高温短时热激处理对甘薯块根愈伤组织形成的影响(英文).pdfVIP

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高温短时热激处理对甘薯块根愈伤组织形成的影响(英文).pdf

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第 38 卷第 18 期农业工程学报 Vol.38 No.18 316 2022 年 9 月 Transactions of the Chinese Society of Agricultural Engineering Sept. 2022 Effects of high temperature and short time heat shock treatment on the callus formation of sweet potato tuber Xin Qi1,2,3, Zhang Min1,2, Liu Bangdi1,2※, Sun Jing1,2, Li Lanxin1,2, Hao Guangfei2,3, Zhou Xinqun1,2, Cheng Qinyang1,2 (1. Academy of Agricultural Planning Engineering , Ministry of Agriculture and Rural Affairs, Beijing 100125, China; 2. Key Laboratory of Agro-products Primary Processing, Ministry of Agriculture and Rural Affairs, Beijing 100121, China; 3. College of Life Science and Food Engineering, Hebei University of Engineering, Handan 056038, China) Abstract: Sweet potato is a kind of vegetable and grain crop which is grown world-wide, and it is also the second largest potato crop in China. During the harvest and storage process, sweet potato is damaged by machinery and susceptible to pathogenic microorganisms, resulting in great economic losses caused by the deterioration of sweet potato. Therefore, callus pretreatment of potato crops before storage has become the main methods to reduce the storage loss of potato crops. To improve the existing problem of traditional callus treatment (35 ℃ heated in storage condition for more than 2 d), such as high energy consumption, low efficiency, instability, in sweet potato callus formation technology, the purpose of this research was to study the effects of different heat shock treatments on the formation of sweet potato root callus healing, the sweet potatoes were treated with High Temperature Short Time Callus (HTSTC) at 55-70 ℃la