研究甘薯整个贮藏过程中淀粉酶活性变化及对块根发芽的影响,结果表明:对经过高温愈合和未经过高温愈合的甘薯块根,从收获到收获后92 d,总淀粉酶的活性比较低,且比较稳定;但是,92 d后总淀粉酶活性逐渐增大,活性稍有波动;不同品种淀粉酶活性除了高温愈合的苏薯8号外,均在第152 d达到了最大,高温愈合的苏薯8号总淀粉酶活性则在第112 d达到最大.除高温愈合的徐薯23和苏薯8号α-淀粉酶在第112 d达到最大外,其他高温愈合和未经高温愈合的品种的α-淀粉酶活性分别在刚收获或第152 d达到最大.总淀粉酶活性与薯块发芽速度不成正比,但是在112～152 d α-淀粉酶平均含量较高的高温处理较非高温处理材料发芽要快.
Change of amylase content in storage and its effect on germination of sweet potatoes
Increasing demand by the food and biomass energy industries has generated a great deal of interest in high-starch sweet potato varieties. This study was to determine the change of amylase content during storage and its correlation with the germination of sweet potatoes. The results showed that all varieties had a peak α-amylase level at harvest and germination. The α-ramylase content was stable whether the sweet potatoes were heat-treated or not. The total amylase was constantly low up to 92 days in storage. It increased gradually afterward. The amylase content was lower when subjected to a high-temperature treatment. There was no direct relation found between amylase content and germination rate. However, the high-temperature-treated sweet potatoes had a higher percent of oramylase during the storage from 112th to 152nd day, as well as a greater sprouting rate than those without the high-temperature treatment.
国家科技期刊平台
NSTL
万方数据
维普
