马铃薯品种“克新1号”和“冀张8号”贮藏期间品质比较  

Comparison of Quality on Potato Tuber Cultivars ‘Kexin No.1’ and ‘Jizhang No.8’ During Storage

作　　者：杨素[1] 康鹏玲 韩娜 张仲柏 牛黎莉[1] 汪月[1] 张盛贵[1] YANG Su;KANG Peng-ling;HANNa;ZHANG Zhong-bai;NIU Li-li;WANG Yue;ZHANG Sheng-gui(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou Gansu 730070,Chin)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与发酵科技》2017年第6期42-48,105,共8页Food and Fermentation Science & Technology

基　　金：国家公益性行业(农业)科研专项(201303104);甘肃省高等学校基本科研业务费专项;甘肃省生物技术专项(GNSW-2013-22;GNSW-2015-14)

摘　　要：马铃薯加工前的块茎贮藏是马铃薯加工的关键环节之一。本试验以克新1号和冀张8号为试验对象,在0-180d的贮藏时间内对其干物质、淀粉、还原糖、硬度以及淀粉特性进行定性和定量研究,并建立他们之间的相关性分析。结果表明,贮藏期间干物质和淀粉的变化呈极显著正相关,但是与还原糖趋势相反;硬度与贮藏时间的变化呈极显著负相关;直链淀粉的变化规律与溶解度相似,与膨润度和透明度呈负相关。本文旨在为贮藏期间马铃薯的加工提供参考和借鉴。The storage of tubers before potato processing is one of the key links in potato processing. The Kexin No.1, and Lizhang No.8 were used as material. The starch, reducing sugar, hardness and starch properties were qualitatively and quantitatively studied during the storage period of 0-180 days, and the correlation between them was established. The result shows： There was a significant positive correlation between dry matter and starch during storage, but contrary to the trend of reducing sugar. Hardness was significantly negatively correlated with storage time. The regularity of amylose is similar to solubility, and negatively correlated with swelling degree and transparency. The experiment was conducted to provide reference for the processing of potato during storage.

关 键 词：马铃薯 贮藏时间 品质比较 相关性分析 

分 类 号：TS205[轻工技术与工程—食品科学] TS972.24[轻工技术与工程—食品科学与工程]