Quality comparison and comprehensive evaluation on potatoes of different varieties(lines) in winter cropping areas of Guangxi

ObjectiveQuality characters of potato varieties(lines) in winter cropping areas of Guangxi were compared and comprehensively assessed for screening fine quality potato varieties for different applications. MethodThe contents of starch,vitamin C(Vc),reduced sugar and dry matter rate of twenty-five potato varieties(lines)(P1-P25) were measured and evaluated by subordinative function . ResultThe starch content of the twenty-five potato materials was 6 . 08%-14.60%,the content of reduced sugar was 0.32%-1.86%,the content of Vc was 1.77%-26.96%, and the dry matter rate was 12.85%-20.45%. Among all the materials, P16, P8, P22 and P7 had higher starch content; P11 and P24 had lower re-duced sugar content;P19, P17, P7, P4, P14 and P1 had higher Vc content;P19 and P22 had higher dry matter rate. The rank for all materials according to average subordinative function value was:P22>P11>P1>P19>P24>P8>P7>P17>P3>P14>P4>P13>P21>P16>P5>P25>P20>P2>P18>P10>P9>P15>P12>P6>P23. According to the results of hierarchical clustering analysis using subordinative function values, all tested materials could be divided into three categories:six materials in the first category(P1, P8, P11, P19, P22 and P24) which enjoyed superior comprehensive quality, such as higher contents of starch, Vc and dry matter rate, and low content of reduced sugar;ten materials in the second category which enjoyed medium comprehensive quality, such as moderate contents of starch, Vc and dry matter rate, and low content of reduced sugar;nine materials in the third category which had inferior comprehensive quality, such as low contents of starch, Vc and dry matter rate, but high content of reduced sugar. ConclusionSix potato varieties(lines) with fine comprehensive quality are screened from twenty-five different potato materials, including one germplasm for vegetable use, one for processing-vege-table dual purpose, two suitable for potato chips and potato fries processing, and two for starch processing.