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筛选适应于低温贮藏的马铃薯加工品种 总被引:9,自引:0,他引:9
通过对不同贮藏温度下马铃薯块茎的还原糖含量及加工品质色泽指数的测定,筛选出在简易库房贮藏下知于加工的品种为国引1、11、13、2、12号,这品种经过3个月的低温贮存还原糖积累水平较低,色泽指数小,加工品质好,冷贮和冷贮一回暖处理结果表明,冷贮导致块茎中还原糖含量大幅率提高,色泽指数显著增大,而经过回暖处理后,还原糖含量下降,色泽拽数变小,但不同的品种经不同的处理时间回暖效果不一。 相似文献
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本试验测定了两个马铃薯品种在4 ℃和10 ℃低温贮藏条件下块茎的呼吸强度和蔗糖、还原糖的含量。 N D860 2 品种在4 ℃和10 ℃条件下, 还原糖含量变化差异不大, 而 Norchip 品种在4 ℃下还原糖含量远远高于10 ℃的处理。两个品种块茎中蔗糖含量甚微。呼吸强度与还原糖含量的变化的相关性不明显。结果表明, 两个品种在低温条件下糖代谢机理不同。 相似文献
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低温对马铃薯块茎呼吸及糖代谢的影响 总被引:2,自引:0,他引:2
本试验测定了两个马铃薯品种在4℃和10℃低温贮藏条件下块茎的呼吸强庶糖、还原糖的含量。ND860-2品种在4℃和10℃条件下,还原糖含量变化差异不大,而Norchip品种在4℃下还原糖含量远远高于10℃的处理。两个品种块茎中蔗糖含甚微。呼吸强度与还原糖含量的变化的相关性不明显。结果表明,两个品种在低温条件下糖代谢机理不同。 相似文献
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贮藏期间马铃薯几个主要加工品质指标的变化 总被引:4,自引:0,他引:4
以宁夏南部山区近几年几个主栽品种为试验材料,测定了不同贮藏时期几个主要加工品质指标。结果表明:其加工所要求的主要的品质指标干物质、淀粉含量在收获时最高,随着贮藏时间的延长,不同品种马铃薯块茎干物质、淀粉含量均有不同程度的下降趋势。贮藏中期下降最多,贮藏末期各品种干物质、淀粉含量有所回升。还原糖等含量的变化与淀粉磷酸化酶、蔗糖转化酶的活性息息相关。随着低温贮藏天数的延长,不同品种马铃薯还原糖含量呈上升趋势。因此,在马铃薯加工利用时,对于低温长时间存贮的马铃薯根据加工利用目的如淀粉加工、食品加工必须进行升温贮藏,以降低淀粉磷酸化酶的活性,增加淀粉合成酶的活性,使糖转化为淀粉,提高块茎的淀粉含量,降低还原糖含量。 相似文献
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《中国马铃薯》2017,(3):138-143
马铃薯块茎低温糖化现象除了直接受到淀粉和糖代谢相关酶如淀粉酶、酸性转化酶的活性影响外,也可能间接受到赤霉素和脱落酸等植物激素的调控。以马铃薯品种‘大西洋’块茎为试验材料,采用50 mmo L GA_3处理12 h后置于低温((4±0.5)℃)和室温((22±1)℃)条件下贮藏10 d,测定薯块的炸片色泽、还原糖含量、淀粉酶和酸性转化酶活性,研究赤霉素对马铃薯块茎低温糖化的影响。结果表明,GA_3处理使马铃薯块茎的炸片色泽加深,还原糖含量增加121.1%;同时,GA_3处理提高了淀粉酶的活性,而对酸性转化酶的活性没有影响。由此表明,GA_3可能通过提高马铃薯块茎淀粉酶的活性而使还原糖积累,从而导致炸片色泽加深即增强了低温糖化现象。 相似文献
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<正> 马铃薯块茎还原糖含量的高低,直接影响油炸片的产品质量。含量高于4‰的马铃薯容易褐化变糊,不适于油炸加工。以马铃薯为原料的淀粉加工以及马铃薯商品经营都要求还原糖含量低。不同的品种,还原糖含量不同.而且不同贮藏条件对还原糖含量的消长有着直接影响。因此,探讨马铃薯还原糖的变化规律及其调节方法对选育适合加工的马铃薯品种、马铃薯原料贮藏、食品加工及商业经营无疑是十分重要工作。在国 相似文献
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俄罗斯及白俄罗斯的马铃薯新品种别克拉1号晚熟,多用途品种,由白俄罗斯育成.淀粉含量23.2%~23.9%.品质好,块茎耐贮藏.抗癌肿病(溃疡病),抗晚疫病和病毒病.每公顷产量26.6~29.2吨.块茎稍扁平形,芽眼深度中等,白皮,黄肉.白俄罗斯淀粉晚... 相似文献
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本文报道采用MR-03保鲜剂处理的“台农4号”菠萝,置于常温(25.2—28.6℃)下贮藏20天,好果率达96.7%.贮藏30天,好果率达73.3%,系最高.经生理生化分析,MR-03处理的果实在贮藏过程中,其呼吸强度和细胞膜渗透率均维持在较低水平,贮藏结束分别为13.24mgCO_2·Kg ̄(-1)h ̄(-1)和48.9%,系最低.果实中总糖、总酸、可溶性固形物和Vc分别为11.9%、0.50%、12.3%和6.04mg/100g,与贮前相比,下降幅度最小.还原糖为7.1%,与贮前相比,增加幅度最大.同时,通过对果实的感官品评,其结果为:果实失水较少,果眼饱满,果皮鲜黄,果肉爽脆.甜酸适宜,且具有浓郁的菠萝香味. 相似文献
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Summary Reducing sugar and sucrose contents of potato tubers (Solanum tuberosum L.) from six cultivars were monitored both during the growing season and after a four months storage period at 10°C. Significant
