几个因素对紫肉甘薯食用品质的影响

Effects of Several Factors on Eating Quality of Purple-Fleshed Sweet Potato

通过DPS逐步回归分析来研究鲜薯产量、薯块的干物质、花色苷、可溶性糖的含量等因素对紫肉甘薯食用品质的影响.结果表明:薯块干物质含量与食用品质中的水分、质地显著正相关,花色苷含量与食用品质中的水分、质地呈显著负相关,而鲜薯产量和可溶性糖含量与食用品质无显著相关性.质地与影响食用品质的风味、纤维、一般评价等评定指标显著正相关,而水分只与一般评价指标显著正相关.因此,主要通过对质地评定指标的作用,薯块的干物质和花色苷含量是影响紫肉甘薯食用品质的主要因素.

The effects of fresh tuber yield, dry matter content, anthocyanin and soluble sugar in the tuber on eating quality of purple-fleshed sweet potato were studied with the help of DPS stepwise regression a-nalysis. The results indicated that dry matter content was in significant positive correlation with moisture and texture of the tuber as indexes of its eating quality, anthocyanin content was in significant negativecorrelation with moisture and texture, and fresh tuber yield and soluble sugar content were non-significantly correlated with the eating quality of the tuber. Texture of the tuber was in significant positive correla-tion with flavor, fiber and general evaluation, which indexes influence eating quality, while moisture of the tuber was significantly correlated with general evaluation. It is thus concluded that the contents of drymatter and anthocyanin in the tuber are the major factors affecting the eating quality of the tuber of purplefleshed sweet potato through their influence on its texture.