Quality Changes of Different Varieties of Fresh-Type Potatoes during Storage

7th Annual International Conference on Materials Science and Engineering

Liu, Sijia ; Chen, Xiangning ; Zhou, Jing ; Kong, Xiangzheng ; Han, Peixin

关键词: External quality;    Fresh-cut fruits;    Low temperature environment;    Market products;    Mechanical damages;    Microbial contamination;    Quality change;    Total phenol contents;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/562/1/012123/pdf
DOI  :  10.1088/1757-899X/562/1/012123

来源: IOP

【 摘 要 】

Fresh-cut fruits and vegetables are actually semi-processed vegetables, which are transported in a low-temperature environment after specific packaging. There are also many problems in the screening of fresh-type potatoes. The problems of microbial contamination, mechanical damage of products and browning of potatoes are the biggest problems faced by fresh-type potatoes. Sensory, color, hardness and other indicators can reflect the changes in the external quality of the potato during storage. Browning degree, PPO enzyme activity, POD enzyme activity, total phenol content and other indicators can analyze the ability of potato to resist browning. The total number of colonies can reflect the changes in the intrinsic quality of the potato. Through these indicators, the most suitable new varieties are selected for market products.