Integrated Assessment of the Tuber Nutritional Quality of New Winter Potato Varieties

doi:10.11924/j.issn.1000-6850.casb2020-0544

Abstract

Abstract:

This study aims to assess the nutritional quality of new winter potato varieties (lines) and select the applicable materials for staple food. The ‘Lishu 6’ variety was used as control, the main nutritional quality traits of five new potato varieties (lines), including the contents of dry matter, reducing sugar, vitamin C, protein, starch, resistant starch, amylose and amylopectin, and etc., were analyzed. Combining with principal component and correlation analysis, the fuzzy mathematics membership function method was used to evaluate the main nutritional quality of potato tubers of different varieties (lines). It was found that the reducing sugar has demonstrated the maximum variable coefficient (31.17%), while the minimum variable coefficient was reflected on the amylopectin (2.37%). Moreover, the dry matter, amylose and amylopectin were able to represent 85.239% of the nutritional quality to a large extent. Fuzzy mathematics membership function analysis further suggested that the recommended order of the experimental potato varieties (lines) for food consumption was: ‘D1224’> ‘D1428’> ‘D1208’> ‘Dianshu 23’> ‘Dianshu 47’> ‘Lishu 6’.

Key words: potato, staple food, nutritional quality, principal component analysis, membership function

CLC Number:

S532

Li Simeng, Li Kaifeng, Li Maoxing, Guo Huachun, Wang Qiong. Integrated Assessment of the Tuber Nutritional Quality of New Winter Potato Varieties[J]. Chinese Agricultural Science Bulletin, 2021, 37(22): 22-27.

Figures/Tables 5

References 34

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编号	品种（系）	干物质/%	还原糖/%	蛋白质/%	维生素C/(mg/100 g)	淀粉/%	抗性淀粉/%	直链淀粉/%	支链淀粉/%
1	滇薯23	19.45	0.024	1.13	5.55	17.61	8.44	22.9	77.1
2	滇薯47	17.54	0.027	1.26	4.6	14.94	8.24	24.04	75.96
3	D1208	20.16	0.022	1.37	5.4	18.59	8.21	21.16	78.84
4	D1224	20.51	0.033	1.69	5.24	14.44	5.88	19.58	80.42
5	D1428	20.25	0.03	1.43	7.78	17.92	7.84	21.83	78.17
CK	丽薯6号	17.96	0.043	1.17	3.33	12.85	6.19	20.43	79.57
平均值		19.31	0.03	1.34	5.32	16.06	7.47	21.66	78.34
变异系数/%		7.74	31.17	16.59	27.88	15.04	15.57	8.59	2.37

编号	品种（系）	干物质/%	还原糖/%	蛋白质/%	维生素C/(mg/100 g)	淀粉/%	抗性淀粉/%	直链淀粉/%	支链淀粉/%
1	滇薯23	19.45	0.024	1.13	5.55	17.61	8.44	22.9	77.1
2	滇薯47	17.54	0.027	1.26	4.6	14.94	8.24	24.04	75.96
3	D1208	20.16	0.022	1.37	5.4	18.59	8.21	21.16	78.84
4	D1224	20.51	0.033	1.69	5.24	14.44	5.88	19.58	80.42
5	D1428	20.25	0.03	1.43	7.78	17.92	7.84	21.83	78.17
CK	丽薯6号	17.96	0.043	1.17	3.33	12.85	6.19	20.43	79.57
平均值		19.31	0.03	1.34	5.32	16.06	7.47	21.66	78.34
变异系数/%		7.74	31.17	16.59	27.88	15.04	15.57	8.59	2.37

指标	干物质	还原糖	蛋白质	维生素C	淀粉	抗性淀粉	直链淀粉	支链淀粉
干物质	1
还原糖	-0.182	1
蛋白质	0.624^**	0.052	1
维生素C	0.502^*	-0.418	0.217	1
淀粉	0.592^**	-0.454	0.140	0.596^**	1
抗性淀粉	0.074	-0.565^*	-0.403	0.374	0.689^**	1
直链淀粉	-0.282	-0.215	-0.528^*	0.093	0.212	0.732^**	1
支链淀粉	0.282	0.215	0.528^*	-0.093	-0.213	-0.732^**	-1.000^**	1

指标	干物质	还原糖	蛋白质	维生素C	淀粉	抗性淀粉	直链淀粉	支链淀粉
干物质	1
还原糖	-0.182	1
蛋白质	0.624^**	0.052	1
维生素C	0.502^*	-0.418	0.217	1
淀粉	0.592^**	-0.454	0.140	0.596^**	1
抗性淀粉	0.074	-0.565^*	-0.403	0.374	0.689^**	1
直链淀粉	-0.282	-0.215	-0.528^*	0.093	0.212	0.732^**	1
支链淀粉	0.282	0.215	0.528^*	-0.093	-0.213	-0.732^**	-1.000^**	1

项目	主成分
项目	1	2	3	4	5	6	7	8
特征值	3.44	2.647	0.732	0.472	0.446	0.204	0.059	0.0000000637
方差贡献率/%	42.999	33.089	9.152	5.904	5.578	2.546	0.733	0.000000796
累计贡献率/%	42.999	76.088	85.239	91.143	96.721	99.267	100.000	100.000