红黄肉甘薯性状的灰色关联度分析及营养食味评价  

Gray relational analysis of main traits and quality evaluation of red and yellow sweet potatoes

作　　者：王晓庆[1,2] 徐娟[1,2] 黄洁[1] 甘学德[1,2] 刘子凡[2] 许瑞丽[1] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所/农业部华南作物基因资源与种质创制重点实验室,海南儋州571737 [2]海南大学农学院,海南儋州571737

出　　处：《西北农林科技大学学报（自然科学版）》2013年第2期53-60,共8页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家科技基础条件平台建设项目(2005DKA21000);中央级公益性科研院所基本科研业务费专项(YJS-2008-S032)

摘　　要：【目的】对28份供试红、黄肉甘薯的主要性状、食味及营养成分进行综合评价,为我国南方优质食用甘薯品种的选育提供依据。【方法】采用灰色关联度分析方法,分析甘薯地上部主要性状与产量性状间的关联度;运用相关性分析方法,分析薯块主要营养成分间及其与熟食食味间的相关性。【结果】桂粉1号、维多丽、广薯79和心香可作为优异食用甘薯种质;与鲜薯产量关联度较大的性状为茎径和茎叶鲜质量,与薯干产量关联度较大的性状为株型和大中薯率;干物率与粗淀粉含量、粗蛋白含量呈极显著正相关;可溶性糖含量与干物率、粗淀粉含量呈极显著负相关;食味与β-胡萝卜素含量、粗蛋白含量和干物率呈极显著正相关,与粗淀粉含量呈显著正相关。【结论】较粗的茎径、较大的茎叶鲜质量和大中薯率,可作为选育高产甘薯品种的重要依据;评价甘薯块根熟食食味最主要的营养指标为淀粉含量。[Objective] The comprehensive evaluation ity of 28 red and yellow sweet potatoes was conducted to on main traits, edible quality and nutritional qualimprove the selection and breeding of high quality edible sweet potatoes in South China. [Method] Gray relational analysis was carried out between the main traits and the fresh/dry storage root yield, and correlation analysis was applied to calculate the correlation coefficient between main nutritional and edible quality. [Result] Guifen 1, Weiduoli, Guangshu 79 and Xinxiang were high quality edible varieties. The factors that had higher gray relational degree among the main traits with fresh storage root yield were stem diameter and vine weight. The factors that had higher gray relational degree with dry storage root yield were plant type and big/medium storage root rate. Dry matter content was very significantly positive correlated to starch content and protein content, while solu- ble sugar content was very significantly negative correlated to dry matter content and starch content. Edible quality was very significantly positive correlated to fl-carotene content, crude protein content and dry matter content, and it was significantly positive correlated to starch content. [Conclusion] The larger stem diame- ter,higher vine weight and big/medium storage root were recommended to be the selecting reference for high yield sweet potato variety. Starch content was the most important nutritional index for edible quality evaluation of cooked storage root.

关 键 词：红黄肉甘薯 灰色关联度 营养成分 熟食食味 

分 类 号：S531.01[农业科学—作物学]