Effects of different CO2 concentrations on physiological quality changes of potato during storage
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摘要: 以克新6号马铃薯为试材,将愈伤后的马铃薯放入自制的气调箱,设定不同的CO2浓度,研究贮藏在9~11℃,湿度85%~95%条件下不同浓度CO2对马铃薯生理品质的影响。结果表明,适当的CO2浓度(1.00%)能有效减缓块茎淀粉的降解,抑制总酚含量的下降,保持贮藏期间较低的还原糖水平和较高的POD活性,抑制PPO酶活性。CO2浓度过高(1.5%CO2、2.0%),不利于块茎淀粉积累,使还原糖含量的增加,总酚含量降低,POD活性升高,在贮藏120d时部分块茎开始发芽。由此表明,CO2浓度为1%可延长块茎的休眠,利于马铃薯的贮藏,通过控制CO2浓度可以延长马铃薯的保鲜期。Abstract: In the experiment, potato tubers of KeXin No.6 were used to put into self- made controlled atmosphere boxes after wound healing so as to explore the effects of different CO2 concentrations on physiological quality changes of potato during storage.Results showed that proper CO2 concentrations could effectively reduce starch degradation, inhibit total phenol content decline and PPO activity, reduce sugar kept at a lower level and higher POD activity. Starch accumulation in the root tuber, increased reduce sugar, declined total phenol content, increased POD activity were went against at a higher CO2concentrations ( 1.5% CO2, 2.0%) after storage 120 d.Thus, potato dormancy could be prolonged by 1% CO2 concentration which also contributed to storage, the shelf life could be postponed through controlled CO2 concentrations.
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Keywords:
- potato /
- CO2concentrations /
- physiological quality
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