| The potato is a kind of important grain intercropping plants.At the same time it is one ofthe toppest ten popular nutrition health foods.The potato have a relatively dormant periodafter harvest, which sustains2~3months generally. If the storage temperature is too low,thepotato is easy to decay.Potato will be suitable shrinking for lasting too much water.Thehumidity is not suitable for shrinking or mildew deterioration. With the rise of temperature inthe following April and May,it is easy to germinate. So far, no one studied systematically tokeep the potato fresh with the variety of treatment under different temperature and differencecomparison of the effects.This subject stored potato under the different temperatures of4℃,12℃and20℃,and the processing mode with radiation processing, composite bud-suppression preservative, composite antimicrobial bud-antistaling agent storage ways indifferent levels of potato storage.The test arranged for29experimental groups, withconventional storage as the contrast.The storage time continued for150days,tested potatotuber quality index once every30days. The experimental results are as follows:After150days storage, different irradiations did treatment of potato germination indexof0at various temperature,and the germination of index were greater than0in othertreatment way, but they were in a lower level,which could be neglected comparing with theconventional control. The difference of changes of respiration intensity and temperature, wasnot very obvious, belonged to the normal range within the range of2.0-5.0.The rangebelonged to the normal range. Changes of amylase activity was on the decline during thestorage, showing that in the process of storage, the activity of amylase was gradually reduced.That should the relationship between the aging of the potato tuber positively correlated.Theradiation processing of potato amylase activity was decreased slowly compared with othertwo kinds of processingxhich only down ed from the beginning of77.8to76.7.The down was1.1. The rest of the two kinds of processing mode of the rate of change of the minimum was2.4and2.3respectively. Browning degree was almost the same change trend, falling first,then increased, finally basic tend to be the end.During the period of storage, the weightlessness rate and the malondialdehyde content ofpotato tuber increased gradually along with the extension of storage time, dry matter contentreduced gradually along with the extension of storage time. Comparison, different storagetemperature of4℃more can effectively reduce the weightlessness rate of potato tuber, to keep the content of malondialdehyde in a lower level, thereby reducing the potato tubernutrient loss during storage. Under the same storage temperature, different ways of place,compared between Co60irradiation can better inhibit the reduction of the dry matter contentof potato tuber to the content of malondialdehyde and weightlessness rate control in a lowerlevel, of which300gy effect is obvious.With the extension of storage time, the starch content, Vc content, soluble protein contentof the basic was on the decline trend, while the content of reducing sugar was on the rise. Thelow temperature could better prevent the potato tuber starch content, Vc content and solublerotein content decreasing.At the same time,low temperature could inhibit the rise of reducingsugar content in very well. But under low temperature, the respiration intensity of potato tuberwas weak, so there was very few moldy situation, which might be due to potato tuberindividual differences or the moisture loss caused by not in time.4℃and Co60irradiation processing was the best way for storing potatoe. Compositebud-suppression preservative, under12℃and20℃, the concentration of the clove was0.075g/L,which preserved the potato processing better. And composite antimicrobial bud-antistaling agent, under different temperature, the best treatment concentrations of salicylicacid was1.0g/L,0.6and1.0g/L. |
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