上海农业学报2026，Vol.42Issue(3)：92-102,11.DOI:10.15955/j.issn1000-3924.2026.03.11
低温冷藏下赏食百合鳞茎食药用品质的动态变化
Dynamic changes in edible and medicinal quality of ornamental-edible lily bulbs under low-temperature storage
摘要
Abstract
To investigate the effects of low-temperature storage on the edible and medicinal quality of lily bulbs,the changes in the content of major nutritional and functional components in bulbs of six lily varieties(species)were determined under cold storage of 4 ℃.The results showed that during the cold storage period,the bulbs of all lily varieties exhibited a significant decrease in starch content and a significant increase in soluble sugar content.Significant differences in bioactive component contents were observed in bulbs among lily varieties.'Chengse Yangguang'had the highest total polysaccharide content in bulbs,and the total polysaccharide content in bulbs of all varieties decreased significantly after 60 days of cold storage.Short-term low-temperature storage could significantly increase the total saponin content in bulbs of all six lily varieties(species),the total phenolics and total flavonoids contents in bulbs exhibited variety-specific variation trends.This study systematically elucidates the dynamic characteristics of substance metabolism in different lily varieties(species)during low-temperature storage,providing a theoretical basis for developing storage strategies for lilies of different uses and breeding functional varieties adaptable to low-temperature storage.关键词
百合/鳞茎/冷藏/营养成分/功能成分Key words
Lily/Bulb/Cold storage/Nutritional components/Functional components分类
农业科技引用本文复制引用
杨云尧,余海洋,李丹,张永春,聂功平,陈敏敏,曹婷,韩炘,杨柳燕..低温冷藏下赏食百合鳞茎食药用品质的动态变化[J].上海农业学报,2026,42(3):92-102,11.基金项目
上海市农业科技创新项目(2023-02-08-00-12-F04593) （2023-02-08-00-12-F04593）
上海市"科技创新行动计划"国内科技合作领域项目(24010700400) （24010700400）
上海市科技兴农项目(202002080012F01463) （202002080012F01463）
上海市专业技术服务平台能力提升项目(21DZ2292300) （21DZ2292300）
