摘要
槟榔芋采收后,如未经严格挑选和处理,长期处于阴湿等环境条件下,遇高温极易诱发干腐病和黑褐病,从而造成腐烂变质,降低食用价值和商品价值。为了延长槟榔芋贮藏期,采用科学的贮藏方法和简易加工技术可提高槟榔芋的商品价值,同时使产品均衡上市,满足消费者需求。本文总结了槟榔芋几种常见的贮藏保鲜方法,如堆藏法、泥沙埋藏法、田间越冬贮藏法、窖藏法、低温冷库贮藏法、保鲜膜包装贮藏法、气调贮藏法等,并概括了目前槟榔芋的主要加工品及其制备方法,为延长槟榔芋贮藏保鲜期、减少腐烂损失、增加经济效益提供参考。
If the Colocasia esculenta is not selected and treated strictly after harvest,it is easy to induce dry rot and black-brown disease under the damp condition for a long time.In order to prolong the storage period of Colocasia esculenta,scientific storage method and simple processing technology can increase the commodity value of Colocasia esculenta,and achieve the balanced listing of products to meet the needs of consumers.In this paper,several common methods of storage and fresh-keeping of Colocasia esculenta were summarized,such as stacking,burying in silt,overwintering in field,cellar,cold storage,packaging and storage of preservative film,modified atmosphere storage,etc.,the main processing products and their preparation methods of Colocasia esculenta were summarized,which provided reference for prolonging the storage period,reducing the decay loss and increasing the economic benefit of Colocasia esculenta.
作者
高立波
潘荣
汤雪莲
于琴芝
梁群
蒋玉梅
伍永炎
廖红梅
GAO Li-bo;PAN Rong;TANG Xue-lian;YU Qin-zhi;LIANG Qun;JIANG Yu-mei;WU Yong-yan;LIAO Hong-mei(Guilin Economic Crop Technology Station,Guilin 541001,China)
出处
《中国果菜》
2020年第7期16-19,共4页
China Fruit & Vegetable
基金
2019年广西农业科技自筹经费项目(Z201917)。
关键词
槟榔芋
贮藏
保鲜
简易加工
Colocasia esculenta(L.)Schoot
store up
preservation
processing
