数字农科院2.0

Effects of ultrasound with slightly acid electrolytic water on storage of sweet potato: Physiological, nutritional, sensory and microstructural characteristics

文献类型： 外文期刊

作者： Li, Lulu;Sun, Hong-Nan;Zhang, Miao;Mu, Tai-Hua

作者机构：

关键词： Sweet potato;Physiological property;Microstructure;Ultrasound;Slightly acid electrolytic water

期刊名称： FOOD CONTROL

ISSN： 0956-7135

年卷期： 2025 年 167 卷

页码：

收录情况： SCIE（2025版）

摘要： Effects of ultrasound (US, 300, 400 and 500 W) combined with slightly acid electrolytic water (SAEW) at 25, 40 and 55 degrees C on physiological, nutritional, sensory and microstructural characteristics of sweet potato tuberous roots (TRs, Pushu 32) during 10, 30 and 60 d of storage were investigated, to explore a potential postharvest preservation technique for TRs. Sweet potato TRs by US500+SAEW50 exhibited the strongest PAL activity (10.63 U g(-1)) at 30 d of storage and SOD activity (83,707.42 U g(-1)) at 60 d of storage, suggesting the activation of strong defense system. Sweet potato TRs by US500+SAEW50 also showed integral cell walls, and presented the highest sensory acceptability (73.45). In addition, rotting rate of the TRs treated by US500+SAEW50 was reduced by 55% after 6 months of storage as compared to the untreated TRs in industrial application. Therefore, US500+SAEW50 could be a promising postharvest preservation technique for sweet potato TRs.

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