低温贮藏和回暖处理对不同马铃薯品种加工品质的影响

Effect of Low Temperature Storage and Reconditioning Treatments on Processing Qualities of Different Potato Varieties

摘要

采后窖藏是马铃薯加工过程中必不可少的一个环节，在低温贮藏及回暖过程中块茎品质特性会发生变化。分析比较不同马铃薯品种在贮藏期间品质指标的动态变化情况，可为马铃薯的加工和贮藏提供参考。以加工型马铃薯品种‘东农310’ ‘东农317’ ‘东农321’ ‘东农326’ ‘克新17’ ‘克新27’为试验品种，以‘大西洋’为对照品种，分别设置5个贮藏处理和5个回暖处理，探究不同马铃薯品种间品质变化的差异。不同马铃薯品种在低温贮藏和回暖处理下加工品质变化情况不同，且加工品质间存在显著相关性。低温贮藏后块茎干物质含量呈波动性变化，但变化幅度较小；还原糖含量迅速升高；可溶性糖含量不断升高，但变化幅度低于还原糖含量变化幅度。回暖处理可不同程度改善各品种块茎品质，‘克新17’干物质含量快速下降，受回暖影响最大；还原糖含量和可溶性糖含量均低于同期贮藏处理。在低温贮藏和回暖处理中‘东农310’和‘东农317’油炸加工品质优异，且具有良好的抗低温糖化能力。在加工过程中，应通过选育抗低温糖化品种和改变贮藏条件以提高加工品质。

Abstract

Post-harvest storage is an important aspect of potato processing, because the quality characteristics of tubers can change during low-temperature storage and subsequent reconditioning. Analyzing and comparing the dynamic changes in quality indices of different potato varieties during storage can provide valuable insights for potato processing and storage. In this experiment, the potato varieties 'Dongnong 310', 'Dongnong 317', 'Dongnong 321', 'Dongnong 326', 'Kexin 17', and 'Kexin 27' were tested, with 'Atlantic' serving as control. Five storage treatments and five reconditioning treatments were established to investigate the differences in quality changes in these potato varieties. Changes in processing quality under cold storage and reconditioning treatments varied with potato varieties, and significant correlations were observed between processing qualities and storage conditions. After low-temperature storage, the dry matter content of the tubers exhibited fluctuating changes, although the magnitude of these changes was minimal. In contrast, the content of reducing sugars increased rapidly, while the content of soluble sugars showed an upward trend, although the changes was not as obvious as that of reducing sugar. Reconditioning treatments enhanced the quality of tubers of different varieties to differing extents. The dry matter content of 'Kexin 17' decreased rapidly and was most affected by reconditioning. Its reducing sugar and soluble sugar contents were lower than those observed during the same period of storage treatment. Both 'Dongnong 310' and 'Dongnong 317', with good resistance to low-temperature sweetening, demonstrated excellent frying quality in the period of low temperature storage and after reconditioning. Therefore, to improve processing quality, it is essential to select and breed varieties that are resistant to low-temperature sweetening and to modify storage conditions during processing.

关键词

马铃薯 / 低温贮藏 / 回暖 / 加工品质

Key words

potato / low temperature storage / reconditioning / processing quality

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基金资助

黑龙江省”揭榜挂帅”科技攻关项目(2022ZXJ06B02)