霍海霞 海燕 夏文龙 熊毅 张永强

摘要：以隴薯6号为对照，在天水市麦积区山旱地对引进的6个菜用型马铃薯品种进行了品种比较试验。结果表明，参试各马铃薯品种的折合产量以青薯9号最高，为27 588 kg/hm2，较对照品种陇薯6号增产26.1%;天薯11号次之，为26 301 kg/hm2，较对照品种陇薯6号增产20.2%。商品率以天薯11号最高，为90.2%，较对照品种陇薯6号高12.9百分点;青薯9号次之，为86.4%，较对照品种陇薯6号高9.1百分点。由此可见，青薯9号和天薯11号折合产量高、商品率高，且较晚熟，综合性状表现良好，适宜在天水市麦积区山旱地及其生态类似区推广种植。

关键词：菜用型马铃薯;品种;引种比较试验;麦积区;山旱地;产量;商品率

中图分类号：S532       文献标志码：A       文章编号：1001-1463（2021）05-0073-05

doi：10.3969/j.issn.1001-1463.2021.05.017

Dynamic Analysis of Physicochemical Indexs and Antioxidant Activities of

Apple Jiaosu during Natural Fermentation Process

ZHANG Haiyan 1，2

（1. Agricultural Product Storage and Processing Research Institute， Gansu Academy of Agricultural Science，Lanzhou Gansu 730070， China; 2. Innovative Center for Storage and Processing Technology  of fruits and vegetables in Gansu， Lanzhou Gansu 730070， China）

Abstract：In order to study the changes of physicochemical indexs and antioxidant activities of Apple Jiaosu during natural fermentation process and clarify the health function mechanism of malenzyme， the dynamic changes of the soluble solids content， pH， total acid content， ethanol content， DPPH free radicals， hydroxyl free radicals， superoxide anion free radicals， and ABTS free radicals were investigated. The results showed that the soluble solid content and pH value decreased gradually with the extension of fermentation time. After 90 days of fermentation， the soluble solid content dropped to 4.5 °Brix and the pH dropped to 3.06， which were reduced by 70% and 32% respectively compared with the initial stage of fermentation. The total acid content gradually increased， increased to 42.9 g/L after 90 days， and increased 98%. the ethanol content first increased and then decreased， it was achieved to 1.0 g/L， after 90 days， and complied with regulations of QB/T5323-2018. The antioxidant activities were reached the better in fermentation to 75～90 days. The free radical scavenging rates of DPPH and hydroxyl were reached to 86.16% and 79.03% after 90 days， and increased 44.5% and 45.53%， respectively. The superoxide anion and ABTS were peaked at fermentation 75 days（65.06% and 69.04%， respectively），which were increased 39.12% and 46.47%. The study would provide some theoretical basis for further elucidating the health function mechanism and comprehensive development of Apple Jiaosu.

Key words：Apple Jiaosu;Natural fermentation;Physicochemical indexs;Antioxidant activities

天水市麦积区位于甘肃省东南部，独特的气候、光照、土壤资源适合马铃薯生长，年平均气温11.5 ℃，年降水量500 mm，大多集中在 6 — 9月，与马铃薯全生育期需水规律吻合，是甘肃省菜用型马铃薯优势产区之一[1 - 2 ]。马铃薯是甘肃省六大农业产业之一，天水地区种植的菜用型马铃薯产量高、品质好、具有较好的经济效益[3 ]，在保障粮食安全、脱贫攻坚、种植业结构调整中发挥着至关重要的作用[4 - 5 ]。

马铃薯产量和品质与品种的选择密切相关，选用优质高产马铃薯品种是发展马铃薯产业的关键[6 ]。随着马铃薯产业的不断发展，对品种和品质提出了更高的要求，品种退化、品质下降等问题亟待解决[7 ]。针对天水地区生态环境条件，筛选抗病、高产、优良的适宜马铃薯品种对粮食生产功能区优化布局、马铃薯产业提质增效意义重大。……