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以马铃薯栽培品种 (系 )甘农薯 1号、甘农薯 2号、甘农薯 3号的块茎为试验材料 ,在 1 5～ 2 0℃、5～7℃和 4℃下分别贮藏 1 2 0 d,并将 5～ 7℃下贮藏 6 0 d和 4℃下贮藏 90 d的块茎分别转移到 1 5～ 1 6℃和 1 8～2 0℃的条件下保存 1 0 d和 2 0 d。结果表明 ,1 5～ 2 0℃下贮藏的块茎还原糖含量随贮藏时间的延长变化不大 ,在 5～ 7℃和 4℃下贮藏的块茎还原糖含量逐渐增加 ,当其转移到高温条件下 ( 1 5～ 1 6℃和 1 8～ 2 0℃ )保存 1 0d和 2 0 d后 ,块茎还原糖含量又呈下降趋势。不同品种还原糖含量的变化对温度的反应敏感程度不一样 ,在高温下还原糖逆转为淀粉的能力不同。甘农薯 1号具有较高的高温逆转能力
The tubers of potato cultivars (lines) Gannongshu 1, Gannongshu 2 and Gannongshu 3 were used as materials to store 1 2 ~ 2 0 ℃, 5 ~ 7 ℃ and 4 ℃ respectively 0 d, and the tubers stored for 60 d at 5 ~ 7 ℃ and 90 d stored at 4 ℃ were respectively transferred to 15 ~ 16 ℃ and 18 ~ 20 ℃ for 10 days and 20 days . The results showed that the contents of reducing sugars in tubers stored at 1 5 ~ 20 ℃ did not change much with the prolongation of storage time. The content of reducing sugar in tubers stored at 5 ~ 7 ℃ and 4 ℃ increased gradually. When it transferred to high temperature (1 5 ~ 1 6 ℃ and 18 ~ 20 ℃) for 10d and 20d, the content of reducing sugar in tubers showed a downward trend. Different varieties of reducing sugar content changes on the temperature response to different degrees of sensitivity, reducing sugar in high temperature reverse the ability of different starch. Gannong potato 1 has a high temperature reversal ability