Effects of Sweet Potato Injury During Storage on Physiological Characteristics and Storage Quality after Callus

doi:10.7668/hbnxb.20193809

Abstract

Abstract:

To clarify the effect of callus treatment on the quality of sweet potato,provide a theoretical basis for high quality storage of sweet potato.Two edible varieties of sweet potato were stored and taken at different storage periods(0,7,15,30,60 and 90 d).Different degree of injury were carried out on them.The experiment was divided into four treatments: CK, high temperature callus,callus after shallow injury,and callus after deep injury.Then put materials in an incubator with relative humidity of 85% at 35 ℃ for 48 h to healing the wound.The diameter of soft rot spots,the activity of epidermal defense enzymes(PPO,POD,PAL)and the content of nutrients in potato pieces were measured.The results showed that the spot diameter of sweet potato root increased with the extension of storage period after inoculation of Rhizopus stolonifera. Sweet potato treated with callus was more resistant to soft rot than sweet potato stored in ordinary environment.After storage for 90 days,the diffusion diameter of soft rot spots of the two varieties after callus treatment with shallow injury was only 74.6% and 71.1% of that of the control treatment.At the early stage of storage, the activity of defense enzymes in each treatment remained at a high level from 0 to 30 d. After 90 d of storage, the activity of defense enzymes after callus injury treatment was significantly higher than that of control treatment. At 60 d of storage, the sucrose content of root tuber of two varieties with treatments of callus after shallow and deep injury was significantly higher than that of CK. Callus treatment of sweet potato after different degrees of injury during storage period can significantly increase the activity of defense enzymes in sweet potato epidermis,reduce the spread speed of soft rot infection,and improve the resistance of sweet potato to soft rot.The degree of injury had influence on the callus effect of sweet potato.The callus after shallow injury was better than that of deep injury in terms of defense enzyme activity and storage quality.

Key words: Sweetpotato, Storage period, Injury, Storage quality, Soft rot disease resistance

LIU Yuxuan, NI Wenrong, LIU Zhengyi, LÜ Zunfu, CUI Peng, PANG Linjiang, LU Guoquan. Effects of Sweet Potato Injury During Storage on Physiological Characteristics and Storage Quality after Callus[J]. Acta Agriculturae Boreali-Sinica, 2023, 38(S1): 219-227. doi: 10.7668/hbnxb.20193809.

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Figures/Tables 21

Tab.1 Treatment of mechanical injury of sweet potato epidermis

处理名称Treatment	处理方法Methods
对照CK	不做任何处理
高温愈伤 High temperature callus	无损伤在35 ℃,湿度85%培养箱中愈伤48 h
浅层损伤后愈伤 Callus after shallow injury	在甘薯表皮赤道部位用不锈钢刀片刻出长、宽、深为4 cm×1 cm×1 mm的伤口,每个甘薯2处伤口,随后在35 ℃,湿度85%的恒温培养箱中愈伤48 h。
深层损伤后愈伤 Callus after deep injury	在甘薯表皮赤道部位用不锈钢刀片刻出长、宽、深为4 cm×1 cm×4 mm的伤口,每个甘薯2处伤口,随后在35 ℃,湿度85%的恒温培养箱中愈伤48 h。

Fig.1 The incidence of 21 h after Xinxiang was inoculated with Rhizopus stolonifera after different degrees of injury during storage A.CK;B.High temperature callus;C.Callus after shallow injury;D.Callus after deep injury.The same as Fig.2.

Fig.2 The incidence of 21 h after Yanshu 25 was inoculated with Rhizopus stolonifera after different degrees of injury during storage

Fig.3 The disease spot diameter of Xinxiang after different degrees of injury during storage

Fig.4 The disease spot diameter of Yanshu 25 after different degrees of injury during storage

Fig.5 Changes of PPO activity in the peels of Xinxiang after different degrees of injury during storage Different lowercase letters on the column indicate significant difference in storage time of different treatments at P<0.05.The same as Fig.6—20.

Fig.6 Changes of PPO activity in the peels of Yanshu 25 after different degrees of injury during storage

Fig.7 Changes of POD activity in the peels of Xinxiang after different degrees of injury during storage

Fig.8 Changes of POD activity in the peels of Yanshu 25 after different degrees of injury during storage

Fig.9 Changes of PAL activity in the peels of Xinxiang after different degrees of injury during storage

Fig.10 Changes of PAL activity in the peels of Yanshu 25 after different degrees of injury during storage

Fig.11 Changes of starch content in sweetpotato roots of Xinxiang after different degrees of injury during storage

Fig.12 Changes of starch content in sweetpotato roots of Yanshu 25 after different degrees of injury during storage

Fig.13 Changes of fructose content in sweetpotato roots of Xinxiang after different degrees of injury during storage

Fig.14 Changes of fructose content in sweet potato roots of Yanshu 25 after different degrees of injury during storage

Fig.15 Changes of glucose content in sweetpotato roots of Xinxiang after different degrees of injury during storage

Fig.16 Changes of glucose content in sweet potato roots of Yanshu 25 after different degrees of injury during storage

Fig.17 Changes of sucrose content in sweetpotato roots of Xinxiang after different degrees of injury during storage

Fig.18 Changes of sucrose content in sweetpotato roots of Yanshu 25 after different degrees of injury during storage

Fig.19 Changes of crude protein content in sweet potato roots of Xinxiang after different degrees of injury during storage

Fig.20 Changes of crude protein in sweet potato roots of Yanshu 25 after different degrees of injury during storage

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