CAJ | 학술논문

为了控制鲜切马铃薯的褐变与脱水，研究了马铃薯品种、切割方式对鲜切马铃薯品质的影响。结果表明：品种间褐变差异很大，紫花白在切片后3d即发生较严重的褐变，而荷兰-7号在切片后6d褐变仍然较轻；使用锋利刀具和在水中切割能够明显抑制马铃薯褐变的发生。可以通过品种选择和改变鲜切马铃薯的加工工艺来提高鲜切马铃薯的质量，延长其货架期。
위료공제선절마령서적갈변여탈수，연구료마령서품충、절할방식대선절마령서품질적영향。결과표명：품충간갈변차이흔대，자화백재절편후3d즉발생교엄중적갈변，이하란-7호재절편후6d갈변잉연교경；사용봉리도구화재수중절할능구명현억제마령서갈변적발생。가이통과품충선택화개변선절마령서적가공공예래제고선절마령서적질량，연장기화가기。
In order to control the browning and dehydration of fresh-cut potato, the effects of potato species, cut-ting methods were studied. The results showed that there were significant differences between species. 3 days after cutting, the slices of Zihuabai became severely browning, but the Favorita still had as good quality after 6 days. The potato slices cut by a very sharp blade and that cut in water had better quality than regular knife and in air. So the quality and shelf life of fresh-cut potato can be improved by species choosing and changing the processing method.