Scientia Agricultura Sinica ›› 2021, Vol. 54 ›› Issue (1): 34-45.doi: 10.3864/j.issn.0578-1752.2021.01.003

• CROP GENETICS & BREEDING·GERMPLASM RESOURCES·MOLECULAR GENETICS • Previous Articles     Next Articles

Analysis on the Characteristics of Soluble Sugar Components in Sweetpotato Storage Root and Its Relationship with Taste

SHEN ShengFa(),XIANG Chao,WU LieHong(),LI Bing,LUO ZhiGao   

  1. Institute of Crops and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021
  • Received:2020-05-21 Accepted:2020-07-06 Online:2021-01-01 Published:2021-01-13
  • Contact: LieHong WU E-mail:3398809937@qq.com;zwsgsz@mail.zaas.cn

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Abstract:

【Objective】The soluble sugar content in sweetpotato storage root is an important indicator of edible quality and processing performance. The study on the characteristics of soluble sugar components and their relationship with edible quality can help to understand the changes of soluble sugar components and their influence on taste during processing, providing a basis for the selection of varieties for table use and processing, and breeding and utilization of germplasm resources for special use. 【Method】 The content of soluble sugar components in raw and steamed storage roots of 102 sweetpotato germplasm were determined by high performance liquid chromatography with evaporative light scattering detector (HPLC-ELSD). The characteristics were analyzed according to dry matter content types, and correlation and stepwise linear regression were used to analyze the relationship between soluble sugar components and taste and their contribution to edible quality. 【Result】 There were four soluble sugars of fructose, glucose, sucrose and maltose in both raw and steamed storage roots. In the raw storage root, the sucrose content was the highest, with an average content of 25.79 mg·(g·FW)- 1, accounting for 45.31% of the soluble sugar. The fructose and glucose content were similar and closely related, and the fitting equation for fructose content (y) and glucose content (x) was y = 0.807x + 1.275. The maltose content was the lowest, with an average content of 6.79 mg·(g·FW)-1, which only accounts for 11.92% of the soluble sugar. The content of soluble sugar in raw storage root mainly depended on the fructose and glucose content. Generally, the varieties with low dry matter content had higher content of soluble sugar and fructose in raw storage root, and the biochemical sweetness was better. During the process of steaming, the changes of soluble sugar content were mainly due to the production of a large number of maltose, which increased from 0.96-24.67 mg·(g·FW)-1 of raw root to 14.80-136.16 mg·(g·FW)-1. The content of soluble sugar in steamed storage root was determined by the maltose content, and the variety types with medium or high dry matter content had higher content of soluble sugar and maltose. The improvement of taste quality mainly attributed to the increasing soluble sugar content during the process of steaming. Maltose, fructose and sucrose were the important factors affecting the taste quality, and maltose contributed nearly 50% to the increase of taste quality, particularly to the flavor and texture. Fructose content contributed the most to the viscosity while sucrose contributed more to the texture than fructose. 【Conclusion】 The content of soluble sugar and fructose in raw storage root was an important indicator to evaluate the sweetness of raw sweetpotato. The content of soluble sugar and maltose in steamed storage root was an important indicator to evaluate the edible quality of sweetpotato. Maltose, fructose and sucrose were the important soluble sugar components that determined the edible quality and processing performance of sweetpotato. In this study, 11 sweetpotato germplasm with specific soluble sugar in storage root was selected.

Key words: sweetpotato, germplasm resource, soluble sugar component, edible quality, correlation

Fig. 1

Distribution of dry matter content of the test group"

Table 1

The content of soluble sugar components in raw and steamed storage roots of different dry matter content types"

