甘薯块根可溶性糖组分特征及其与食味的关联分析

沈升法,项超,吴列洪,李兵,罗志高

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

表4 不同干物率类型中干物率与可溶性糖及食味的相关系数

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	-0.661**	-0.617**	0.23	0.626**	0.496**	0.306*	0.231	0.557**	0.429**	0.324**
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