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甘薯在贮藏期间营养与生理变化研究
引用本文:艾玉春,王 炜,李鹏霞,胡花丽,王毓宁. 甘薯在贮藏期间营养与生理变化研究[J]. 北京工商大学学报(自然科学版), 2013, 31(2): 37-42
作者姓名:艾玉春  王 炜  李鹏霞  胡花丽  王毓宁
作者单位:1. 江苏省农业科学院知识产权处,江苏南京,210014
2. 江苏省农业科学院农产品加工研究所,江苏南京,210014
基金项目:江苏省农业科技自主创新重点项目(cx
摘    要:研究了"宁紫1号"、"宁选1号"甘薯在贮藏100 d期间的贮藏效果,以期得出较为适宜的贮藏参数,并分析甘薯的营养和生理变化规律.以250 mg·L-1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,定期进行理化指标检测.结果表明:在贮藏期内,7℃贮藏结合施保克处理可有效降低甘薯的霉腐率,减少可溶性蛋白质、可溶性总糖、总黄酮的损失.此外,两种甘薯的α-淀粉酶活性在贮藏中均高于β-淀粉酶活性.7℃贮藏结合施保克处理可提高甘薯的贮藏品质,可以在甘薯实际贮藏中应用.

关 键 词:甘薯  贮藏  营养  生理

Studies on Changes for Nutrition and Physiology about Two Breeds of Sweet Potato in Preservation
AI Yu-chun,WANG Wei,LI Peng-xi,HU Hua-li and WANG Yu-ning. Studies on Changes for Nutrition and Physiology about Two Breeds of Sweet Potato in Preservation[J]. Journal of Beijing Technology and Business University:Natural Science Edition, 2013, 31(2): 37-42
Authors:AI Yu-chun  WANG Wei  LI Peng-xi  HU Hua-li  WANG Yu-ning
Affiliation:Intellectual Property Office, Jiangsu Academy of Agricultural Sciences;Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences;Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences;Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences;Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences
Abstract:This study evaluated the storage effect of'Ningzi No.1'and 'Ning xuan No.1'sweet potato during 100 days.The purpose of the research was to find a appropriate storage parameter and analyze the variation of nutrition and physiology of sweet potato.The sweet potato treated with Sportak dipping(250 mg·L-1) was placed at 7 ℃ at storage,and the sweet patato stored at room temperature was taken as control(ck).The periodic detection of physical and chemical indicators was done.The results showed that the Sportak dipping treatment at 7 ℃ could low the rot rate effectively,reduce the losses of soluble proteint,total soluble sugars and total flavonoids.In addition,the α-amylase activities of two sweet potato were higher than β-amylase activities during storage.The Sportak dipping treatment at 7 ℃ can improve the storage quality of sweet potato,which could be applied in practice.
Keywords:sweet potato  storage  nutrition  physiology
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