不同贮藏温度对甘薯品质及失重率的影响

Effect of different storage temperature on quality and weight loss rate of sweet potato

为研究不同贮藏温度对甘薯[Ipomoea batatas(L.)Lam]品质及失重率的影响,为其合理贮藏提供指导,以桂经薯8号为材料,采用常温仓库内贮藏和(9±0.5)℃且相对湿度为(85±5)%的冷库中贮藏,分别在0、15、30、45、60和75 d测定其失重率、干物率、可溶性总糖、淀粉、蛋白质和维生素C的含量。结果表明,75 d后9℃恒温贮藏的失重率比常温贮藏减少7.1个百分点,干物率减少3.06个百分点,可溶性总糖含量增加51.06%,淀粉含量和蛋白质含量的变化两者没有出现显著差异;贮藏到30 d时,常温条件下维生素C含量下降56.21%,而9℃贮藏时维生素C含量下降41.62%,并且含量的变化呈现显著差异(P<0.05),但贮藏到75 d时两者维生素C含量变化的差异并不显著。总体来看,9℃恒温有利于桂经薯8号的贮藏。

To examine the effect of storage temperature on quality and loss rate of sweet potato for its suitable storage,Guijingshu 8 was stored at room temperature and at temperature of(9±0.5)℃with humidity of(85±5)%,respectively,and weight loss rate,dry matter content,total soluble sugar,starch content,protein and vitamin C content were determined after 0,15,30,45,60 and 75 days storage,respectively.The results showed that compared with the room temperature storage,the weight loss rate reduced by 7.1 percent,the dry matter content reduced by 3.06 percent,and the total soluble sugar increased with 51.06%in 9℃after 75 days storage.The content of starch and protein was not significantly different between the room temperature and 9℃after 75 days storage.The content of vitamin C reduced by 56.21%in room temperature,but only reduced by 41.62%in 9℃after 75 days storage,the content variation exhibited significantly difference between the two storage conditions at this time.But the variation of the vitamin C content between room temperature and 9℃storage was not significantly different after 75 days storage.In conclusion,9℃was beneficial for Guijingshu 8 storage.