不同贮藏温度对冷凉地区甘薯块根品质的影响

Effects of different storage temperature on the quality of sweet potato tubers in cold regions

中文关键词:  甘薯  贮藏温度  贮藏特性  冷凉地区

英文关键词:sweet potato  storage temperature  storage property  cold regions

中文摘要:

      目的 研究不同贮藏温度对冷凉地区甘薯块根品质的影响, 为当地因地制宜建设地下或半地下贮藏窖的短期贮藏筛选适宜品种。方法 以腐烂率、失重率、淀粉含量、可溶性糖含量、抗坏血酸含量、谷胱甘肽含量、果胶含量、α淀粉酶活性及薯块硬度变化为指标, 考察了12个甘薯品种在6、9和12℃ 3个不同贮藏温度中块根品质随时间的变化规律。结果 相同品种间, 随着贮藏温度的降低, 甘薯腐烂率、α-淀粉酶活性、可溶性糖、果胶含量和硬度波动明显, 总体呈上升趋势, 失重率、淀粉含量呈下降趋势, 抗坏血酸和谷胱甘肽含量均随着贮藏时间而缓慢下降。不同品种间耐贮性存在较大差异, 12℃贮藏条件下, 各品种腐烂率较低, 但失重率相对较高; 9℃贮藏条件下, 部分品种腐烂率上升, 但抗坏血酸和谷胱甘肽等营养物质损失较小; 6℃低温贮藏条件下, 失重率及腐烂率较低的品种是商薯19、苏薯28号和徐紫薯8号; α-淀粉酶活性较弱的品种是徐紫薯8号、济薯26号、心香和商薯19; 而济薯26号、徐薯32号、商薯19号和徐紫薯8号贮藏35 d后, 淀粉含量损失较少。结论 通过贮藏特性评价, 掌握不同品种的品质随贮藏温度变化规律, 筛选出商薯19、徐紫薯8号和苏薯28号3个适宜6℃低温贮藏的品种。

英文摘要:

      Objective To study the effects of different storage temperatures on the quality of sweet potato in cold regions and screen suitable varieties for short-term storage of underground or semi-underground storage pits according to local conditions. Methods With rot rate, weight loss rate, starch content, soluble sugar content, ascorbic acid content, glutathione content, pectin content, α-amylase activity and potato hardness as indicators, the changes of root quality of 12 sweet potato varieties at 3 kinds of different storage temperatures of 6, 9 and 12℃ were investigated. Results Among the same varieties, as the storage temperature decreased, the rot rate, α-amylase activity, soluble sugar, pectin content and hardness fluctuated greatly, but these increased in general. The weight loss ratio and starch content showed the trend to decrease. The content of ascorbic acid and glutathione slowly decreased with storage time. There were significant differences in storage tolerance among different varieties. The rot rates of each variety were relatively low, but the weight loss was relatively high at 12℃. The rot rates of some varieties increased, but the loss of nutrients such as ascorbic acid and glutathione was relatively low at 9℃. The weight loss and rot rates of Shangshu 19, Sushu 28, and Xuzishu 8 were relatively low at 6℃, the α-amylase activity of Xuzishu No.8, Jishu 26, Xinxiang and Shang19 was weak, while the starch content of Jishu 26, Xushu 32, Shangshu 19, and Xuzishu 8 showed less loss after storage for 35 days. Conclusion By evaluating the storage characteristics and analyzing the quality of different varieties, three varieties suitable for low temperature storage at 6℃, namely Shangshu 19, Xuzishu 8, and Sushu 28 are selected.