不同贮藏方式对甜高粱茎秆糖和酸变化影响的研究

Research on Changes of Sugar and Acid Contents of Sweet Sorghum Stalk under Different Storage Method

【目的】以甜高粱新高梁3号和4号茎秆为试验材料，研究甜高粱茎秆采后40d贮藏期内不同贮藏方式下水分含量、糖种类及含量、总酸含量的变化。【方法】采用整秆去叶立放、整秆去叶平放、整秆带叶立放、整秆带叶平放、整秆金字塔型的不同贮藏方式。【结果】在0～40d贮藏期间内，所有贮藏方式下，新高粱3号和4号茎秆水分、总糖、蔗糖、可溶性糖含量均呈下降趋势，还原糖、总酸含量均呈上升趋势。同一种贮藏方式下新高粱3号茎秆的水分、总糖、蔗糖、还原糖、可溶性糖、总酸含量始终比新高粱4号高。在整个贮藏期茎秆水分、总糖、蔗糖、还原糖、可溶性糖含量由高到低依次为整秆去叶立放〉整秆去叶平放〉整秆带叶立放〉整秆带叶平放〉金字塔五层〉金字塔四层〉金字塔三层〉金字塔二层〉金字塔一层。而总酸含量在20—40d，金字塔型贮藏茎秆总酸的升高速度比整秆型贮藏快。【结论】甜高粱秆贮藏期间糖含量的变化主要由总糖、还原糖、蔗糖等糖之间的合成与代谢决定，在40d时，金字塔五层贮藏的茎秆总酸含量最高，整秆带叶平放茎秆的总酸含量最低。

[Objective and Method]The stalk of new sorghum No.3 and No.4 sweet sorghum were used as the trial material, the changes of physiological parameters, including water content, total sugar content, sugar varieties, total acidity content, soluble sugar content were studied under different storage conditions （defoliation stand, defoliation lie, leaf stand, leaf lie, pyramid type ） for 40 days. [ Result]The results showed that during 40 days of the storage period, the parameters above except reduce sugar and total acidity content show a decreasing tendency, however the reduce sugar content and total acidity content show a increasing tendency upon the whole storage method. The parameters tested of No. 3 new sorghum were significantly higher than that of No. 4 new sweet sorghum. As the storage time goes on, the proper order of parameters above from the highest to the lowest is as follows;defoliation stand - defoliation lie - leaf stand - leaf lie - pyramid type 5th - pyramid type 4th - pyramid type 3rd- pyramid type 2nd - pyramid type 1st in the whole storage period. [ Conclusion]Total acidity content of pyramid type is higher than that of the whole stalk type from 20 to 40 days, total acidity content of pyramid type 5th is the highest and the stalk leaf lie is the lowest for 40 days.