马铃薯薯条色泽和质地特性及薯条加工型品系筛选  

Screening for French Fries Processing Potato Lines According to Colour Qualities and Texture Properties

作　　者：刘娟[1,2] 梁延超[1] 余斌[1] 李成 王玉萍[1] 程李香[1] 张峰[1,2] 

机构地区：[1]甘肃农业大学农学院/甘肃省干旱生境作物学国家重点实验室培育基地,兰州730070 [2]甘肃省作物遗传改良与种质创新重点实验室,兰州730070

出　　处：《中国农业科学》2017年第22期4247-4265,共19页Scientia Agricultura Sinica

基　　金：国家重点研发计划(2017YFD0101905);国家自然科学基金(31171477;31471433);甘肃省农业厅马铃薯育种专项;甘肃省高校基本科研业务费

摘　　要：【目的】薯条是马铃薯重要的加工产品,马铃薯在收获后需要长期贮藏,贮藏过程中的环境条件变化会导致贮藏马铃薯块茎成分的改变,并影响块茎生理和生化特性的改变,最终影响薯条加工后的色泽和质地特性。根据商业化贮藏和加工的需求,在田间农艺性状符合薯条加工要求的基础上,进行不同贮藏条件下品质性状早期选择和筛选,分析薯条加工型品种的色泽和质地特性的变化特点,并从现有品种和品系中根据色泽和质地特性参数筛选适合薯条加工的品种,为提高薯条加工型品种选育效率和方法提供有效手段。【方法】对马铃薯品种和品系的块茎产量、芽眼深度、薯肉色泽、块茎长、块茎宽、块茎长宽比、抗病性和商品薯率的初步选择的基础上,筛选14个品种和品系贮藏在4℃和25℃条件下0、60和120 d后进行炸条试验,同时测定这些品种和品系的干物质含量、淀粉含量、蔗糖含量、葡萄糖含量、果糖含量、游离氨基酸含量、绿原酸含量、糖苷碱含量、柠檬酸含量、抗坏血酸含量、薯条色泽变化、炸条前后的质地变化,分析在不同贮藏条件下炸条色泽和质地变化特性,分析块茎淀粉含量与块茎和薯条硬度的相关性。【结果】选择薯条加工型品种,首先要选择田间综合农艺性状优良,块茎长宽比值>1.5的长椭圆形、块茎整齐度高的品种和品系。其次要能够满足消费者对食品的色泽和质地特性的要求。薯条色泽变化分析表明,薯条色差ΔE与薯条表观色泽变化相一致。对ΔE与块茎组分相关性分析表明,影响薯条色泽的变化主要因素是果糖、葡萄糖,其次是绿原酸。对构成ΔE三原色L、a、b与块茎成分含量的分析表明,抗坏血酸与薯条色泽明暗(L值)变化显著相关,而还原糖(果糖、葡萄糖)、蔗糖和绿原酸与薯条色泽红绿(a值)和黄蓝(b值)呈极显著相关,柠檬酸对a值影响大【Objective】French fries are the main important potato processing products. The compositions of potato tuber are effected by storage environments after harvest. The change of the tuber compositions affects the features of physio-chemical characteristics of in tubers resulted in potato processing colour and texture. The French fry quality of potato should be analyzed and classified according to the commercially processing criteria. Firstly, screening of French fries processing potato lines according to agronomic traits in fields. Then, analyzing potato tuber processing colour and texture qualities from varieties and advanced lines according to current consumption habits and market demand. The above standards are important required for French fry varieties screening purpose. 【Method】Selection at an early breeding stage, characteristics with agronomic traits such as yield, tuber size, tuber shape, tuber colour, eye depth, tuber length, tuber width, ratio of tuber length to width, diseases resistance and commodity rate were evaluated based on three different locations in three years. Fourteen potato varieties and lines were selected for French fry qualities test after storage for 0, 60, and 120 days at 4 and 25℃ ℃, respectively. The contents of dry matter, starch, total glycoalkaloid, sucrose, reducing sugars, free amino acids, chlorogenic acid, ascorbic acid, citric acid were measured. In addition, the French fry colour change, the tuber and French fry hardness were determined and analyzed. A correlation analysis was conducted to determine the correlation coefficient between the content of starch and the hardness. 【Result】In regard to tuber shape, the processing standard for French fry is long to long-oval. A longaxis to transverse-axis ratio greater than 1.5：1 is acceptable. The ratios refer to variety characteristics as a mean value, not to natural variations in shape which may occur within a variety. Tubers should be uniform and not excessively disfigured by secondary growth, enfolded ends or gro

关 键 词：马铃薯 加工品质 色泽 质地 硬度 

分 类 号：S532[农业科学—作物学] TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]