Study and Determination of the Potato Cooking Taste in High Altitude Area
Through the determination of potato cooking taste,the materials with excellent export feeling were screened,which provided reliable data support for breeding research,and ensured the comprehensive performance of potato varieties approved by variety declaration and strong populariza-tion.Cut the potatoes harvested in the field in half,cook them for 30 minutes,and weight the scores according to the set key evaluation factors and scoring standards(1 to 4 points correspond to different measurement performances).The taste evaluation is evaluated by five professional appraisers(1 to 10 points,and less than 5 points means poor taste,the better the taste,the higher the score,and no communication is allowed during the evalu-ation process).Among the 86 materials,13 materials scored higher than 15.86 different materials were tested,and it was found that there were 23 materials with good taste,and the scores of these 23 materials were all higher than 8 after weighted by the key evaluation factors(potato steamed food quality evaluation).After screening,we can know that these 23 materials can be used in the later breeding research.Among them,M1304-05 and M1314-09 have shown the characteristics of high yield,good taste and strong adaptability after years of observation and appraisal,and can enter the demonstration stage of varieties(strains).
NETL
NSTL
万方数据
维普
