The Influence of Different Storage Conditions on the Main Internal Contents of Potato Tubers

LI Jialiang; MA Lanxiang; MAO Yongxun; DU Houlin; ZHAO Lei; WANG Sitao; XU Jie

doi:10.19590/j.cnki.1008-1038.2026.07.002

Abstract：To investigate the changes in dry matter content,starch content,reducing sugar content,and weight loss rate of potatoes under different storage conditions,three potato varieties('Luyin 1''Zaoyu 67'and'Zaoyu 36')were selected as test materials.The contents of major internal substances in potato tubers were measured under low-temperature storage(2±0.5 ℃)and constant-temperature storage(15±1 ℃)conditions at different storage periods.The results showed that as the storage period increased,the dry matter content of the tubers exhibited an upward trend,reaching 20.1％,23.4％,and 24.7％after 80 days of constant-temperature storage,and 18.1％,21.7％,and 22.3％after 80 days of low-temperature storage.With prolonged storage,the starch content of the tubers decreased,dropping to 11.1,11.7,14.7 g/100 g after 80 days of constant-temperature storage,and to 10.5,11.2,14.1 g/100 g after 80 days of low-temperature storage.As the storage period increased,the reducing sugar content of the tubers rose,reaching 0.03％,0.43％,and 0.58％after 80 days of constant-temperature storage,and 0.12％,1.36％,and 1.58％after 80 days of low-temperature storage.The weight loss rate of the tubers also increased with storage time,reaching 12.56％,13.52％,and 12.13％after 80 days of constant-temperature storage,and 2.20％,2.23％,and 2.01％after 80 days of low-temperature storage.In summary,low-temperature storage is more effective for potatoes,and this study provides a theoretical basis for determining potato storage conditions.