温度对萌芽过程中甘薯品质性状的影响  

Effect of Temperature during Root Germination on Quality Traits of Sweet Potato

作　　者：董顺旭[1] 解备涛[1] 侯夫云[1] 李爱贤[1] 王庆美[1] 张立明[1] Dong Shunxu;Xie Beitao;Hou Fuyun;Li Aixian;Wang Qingmei;Zhang Liming(Crop Research Institute,Shandong Academy of Agricultural Sciences/Scientific Observing and Experimental Station of Tuber and Root Crops in Huang-Huai-Hai Region,Jinan 250100,China)

机构地区：[1]山东省农业科学院作物研究所/黄淮海薯类观测实验站,山东济南250100

出　　处：《山东农业科学》2018年第7期82-87,共6页Shandong Agricultural Sciences

基　　金：国家甘薯产业技术体系项目(CARS-11-B-06);山东省农业良种工程项目(2016LZGC005);山东省薯类产业技术体系项目(SDAIT-16-04)

摘　　要：为了探讨甘薯萌芽过程中薯块各物质的变化规律,本研究以萌芽性不同的两个甘薯品种(济薯21和济紫薯1号)为材料,在不同温度(高温:31~33℃;中温:23~25℃;低温:17~19℃)下进行萌芽试验,研究该条件下萌芽过程中薯块的萌芽性、干物质含量、可溶性糖含量、蛋白质含量等生理特性的变化。结果表明:在不同温度条件下,甘薯的萌芽期、萌芽数量和薯苗质量均有不同,高温条件下甘薯的萌芽数量大,而低中温条件下薯苗质量较好。萌芽过程中薯块的干率、淀粉含量逐渐下降;可溶性糖和还原糖含量在低温条件下逐渐上升,在中高温条件下先升高再降低;蛋白质含量低中温条件下总体逐渐升高,高温条件下萌芽后期下降,之前一直升高。薯块萌芽过程中还原糖含量与甘薯萌芽性的相关性比淀粉含量更大。In order to explore the change rule of each index in sweet potato during root germination under different temperatures(high temperature:31~33℃;medium temperature:23~25℃;low temperature:17~19℃),two varieties of sweet potato with different germination characteristics(Jishu 21 and Jizishu 1)were used as materials.The germinating characteristics and changes of physiological characters,like dry matter content,soluble sugar content and protein content,were measured.The results showed that there were different germination periods,budding number and seedling quality of two varieties under different temperatures.The germination rate of sweet potato was higher under high temperature,while the quality of sweet potato seedlings was better at low and medium temperature.In the process of germination,the dry rate and starch content of sweet potato decreased gradually;the content of soluble sugar and reducing sugar increased gradually under the low temperature condition,and increased firstly and then decreased under the medium and high temperature conditions;the protein content increased gradually at low and medium temperatures,and increased firstly and then decreased at the late stage of germination at high temperature.The correlation of reducing sugar content with germinating ability of sweet potato was greater than that of starch.

关 键 词：甘薯 品种 温度 萌芽性 品质性状 

分 类 号：S531[农业科学—作物学]