甘薯软库贮藏保鲜及其机理研究

Fresh-keeping Effects of Soft-storage for Sweet Potato and their Mechanism

以普通房间和高温窖贮藏作对照，研究了软库贮藏甘薯的效果及其保鲜机理。结果表明，软库内相对温度高，温湿度变化小，冬季有一定保温作用，约有1％CO2积累，比较适宜甘薯贮藏。贮藏120d（天）后，软库内完好著块为原重的90．1％（普通房内为83．2％，高温窖内为70．0％），营养物质损失少，经济效益高，利润率达26．1％（普通房内为0．4％，高温窖内为-6．5％）。失重与感病是影响贮藏效果的主要原因，软库通过改善环境，控制薯块蒸发失水，而达到抑制病菌繁殖，增强著块耐贮性和抗病性的目的，贮藏效果良好。

A comparison of different storage conditions, i. e.soft storehouse (SS), usual room (UR) and hightemperature cellar(HTC), for sweet potatoes indicatedthat SS was the most suitable due to its higher relativehumidity, smaller variation in humidity andtemperature. Afer 120 days storage, the percentage ofgood sweet potatoes remained as high as 90. 1 % in SSas against 83. 2 % for UR and 70. 0 % for HTC. In SS,nutrient material loss was low, economic efficiency wasgood, with a profit rate of 26. 1 % as compared to0.4% and 6.5% for UR and HTC,respectively.Weight loss and disease infection weremain factors to affect storage.