Effect of different storage temperature on quality and weight loss rate of sweet potato

doi:10.14088/j.cnki.issn0439-8114.2020.02.030

Abstract

Abstract: To examine the effect of storage temperature on quality and loss rate of sweet potato for its suitable storage, Guijingshu 8 was stored at room temperature and at temperature of （9±0.5） ℃ with humidity of （85±5）%,respectively, and weight loss rate, dry matter content, total soluble sugar, starch content, protein and vitamin C content were determined after 0,15,30,45,60 and 75 days storage, respectively. The results showed that compared with the room temperature storage, the weight loss rate reduced by 7.1 percent, the dry matter content reduced by 3.06 percent, and the total soluble sugar increased with 51.06% in 9 ℃ after 75 days storage. The content of starch and protein was not significantly different between the room temperature and 9 ℃ after 75 days storage. The content of vitamin C reduced by 56.21% in room temperature, but only reduced by 41.62% in 9 ℃ after 75 days storage, the content variation exhibited significantly difference between the two storage conditions at this time. But the variation of the vitamin C content between room temperature and 9 ℃ storage was not significantly different after 75 days storage. In conclusion, 9 ℃ was beneficial for Guijingshu 8 storage.

Key words: sweet potato [Ipomoea batatas （L.） Lam], storage temperature, quality, weight loss rate

CLC Number:

S531

YAN Hai-feng, LI Wei-liu, XIONG Jun, WEI Ming-zhen, TANG Xiu-hua. Effect of different storage temperature on quality and weight loss rate of sweet potato[J]. HUBEI AGRICULTURAL SCIENCES, 2020, 59(2): 137-140.

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