甘藷品種貯藏及加工特性之研究
Other Title
Study the Characteristics of Storage and Sweet Potato Variety
Journal
雜糧作物試驗研究年報
Journal Issue
99
Pages
13-16
ISBN
978-986-03-3885-0
Date Issued
2012-09
Author(s)
利幸貞
Hsin-chen Lee
Abstract
甘藷塊根貯藏溫度與貯藏期間成分含量與烤藷品質受品種影響差異大。但對於貯藏溫度處理，台農57 號、66 號、73 號鮮藷可溶性糖5℃與10℃較15℃、20℃維持較高含量且4～8 週又比貯藏2 週處理高，但5℃甘藷塊根會有寒害發生。20℃雖然在貯藏第6～8 週會有發芽情形，但仍比置於室溫處理改善很多，且表皮傷口外觀亦維持較佳。病害以黑炭病 (Lasiodiplodia)危害較嚴重。
Storage temperature and the length of storage period of sweet potato affected variations in quality by potato varieties. But for the storage temperatures, TNG 57, 66, 73, will have chilling injuring occurred at 5℃. Treatment by 5℃, 10℃ the soluble sugar contents will higher than 15℃, 20℃ and 4～8 weeks storage periods the soluble sugar contents increased. At 20℃ storage although there will be germination in 6 to 8 weeks, but still higher than at room temperature for improved and also to maintain a better appearance of skin wounds. The disease (Lasiodiplodia) more serious during storage of sweet potato.
Subjects
甘藷
品質
貯藏
sweet potato
quality
storage
Publisher
農業試驗所
Type
journal article
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