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【目的】研究不同基因型紫甘薯块根品质对不同遮阴程度的响应。【方法】以济薯18和Ayamuraski为材料,分别于块根膨大高峰期(栽后50—100 d),用不同透光度的黑色遮阳网设置遮光40%和遮光70%处理,对照(CK)为自然光处理,测定不同处理对块根干物质含量,总淀粉、直链及支链淀粉含量,淀粉积累速率,可溶性糖含量,蛋白质含量,全粉黏度仪参数及花青素含量的影响。【结果】遮阴处理下,紫甘薯块根中的干物质、总淀粉含量和淀粉积累速率比对照显著降低;遮阴处理不仅显著增加了济薯18直链淀粉含量、直/支比值,而且显著降低了济薯18全粉的高峰黏度、衰减值、回生值和峰值时间,遮阴下Ayamuraski块根的淀粉品质与济薯18相反;遮阴处理还显著提高了两个品种块根中的可溶性糖和可溶性蛋白含量,并随遮阴程度加大而增高;同时,紫甘薯的花青素含量和积累速率显著降低,济薯18的花青素积累对遮阴的反应比Ayamuraski更敏感。【结论】遮阴处理使紫甘薯的块根干物质、总淀粉含量和淀粉积累速率、花青素含量及不同膨大阶段的花青素积累量明显降低,同时遮阴处理下紫甘薯块根淀粉品质因品种而异。
【Objective】 The objective of this study was to investigate the response of root mass of purple sweet potato to different shading levels. 【Method】 With the black shading net with different light transmittance, 40% shading and 70% shading treatments were set up on the basis of the peak of tuberous root expansion (50-100 d after transplanting) with the materials of Jishu 18 and Ayamuraski. The effects of different treatments on root dry matter content, total starch, linear and amylopectin, starch accumulation rate, soluble sugar content, protein content, whole flour viscosity meter and anthocyanin content were determined for natural light treatment. [Result] Under shading treatment, the contents of dry matter, total starch and starch in purple sweet potato tuber were significantly lower than those of control. Shading treatment not only significantly increased the amylose content and ratio of straight / branch, but also significantly The peak viscosity, the attenuation value, the regeneration value and the peak time of Jishu 18 were decreased. The starch quality of Ayamuraski roots under shading was opposite to that of Jishu 18; shading treatment also significantly increased the soluble sugar and The content of soluble protein increased with the increase of shading degree. At the same time, the anthocyanin content and accumulation rate of purple sweet potato decreased significantly, and the reaction of anthocyanin accumulation of Jishu 18 was more sensitive to shade than that of Ayamuraski. 【Conclusion】 Shading treatment significantly decreased the dry matter content, total starch content, starch accumulation rate, anthocyanin content and anthocyanin accumulation in different stages of purple sweet potato. At the same time, Variety varies.