凯普克对马铃薯的增产效果研究

为探索天然植物生长调节剂凯普克对马铃薯的增产效果,在同等施肥条件下进行两个马铃薯品种田间试验。结果表明:凯普克处理的马铃薯单株结薯数多,两个试验点比对照每株分别增加0.4和0.7个;凯普克处理大薯比例高,分别提高3个和4个百分点;产量增加,凯普克处理增产幅度分别为22.5%和19.2%。投入产出分析表明,所有试验点凯普克处理的产出都比对照高,每公顷增加收益分别为6 256和6 993元。凯普克在马铃薯种植中使用可行,可进一步扩大推广。     

Lactic Acid Fermentation of β-Carotene Rich Sweet Potato (<Emphasis Type="Italic">Ipomoea batatas</Emphasis> L.) into Lacto-juice

Lacto-juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, vitamins and minerals which are beneficial to human health when consumed. Sweet potato roots (non-boiled/ fully-boiled) were fermented with Lactobacillus plantarum MTCC 1407 at 28 ± 2°C for 48 h to make lacto- juice. During fermentation both analytical [pH, titratable acidity, lactic acid, starch, total sugar, reducing sugar (g/kg roots), total phenol and β-carotene (mg/kg roots)] and sensory (texture, taste, aroma, flavour and after taste) analyses of sweet potato lacto-juice were evaluated. The fermented juice was subjected to panelist evaluation for acceptability. There were no significant variations in biochemical constituents (pH, 2.2–3.3; lactic acid, 1.19–1.27 g/kg root; titratable acidity, 1.23–1.46 g/kg root, etc.) of lacto-juices prepared from non-boiled and fully-boiled sweet potato roots except β-carotene concentration [130 ± 7.5 mg/kg (fully-boiled roots) and 165 ± 8.1 mg/kg (non-boiled roots)]. The panelist evaluation scores ranged from 3–4.8 (in a hedonic scale of 1–5) from moderate liking to very much liking of sweet potato lacto-juice. Principal component analyses reduced the eight original analytical variables to three independent components (factors), which accounted for 99.9% of the total variations. Similarly, five original sensory variables were reduced to two independent components, which accounted for 83.1% of the total variations.     

原原种的块茎大小对马铃薯的农艺性状、繁殖系数和产量的影响

选用早熟品种‘荷兰15号’和中晚熟品种‘克新13号’的脱毒原原种为试验材料,分别探讨原原种块茎大小对马铃薯的农艺性状、繁殖系数和产量性状的影响。研究结果表明：‘荷兰15号’原原种,株高对种薯总产的直接作用最大;‘克新13号’原原种,保苗率和株高对种薯总产的直接作用最大。‘荷兰15号’原原种的块茎大小在10－20 g时,繁殖系数最高,原原种的块茎大小在5－20 g时,其种薯的商品薯产量和总产最高。‘克新13号’原原种的块茎大小在7－15 g时繁殖系数、商品薯产量和总产均最高。     

Detection of strains of potato virus S by nucleic acid spot hybridization (NASH)

Summary Two complementary DNA (cDNA) clones (0.9 kb and 1.6 kb) reacting to the ordinary strain of potato virus S (PVS) were compared with single-stranded randomly primed cDNA (prepared to total genomic RNA) as probes for various strains of PVS, using the technique of nucleic acid spot hybridization (NASH). The cDNA clones detected 11 PVS isolates well, including both Andean and ordinary strains, while one of each strain was detected weakly. As little as 5 femtograms of PVS RNA could be detected. A low cross hybridization was observed with cDNA probes to PVS with potato virus M and carnation latent virus both members of the carlavirus group. No cross homology was detected with seven other potato viruses. NASH was as sensitive and specific as enzyme-linked immunosorbent assay (ELISA), with no pretreatments of crude sap being required before spotting on nitrocellulose filters. Cloned cDNA probes would be suitable for mass screening of PVS.     

马铃薯国外引种的探讨和建议

自1934年以来,我国共引进国外马铃薯普通栽培品种(系)1 315份,90余个杂交组合的实生种子100余万粒,野生种和原始栽培种共13个种的无性系110份,这些种质资源中许多已被直接或间接用于生产或育种。其中,通过多年多点鉴定直接用于生产的品种32个,从引进的杂交实生种子经系统选育推广的品种10余个,直接用于马铃薯有性杂交的国外资源占亲本总数的90%以上,诸多国外品种已成为我国高产、优质和多抗育种的骨干亲本。因此,加强国外马铃薯资源的引进、评价和利用,对于丰富我国马铃薯种质资源遗传基础意义重大,也是应对生物资源国际竞争日益激烈的战略决策。本文在总结我国马铃薯国外引种成就基础上,根据马铃薯国外引种出现的新情况,提出今后强化引种的建议。     

