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本研究采用苏18、宁28-5、苏渝303、宁28-4、宁26-2、苏11、苏17和高4-2等8个材料,利用FeCl3自发褐变的方法,对甘薯块茎鲜切截面的溶液浸泡,进行甘薯薯块研磨液褐变度、多酚氧化酶活性以及淀粉相对含量等的测定。结果发现:在一定的储藏时间内(20 d),利用自发褐化剂FeCl3,使褐化程度同步,通过甘薯块茎鲜切的组织学观察以及研磨液多酚氧化酶活性的聚类分析,可较全面地评价甘薯薯块的褐化特性。在筛选的8个材料中,苏11是易褐化的材料,而苏18则是不易褐化的材料,本研究将为甘薯褐化特性的选择提供可靠的评价方法,具有重要的理论和实践意义。
In this study, 8 materials including Su 18, Ning 28-5, Suyu 303, Ning 28-4, Ning 26-2, Su 11, Su 17 and Gao 4-2 were used in this study. Tuber fresh section of the solution soaking sweet potato tuber brown liquid degree of change, polyphenol oxidase activity and the relative content of starch determination. The results showed that within a certain storage time (20 d), the degree of browning was synchronized by the use of spontaneous browning agent FeCl3. Histological observation of sweet potato tuber fresh cut and cluster analysis of polyphenol oxidase activity of the grinding fluid A more comprehensive evaluation of sweet potato tuber browning characteristics. Among the eight selected materials, Su 11 is a browning material, while Su 18 is a non-browning material. This research will provide a reliable evaluation method for the selection of sweet potato browning characteristics and has important theoretical and practical implications significance.