关键词: 铁棍山药, 贮藏, 生理特性, 品质

Abstract: In order to formulate the storage technique of Tiegun yam （Dioscorea opposita Thunb.cv.Tiegun）， the tubers were stored at cellar，room temperature， 4℃， 10℃ or different cellar storage time+4℃， respectively， and the changes of physiological properties and quality were studied. It was shown that POD activity reached peak value after 72 d storage at cellar， or after 110 d storage at room temperature. Later， the respiration rate and MDA content increased sharply， while the quality of yam declined rapidly. Compared with storage at room temperature， the respiration rate of yam tubers decreased 7354% after 155 d storage at 4℃， and MDA accumulation reduced 5866%，the weight loss ratio decreased 474%，and the peak of POD activity was delayed by 45 d. The losses of polysaccharides in tubers reduced 2048% after 155 d storage at 4℃， and the soluble protein decreased 2873% in comparison with storage at cellar. The starch content was lower when stored at low temperature than at room temperature. The polysaccharides and soluble protein content showed no significant difference when stored at 4℃ and 10℃. It would keep yam tubers fresher if it were stored at cellar for 110 d first and then stored at 4℃. In conclusion， a storage temperature of 10℃ with 80%～85% relative humidity is optimum for Tiegun yam， and it is a good method to store yam tubers at cellar first， and then stored at low temperature for commercial application.

Key words: Dioscorea Opposita Thunb.cv.Tiegun, storage, physiological characteristics, quality