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.
Abstract
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.
维普
万方数据