新疆农业科学2025，Vol.62Issue(5)：1111-1120,10.DOI:10.6048/j.issn.1001-4330.2025.05.008
新疆不同马铃薯品种品质性状的综合分析与评价
Analysis and evaluation of potato quality traits of different potato varieties in Xinjiang
摘要
Abstract
[Objective]The main quality traits of different potato varieties in Xinjiang were studied to provide reference for the resource utilization of fresh and processed potato varieties in Xinjiang in the future.[Methods]Forty-three potato varieties with good comprehensive traits were collected from Xinjiang,and the indexes of dry matter,starch and soluble sugar were determined.The quality traits of different potato varieties were analyzed by correlation analysis,principal component analysis and cluster analysis.[Results]The solu-ble sugar content of 43 potato varieties was(1.6±0.54)％.The mass fraction of soluble solids was(6.84±1.7)％.The dry matter mass fraction was(22.23±5.21)％.The mass fraction of amylose was(25.47±2.59)％.The mass fraction of amylopectin was(63.92±4.92)％.The total starch content was(89.39±6.53)％.Total starch content was significantly positively correlated with amylopectin content(P＜0.01)and amylose content(P＜0.01),but negatively correlated with soluble sugar content.Cluster analysis divided the 43 potato species into three groups.Group Ⅰ,including T10 and Beifang001,was characterized by higher sol-uble sugar content.Group Ⅱ,including Qingshu 107 and Mengwushu 4,exhibited higher amylose content.Group Ⅲ,including Zhongshuzao 39 and Tianshu 16,showed higher soluble solid content,dry matter con-tent,amylopectin content,and total starch content.[Conclusion]Potatoes from the Zhaosu production area generally exhibit higher levels of soluble sugars,soluble solids,dry matter,and amylose,with overall quality superior to those from the Yecheng production area.Thirteen varieties,including Beifang 001,Zhongshuzao 39,Zhongshuzao 45,Zhongshu Zi 5,Weilasi,Longshu 3,Guohong,T9,Longshu 26,L1631-14,Lishu 29,Dafeng 3,Xisen 6,are suitable for processing fried food.Twenty two varieties,including L1631-14,Xisen 6,Longshu 6,Jintongshu 3,Linshu 18 and Zhongshu 32,are suitable for fresh food,with soluble sugar content higher than 1.6％.The 43 potato species are classified into three groups,with multiple quality traits in Group Ⅲ being superior to those in other groups,which provides a basis for their promotion and cultivation.关键词
马铃薯/品种/品质性状/淀粉/聚类分析Key words
potato/variety/quality evaluation/starch/cluster analysis分类
农业科技引用本文复制引用
樊德鹏,陈玉鹏,石洁,琚艳君,邢斌德,江应红,刘易,赵多勇..新疆不同马铃薯品种品质性状的综合分析与评价[J].新疆农业科学,2025,62(5):1111-1120,10.基金项目
新疆维吾尔自治区重点研发计划(厅厅联动)课题二"新疆马铃薯绿色高产高效栽培技术研究与集成应用"(2022B02044-2) The Key R & D Program Project of Xinjiang Uygur Autonomous Region title two:"Research and Integrated Application of Green High-Yield and Efficient Cultivation Technology for Potatoes in Xinjiang"(2022B02044-2-5) （厅厅联动）
