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1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1号马铃薯还原糖含量显著增加；1℃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120 d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]该研究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℃）마령서품충극신1호저장기간간물질、정분、환원당、단백질、정분매활성적변화급발아정황진행관찰연구。[결과]시험발현，여10화16℃저장상비，1화4℃저장조건하，극신1호마령서환원당함량현저증가；1℃저장무냉해현상；16℃저장하30 d마령서개시발아，상대기타저장온도，발아수량화아장현저증가，수분함량하강최명현；재1화4℃온도조건하가저장120 d이상，마령서각지표무명현변화，인차1~4℃가작위마령서품충극신1호최가저장온도。[결론]해연구위마령서산후저장조건우화제공이론의거화기술지탱。
Objective] This study almed to investigate the effects of different storage temperature on nutritional quality of potato cuItivar Kexin No.1 and expIore the opti-mal storage temperature and time for Kexin No.1 with different uses. [Method] After storage at different temperature (1, 4, 10 and 16 ℃), changes in dry matter, starch, reducing sugar and protein contents, amyIase activity and germination rate of potato cuItivar Kexin No.1 were observed and analyzed. [Result] Reducing sugar content of Kexin No.1 stored at 1 and 4 ℃ increased significantIy compared with that of Kexin No.1 stored at 10 and 16 ℃. Kexin No.1 stored at 1 ℃ exhibited no chiI ing injury. After storage at 16 ℃, Kexin No.1 began to germinate at 30 d, and the Iength and number of germinated buds increased significantIy with the extension of storage time, dispIaying a significant reduction in moisture content. Kexin No.1 potato couId be stored at 1 and 4 ℃ for more than 120 d without any changes in various indi-cators. Therefore, 1-4 ℃ was the optimal storage temperature for potato cuItivar Kexin No.1. [Conclusion] This study provided theoretical basis and technical support for the optimization of post-harvest storage conditions of potatoes.