Relationship Between Accumulation of Storage Substances and Formation of Eating Quality of Taro Corms

doi:10.11924/j.issn.1000-6850.casb2022-0658

Abstract

Abstract:

In order to verify the relationship between the accumulation of storage substances and the formation of eating quality of taro corms, this study selected two varieties of taros named Jingjiang ‘Xiangsha’ and Taixing ‘Xianghe’ as experimental materials, and compared the accumulation of starch, volatile components and other substances in the corms of the two varieties by resin semi-thin section, headspace gas chromatography-mass spectrometry and other methods. The eating quality of the two varieties of taros was also evaluated. The results showed that the water content of ‘Xianghe’ was higher, while its total starch content and amylose content were lower than ‘Xiangsha’. The average size of starch granule of ‘Xianghe’ was smaller than that of ‘Xiangsha’, and the peak of starch grain size distribution of the former one was between 1 and 2 μm, the other one had a peak of between 2 and 3 μm. 10 volatile components were mainly detected in ‘Xianghe’, and the proportion of linalool was as high as 48.82%. 28 volatile components were detected in ‘Xiangsha’, while most of them were colorless and odorless. The taste quality analysis found that the score of smell of ‘Xianghe’ was higher, while its scores of viscosity, hardness, appearance and taste were lower. In summary, the high content of volatile aromatic substances of ‘Xianghe’ resulted in its high score of smell. The low water content, high starch and amylose content, and high starch granule size of ‘Xiangsha’ resulted in its high scores of hardness, taste and high comprehensive score. The results showed that water content, starch content, amylose content and volatile component content of taro corms all affected the formation of eating quality of corms.

Key words: Colocasia esculenta L. Schott, starch, volatile component, storage substance, eating quality

SUN Ziyi, ZHANG Erjin, JIANG Weijie, YU Xurun, XIONG Fei, RAN Liping. Relationship Between Accumulation of Storage Substances and Formation of Eating Quality of Taro Corms[J]. Chinese Agricultural Science Bulletin, 2023, 39(12): 131-138.

Figures/Tables 6

References 30

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芋品种	含水量/%	总淀粉含量/%	直链淀粉含量/%
香荷芋	78.63±1.22^a	65.95±2.02^a	5.00±0.72^b
香沙芋	73.96±0.58^b	75.23±2.31^b	8.11±0.12^a

芋品种	含水量/%	总淀粉含量/%	直链淀粉含量/%
香荷芋	78.63±1.22^a	65.95±2.02^a	5.00±0.72^b
香沙芋	73.96±0.58^b	75.23±2.31^b	8.11±0.12^a

芋品种	气味(10)	粘度(15)	硬度(15)	外观(10)	口感(50)	综合得分(100)
香荷芋	8.38±1.06^a	12.29±1.49^a	11.17±1.55^b	7.83±0.82^b	38.96±4.89^b	78.63±6.32^b
香沙芋	7.75±0.90^b	11.50±1.56^b	12.46±1.06^a	8.54±0.59^a	43.54±4.77^a	83.80±5.79^a

芋品种	气味(10)	粘度(15)	硬度(15)	外观(10)	口感(50)	综合得分(100)
香荷芋	8.38±1.06^a	12.29±1.49^a	11.17±1.55^b	7.83±0.82^b	38.96±4.89^b	78.63±6.32^b
香沙芋	7.75±0.90^b	11.50±1.56^b	12.46±1.06^a	8.54±0.59^a	43.54±4.77^a	83.80±5.79^a