云南省马铃薯食味性状分析  

Analysis of Eating Traits of Potato in Yunnan Province

作　　者：王颖[1,2,5] 卢丽丽 黄文静[3] 祖春会 李燕山[1,2] 邓梅 苏应熙[4] 杨琼芬 WANG Ying;LU Lili;HUANG Wenjing;ZU Chunhui;LI Yanshan;DENG Mei;SU Yingxi;YANG Qiongfen(Industrial Crops Institute,Yunnan Academy of Agricultural Sciences,Yunnan Engineering and Research Center for Potato,Kunming 650200,Yunnan,China;Scientifi c Observing and Experimental Station of Potato and Rapeseed in Yunnan-Guizhou Plateau,Ministry of Agriculture and Rural Affairs,Kunming 650200,Yunnan,China;Horticultural Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650200,Yunnan,China;Kunming Dongchuan District Agricultural Technology Extension Center,Kunming 654100,Yunnan,China;Academy of Agriculture and Forest Science,Qinghai University,Xining 810016,Qinghai,China)

机构地区：[1]云南省农业科学院经济作物研究所,云南省马铃薯工程技术研究中心,云南昆明650200 [2]农业农村部云贵高原马铃薯与油菜科学观测实验站,云南昆明650200 [3]云南省农业科学院园艺作物研究所,云南昆明650200 [4]昆明市东川区农业技术推广中心,云南昆明654100 [5]青海大学农林科学院,青海西宁810016

出　　处：《中国蔬菜》2024年第12期90-97,共8页China Vegetables

基　　金：国家重点研发计划项目(2022YFD1601800);云南省创新引导与科技型企业培育计划项目(202104BI090002);云南省“万人计划”产业技术领军人才专项〔(2019)1096号〕;国家马铃薯产业技术体系岗位科学家项目(CARS-09-P03);云南省农业联合专项(202301BD070001-217);云南省重点研发计划项目(202102AE090019);云南省种子种业联合实验室项目(202205AR070001-15)。

摘　　要：为明确影响马铃薯食味品质的指标,对6个马铃薯品种的食味性状进行评价,并测定淀粉、蛋白质、还原糖、VC、铁、锌、磷、钾、钙和镁含量,同时分析块茎质构及蒸后滋味,研究马铃薯营养成分、质地及滋味与蒸熟后的食味关系。结果显示:在食味评价中,开花洋芋的品尝前薯香味4.65分,块茎易断性5.00分,硬度2.88分,粉面性5.00分,湿黏性3.06分,品尝后薯香味4.60分,云薯702具有与开花洋芋类似的食味特点;马铃薯食味性状与块茎中的淀粉、蛋白质、铁、锌、磷及钾含量具有相关性,其中淀粉含量与食味综合评分呈显著正相关,蛋白质、铁、锌、磷及钾含量与食味综合评分呈显著负相关;马铃薯块茎的矿质元素之间存在相关性,因此根据矿质元素含量的相关性来间接改良品种是加速马铃薯品质育种的有效途径之一。To clarify the indicators affecting the flavor quality of potato,six potato varieties were evaluated for palatability,and the contents of starch,protein,reducing sugar,VC,Fe,Zn,P,K,Ca and Mg were determined,and the texture and taste of tubers were analyzed,so as to study the relationship between potato nutrient composition,texture and taste and the palatability of potatoes after steaming.The results showed that:the sensory evaluation of‘Kaihuayangyu’flavor is 4.65,friability is 5.00,hardness is 2.88,chalkiness is 5.00,sticky is 3.06,after tasting potato flavor is 4.60,‘Yunshu702’and‘kaihuayangyu’has a similar eating trait.Potato eating trait and the starch,protein,iron,zinc,phosphorus and potassium content in the tubers have a correlation.Starch content was significantly positively correlated with the starch,protein,Fe,Zn,P,and K content was significantly negatively correlated with the taste score.There is a correlation between mineral elements in potato tubers,and it is one of the effective ways to accelerate the quality breeding of potato to indirectly improve potato through the correlation of the content of potato mineral elements in the quality breeding.

关 键 词：马铃薯 食味性状 矿质元素 营养成分 相关性分析 

分 类 号：S532[农业科学—作物学]