Abstract: The work aims to prevent the chilling injury in the storage period of Qinshu No. 5 sweet potato, extend the storage period and maintained the good quality after storage. This experiment measured the main nutrient composition of Qinshu No.5 sweet potato, also probed into the changes of the activities of amylase, superoxide dismutase (SOD), polygalacturonase (PG) and the contents of reducing sugar, ascorbic acid, starch, protopectin with low temperature (2, 4 and 6 ℃) conditioning treatment before storage. It also investigated the percentage of commercial fruits and evaluated the sensory properties after storage. The results showed that, low temperature conditioning treatment of Qinshu No.5 sweet potato could effectively inhibit the activities of amylase and polygalacturonase, make the activity of superoxide dismutase at a high level, and slow down the decreasing rate of the contents of ascorbic acid, starch and propectin. Additionally, it could prevent starch from converting to reducing sugar and delay the physiological senescence process after harvest. This study shows that, after 4 ℃ treatment for 2 days before storage and 210 days′ storage at 11 ℃, the commercial fruit rate of Qinshu No.5 sweet potato was 90% and has good quality.
杨晓月,郜海燕,钟迪颖,等. 秦薯5号甘薯营养成分测定及贮前低温处理对贮藏品质的影响[J]. 食品与发酵工业, 2020, 46(7): 201-206.
YANG Xiaoyue,GAO Haiyan,ZHONG Diying,et al. Determination of nutritional components in Qinshu No.5 sweet potato and effect of pre-storage low temperature treatment on storage quality[J]. Food and Fermentation Industries, 2020, 46(7): 201-206.
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