研究了紫心甘薯、黄心甘薯在贮藏100 d期间果胶和细胞壁降解酶的变化情况,以期得出变化规律。以施保克溶液浸泡处理甘薯,置于7℃贮藏,以室温贮藏的甘薯为对照,定期进行生理指标检测。结果表明:贮藏期间,7℃贮藏结合施保克处理能防止甘薯的原果胶过快下降,延缓多聚半乳糖醛酸酶和纤维素酶活性的升高。7℃贮藏结合施保克处理可以较好保持原果胶含量,在实际生产中可以提高甘薯的贮藏品质。

The study was carried out to investigate the changes of pectin and cell wall degradation enzyme of purple sweet potato and yellow sweet potato during their storage for 100 days.The purpose of the research was to find the variation of sweet potato.The sweet potato with Sportak dipping treatment(1 000mg/L) were placed in storage solution under 7 ℃,using the sweet patato stored at ambient-temperature as control(ck),to detect the physical indicators periodically.The results showed that Sportak dipping treatment combined with storage at 7 ℃ effectively prevented the rapid decrease of content of protopectin and slowed down the increase of activity of polygalacturonase and cellulose.The Sportak dipping treatment combined with storage at 7 ℃ could keep higher content of protopectin and improve the storage quality of sweet potatoin in the actual production.