贮藏条件对不同类型甘薯品种外观和品质性状的影响

为了探讨不同贮藏条件下鲜食型和淀粉型甘薯品种外观和品质性状变化差异，以鲜食型甘薯品种‘泰薯14’和淀粉型甘薯品种‘泰薯15’为试验材料，测定冷库贮藏[(12±0.5)℃，(85%±5%) RH]和室温贮藏[(18±1)℃，(30%±5%) RH]条件下不同贮藏期块根外观及品质性状变化。结果表明，室温贮藏90 d后，‘泰薯14’较‘泰薯15’薯肉色明显加深，冷库贮藏条件下薯皮色和薯肉色变化较小；室温贮藏30 d后，甘薯块根失重率迅速增大，干率显著增加，‘泰薯15’失重率小于‘泰薯14’，冷库贮藏失重率和干率变化较室温贮藏相对较小；室温贮藏60 d后，块根腐烂率明显增大，‘泰薯14’腐烂率明显大于‘泰薯15’，冷库贮藏腐烂率明显小于室温贮藏；可溶性糖含量在贮藏60 d达到峰值，冷库贮藏大于室温贮藏，淀粉含量在室温贮藏条件下微弱上升，冷库贮藏条件下保持相对稳定。综上所述，室温贮藏60 d后块根品质明显下降，且鲜食型甘薯较淀粉型甘薯块根品质下降更明显，冷库贮藏有利于甘薯块根的优质安全贮藏。

Storage Conditions of Different Types of Sweet Potato Varieties: Effects on Appearance and Quality Traits

In order to explore the differences of appearance and quality traits between fresh-eating and starch sweet potato varieties under different storage conditions, the fresh-eating sweet potato variety ‘Taishu 14’ and starch sweet potato variety ‘Taishu 15’ were used as materials to test the changes of appearance and quality traits in different storage periods under the conditions of cold storage ((12±0.5)℃, (85%±5%) RH) and room temperature storage ((18±1)℃, (30%±5%) RH). The results showed that the root flesh color of ‘Taishu 14’ was significantly darker than that of ‘Taishu 15’ after 90 days’ storage at room temperature storage, while the root skin color and root flesh color of the two varieties changed little under cold storage. After being stored for 30 days at room temperature, the weight loss rate and dry rate of sweet potato roots increased rapidly and significantly, and the weight loss rate of ‘Taishu 15’ was less than that of ‘Taishu 14’, while the changes of weight loss rate and dry rate under cold storage were relatively smaller than those under room temperature storage. After being stored for 60 days at room temperature, the rot rate was significantly accelerated, and the rot rate of ‘Taishu 14’ was significantly higher than that of ‘Taishu 15’, while the rot rate under cold storage was significantly lower than that under room temperature storage. The soluble sugar content reached the peak at 60 days’ storage, which was higher under cold storage than that under room temperature storage. The starch content increased slightly under room temperature storage, while it remained relatively stable under cold storage. In conclusion, the root tuber quality decreased significantly after 60 days’ storage under room temperature, and the quality of fresh-eating sweet potato decreased more significantly than that of starch type sweet potato. Cold storage is conducive to the high-quality and safe storage of sweet potato roots.