Study On Potato Taste Quality And Its Correlation With Starch,Protein And Flavor Substances

With the continuous development of China’s potato industry,the change of people’s consumption structure and the improvement of taste requirements,the demand for high-quality flavored potatoes and their processed products is increasing,so the evaluation of taste quality has gradually become an important content of potato breeding.In this study,10 processed and fresh potato varieties planted in Harbin,Heilongjiang Province were used as materials,and the field experiment used random block design and 3 replicates to determine dry matter,starch,protein,amino acid content and flavor substances by tubers after harvest,and data processing was carried out on the food quality indicators of potato tubers by ANOVA,correlation analysis,principal component analysis and cluster analysis,so as to explore the correlation between taste and some physical and chemical traits,and evaluate the differences in taste quality of different varieties.The contributions of potato lipoxygenase-related genes POTLX-1,STLOX and LOX3 to the flavor substances of various varieties were determined,which provided basic data and theoretical basis for the selection and breeding of potato varieties with excellent taste.The main findings are as follows:(1)There was a significant positive correlation between the hardness and flouriness of potato after steaming and the dry matter,starch and protein content of tubers,and the negative correlation between viscosity and amylose content.Varieties with higher tuber dry matter,starch and protein content Atlantic,Dongnong 310 and Dongnong 317 have higher flour and hardness.(2)There was a positive correlation between the taste of potato after steaming and TAV value,and the varieties with high TAV value,Youjin,Dongnong 314 and Lingshu 12 had better taste.There was a positive correlation between taste and overall sensory evaluation,and varieties with good taste scored higher in overall sensory evaluation.(3)The aroma of potato after steaming is determined by flavor substances,aldehydes are the main flavor substances of the source of steamed potato aroma,and the comprehensive ranking of aroma from high to low is: Youjin,Longshu 12,Zhongshu 5,Atlantic,Dongnong 314,Dongnong310,Donnong 312,Dongnong 317,Dongnong 322,Dongnong 321.(4)The expression of the three lipoxygenase genes POTLX-1,STLOX and LOX3 in the tubers of different varieties was different,the expression of POTLX-1 gene was the highest,and the expression of STLOX and LOX3 genes was positively correlated with the content of C6 aldehyde and C9 aldehyde.(5)According to the comprehensive performance of taste quality,the test varieties were divided into three categories: Youjin,Longshu 12,Zhongshu 5 and Dongnong 312 had low dry matter,starch and amylose content,and the steamed food texture was soft and delicate,with good taste,good aroma and richness,suitable for fresh food;Dongnong 310,Dongnong 317,Atlantic and Dongnong 314 have high dry matter,starch and amylose content,good taste,obvious aroma,suitable for processing whole powder or mashed potatoes,and the product has a solid taste;Dongnong 321 and Dongnong 322 have moderate dry matter,starch and amylose content,good color,light taste and aroma,and are more suitable for processing into fries and potato chips.