甘薯预贮愈伤方法及其对贮藏保鲜效果的影响  

Pre-storage Callus Method of Sweet Potato and Its Effect on the Storage and Preservation

作　　者：韦强[1] 郑丽静[1] 满杰[1] 武冬雪 WEI Qiang;ZHENG Li-jing;MAN Jie(Beijing Agricultural Technology Extension Station,Beijing 100029)

机构地区：[1]北京市农业技术推广站,北京100029

出　　处：《安徽农业科学》2020年第19期189-193,共5页Journal of Anhui Agricultural Sciences

基　　金：北京市科技计划项目(BAIC09-2018)。

摘　　要：[目的]研究甘薯预贮愈伤方法及其对甘薯贮藏保鲜效果的影响。[方法]以甘薯为试材,开展不同愈伤温度、时间对甘薯愈伤和贮藏期间生理性状的影响试验,进行呼吸强度、伤口愈合率、失重率、发芽率、腐烂率等指标的检测与分析。[结果]适宜的愈伤温度有利于甘薯机械创伤的愈合,降低愈伤和贮藏期间的失重率、发芽率和腐烂率。其中,以愈伤温度24℃处理6 d,或者愈伤温度27℃处理5 d,甘薯的贮藏保鲜效果较好。与未进行愈伤处理的甘薯相比,贮藏至120 d时失重率分别下降了26.05%和35.19%,发芽率分别下降了29.39%和40.92%,腐烂率分别下降了68.78%和64.47%,且均显著优于其他处理(P<0.01)。[结论]实际生产应用中,进行大规模甘薯贮藏,建议采用愈伤温度24℃处理6 d的预贮方法。[Objective]To clarify the pre-storage callus method of sweet potato and its effects on the storage and preservation.[Method]Using sweet potato as the test material,the experiments were conducted on the effects of different callus temperature and time on the physiological characteristics of sweet potato during the callus and storage period.The respiration intensity,wound healing rate,weight loss rate,germination rate,and rotten rate were measured and analyzed in this study.[Result]The appropriate callus temperature was beneficial to the healing of mechanical wounds of sweet potato,and the reducing of weight loss rate,germination rate and rotten rate during the callus and storage period.Among them,when the callus temperature was 24℃for 6 d,or the callus temperature was 27℃for 5 d,the sweet potato had better storage and preservation effect.Compared with sweet potatoes without callus treatment,the weight loss rate,germination rate and rotten rate of sweet potatoes stored for 120 days significantly(P<0.01)decreased by 26.05%and 35.19%,29.39%and 40.92%,and 68.78%and 64.47%,respectively,which were significant better than other treatments.[Conclusion]In actual production and application,the pre-storage method with a callus temperature of 24℃for 6 days was recommended for large-scale storage of sweet potatoes.

关 键 词：甘薯 愈伤温度 愈伤时间 保鲜效果 

分 类 号：S509.3[农业科学—作物学]