不同温度对甘薯新品系福薯88贮藏生理营养性状的影响

刘文静; 余华; 黄薇; 任丽花; 潘葳

不同温度对甘薯新品系福薯88贮藏生理营养性状的影响

福建省农业科学院中心实验室/福建省精密仪器农业测试重点实验室,福建福州 350003

基金项目:

福建省科技计划项目省属公益类科研院所基本科研专项(2010R1027-2);国家甘薯产业技术体系建设项目(CARS-11-B-10-2);福建省科技重大专项(2008NZ00015);福建省农业科学院青年科技创新基金(2010QB-19)

详细信息

作者简介:
刘文静(1982-),女,硕士,研究实习员,研究方向:食品检测(E-mail:wenjingcat@163.com)

通讯作者:
余华(1957-),女,研究员,研究方向:甘薯育种(E-mail:yuhua@faas.cn)

中图分类号: S 642.5
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出版历程
- 收稿日期: 2011-09-05
- 修回日期: 2011-10-08
- 刊出日期: 2011-10-14

Effects of Storage Temperature on Nutritional Composition of Sweet Potato Fushu 88

Central Laboratory,Fujian Academy of Agriculture Sciences/Key Laboratory of Test in Agricultural Field by Precision Type Instrument,Fuzhou,Fujian 350003,China

摘要

摘要: 对福薯88在相对湿度85%、温度在5、10、17℃条件下贮藏过程中淀粉、还原糖、蔗糖、蛋白质、氨基酸、维生素C、粗纤维等营养含量的变化进行测试,结果表明:贮藏温度对甘薯营养含量变化影响较大,贮藏温度为10℃时,可延长贮藏保鲜时间,保持甘薯的食用品质。贮藏温度为5℃时易造成冷害烂薯,贮藏温度超过17℃会加速生理代谢,贮藏30 d就开始发芽影响食用品质。贮藏期营养成分相关性研究表明:10℃条件下贮藏过程中淀粉含量与还原糖呈极显著负相关,蛋白质和氨基酸呈极显著正相关。
- 温度 /
- 甘薯 /
- 贮藏期 /
- 营养变化
Abstract: The sweet potato of Fushu 88 were stored under relative humidity of 85% with temperature at 5℃, 10℃, 17℃, respectively, for comparing their nutritive composition in the content of starch, reduced sugar, sucrose, protein, amino acids, vitamin C and crude fiber. The results showed that the storage temperature was an important factor in changing of potatoes component contents. Ten degree Celsius was a proper storage temperature for Fushu 88 in its good preservation quality. At 5℃ storage, the chilling damage with decaying of potatoes were resulted; while over 17℃, the metabolic activities and germination of potatoes were enhanced. The significant correlation between starch and reducing sugar content was found in negative but it was positive significantly in between of protein and amino acids.
- storage temperature /
- sweet potato /
- storage periods /
- nutritional changes