人工模拟贮藏条件下马铃薯块茎还原糖和淀粉含量变化  

Changes in Reducing Sugar and Starch Contents of Potato Tubers Under Artificial Simulated Storage Conditions

作　　者：杨焕春 陈晓东 盘重阳 张芳 潘青花 翟精武[1] 李勇[1] YANG Huanchun;CHEN Xiaodong;PAN Chongyang;ZHANG Fang;PAN Qinghua;ZHAI Jingwu;LI Yong(Anshun University,Anshun,Guizhou 561000,China;Guizhou Haike Industrial Development Co.,Ltd.,Guiyang,Guizhou 550000,China)

机构地区：[1]安顺学院,贵州安顺561000 [2]贵州海科实业发展有限公司,贵州贵阳550000

出　　处：《中国马铃薯》2022年第5期438-442,共5页Chinese Potato Journal

基　　金：国家自然科学基金项目(32260527);贵州省普通高等学校青年科技人才成长项目(黔教合KY字[2019]146);安顺学院博士基金项目(Asxybsjj201901);贵州省教育厅青年科技人才成长项目(黔教合KY字[2016]275)。

摘　　要：还原糖和淀粉含量是影响马铃薯油炸加工品质的重要因素,贮藏温度对马铃薯块茎的还原糖和淀粉含量具有重要影响。为了探讨不同贮藏温度对马铃薯块茎还原糖和淀粉含量的影响,以马铃薯品种‘荷兰15’和‘合作88’为试验材料,采用单因素完全随机设计,贮藏温度分别设2~4、8~10、15、20℃共4个处理,研究马铃薯在不同贮藏温度条件下还原糖和淀粉含量的变化。‘荷兰15’和‘合作88’在2~4℃贮藏条件下,块茎的还原糖含量均呈现为先增加后降低的趋势,块茎的还原糖含量始终高于0.47%;在8~10、15、20℃贮藏15~30 d后,2个马铃薯品种的块茎还原糖含量均呈现降低的趋势,块茎的还原糖含量始终低于0.35%。‘荷兰15’和‘合作88’分别在2~4、8~10、15和20℃贮藏后的0~30 d,淀粉含量表现为先下降、后上升、又下降的变化趋势。因此,对于马铃薯油炸加工来说,8~10℃的贮藏条件更有利于马铃薯的薯片和薯条加工。这一研究结论为马铃薯薯条和薯片的优质加工提供了理论依据和技术指导。Reducing sugar and starch contents are important factors affecting the quality of potato frying processing,and storage temperature has an important effect on reducing sugar and starch contents of potato tubers.To understand the effects of different storage temperatures on the contents of reducing sugar and starch in potato tubers,the storage temperatures were set at 2-4,8-10,15 and 20℃,respectively,and the changes in reducing sugar and starch contents in potato stored at different temperatures were tested in a completely randomized design,using potato varieties'Holland 15'and'Hezuo 88'as experimental materials.The reducing sugar contents of tubers of potato varieties'Holland 15'and'Hezuo 88'increased first and then decreased at 2-4℃,and the reducing sugar content of tubers was higher than 0.47%throughout the storage period.After stored at 8-10,15 and 20℃for 15-30 days,the tuber reducing sugar contents of the two potato varieties showed a decreasing trend,and the tuber reducing sugar content was lower than 0.35%during the period.At 2-4,8-10,15 and 20℃,the starch contents of'Holland 15'and'Hezuo 88'showed a trend of decreasing first,then increasing,and finally decreasing from day 0 to day 30 storage,respectively.Therefore,for potato frying processing,8-10℃storage conditions are more conducive to potato chip and French fry processing.This conclusion would provide theoretical basis and technical guidance for the high-quality processing of chip and French fry processing.

关 键 词：马铃薯 块茎 还原糖 淀粉 贮藏温度 

分 类 号：S532[农业科学—作物学]