彩色马铃薯种质资源的蒸食品质分析

Analysis on Steamed Taste Quality for Colorful Potato

对云南省农业科学院收集的18份四倍体彩色马铃薯和54份二倍体彩色马铃薯的蒸食品质进行评价,对彩色马铃薯的质地、变色和酶促褐变程度、香味和口感评分四个方面进行鉴定和评分。结果表明:综合质地的各项指标,二倍体彩色马铃薯比四倍体彩色马铃薯有更多的变异;不论是二倍体还是四倍体,彩色马铃薯蒸煮前后都极少发生变色和酶促褐变的现象;二倍体彩色马铃薯以“淡”的香味为主(57.41%),而四倍体彩色马铃薯以“稍有”香味为主(44.44%)。本研究共筛选了24份综合评价较好、口感评分在7.1~8.8的彩色马铃薯资源。其中5份为四倍体彩色马铃薯G06-36-1、日本紫皮、kikko、L-5和L-7,结合农艺性状进一步筛选可作为彩色马铃薯候选新品种。其余19份为二倍体彩色马铃薯材料,可以作为二倍体育种亲本,开展二倍体彩色马铃薯新品种选育研究。

Totally 18 tetraploid and fifty-four diploid colorful potato collected by YAAS were boiled for evaluating their texture,color change,enzymatic browning,aroma,and sensory evaluation.The results indicated that diploid colorful potato showed more diversity than tetraploid colorful potato on the aspect of texture,both of diploid and tetraploid colorful potato did not display color change and enzymatic browning after boiled.On the aspect of aroma,diploid colorful potato mainly displayed light aroma(57.41%),while 44.44% of tetraploid colorful potato showed a little aroma.Twenty-four colorful potato were selected due to sensory evaluation scores range from 7.1 to 8.8.Five of them were tetraploid potato viz.G06-36-1,Japanese purple skin,kikko,L-5,and L-7,and they will become candidate new cultivars through integrating agronomic characters.The remaining nineteen diploid colorful potato could be used as breeding parents for diploid colorful potato variety breeding.