不同贮藏温度对菜用甘薯营养品质的影响

Effects of different storage temperatures on nutritional quality of vegetable sweet potato

以福菜薯18为试材,研究其在(4±1)℃、(7±1)℃、(10±1)℃温度贮藏下营养成分含量的变化规律。结果表明:不同贮藏条件下,福菜薯18号叶片的Vc、蔗糖、蛋白质、氨基酸、粗纤维含量均较对照降低,还原糖在贮藏前期高于对照,后期低于对照水平。在相同贮藏时间内,贮藏前期,菜用甘薯叶片的Vc、蔗糖、蛋白质、氨基酸、粗纤维含量均呈下降趋势,还原糖含量增加;贮藏后期,不同温度条件下各营养品质变化情况不同。推荐菜用甘薯适宜的贮藏温度为4±1℃。

The changes of nutrition contents of Fucaishul8 under different storage temperature （4±1）℃、（7±1）℃、（10±1）℃ were studied. The results showed that under all storage conditions, the content of vitamin C, sucrose, protein, amino acid and crude fiber decreased to compare with the control; reducing sugar higher at earlier storage hut lower at later storage than control. During the storage period, all the content of vitamin C,sucrose, protein, amino acid and crude fiber showed a de- cline tendency except reducing sugar increased at earlier storage, but had no certain regular at later storage. The recommen- ded storage temperature for Fucaishul8 was 4±1℃.