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探讨不同冻化温度和冻化时间对甜菜块根采后品质的影响。以甜菜品种BETA 218为试验材料,研究冻固甜菜在0、4℃和10℃下化冻贮藏时蔗糖含量、还原糖含量、有机酸含量、蛋白质含量、氨基酸含量、总酚含量及失重率的变化情况。结果表明:在不同冻化温度和冻化时间下,甜菜块根蔗糖含量呈下降趋势;还原糖、氨基酸、蛋白质、总酚和失重率均呈上升趋势。其中,10℃冻化的甜菜块根这些品质指标变化最为明显,品质下降最快,而0℃冻化的甜菜块根能有效地减慢贮藏品质的下降速度。
The effects of different freezing temperature and freezing time on the quality of beet root were explored. The sugar beet variety BETA 218 was used to study the changes of sucrose content, reducing sugar content, organic acid content, protein content, amino acid content, total phenol content and weight loss rate of freeze-thawed sugar beet at 0,4 ℃ and 10 ℃ Happening. The results showed that under different freezing temperature and freezing time, the content of sucrose in root tuber of beet showed a downward trend; the contents of reducing sugar, amino acids, protein, total phenol and weight loss all showed an upward trend. Among them, the quality index of the beet root frozen at 10 ℃ was the most obvious, the quality dropped the fastest, while the 0 ℃ frozen beet root block can effectively slow the decline of the storage quality.