供貨調節。 |
英文摘要 | In order to study the storage ability of yam (Dioscorea alata L.)and to decrease its browning on the cut surface, the experiments were designed with treating antioxidants and packing materials, the storage temperature was also considered. The results showed that the least browning percentage was obtained from drying with dipping alcohol on the cut surface, followed by treated with 3% ascorbic acid and 3% citric acid. The highest browning percentage was obtained from treated 3% sodium chloride. The best quality in panel test was packed with newspaper or corrugated paper box containing ethylene scrubber, the second one was corrugated box containing charcoal or wood chips. There were disorder in packing with PE bag sealed and vacuum packing. The best storage temperature was 12.5℃, it could get better quality than 25℃, while there was chilling injury in 5℃. Yam was handled well and stored in 12.5℃, it could keep good quality for six months and meet the market needs. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。