食品科学2016，Vol.37Issue(18)：250-255,6.DOI:10.7506/spkx1002-6630-201618040
1-甲基环丙烯对甘薯块根贮藏过程中品质相关指标的影响
Effect of 1-Methylcyclopropene on the Quality of Sweet Potato Storage Root during Storage
摘要
Abstract
In this study, the effects of 1-methylcyclopropene (1-MCP) on the contents of soluble sugar, amylose, amylopectin and carotene in fresh sweet potato storage roots of four widely cultivated varieties were studied during storage. The results showed that 1-MCP had remarkable effect on the quality of sweet potato storage root in terms of soluble sugar, amylose, amylopectin and carotene. The effects of 1-MCP on different varieties of sweet potatoes were different. Compared to the control treatment, the soluble sugar content of four sweet potato varieties reached a peak value earlier, and the peak values of soluble sugar content for ‘Guang 87’ and ‘Sushu 16’ were signiifcantly enhanced in response to 1-MCP. During storage for 7 days, 1-MCP signiifcantly decreased the amylose content of ‘Guang 87’, ‘Yanshu 25’ and ‘Longshu 9’. Meanwhile, 1-MCP significantly increased the peak amylose content of ‘Guang 87’ and ‘Sushu 16’, but significantly decreased the amylose content of ‘Sushu 16’ and ‘Yanshu 25’ during the period from day 28 to day 120 of storage. Compared to the control treatment, 1-MCP signiifcantly decreased the amylopectin contents of ‘Sushu 16’ and ‘Longshu 9’ during the period from day 28 to day 120 of storage. Moreover, 1-MCP signiifcantly changed the variation trend of carotene content making the carotene content of ‘Guang 87’, ‘Sushu 16’ and ‘Longshu 9’ reaching their minimum values earlier.关键词
甘薯/1-甲基环丙烯/可溶性糖/淀粉/胡萝卜素Key words
sweet potato/1-methylcyclopropene (1-MCP)/soluble sugar/starch/carotene分类
农业科技引用本文复制引用
张小村,米琳,余倩,陈芳涛,齐阳,邓宇轩,刘为健,史衍玺..1-甲基环丙烯对甘薯块根贮藏过程中品质相关指标的影响[J].食品科学,2016,37(18):250-255,6.基金项目
国家甘薯产业技术体系营养与栽培生理岗位经费项目 （）
