| 李妍婷,张 荣,姚研强,等.六个不同品种鲜食甘薯贮藏品质变化[J].广东农业科学,2024,(5-6):- |
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六个不同品种鲜食甘薯贮藏品质变化 |
| The Quality Changes of Six Different Table-stock Sweetpotatoes During Storage |
| 投稿时间：2024-02-26 修订日期：2024-04-26 |
| DOI： |
| 中文关键词: 鲜食甘薯 室温贮藏 贮藏品质 类胡萝卜素含量 食味评价 相关性分析 |
| 英文关键词: table-stock sweetpotato room temperature storage storage quality carotenoids content flavor evaluation correlation analysis |
| 基金项目:国家甘薯产业技术体系项目(CARS-10)；广东省现代农业产业技术研究体系项目(2023KJ111) |
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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】本研究以六个鲜食甘薯品种‘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、干物质含量、淀粉含量、可溶性糖含量、淀粉酶活性、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’腐烂率分别达到了60.87%、50.00%和44.00%，腐烂严重，而‘广薯87’和‘广薯72’的腐烂率仅为12.50%和8.70%。六个鲜食甘薯品种的可溶性糖含量和食味随着贮藏时间的延长上升，而淀粉含量下降。β-淀粉酶是鲜食甘薯中主要的淀粉酶，其中，‘广薯42’‘广薯87’‘广薯79’和‘普薯32号’的β-淀粉酶活性在贮藏过程中下降30%~50%，而其他品种约下降10%。‘安娜’和‘广薯42’的类胡萝卜素含量在贮藏后降低17%~23%，‘广薯87’和‘广薯72’的类胡萝卜素含量上升22%~36%，而‘广薯79’和‘普薯32号’的类胡萝卜素含量贮藏至60 d时与贮藏前相比差异不显著。【结论】六个鲜食甘薯品种在贮藏过程中表现出了不同的贮藏特性，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后出现大量的腐烂。 |
| 英文摘要: |
| 【Objective】In order to explore the changes of quality of different varieties of table-stock sweetpotato during storage,which provide data support and theoretical guidance for the research and scientific storage of table-stock sweetpotato storage quality.【Method】In this study, quality changes in six table-stock sweetpotato varieties, ‘AN’ ‘G42’ ‘G87’ ‘G72’ ‘G79’ and ‘P32’, during temperature (18±1℃) and humidity (70±2%) of 60 days have been studied. Quality indicators such as rot rate, weight loss rate, dry matter, starch content, soluble sugar content, amylase activity carotenoids content, flavor and correlation analysis of these indicators were analyzed. 【Result】After 60 days of storage，‘AN’ ‘G79’ and ‘P32’ showed high rotting rate, 60.87%, 50.00% and 44.00% , while ‘G87’ and ‘G72’ were only 12.50% and 8.70%. The soluble sugar content and flavor of six table-stock sweetpotato varieties increased with the extension of storage time, while the starch content decreased. The β-amylase is the main amylase in table-stock sweetpotato, among which, the β-amylase activity of ‘G87’ ‘G79’ and ‘P32’ decreased by 30% to 50% during storage, while that of other varieties decreased by about 10%. The carotenoids content of ‘AN’ and ‘G42’ decreased by 17% to 23% after storage, the ‘G87’ and ‘G72’ increased by 22% to 36%. However, there was no significant difference in carotenoids content between‘G79’ and ‘P32’ when stored for 60 days compared to before storage.【Conclusion】Different varieties of table-stock sweetpotato showed different storage characteristics during storage. Among, ‘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 a large amount of decay appeared after 45 days of storage. |
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