| Water chestnut,which is rich in starch,protein,unsaturated fatty acid,various trace elements and vitamins,is one of the important aquatic vegetables in China.Water chestnut has extremely high edible and medicinal value.Because water chestnut is easy to deteriorate after harvest,its market circulation is affected and the upgrade of the whole industrial chain of water chestnut is severely restricted.At present,there is little research on the packaging technology and storage method of water chestnut pulp at home and abroad,and there is a lack of relevant theoretical and experimental research.This paper carried out experimental research on the quality change of water chestnut pulp under different packaging methods and temperature conditions,in order to obtain the best storage parameters of water chestnut pulp.Based on the analysis of the material characteristics and quality influencing factors of water chestnut pulp,and referring to the experimental methods of similar agricultural products,the experimental factors and indexes of this study were determined.Three packaging methods(vacuum packaging,nitrogen filling packaging and ordinary packaging)and three storage temperatures(-20 ℃,5 ℃ and 25 ℃)were used to study the sensory quality,moisture content,starch content,protein content,ascorbic acid content,free phenol and total phenol content and peroxidase activity of water chestnut pulp during 30 days of storage.The results showed that packaging methods and storage temperature had significant effects on the main performance indexes of water chestnut pulp,and the best storage conditions of water chestnut pulp were 5 ℃ storage and vacuum packaging.This project is expected to provide a theoretical basis for the storage and transportation of Postharvest water chestnut,the intensive processing of water chestnut,the selection of water chestnut packaging methods,and provide a reference for the storage and preservation methods of similar agricultural products. |
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