黑龙江农业科学Issue(3)：106-115,10.DOI:10.11942/j.issn1002-2767.2025.03.0106
芋头品质影响因素的研究进展
Research Progress on Influencing Factors of Taro Quality
摘要
Abstract
Taro is one of the important food and vegetable crops in China its quality is widely concerned.In the production practice,its quality is often changed due to various external and internal factors,which in turn affects its value.In order to promote the introduction and utilization of high-quality taro germplasm resources,and carry out related germplasm resource identification and evaluation.This article reviewed the key factors and related research progress that affect the quality in aspects such as nutrition,storage,flavor and processing.The objective is to deepen the understanding of the factors influencing taro quality and offer new inspirations and directions for creating high-quality varieties in the future,enhancing processing and storage methods,and improving nutritional and flavor qualities.关键词
芋头/营养品质/食味品质/贮藏品质/加工品质/影响因素Key words
taro/nutritional quality/taste quality/storage quality/processing quality/influencing factors引用本文复制引用
毕继安,孟秋峰,张欣洁,应佩云,严成其,郑红英..芋头品质影响因素的研究进展[J].黑龙江农业科学,2025,(3):106-115,10.基金项目
宁波市自然科学基金(青年博士创新研究项目)(2022J197) （青年博士创新研究项目）
宁波市科技创新2025重大专项(2021Z106). （2021Z106）
