硫酸钾对甘薯块根烤后口感品质的影响

Effect of Potassium Sulfate on Taste Quality of Sweet Potato Storage Roots After Baking

通过大田实验探讨钾肥对甘薯块根烤后口感品质的调控效应。结果表明,钾肥用量较高时(240、360 kg/hm^(2))可显著提高收获期烟薯25块根中直链淀粉含量、直支比及大型淀粉粒(19.76~50.00μm)的体积占比,降低块根全粉的最低黏度、最终黏度、回复值和糊化温度,降低薯块烘烤后口感品质,用量降至120 kg/hm^(2)时,薯肉口感评价与对照处理相似;钾肥用量较高时可显著提高收获期北京553块根中支链淀粉含量、小型淀粉粒(直径<1μm)的数目占比以及块根全粉的最低黏度、最终黏度、回复值和糊化温度,提高薯块烘烤后的口感品质。说明适量施用钾肥主要通过提高收获期块根小型淀粉粒的比例,增加支链淀粉含量,改善块根的糊化特性,来提高块根烤后的口感品质。最适钾肥用量存在品种间差异。

A field experiment was performed for exploring the effect of potash fertilizer on taste quality of sweet potato storage roots after baking.The results showed that a higher amount of potassium fertilizer(240 and 360 kg/hm^(2))significantly increased the content of amylose,rate of amylose to amylopectin content(RAAM)and the volume percentage of large starch granules(19.76~50.00μm),and reduced the minimum viscosity,final viscosity,setback and gelatinization temperature of the storage root of Yanshu25,which discounted the taste quality.The taste quality attained the level of the control when the amount of potassium fertilizer was reduced to 120 kg/hm^(2).A higher amount of potassium fertilizer significantly increased the content of amylopectin,the percentage of small starch granules with a diameter of<1μm,the minimum viscosity,final viscosity,setback and gelatinization temperature,resulting in a increase in taste quality of the storage root of Beijing553 after baking.The taste quality of sweet potato roots after baking by increasing the proportion of small starch granules,amylopectin content,gelatinization propertiest can be improved with suitable application of potassium fertilizer.However,the optimum amount of potassium fertilizer differs among varieties.