摘要
为研究加热熏蒸抑芽剂氯苯胺灵(CIPC)对马铃薯抑芽效果及品质的影响,试验采用加热熏蒸和喷施2种方法,在室温20℃的条件下,贮藏第30d时对马铃薯进行处理,空白对照不做任何处理,测定马铃薯萌芽情况及品质关键指标。结果表明,相比空白对照,在马铃薯贮藏过程中,喷雾CIPC和加热熏蒸CIPC均能显著抑制马铃薯发芽,处理后薯块普遍出现芽萎缩变黑的现象;2种处理后干物质含量、淀粉含量均极显著高于对照,可溶性糖含量、α-淀粉酶活性极显著低于空白对照;相比之下,喷雾施用CIPC较加热熏蒸对马铃薯的抑芽效果和薯块品质的保持更佳,但二者都具有明显的抑芽效果。考虑操作性、成本、对马铃薯的机械损伤等因素,认为加热熏蒸比喷雾的优势更加显著,在实际生产中具有更好的推广潜力。
The potato was treated by chlorpropham (CIPC) using two methods,heating fumigation and spraying,at 30 d after storage under room temperature 20 ℃ and sprouting and key quality indicators were measured in order to understand the effects of heating fumigation of the sprout inhibitor CIPC on sprouting and quality of potatoes with no treatment as a control.Compared with control,spraying and heating fumigation of CIPC significantly inhibited potato sprouting during potato storage.After treatment,the sprouts were shrunken and darkened.The dry matter content and starch content of the two treatments were highly significantly higher than those of the control,while the soluble sugar content and alpha-amylase activity were highly significantly lower than those of the control.In comparison,spraying of CIPC had better effects on potato sprouting and potato quality than heating fumigation though both of the application methods had obvious sprout inhibition effects.Considering the operation,cost,mechanical damage to potato and other factors,it is suggested that heating-fumigation has obvious advantages than spraying,with a good potential in practical production.
作者
李昕昀
施雅菲
梅猛
黄涛
王西瑶
黄雪丽
邸雪妮
LI Xinyun;SHI Yafei;MEI Meng;HUANG Tao;WANG Xiyao;HUANG Xueli;DI Xueni(College of Agronomy,Sichuan Agricultural University,Chengdu,Sichuan 611130,Chuna)
出处
《中国马铃薯》
2019年第4期237-242,共6页
Chinese Potato Journal
基金
国家现代农业产业技术体系四川薯类创新团队项目（川农业函[2014]91号）
关键词
CIPC
加热熏蒸
喷雾
萌芽
品质
chlorpropham (CIPC)
heating-fumigation
spray
sprout
quality
