Identification and Screening of Brown-resistant Varieties in Potatoes
Browning is a common phenomenon in the storage and processing of potatoes,which can affect their nutritional,sensory and taste qualities,and reduce their commodity value.In this study,24 potato varieties were used as experimental materials to comprehensively evaluate and identify the browning resistance of 24 potato varieties based ontheir polyphenol oxidase(PPO)activity,browning intensity,vitamin C content and browning index.There were obvious differences in PPO activity,browning intensity,vitamin C content and browning index in different potato varieties.Preliminary browning resistant materials were identified,including eleven varieties with PPO activity less than 15 U,seven varieties with vitamin C content more than 8 mg/100 g,seven varieties with initial browning intensity less than 0.2 and change value within 0.5,and 11 varieties with the total browning index in 24 h less than typeⅡand the initial browning time more than 1 h.Four browning-related indexes were used for correlation analysis and cluster analysis,and the 24 potato varieties tested were clustered into three categories.TypeⅠ,ⅡandⅢwere browning prone type,medium type and browning resistant type,respectively.Finally,six browning-resistant potato varieties were identified,i.e.'Dongnong 314','Dongnong 324','Dongnong 325','Dongnong 328','Yanshu 13'and'Zhongshu 5'.This research would provide basic materials for germplasm resource innovation and browning resistant breeding of potatoes.
万方数据
维普
