引进彩色马铃薯资源的鲜食和炸片品质评价  

Evaluation of Steamed Taste Quality and Fried Quality for Introduced Color Potato Resources

作　　者：包丽仙[1,2] 李山云[3] 李先平[1,2] 白建明[1,2] 隋启君[1,2] 杨琼芬[1,2] 

机构地区：[1]云南省农业科学院经济作物研究所,云南昆明650205 [2]云南省马铃薯工程技术研究中心,云南昆明650205 [3]云南省农业科学院农业经济与信息研究所,云南昆明650205

出　　处：《西南农业学报》2013年第5期1902-1909,共8页Southwest China Journal of Agricultural Sciences

基　　金：国家自然科学基金项目(30860153);国家马铃薯产业技术体系岗位专家(CARS-10-P07);云南省现代农业马铃薯产业技术体系育种岗位专家(云农科字[2009]53号)

摘　　要：文章对引自国际马铃薯中心的50份彩色马铃薯资源的蒸食品质和炸片品质进行了评价,结果表明,炸片品质综合评分达到60分合格以上的材料38份,其中14份70分及70分以上的材料可作为薯片材料直接推广和作为薯片加工型品种育种资源利用;红色薯肉的资源经油炸加工后颜色鲜艳诱人,可作为特色薯片品种加工利用;筛选出16份在蒸食品质和炸片品质方面都表现优良的材料,这些材料可以直接进行新品种试验开发利用。In this paper,50 color potato resources from the international potato center were evaluated for steamed taste quality and fried quality.The results showed that there were 38 materials in which the comprehensive scores of fried quality was above 60 points,which include 14 materials of 70 points and 70 points above could be used as chips processing materials directly and as breeding resources for utilization.Red flesh potato resources could be used as special varieties for chips processing because of the brilliant attractive color.There were 16 materials which have been screened out and they were excellent materials for steamed taste quality and flied quality,and these materials could be directly developed and utilized.

关 键 词：彩色马铃薯 引进资源 加工品质 

分 类 号：S532[农业科学—作物学]