Research Progress on Potato Storage and Preservation Technology

    YANFabin12，LIU Huiyan1，FANGHaitian1* (1.College ofFood Science and Engineering， Ningxia University， Yinchuan 75oo21， China; 2.Nissin Food (China) Investment Co.，Ltd.， Shanghai 200235， China)

    Abstract： This article elaborates on the basic characteristics of potatoes， summarizes the physical storage and preservation technology，chemical storageand preservation technology，and biological storage and preservation technology of potatoes，analyzes the environmental and internal factors that affect the storage and preservation effct of potatoes，in order to ensure the quality of potatoes and promote the development of the potato processing industry.

    Keywords： potato; physical preservation; chemical preservation; biotechnology preservation

    马铃薯(SolariumtuberosumL.)作为一种重要的粮食作物，在全球范围内均有种植。马铃薯因其丰富的营养价值和耐储存等特点，成为许多加工食品的重要原料，特别是在休闲食品市场中，薯片销量日益增长，为马铃薯的深度加工提供了广阔的市场空间，也提高了马铃薯的附加值。然而，薯片加工业的快速发展对原料的质量提出了更高的要求。马铃薯的贮藏保鲜技术直接影响原料的新鲜度、从而影响产品的口感、营养以及安全性，对贮藏技术进行研究和应用对提高整个产业链的效率和产品质量具有重要意义[1-2]。科学的贮藏技术研究不仅有利于减少土豆原料的损耗，延长其加工周期，也对降低生产成本、提升市场竞争力具有重要作用 ......