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It was aimed to investigate the characteristics of variations in color and sugar components within sweet potato tuberous root under diverse storage temperatures and to offer references for the formulation of storage and quality control measures for sweet potato tuberous root. The sweet potato tuberous root of Pushu 32 was respectively stored in environments of 25 ℃ (normal temperature control), 14 ℃ (low-temperature treatment), and –4 ℃ (near -freezing temperature treatment). The color of the tuberous root was measured using a colorimeter, and the contents of total soluble sugar, sucrose, fructose, glucose, and starch within the tuberous root were determined. Meanwhile, the activity of amylase, neutral invertase, and acid invertase involved in sugar metabolism of the tuberous root was measured, and the correlation analysis was conducted on color and sugar contents. During the storage period (0-60 days), the L* value of the tuberous root at 25 ℃ control and 14 ℃ did not exhibit significant changes compared with the initial sampling point (0 days), while the L* value of the tuberous root at –4 ℃ was consistently significantly lower than that of the initial sampling point. The a* and b* values of the tuberous root at the three temperatures fluctuated with the prolongation of the storage time. Under the 14 ℃, the content of soluble sugar in the tuberous root gradually increased with the extension of the storage time, and the sucrose content of the tuberous root under the 14 ℃ was always higher than that of the 25℃control and –4 ℃ treatment during the same period. The starch content of the tuberous root at the three temperatures significantly decreased with the prolongation of the storage time. In the early stage of storage (0-20 days), the activity of amylase, neutral invertase, and acid invertase within the sweet potato tuberous root at –4℃ was higher than those at 25 ℃ and 14 ℃. The correlation analysis indicated that the starch c ontent of the tuberous root was extremely significantly negatively correlated with neutral invertase and acid invertase; the L* value, b* value, and H° value of the tuberous root were extremely significantly positively correlated with sucrose, which could be utilized as indicators for evaluating the sucrose content in the tuberous root. Thus, among the three storage temperatures, 14 ℃ induced the best saccharification effect on sweet potato tuberous root, effectively facilitating the accumulation of soluble sugar substances within the tuberous root, and could be regarded as a more suitable storage temperature for this variety; –4 ℃exerted a considerable influence on the color change of sweet potato tuberous root. The color change during the storage process of the tuberous root was closely related to sugar metabolism, and invertase might be the key enzyme regulating the metabolism of soluble sugar during the storage process of this variety. The research findings would offer a reference for enhancing the quality characteristics and optimizing the processing techniques of sweet potato processed products.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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