甘薯在贮藏期间营养与生理变化研究

Studies on Changes for Nutrition and Physiology about Two Breeds of Sweet Potato in Preservation

摘要:

研究了“宁紫1号”、“宁选1号”甘薯在贮藏100d期间的贮藏效果，以期得出较为适宜的贮藏参数，并分析甘薯的营养和生理变化规律. 以250mg·L-1施保克溶液浸泡处理甘薯，置于7℃贮藏，以室温贮藏的甘薯为对照，定期进行理化指标检测. 结果表明：在贮藏期内，7℃贮藏结合施保克处理可有效降低甘薯的霉腐率，减少可溶性蛋白质、可溶性总糖、总黄酮的损失. 此外，两种甘薯的α-淀粉酶活性在贮藏中均高于β-淀粉酶活性. 7℃贮藏结合施保克处理可提高甘薯的贮藏品质，可以在甘薯实际贮藏中应用.

Abstract:

This study evaluated the storage effect of‘Ningzi No.1’and ‘Ning xuan No.1’sweet potato during 100 days. The purpose of the research was to find a appropriate storage parameter and analyze the variation of nutrition and physiology of sweet potato. The sweet potato treated with Sportak dipping -250mg·L-1- was placed at 7℃ at storage, and the sweet patato stored at room temperature was taken as control -ck-. The periodic detection of physical and chemical indicators was done. The results showed that the Sportak dipping treatment at 7℃ could low the rot rate effectively, reduce the losses of soluble proteint, total soluble sugars and total flavonoids. In addition, the α-amylase activities of two sweet potato were higher than β-amylase activities during storage. The Sportak dipping treatment at 7℃ can improve the storage quality of sweet potato, which could be applied in practice.