中文摘要：

研究甘薯整个贮藏过程中淀粉酶活性变化及对块根发芽的影响,结果表明：对经过高温愈合和未经过高温愈合的甘薯块根,从收获到收获后92d,总淀粉酶的活性比较低,且比较稳定;但是,92d后总淀粉酶活性逐渐增大,活性稍有波动;不同品种淀粉酶活性除了高温愈合的苏薯8号外,均在第152d达到了最大,高温愈合的苏薯8号总淀粉酶活性则在第112d达到最大。除高温愈合的徐薯23和苏薯8号α淀粉酶在第112d达到最大外,其他高温愈合和未经高温愈合的品种的α淀粉酶活性分别在刚收获或第152d达到最大。总淀粉酶活性与薯块发芽速度不成正比,但是在112～152dα淀粉酶平均含量较高的高温处理较非高温处理材料发芽要快。

英文摘要：

Increasing demand by the food and biomass energy industries has generated a great deal of interest in high-starch sweet potato varieties.This study was to determine the change of amylase content during storage and its correlation with the germination of sweet potatoes.The results showed that all varieties had a peak α-amylase level at harvest and germination.The α-amylase content was stable whether the sweet potatoes were heat-treated or not.The total amylase was constantly low up to 92 days in storage.It increased gradually afterward.The amylase content was lower when subjected to a high-temperature treatment.There was no direct relation found between amylase content and germination rate.However,the high-temperature-treated sweet potatoes had a higher percent of α-amylase during the storage from 112th to 152nd day,as well as a greater sprouting rate than those without the high-temperature treatment.