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以宁夏南部山区近几年几个主栽品种为试验材料,测定了不同贮藏时期几个主要加工品质指标。结果表明:其加工所要求的主要的品质指标干物质、淀粉含量在收获时最高,随着贮藏时间的延长,不同品种马铃薯块茎干物质、淀粉含量均有不同程度的下降趋势。贮藏中期下降最多,贮藏末期各品种干物质、淀粉含量有所回升。还原糖等含量的变化与淀粉磷酸化酶、蔗糖转化酶的活性息息相关。随着低温贮藏天数的延长,不同品种马铃薯还原糖含量呈上升趋势。因此,在马铃薯加工利用时,对于低温长时间存贮的马铃薯根据加工利用目的如淀粉加工、食品加工必须进行升温贮藏,以降低淀粉磷酸化酶的活性,增加淀粉合成酶的活性,使糖转化为淀粉,提高块茎的淀粉含量,降低还原糖含量。
Taking several main cultivars in the mountainous area of southern Ningxia in recent years as experimental materials, several main processing quality indexes were measured at different storage periods. The results showed that the dry matter and starch content of the main quality indexes required for processing were the highest at the time of harvesting. With the extension of storage time, the dry matter and starch content of potato tubers in different varieties all decreased in different degrees. During the storage period, the dry matter and starch content of all cultivars rose at the most during the storage period. Reducing sugar and other content changes and starch phosphorylase, sucrose invertase activity is closely related. With the prolonged storage at low temperature, different varieties of potato reducing sugar content is on the rise. Therefore, potato processing and utilization, for low temperature storage for a long time according to the purpose of processing and utilization of potato, such as starch processing, food processing must be heated storage, in order to reduce the activity of starch phosphorylase, increase the activity of starch synthase, sugar conversion As starch, increase the starch content of tubers, reducing reducing sugar content.