Diffusion-processed sweet potato pulp,a new product with broad appeal

Peeled sweet potato slices of two standard varieties were soaked for 120 min, drained, boiled for 20 min, and mashed. The pulp was prepared in 6 simple dishes and tested organoleptically by a trained taste panel. The pulp was also prepared and evaluated by 30 families. Sugar and protein contents were compared to those of untreated uncooked sweet potato, and untreated cooked sweet potato. Diffusion processing lowers the content of all sugars, but subsequent cooking increases reducing sugar content. Processing also removes water soluble phenolic substances and results in less polyphenolic discoloration before and after cooking. Protein and starch contents are also reduced, the former by diffusion, and the latter by diffusion and by erosion on boiling. Dishes made from the pulp were highly acceptable, more moist in texture, less sweet, and more attractive than dishes from non-processed sweet potatoes. People who do not like to eat sweet potatoes found diffusion processed pulp highly acceptable as a staple food.     

The nutrient and glycoalkaloid content of a new potato meal

The nutrient and glycoalkaloid content of a new potato meal produced as a by-product of starch manufacture using low temperature dehydration was determined. Comparisons were made between the new potato meal and the previously manufactured meal which was prepared by high temperature dehydration. The glycoalkaloid content of the new potato meal was 15.53mg α-chaconine and 4.75mg α-solanine per 100g meal compared to 15.79mg α-chaconine and 7.83mg α-solanine in the potato meal produced by high temperature dehydration. The new potato meal contained 2% more protein and 1.9, 3.4 and 1.2 times more niacin, riboflavin and thiamin, respectively than the previous by-product. The potassium and phosphorus concentrations were approximately 2.0 and 0.2%, respectively. Other minerals were found in lesser concentrations with the sodium content being only 7.4mg/100g potato meal. A 28g serving would provide approximately 5, 7 and 4% of the RDA for protein, niacin and thiamin, respectively.     

重庆马铃薯产业经济调研情况分析与建议

在调研重庆马铃薯概况、加工情况、批发市场、产地价及均价、销售量、农户信息(包括总耕地面积、马铃薯栽培面积、生产类型、栽培品种、家庭年消费量、技术需求)等指标的基础上,对种植马铃薯的收益、物质与服务费用、人工成本等情况进行了分析,认为重庆马铃薯产业呈现面积单产齐增加的局面,但加工业发展水平滞后,商品薯产地价和批发价较低,农户种植马铃薯纯收益较低,应从5个方面进行建设,促进重庆马铃薯产业的健康发展。     

Protein and starch digestibilities and mineral availability of products developed from potato,soy and corn flour

A technique for development of potato flour was standardized. Five products viz. cake, biscuit, weaning food, panjiri and ladoo were prepared incorporating potato flour, defatted soy flour and corn flour. Baking and roasting were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased by 12 to 17 percent on baking or roasting of products. Processed products had significantly higher starch digestibility and mineral availability compared to raw products. Thus, it can be concluded that roasting and baking are effective means of improving starch and protein digestibility and mineral availability of products.     

Conversion of Potato Starch and Peel Waste to High Value Nanocrystals

The present study aimed to convert starch and potato peel waste to nanocrystals. Starch nanocrystals were prepared using two methodologies: direct acid hydrolysis and enzyme pretreatment followed by acid hydrolysis. Direct hydrolysis broke down the starch granules to nanocrystals in 12 days. Enzyme pretreatment with starch hydrolytic enzymes (α-amylase and amyloglucosidase) reduced the time for preparation of starch nanocrystals by 6 days. Starch nanocrystals of optimum size were obtained with both the treatments and the resultant size ranged from 10 to 50 nm. Nanocrystals were disk-like platelets in appearance. Cellulose nanocrystals were derived from cellulosic material in the potato peel. Cellulose was isolated from peel waste with alkali treatment. Further, cellulose nanocrystals from potato peel and cellulose microcrystalline were prepared by acid hydrolysis. Microscopic images revealed that the aqueous suspension of cellulose nanocrystals derived from potato peel were single rod shaped, whereas those derived from cellulose microcrystalline were rod-like nanoparticles, agglomerated in the form of bundles including some of the rods in single units (well separated). The size of potato peel nanocrystals ranged from 40 to 100 nm (length) and cellulose microcrystalline ranged from 4 to 20 nm (diameter) by 110 to 250, given 4 to 20 nm (length), respectively. As starch nanocrystals as well as cellulose nanocrystals are derived from biopolymer, both can be considered safe for humans and the environment. Moreover, the biodegradable nature of these nanocrystals makes them superior over metallic nanoparticles, particularly in the field of nanocomposites.     

