短波紫外线处理对马铃薯贮藏期品质的影响

Effect of short-wave ultraviolet treatment on the quality of potato during storage

为减少马铃薯收获后贮藏期的损失,提高其贮藏期品质,以品种为青薯168的马铃薯为试验材料,将马铃薯块茎设置为正常组和损伤组,采用不同辐射剂量的短波紫外线(ultraviolet C irradiation,UV-C)对贮藏期马铃薯进行辐射处理,研究贮藏过程中淀粉、可溶性蛋白和超氧化物歧化酶指标的变化。结果表明:UV-C处理能够有效降低淀粉分解速率,增加可溶性蛋白和SOD活性,综合评价3 kJ/m^2UV-C处理优于1、5、7 kJ/m^2UV-C处理组。适宜剂量的UV-C能够有效提高马铃薯贮藏期品质,在收获后马铃薯贮藏保鲜中具有潜在的应用价值。

In order to reduce the loss of storage period after harvesting and improve the quality of the storage period of the potato,the potato of the"green potato 168"variety was used as the test material,and the potato tuber was set as the normal group and the injury group,and the short-wave ultraviolet rays with different radiation doses were used(ultraviolet C irradiation,UV-C).Radiation treatment of potato during storage period to study changes in starch,soluble protein and superoxide dismutase index during storage.The results showed that UV-C treatment can effectively reduce the rate of starch decomposition,increase the activity of soluble protein and SOD,and comprehensively evaluate the 3 kJ/m^2 UV-C treatment due to the 1,5,7 kJ/m^2 UV-C treatment group.The appropriate dose of UV-C in this study can effectively improve the quality of potato,and has potential application value in post-harvest potato storage insurance.