龙薯九号甘薯冷害胁迫与适温贮藏品质调控

Study on chilling injury and the optimum storage temperature of Longshu No.9

针对温度敏感性甘薯低温贮藏冷害、高温腐烂率加剧损耗大等产业难题,试验以"龙薯九号"新鲜甘薯为试材,重点研究0℃强冷害、14℃适宜贮温和25℃偏高温度品质变化规律。结果表明,14℃对甘薯的贮藏效果最佳,显著延缓失重率的降低,抑制电导率和丙二醛含量的增加,同时抑制多酚氧化酶(PPO)和过氧化物酶(POD)的活性,延缓甘薯衰老褐变;0℃贮藏甘薯冷害严重,薯块色泽黯淡,薯肉变褐色,木质化现象明显,细胞损伤严重,导致甘薯品质下降;25℃时,甘薯呼吸强度大,失重率急剧上升,果实衰老快,品质差。试验为龙薯九号甘薯新品种贮藏保鲜提供了理论依据。

Industrial problems which is sensitive to cause chilling injury in the low temperature and the decrease of weight loss in the high temperature of sweet potato. Fresh sweet potato-“Longshu No.9” as the material, which was stored at 0 ℃, 14 ℃ and 25 ℃ to focus on the study of strong chilling at 0 ℃, suitable storage temperature at 14 ℃, and high temperature of 25 ℃. The results showed that 14 ℃ had the best storage effect on sweet potato, significantly delayed the decrease of weight loss, inhibited the increase of electrical conductivity and malondialdehyde content, and inhibited the activity of polyphenol oxidase (PPO) and peroxidase (POD), delay sweet potato aging and browning. The chilling injury of sweet potato at 0 ℃ was severe, the color of the potato was dark, the potato meat was brown, the lignification was obvious, and the cell damage was serious, which led to the deterioration of sweet potato quality. When sweet potato was stored at 25 ℃, which can enhance the respiration and increase weight loss, and the fruit senescence was fast and the quality was poor. The experiment provided a theoretical basis for the storage and preservation of the new sweet potato variety-Longshu No.9.