Crops ›› 2024, Vol. 40 ›› Issue (3): 141-147.doi: 10.16035/j.issn.1001-7283.2024.03.018

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Effects of Drought in Different Periods on Yield Formation and Starch Gelatinization Characteristics of Starchy Sweet Potato

Chen Biwei1(), Ju Xikai1, Sun Yiming1, Li Qinghua2, Liu Qing1(), Zeng Lusheng1   

  1. 1College of Resources and Environment, Qingdao Agricultural University, Qingdao 266109, Shandong, China
    2Qingdao Shengtang Agricultural Technology Limited Company, Qingdao 266109, Shandong, China
  • Received:2023-02-20 Revised:2023-03-05 Online:2024-06-15 Published:2024-06-18

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Abstract:

In order to study the effects of drought treatment in different periods on the yield formation and starch gelatinization characteristics of starchy sweet potatoes, four different periods of drought were set up under controlled water conditions for the starchy sweet potato varieties Shangshu 19 and Yanshu 29, the root development and branching period (early stage), the vine development period (middle stage), the tuber expansion period (late stage) and normal watering during the whole reproductive period (CK). The results showed that the shoot biomass of Shangshu 19 were reduced by 35.7%, 18.7% and 11.4%, respectively, and the root biomass were reduced by 55.4%, 36.1% and 20.8%, respectively, compared with the CK in different periods of drought treatment. The shoot biomass of Yanshu 29 were reduced by 47.4%, 20.9% and 13.8%, respectively, and the root biomass were reduced by 60.2%, 49.9% and 15.1%, respectively. Compared with the control, drought in different periods made sweet potato yield reduction, the yield of dried sweet potatoes decreased with 14.3%, 1.8% and 3.6% for Shangshu 19, and 20.0%, 6.9% and 5.7% for Yanshu 29. Drought stress in different periods could reduce the starch yield and increase the dry matter yield, and the dry matter yield of potato was the highest during the root expansion period, which were increased by 10.6% and 8.7% compared with the CK for Shangshu 19 and Yanshu 29, respectively. The starch content of root initiation stage was the lowest, which were 11.8% and 16.4% lower than that of the CK in Shangshu 19 and Yanshu 29, respectively. Drought stress affected starch gelatinization characteristics in different periods, and drought at the middle and late stages could improve starch quality, but persistent drought significantly reduced starch gelatinization parameters.

Key words: Starchy sweet potato, Dry period, Yield, Starch, Pasting properties

Table 1

Setting of soil relative water content under drought stress at different growth stages of sweet potato %"

处理
Treatment		 发根分枝期
Root branching stage (0~60 d)		 薯蔓并长期
The potato and vine growth together stage (61~90 d)		 块根膨大期
Tuber expansion stage (91~120 d)
CK 70±5 70±5 70±5
T1 35±5 70±5 70±5
T2 70±5 35±5 70±5
T3 70±5 70±5 35±5

Fig.1

Effects of drought stress at different stages on biomass of aboveground and underground parts in sweet potato Different lowercase letters indicate significant difference at the P < 0.05 level, the same below."

Fig.2

Effects of drought stress at different stages on the number and weight of sweet potato per plant"

Table 2

Effects of drought stress in different periods on starch percentage of sweet potato"

品种
Variety		 处理
Treatment		 鲜薯产量
Fresh potato
yield (kg/hm2)		 薯干产量
Dried potato
yield (kg/hm2)		 薯块干物率
Potato dry matter
content (%)		 薯干增产率
Yield increase
(%)		 淀粉率
Starch ratio
(%)
商薯19号
Shangshu 19		 CK 33 846.0±51.3a 9544.5±11.76a 28.2±0.48c － 22.8±0.33a
T1 28 573.5±52.6c 8172.0±11.71c 28.6±0.14c -14.3±0.25c 20.1±0.17c
T2 31.8.5±67.5b 9372.0±16.61ab 30.1±0.30b -1.8±0.15a 20.2±0.27c
T3 29 476.5±98.8bc 9196.5±5.99b 31.2±0.32a -3.6±0.10b 21.4±0.24b
烟薯29号
Yanshu 29		 CK 31 849.5±33.2a 9612.0±13.83a 29.9±0.31c － 24.4±0.51a
T1 26 547.0±54.7c 8043.0±2.80c 30.3±0.05b -16.3±0.45c 20.4±0.17c
T2 28 669.5±57.8b 8928.0±9.24b 30.5±0.19b -7.1±0.32b 20.5±0.25c
T3 28 458.0±23.2b 9249.0±5.50ab 32.5±0.32a -3.8±0.12a 21.1±0.11b

Table 3

Effects of drought stress in different periods on starch pasting properties of sweet potato starch"

品种 处理
Treatment		 峰值黏度
Peak
viscosity (cP)		 谷值黏度
Valley
viscosity (cP)		 崩解黏度
Breakdown
(cP)		 最终黏度
Final
viscsity (cP)		 回生黏度
Setback (cP)		 糊化温度
Pasting
temperature (℃)		 峰值时间
Peak time
(min)
商薯19号
Shangshu 19		 CK 5550±18b 2432±25b 3118±43b 3637±21b 1175±26c 82.55±0.06a 4.67±0.04b
T1 5541±17b 2402±17b 3139±21b 3641±11b 1239±28b 81.88±0.87b 4.56±0.06bc
T2 5893±9a 2579±15a 3313±24a 3882±12a 1303±24a 80.27±0.64c 4.46±0.03c
T3 5292±30c 2257±13c 3035±19c 3442±24c 1185±20c 80.33±0.60c 4.72±0.07a
烟薯29号
Yanshu 29		 CK 5778±4b 2307±2c 3471±3b 3521±10b 1214±9c 80.25±0.43ab 4.49±0.02b
T1 5705±26b 2416±16b 3289±13c 3656±28a 1240±43ab 80.02±0.12b 4.67±0.04a
T2 5890±14a 2428±13a 3462±10b 3661±9a 1232±17b 80.65±0.14a 4.65±0.02a
T3 5945±19a 2429±11a 3516±15a 3686±16a 1257±26a 79.07±0.17c 4.71±0.02a
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