关键词: 紫甘薯, 果蜡, 复合涂膜, 贮藏, 保鲜

Abstract: [Objective] The aim of the study was to improve the commodity value of purple sweet potato during storage. [Method] Three coating formations such as fruit wax, fruit wax and citric acid complex, fruit wax and calcium chloride complex were used to coat purple sweet potato root. The detection index including rot rate, weight loss rate, starch content, soluble sugar content and anthocyanin content were measured. [Results] The results showed that rot rate and weight loss rate of purple sweet potato were decreased under the conditions of 3coatings. After 180 days storage, compared with CK, the rot rate and weight loss rate of treatment fruit wax and citric acid complex were decreased by 24.1% and 12.9%, respectively. While the starch and soluble sugar of treatment fruit wax and calcium chloride complex were increased by 32.48% and 28.85%, respectively. The flavor evaluation in treatment fruit wax and citric acid complex was the best. [Conclusion] The formula of fruit wax+citric acid can be used to evaluate the quality of the fruit of the sweet potato.

Key words: purple sweet potato, fruit wax, complex coating, storage, fresh-keeping