温度和湿度对紫甘薯贮藏品质的影响

为了探讨紫甘薯贮藏过程中营养物质的变化规律，进一步选择最佳贮藏条件。以‘紫罗兰’甘薯为试验材料，设置7 ℃+75% RH（T1）、7 ℃+85% RH（T2）、7 ℃+95% RH（T3）、12 ℃+75% RH（T4）、12 ℃+85% RH（T5）、12 ℃+95% RH（T6）、16 ℃+75% RH（T7）、16 ℃+85% RH（T8）、16 ℃+95% RH（T9）共9个处理组合，研究不同处理的紫甘薯含水量、可溶性糖含量、淀粉含量和花青素含量差异，考察不同储藏条件对紫甘薯品质变化的影响。结果发现，贮藏过程中，紫甘薯含水量、淀粉含量和花青素含量呈下降趋势，可溶性糖含量呈先上升后下降趋势。不同温度和湿度处理比较发现，紫甘薯的含水量下降速度随温度升高而加快，随湿度增加而减慢；可溶性糖含量随温度升高而增加，随湿度增加而降低；淀粉含量的下降速度随温度升高而减慢，随湿度增加而加快；花青素含量在12 ℃+85% RH条件下降较慢。综合考虑，12 ℃+85% RH是紫甘薯的最适贮藏条件, 研究为紫甘薯产业发展提供理论依据。

Effects of Temperature and Humidity on Storage Quality of Purple Sweet Potato

In order to explore the nutrients changes of purple sweet potato during storage, so as to further select its best storage condition. Variety ‘Ziluolan’ was selected as material; 9 treatments including 7 ℃+75% RH(T1), 7 ℃+85% RH(T2), 7 ℃+95% RH(T3), 12 ℃+75% RH(T4), 12 ℃+85% RH(T5), 12 ℃+95% RH(T6), 16 ℃+75% RH(T7), 16 ℃+85% RH(T8), and 16 ℃+95% RH(T9) were carried out; water content, soluble sugar content, starch content and anthocyanin content of purple sweet potato tuber under different treatments were detected. The results showed that water content, starch content and anthocyanin content of purple sweet potato tuber all decreased during the stored period, while soluble sugar content increased firstly then decreased. The water content of purple sweet potato tuber increased with the increasing of stored temperature but decreased with the increasing of stored humidity. The soluble sugar content of purple sweet potato increased with the increasing of stored temperature but decreased with the increasing of humidity; however the starch content showed a reverse variation trend. The decline rate of anthocyanin content in T5 treatment was the slowest, despite there is no statistically significant difference between different treatments. Therefore, it was considered that the optimum storage conditions for purple sweet potato were 12 ℃+85% RH. The present research provided theoretical basis for improving the development potential of purple sweet potato industry.