马铃薯薯条色泽和质地特性及薯条加工型品系筛选

doi:10.3864/j.issn.0578-1752.2017.22.002

Abstract

Abstract: 【Objective】 French fries are the main important potato processing products. The compositions of potato tuber are effected by storage environments after harvest. The change of the tuber compositions affects the features of physio-chemical characteristics of in tubers resulted in potato processing colour and texture. The French fry quality of potato should be analyzed and classified according to the commercially processing criteria. Firstly, screening of French fries processing potato lines according to agronomic traits in fields. Then, analyzing potato tuber processing colour and texture qualities from varieties and advanced lines according to current consumption habits and market demand. The above standards are important required for French fry varieties screening purpose. 【Method】Selection at an early breeding stage, characteristics with agronomic traits such as yield, tuber size, tuber shape, tuber colour, eye depth, tuber length, tuber width, ratio of tuber length to width, diseases resistance and commodity rate were evaluated based on three different locations in three years. Fourteen potato varieties and lines were selected for French fry qualities test after storage for 0, 60, and 120 days at 4℃ and 25℃, respectively. The contents of dry matter, starch, total glycoalkaloid, sucrose, reducing sugars, free amino acids, chlorogenic acid, ascorbic acid, citric acid were measured. In addition, the French fry colour change, the tuber and French fry hardness were determined and analyzed. A correlation analysis was conducted to determine the correlation coefficient between the content of starch and the hardness. 【Result】In regard to tuber shape, the processing standard for French fry is long to long-oval. A longaxis to transverse-axis ratio greater than 1.5:1 is acceptable. The ratios refer to variety characteristics as a mean value, not to natural variations in shape which may occur within a variety. Tubers should be uniform and not excessively disfigured by secondary growth, enfolded ends or growth cracks. The values of ΔE reflected the change of French fry colour under different storage environments. The correlation analysis indicated that the changes of colour were caused mainly by fructose, glucose, and secondly by chlorogenic acid. The content of ascorbic acid was correlated only with brightness colour parameter, L value. The content of fructose, glucose, sucrose, chlorogenic acid had a positive significant correlation with a and b values. There was a positive correlation between hardness and tuber starch content in fresh tuber and French fry. The decrease of hardness was caused mainly by the water loss and starch degradation. 【Conclusion】The present results indicated that after field agronomic traits screening, colour and texture evaluation under different storage environments, the varieties Russet Burbank, Shepody and lines 0719-32, 0716-39 are the better French fry processing potato varieties and lines.

Key words: Solanum tuberosum; processing quality, colour, texture, hardness

LIU Juan, LIANG YanChao, YU Bin, LI Cheng, WANG YuPing, CHENG LiXiang, ZHANG Feng. Screening for French Fries Processing Potato Lines According to Colour Qualities and Properties[J].Scientia Agricultura Sinica, 2017, 50(22): 4247-4265.

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Screening for French Fries Processing Potato Lines According to Colour Qualities and Properties

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