| 影响甘薯食用品质因素分析 |
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| 引用本文： | 洪蕴恒,宋聚红,梁丽鹏,付雅丽,王海山.影响甘薯食用品质因素分析[J].蔬菜,2022(11):40-43. |
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| 作者姓名： | 洪蕴恒 宋聚红 梁丽鹏 付雅丽 王海山 |
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| 作者单位： | （1.石河子大学，新疆 石河子 832003；2.石家庄市农林科学研究所，河北 石家庄 050041） |
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| 摘 要： | 摘要：甘薯的食用口感主要分为质地和香甜程度两大方面，为明确甘薯食用品质的影响因子，对近10 年国内有关甘薯食用品质相关的研究成果进行了综述，探究营养成分及含量、贮藏环境、生物酶、栽培 技术等因素与甘薯食用品质之间的相关性，其中对淀粉含量、种类、颗粒、可溶性糖含量、烹饪温度等 要素进行了较为详细的阐述，以期为培育出符合市场需求的优质品种提供参考。
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| 关 键 词： | 关键词：甘薯 营养成分 食用品质 相关性 |
Analysis of Factors of Affecting the Edible Quality of Sweet Potato |
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| HONG Yunheng,SONG Juhong,LIANG Lipeng,FU Yali,WANG Haishan.Analysis of Factors of Affecting the Edible Quality of Sweet Potato[J].Vegetables,2022(11):40-43. |
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| Authors: | HONG Yunheng SONG Juhong LIANG Lipeng FU Yali WANG Haishan |
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| Institution: | (1. Shihezi University, Shihezi 832003, China; 2. Shijiazhuang Institute of Agriculture and Forestry Sciences, Shijiazhuang 050041, China) |
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| Abstract: | Abstract: The edible taste of sweet potato is mainly divided into two aspects of texture and sweetness. In order to identify the influencing factors of the edible quality of sweet potato, the domestic research achievements related to the edible quality of sweet potato in recent 10 years were reviewed, and the correlation between the factor of nutritional composition and content, storage environment, biological enzyme, cultivation technology and the edible quality of sweet potato was explored, and the starch content, type, particle, soluble sugar content, cooking temperature and other elements were described in detail, with a view to provide reference for cultivating high-quality cultivars that met the market demand. |
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| Keywords: | Keywords: sweet potato nutritional composition edible quality relevance |
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