Dioscoreaspp. Dioscoreaspp. is a genus of Dioscorea striata, commonly known as yam and its edible parts are underground tubers (root bearing body). Yam is rich in nutrients. Tubers are rich in many essential amino acids, proteins and Starch, other mucilage, allantoin, choline, cellulose, vitamin A, B1, B2, C, and calcium, phosphorus, iron, iodine and other minerals. The tubers of yams have been used for medicinal purposes since ancient times. The "Shen Nong Ben Cao Jing" has been listed as a top grade. It is flat, cool, sweet, and non-toxic. It can strengthen the spleen and stomach, fill the lungs and kidneys, and treat diarrhoea, diarrhea and deficiency. Labor, cough, spermatorrhea, and urinary frequency are still frequent. Folk use is to nourish and strengthen strong drugs, and it has other effective features. Traditional names such as Liuwei Pills, Bawei Pills, Shenqianbaixan X powder, and Fangshuisi Shentang have yam . In addition to the above-mentioned functions, yam has strong health and no serious diseases and insect pests. It is also a healthy vegetable with good taste.
The cultivars cultivated in this province can be divided into two types. One is a blocky yam, which is distributed in the tropics and subtropics. The shape of the potato is large, the yield is high, and the birth is rapid. The other is the long-shaped yam, originally distributed in temperate regions such as mainland China and Japan. The vines are slender and round, and the leaves are narrow and long. The tubers are characterized by long sticks, which are of excellent quality and yields are lower than those of yam. It is often used as a strong supplement in traditional Chinese medicine and is very expensive.
Long tubers of yams are very long, often up to 80 to 90 centimeters, and even up to 1 meter or more. When harvesting and handling, they must be careful not to cause wounds. At present, the tuberculosis is often sold in several sections to facilitate storage and trafficking, so when wounds are not handled properly, pathogens can be easily infected by incisions, causing tuber rot and loss of weight. In order to develop the long-shaped yam market, some farmers use direct supermarkets after peeling, but peeling of yam tubers will reduce the lifespan of products due to browning and affect the willingness to purchase.
In today's busy industrial and commercial life, the demand for products like these types of conditioning gardens will increase day by day. Enzyme-based and non-enzymatic browning reactions are important factors that limit the life expectancy of fruits and vegetables. Therefore, anti-browning agents are widely used. . Sulfite is widely used in garden products because it inhibits enzymes, non-enzymatic browning, and microorganisms, but it can easily lead to allergic asthma. Therefore, it is necessary to seek safer anti-browning agents. . This article describes suitable chemical agents and packaging methods that are harmless to the human body in order to solve the problem of rotting and browning when stored and sold long yams.
Calcium chloride treatment reduces tuber incision rot during storage
Calcium plays an important role in the maintenance of the quality of fruits and vegetables. Plants spraying calcium before harvesting or harvesting, vacuum infiltration and pressure impregnation can effectively inhibit the occurrence of fruit storage diseases. For example, peaches sprayed with calcium nitrate and calcium chloride before harvesting, or with 2 or 4% calcium chloride pressure leakage after harvesting, can inhibit the incidence of peach fruit spoilage. Penicillium expansum is the most important bacterium in the genus Penicillium which harms apples and pears. Under proper circumstances, this pathogen will cause the cell walls of apples and pears to soften and reduce their quality. Increasing the calcium content in apples can improve this problem and maintain fruit firmness.
The fungal pathogens that caused yam tuber incision rot were mainly fungi in the air in the three genus of Penicillium, green mold and Rhizopus. Calcium chloride treatment can reduce the occurrence of rot of tuber yam tubers, and the concentration of calcium chloride treatment was 2 The anti-corrosion effect of % is better. The treatment method is very simple: dissolve 20 g of calcium chloride into 1 liter of water and prepare a calcium chloride solution with a concentration of 2%. Then add the long tuber of yam into 2% calcium chloride solution and soak three. Remove it after a few minutes, dry it and pack it to reduce the decay rate of the tuber incision.
The harvested yam tubers are dormant. Decreasing the temperature of storage can effectively prolong the dormancy of yam tubers, but some yam species are extremely sensitive to low temperatures, and low temperature storage often causes chilling damage. This is a matter to be noted during storage. . If the tuber of yam is sensitive to low temperature, the temperature of the storage place should not be lower than 15°C to avoid cold damage. Long tuber yam tuber is more resistant to low temperature, so if you want long-term storage, long tubers can be soaked calcium chloride solution, placed in a cold storage at 5 °C, after six months of storage can still maintain excellent quality.
Vacuum packaging with citric acid can inhibit the browning of yam tubers after peeling
The direct supermarket after the peeling of long-shaped yam tubers is a way for farmers to expand the market of yam. After pilchard peeling, it will be browned and lose its value in a short period of time, which will affect consumers' willingness to buy. This phenomenon is also common in other crops. For example, the quality of mushrooms declines rapidly. The most obvious change is browning. This browning is caused by polyphenol oxidase (or o-diphenol). . The main reason for browning after peeling of yam tubers is also the browning reaction of polyphenol oxidase. The activity of polyphenol oxidase in yam tubers increases with time after peeling, especially after 3 days of tuber peeling. many.
At present, methods for inhibiting enzymatic browning have been extensively studied. For example, treatment of 20% or 50% of carbon dioxide by the mushroom can obviously suppress the discoloration of the basal part of the mushroom stem and the browning of the mushroom shank; Available in modified atmosphere packaging or vacuum packaging to extend the shelf life; the use of chemical agents to reduce browning, to extend the life of the product has also been reported, sulfite gradually affecting human health and gradually replaced by other safe drugs.
After yam tubers are peeled, if they are not treated, the rot rate is 100%; the immersion rate is slightly reduced, but it is still more than 90%; soaking the yam tuber with 0.05M citric acid for one minute can completely prevent preservative rot. . At the same time, tubers treated with 0.05M citric acid, after being stored at 5°C for 30 days, the surface was only brownish and still had commercial value; untreated people had no commercial value after 10 days; soaking treatment also reduced browning, but after 15 days It also has no commercial value, which proves that citric acid can effectively prevent the browning of tubers of yam peel. Taken together, the most appropriate treatment after peeling yam tubers is to put peeled yam tubers into 0.05M citric acid solution (9.6g of citric acid dissolved in 1 liter of water), soak for one minute, and take out the vacuum. Packaging and storage at 5 °C can maintain the life of the product for more than 30 days.
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