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.
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