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[目的]研究4种不同温度下贮藏克新1号马铃薯的品质变化,获得不同用途下克新1号较为合适的贮藏温度和时间。[方法]对不同温度(1、4、10和16℃)马铃薯品种克新1号贮藏期间干物质、淀粉、还原糖、蛋白质、淀粉酶活性的变化及发芽情况进行观察研究。[结果 ]试验发现,与10和16℃贮藏相比,1和4℃贮藏条件下,克新1号马铃薯还原糖含量显著增加;1℃贮藏无冷害现象;16℃贮藏下30 d马铃薯开始发芽,相对其他贮藏温度,发芽数量和芽长显著增加,水分含量下降最明显;在1和4℃温度条件下可贮藏120 d以上,马铃薯各指标无明显变化,因此1~4℃可作为马铃薯品种克新1号最佳贮藏温度。[结论 ]该研究为马铃薯产后贮藏条件优化提供理论依据和技术支撑。
[Objective] The research aimed to study the quality change of Kexin No.1 under different storage temperatures and obtain the suitable storage temperature and time under different uses. [Method] The changes of dry matter, starch, reducing sugar, protein, amylase activity and germination of potato variety Kexin 1 under different temperatures (1, 4, 10 and 16 ℃) were observed. [Result] The results showed that under the storage condition of 1 and 4 ℃, the content of reducing sugar of Kexin 1 significantly increased compared with the storage at 10 and 16 ℃; the chilling injury was not observed at 1 ℃ and the potato began to germinate at 16 ℃ Compared with other storage temperature, the germination number and bud length increased significantly, and the moisture content decreased most obviously. Under the storage temperature of 1 and 4 ℃, it could be stored for more than 120 days without any significant change in the indexes of potato, so 1 ~ 4 ℃ could be used as potato variety Kexin 1 best storage temperature. [Conclusion] The research provided theoretical basis and technical support for optimization of postpartum storage conditions of potato.