| 外源硒对食用木薯品质的影响研究 |
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| 引用本文： | 曹升,王颖,陈会鲜,尚小红,谢向誉,严华兵,陆柳英.外源硒对食用木薯品质的影响研究[J].作物杂志,2020,36(1):168-63. |
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| 作者姓名： | 曹升 王颖 陈会鲜 尚小红 谢向誉 严华兵 陆柳英 |
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| 作者单位： | 1广西壮族自治区农业科学院经济作物研究所,530007,广西南宁2广西作物遗传改良生物技术重点开放实验室,530007,广西南宁3广西壮族自治区农业科学院农产品加工研究所,530007,广西南宁 |
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| 基金项目： | 广西科技重大专项“富硒食用木薯标准化生产技术研究与应用”(桂科AA17202027-2);广西农业科学院基本科研业务专项团队项目“木薯综合技术育种与新品种选育”(桂农科2015YT61) |
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| 摘 要： | 通过田间试验,分析不同外源硒施用水平下食用木薯的营养品质、抗氧化性及采后生理变质等方面的差异,探索外源硒对食用木薯品质的影响。结果表明:在一定施用范围内,外源硒能促进淀粉、蛋白质、总糖、黄酮的积累,提高超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、谷胱甘肽过氧化物酶（GHS-Px）活性,其中在0.9kg/hm 2处理下与对照的差异均达到显著水平;外源硒处理下食用木薯块根采后生理变质的速度均小于对照,但与对照的差异均不显著;外源硒降低了类胡萝卜素和氢氰酸的积累及过氧化物酶（POD）活性,而对支链淀粉含量和干物质率的作用不明显。综上,施用适量的外源硒能改善食用木薯的品质。
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| 关 键 词： | 外源硒 食用木薯 品质 |
| 收稿时间： | 2019-07-29 |
Effects of Exogenous Selenium on the Quality of Edible Cassava |
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| Cao Sheng,Wang Ying,Chen Huixian,Shang Xiaohong,Xie Xiangyu,Yan Huabing,Lu Liuying.Effects of Exogenous Selenium on the Quality of Edible Cassava[J].Crops,2020,36(1):168-63. |
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| Authors: | Cao Sheng Wang Ying Chen Huixian Shang Xiaohong Xie Xiangyu Yan Huabing Lu Liuying |
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| Institution: | 1Cash Crops Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, Guangxi, China2Guangxi Crop Genetic Improvement and Biotechnology Key Labaratory, Nanning 530007, Guangxi, China3Institute of Agro-Products Processing Science and Techology, Guangxi Academy of Agricultural Sciences, Nanning 530007, Guangxi, China |
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| Abstract: | This study was conducted to analyze the differences in nutritional quality, postharvest physiological deterioration, and antioxidant activity of edible cassava under different concentrations of exogenous selenium application, and to explore the effects of exogenous selenium on the quality of edible cassava. The results showed that exogenous selenium could promote the accumulation of starch, protein, total sugar, flavonoids, and increase the activities of superoxide dismutase, catalase and GHS-Px, among them, all differences with CK could reach a significant level at 0.9kg/ha treatment; The rate of PPD of edible cassava roots after consumption by exogenous selenium was lower than that of the CK, but the difference was not significant. Exogenous selenium reduced the accumulation of carotenoids and hydrocyanic acid, and the activity of peroxide enzyme, whereas no effect on amylopectin and dry matter was obsereved. The results of the test can be obtained that applying proper amount of exogenous selenium can improve the quality of edible cassava. |
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| Keywords: | Exogenous selenium Edible cassava Quality |
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