| Sweet potato is a key food that has been increasingly favored by people in recent years.However,due to its high water content,thin skin,and delicate flesh,it is prone to mechanical damage during mechanized harvesting,which can lead to rotting and deterioration during storage.Therefore,studying the storage methods of sweet potato is of great significance.However,there is little research in China on the storage of sweet potato after wound healing.This study investigated the changes in storage quality and internal structure of sweet potato that underwent wound healing treatment and were then stored in a cold room.The results showed that storing sweet potato after wound healing treatment can significantly reduce the occurrence of rotting and deterioration during storage,and maintain the quality of sweet potato during storage.At the same time,a cellular-level explanation of the loss of sweet potato moisture was provided,which provides a theoretical basis for the practical application of sweet potato storage.The research presented in this article includes three parts.Firstly,through storage experiments,the changes in quality indicators such as weight loss,soluble solids,respiration intensity,starch content,cellulase activity,amylase activity,malondialdehyde,lignin content,and catalase activity of sweet potatoes after one week of callus induction treatment at 12℃,23℃,and 33℃ combined with wind speeds of 1m/s and 2m/s during storage were studied.Secondly,sweet potato slices were observed and analyzed based on fractal theory to explore the evolution law of the microstructure(porosity and mean tortuosity)and fractal parameters(porosity fractal dimension and tortuosity)under different storage conditions.Finally,through binary correlation analysis and numerical fitting,the relationship between the fractal dimension of water migration after fruit harvest at different scales and the quality index was established to explore the fractal life behavior of fruit at the microstructure level.Conclusions drawn from the experiments are presented in this article:(1)Compared with the treatments under the wind speed of 2.0 m/s,the effects of the treatments under the wind speed of 1.0 m/s on the fractal dimension,porosity,and mean tortuosity at different radius positions are more significant,especially the morphological characteristics of the epidermal cells are most affected.Meanwhile,during the storage period under the six operating conditions,there are significant linear correlations between mean tortuosity,porosity,and tortuosity fractal dimension respectively,and the correlation difference is the greatest under the operating condition with the wind speed of 1.0 m/s.(2)Through analyzing the changes in quality indicators during the storage process of sweet potatoes,the quality and nutritional substances of sweet potatoes undergo changes due to the process of respiration and their own life activities.However,the effects of different conditions on sweet potatoes vary.The condition with a temperature of 23℃ and a wind speed of 1m/s has a positive effect on the content changes of starch and soluble solid substances,and at the same time,has an inhibitory effect on the respiratory intensity,which is beneficial to the accumulation of organic substances in sweet potatoes and the maintenance of their storage quality.The condition with a temperature of 23℃ and a wind speed of 2m/s can increase the activity of catalase,which is beneficial to the healing of sweet potatoes.For the two conditions with a temperature of 12℃,they have a positive effect on the activity of formaldehyde and cellulase,but this effect has a negative impact on the maintenance of sweet potato quality.The condition with a temperature of 33℃ and a wind speed of 1m/s can increase the activity of amylase but decrease the content of starch.It can be concluded that sweet potatoes treated with different wind speeds at a healing temperature of 23℃ have better quality and are more suitable for fresh storage of sweet potatoes. |
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