| 李妍婷 1,2，张 荣 2
，姚研强 1,2，唐朝臣 2
，韩金玲 1
，王章英 2.六个不同品种鲜食甘薯贮藏品质变化[J].广东农业科学,2024,51(8):80-91 |
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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 |
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| DOI：10.16768/j.issn.1004-874X.2024.08.009 |
| 中文关键词: 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 |
| 英文关键词: fresh sweet potato storage quality rot rate carotenoid content flavor evaluation correlation analysis |
| 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） |
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| 中文摘要: |
| 【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。 |
| 英文摘要: |
| 【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. |
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