Quality Evaluation Of Potatoes In Different Ecological Environment In Zhejiang Province

Potato?Solanum tuberosum L.?is the fourth of principal food crops in the world.Potato has been one of the major upland crops in Zhejiang Province,the development of potato has not received enough attention.At the beginning of 2015,Chinese government put forward the development strategy of "potato as a staple food",In order to evaluate the quality of potato under different ecological conditions in Zhejiang Province,we selected 6 potato varieties?strains?as experimental materials,they were:183?,Xiaohuangpi,Hangyin No.1,JN08-58-7,Zhongshu No.3,Hongmei,respectively.We had chosen Jinyun city,Jinhua city,Quzhou City and Lin'an city in Zhejiang province as experimental sites for potato cultivation,analyzing the yield,conventional nutrients,mineral nutrients of potatoes as well as the composition of potato flavor were analyzed,the result shown that:?1?The yield of Xiaohuangpi and Zhongshu No.3 was stable and higher than other potato varieties.The yield of potatoes in Jinyun and Lin'an was the highest of all sites.?2?The dry matter content of potatoes in each test site was between 17²4%,there was no significant difference in dry matter content of potatoes among varieties?strains?and locations.The potato starch content of each test site was 7.20¹4.99%,the potatoes starch content in Zhejiang was lower than the northern potatoes.the starch content of Hongmei and 183?was higher than that of other varieties?strains?,the potato starch content in Lin'an test point was significantly higher than that of other experimental sites.The range of reducing sugar content of potatoes in different experimental points was 0.15⁰.48%,except for the Jinhua site,the content of reducing sugar in potato was lower than that of 0.4%,which was suitable for frying chips.The range of content of soluble protein in potatoes was 5.18⁹.12 mg.g^-1,the soluble protein content of Hangyin No.1 was higher than that of other varieties?strains?,and the content of potato soluble protein in Jinhua was better than that of other experimental sites.The concentration of vitamin C of potato was between 3.27³7.99 mg/100 g,and there was significant difference between varieties and locations.Among varieties?strains?,the concentration of vitamin C of the Hongmie was highest,between test sites,the content of vitamin C of potato which produced n Lin'an and Quzhou sites was higher than Jinhua and Jinyun sites.?3?Mineral nutrient elements of potatoes also exist difference among locations and genotypes,the range of the concentration K,Ca,Mg,Na,Fe,Zn,Al,P,S elements of potatoes were 20.00³6.74 g.kg^-1,0.58³.84 g.kg^-1,0.89¹.29 g.kg^-1,9.54¹48.59 g.kg^-1,37.60¹20.79 mg.kg^-1,17.91³4.29 mg.kg^-1,55.39²69.17 mg.kg^-1,2.38⁴.43 g.kg^-1,0.80¹.53 g.kg^-1,respectively.From varieties?strains?perspective,the concentration of K,Na,Zn,P of JN08-58-7 were higher than that ofother varieties?strains?,the concentration of Ca,Mg,Na,Fe,Zn,Al,S of Hangyin No.1 were also higher than that of other varieties?strains?.From the view of experimental sites,the content of K,Mg,Na,Fe,Al,P elements of potatoes in Quzhou site had a higher level,while the content of K,Ca,Mg,P,S elements of potatoes which were planted in Lin'an test site were higher than that of other experimental sites.Ca,Zn content of Jinhua potato is higher than other test points.?4?The difference of volatile flavor compounds of potato shown difference between varieties and locations.The total number of volatile flavor compounds which were identified from potatoes in different experimental sites,the order from more to less was: Lin'an?115?>Jinyun?82?>Jinhua?80?>Quzhou?63?.The volatile flavor compounds of potatoes were identified in different experimental sites were: aromatic compounds,aldehydes,alkenes and alkanes,terpenes,alcohols,esters,pyrazines,furans,organic acids,thiols,halogenated hydrocarbons,nitrogen-containing compounds;the relative content of aromatics,alkenes,aldehydes,alkanes accounted for more than 80% of all the compounds which were identified from potatoes.The common volatile flavor compounds of potatoes in Jinyun,Jinhua,Quzhou were toluene,4-vinyl-2-methoxy phenol,benzaldehyde,benzyl aldehyde,and eicosane,in addition,decyl aldehyde,ethyl benzene,methoxy phenyl oxime were common volatile flavor compounds of potatoes in Jinyun sites,Hexanal,decanal,styrene,undecane were common volatile flavor compounds of potatoes in Jinhua site.In Lin'an site,there were 4-vinyl-2methoxy phenol,cyclooctatetraene,2-methyl styrene,longifolene and eicosane as common volatile flavor compounds of potatoes.