Effects of Different Storage Temperature on Nutritional Quality of Potato Cultivar Kexin No.1  

不同贮藏温度下克新1号马铃薯营养品质变化研究（英文）

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：《Agricultural Science & Technology》2015年第4期810-814,共5页农业科学与技术（英文版）

基　　金：Supported by Special Fund for Agro-scientific Research in the Public Interest(201003077)~~

摘　　要：Objective] This study almed to investigate the effects of different storage temperature on nutritional quality of potato cuItivar Kexin No.1 and expIore the opti-mal storage temperature and time for Kexin No.1 with different uses. [Method] After storage at different temperature （1, 4, 10 and 16 ℃）, changes in dry matter, starch, reducing sugar and protein contents, amyIase activity and germination rate of potato cuItivar Kexin No.1 were observed and analyzed. [Result] Reducing sugar content of Kexin No.1 stored at 1 and 4 ℃ increased significantIy compared with that of Kexin No.1 stored at 10 and 16 ℃. Kexin No.1 stored at 1 ℃ exhibited no chiI ing injury. After storage at 16 ℃, Kexin No.1 began to germinate at 30 d, and the Iength and number of germinated buds increased significantIy with the extension of storage time, dispIaying a significant reduction in moisture content. Kexin No.1 potato couId be stored at 1 and 4 ℃ for more than 120 d without any changes in various indi-cators. Therefore, 1-4 ℃ was the optimal storage temperature for potato cuItivar Kexin No.1. [Conclusion] This study provided theoretical basis and technical support for the optimization of post-harvest storage conditions of potatoes.[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]该研究为马铃薯产后贮藏条件优化提供理论依据和技术支撑。

关 键 词：POTATO STARCH Reducing sugar SoIuble protein Germinatlon 

分 类 号：S532[农业科学—作物学]