correlations were found between tuber sugar contents (sucrose, reducing and total) measured at harvest and the reducing sugar
content after storage. Similarly, in five of the six cultivars, the sucrose loss and the corresponding reducing sugar gain
during storage were significantly correlated. 相似文献
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A. da S. Pereira R. H. Coffin R. Y. Yada V. Souza Machado 《American Journal of Potato Research》1993,70(1):71-76
Progenies from crosses of ND860-2, a low reducing sugar clone, with two potato cultivars (Trent and Onaway), differing in reducing sugar content, as well as the progenies of the parents selfed, were examined for reducing sugar content. Tubers were assessed after storage at 12 C for 10 weeks (regular storage) and 4 C for 10 weeks followed by reconditioning at 20 C for two weeks (reconditioning). After regular storage, all seedling progenies had relatively high frequencies of low reducing sugar segregates (i.e., equal or less than those of ND860-2 clone). After reconditioning, a high frequency of seedlings with low reducing sugars was observed in the progeny from ND860-2/Trent (46.7%), however, they were also found in the progeny from ND860-2/Onaway (6.7%). Results of this study suggested that progenies from crosses involving ND860-2 would segregate for low reducing sugar content regardless the reducing sugar level of the other parent. 相似文献
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以新型栽培种6个杂交组合后代的156份无性系为供试材料,利用尿糖试纸法进行低还原糖材料的初筛选后,再对低还原糖材料进行低温贮藏和回暖后还原糖、干物质含量的精确测定。试验结果表明:利用尿糖试纸法筛选出19份显色为1级的材料,采用3,5-二硝基水杨酸比色法精确测定,还原糖含量小于0.4%的有16份,证明应用此法进行马铃薯块茎还原糖含量的初筛选是有效的。低温贮藏和回暖试验结果显示,无性系1、2、4和7为耐低温糖化类型,无性系3、5、6、8、9、12、13和15属于回暖反应明显的类型,无性系10、11、14和16属于低温糖化明显的类型。 相似文献
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Effect of controlled atmosphere,temperature and cultivar on sprouting and processing quality of stored potatoes 总被引:1,自引:0,他引:1
Summary Three crisping potato cultivars, Record, Saturna and Hermes, were stored at 5 or 10°C in gas mixtures of either 0.5% CO2 and 21.0% O2 (control) or 9.4, 6.4, 3.6 or 0.4% CO2 all combined with 3.6% O2. There was almost complete sprout inhibition, low weight loss and maintenance of a healthy skin for all cultivars stored
in 9.4% CO2 with 3.6% O2 at 5°C for 25 weeks. When tubers from this treatment were stored for a further 20 weeks in air at 5°C the skin remained healthy
and they did not sprout. The fry colour of crisps made from these potatoes was darker than the industry standard but when
they were reconditioned, tubers of cv. Saturna produced crisps of an acceptable fry colour while crisps from the other two
cultivars remained too dark. Reducing sugar levels were related to fry colour both after storage and after reconditioning.
