9个冬种甘薯不同发育时期品质变化  

Quality Dynamic Changes of Nine Sweetpotato Varieties in Different Developmental Stages

作　　者：骆秦湘 姚研强 杨佳丽 张荣 蒋锋[1] 王章英[2] LUO Qinxiang;YAO Yanqiang;YANG Jiali;ZHANG Rong;JIANG Feng;WANG Zhangying(Zhongkai University of Agriculture and Engineening,Guangzhou 510225;Crops Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Crop Genetic Improvement of Guangdong Province,Guangzhou 510630)

机构地区：[1]仲恺农业工程学院,广州510225 [2]广东省农业科学院作物所,广东省农作物遗传改良重点实验室,广州510630

出　　处：《中国农学通报》2025年第3期9-17,共9页Chinese Agricultural Science Bulletin

基　　金：“国家甘薯产业技术体系项目”(CARS-10)。

摘　　要：本研究旨在探讨9个黄肉甘薯品种在不同发育时期的表型及主要品质变化,为鲜食甘薯的选育提供理论基础。以9个冬种黄肉甘薯品种为试材,测定5个发育时期甘薯的直径、薯长、单薯重、颜色、干率以及淀粉和可溶性糖含量,并进行分析。结果表明:甘薯直径、薯长、单薯重、干率等在发育过程中不断增加,‘广薯79’在45~105 d、‘安娜’在135~165 d薯长增速最快;直径、单薯重增加速度最快的是‘玛莎莉’;‘广薯79’干率增速最快。可溶性糖含量在发育中呈现下降趋势,‘广薯72’降速最快。淀粉含量增加,‘广薯72’在生长前期45~105 d快速增加,‘安娜’在135~165 d增速最快。研究发现黄肉甘薯块根薯长、直径、单薯重、干率、总淀粉含量随着生长发育时期逐渐增加,可溶性糖的含量逐渐下降,不同品种甘薯快速发育和增长时期不同。The purpose of this study was to investigate the phenotypic and main quality changes of nine yellowfleshed sweetpotato(YFSP)varieties at different development stages,and to provide a theoretical basis for the breeding of fresh sweetpotato.Nine winter YFSP varieties were used as materials.The diameter,length,weight,flesh color,dry rate,starch,and soluble sugar content of sweetpotato at five development stages were measured and analyzed.The results showed that the diameter,length,weight and dry rate of single potato increased continuously during the development process.The growth rate of sweetpotato length of‘Guangshu 79’was the fastest at 45-105 d,and that of‘Anna’was the fastest at 135-165 d.The highest rate of increase in diameter and single sweetpotato weight was‘Mashali’.The dry matter rate of‘Guangshu 79’increased the fastest.The soluble sugar content showed a downward trend during development,and‘Guangshu 79’showed the fastest decline.With the increase of starch content,‘Guangshu 79’increased rapidly in the early growth period of 45-105 d,and‘Anna’increased fastest in 135-165 d.The study found that the length,diameter,single root weight,dry rate and total starch content of YFSP tubers increased gradually with the growth and development period,and the content of soluble sugar decreased gradually.The rapid development and growth periods of different varieties of sweet potato were different.

关 键 词：鲜食甘薯 黄肉甘薯 品质性状 发育时期 表型特征 

分 类 号：S531[农业科学—作物学]