| Taro(Coiocasia esculenta L.)is the underground bulb of taro in the family Tenaxaceae.Taro is rich in starch,protein,dietary fiber,vitamins,minerals,etc.;taro has a soft,sweet and sticky taste,similar nutritional value to potato,and does not contain lobotropin,which is both edible and medicinal,and is a favorite delicacy.This study is based on the current status of taro storage and preservation research,targeted investigation of the dominant mold species and its corresponding efficient inhibition agent screening of low temperature storage conditions of Jiangxi Mao taro;explore the effect and influence of mild heat treatment and ethanol treatment on the storage and preservation of fresh taro,screening a good preservation effect of the composite treatment to find a suitable method for fresh taro preservation,inhibition of taro The growth of surface spoilage microorganisms,effectively extend the storage period of fresh taro and ensure the freshness of taro during the storage period;explore the effect of different color bags on the control of greening of taro during the storage period;explore the inhibitory effect of plant growth regulators on the germination of taro.The main findings of the study are as follows:1.By isolating,purifying and identifying the main spoilage molds of fresh taro under low-temperature vacuum-packed storage(6-10 ℃),four species of spoilage molds that can cause disease were isolated from taro samples of Jiangxi Mao taro varieties during the October harvest period,and the results were Fusarium putrefaciens,Fusarium acuminatum,Penicillium paneum and Penicillium crustosum.Among them,Fusarium putrefaciens,Fusarium acuminatum,Penicillium paneum and Penicillium crustosum were isolated for the first time from fresh taro samples.By using purified strains for in vitro simulated inhibition test method to screen out the inhibition agent that can specifically and efficiently inhibit mycobacteria;0.05% carbendazim and 1% sodium methyl p-hydroxybenzoate have the best effect in terms of comprehensive effect of inhibition,effective dose and cost of economic benefits.2.The effect of mild heat treatment combined with ethanol treatment on the inhibition effect of taro mold decay was investigated using hairy taro from Shahe Town,Zhanggong District,Ganzhou City,Jiangxi Province as the experimental species.The optimal treatment conditions were determined by single-factor orthogonal experiments as mild heat treatment at 50℃,mild heat treatment for 20 minutes,ethanol treatment concentration of 50%,and ethanol treatment time of 3 minutes.The preservative effect of taro in the treated and control groups during storage was evaluated in terms of appearance,total bacterial colony and mold and yeast counts,weight loss,decay rate,electrical conductivity,MDA,sensory evaluation before and after storage,and changes in volatile odor substances(e-nose)before and after storage to study the preservative effect.The results showed that the mild heat treatment combined with ethanol treatment of fresh taro under low temperature vacuum packaging at 6-10°C was able to maintain the good appearance of fresh taro for 50 d and did not show mold for 50 days.The total number of colonies in the HT+E group was significantly lower than the other treatment groups;the change in relative conductivity and MDA content during storage indicated that the mild heat treatment and ethanol treatment were able to maintain the freshness of taro while not causing serious damage to taro After cooking,sensory evaluation showed that mild heat treatment combined with ethanol treatment could maintain freshness with less effect on the edible quality of taro;it showed that mild heat treatment at 50℃ for 20 min combined with 50% ethanol treatment for 3 min was a better treatment for preserving fresh taro.3.The effect of different colors of bags(blue,green,red and black plastic bags)on the inhibition of greening of taro during storage was investigated.Taro epidermal chlorophyll content and taro epidermal color difference value measurement results show that: different colors of bags can inhibit the production of taro epidermal chlorophyll to varying degrees,and the inhibition effect of black bags is significantly better than other color bags treatment;compared to blue bags and green bags red bags can significantly inhibit the production of taro epidermal chlorophyll,but the inhibition effect is slightly worse than black bags.Black packaging bags remain almost no greening after 35 days of storage,which is currently the best color to prevent greening.However,from a commercial point of view,red bags were chosen as the object of study to investigate the inhibition of greening in different shades and thickness of red bags.The results showed that,in addition to black bags,the darker color and the thicker red bags,the better the inhibition of greening of the taro skin.4.The germination rate and shoot length during storage were determined to investigate the germination inhibition effect of 2,4-D,chlorantraniliprole,methyl1-naphthylacetate and sprout suppressant on taro.The results showed that after treatment with 0.05% CIPC,the germination rate of taro was significantly lower than that of other treatment groups,and the inhibition rate of taro at the sprouting stage was as high as 78%within 15 days;the shoot length was only 3.85 mm after 15 days storage.The combined effect of the inhibition agent combined with mild heat treatment and ethanol treatment on taro preservation was observed by photographing;the results showed that the combined treatment of taro did not change adversely after 60 days of storage,and the surface of taro was free from The results showed that the taro treated with the combination of the fungicide and mild heat treatment combined with ethanol treatment had no adverse changes in storage for 60 days.The taro surface had no mildew,no greening and no sprouting,and the packaging did not show any air leakage and could maintain good appearance and quality. |
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