3份马铃薯品种营养及加工品质的分析OA

Taking Zhaoshu 12,Lishu 6 and Qingshu 9 as the research objects,this study compared the differ-ences in the expression of starch synthesis-related genes,dry matter content,starch content,amylose content,starch pasting properties,sugar content,protein content and amino acid content among them.Significant differ-ences were observed in the expression of nine starch synthesis-related genes in the three potato varieties:Qing-shu 9 showed higher expression levels of AGPS1.1,SBE3 and ISA2,while Lishu 6 exhibited higher expres-sion levels of AGPL3,GBSSI and SS5,and Zhaoshu 12 had higher expression levels of SBE2,ISA1 and ISA3.Analysis of the physicochemical properties of starch revealed that Qingshu 9 had the highest dry matter content(21.72％)and starch content(69.24％),while Lishu 6 possessed a high amylose content(14.58％)and larger starch granules,and Zhaoshu 12 had relatively high dry matter content,starch content,and amylose content along with smaller starch granules and a higher peak viscosity(6 768 cp).In addition,both Zhaoshu 12 and Lishu 6 had a shorter peak time.There was no significant difference in protein content among the three potato varieties,but Zhaoshu 12 had a higher total amino acid content,and the reducing sugar content of all three potato varieties was below 0.3％.The results of this study provide a reference for the processing and ap-plication of potato varieties in Yunnan.