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农学学报

农学学报 ›› 2023, Vol. 13 ›› Issue (5): 76-81.doi: 10.11923/j.issn.2095-4050.cjas2022-0012

• 农业工程 农业机械 生物技术 食品科学 • 上一篇    下一篇

贮藏条件对不同类型甘薯品种外观和品质性状的影响

陈路路(), 孙哲, 田昌庚, 刘尚刚, 赵丰玲, 郑建利   

  1. 泰安市农业科学院，山东泰安 271000
  • 收稿日期:2022-02-14 修回日期:2022-06-15 出版日期:2023-05-20 发布日期:2023-05-16
  • 作者简介:

    陈路路，女，1992年出生，山东泰安人，农艺师，硕士，主要从事甘薯育种及高产栽培技术研究。通信地址：271000 泰安市唐王大街316号泰安市农业科学院，Tel：0538-8505307，E-mail：。

  • 基金资助:
    山东省薯类产业技术体系“泰安综合试验站”(SDAIT-16-18); 山东省现农业良种工程项目子课题“优质多抗甘薯新品种培育”(2020LZGC004); 推一体化开发”(2021TSGC1220); 泰安市科技创新发展项目（政策引导类）“淀粉型甘薯新品种选育及高效生产关键技术集成与应用”(2022NS108)

Storage Conditions of Different Types of Sweet Potato Varieties: Effects on Appearance and Quality Traits

CHEN Lulu(), SUN Zhe, TIAN Changgeng, LIU Shanggang, ZHAO Fengling, ZHENG Jianli   

  1. Tai’an Academy of Agricultural Sciences, Tai’an 271000, Shandong, China
  • Received:2022-02-14 Revised:2022-06-15 Online:2023-05-20 Published:2023-05-16

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摘要：

为了探讨不同贮藏条件下鲜食型和淀粉型甘薯品种外观和品质性状变化差异，以鲜食型甘薯品种‘泰薯14’和淀粉型甘薯品种‘泰薯15’为试验材料，测定冷库贮藏[(12±0.5)℃，(85%±5%) RH]和室温贮藏[(18±1)℃，(30%±5%) RH]条件下不同贮藏期块根外观及品质性状变化。结果表明，室温贮藏90 d后，‘泰薯14’较‘泰薯15’薯肉色明显加深，冷库贮藏条件下薯皮色和薯肉色变化较小；室温贮藏30 d后，甘薯块根失重率迅速增大，干率显著增加，‘泰薯15’失重率小于‘泰薯14’，冷库贮藏失重率和干率变化较室温贮藏相对较小；室温贮藏60 d后，块根腐烂率明显增大，‘泰薯14’腐烂率明显大于‘泰薯15’，冷库贮藏腐烂率明显小于室温贮藏；可溶性糖含量在贮藏60 d达到峰值，冷库贮藏大于室温贮藏，淀粉含量在室温贮藏条件下微弱上升，冷库贮藏条件下保持相对稳定。综上所述，室温贮藏60 d后块根品质明显下降，且鲜食型甘薯较淀粉型甘薯块根品质下降更明显，冷库贮藏有利于甘薯块根的优质安全贮藏。

关键词: 冷库贮藏, 室温贮藏, 淀粉型甘薯, 鲜食型甘薯, 品质性状

Abstract:

In order to explore the differences of appearance and quality traits between fresh-eating and starch sweet potato varieties under different storage conditions, the fresh-eating sweet potato variety ‘Taishu 14’ and starch sweet potato variety ‘Taishu 15’ were used as materials to test the changes of appearance and quality traits in different storage periods under the conditions of cold storage ((12±0.5)℃, (85%±5%) RH) and room temperature storage ((18±1)℃, (30%±5%) RH). The results showed that the root flesh color of ‘Taishu 14’ was significantly darker than that of ‘Taishu 15’ after 90 days’ storage at room temperature storage, while the root skin color and root flesh color of the two varieties changed little under cold storage. After being stored for 30 days at room temperature, the weight loss rate and dry rate of sweet potato roots increased rapidly and significantly, and the weight loss rate of ‘Taishu 15’ was less than that of ‘Taishu 14’, while the changes of weight loss rate and dry rate under cold storage were relatively smaller than those under room temperature storage. After being stored for 60 days at room temperature, the rot rate was significantly accelerated, and the rot rate of ‘Taishu 14’ was significantly higher than that of ‘Taishu 15’, while the rot rate under cold storage was significantly lower than that under room temperature storage. The soluble sugar content reached the peak at 60 days’ storage, which was higher under cold storage than that under room temperature storage. The starch content increased slightly under room temperature storage, while it remained relatively stable under cold storage. In conclusion, the root tuber quality decreased significantly after 60 days’ storage under room temperature, and the quality of fresh-eating sweet potato decreased more significantly than that of starch type sweet potato. Cold storage is conducive to the high-quality and safe storage of sweet potato roots.

Key words: cold storage, room temperature storage, starch type sweet potato, fresh-eating sweet potato, quality traits