引进马铃薯种质资源块茎及全粉色泽品质性状的评价研究

Evaluation on the color characters of tuber and flour of introduced potato germplasm resources

【目的】对引进的具有优良田间农艺性状的马铃薯种质材料进行块茎及全粉色泽品质分析,探究贮藏环境对马铃薯块茎内成分及全粉色泽品质的影响,丰富全粉加工型马铃薯种质资源.【方法】将引进的11个马铃薯种质材料分别贮藏在4、25℃条件下0、60、120 d后进行块茎及全粉色泽品质分析,测定材料块茎内淀粉、可溶性糖、还原糖的含量,分析在不同贮藏条件下块茎和全粉的色泽变化特性,分析块茎内淀粉、可溶性糖、还原糖的含量与块茎和全粉色泽的相关性.【结果】试验材料在25℃贮藏120 d时块茎和全粉的色泽变化最大.短时期内60 d、4℃低温贮藏环境对马铃薯鲜薯块茎和全粉色泽影响的程度显著大于25℃贮藏环境,而在长时间120 d、4℃低温贮藏环境对马铃薯鲜薯块茎和全粉色泽的变化具有抑制效应.在贮藏过程中,马铃薯块茎色泽的变化与块茎内可溶性糖和还原糖含量显著相关,块茎内可溶性糖含量越高,其全粉的光泽度越暗.【结论】马铃薯块茎内可溶性糖含量与其全粉色泽显著相关,是判定全粉加工型品种的重要指标.引进材料中CIP301040.63和CIP397067.2是适合全粉加工的潜在品种及优良亲本材料,可有效补充我国马铃薯种质资源,有利于全粉加工型马铃薯品种的选育.

【Objective】 The color of tuber and flour of introduced potato germplasm resources with excellent agronomic traits were studied in field in order to explore the influence of the compositions of potato tuber and the flour color quality in storage environments after harvest,so as to enrich the flour processing potato germplasm resources.【Method】 Totally 11 potato clones introduced from Peru International Potato Center were selected for tuber and flour color test after storage for 0,60,and 120 days at 4 ℃ and 25 ℃,respectively. The contents of starch,soluble sugar,reducing sugar were measured. In addition,the potato tuber and flour color change were determined and analyzed. A correlation analysis was conducted to determine the correlation coefficient between the contents of starch,soluble sugar,reducing sugar and the changes of color.【Result】 When tubers were stored at 25 ℃ for 120 days,the changes of tuber and flour color of tested materials reached the maximum. The effect of low-temperature(4 ℃) storage environment on tuber and flour color was greater than high-temperature(25 ℃) storage environment within 60 days. However,the low temperature storage environment has an inhibitory effect on tuber and flour color change within 120 days. During storage,the change of tuber color was significantly correlated with the soluble sugar and reduced the sugar content in tubers. The higher the soluble sugar content in tuber,the darker the glossiness of flour.【Conclusion】 The soluble sugar content was significantly correlated with the potato flour color,which could be used as the main evaluation index of potato germplasm resources for flour processing. CIP301040.63 and CIP 397 067.2 could be used as potential varieties and excellent parents for flour processing,they could effectively expand the potato germplasm resources and be beneficial to the flour processing potato breeding in China.