【摘要】 为减少马铃薯采收后病虫害、块茎萌发等造成的损失，通常将马铃薯置于2～5℃低温环境贮存，但随马铃薯块茎贮存时间推移，葡萄糖、果糖等还原糖积累过多，发生“低温糖化”（Cold-induced sweetening,CIS）。过高含量的还原糖与游离氨基酸在高温油炸过程中发生化学反应，产生褐色、味苦的物质，严重影响马铃薯加工质量。因此，控制马铃薯低温糖化是马铃薯加工产业链高效运转的关键。综述总结前人研究进展，从低温条件下淀粉-糖代谢响应和马铃薯块茎微观结构变化两个方面，解释低温糖化现象成因，概括马铃薯品种、贮藏条件、植物激素因素对低温糖化的影响，并从分子育种和外源施加植物激素两个方面对调控马铃薯低温糖化提出建议及展望。更多还原

【Abstract】 Potato tubers are typically stored at a low temperature of 2-5 ℃ to minimize losses from diseases, insect pests, and sprouting after harvest. However, during the storage period of potato tubers, reducing sugars such as glucose and fructose accumulate too much, resulting in "cold-induced sweetening"(CIS). Excessive levels of reducing sugars and free amino acids react chemically during high-temperature frying to produce brown, bitter substances, which have a significant impact on the processing quality of potatoes. Therefore, the application of effective measures to control cold-induced sweetening in potatoes is the key to the efficient operation of the potato processing industry chain.The previous research progress is outlined, detailing the causes of cold-induced sweetening in relation to starch-sugar metabolism response at low temperatures and alterations in the micro-structure of potato tubers. It also examines the impacts of potato varieties, storage conditions, phytohormones, and other factors on cold-induced sweetening.Furthermore, it provides insights and future directions for mitigating cold-induced sweetening in potatoes through molecular breeding and the utilization of phytohormones from external sources.更多还原