甘薯贮藏期主要营养成分及香味组分的变化

以心香、浙薯75、农林54为实验材料,在温度(14.95±1.27)℃、相对湿度(76.68±4.98)%的贮藏条件下,分别于0、20、40、60、90、110 d取样,探究贮藏期内甘薯主要营养成分及香味组分的变化,旨在为甘薯贮藏保鲜和品质改善提供理论依据。结果表明,贮藏后3个品种的甘薯干率均呈上升趋势,淀粉含量、类胡萝卜素含量、甘薯香味组分个数均呈现下降趋势。心香、浙薯75、农林54香味组分含量的最大值分别出现在40、110、20 d。苯甲醛和苯乙醛是3个品种甘薯共有的香味组分,可能是甘薯香味的重要组分。

Dynamics of main nutritional components and aroma components of three sweet potato varieties during storage

In this paper, sweet potato cultivars Xinxiang, Zheshu75 and Nonglin54 were used as experimental materials to study the dynamics of main nutrients and aroma components of sweet potato during storage, to provide theoretical basis for the storage and preservation of sweet potato. The storage condition was set as temperature (14.95±1.27) ℃, and relative humidity (76.68±4.98)%. Samples were collected on 0, 20, 40, 60, 90, 110 d, respectively. It was shown that the dry matter content of three sweet potato cultivars increased, whereas the starch content and carotenoids showed a decreasing trend during storage. The number of sweet potato aroma components also decreased. The maximum content of aroma components in Xinxiang, Zhejiang75and Nonglin54 appeared on 40, 110, 20 d, respectively. Benzaldehyde and phenylacetaldehyde were not only the shared aroma components of three cultivars, but also the important components of sweet potato aroma.