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浙江省甘薯种质资源的品质鉴定与聚类分析
沈升法,项超,吴列洪,李兵,罗志高
0
(浙江省农业科学院作物与核技术利用研究所, 杭州310021)
摘要:
开展甘薯种质资源的品质鉴定评价,可以系统地了解种质的营养价值、食用品质和加工性能,为甘薯生产的品种 选择和种质资源的育种利用提供依据。对2017-2019 年浙江省第三次全国农作物种质资源普查与收集行动中征集的62 份甘薯 种质进行了干物率、胡萝卜素含量、生薯和熟薯可溶性糖含量以及食味的测定,并进行了品质性状的主成分和系统聚类分析。 结果表明,在参试种质中,有高干物率品种24 份,胡萝卜素含量≥5mg·100g-1 FW 的品种5 份,生薯可溶性糖含量超过水果 甘薯‘六十日’的品种7 份,熟薯麦芽糖含量超过迷你甘薯‘心香’的品种6 份。生薯和熟薯均含有果糖、葡萄糖、蔗糖和 麦芽糖。在生薯中蔗糖含量最高,平均含量为27mg·g-1 FW,占可溶性糖的47.49%。在熟薯中麦芽糖含量最高,麦芽糖与可 溶性糖含量高度相关(r = 0.925)。食味与熟薯可溶性糖和还原糖含量、胡萝卜素含量呈极显著正相关,与生薯可溶性糖含 量呈显著正相关。主成分F1、F2、F3、F4 分别与食用品质、淀粉和油炸薯片加工性能、蔗糖含量有关,可以代表94.15%的 甘薯品质变量信息。系统聚类表明,参试种质的品质类型可以分为Ⅰ、Ⅱ、Ⅲ 3 大类和Ⅰ-A、Ⅰ-B、Ⅱ-C、Ⅱ-D、Ⅲ-E、Ⅲ -F 6 小类,依用途可以简要归类为:淀粉型23 份,粮饲兼用型19 份,优质食用型16 份,油炸薯片型4 份。总之,浙江省 甘薯种质资源以淀粉型和粮饲兼用型为主,品质类型丰富,在鲜食及淀粉、全粉、薯脯、油炸薯片加工等用途上有较好的利 用价值。
关键词:  甘薯  种质资源  品质鉴定  聚类分析
DOI:10.13430/j.cnki.jpgr.20200608004
投稿时间:2020-06-08修订日期:2020-06-19
基金项目:浙江省农业(粮食)新品种选育重大科技专项(2016C02050-7-7);浙江省物种品种资源保护费项目(111721301354052231-1-4)
Quantification and Cluster Analysis of Quality-related Traits in Sweetpotato Germplasm Resources in Zhejiang Province
SHEN Sheng-fa, XIANG Chao, WU Lie-hong, LI Bing, LUO Zhi-gao
(Institute of Crops and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021)
Abstract:
Within this study, the phenotypic variations of the quality-related traits were investigated using 62 sweetpotato germplasm resources, which were collected under the frame of the Third National Crop Germplasm Resourses Investigation&Collection Action in Zhejiang province from 2017 to 2019. These traits include the contents of dry matter, carotene and soluble sugars in raw and cooked roots, and taste, followed by statistical analysis using the principal components and systematic cluster analysis. The results showed that 24 accessions were found with high dry matter content, five with carotene content over 5mg·100g-1 FW, seven with soluble sugar content in raw root exceeding that of elite fruit sweetpotato variety ‘Liushiri’, and six with maltose content in cooked root exceeding that of mini-sweetpotato variety ‘Xinxiang’. Soluble sugars including fructose, glucose, sucrose and maltose were detected in both raw and cooked roots. Especially in raw root, the sucrose was found to be highest, with an average content of 27mg·g-1 FW, accounting for 47.49% of the soluble sugar. Relatively, the maltose was the most abundant in cooked roots, and highly associated to the soluble sugar (r = 0.925). The contents of soluble sugar, reducing sugar and carotene in cooked roots were positively correlated with taste (P < 0.01), while soluble sugar content in raw root was positively correlated with taste with taste (P < 0.05). The principal components F1, F2, F3 and F4 were related to edible quality, processing performance of starch and fried chip and sucrose content respectively, which contributed to 94.15% of the variable information of sweetpotato quality. System clustering showed that the quality types of the test germplasm could be divided into three major categories (I, II, III), represented by six sub-categories (I-A, I-B, II-C, II-D, III-E and III-F). These accessions, considering the end-use, were categorized: starch type (23 accessions), food and feed dual-use type (19), high quality edible type (16), fried chip type (4). Collectively, the sweetpotato germplasm resources from Zhejiang province were found with an over-representation regarding the starch and food/feed dual-use types, and these germplasms provided a basis in breeding for elite varieties, used for stable food, starch production, whole powder, baked sweetpotato, fried chip, etc.
Key words:  sweetpotato  germplasm resources  quality identification  cluster analysis