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为探究不同肉色甘薯品种块根的产量和淀粉特性差异，本试验在大田生产条件下，选取白肉、黄肉、红肉和紫肉代表性甘薯品种各3个，对其块根产量和淀粉特性进行比较研究。结果表明，白肉甘薯品种具有最高的平均干率和平均薯干产量，紫肉品种的平均鲜薯产量最低。白肉甘薯品种具有最高的平均支链淀粉含量和总淀粉含量，紫肉品种的平均支链淀粉含量最低而平均直链淀粉含量最高。紫肉甘薯品种的平均峰值温度、起始温度和终止温度均最高，红肉品种的平均糊化焓、峰值温度和起始温度均最低。白肉品种的平均D [4,3]、D [3,2]、D [1,0]、Dx(10)、Dx (50)、Dx (90)值均最高。综上可知，白肉甘薯品种具有较高的薯干产量和总淀粉含量，其中济薯25和济薯36的块根干率和总淀粉含量均显著高于商薯19,济薯36的薯干产量显著高于商薯19,与济薯25无显著差异；白肉甘薯品种的总淀粉含量和支链淀粉含量均较高，是加工淀粉和制作粉条的适宜品种。该结论可为不同肉色甘薯品种的栽培和加工利用提供数据支持。
Abstract：In order to explore the differences in root tuber yield and starch characteristics among different flesh-colored sweet potato varieties, three representative varieties of each flesh color including white, yellow, red and purple were selected for the experiment in field conditions, and their root tuber yield and starch characteristics were compared. The results showed that the white-fleshed sweet potato variety had the highest average drying rate and average dried root tuber yield, while the purple-fleshed variety had the lowest average fresh root tuber yield. The white-fleshed sweet potato variety had the highest average amylopectin content and total starch content, while the purple-fleshed variety had the lowest average amylopectin content and the highest average amylose content. The average peak temperature, starting temperature and termination temperature of purple-fleshed sweet potato variety were the highest, while the average gelatinization enthalpy, peak temperature and starting temperature of red-fleshed variety were the lowest. The average values of D [4,3], D [3,2], D [1,0], Dx(10), Dx(50) and Dx(90) were the highest in white-fleshed variety. In conclusion, white-fleshed varieties had higher dried root tuber yield and total starch content. Among which, the drying rate and total starch content of Jishu 25 and Jishu 36 were significantly higher than those of Shangshu 19, and the dried root tuber yield of Jishu 36 was significantly higher than that of Shangshu 19, but had no significantly differentce from that of Jishu 25. The total starch content and amylopectin content of white-fleshed sweet potato varieties were higher, so they were suitable for processing starch and vermicelli. These conclusions could provide data support for cultivation, processing and utilization of different flesh-colored sweet potato varieties.
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基本信息:
DOI：10.14083/j.issn.1001-4942.2025.11.006
中图分类号:TS215
引用信息:
[1]罗冰璇,段文学,张海燕,等.不同肉色甘薯品种块根产量和淀粉特性比较[J].山东农业科学,2025,57(11):40-45.DOI:10.14083/j.issn.1001-4942.2025.11.006.
基金信息:
国家现代农业产业技术体系项目(CARS-10-B09); 山东省重点研发计划项目(2022TZXD0028,2023TZXD001-02)