摘要
为筛选不同用途的马铃薯品种,对贵州两个主产区的同地块、同生长期的29个马铃薯样品进行物理和化学品质分析。结果表明:不同产区和不同品种的马铃薯在物理感官特性和化学成分上存在显著差异。其中,适宜作菜用的马铃薯主要有费乌瑞它(威宁)、波选4号和全紫马铃薯2号等;适宜作薯片和薯条加工的马铃薯主要有大西洋和高原红等;适宜作为淀粉加工的马铃薯主要有合作88(四格)和洋人洋等。
The physical and chemical quality of 29 potato samples from the same field with the same growth period of two main potato producing areas were analyzed to screen potato varieties for different utilization.The results showed that there were significant difference in physical sensory property and chemical components of potato samples between different producing areas and different potato varieties.Favorita（Weining）,Boxuan-4 and Quanzi-2 varieties are suitable for vegetable,Atlantic and Gaoyuanhong varieties are suitable for chips and fries,and Hezuo 88 and Yangrenyang varieties are suitable for starch processing.
出处
《贵州农业科学》
CAS
北大核心
2010年第11期24-28,共5页
Guizhou Agricultural Sciences
基金
贵州省科技重大专项[黔科合重大专项(2008)6009]
六盘水市科技局项目"马铃薯产业化深加工关键配套技术研究"(52020-07-008)
关键词
马铃薯
品质
利用
potato
quality
utilization
