不同贮藏温度下克新1号马铃薯营养品质变化研究  

Study on Kexin No. 1 Potato Nutritional Quality Change under Different Storage Temperature

作　　者：王希卓[1] 孙海亭 孙洁[1] 朱旭[1] 张凯[1] 沈瑾[1] 蔡学斌[1] 

机构地区：[1]农业部规划设计研究院,北京100125

出　　处：《安徽农业科学》2014年第29期10307-10310,共4页Journal of Anhui Agricultural Sciences

基　　金：公益性行业(农业)科研专项(201003077)

摘　　要：[目的]研究4种不同温度下贮藏克新1号马铃薯的品质变化,获得不同用途下克新1号较为合适的贮藏温度和时间。[方法]对不同温度（1、4、10和16℃）马铃薯品种克新1号贮藏期间干物质、淀粉、还原糖、蛋白质、淀粉酶活性的变化及发芽情况进行观察研究。[结果]试验发现,与10和16℃贮藏相比,1和4℃贮藏条件下,克新1号马铃薯还原糖含量显著增加;1℃贮藏无冷害现象;16℃贮藏下30 d马铃薯开始发芽,相对其他贮藏温度,发芽数量和芽长显著增加,水分含量下降最明显;在1和4℃温度条件下可贮藏120 d以上,马铃薯各指标无明显变化,因此1～4℃可作为马铃薯品种克新1号最佳贮藏温度。[结论]研究可为马铃薯产后贮藏条件优化提供理论依据和技术支撑。The quality change of Kexin No. 1 potato under 4 different temperatures was studied,the optimal storage temperature and time was obtained. [Method] Based on the testing of dry matter,starch,reducing sugar,protein,amylase activity and germination of Kexin No. 1 when the potato were storage under different temperature as 1,4,10 and 16 ℃. [Result]It was found that compared with being storage under 10 and 16 ℃,reducing sugar level were significant increasing when the potato were storage under 1 and 4 ℃. There were no chilling injury when the potato were storage under 1 ℃. Kexin No. 1 potato begun to sprout after 30 days storage under the 16 ℃. Compared with other processing,the number and bud length was significantly increased germination,the water content decreased obviously under 16 ℃.The result showed no significant character changes when Kexin No. 1 storage under 1 and 4 ℃ in 120 days. [Conclusion]The study can provide theoretical basis and technical support for optimization of potato storage.

关 键 词：马铃薯 淀粉 还原糖 可溶性蛋白 发芽 

分 类 号：S661.1[农业科学—果树学]