关键词: 甘薯（Ipomoea batatas L.）, 储藏, 石灰水, 品质

Abstract: Two different types of sweetpotato （Ipomoea batatas L.）, starch type and edible type, were selected as test materials. Two treatments were set up, including the treatment of spraying lime water, and entering the cellar after drying （SL）, and directly entering the cellar （CK）. The effect of lime water on the storage of sweetpotato was investigated. The results showed that, for edible sweet potato, compared with the control, the weight loss rate, amylose content and amylopectin content of the treatment of spraying lime water before pit entry decreased, the soluble sugar content increased first and then decreased, and the dry rate and soluble protein content increased. For starch-type sweet potato, compared with the control, the weight loss and reducing sugar content of the treatment of spraying lime water before pit entry increased first and then decreased, the dry rate and soluble protein content decreased first and then increased, the amylose content and amylopectin content decreased, and the soluble sugar content increased.

Key words: sweetpotato （Ipomoea batatas L.）, storage, lime water, quality