山药贮藏过程中腐烂情况的初步研究

Preliminary Study on the Rottenness of Yam during Storage

山药营养丰富,有很高的滋补和药用价值。由于皮薄肉嫩,含水量高,收获后很容易腐烂变质,贮藏过程中因腐烂引起的损失很高。试验首先以北方7个山药品种为试材,对比了7个山药品种的腐烂情况,发现清苑紫药切口处腐烂变黑的部分和病菌侵染变黄的部分均最短,分别为7.22 mm和15.09 mm。西施山药腐烂变黑的部分最长,为17.04 mm,麻山药侵染变黄的部分最长,为30.24 mm。然后以腐烂速度相对较快的西施山药为试材,在室温条件下研究了不同处理下山药茎段的腐烂情况,结果表明:用1%石灰水与深层黏土配成的药泥和草木灰与清水配成的泥处理的山药茎段在前20 d没有腐烂霉变的情况,30 d时腐烂指数分别为3.21%和3.53%,差异不明显,两种处理方法对山药贮藏期间减少腐烂情况的效果佳。

Yam is rich in nutrition and has high nourishing and medicinal value. Because its skin is thin and tender, and the water content is high, it is easy to decompose after harvest, and so the loss caused by decay is very high during storage. In this test, 7 yam varieties in the north were used as test materials to compare the rottenness of 7 yam varieties. The decomposed black part at the incision of＂Qingyuanziyao＂ and its yellow part were the shortest, 7.22 mm and 15.09 mm, respectively. The decaying black part of ＂Xishi＂ yam was the longest, 17.04 mm, and the yellowing part of ＂Ma＂ yam was the longest, 30.24 mm. Then, the decomposition of the stem segments of the ＂Xishi＂ yam was studied under different treatments at room temperature. The results showed that the yam stem segments treated with the mixture of 1% limestone water and deep clay, and that of wood ash and water did not rot and mildew in the first 20 days, and the decay index were 3.21% and 3.53% at 30 days, respectively. The difference was not obvious, and thus both treatments had good effects on reducing putrefaction during the storage of yam.