为防止秦薯5号甘薯贮藏冷害,延长贮藏期,保持贮后优良品质,测定了其主要营养成分,探讨了贮前2、4、6 ℃低温处理贮期淀粉酶、超氧化物歧化酶(superoxide dismutase, SOD)、多聚半乳糖醛酸酶(polygalacturonase, PG)的活性以及还原糖、抗坏血酸、淀粉、原果胶含量的变化情况,调查了贮后商品果率,并评价了感官性状。秦薯5号甘薯贮前低温处理能有效抑制淀粉酶和多聚半乳糖醛酸酶的活性,使超氧化物歧化酶活性处于较高水平,减缓抗坏血酸、淀粉、原果胶含量的下降速率,防止淀粉向还原糖转化,延缓采后生理衰老过程。秦薯5号甘薯采后愈伤5 d,用4 ℃低温处理2 d,11 ℃下贮藏210 d后,商品果率达90%,品质优良。
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.
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