摘要
了解甘薯酶促褐变的基因型差异及薯皮肉差异,为调控褐变提供科学依据.选用8种甘薯(4种基因型),将皮肉分开制样,分析其褐变情况,同时测定营养指标和褐变指标,分析两者之间的相关性.结果显示:不同基因型间褐变度存在差异,薯肉中黔紫薯3号最高,烟薯29最低,薯皮中广薯87最高,烟薯29最低;同一品种甘薯皮褐变度均显著高于薯肉(除烟薯29外).营养成分含量能影响褐变程度,薯肉中黄酮含量与多酚含量呈极显著正相关,淀粉含量与还原糖含量呈显著负相关;薯皮中褐变度与多酚氧化酶(PPO)活性、多酚含量呈极显著正相关,PPO活性与多酚含量呈显著正相关.不同基因型甘薯及其皮肉间褐变差异的原因可能是由PPO活性引起的,若去除表皮,可降低甘薯的褐变速率.
In order to understand the genotypic differences and peel and flesh differences of enzymatic browning in sweetpotato, and provide a scientific basis for the subsequent regulation of browning, eight varieties(four genotypes) of sweetpotatoes were selected and their peel and flesh samples were prepared to analyze their browning. The nutritional indicators and browning indicators were measured and the correlation between them was analyzed simultaneously. The results showed: the browning degree of sweetpotato was different among different genotypes, the browning degree of flesh was the highest in Qianzishu 3 while the lowest in Yanshu 29, and the browning degree of peel was the highest in Guangshu 87 while the lowest in Yanshu 29. The browning degree of peel in sweetpotato of the same variety was significantly higher than that of flesh(except for Yanshu 29). Nutrient content can affect browning degree. The content of flavonoids in flesh of sweetpotato was significantly positively correlated with the content of polyphenols, while the content of starch was negatively correlated with that of reducing sugar. The browning degree in peel of sweetpotato was significantly positively correlated with polyphenol oxidase(PPO) activity and polyphenol content, PPO activity was significantly positively correlated with polyphenol content. The browning of different genotypic sweetpotato was different, and the browning of peel and flesh in sweetpotato was significantly different, which may be caused by PPO activity. If the peel of sweetpotato is removed, the browning rate may be reduced.
作者
钟子毓
林力卓
马晓鹏
叶夏芳
吕尊富
陆国权
Zhong Ziyu;Lin Lizuo;Ma Xiaopeng;Ye Xiafang;LüZunfu;Lu Guoquan(College of Agriculture and Food Sciences,Zhejiang A&F Uinversity/Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province,Hangzhou 311300,Zhejiang,China)
出处
《江苏师范大学学报（自然科学版）》
CAS
2020年第1期47-51,共5页
Journal of Jiangsu Normal University：Natural Science Edition
基金
现代农业产业技术体系专项资金项目(CARS-10-B19)
国家自然科学基金面上项目(31671750)
浙江省农业(粮食)新品种选育重大科技专项子专题(2016C02050-7-5)。
关键词
甘薯
酶促褐变
基因型差异
皮肉差异
sweetpotato
enzymatic browning
genotypic difference
difference of peel and flesh
作者简介
钟子毓,男,硕士研究生,主要从事甘薯品质生理研究,E-mail:614809864@qq.com;通信作者:陆国权,男,教授,主要从事薯类品质生理及产后商品化技术研究,E-mail:lugq10@zju.edu.cn.
