Screening and Evaluation of Different Purple Sweet Potato Varieties Specially Used for Processing  

加工专用型紫色甘薯品种的筛选与鉴定（英文）

作　　者：梁金平[1] 杨立明[1] 林纪生 张志勇[1] 吴振新 罗远雪 张川[1] 

机构地区：[1]福建省龙岩市农业科学研究所,福建龙岩364000 [2]连城县绿康紫地瓜种植专业合作社,福建连城366200 [3]连城县农业局,福建连城366200 [4]连城县福农食品有限公司,福建连城366200

出　　处：《Agricultural Science & Technology》2015年第4期653-658,共6页农业科学与技术（英文版）

基　　金：Supported by Major Project of Science and Technology of Fujian Province(2011S0044);Earmarked Fund for China Agriculture Research System(CARS-11-C-07-2012)~~

摘　　要：Objective] This study almed to screen high-quality and high-yield purpIe sweet potato varieties special y used for processing which were suitabIe for pIanting in Liancheng County. [Method] By using a randomized bIock design, with ‘Longyan 7-3’ as a controI, five purpIe sweet potato varieties were introduced in the autumn of 2012 for comparaton test to evaluate agronomic tralts, economic characters, nu-tritional quality, and processing quantity of dried sweet potato products and fried chips. [Result] ‘Weixiang No.1’ exhibited the highest yield of 41.9 t/hm2, which was improved by 25.8% compared with ‘Longyan 7-3’; fresh tuber yield of ‘Jishu No. 18’ reached 31.6 t/hm2, which was simiIar to that of ‘Longyan 7-3’; dried sweet potato products of ‘Jishu No.18’ and ‘Weixiang No.1’ not onIy had simiIar process stabiIity, taste and coIor to ‘Longyan 7-3’, but also exhibited exceI ent morphoIogy, coIor, transparency, taste and texture, which indicated that these two purpIe sweet potato varieties were suitabIe for processing dried sweet potato products; fried sweet potato chips of ‘Jishu No.18’ and ‘Weixiang No.1’ had moderate oiI content, high expansion degree and simiIar quality to ‘Longyan 7-3’, which indicated that these two purpIe sweet potato varieties were suitabIe for processing fried sweet potato chips; ‘Fushu No.9’, ‘Quanzi No.1’ and ‘Ninzi No.1’ exhibited beautifuI shape, high nutritional quality and good eating quality, which were suitabIe for fresh eating or processing sweet potato powder. [Conclusion] This study provided a scientific ba-sis for Iarge-scale popuIarization and appIication of new purpIe sweet potato vari-eties special y used for processing.为筛选适宜连城县种植的加工专用型紫色甘薯新品种,采取随机区组设计,以‘龙岩7-3’为对照,2012年秋季引进5个紫色甘薯新品种进行品种比较试验,从农艺性状、经济性状、薯块的营养品质、甘薯干和油炸脆片产品的加工品质等方面进行筛选鉴定。结果表明:各品种表现不同。其中,‘伟祥1号’鲜薯产量最高达41.9 t/hm2,比对照‘龙岩7-3’增产25.8%。‘济薯18号’鲜薯产量为31.6 t/hm2,与‘龙岩7-3’相当。‘济薯18’和‘伟祥1号’加工的甘薯干,不仅在工艺稳定性、口感、色变等综合指标,均接近‘龙岩7-3’,而且在产品的形态、色泽、透明度、口感和质地等方面均表现优异,可作为加工甘薯干的紫薯品种。‘济薯18’和‘伟祥1号’加工的油炸薯片,含油率适中,膨化度高,产品品质与对照‘龙岩7-3’相当,可作为加工油炸薯片的紫薯品种。‘福薯9号’、‘泉紫薯1号’和‘宁紫薯1号’的薯形美观,营养品质高,食味粉香,适合优质鲜食和加工甘薯全粉用。

关 键 词：Purple sweet potato YleId Nutritlonal quality PROCESSING Evaluatlon 

分 类 号：S531[农业科学—作物学]