Sweetpotato has special texture characteristics, which directly affect the eating quality and post-production processing quality of sweetpotato. To investigate the texture change mechanism of sweetpotato during the growth process, this study selected two varieties with significant differences in texture from 35 varieties. The storage roots were sampled at 50, 80, 110, and 140 days after planting. Measure the texture parameters, the cell wall composition content, cell wall-related enzyme activities and the expression of expansin genes of sweetpotato storage roots. The results show that the hardness, adhesiveness and chewiness parameters of 'Yushu No 10' were significantly lower than those of 'Mianfen No 1', they have significantly different texture properties. In terms of cell wall composition, the soluble pectin content of 'Yushu No 10' was more than twice that of 'Mianfen No 1', whereas the insoluble pectin content was lower than that of 'Mianfen No 1', with the cellulose content of 'Yushu No 10' being significantly higher than that of 'Mianfen No 1'. In terms of cell wall-related enzymes, 'Yushu No 10' hardness gumminess and chewiness had a significant correlation with hemicellulose activity, and 'Mianfen No 1' had insignificant correlation with four cell wall-related enzymes. Expansin genes were also expressed differently during the various stages of root tubers expansin. The expressions of IbEXP1, IbEXP2 and IbEXPL1 were significantly correlated with the changes in cell wall component content, and were related to the qualitative structure changes. The research conclusion shows that the texture changes during the growth of sweetpotato are related to cell wall composition, cell wall-related enzyme activity changes, and the expression of expansin genes. This study provides theoretical guidance for in-depth study of texture changes of sweetpotato, post-harvest processing and utilization and quality improvement of storage roots.

中文翻译：

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甘薯贮藏根系生长过程中细胞壁成分和多糖降解酶的变化与质地差异的关系

甘薯具有特殊的质地特性，直接影响到甘薯的食用品质和产后加工品质。为探讨甘薯在生长过程中质地变化的机制，本研究从35个品种中选取质地差异显着的2个品种。在种植后 50、80、110 和 140 天对贮藏根进行取样。测定甘薯贮藏根的质地参数、细胞壁成分含量、细胞壁相关酶活性和扩展蛋白基因的表达。结果表明，'玉树10号'的硬度、粘着性和咀嚼性参数均显着低于'面粉1号'，两者具有显着不同的质构特性。在细胞壁组成方面，'的可溶性果胶含量 玉树10号是'面粉1号'的两倍以上，而不溶性果胶含量低于'面粉1号'，'玉树10号'纤维素含量显着高于'面粉1号'没有 1'。在细胞壁相关酶方面，'玉树10号'硬度胶粘性和咀嚼性与半纤维素活性显着相关，'棉粉1号'与4种细胞壁相关酶相关性不显着。扩展蛋白基因在块茎扩展蛋白的不同阶段也有不同的表达。IbEXP1、IbEXP2和IbEXPL1的表达与细胞壁成分含量的变化显着相关，与质结构变化有关。研究结论表明，甘薯生长过程中的质地变化与细胞壁组成、细胞壁相关酶活性变化、扩展蛋白基因表达等有关。本研究为深入研究甘薯质构变化、采后加工利用和贮藏根系品质提高提供理论指导。