不同贮藏温度对甘薯品质的影响

Effects of Different Storage Temperatures on Quality of Sweet Potato

为明确贮藏温度对甘薯品质的影响,以甘薯品种‘心香’为试验材料,研究了贮藏温度(8,12,15,20,22℃)对甘薯食味品质、可溶性总糖、可溶性固形物、失重率、腐烂率、发霉率和发芽率的影响。结果表明:8℃贮藏可以显著提高甘薯贮藏前期食味品质及可溶性总糖含量,但甘薯易受冷害,贮藏后期腐烂率较高;12℃贮藏可以显著降低甘薯失重率和腐烂率,且贮藏84 d内无发芽、发霉现象;15℃甘薯发霉率、20℃发芽率显著高于其他处理,22℃易使薯块失水萎蔫,均不利于甘薯的保鲜。综合来看,短期贮藏(28 d内)时,8℃贮藏可以较快提高甘薯食味品质;长期贮藏时(84 d内),12℃贮藏效果最好。

In order to clarify the effect of storage temperature on quality of sweet potato,Sweet potato variety'Xinxiang'were used as the experimental materials,determined the effect of storage temperature(8,12,15,20,22℃)on taste quality,soluble sugar,total soluble solids,weightlessness rate,rot rate,mildew rate and germination rate of sweet potato.The results showed that sweet potato storaged at 8℃could significantly improve the taste quality and soluble sugar content in the early storage,however,were susceptible to cold damage and lead to higher rot rate in later;storaged at 12℃could significantly decrease weightlessness and rot rate,had no germination and mildew phenomenon during 84 days;mildew rate of sweet potato at 15℃storage and germination rate at 20℃were significantly higher than other treatments,22℃storage could significantly enhanced the sweet potato weightlessness rate,which were bad for the preservation.In conclusion,for short-term storage(within 28 days),8℃was beneficial to improve the taste quality of sweet potato;for long-term storage(within 84 days),storaged at 12℃had the best storage effect.