| The underground bulbs of taro（Colocasia esculenta（L）．Schott）it are for food and richof nutrition. They tend to be hard for storage and preservation due to fresh taro with high content ofmoisture and polyphenol. At the same time, they become browning and deterioration easily andthis can reduce the economic benefits of the taros. Based on the analysis of nutritional contents oftaros, technologies for fresh-keeping and processing of them were studied, the conclusions were asfollows:1. The part of fresh-keepingThis part includes fresh-keeping studies of taro bulbs and different species of taros.1-MCP could play the role of the inhibition of respiration and aging of taros which were notclimacteric vegetables. Compared with the control check (CK), the concentration for2.7g/kg of1-MCP treatment could most conducive to the inhibition of the quality changes of taros, at the sametime, most quality indicators of taro bulbs storaged in2-7℃and nitrogen could maintain better.And the synergy of the three treatments could make better preservation effect.The results of combination evaluating to the various targets measured showed that,the optimalconservation variety was fragrant taro, followed by Fenghua taro and there were highly significantor significant differences in multiple indicators of different varieties of taros.It indicated that thevariety had an important influence on the ultimate effect of fresh-keeping; following with the effectof temperature and the preservative in second and third places.The last one was keeping freshpackage.2. The part of processingIncluding the followings:（1）Pretreatment on microwave puffing taro chip rupture stress and apparent densityPretreatments of slice parts, slice thickness, hardening time and high-pressure cooking time onrupture stress and apparent density of the microwave puffing taro chips were studied. The resultsshowed that: the important factor to affect the rupture stress and apparent density of the taro chipsboth were followed by the slice thickness>slice parts>high-pressure cooking time>hardening time,slice thickness on the rupture stress and apparent density of the taro piece were up to a significant level (P<0.01), the slice parts and high pressure cooking time on the rupture stress of taro chipsalso reached significant levels (P<0.05). Breaking force of the microwave puffing taro chips and itsapparent density was a highly significant positive correlation (P<0.01). The lowest rupture stress(3.90kg/cm2) and apparent density (0.494g/mL) of the microwave puffing taro chips could getafter pretreatments with using up half of taro, slice thickness2mm,0.25%CaCl2hardening for2h,and high-pressure cooking8min.（2）Development of taro sauce with healthy function by lactic acid bacteria fermentationThe best prescription of taro sauce with healthy function was as follows: taros100g, salt0.5g,capsicol5g, two kinds of bacteria including G and N mixed at a ratio of1:1.Then the taro saucehave fermented at30℃for a month and a half to achieve the best sensory indicators, it remaineduniform color, smooth taste and spicy palatability.（3）Development of fragrant taro beverage with fragrance of a flowerThe best formula was achieved by sensory evaluation and orthogonal experiments of beverage:the ratio for taro and water was1:11, when proportioning of additives was: white sugar: lemonjuice: glutinous rice: jasmine: milk: wolfberry=9:0.07:10:2:5:1, the product is light-milk-yellowliquid with the fragrance and frankincense of jasmine and milk, it tastes delicate and has nutritionhealth care function.（4）Processing technology of salted taro bulbsThe salting technology of taro bulbs as raw materials and specific lactobacillus plantarum forpickles fermentation as starter bacteria was studied, it showed that taro bulbs pickled withlactobacillus plantarum had advantages of low salt, low nitrites, special flavor and storage tolerancethrough sensory evaluation and analysis of physical and chemical indicators.Besides, theprocessing technology was suitable for industrial production and large-scale promotion. |
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