Abstract: The raw material variety was an important influence factor in processing technology choice and quality of purple sweetpotato granules, study on the relationship between taste indicates and nutritional components would provide the quality indicate basis for breeding of processing special varieties of purple sweetpotato granules. In this paper, the anthocyanin content, dry matter content, soluble sugar and reducing sugar content in steamed root tuber were detected in 276 purple sweetpotato strains, the mealiness and viscosity affected by anthocyanin, dry matter, and steamed root tuber sugar were studied with correlation and regression analysis, and the breeding advantages, difficulties, and strategies had also been studied. The results showed that mealiness was a highly significant negative correlation with viscosity in steamed root tuber, Dry matter was the most important influence factor to mealiness and viscosity, and soluble sugar in steamed root tuber had a very significant impact on mealiness and viscosity, in which, reducing sugar was 5.84 times that of the non-reducing sugar in the degree of negative effects on mealiness, and was 1.60 times that of the non-reducing sugar in the degree of negative effects on viscosity. Anthocyanin was a highly significant positive correlation with dry matter, being a very significant adverse impact on soluble sugar and reducing sugar with a significant adverse impact on the formation of non-reducing sugar in steamed root tuber. Then it was conducive to quality polymerize of high anthocyanin, high dry matter, and low sugar in steamed root tuber. Dry matter content of the variety for granules processing required over 34.40%, and probability of its breeding in the test group was only 2.54%. It was concluded that the breeding quality indicates of processing special varieties were anthocyanin content, dry matter content, and soluble sugar content in steamed root tuber, and its better breeding strategies were general cross-breeding between high anthocyanin parents with dry matter and non-purple parents with high dry matter and low sugar in steamed root tuber, or between purple parents with high anthocyanin and high dry matter.

Key words: purple sweet potato, granules, quality indicate, breeding, anthocyanin, sugar, dry matter content

摘要： 紫甘薯原料品种是影响紫甘薯全粉加工工艺选择和全粉质量的重要因素,研究紫甘薯食味指标与营养成分的关系可以为紫甘薯颗粒全粉专用品种选育提供品质指标依据.本文测定了276份紫甘薯品系的花青素含量、干物率、熟薯的可溶性糖和还原糖含量、粉度、黏度,用相关性和回归分析研究了花青素、干物率、熟薯糖分对紫甘薯薯泥的粉度及黏度影响,并分析了紫甘薯颗粒全粉专用品种选育的优势、难点和策略.结果表明,紫甘薯薯泥粉度与黏度存在极显著的负相关;干物率是影响薯泥粉度和黏度的最重要因素;熟薯糖分对薯泥粉度和黏度有极显著的影响,熟薯还原糖对薯泥粉度的负面影响是非还原糖的5.84倍,对薯泥黏度的有利影响是非还原糖的1.60倍.花青素与干物率呈极显著的正相关,并对熟薯可溶性糖及其还原糖的形成有极显著的不利影响,对熟薯非还原糖的形成有显著的不利影响,这有利于紫甘薯聚合高花青素、高干物率、低熟薯糖分品质性状的选育;全粉加工品种的干物率要求在34.40%以上,且本试验群体的品种选育机率仅2.54%.本研究提出花青素含量、干物和热薯可溶糖含量是紫甘薯颗粒全粉专用品种的育种品质指标,选择高花青素、高干物率亲本与高干物率、低熟薯糖分非紫薯亲本杂交,或者与高花青素、高干物率亲本杂交,是获得紫甘薯颗粒全粉专用品种更高效的常规杂交育种策略.

关键词: 紫甘薯, 颗粒全粉, 品质指标, 育种, 花青素, 糖分, 干物率