为延长莲藕的贮藏时间，以“鄂莲5号”莲藕为实验材料，在冰温-1 ℃贮藏条件下，研究了莲藕外观品质、质构、淀粉微观结构、总酚、酚类物质的变化规律，4 ℃贮藏作为对照组。研究结果显示-1 ℃贮藏延缓了外观品质的劣变、L*值和总酚含量的下降。-1 ℃贮藏的莲藕硬度和弹性比4 ℃贮藏分别高出了16.88%和21.43%，但咀嚼度差异不显著（p>0.05）。同时-1 ℃贮藏延缓了莲藕中淀粉粒断裂，维持了淀粉粒的光泽和细胞壁排列状态。运用高效液相色谱法测定了莲藕中酚类物质的变化，研究结果表明-1 ℃贮藏抑制了莲藕中没食子酸和绿原酸含量的升高，从而抑制了褐变底物的生成；延缓了黄酮类物质含量的降低，维持了非黄酮类物质的含量。因此，冰温贮藏能延缓莲藕品质的劣变并有效维持酚类物质的含量，该研究为莲藕的长期贮藏提供了理论参考依据。

To extend the storage period of lotus roots, changes in the appearance, texture, starch microstructure, and total phenol and phenolic acid contents of “Elian 5” lotus roots stored at -1 ℃ were compared with those stored at 4 ℃. The results demonstrated that storage at -1 ℃ could delay changes in the appearance of the lotus roots as well as the decreases in their L* value and total phenol content. The hardness and elasticity of the lotus roots stored at -1 ℃ were respectively 16.88% and 21.43% higher than those of roots stored at 4 ℃. However, the lotus roots stored at the two temperatures exhibited no significant differences in their chewiness (p>0.05). Moreover, storage at -1 ℃ alleviated breakage of the starch granules, thereby preserving their luster and cell wall arrangement. High-performance liquid chromatography analysis of the variations in phenolic acid contents revealed that storage at -1 ℃ could inhibit the increase in gallic acid and chlorogenic acid contents, thus suppressing the formation of browning substrates. Furthermore, the flavonoid content of the freezer-stored lotus roots decreased more slowly, while the content of non-flavonoids remained more or less unchanged. In summary, freezing storage can delay the quality deterioration of lotus roots and effectively maintain their phenolic acid content. These findings provide a theoretical reference for the prolonged storage of lotus roots.

国家自然科学基金项目（32001764）；武汉轻工大学校立2021Y08