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溫度及光質對抑制甘藷發芽之研究

By 林冠宏

Abstract

[[abstract]]本研究之試驗材料包括下列三種甘藷品種:台農57號、台農10號、日本低糖塊根”薩摩光”。 將不同甘藷品種分別置於15℃及25℃之生長箱,儲藏時間為12週,每週測量其β-amylase的活性,可溶性糖(麥芽糖、葡萄糖、果糖、蔗糖)、總碳水化合物及澱粉之含量(三重複),同時也稱重記錄其重量減損率;此外,觀察並記錄其芽眼發芽之情形及冷害徵狀。統計分析不同品種與溫度之內及之間各參數變化及相關情形,找出甘藷塊根儲藏的最適條件以抑制其萌芽。試驗結果將有助於了解甘藷塊根在不同溫度處理下糖類代謝之生理研究; 評估利用β-amylase之活性或(及)可溶性糖含量作為延長甘藷儲藏壽命生理指標以及選育低糖甘藷之效率。 Three varieties of sweetpotatoes, Tainung 57, Tainung 10 and Japanese Satsumahikari, will be used in this study. Similar weight and size of storage roots will be selected and stored in growth chambers at 15℃and 25℃ for 12 weeks. Beta-amylase activity and contents of soluble saccharide (fructose, sucrose, glucose and maltose), total carbohydrate and starch, as well as weight lose will be analyzed every week. Meanwhile, sprouting and cold injure (15℃) will be recorded weekly. The above mentioned chemical and physiological parameters will be statistically analyzed by factorial CRD experimental design using SAS 8.1. Results will provide useful information on optimal conditions to inhibit sprouting of storage roots of sweetpotato. Moreover, beta-amylase activity and (or) sugar content will also be assayed on effective and efficient selection index for both long-term storage and low-sugar content breeding of sweetpotato

Topics: 甘藷, 溫度, 光質, 發芽
Year: 2009
OAI identifier: oai:http://ir.lib.pccu.edu.tw/:987654321/2059
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