不同食用型甘薯品种(系)品比分析

对食用型甘薯广薯87、泉薯10号、苏薯16号、赣渝3号等8个品种(系),在江西红壤区进行品种比较试验。试验结果表明广薯87、泉薯10号和浙薯21号产量较高,产量均超过30 000 kg·hm~(-2);苏薯16和泉薯10号,熟食味评分较高,8个品种(系)烘干率均在20%～27%;对甘薯农艺学性状、产量以及食味指标进行相关分析得到甘薯叶长与叶宽,大薯率与中薯率,纤维感同甜度和香度呈显著正相关;甜度、香度和粘度之间,纤维感与粘度呈极显著正相关;小薯率与大、中薯率呈极显著负相关。综合薯块农艺性状、鲜薯产量、熟食味等指标分析得到,适宜江西地区种植的甘薯品种有泉薯10号、广薯87、浙薯21号和紫薯品种宁紫1号。

Study on the adaptability of different edible sweet potato varieties (lines)

The adaptability of different edible sweet potato varieties (Guangshu 87, Quanshu 10, Sushu 16, and Ganyu 3) were studied in the red soil region of the Jiangxi Province. The results showed that the yields of Guangshu 87, Quanshu 10, and Zheshu 21, which showed the highest production, exceeded 30 000 kg·hm-2. Additionally, Sushu 16 and Quanshu 10 had relatively higher charcuterie flavor scores, and the dry rates of eight varieties ranged between 20% and 27%. The correlation analysis of sweet potato agronomic characters, yield characteristics, and taste indices indicated that significant positive correlations existed in sweet potato between leaf length and width, big and medium potato tuber rates, fiber sense and sweetness, fragrance and fiber sense. There were very significant positive between sweetness and fragrance, sweetness and viscosity, fragrance and viscosity, fiber sense and viscosity. Conversely, a significant negative correlation was observed between the tuber rates of small potatoes and medium, large potatoes. According to the analyses of agronomic characters, fresh potato yield, and cooked taste, the suitable varieties for cultivation in Jiangxi are Quanshu 10, Guangshu 87, Zheshu 21, and purple potato Ningzi 1.