Crops ›› 2024, Vol. 40 ›› Issue (5): 188-193.doi: 10.16035/j.issn.1001-7283.2024.05.027

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Effects of Tuber Weight on Processing Quality of Different Starch Type Potatoes

Li Yong(), Yang Huanchun, Lin Chun, Zheng Lanyan, Yang Yi, Li Jingwen, Bai Guanglan, Pan Qinghua   

  1. College of Agriculture, Anshun University, Anshun 561000, Guizhou, China
  • Received:2023-08-30 Revised:2024-02-08 Online:2024-10-15 Published:2024-10-16

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Abstract:

In order to investigate the effect of tuber weight on the processing quality of different starch type potatoes, high-starch varieties Kexin 27, Vilas and Annongshu 1 and low-starch varieties Holland 15 and Longyushu 1 were selected as experimental materials, and tuber weights were set at 25, 50, 100, 150 and 200 g. The processing quality indexes such as dry matter content, starch content and reducing sugar content of tubers with different weights were determined, and the differences of processing quality among tubers with different weights were analyzed. The results showed that the dry matter contents and starch contents of high- starch varieties Kexin 27, Vilas and Annongshu 1 increased with the tuber weight increasing from 25 to 150 g. The above indexes were no significant change at 150-200 g. When the tuber weight of Holland 15 and Longyushu 1 were 25-100 g, the dry matter content and starch content increased with the increase of tuber weight, and there was no significant change at 100-200 g. When the tuber weight of high-starch varieties (Kexin 27, Vilas and Annongshu 1) were 25-200 g, the reducing sugar content decreased with the tuber weight increasing. On the other hand, the lowering sugar concentration remained consistently at a high level when the tuber weight of the low-starch types (Holland 15 and Longyushu 1) were 25-200 g. In conclusion, high-starch potato varieties weighing 150-200 g could improve tuber quality.

Key words: Potato, Tuber weight, Dry matter content, Starch content, Reducing sugar content

Table 1

Variance analysis of dry matter content of potato tuber"

变异来源Source of variation 平方和SS 自由度df 均方MS F值F-value
品种Variety 564.5573 4 141.1393 497.4370**
块茎重量Tuber weight 304.4293 4 76.1073 268.2350**
品种×块茎重量Variety×tuber weight 19.5333 16 1.2208 4.3030**
误差Error 14.1867 50 0.2837 －
总变异Total variation 902.7067 74 － －

Table 2

The difference of processing quality of different starch potato tubers %"

品种Variety 干物质含量Dry matter content 淀粉含量Starch content (FW) 还原糖含量Reducing sugar content (FW)
克新27号Kexin 27 24.5±1.7a 17.9±1.6a 0.2±0.1c
维拉斯Vilas 24.6±2.9a 16.7±2.6b 0.1±0.1e
安农薯1号Annongshu 1 23.7±2.0b 16.5±1.9b 0.2±0.1d
荷兰15号Holland 15 17.8±2.3d 11.6±2.1d 0.2±0.0b
龙渝薯1号Longyushu 1 19.8±1.9c 13.3±1.5c 0.3±0.0a

Table 3

The difference of dry matter contents in different weight tubers of different starch type potatoes %"

块茎重量
Tuber weight (g)		 克新27号
Kexin 27		 维拉斯
Vilas		 安农薯1号
Annongshu 1		 荷兰15号
Holland 15		 龙渝薯1号
Longyushu 1
25 22.1±0.2d 20.2±0.9d 20.2±0.8d 14.6±0.6c 17.2±0.3c
50 23.1±0.2c 22.8±0.8c 23.3±0.3c 15.9±0.1b 18.4±0.3b
100 25.1±0.3b 25.6±0.2b 24.2±0.3b 19.2±0.1a 20.7±0.3a
150 25.7±0.3a 27.4±0.8a 25.2±0.6a 20.0±0.2a 21.6±0.3a
200 26.4±0.6a 27.1±0.3a 25.5±0.6a 19.5±0.3a 21.4±0.9a

Table 4

Analysis of variance of starch content in potato tuber"

变异来源Source of variation 平方和SS 自由度df 均方MS F值F-value
品种Variety 412.8125 4 103.2031 239.7100**
块茎重量Tuber weight 231.2912 4 57.8228 134.3050**
品种×块茎重量Variety×tuber weight 16.0275 16 1.0017 2.3270*
误差Error 21.5267 50 0.4305 －
总变异Total variation 681.6579 74 － －

Table 5

The difference of starch contents in different weight tubers of different starch type potatoes %"

块茎重量
Tuber weight (g)		 克新27号
Kexin 27		 维拉斯
Vilas		 安农薯1号
Annongshu 1		 荷兰15号
Holland 15		 龙渝薯1号
Longyushu 1
25 15.9±0.7c 13.1±0.9d 13.4±0.4d 8.5±0.4c 11.3±1.1b
50 16.5±0.4c 14.8±0.9c 15.9±0.8c 10.1±0.6b 12.3±0.5b
100 18.2±0.3b 17.6±0.5b 17.0±0.4bc 13.1±0.4a 14.0±0.2a
150 19.7±0.3a 19.1±1.3a 17.8±0.2a 13.2±1.0a 14.5±0.4a
200 19.1±0.2a 18.9±1.0ab 18.4±0.6a 13.2±0.5a 14.5±0.7a

Table 6

Variance analysis of reducing sugar content in potato tuber"

变异来源Source of variation 平方和SS 自由度df 均方MS F值F-value
品种Variety 0.1878 4 0.0470 116.2160**
块茎重量Tuber weight 0.0804 4 0.0201 49.7390**
品种×块茎重量Variety×Tuber weight 0.0823 16 0.0051 12.7340**
误差Error 0.0202 50 0.0004 －
总变异Total error 0.3707 74 － －

Table 7

The difference of reducing sugar content in different weight tubers of different starch type potatoes %"

块茎重量
Tuber weight (g)		 克新27号
Kexin 27		 维拉斯
Vilas		 安农薯1号
Annongshu 1		 荷兰15号
Holland 15		 龙渝薯1号
Longyushu 1
25 0.280±0.020a 0.263±0.006a 0.207±0.015a 0.247±0.025a 0.270±0.040a
50 0.240±0.040b 0.143±0.007b 0.200±0.012a 0.240±0.010a 0.257±0.025a
100 0.180±0.030c 0.097±0.021c 0.180±0.010ab 0.240±0.006a 0.273±0.015a
150 0.160±0.010c 0.090±0.010c 0.153±0.006b 0.230±0.010a 0.280±0.040a
200 0.110±0.010d 0.080±0.011c 0.070±0.011c 0.223±0.027a 0.290±0.010a
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