Effect of Frozen Storage Temperature on Quality of Postharvest Maca Tuber

Abstract:

This work was to evaluate the effect of storage temperature on the functional and nutritional quality of postharvest maca tuber. Results showed that the lower of the storage temperature，the slower of the quality drop with the loss of nutritional and functional components in maca tuber frozen at -5 ℃ being significantly higher than that at -10 ℃and -20 ℃. Moreover，the lower storage temperature was favorable to the texture including hardness，chewiness and resilience. With the frozen temperature of -20 ℃ in the household refrigerator，the maca tuber could maintain a good quality for 12 months.