Abstract: 【Objective】The comprehensive evaluation of texture qualities of potato tubers not only are beneficial to the subdivision of processing quality traits and accurately locate purpose of potato, but also assist breeders screening new varieties, and accelerate the development of potato products.【Method】Potato cultivated varieties were selected as the research samples. Puncture, TPA compression and shear methods were chosen to analyze the texture parameters. These included puncture distance, puncture initial force, puncture speed, compression deformation, compression speed, compression interval time, compression initial force, shear initial force and speed. The texture indexes of eight varieties were measured under the optimal texture analyzer parameters setting, then the correlation among the texture parameters and the evaluation of optimal texture parameters were analyzed. 【Result】Optimal parameters of fresh tuber puncture: cylindrical metal probe (TMS 2 mm Steel), 2 mm puncture distance and, 2.5 N initial force, 50 mm·min^-1 detection speed. The optimal test factors of TPA compression (fresh/steamed): the cylinder sample for fresh and steamed tubers both ranged in the diameter and height from 10 mm to 15 mm, no significant difference was examined among three probe selection in the fresh tubers. Cylindrical aluminum probe (TMS 36.0 mm Aluminum Cylinder) was the optimal type for steamed tubers probe. The optimal parameters (fresh/steamed): 50% and 60% deformation, 60 mm·min^-1 and 80 mm·min^-1 detection speed, 6 s and 10 s interval time, both 0.7 N initial force. The optimal shear parameters (fresh/steamed): the length, width and height of the cuboid sample were 30 mm, 15 mm, and 10 mm, respectively. The probe type was light single knife probe (TMS Perspex Knife Edge), with both 60 mm·min^-1 detection speed, and 1 N and 0.5 N initial force. They’re existed significant correlation between springiness and the peel crispness, no significant correlation among the other texture parameters of TPA compression and shear. They’re existed significant positive correlation among puncture, TPA compression and shear texture parameters (0.410-0.959) in fresh tubers. There also existed significant positive correlation between TPA compression and shear texture parameters (0.441-0.952) in steamed tubers. 【Conclusion】Puncture, TPA compression and shear methods were suitable for the samples evaluation of the quality of fresh tubers. The indexes of peel hardness, peel brittleness, TPA hardness, cohesiveness, chewiness, shear hardness can be chosen as important parameters to compare differences of texture. TPA compression and shear methods were suitable for the sample’s evaluation of the quality of steamed tubers. The indexes of TPA hardness, adhesiveness, cohesiveness, springiness, chewiness, shear hardness can be chosen as important parameters to compare differences of texture.

Key words: Solanum tuberosum, texture analyzer parameter, puncture, TPA compression, shear