The other gas combinations and the controls did not have the same effect on sprouting and none of the controlled atmosphere
treatments controlled sprouting at 10°C. 相似文献
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马铃薯贮藏过程中其还原据含量受温度、体积、时间以及通风量和光照条件的影响。用夏·薛·哈(Somogyi—Shaffer—Hartmarin)三氏法测定了8541至8545、东北白和紫花白7品种(系)的马铃薯还原糖在贮藏期随温度、体积、品种以及不同时期的含量;并对正交试验数据进行了处理,得到了贮藏期还原糖含量受诸多因素影响的变化关系,结果表明,正交试验法是一种行之有效的研究方法。 相似文献
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K. Goto 《Potato Research》1981,24(2):171-176
Summary Total sugar, reducing sugar, glucose, fructose, and sucrose of scabbed (Streptomyces scabies) and scab-free harvested tubers of several potato cultivars were analysed in four portions (pell and tube flesh separtely,
from basal and apical halves), and also in small whole growing tubers.
The peel of scabby harvested tubes had higher reducing sugar (glucose and fructose) contents than that of corresponding scab-free
tubers. The sugar contents in the flesh and in small growing tubers did not show significant difference beween the scabbed
and scab-free state.
Tubers of scab-susceptible cultivars had more scab and a higher reducing sugar content than those of resistant cultivars.
The results indicate that the contents of reducing sugar (glucose and fructose) in tuber peel are positively correlated with
scab severity. 相似文献
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The effect of low storage temperature (4 to 8 C) and maleic hydrazide (MH) treatment on sprouting, sucrose and reducing sugar (glucose and fructose) concentrations in tubers, and fry color-sugar relationships of Shepody were determined and compared to Russet Burbank. Sprouting of Shepody was delayed by 3 to 15 weeks when the temperature was lowered from 8 to 6 or 5 C, respectively. Shepody accumulated more sugars at all storage temperatures than Russet Burbank. The reducing sugars accumulated in Shepody at 5 and 6 C could be lowered to levels acceptable for processing for about 24 weeks after harvest by reconditioning at 18 C for at least two weeks. MH increased glucose in Shepody stored at 5 C compared to untreated tubers. Excessive sprouting (> 10 cm sprout length) of nonsprout inhibited Shepody occured late in storage with four weeks reconditioning. Although not statistically significant, MH tended to cause darker fry color per unit of reducing sugar in Shepody compared to tubers from untreated plants. Storage of Shepody tubers not treated with MH could be extended a few weeks by temperatures < 8 C only if there is precise control over temperature, sugars are closely monitored, and reconditioning is rapid to minimize sprouting. 相似文献
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Summary Reducing sugar and sucrose content of potato tubers (cv. Record) grown in Tayside (northern United Kingdom (UK)) and Lincolnshire
(southern UK) were monitored during the 1984 growing season and after two months storage at 10°C. Neither latitude nor agronomic
factors were shown to affect sugar content. Significant correlations were found between the post storage reducing sugar content
and the sugar contents measured at harvest. Regression analyses indicated that in immature tubers sucrose breakdown was responsible
for reducing sugar accumulation during storage. 相似文献
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Tubers of three potato cultivars were stored at room temperature (20–39°C, 30–75% RH), under an insulated storage run on passive evaporative cooling (16–30°C, 70–90% RH) and a refrigerated storage (2–4°C, 90–95% RH) for 14 weeks and studied periodically for storage losses, reducing sugar content and dry matter percent of tubers, in order to explore the possibility of storing potatoes for processing at higher temperatures. Physiological losses in tubers remained less than 10% until 12 weeks of storage under evaporatively cooled storage. Reducing sugar contents increased by only 52.4–242.1% in tubers stored in evaporatively cooled storage as compared to 90.5–484.2% increase in tubers stored in refrigerated storage until 14 weeks. Potatoes stored in evaporatively cooled store were more suitable for processing into chips and french fries due to lower physiological losses and lower reducing sugar content of tubers. 相似文献