两种甘薯在中后期贮藏期间的品质变化研究
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W AN G W e i ,L IPen g - xi a ,L IJi a n- j un ,H U A N G Ka i - hon g � ( I n s ti t u te ofA gri cu ltu ra l Produ ct s Proce s s i ng,Ji a ngs u A cade m of Agri cu l tu ral Sci en ces ;En gi ne eri n g R es e a rch Cen t er f or A gri � cu l tu ral Produ ctsProces s i n g,N at i on a lA gri cu ltu ra lSci en cea n d Techn ol og I nn ov at i on Cen t eri n Ea s te rn Chi na , N an ji n g 2 10 0 14 ,Chi n a) A b ac : Thi ss t u d ev alu a ted the q u � al i t cha� n ges of ell ow s w ee t p ot a to a n d w hi te s w eet p ota to s tored f or 60 165 da s un der � the � con di ti on s ofroom t e m p er a t u re ( 7 22 )a n d rel a ti ve hu m i di t 80 % 88 % . Theres u lts we re asf ol low s :D u ri n gs t ora gea t room tem p� era tu re,the rot r a t ea n d w ei ght l os s ra t eofs w eet p ot at o i n creas e d gra du a ll ;m oi s t u re con t en t, s olu blep r ot e i n conten t ,s ol ubl e tota ls u ga r conten t and t ot a ls t arch con ten t gene ra l l s how ed a dow n w a rd t r en d ;L * ,a * a n d b * va lu es w erem ore s ta ble,a n d thea cti vi ti esof - a m l as e , - am l as ean d tota l a m l as e w er ei nf lu ctu at i n g s ta t e. I n ge ner a l,for tw o breedsofs w eet p ota to,there w asa rap i di n creas er rot du ri n g� 120 13 � 5 da s ’s tora ge,a cce ler a te d deteri ora ti on of nu tri ti on a fter 120 13 5 da s ’s tora ge,a n d a p ea k s ta ge � ofa m l as e a cti vi t after10 5 da s ’ � s t or a ge. I n a ddi ti on,the s t ora geq u a l i t of w hi te s w eet p ota t o w as obv i ou s l bet ter tha n tha t of ell ow s w ee t p ota t o s tored a t room tem p era tu re a s a w hol e. K : Sw ee t p ota t o;St ora ge;Qu a l i t
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� � � � �( I � L am ) � � � �� , � � � 6 10 ��� �� � , � � �� ( 61 � � 120 d) � � � � � � � � �� � , �� � �� , � �� �� �� ��� � �� ��
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W AN G W e i ,L IPen g - xi a ,L IJi a n- j un ,H U A N G Ka i - hon g � ( I n s ti t u te ofA gri cu ltu ra l Produ ct s Proce s s i ng,Ji a ngs u A cade m of Agri cu l tu ral Sci en ces ;En gi ne eri n g R es e a rch Cen t er f or A gri � cu l tu ral Produ ctsProces s i n g,N at i on a lA gri cu ltu ra lSci en cea n d Techn ol og I nn ov at i on Cen t eri n Ea s te rn Chi na , N an ji n g 2 10 0 14 ,Chi n a) A b ac : Thi ss t u d ev alu a ted the q u � al i t cha� n ges of ell ow s w ee t p ot a to a n d w hi te s w eet p ota to s tored f or 60 165 da s un der � the � con di ti on s ofroom t e m p er a t u re ( 7 22 )a n d rel a ti ve hu m i di t 80 % 88 % . Theres u lts we re asf ol low s :D u ri n gs t ora gea t room tem p� era tu re,the rot r a t ea n d w ei ght l os s ra t eofs w eet p ot at o i n creas e d gra du a ll ;m oi s t u re con t en t, s olu blep r ot e i n conten t ,s ol ubl e tota ls u ga r conten t and t ot a ls t arch con ten t gene ra l l s how ed a dow n w a rd t r en d ;L * ,a * a n d b * va lu es w erem ore s ta ble,a n d thea cti vi ti esof - a m l as e , - am l as ean d tota l a m l as e w er ei nf lu ctu at i n g s ta t e. I n ge ner a l,for tw o breedsofs w eet p ota to,there w asa rap i di n creas er rot du ri n g� 120 13 � 5 da s ’s tora ge,a cce ler a te d deteri ora ti on of nu tri ti on a fter 120 13 5 da s ’s tora ge,a n d a p ea k s ta ge � ofa m l as e a cti vi t after10 5 da s ’ � s t or a ge. I n a ddi ti on,the s t ora geq u a l i t of w hi te s w eet p ota t o w as obv i ou s l bet ter tha n tha t of ell ow s w ee t p ota t o s tored a t room tem p era tu re a s a w hol e. K : Sw ee t p ota t o;St ora ge;Qu a l i t