马铃薯块茎形成期增温对其淀粉含量、淀粉酶活性及产量的影响.

【Objective】 This paper aimed to study the mechanism of the effect of high temperature during tuber formation on potato starch formation.【Method】 The test was designed using a single factor randomized block design with 3 treatments[ room temperature treatment(T1):(25±2)°C, local natural temperature(T2):(29 ±2)°C, and high temperature treatment(T3):(35 ±2)°C. In the potato tuber formation stage, the total starch, amylopectin and amylose content of tubers, ADPG-PPase, GBSSase, SSSase and SBEase activity, as well as yield and composition factors, were determined in the early, middle and late stages of potato tuber formation, tuber expansion, major starch accumulation and ripening harvest. 【Result】Compared with T1 treatment, T3 reduced total starch content, linear and amylopectin content by 33.70 %, 7.85 % and 35.88 %, respectively; T3 treatment of starch formation key enzymes ADPG-PPase, GBSSase, SSSase, SBEase activity than that of T1 decreased by 32.24 %, 27.90 %, 16.11 % and 42.74 %, respectively; Through path analysis, the effects of key enzymes of potato starch formation on starch formation in different growth stages were different.(i) High temperature was not conducive to the formation of potato tuber starch;(ii) High temperature during tuber formation reduced the activity of potato starch forming enzymes ADPG-PPase, GBSSase, SSSase and SBEase;(iii) The effect of high temperature on tuber production during the tuber formation period reached a significant level, reducing its economic benefits. 【Conclusion】The low temperature during potato tuber formation was conducive to the formation of potato tubers and the accumulation of starch in the later stage, which would provide a theoretical basis for the high-yield and high-efficiency cultivation and breeding of potato in the rain-fed areas of southern Ningxia. [ABSTRACT FROM AUTHOR]