NaCl胁迫处理对采后马铃薯见光绿变影响.PDFVIP

中国农学通报 2018,34(21):29-34 Chinese Agricultural Science Bulletin NaCl胁迫处理对采后马铃薯见光绿变的影响 董田田，孟卫芹，王庆国 （山东农业大学食品科学与工程学院，山东泰安271018 ） 摘 要：为探究NaCl 胁迫处理对采后马铃薯见光绿变及龙葵素生成的影响，本试验先将马铃薯块茎置于 20% NaCl 溶液中分别浸泡6 h 和12 h ，后置于光照条件下进行试验。结果表明：与见光对照相比，2 个处 理均显著提高了马铃薯的综合感官品质，货架期延长1倍；NaCl 溶液处理较好地抑制了马铃薯表皮绿 * 变，在同一光照时间，处理马铃薯表皮a 、叶绿素含量显著低于对照组；8 天货架期后，2 个处理马铃薯龙 葵素含量显著低于见光对照组，8 天货架期间，对照龙葵素增加了122% ，而NaCl 处理6 h 和12 h 的龙葵 素含量分别增加了68.86%和91.42% 。因此，20% NaCl 处理可有效抑制马铃薯表皮绿变和龙葵素的产 生，并且20% NaCl 处理对马铃薯发芽也有明显的抑制作用。 关键词：马铃薯；NaCl 处理；绿变控制；龙葵素；光照 中图分类号：TS225.3 文献标志码：A 论文编号：cas EffectofNaClStressonGreeningofPostharvestPotatoesUnderLight DongTiantian,MengWeiqin,WangQingguo (CollegeofFoodScienceandEngineering,ShandongAgricultureUniversity,Tai’anShandong271018) Abstract: TostudytheeffectofNaClstresstreatmentongreeningandtoxicglycoalkaloidsproductionof postharvest potato under light, potato tubers were first dipped in 20% NaCl solution for 6 h and 12 h respectivelyandthenstoredunderthelightingcondition.Theresultsshowedthat,comparedwiththecontrol, twoNaClstresstreatmentsbothimprovedtheoverallsensoryqualityofpotatoessignificantlyandtheshelflife doubled thatofthecontrol.NaClstresstreatmentsinhibitedpotatopeelgreeningobviously.Underthesame timeofillumination,thevalueofa* andchlorophyllcontentsofpotatoeswithNaClstresstreatmentswerelower thanthoseofcontrolsignificantly.After 8-dayshelflife,theglycoalkaloidscontentofpotatoesunder thetwo treatmentsweresignificantlylowerthanthoseofthecontrol.During 8-dayshelflife,theglycoalkaloidscontent ofthecontrolincreasedby 122%whiletheglycoalkaloidscontents under NaCltreatmentsfor 6 hand 12h increasedby 68.86%and 9