类型
Type		 项目
Item		 生薯Raw (mg·(g·FW)-1) 熟薯Steamed (mg·(g·FW)-1)
Fru Glu Suc Mal Sol Fru Glu Suc Mal Sol
试验群体
Test group		 最小值Min 1.82 1.58 6.49 0.92 34.27 1.88 1.09 7.24 14.80 56.70
最大值Max 26.05 30.46 59.21 24.67 82.99 25.14 27.09 60.23 136.16 172.95
平均值Mean 11.58 12.76 25.79 6.79 56.91 10.09 10.75 26.38 63.85 111.07
变异系数CV(%) 50.46 55.35 37.93 61.08 15.50 53.99 57.73 38.36 43.80 21.92
比例Proportion (%) 20.34 22.43 45.31 11.92 100.00 9.08 9.68 23.75 57.49 100.00
低干物率
Low dry matter
content		 最小值Min 9.75 10.05 7.90 0.92 45.18 8.30 8.35 8.35 14.80 56.70
最大值Max 26.05 30.46 59.21 10.13 82.99 25.14 27.09 60.23 82.03 138.44
平均值Mean 16.86 18.63 23.17 4.00 62.67 14.87 15.79 24.08 46.35 101.08
变异系数CV(%) 23.87 28.01 44.81 53.85 11.57 29.48 31.49 44.51 36.34 16.55
比例Proportion (%) 26.91 29.73 36.98 6.38 100.00 14.71 15.62 23.82 45.85 100.00
中干物率
Medium dry
matter content		 最小值Min 1.82 1.58 12.41 3.00 38.55 1.92 1.42 11.64 28.15 65.33
最大值Max 19.60 26.28 41.05 14.12 71.26 17.78 21.43 44.68 121.62 162.76
平均值Mean 11.29 12.85 25.29 7.26 56.69 9.82 10.91 25.56 70.70 117.00
变异系数CV(%) 38.63 44.42 29.53 45.51 13.61 39.83 44.94 29.63 37.49 21.43
比例Proportion (%) 19.92 22.66 44.61 12.81 100.00 8.39 9.33 21.85 60.43 100.00
高干物率
High dry
matter content		 最小值Min 2.33 2.33 6.49 2.48 34.27 1.88 1.09 7.24 18.93 66.53
最大值Max 15.32 21.22 43.34 24.67 64.99 12.53 16.86 47.21 136.16 172.95
平均值Mean 6.75 7.14 28.60 9.11 51.60 5.73 5.87 29.10 75.88 116.59
变异系数CV(%) 49.04 59.71 34.12 49.29 14.21 49.53 61.58 35.46 38.18 22.99
比例Proportion (%) 13.08 13.83 55.42 17.66 100.00 4.91 5.04 24.96 65.09 100.00

Fig. 2

The content difference of soluble sugar components between before and after steaming at group level Different letters indicated significant difference (P<0.05)"

Table 2

Content increment of soluble sugar components after steaming"

组分
Component		 增量Increment (mg·(g·FW)-1) 正向增量Positive increment
最小值
Min		 最大值
Max		 平均值
Mean		 含量占比
Proportion of content (%)		 品种数
No. of variety		 品种数占比
Proportion of variety No. (%)
Fru -4.95 1.86 -1.46 -1.40 15 14.71
Glu -6.42 2.04 -1.97 -1.90 8 7.84
Suc -6.03 8.80 0.64 0.51 60 58.82
Mal 5.21 122.41 57.51 49.41 102 100.00
Sol -3.46 123.94 54.73 46.62 101 99.02

Table 3

Correlation coefficient between soluble sugar components, dry matter content, and taste"

品质性状
Quality trait		 生薯Raw 熟薯Steamed 干物率
Dry matter
content		 食味Taste
Fru Glu Suc Mal Sol Bcs Fru Glu Suc Mal Sol Bcs Swe Vis Tex Fra Fib
生薯
Raw		 Glu 0.976**
Suc -0.624** -0.623**
Mal -0.517** -0.507** 0.155
Sol 0.509** 0.518** 0.269** -0.107
Bcs 0.742** 0.732** 0.049 -0.437** 0.927**
熟薯
Steamed		 Fru 0.974** 0.947** -0.592** -0.504** 0.509** 0.734**
Glu 0.960** 0.978** -0.607** -0.510** 0.507** 0.722** 0.975**
Suc -0.584** -0.589** 0.953** 0.188 0.287** 0.065* -0.535** -0.560**
Mal -0.393** -0.353** -0.099 0.540** -0.399** -0.538** -0.394** -0.351** -0.097
Sol -0.232* -0.189 -0.005 0.456** -0.096 -0.243* -0.203* -0.162 0.042 0.931**
Bcs 0.346** 0.362** 0.037 0.017 0.568** 0.517** 0.422** 0.426** 0.154 0.331** 0.647**
干物率
Dry matter content		 -0.810** -0.774** 0.280** 0.599** -0.565** -0.769** -0.787** -0.764** 0.265** 0.541** 0.361** -0.267**
食味
Taste		 Swe -0.080 -0.053 0.170 0.308** 0.238* 0.093 -0.070 -0.039 0.135 0.563** 0.677** 0.567** 0.101
Vis 0.317** 0.328** -0.177 -0.037 0.259** 0.279** 0.301** 0.332** -0.235* 0.392** 0.504** 0.541** -0.274** 0.684**
Tex -0.235* -0.213* 0.187 0.366** 0.052 -0.100 -0.226* -0.197* 0.144 0.643** 0.698** 0.445** 0.251* 0.827** 0.673**
Fra -0.141 -0.108 0.084 0.298** 0.053 -0.065 -0.128 -0.092 0.045 0.649** 0.712** 0.486** 0.193 0.875** 0.654** 0.817 **
Fib 0.138 0.131 -0.078 -0.018 0.101 0.115 0.143 0.130 -0.073 0.235* 0.304** 0.327** -0.044 0.464** 0.380** 0.416** 0.537**
Tts -0.014 0.008 0.077 0.247* 0.199* 0.091 -0.014 0.017 0.029 0.604** 0.707** 0.576** 0.060 0.957** 0.785** 0.855** 0.917** 0.543**

