Study On Tuber Texture Characteristics Of Different Potato Varieties

With the implementation of the main potato grain strategy,the quality of potato and its processing products is more and more high.In order to meet people’s needs,it is becoming more and more important to breed a special potato with high quality food quality.The qualitative properties of potato tubers is one of the important screening indicators.As an important component of potato,starch is closely related to the mass structure properties of the tubers.Therefore,the qualitative structure properties of different potato varieties are investigated,a data model related to potato starch was established by linking potato TPA parameters with starch.In order to provide a scientific basis for the efficient selection of high-quality special potato varieties and the rational use of the existing potato varieties.In this study,19 potato varieties were used as samples,SCM parameters(shape variables,test speed,trigger force,and interval time)and determine the optimized combination,TPA,starch content and different varieties of potato.Finally,correlation analysis and starch content.The conclusion is as follows:1.Through TPA test of tubers of different potato varieties after cooking,the results showed that the hardness,adhesion,elasticity,adhesive viscosity,masticability and cohesion of different potato varieties after cooking.The hardness,glue viscosity and masticability of different potato varieties increased with their total starch content before cooking,and were positively correlated.Among them,Villas has the greatest hardness,viscosity and masticability,followed by Kexin 27 and Kexin 17.Adhesion,cohesin and elasticity are not combined with their total starch.Among them,Longpotato 8 has the most elasticity,and Kexin 23 has the most adhesion.Meanwhile,the texture characteristics of different potato varieties were also affected by their water content.2.Through TPA test of tubers of different potato varieties after cooking,the results showed that the hardness,adhesion,elasticity,adhesive viscosity,masticability and cohesion of different potato varieties after cooking.The hardness,viscosity and masticability of different potato varieties increased with the total starch content after cooking,and were positively correlated.Among them,the hardness,viscosity and chewing of Kexin 17,Kexin 27,Dongnong 310 and Longpotato 3 are all masticatory,while Longpotato 2 has the greatest adhesion,Eugene has the greatest elasticity,and Kexin 17 has the largest cohesion.3.The correlation analysis and the regression analysis between the mass structure index and starch content of the 19 potato varieties before and after cooking,and the results showed that the total starch content of the 19 potato varieties before and after cooking showed a positive correlation with their hardness,viscosity and masticability in their mass structure property parameters.Moreover,the total starch content has a negative correlation with the adhesion after cooking,and a significant positive correlation between the adhesion and the amylose content,and the direct amylose content.The seven regression equations obtained in the regression analysis of the mass structure parameters of starch before and after the cooking of different potato varieties can be used to predict,screen and classify the existing potato varieties.