叶菜型甘薯品种‘百薯1号’茎尖不同部位淀粉含量变化的研究  

Study on the Change of Starch Content in Different Parts of Stem Apex of Sweet Potato Variety ‘Baishu No.1'

作　　者：王锐[1] 欧行奇[1] 李新华[1] 

机构地区：[1]河南科技学院,河南新乡453003

出　　处：《中国农学通报》2013年第30期60-63,共4页Chinese Agricultural Science Bulletin

基　　金：河南省科技厅科技攻关项目"叶菜型甘薯新品种百薯1号产业化研究"(0624030005)

摘　　要：研究了叶菜型甘薯品种茎尖的淀粉含量,为叶菜型甘薯品种茎尖的合理利用提供理论依据。以叶菜型甘薯品种‘百薯1号’为材料,研究分析了不同采摘时期甘薯茎尖不同部位淀粉含量的变化规律。结果表明:甘薯茎尖中叶、茎、柄的淀粉含量在不同采摘时期间均存在极显著差异。不同部位的平均淀粉含量从大到小排序依次是茎>叶>柄。其变异系数由大到小排序依次是叶>茎>柄。叶的淀粉含量以采摘第1期的最大,第2期的最低。在第1期至第4期范围内,叶的淀粉含量呈高—低—高—低的变化趋势;在第4期以后,则呈逐渐升高趋势。茎的淀粉含量以第7期的最高,第3期的最低。在采摘第1期至第3期以及第4期至第6期范围内,茎的淀粉含量均呈下降趋势。柄的淀粉含量以第6期的最高,第3期的最低。在第1期至第3期范围内,柄的淀粉含量呈缓慢下降趋势;第3期以后直至第6期范围内,柄的淀粉含量呈缓慢上升趋势;第6期至第7期,柄的淀粉含量又呈迅速下降趋势。叶、茎、柄三部位间淀粉含量变化存在着复杂的关系,但呈现出部分明显的关联规律。Researching into starch content of stem apex in leaf-vegetable sweet potato, providing the theory basis for its rational use. Using leaf-vegetable sweet potato variety ＇ Baishu No. 1＇ as materials, research on the change rules of starch content in different parts of stem apex of sweet potato and different harvesting period. The results showed that： there were significant difference of starch content in stem apex, leaf, stem and petiole in different picking time. The average starch content in different parts from big to small order was stem 〉 leaf 〉 petiole. The coefficient of variation descending order was leaf 〉 stem 〉 petiole. The highest the starch content of leaf occurred in first picking stage, and the lowest starch content occurred in the second picking stage. From first to fourth picking stage, starch content in leaves showed high- low- high- low trend. After the fourth stage, gradually increasing trend. The maximum of starch content in stem was occurred in seventh picking stage, the third picking stage was the lowest. Starch content of petiole in the picking stage of 1 to 3 was a slow downward trend as well as the stage of 4 to 6. The highest starch content of petiole was at 6 picking stage; the lowest was at 3 picking stage. Starch content of petiole in the picking stage 1 to 3 decreased slowly; but at stage 3 to 6, the starch content increased gradually; at stage 6 to 7, the starch content showed a rapid downward trend. There was a complex relationship between the change trend of starch content in leaves, stems and petiole, but showed a part of correlation.

关 键 词：叶菜型甘薯 '百薯1号’ 茎尖 部位 淀粉含量 

分 类 号：S630.5[农业科学—蔬菜学]