| Abstrakt: |
In order to explore the nutrients changes of purple sweet potato during storage, so as to further select its best storage condition. Variety 'Ziluolan' was selected as material; 9 treatments including 7 ¯C + 75% RH(T1), 7 ¯C +85% RH(T2), 7 ¯C +95% RH(T3), 12 ¯C +75% RH(T4), 12 ¯C +85% RH(T5), 12 ¯C +95% RH(T6), 16 ¯C +75% RH(T7), 16 ¯C +85% RH(T8), and 16 ¯C +95% RH(T9) were carried out; water content, soluble sugar content, starch content and anthocyanin content of purple sweet potato tuber under different treatments were detected. The results showed that water content, starch content and anthocyanin content of purple sweet potato tuber all decreased during the stored period, while soluble sugar content increased firstly then decreased. The water content of purple sweet potato tuber increased with the increasing of stored temperature but decreased with the increasing of stored humidity. The soluble sugar content of purple sweet potato increased with the increasing of stored temperature but decreased with the increasing of humidity; however the starch content showed a reverse variation trend. The decline rate of anthocyanin content in T5 treatment was the slowest, despite there is no statistically significant difference between different treatments. Therefore, it was considered that the optimum storage conditions for purple sweet potato were 12 ¯C +85% RH. The present research provided theoretical basis for improving the development potential of purple sweet potato industry. [ABSTRACT FROM AUTHOR] |
