原料蔗品质变劣的生理基础  

Physiological bases of quality deterioration of sugarcane

作　　者：曾献军[1,2] 陈如凯[1,2] 张木清 林德波[1,2] 

机构地区：[1]福建农业大学作物科学学院 [2]福建省科学技术委员会

出　　处：《福建农业大学学报》1997年第4期390-396,共7页Journal of Fujian Agricultural University

基　　金：国家自然科学基金

摘　　要：原料蔗品质变劣程度与品种本身及贮存时间的长短有着密切的关系．随着贮存期间的延长，蔗茎蔗糖分等７个品质指标呈不同程度的下降趋势，蔗汁还原糖分等６个生理指标有着不同程度的上升．经方差分析和多重比较，综合评价这些生理指标，认为福引８３－１３原料蔗品质变劣程度最大，其次为闽糖７０－６１１和桂糖１１号．在贮存前期，与原料蔗糖分变化相关的酸／中性转化酶活性也随之提高，尤以酸性转化酶活性提高最为显著；到后期，活性提高渐缓并略有下降，其中中性转化酶活性下降程度高于酸性转化酶．Quality deterioration of sugarcane was closely related to varieties.During storage, the sucrose content decreased, and so did the purity, pH value, starch content, Pol, and the rate of extraction, while the reducing sugar content,juice brix, dextran content, total polysaccharide content, titrated acidity, inorganic phosphate in juice increased by different percentages. These indexes were comprehensively evaluated by variance analysis and multiple comparisons, the degree of quality deterioration of FY8313 was the highest, followed by MT70611 and GT11. The activities of acid/neutral invertase concerned with quality deterioration were increased during the early period of storage, especially for the acid invertase. However, the actvities decreased later, and the activity of neutral invertase decreased more rapidly. The sucrose loss in sugarcane was caused by conversion and respiration after cutting.

关 键 词：原料蔗 品质变劣 生理基础 甘蔗 

分 类 号：S566.1[农业科学—作物学]