不同基因型甘薯块根褐变度的差异分析

Diversity Analysis of Browning of Sweetpotato Storage Roots of Different Genotypes

甘薯块根在收获、运输、加工和储存过程中存在因创伤而褐变的现象,影响了鲜薯的商品性和加工成品的品质.对87份甘薯基因型之间的块根褐变度(BD)差异及其与块根干物质质量分数、薯皮薯肉的过氧化物酶(POD)、多酚氧化酶(PPO)的相关性进行研究,结果表明:甘薯块根褐变度不仅在基因型间存在差异,而且以紫肉群体、橘红肉群体里的基因型的BD值相对较大.相关性分析表明:在干物质质量分数相同的情况下,薯肉褐变度与薯肉明度(L^(*))显著负相关、与红绿色彩(a^(*))显著正相关;在色度值相同的情况下,薯肉褐变度与干物质质量分数显著正相关,与POD,PPO活性有一定正相关.

The characteristics of browning due to wounding in the process of harvesting,transportation,processing and storing of sweetpotato storage roots affect the commodity of fresh storage roots and quality of processed products.In this paper,the differences in browning degree(BD)of the 87 sweetpotato genotypes and their differences on the dry matter content of the storage roots,activities of peroxidase(POD)and polyphenol oxidase(PPO)were investigated.The results showed that the BD of sweetpotato storage roots not only differed between genotypes,but also the BD between the genotypes in purple group and orange-red group was relatively large.Correlation analysis showed that with the same dry matter content,the BD of storage root was significantly negatively correlated with L^(*)and significantly positively correlated with a^(*).Under the same chromaticity value,storage root browning degree was significantly positively correlated with the dry matter content,but not significantly positively correlated with enzyme activities of POD and PPO.