The impact of the mandatory seed law on Maine potato acreage,yield and price

A statistical analysis of the economic impact of Maine’s mandatory seed potato law was conducted. Results suggest that since the law was implemented, Maine potato yields increased, total Maine potato acreage decreased, Maine seed potato acreage increased, seed potato rejections from certification were reduced, seed potato prices increased, and commercial potato prices decreased. Attempts to estimate the impact on commercial potato quality were unsuccessful. The estimated impact of the Maine mandatory seed law on a typical 200-acre commercial potato grower was an average increase in profits of $14,700 per year since the law was implemented in 1981.     

F0lin—Ciocalteus法测定马铃薯中的总多酚

本文建立了紫外分光光度计法准确测定马铃薯中的总多酚。对影响Folin—Ciocaheus法测定马铃薯中总多酚含量的主要因素进行了研究，确定了在1．0mL样品提取液或标液中依次加入5．0mL水、1．0mL显色剂和3．0mL7．5％碳酸钠溶液，摇匀，显色2h后在765nm测定吸光度的最佳检测条件，并对马铃薯样品进行了测定，精密度为7．7％，回收率为100％。108％。本方法适用于常规实验室马铃薯总多酚的测定。     

Processing characteristics of Solanum tuberosum—S. stoloniferum hybrids

Two hybrids having high total solids were compared with established commercial varieties for processing into french fries, potato chips, and potato flakes. Russet Burbank was used as a control for potato flakes and french fries, and Kennebec for potato chips. The hybrids were processed initially at harvest and at two intervals after harvest. The solids in the hybrids varied from 23.0% to 26.9% and the products generally had a better color and yielded more product per pound of raw material than the controls. The hybrids had a high level of xanthophyl, stable in the french fries and potato chips but unstable in the potato flakes. Antioxidants retarded the loss of the yellow color in the flakes. Oil absorption was found to be inversely related to solids in the potato chips and french fries. By means of sensory evaluation, the hybrids were generally considered different from the controls with respect to color, flavor, and texture but no preferences were obtained. Potatoes with high solids result in more finished product per pound of raw material.     

Antioxidant capacity, anthocyanins and total phenolics in purple-and red-fleshed potato (Solanum tuberosum L.) genotypes

Purple- and red-fleshed potatoes (Solanum tuberosum L.) were evaluated for their total anthocyanin (ACY), total phenolic (PHEN), and antioxidant capacity. The ACY and PHEN compounds were distributed throughout the tubers; however, a higher concentration was found at the stem-end than the bud-end. Although ACY and PHEN concentrations in potato peel were 0.9-to 1.6-fold higher than in potato flesh, overall contribution of the peel to ACY and PHEN contents of a potato slice was ～20%. These observations differ from the widespread idea that phytonutrients are mostly accumulated in the peel of tubers. The ACY and PHEN contents of different purple- and red-fleshed potato genotypes ranged from 11 to 174 mg cyanidin-3-glucoside/100 g fresh weight and from 76 to 181 mg chlorogenic acid/100 g fresh weight, respectively, and were genotype and location dependent. High positive correlations between antioxidant capacity and ACY and PHEN suggest that these compounds are mainly responsible for the antioxidant capacity. These results provide useful and important information for potato breeders and researchers in order to increase the antioxidant capacity and functional value of purple- and red-fleshed potatoes for the food and nutraceutical industries.     

不同氮磷钾配比对马铃薯原原种的产量、干物质含量和经济系数的影响

为了探讨马铃薯脱毒苗氮磷钾肥的科学配施问题,利用早熟品种‘荷兰15号’脱毒试管苗为试验材料,在温室扦插种植生产原原种。采用单因素随机设计,设计了16个氮磷钾配比组合方式,探讨了氮磷钾配比对马铃薯原原种产量性状(商品薯产量和总产量)、块茎干物质含量和经济系数的影响。通过比较不同氮磷钾配比组合对主要性状的影响,筛选出产量和干物质含量均高且经济系数较高的氮磷钾配比组合1个,即N为16 kg/667 m2、P2O5为11 kg/667 m2、K2O为14 kg/667 m2。     

