Evaluation Of The Nutrition And Eating Quality Of Potato And Selected Excellent Materials

With the implementation of potato staple food,the type of potato processing are increasing,connotation expansion of processing products,producer and consumers also are getting more and more demand for the eating quality of potato.At present,the limiation of specical varieties of potato processing in our country and lack of food flavor of potao.The potato industry in China is facing great challenge.Potato breeding cycle is long,and it still takes time for selection of staple food varieties.The varieties of production application,evaluation and classification of science on the nutritional quality and edible flavor,recommended varieties and raw materials for the Chinese way of eating potato products and processing,has important practical significance.This experiment take 20 northern one croping region potato varieties as material,Planting in two significant ecological conditions in Harbin and Nehe,combined with the yield performance evaluation of nutritional quality and food quality,establish the standards of steamed tubers quality evaluation.And ealuated the nutrition and food quality of 84 breeding clones,Screening of good nutrition and falvor quality of food materials,to provide resources and breeding materials for quality breeding.The main results are as follows:(1)There were significant or highly significant differences in yeild performance,dry matter content in tubers,total starch content,amylose content,protein content,potassium iron and zinc content of different tubers and places.The indexes were riched in variation between varieties and locations.The yield performance,potassium,iron and zinc content in Nehe were highly significant higher than that in Harbin.Total starch content,amylose content and proteion content in Nehe were highly significant lower than that in Harbin.The content of protein and potassium in tuber were positively correlated with total starch content,and the content of protein was significantly positively correlated with potassium content.(2)The results of SEM showed that the size and shape of starch granules were different,According to size of starch granules,the varieties were divided into three groups: The first kind is starch larger particles,particle size is in the range of 35-70 μm,a total of 9 species,including Dongnong 308,Dongnong 310,Dongnong 312,Kexin 22,Kexin 27,Dingshu 3,the Atlantic,Kexin 13 and Dongnong H04-3-18;second for starch granules medium size in 30 μm between the 2 varieties,as Kexin 12 and Xindaping.The third starch granules is smaller particle size in the range of 20-30 μm,a total of 9 varieties,including Dongnong 311,Dongnong 316,Dingshu 1,Yanshu 4,Yanshu 8,Kexin 19,Zhongshu 5 and Favorite.(3)The steamed quality of 20 varieties was between 50.93 and 67.46,and the quality of steaming tubers between varieties was different.The eaten quality and palatability of Atlantic are the best.There were significant positive correlations between the six indexes on the eaten quality of the steamed and the content of dry matter and total starch.The gloss and dry matter and total starch content were significantly negatively correlated.The hardness and tuber dry matter,total starch content and tuber food after chewing was significantly correlated.(4)Evaluation the nutrition and eaten quality of 20 varieties of potato,divided into 5 categories.Cluster group I was high in protein,starch,mineral element content,the eating quality was strong hardness chewiness viande,gloss weak,strong sand,such as Dongnong 310;Cluster group II was moderate,the quality of food nutritional quality as the hardness chewiness was weak,such as Dongnong 311;Cluster group III belongs to the nutritional and eating quality are moderate,tasted moderate moderate sand,strong,rich flavor,representative varieties is Atlantic;The characteristics of cluster group IV in protein,mineral elements,total starch were low,amylose content were high,eating flavor were full-bodied,soft,moderate sand,such as Youjin;Cluster group V belongs to the lower total starch,protein and tmineral elements content,but high amylose content,eating quality,flavor of steamed sand is moderate,soft,strong stickiness,such as Dingshu 1.(5)There were selected 22 clones suit for eating materials by the end of this experiment.