溫度處理對馬鈴薯塊莖儲藏及加工特性之影響

Abstract

本研究利用兩種固定溫度（10°C、15°C）與兩種不同溫度變化設計進行馬鈴薯儲藏試驗，期能找出抑制發芽，而還原醣升高幅度較小之儲藏方式。變溫處理組A儲藏溫度逐漸下降，於第0-4週儲藏於15°C、4-8週儲藏於12°C、8-12週儲藏於10°C。變溫處理組B儲藏溫度逐漸上升，於第0-4週儲藏於10°C、4-8週儲藏於12°C、8-12週儲藏於15°C。儲藏試驗結束後將馬鈴薯置於室溫下2週進行回溫處理。儲藏期間每2週進行醣類含量分析及儲藏特性調查，再於回溫處理後進行油炸加工，測量薯片之色澤。綜合試驗結果，馬鈴薯儲藏期間利用溫度漸減之變溫儲藏方式，能維持較低之還原醣含量及發芽率，且回溫後油炸之薯片L*值較高，色澤較佳；相較於目前加工用馬鈴薯儲藏期間維持定溫之方式，變溫處理可延長儲藏時間並維持較佳之加工品質。 This study was conducted by using two fixed temperatures (10°C, 15°C) and two different alternative temperature designs to clarify the optimum storage condition to the inhibition of tuber germination, which was capable to lead only a smaller increase of reducing sugar in potato. Treatment A was a model to gradually decrease the storage temperature, from the first 0 - 4 weeks the storage temperature was at 15°C, then 4 - 8 weeks later the storage temperature changed to 12°C, 8 - 12 weeks the storage temperature was at 10°C. Treatment B was a model to gradually increase the storage temperature, from the first 0 - 4 weeks the storage temperature was at 10°C, 4 - 8 weeks later the storage temperature changed to 12°C, 8 - 12 weeks the storage temperature was at 15°C. After the storage experiment, the potato tubers were treated with room temperature of reconditioning for 2 weeks. During the storage period, the reducing sugar content analysis and storage characteristics of potato tubers were investigated every two weeks. After reconditioning, the color analysis of fried potato chips were conducted. The results showed that potato stored with gradually decreasing temperature during storage period could maintain a lower reducing sugar content and germination rate, while the L* value of fried potato chips was higher after reconditioning. Compared with the current method of potato processing with a fixed temperature during storage time, alternate temperature storage management could extend the storage time and maintain better processing quality with lower reducing sugar.