摘要
甘薯的食用口感主要分为质地和香甜程度两大方面,为明确甘薯食用品质的影响因子,对近10年国内有关甘薯食用品质相关的研究成果进行了综述,探究营养成分及含量、贮藏环境、生物酶、栽培技术等因素与甘薯食用品质之间的相关性,其中对淀粉含量、种类、颗粒、可溶性糖含量、烹饪温度等要素进行了较为详细的阐述,以期为培育出符合市场需求的优质品种提供参考。
The edible taste of sweet potato is mainly divided into two aspects of texture and sweetness.In order to identify the influencing factors of the edible quality of sweet potato,the domestic research achievements related to the edible quality of sweet potato in recent 10 years were reviewed,and the correlation between the factor of nutritional composition and content,storage environment,biological enzyme,cultivation technology and the edible quality of sweet potato was explored,and the starch content,type,particle,soluble sugar content,cooking temperature and other elements were described in detail,with a view to provide reference for cultivating high-quality cultivars that met the market demand.
作者
洪蕴恒
宋聚红
梁丽鹏
付雅丽
王海山
HONG Yunheng;SONG Juhong;LIANG Lipeng;FU Yali;WANG Haishan(Shihezi University,Shihezi 832003,China;Shijiazhuang Institute of Agriculture and Forestry Sciences,Shijiazhuang 050041,China)
出处
《蔬菜》
2022年第11期40-43,共4页
Vegetables
关键词
甘薯
营养成分
食用品质
相关性
sweet potato
nutritional composition
edible quality
relevance
