Abstract: In order to study the edible quality differences of sweet potatoes with various carotenes under early harvest cultivation, the content and taste index of carotene, dry matter, soluble sugar and reducing sugar were determined from 60 strains by early harvest cultivation test. In addition, the difference in nutrition and taste of different carotene groups, tuber swell types, and dry matter types were compared, and the correlations between nutritional composition, taste, and yield traits of tuber were analyzed. The results showed that reducing sugar content and taste of cooked potatoes had certain advantages in high carotene group, and the advantage of viscosity was very significant in taste index. In high carotene group, nutrition and taste of early swelling type were significantly better than late swelling type, and its taste was comparable to early swell type in medium carotene group, significantly better than early swelling type in low carotene group. The sugar in cooked storage root and taste of medium dry matter type in high carotene group were comparable to medium dry matter type in medium carotene group, significantly better than other dry matter type in different carotene groups. The taste of orange-fleshed sweet potato was mainly related to its soluble sugar content in cooked tuber and characteristics of tuber swelling. In brief, under early harvest cultivation, sweet potato with high carotene could bring about good performance of edible quality, and the varieties with root early swelling, medium dry matter content and soluble sugar content of more than 12% in cooked tuber should be selected as early harvest cultivation. The research results could provide a basis on food utilization and varieties choice of sweet potato with high carotene.

Key words: sweet potato, high carotene, early harvest cultivation, nutritional composition, taste

摘要： 为探究早收栽培下不同胡萝卜素甘薯类群的食用品质差异,通过早收栽培试验,测定60个品系薯块的胡萝卜素、干物质、熟薯可溶性糖、熟薯还原糖含量及食味,比较不同的胡萝卜素类群及其薯块膨大类型和干物质类型的营养与食味差异,并对薯块营养成分、食味和产量性状的相关性进行分析。结果表明,早收栽培下高胡萝卜素类群的熟薯还原糖含量和食味有一定的优势,在食味指标上黏度优势极显著。高胡萝卜素类群早膨大类型营养与食味明显优于晚膨大类型,且食味与中胡萝卜素类群早膨大类型相当,极显著优于低胡萝卜素类群早膨大类型。高胡萝卜素类群中干物质类型的熟薯糖分和食味与中胡萝卜素类群中干物质类型相当,极显著优于高、中、低胡萝卜素类群的其它干物质类型。橘红肉甘薯的食味主要与熟薯可溶性糖含量和薯块膨大特性有关。因此,在早收栽培下,高胡萝卜素甘薯有较好的食用品质,其早收栽培时,宜选择薯块膨大早、干物质含量中等、熟薯可溶性糖含量超过12%的品种。本研究结果为高胡萝卜素甘薯的鲜食利用及其品种选择提供了依据。

关键词: 甘薯, 高胡萝卜素, 早收栽培, 营养成分, 食味