低O2高CO2贮藏环境延缓马铃薯“低温糖化”的作用机理研究

马铃薯在长期低温贮藏过程中会产生“糖化”现象严重影响其加工品质。通过前期研究发现，低O2高CO2环境贮藏马铃薯可有效抑制块茎贮藏过程中还原糖含量的上升，从而延缓马铃薯块茎“低温糖化”的出现，但其作用机理还不明确。本项目以陇薯10号和大西洋为试验材料，综合采后生物学、转录组学和蛋白组学技术，对低O2高CO2环境下贮藏马铃薯的加工品质、参与淀粉-糖代谢的关键酶、基因及蛋白进行研究，阐明低O2高CO2贮藏环境对马铃薯块茎淀粉-糖代谢的调控机制，从而揭示低O2高CO2贮藏环境延缓马铃薯“低温糖化”的作用机理，为加工型马铃薯的安全贮藏提供理论依据。

The “low temperature sweetening” was seriously affect the quality of potato, in our previous studies, we found that low O2 and high CO2 storage environment inhibited the reducing sugar increase in tubers, thus delayed the emergence of “low temperature sweetening”, but its mechanism was still not clear. In this project, Longshu 10 and Atlantic potatoes were used as experimental materials, comprehensive the method of post-harvest biology, transcriptome and proteomics, the processing quality, key enzymes genes and protein involved in starch - glucose metabolism of potato under low O2 and high CO2 environment were studied, and clarified the regulation mechanism of low O2 and high CO2 storage environments to starch-sugar metabolism, then attempt to revealed the mechanism of low O2 and high CO2 storage environment on delaying “low-temperature sweetening”, the results provided theoretical basis for safe storage of processed potatoes.