CAJ | 학술논문

[目的]研究4种不同温度下贮藏克新1号马铃薯的品质变化,获得不同用途下克新1号较为合适的贮藏温度和时间.[方法]对不同温度(1、4、10和16℃)马铃薯品种克新l号贮藏期间干物质、淀粉、还原糖、蛋白质、淀粉酶活性的变化及发芽情况进行观察研究.[结果]试验发现,与10和16℃贮藏相比,1和4℃贮藏条件下,克新l号马铃薯还原糖含量显著增加;l℃贮藏无冷害现象;16℃贮藏下30 d马铃薯开始发芽,相对其他贮藏温度,发芽数量和芽长显著增加,水分含量下降最明显;在1和4℃温度条件下可贮藏120d以上,马铃薯各指标无明显变化,因此1～4℃可作为马铃薯品种克新1号最佳贮藏温度.[结论]研究可为马铃薯产后贮藏条件优化提供理论依据和技术支撑.
[목적]연구4충불동온도하저장극신1호마령서적품질변화,획득불동용도하극신1호교위합괄적저장온도화시간.[방법]대불동온도(1、4、10화16℃)마령서품충극신l호저장기간간물질、정분、환원당、단백질、정분매활성적변화급발아정황진행관찰연구.[결과]시험발현,여10화16℃저장상비,1화4℃저장조건하,극신l호마령서환원당함량현저증가;l℃저장무냉해현상;16℃저장하30 d마령서개시발아,상대기타저장온도,발아수량화아장현저증가,수분함량하강최명현;재1화4℃온도조건하가저장120d이상,마령서각지표무명현변화,인차1～4℃가작위마령서품충극신1호최가저장온도.[결론]연구가위마령서산후저장조건우화제공이론의거화기술지탱.
[Objective] The quality change of Kexin No.1 potato under 4 different temperatures was studied,the optimal storage temperature and time was obtained.[Method] Based on the testing of dry matter,starch,reducing sugar,protein,amylase activity and germination of Kexin No.1 when the potato were storage under different temperature as 1,4,10 and 16 ℃.[Result] It was found that compared with being storage under 10 and 16 ℃,reducing sugar level were significant increasing when the potato were storage under 1 and 4 ℃.There were no chilling injury when the potato were storage under 1 ℃.Kexin No.1 potato begun to sprout after 30 days storage under the 16 ℃.Compared with other processing,the number and bud length was significantly increased germination,the water content decreased obviously under 16 ℃.The result showed no significant character changes when Kexin No.1 storage under 1 and 4 ℃ in 120 days.[Conclusion] The study can provide theoretical basis and technical support for optimization of potato storage.