六个不同品种鲜食甘薯贮藏品质变化
Changes in Quality of Six Different Fresh Sweet Potatoes During Storage
李妍婷 1张荣 2姚研强 1唐朝臣 2韩金玲 3王章英2
作者信息
- 1. 河北科技师范学院农学与生物科技学院,河北 秦皇岛 066000;广东省农业科学院作物研究所/广东省农作物遗传改良重点实验室,广东 广州 510630
- 2. 广东省农业科学院作物研究所/广东省农作物遗传改良重点实验室,广东 广州 510630
- 3. 河北科技师范学院农学与生物科技学院,河北 秦皇岛 066000
- 折叠
摘要
[目的]探究不同品种鲜食甘薯在贮藏过程中品质变化规律,为鲜食甘薯贮藏品质研究和科学存放提供数据支撑和理论指导.[方法]本研究以 6 个鲜食甘薯品种'安娜''广薯 42''广薯 87''广薯 72''广薯 79'和'普薯 32 号'为试验材料,在温度 18(±1)℃、湿度 70(±2)%条件下贮藏 60 d,研究其贮藏过程中的腐烂率、失重率、干物质量、淀粉酶活性、淀粉、可溶性糖和类胡萝卜素含量及食味的变化规律及相关性.[结果]贮藏 60 d时,'安娜''广薯 79'和'普薯 32 号'腐烂率分别达到 60.87%、50.00%和 44.00%,腐烂严重;'广薯 87'和'广薯 72'的腐烂率仅为 12.50%和 8.70%.6 个品种鲜食甘薯的可溶性糖含量和食味随着贮藏时间的延长而上升,淀粉含量呈下降趋势.β-淀粉酶是鲜食甘薯中主要的淀粉酶,贮藏过程中'广薯 42''广薯 87''广薯 79'和'普薯 32 号'的β-淀粉酶活性下降 30%～50%,其他品种约下降 10%.此外,与贮藏前相比,贮藏后'安娜'和'广薯 42'的类胡萝卜素含量降低 17%～23%,'广薯 87'和'广薯 72'的类胡萝卜素含量上升 22%～36%;贮藏 60 d时,'广薯 79'和'普薯 32 号'的类胡萝卜素含量与贮藏前无明显差异.[结论]6个品种鲜食甘薯在贮藏过程中表现出不同的贮藏特性,其中,'广薯87'和'广薯72'在贮藏过程中腐烂率较低,可适当延长贮藏期,而'广薯42''广薯79'和'普薯32号'在贮藏30 d后开始腐烂,不宜长期贮藏.'安娜'在贮藏 15 d后食味显著上升,但在贮藏 45 d后出现大面积的腐烂.
Abstract
[Objective]The study was conducted to explore the changes in quality of different varieties of fresh sweet potato during storage,which would provide data support and theoretical guidance for the research of storage quality and scientific storage of fresh sweet potato.[Method]In the study,six fresh sweet potato varieties,'AN''G42''G87''G72''G79'and'P32'were stored at temperature of 18(±1)℃ and humidity of 70(±2)％for 60 days.The change rules of indicators such as rot rate,weight loss rate,dry matter weight,amylase activity,starch,soluble sugar,carotenoids and flavor during storage and correlation analysis of these indicators were studied.[Result]After 60 days of storage,the rot rates of'AN''G79'and'P32'reached 60.87％,50.00％and 44.00％,showing serious rot;while the rot rates of'G87'and'G72'were only 12.50％and 8.70％.The soluble sugar content and flavor of six fresh sweet potato varieties increased with the extension of storage time,while the starch content decreased.The β-amylase was the main amylase in fresh sweet potato,and the β-amylase activity of'G42''G87''G79'and'P32'decreased by 30％to 50％during storage,while that of other varieties decreased by about 10％.In addition,compared with before storage,the carotenoid contents of'AN'and'G42'decreased by 17％to 23％after storage,while the carotenoid contents of the'G87'and'G72'increased by 22％to 36％.After storage for 60 days,there was no significant difference in carotenoids content between'G79'and'P32'compared with that before storage.[Conclusion]The six varieties of fresh sweet potato showed different storage characteristics during storage,among which'G87'and'G72'had a low rot rate during storage,and the storage period could be extended appropriately.'G42''G79'and'P32'began to rot after 30 days of storage and were not suitable for long-term storage.The flavor of'AN'increased significantly after 15 days of storage,but extensive rot appeared after 45 days of storage.
关键词
鲜食甘薯/贮藏/品质/腐烂率/类胡萝卜素含量/食味评价/相关性分析Key words
fresh sweet potato/storage/quality/rot rate/carotenoid content/flavor evaluation/correlation analysis引用本文复制引用
基金项目
广东省科技计划项目(2023B1212060038)
国家甘薯产业技术体系专项(CARS-10)
出版年
2024
NETL
NSTL
万方数据