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Pretreatment method for inhibiting reducing sugar accumulation during potato low-temperature storage period

A low-temperature storage, potato technology, applied in the direction of food preservation, fruit and vegetable preservation, heating preservation of fruits/vegetables, etc., can solve the problems to be further confirmed and researched, and achieve the effect of maintaining the original quality, low processing cost and simple operation.

Active Publication Date: 2016-06-08
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has been reported that postharvest hot water treatment of potatoes is mainly used to maintain the whiteness of fresh-cut potatoes, maintain the integrity of cell membranes, delay the browning of fresh-cut potatoes, and inhibit the rot and germination of potatoes during long-term storage. The effects and effects of treatments on reducing sugar metabolism in potatoes need to be further confirmed and studied

Method used

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  • Pretreatment method for inhibiting reducing sugar accumulation during potato low-temperature storage period
  • Pretreatment method for inhibiting reducing sugar accumulation during potato low-temperature storage period
  • Pretreatment method for inhibiting reducing sugar accumulation during potato low-temperature storage period

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Experimental program
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Effect test

Embodiment 1

[0025] The invention provides a pretreatment method for inhibiting the accumulation of reducing sugars during low-temperature storage of potatoes, which is characterized in that the potatoes are placed in hot water at 50-60°C for constant temperature treatment for 5-15 minutes, and then transferred to an air with a relative humidity of 90%- 95% and stored in a storage room with a constant temperature of 4°C.

[0026] In a preferred solution, the potatoes are placed in hot water at 55° C. for constant temperature treatment for 10 minutes, and then transferred to a storage room with a relative air humidity of 90%-95% and a constant temperature of 4° C. for storage.

[0027] In a preferred solution, the following steps are also included:

[0028] Step 1. Treat the potatoes in hot water at 50-60°C for 5-15 minutes, quickly remove them with a colander, and dry the potatoes at room temperature; and

[0029] Step 2, transferring the potatoes to a storage room where the relative humi...

Embodiment 2

[0033] Below, taking Atlantic potatoes as an example, the effects of common storage treatments on the storage quality and reducing sugar content of Atlantic potatoes are compared:

[0034] (1) Experimental method

[0035] The picked potato tubers are directly stored in a storage room with a temperature of 4°C and a relative air humidity of 90%-95%. During this period, indicators such as weight loss rate, respiration rate, glucose, fructose, sucrose and galactose of stored potatoes were tracked and detected.

[0036] (2) Experimental results

[0037] 1. Under ordinary storage conditions, the weight loss rate of Atlantic potatoes showed a slow upward trend, reaching 0.46% after 14 days of storage (such as figure 1 shown, where CK is the control group, and HW is the experimental group); the potatoes were treated with CO 2 The production rate is relatively high, and it decreases rapidly after being transferred to refrigeration, and the change is relatively stable during storage...

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Abstract

The invention discloses a pretreatment method for inhibiting reducing sugar accumulation during potato low-temperature storage period. The method is characterized in that potatoes are put into hot water being 50 to 60 DEG C for constant temperature treatment for 5 to 15min; then, the potatoes are transferred to a storage room with the air relative humidity being 90 percent to 95 percent and the constant temperature being 4 DEG C to be stored. In the low-temperature storage process, the potatoes treated by the method can maintain the original quality of the potatoes, and the reducing sugar accumulation can be safely and effectively inhibited. The reducing sugar is one of important indexes capable of influencing the potato processing quality in the potato storage process after harvesting; the hot water treatment has the important influence on the reducing sugar content during the potato low-temperature storage period. The harvested potato tubers are treated by 55-DEG C hot water for 10min; the rise of the reducing sugar content during the potato low-temperature storage period is obviously inhibited, and the influence on the indexes of the appearance, the weight loss ratio and the like is avoided. The pretreatment method belongs to a whole set of complete system for inhibiting the reducing sugar accumulation during the potato low-temperature storage period, and has important application values.

Description

technical field [0001] The invention relates to the technical field of postharvest storage and quality control of potatoes. More specifically, the present invention relates to a pretreatment method for inhibiting the accumulation of reducing sugars during low temperature storage of potatoes. Background technique [0002] Potato is the fourth largest food crop in my country, and it is also an important vegetable, feed and industrial raw material crop. In 2014, China's potato planting area reached 5,570,000 hectares, and the fresh potato production was more than 95 million tons, accounting for about a quarter of the world's planting area and output (data from the Ministry of Agriculture). Although China is a big country in potato production and consumption, most of the potatoes produced in my country have been directly used for fresh food and feed for a long time, and the processing share is less than 14%. In developed countries such as Europe and the United States, the proc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A23B7/148
CPCA23B7/0053A23B7/148
Inventor 王志东林琼张洁刘伟关文强解雅晶解新方
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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