HUBEI AGRICULTURAL SCIENCES ›› 2024, Vol. 63 ›› Issue (12): 5-7.doi: 10.14088/j.cnki.issn0439-8114.2024.12.002

• Breeding & Cultivation • Previous Articles     Next Articles

Effect of spraying lime water on the quality of sweetpotato after storage

CHAI Sha-sha1, WANG Zhi2, ZHANG Deng-bo3, LEI Jian1, WANG Lian-jun1, JIN Xiao-jie1, YANG Xin-sun1, ZHANG Yue-hua4, ZHANG Yan4, YIN Ting-ting5   

  1. 1. Institute of Food Corps, Hubei Academy of Agricultural Sciences/Hubei Engineering and Technology Research Center of Sweetpotato/Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Wuhan 430064, China;
    2. Macheng Agricultural Comprehensive Law Enforcement Brigade, Macheng 438300,Hubei, China;
    3. Macheng Extending Station of Agricultural Machinery Technology, Macheng 438300,Hubei, China;
    4. Huadian Hubei New Energy Co., Ltd.,Wuhan 430064, China;
    5. Hubei Sweetpotato and Taro Industrial Technology Research Institute Co., Ltd., Hong’an 438400, Hubei, China
  • Received:2024-07-22 Online:2024-12-25 Published:2025-01-08

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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

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