Table 4

Correlation coefficient between dry matter content and soluble sugar and taste in different dry matter content types"

类型 熟薯Steamed 食味Taste
Type Fru Glu Suc Mal Sol Swe Vis Tex Fra Tts
低干物率和中干物率 -0.661** -0.617** 0.23 0.626** 0.496** 0.306* 0.231 0.557** 0.429** 0.324**
Low and medium dry matter content
高干物率 High dry matter content -0.372* -0.385* 0.019 0.277 0.216 -0.006 -0.203 -0.111 -0.03 -0.025

Table 5

Contribution rate of soluble sugar increment to taste after steaming"

食味指标
Taste index		 最优标准化回归方程
Optimal standardized regression equation		 偏相关系数Partial correlation coefficient 贡献率Contribution rate(%)
x1 x2 x1 x2
Tts y = 76.817+1.567x1+2.418x2 0.548** 0.707** 39.32 60.68
Swe y = 76.606+1.418x1+2.016x2 0.564** 0.692** 41.29 58.71
Vis y = 75.762+2.444x1+3.000x2 0.459** 0.531** 44.89 55.11
Tex y = 77.319+1.240x1+2.599x2 0.445** 0.718** 32.30 67.70
Fra y = 77.378+1.134x1+2.341x2 0.423** 0.689** 32.63 67.37

Table 6

Contribution rate of soluble sugar increment to taste in steamed storage root"

食味指标
Taste index		 最优标准化回归方程
Optimal standardized regression equation		 偏相关系数Partial correlation coefficient 贡献率Contribution rate (%)
Fru (x1) Suc (x3) Mal (x4) Fru (x1) Suc (x3) Mal (x4)
Tts y = 77.053+1.676x1+1.206x3+2.644x4 0.494** 0.398** 0.716** 30.33 21.82 47.85
Swe y = 76.796+1.276x1+1.161x3+2.118x4 0.432** 0.419** 0.672** 28.01 25.49 46.50
Vis y = 76.198+3.961x1+1.259x3+3.818x4 0.626** 0.261** 0.662** 43.83 13.93 42.24
Tex y = 77.527+1.192x1+1.359x3+2.762x4 0.374** 0.438** 0.730** 22.44 25.58 51.99
Fra y = 77.548+1.055x1+0.893x3+2.436x4 0.330** 0.300** 0.678** 24.06 20.37 55.57

Table 7

The content of main soluble sugar components and taste in 11 special germplasm"

种质名称
Germplasm name		 干物率
Dry matter content (%)		 生薯Raw 熟薯Steamed 食味
Taste
Fru
(mg·(g·FW)-1)		 Suc
(mg·(g·FW)-1)		 Sol
(mg·(g·FW)-1)		 Bcs Mal
(mg·(g·FW)-1)		 Sol
(mg·(g·FW)-1)		 Bcs
雪梨番薯
Xuelifanshu		 19.24 26.05 12.13 68.63 78.71 28.17 93.04 85.46 75.3
南瓜番薯
Nanguafanshu		 21.02 24.31 17.57 68.70 78.44 16.63 86.77 87.35 77.3
浙薯81
Zheshu 81		 22.81 10.04 59.21 82.99 85.55 25.68 103.45 90.21 76.7
蜜东
Midong		 27.77 11.87 17.80 47.40 48.95 121.62 157.55 81.64 81.3
金瓜番薯
Jinguafanshu		 26.45 12.52 33.42 67.18 67.86 82.46 146.50 98.04 81.7
心香
Xinxiang		 31.56 11.15 24.30 53.08 54.52 97.76 144.83 85.51 83.3
梓桐黄心
Zitonghuangxin		 35.25 8.68 15.48 41.23 39.90 129.71 160.32 79.46 83.0
浙薯13
Zheshu 13		 38.42 4.01 27.43 49.01 41.93 136.16 172.95 86.43 82.7
杭州番薯
Hangzhoufanshu		 34.54 4.09 43.34 64.52 57.66 18.93 70.81 60.07 72.0
苋菜番薯
Xiancaifanshu		 31.30 4.89 40.90 56.99 55.22 21.76 66.53 54.07 73.3
武义白心
Wuyibaixin		 30.52 11.29 6.49 34.72 35.38 64.65 87.00 49.31 72.3
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