会泽县小春马铃薯高产栽培技术

会泽县小春马铃薯近年种植面积在4 000 hm2每年生产的鲜薯供不应求,2009年每公顷产值在1.8万元具有较好的经济效益。为优化种植业结构,提高土地利用率和种植业经济效益,探索适合小春马铃薯高产栽培技术,为生产提供科学依据,多年以来会泽县农业技术推广中心做了小春马铃薯栽培试验,取得了较好的效果,本文主要从品种选择、播种期、种植密度、合理施肥等方面介绍了小春马铃薯高产栽培技术。     

Long-Term survival ofCorynebacterium sepedonicum on contaminated surfaces and in infected potato stems

The survival of the ring rot bacterium,Corynebacterium sepedonicum, on contaminated surfaces and in infected stems was investigated by root inoculating potato stem cuttings with aqueous suspensions prepared from these materials. The pathogen survived for 24 mo on contaminated surfaces of burlap, kraft paper, and polyethylene plastic held at 12% relative humidity (RH) at either 5 or 20°C. It persisted for less than 14 mo on surfaces held at 94% RH at either temperature. Infectious ring rot bacteria were also recovered from dried, infected potato stems held for 26 mo in an unheated machine shed. These results emphasize the importance of strict sanitation and disinfestation procedures in maintaining potato seed stocks free of bacterial ring rot.     

红肉火龙果间种马铃薯栽培技术研究

为提高红肉火龙果间种马铃薯经济效益,研究红肉火龙果间种马铃薯中不同栽培模式对马铃薯产量、商品薯率、火龙果产量、中心可溶性固形物含量、总产值和纯收入的影响。结果表明:与火龙果桂香红间种的马铃薯品种兴佳2号产量达36 139.5 kg/hm~2,商品薯率达97.3%;桂香红产量达35 586 kg/hm~2,中心可溶性固形物含量达20%;与桂香红纯种相比,总产值增加52.7%,纯收入增加109.7%,土地当量比为1.13。     

马铃薯杂种群体的性状相关及其配合力分析

本试验以7个优良马铃薯品种(系)按不完全双列杂交设计配制组合,分析了群体主要性状与生产力的遗传相关及其配合力效应.结果表明,群体平均单株结薯数、平均块茎重、商品薯数量和产量及小薯数量和产量与群体产量的遗传相关达显著或极显著.平均块茎重、商品薯数量和产量是筛选商品价值较高的优良群体的重要相关性状.亲本的一般配合力效应在平均单株结薯数、平均决茎重、商品薯产量、小薯产量和数量几个性状上对模型Ⅰ差异显著,组合间的特殊配合力效应均达到显著差异.特殊配合力方差为总方差的61.47%～147.52%,表明该群体的生产力主要由非加性基因控制.相对配合力总效应值与产量的相关达极显著水平(r_(3.4)=0.99).综合评定亲本801-5,Katahdin和Baraka在马铃薯群体和品种选育中具有较高的利用价值.     

7种菜用甘薯品种（系）多酚类物质含量动态变化分析

多酚类物质是菜用甘薯中一种重要的功能性保健成分,以绿原酸类化合物为主,它们对提升菜用甘薯食用和加工品质起着重要的作用。采用 Folin-Ciocalteu法和高效液相色谱法分析了7份菜用甘薯品种（系）6个不同时期的总多酚以及绿原酸类化合物含量。结果表明,不同品种（系）的菜用甘薯中总多酚以及绿原酸类化合物的含量受采样时间的影响极显著,并呈现动态变化,即栽后45~85 d,各品种（系）的各类物质变化趋势相同,先增加后降低,在65 d达到最大值,在栽后85~140 d变化趋势存在差异。对7份菜用甘薯品种（系）的6个不同时期总多酚以及绿原酸类化合物含量进行变异分析,结果表明5-O-咖啡酰奎尼酸（5-O-caffeoylquinic acid, 5-CQA）、3,4-O-二咖啡酰奎尼酸（3,4-di-O-caffeoylquinic acid, 3,4-diCQA）、3,5-O-二咖啡酰奎尼酸（3,5-di-O-caffeoylquinic acid, 3,5-diCQA）和4,5-O-二咖啡酰奎尼酸（4,5-di-O-caffeoylquinic acid, 4,5-diCQA）含量变异幅度大,而总多酚含量变异幅度相对较小,其变异系数范围分别为30.80%~59.88%、45.18%~112.90%、45.19%~114.11%、41.82%~118.62%、19.82%~40.04%。总多酚以及绿原酸类物质含量的影响因素分析表明,总多酚以及绿原酸类化合物含量受采样时间、品种（系）以及两种因素交互作用的影响极显著,且总多酚含量与绿原酸类化合物含量存在极显著正相关。对菜用甘薯多酚类物质含量变化规律的研究,可为菜用甘薯叶的产业化开发利用奠定基础。