贮藏温度对马钤薯内部淀粉与糖的相互转化有很大的影响。在0℃下,因薯块内部淀粉水解酶活性增高,使淀粉水解为糖的速度加快,呼吸增强,品质和耐藏性下降;如提高为3～5℃,使糖转化为淀粉的速度加快,呼吸强度降低;品质和耐藏性得到改善。马钤薯发芽或受到阳光照射,薯皮变绿处,含有很多茄碱甙,人畜食用会引起中毒。因此,马 The storage temperature has a great influence on the conversion of starch and sugar in potato. At 0 ℃, due to the increased activity of starch hydrolyzing enzyme inside potato tuber, the speed of hydrolysis of starch to sugar is increased, the respiration is enhanced and the quality and storage resistance are reduced. If the temperature is increased to 3 ~ 5 ℃, the conversion of sugar to starch is accelerated , Respiratory intensity is reduced; quality and storability are improved. Potato germination or by sunlight, potato skin turns green, contains many of the solanine, human and animal consumption can cause poisoning. Therefore, the horse