甘薯在贮藏期间营养与生理变化研究

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.

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

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.