贮藏期甘薯块根淀粉酶活性变化趋势  

Changes of Amylase Activities in Sweetpotato Roots during Storage

作　　者：谢逸萍[1] 李洪民[1] 王欣[1] 

机构地区：[1]中国农业科学院甘薯研究所,江苏徐州221121

出　　处：《江苏农业学报》2008年第4期406-409,共4页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省高技术项目(BG2006309);江苏省高技术项目(BG2007320);国家行业计划(nyhzx07-012-01);国家支撑项目(2006BAD01A06-2)

摘　　要：对不同基因型甘薯品种在整个贮藏期不同时段淀粉率和淀粉酶活性进行精确测定。结果表明：不同基因型品种在整个贮藏期淀粉率均有所下降，降幅为1—2个百分点；不同淀粉含量品种的淀粉酶活性差异很大，酶活性值为0．126—5．358mg／g；各品种酶活性变化趋势基本相同，多数品种淀粉酶活性的高峰值出现在贮藏30d到45d之间，但淀粉酶活性的高低与淀粉率的高低不成正比；淀粉率下降速度与淀粉酶活性高低相关性不显著。The starch contents and amylase activities in the roots of different genotypes of sweetpotato during whole storage period were measured. The starch contents of all genotypes of sweetpotato declined during entire period, with the rate of 1% - 2%. Big differences of amylase activities were found among varieties, with the range of 0. 126 - 5. 358 mg/g. The amylase activity changes were similar to each other, the activity peaks appearing at day 30 to day 45 during storage. Neither did starch content nor decreased rate correlate with amylase activity.

关 键 词：甘薯 贮藏期 淀粉率 淀粉酶活性 

分 类 号：S531.01[农业科学—作物学]