Study on the Storage Technique of Xinjiang Seed Potatoes
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Abstract:
In this paper, the storage conditions of Xinjiang seed potatoes were studied and the contents of dry matter, starch, protein, reducing sugar and Vc in seed potatoes during storage were analysized. The results showed that the lowest weight loss rate, rotting rate and burgeon rate were obtained by putting the seed potatoes into bags and storing them at 3~5 ℃. The content of Vc gradually decreased with increasing the storage time, and the protein and dry matter contents showed little changes. The content of starch decreased at the initial storage period, and then slightly increased at the last storage period. The change of reducing sugar content was in accordance with the reversible starch-reducing sugar-starch dynamic balance.
