CAJ | 학술논문

为筛选适宜连城县种植的加工专用型紫色甘薯新品种，采取随机区组设计，以‘龙岩7-3’为对照，2012年秋季引进5个紫色甘薯新品种进行品种比较试验，从农艺性状、经济性状、薯块的营养品质、甘薯干和油炸脆片产品的加工品质等方面进行筛选鉴定。结果表明：各品种表现不同。其中，‘伟祥1号’鲜薯产量最高达41.9 t/hm2，比对照‘龙岩7-3’增产25.8%。‘济薯18号’鲜薯产量为31.6 t/hm2，与‘龙岩7-3’相当。‘济薯18’和‘伟祥1号’加工的甘薯干，不仅在工艺稳定性、口感、色变等综合指标，均接近‘龙岩7-3’，而且在产品的形态、色泽、透明度、口感和质地等方面均表现优异，可作为加工甘薯干的紫薯品种。‘济薯18’和‘伟祥1号’加工的油炸薯片，含油率适中，膨化度高，产品品质与对照‘龙岩7-3’相当，可作为加工油炸薯片的紫薯品种。‘福薯9号’、‘泉紫薯1号’和‘宁紫薯1号’的薯形美观，营养品质高，食味粉香，适合优质鲜食和加工甘薯全粉用。
위사선괄의련성현충식적가공전용형자색감서신품충，채취수궤구조설계，이‘룡암7-3’위대조，2012년추계인진5개자색감서신품충진행품충비교시험，종농예성상、경제성상、서괴적영양품질、감서간화유작취편산품적가공품질등방면진행사선감정。결과표명：각품충표현불동。기중，‘위상1호’선서산량최고체41.9 t/hm2，비대조‘룡암7-3’증산25.8%。‘제서18호’선서산량위31.6 t/hm2，여‘룡암7-3’상당。‘제서18’화‘위상1호’가공적감서간，불부재공예은정성、구감、색변등종합지표，균접근‘룡암7-3’，이차재산품적형태、색택、투명도、구감화질지등방면균표현우이，가작위가공감서간적자서품충。‘제서18’화‘위상1호’가공적유작서편，함유솔괄중，팽화도고，산품품질여대조‘룡암7-3’상당，가작위가공유작서편적자서품충。‘복서9호’、‘천자서1호’화‘저자서1호’적서형미관，영양품질고，식미분향，괄합우질선식화가공감서전분용。
Objective] This study almed to screen high-quality and high-yield purpIe sweet potato varieties special y used for processing which were suitabIe for pIanting in Liancheng County. [Method] By using a randomized bIock design, with ‘Longyan 7-3’ as a controI, five purpIe sweet potato varieties were introduced in the autumn of 2012 for comparaton test to evaluate agronomic tralts, economic characters, nu-tritional quality, and processing quantity of dried sweet potato products and fried chips. [Result] ‘Weixiang No.1’ exhibited the highest yield of 41.9 t/hm2, which was improved by 25.8% compared with ‘Longyan 7-3’; fresh tuber yield of ‘Jishu No. 18’ reached 31.6 t/hm2, which was simiIar to that of ‘Longyan 7-3’; dried sweet potato products of ‘Jishu No.18’ and ‘Weixiang No.1’ not onIy had simiIar process stabiIity, taste and coIor to ‘Longyan 7-3’, but also exhibited exceI ent morphoIogy, coIor, transparency, taste and texture, which indicated that these two purpIe sweet potato varieties were suitabIe for processing dried sweet potato products; fried sweet potato chips of ‘Jishu No.18’ and ‘Weixiang No.1’ had moderate oiI content, high expansion degree and simiIar quality to ‘Longyan 7-3’, which indicated that these two purpIe sweet potato varieties were suitabIe for processing fried sweet potato chips; ‘Fushu No.9’, ‘Quanzi No.1’ and ‘Ninzi No.1’ exhibited beautifuI shape, high nutritional quality and good eating quality, which were suitabIe for fresh eating or processing sweet potato powder. [Conclusion] This study provided a scientific ba-sis for Iarge-scale popuIarization and appIication of new purpIe sweet potato vari-eties special y used for processing.