Objective] This study almed to investigate the effects of different storage temperature on nutritional quality of potato cuItivar Kexin No.1 and expIore the opti-mal storage temperature and time for Kexin No.1 with different uses. [Method] After storage at different temperature （1, 4, 10 and 16 ℃）, changes in dry matter, starch, reducing sugar and protein contents, amyIase activity and germination rate of potato cuItivar Kexin No.1 were observed and analyzed. [Result] Reducing sugar content of Kexin No.1 stored at 1 and 4 ℃ increased significantIy compared with that of Kexin No.1 stored at 10 and 16 ℃. Kexin No.1 stored at 1 ℃ exhibited no chiI ing injury. After storage at 16 ℃, Kexin No.1 began to germinate at 30 d, and the Iength and number of germinated buds increased significantIy with the extension of storage time, dispIaying a significant reduction in moisture content. Kexin No.1 potato couId be stored at 1 and 4 ℃ for more than 120 d without any changes in various indi-cators. Therefore, 1-4 ℃ was the optimal storage temperature for potato cuItivar Kexin No.1. [Conclusion] This study provided theoretical basis and technical support for the optimization of post-harvest storage conditions of potatoes.
Considering the development of potato （Solanum tuberosum） industry in China, the existing technologies of potato storage and transportation in the produc- ing area were analyzed through investigation on four main potato production areas. Unear classification was used to conduct the technology classification. According to the technical attributes and characteristics, the potato technologies of storage and transportation in producing area were classified with large classes, middle classes, small classes and subclasses, into the agricultural production area processing and storage engineering technology system, to reveal the structure and functions. Mean- while, the widely used technologies were integrated and summarized into 5 principal technology integration programs, which could be used for the technology integration of the new management subjects such as planting professional cooperatives, family farms, enterprises and so on.
