不同品种马铃薯贮藏期间干物质与淀粉含量之间的关系

Relationship between Contents of Dry Material and Starch of Potato during Storage

针对10个栽培马铃薯品种贮藏期间干物质及其主要成分淀粉含量的变化和关系展开了研究。结果表明,在6个月的贮藏期中10个品种间马铃薯干物质含量有极显著差异(p<0.01),同品种马铃薯贮藏期间干物质含量无显著变化;不同品种间以及贮藏期间马铃薯的淀粉含量均有极显著地差异(p<0.01);马铃薯贮藏期间干物质含量和淀粉含量之间存在极显著地正相关关系;耐贮藏品种为斯诺登和甘农1号,较耐贮藏的品种为渭薯8号、大西洋、蝉内贝克、夏波蒂。

The paper deals with the relationship between content of dry material and that of starch of 10 varieties of potatoduring storage. Results showed that stored in cellar, the starch content of potato fell and reducing sugar content of it increasedgradually during 6 months storage. Through warming up treatment (putting the stored potato at the room temperature about 15℃±), there existed a tendency that reducing sugar changed to the form of starch. At the lowermost temperature in January andFebruary, starch content fall to the lowermost point and that reducing sugar increase to the highest point. January and Februaryare not suitable to do the potato process. The best varieties suitable to storage are Snowden and Gannongshu No.1, the varietiesrelatively suitable to storage are Weishu No.8, Atlantic, Kennebec and Shepody.