Research On Ice-temperature Storage Technology Of Yacon And Fresh-keeping Technology Of Sliced Yacon

With strong adaptability, high yield, low cost of cultivation and rich in oligofructose fructose,yacon is a promising development prospects of fruit.Because of the large moisture content,strong seasonal,hardly storage and transportation, resulting in waste of raw materials.To solve these problems, taking fresh yacon as material in these paper, effect of ice temperature storage treatment on storage quality of yacon has been researched, the effect of hot iron treatment and preservative treatment on color and crisp protection of yacon has been researched.1Taking fresh yacon as material, with running water to remove dirt on the surface of the yacon, dry in the cool place under the natural conditions,finally,the yacon was sealed in thickness of3μm of polyethylene plastic bags, placed in the refrigerator cold storage.The changes of storage quality of yacon at cool storage(4℃)and ice-temperature storage(0℃)conditions were investigated in the paper. The results showed that, compared with cool storage(4℃), the experiment of cold acclimation can maintain the hardness and the content of fructo-oligosaccharide and moisture. On the90th day of storage, it showed1974.59g by hardness,70.44mg/g by fructo-oligosaccharide content,84.93%by water content,25.53mg/g by reducing sugar content,50.25ug/g by ascorbic acid content and10%by rotten percentage. However, the result by cool storage was1862.11g,67.28mg/g,84.21%,25.53mg/g,50.25ug/g and20%.This study implied with cold acclimation can delay maturity and senescense of fruit, keep better state of yacon.2Taking fresh yacon as material, with running water to remove dirt on the surface of the yacon, peeled and cut into1cm thick in horizontal and about5cm in diameter, blanching30s,1min,2min,3min,4min,5min,6min in70℃,80℃,90℃water respectively, solid-liquid ratio is1:10, after removing rinse with cold water,dry in the cool place under the natural conditions,finally,the yacon was sealed in thickness of3μm of polyethylene plastic bags, placed in4℃cold storage.The results showed that:After dealing with the different hot iron time and temperature of fresh-cut yacon, found that yacon can maintain good quality at70℃for2-3min,80℃for1-2min.3On the basis of single factor studies, using orthogonal method for fresh-cut yacon paul crisp color protection process parameters were optimized, using the best color scheme as the best test plan. The temperature and time on blanching sliced yacon were70℃and1min.After washed and drained off,the sliced yacon was soaked in1%ascorbic acid solution and0.1%calcium chloride solution successively for10min respectively,with the ratio of solid to solution1:1.5g/mL.After dried in air, the sliced yacon was packed and stored in4℃to have ideal color,hardness and fructo-oligose content.