不同温度和风速愈伤处理对甘薯贮藏品质的影响  

Effects of callus treatments at different temperatures and wind speeds on storage quality of Ipomoea batatas

作　　者：郑璞帆 单晓芳 李晓雪 董成虎 纪海鹏 于晋泽 刘斌[2] 张娜[1] 缴秋祥 ZHENG Pufan;SHAN Xiaofang;LI Xiaoxue;DONG Chenghu;JI Haipeng;YU Jinze;LIU Bin;ZHANG Na;JIAO Qiuxiang(Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences(National Research Center of Agricultural Products Preservation Engineering and Technology(Tianjin)),Key Laboratory of Storage and Preservation of Agricultural Products,Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products,Tianjin 300384,China;School of Mechanical Engineering,Tianjin University of Commerce,Key Laboratory of Refrigeration Technology of Tianjin,Tianjin 300134,China;Science and Technology Innovation Service Center of Liangshan County,Jining 273199,China)

机构地区：[1]天津市农业科学院农产品保鲜与加工技术研究所(国家农产品保鲜工程技术研究中心(天津)),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]天津商业大学机械工程学院,天津市制冷技术重点实验室,天津300134 [3]梁山县科技创新服务中心,山东济宁273199

出　　处：《食品与发酵工业》2024年第18期209-216,共8页Food and Fermentation Industries

基　　金：天津市农业产学研用“揭榜挂帅”项目(JBGG202219,JBGG202221);天津市科技计划项目(22ZYCGSN00170,22ZYCGSNO0470);天津市林果现代农业产业技术体系创新团队项目(ITTHRS2021000)。

摘　　要：甘薯(Ipomoea batatas(L.)Lam.)皮薄易损,在收获时极易受到机械损伤,从而造成腐烂,严重影响其经济价值。为了探讨不同温度和风速梯度对采后甘薯愈伤的作用效果,在天津以烟薯25号为材料开展了采后甘薯愈伤贮藏试验研究。结果表明,与CK组(12℃)相比,33℃的愈伤处理可以更好地降低甘薯块根贮藏期间的失重率、呼吸强度、丙二醛含量、纤维素酶活力和过氧化物酶活力,促进木质素合成以及可溶性固形物和淀粉的积累。交互效应分析表明,温度相较于风速对甘薯块根愈伤的影响更大,对损伤的恢复和品质的形成都有着显著效果。其中,以23℃配合1 m/s风速和33℃配合2 m/s风速的愈伤处理效果最好,能够有效促进愈伤组织的形成,延缓甘薯块根的水分散失,维持营养品质,延长贮藏时间,为甘薯采后贮藏保鲜技术的完善推广提供参考。Sweet potato[Ipomoea batatas(L.)Lam.],with its thin and fragile skin,is very susceptible to mechanical damage during harvest,resulting in decaying and seriously affecting its economic value.The effect of temperature and wind speed on the callus treatments of postharvest sweet potato were studied in Tianjin,using‘Yanshu No.25’as material at different temperatures and wind speeds.The results showed that compared with the CK group(12℃),the callus treatment at 33℃could better reduce the weight loss rate,respiration intensity,malondialdehyde content,cellulase activity,and peroxidase activity,and promote lignin synthesis as well as the accumulation of soluble solids and starch in sweet potato during storage.Two-way ANOVA results showed that temperature had a greater effect on sweet potato callus compared to wind speed,with significant effects on both damage recovery and quality formation.Among them,the callus treatments at 23℃with 1 m/s wind speed and 33℃with 2 m/s wind speed were the most effective,which could effectively promote the formation of callus,delay the water dissipation of sweet potato,maintain the nutritional quality,and prolong the storage time,providing a reference for promoting the improvement of storage and preservation technology of postharvest sweet potato.

关 键 词：甘薯 愈伤组织 温度 风速 贮藏品质 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]