Study on the changes of texture properties and color of maca tubers during storage

Objective:The variation of postharvest texture of maca tubers was investigated to provide a theoretical basis for the determination of maca tuber texture quality using instrumental analysis instead of sensory evaluation. Methods:The texture profile analysis (TPA) by Texture Analyzer was applied for the determination of texture characteristic of maca tubers under the storage of 4℃and 20℃. Results:Under the storage of 4℃and20℃, the variation trend of hardness of maca tubers was showed to be down first and then slowly up. These variation trends of other parameters of texture were in general showed to be down. In addition, the value of hardness was positively related to the values of cohesiveness, chewiness and color saturation, but negatively related to adhesiveness. The value of chewiness was positively related to the values of hardness and cohesiveness resilience, also negatively related to adhesiveness. The surface color saturation reflected the color quality of maca. The result showed that index values were positively correlated with hardness and springiness.It was significant positive correlated with chewiness and cohesiveness, but negatively correlated with adhesion.Conclusion:Results indicated the texture changes of maca tubers stored at 4℃ was significantly slower than those at 20℃, and low temperature storage should be used to ensure the quality of maca tubers.