BI Jian,MENG Qiufeng,ZHANG Xinjie,et al.Research Progress on Influencing Factors of Taro Quality[J].HEILONGJIANG AGRICULTURAL SCIENCES,2025,(03):106-115.[doi:10.11942/j.issn1002-2767.2025.03.0106]
芋头品质影响因素的研究进展
- Title:
- Research Progress on Influencing Factors of Taro Quality
- 文章编号:
- 17
- Keywords:
- taro; nutritional quality; taste quality; storage quality; processing quality; influencing factors
- 文献标志码:
- A
- 摘要:
- 芋头作为我国重要的粮食和蔬菜作物之一，其品质受到广泛关注。在生产实践过程中，往往会因各种外界或内在因素导致其品质发生变化，进而影响价值。为促进优质芋头种质资源的引进与利用，开展相关种质资源鉴定与评价。通过对影响芋头营养、贮藏、食味和加工等方面品质的关键因素及相关研究进展进行综述，深化对芋头品质影响因素的理解，为将来创制优质品种、改进加工与贮藏方式、提高营养与食味品质提供新的启示和方向。
- Abstract:
- Taro is one of the important food and vegetable crops in China its quality is widely concerned. In the production practice, its quality is often changed due to various external and internal factors, which in turn affects its value. In order to promote the introduction and utilization of high-quality taro germplasm resources, and carry out related germplasm resource identification and evaluation. This article reviewed the key factors and related research progress that affect the quality in aspects such as nutrition, storage, flavor and processing. The objective is to deepen the understanding of the factors influencing taro quality and offer new inspirations and directions for creating high-quality varieties in the future, enhancing processing and storage methods, and improving nutritional and flavor qualities.
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备注/Memo
收稿日期：2024-12-15