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研究冷冻(-18℃)、冷藏(5℃)、室温(20℃)等3种不同贮藏温度下甜高粱秸秆的糖分和水分含量的变化规律,讨论贮藏温度对甜高粱秸秆贮藏效果的影响。结果表明:冷冻贮藏水分变化相对平稳,室温下秸秆水分剧烈降低;3种不同温度下秸秆总糖含量之间的差异达极显著水平,冷冻贮藏下各时期总糖含量的变化差异不显著,冷藏和室温下总糖含量的变化差异极显著;冷冻条件对贮藏前期茎秆还原糖含量的影响不显著,秸秆还原糖含量的变化曲线平稳;蔗糖含量在整个贮藏期内总的变化均呈降低的趋势,低温处理的茎秆蔗糖含量降低趋势较慢,蔗糖含量明显高于同期的室温贮藏秸秆的蔗糖含量。糖含量随着处理时间的延长,变化不显著者可认为贮藏效果较好,变化显著者可认为糖代谢活动活跃而影响糖含量的变化,所以3种方法中冷冻贮藏方法较为合适。甜高粱茎秆在生产加工过程中如果条件允许以冷冻的方式进行贮藏。
The changes of sugar content and water content in sweet sorghum stalks at freezing (-18 ℃), cold storage (5 ℃) and room temperature (20 ℃) were studied. The effects of storage temperature on the storage of sweet sorghum straw were discussed. The results showed that the changes of moisture content in frozen storage were relatively stable, and the moisture content of straw decreased sharply at room temperature. The differences of total sugar content of straw under three different temperatures reached extremely significant level. And the content of total sugar at room temperature had significant difference. The freezing conditions had no significant effect on reducing sugar content of stalks at the early stage of storage, and the curve of reducing sugar content of straw was stable. The change of sucrose content in the whole storage period was decreased In the trend, the sucrose content in the stalk of low temperature treatment decreased slowly, and the content of sucrose was significantly higher than the sucrose content of stalk stored in room temperature in the same period. With the extension of treatment time, the content of sugar is not significant, the storage effect is better, and those with significant changes may think the activities of sugar metabolism are active and affect the changes of sugar content. Therefore, the three methods are more suitable for frozen storage. Sweet sorghum stalks are stored frozen in the production process if conditions permit.