发芽是造成马铃薯贮藏损失的主要原因之一.通过设置80、100、120 μL/L等3个浓度梯度的薄荷精油,以0 μL/L(CK2)和2%氯苯胺灵(CK1)作为对照,研究了薄荷精油对'云薯304'原原种贮藏中发芽的影响.结果表明:与未添加薄荷精油(CK2)相比,添加薄荷精油使'云薯304'原原种的发芽率和芽长显著降低,且薄荷精油浓度越高,发芽率和芽长值越低,说明薄荷精油对'云薯304'原原种的抑芽效果还与薄荷精油浓度相关,浓度越大,抑芽效果越明显;高浓度(120 μL/L)薄荷精油处理和2%CIPC(CK1)处理能够使'云薯304'原原种在贮藏中保持较高的水分含量和较低的质量损失率,说明高浓度薄荷精油可以使'云薯304'保持较好的外观品质.
One of the main losses during potato storage is caused by germination.Three mint essential oil concentrations (80,100,120 μL/L)were used to treat the breeder's seed of'Yunshu 304',2%CIPC(CK1)and 0 μL/L(CK2)were used as controls,to study the effect of mint essential oil on the germination of'Yunshu 304'breeder's seed after stor-age.The main results were showed as follows:mint essential oil decreased the germination rate and bud length of'Yunshu 304'significantly,compared with 0 μL/L(CK2).The higher the concentration of mint essential oil,the lower of germina-tion rate and bud length,the effect associated with mint essential oil concentration.It could keep higher water content and lower mass loss rate of'Yunshu304'by applying mint essential oil and 2% CIPC(CK1).The conclusion was that mint essential oil treatment could keep good physical quality of'Yunshu 304'.