【作者】 陆国权；

【导师】 丁守仁； 张大鹏；

【作者基本信息】 浙江大学 ， 作物栽培与耕作学， 2002， 博士

【摘要】 本研究旨在筛选和确定与甘薯食味和粉丝品质有关的重要品质性状，明确其基因型与主要生态和栽培因子效应，明确不同品种在不同产地、不同气候、土壤和栽培条件下的品质变化规律，探明主要品质性状间的相关性，以期为不同生态区优质甘薯生产筛选适宜品种类型、区划不同用途的甘薯生产基地及优质栽培技术提供理论依据。本研究于1998～2000年采用NIRS、RVA等多项技术分析了450多个甘薯基因型，测定了6个产地、2种激素、5个钾肥水平、10个收获期试验的样品以及2000年全国区试样品，并采用多种统计方法对结果进行分析。其主要结果如下： 1．改进并完善了甘薯淀粉盐酸水解DNS测定法，提出了相应的最佳取样和制样方法。 2．首次提出了甘薯蛋白质含量直接蒸馏测定法(DD0法)，实现速测。 3．提出了结晶度、大粒率、小粒率等一些与甘薯科研和利用密切相关的新品质指标。 4．建立了一套能够测定数十项甘薯块根品质和淀粉品质指标的NIRS定标模型，定标和预测决定系数分别大于0.90和0.85，具有实用价值。其中20多项品质指标，包括RVA和DSC等参数以及食用品质和粉丝品质指标的NIRS定标模型属国内外首创。 5．首次提出筛选甘薯重要品质指标的多元方差分析法。应用该法，确定了干率、直链淀粉含量、可溶性糖含量、β淀粉酶活性、食味总评、最高粘度、崩解值和回复值为影响块根食味品质的重要指标，直链淀粉含量、含磷量、大粒率、小粒率、最高粘度、回复值、结晶度、极差温度、热焓变化、膨润度、煮沸损失和耐煮性为影响粉丝品质的重要指标。 6．明确了甘薯品质的基因型差异以及我国现有主要品种(系)的品质类型和特点。明确了不同薯区育成品种、不同育种年代育成品种以及地方种与育成种间块根品质的差异。并筛选出一批优质专用品种(系)。 7．明确了甘薯全粉和淀粉品质的主要差异。明确全粉RVA谱有A、B和C三种曲线，而淀粉只有A型曲线。淀粉的峰值时间和糊化温度低于相应的全粉，其它主要RVA参数则比全粉高，故不能用全粉样品来预测淀粉糊化特性。 8．首次区分了甘薯块根品质类型，明确了不同类型品种的品质特点。其中，高于品种可溶性糖含量低，食味好，其它重要品质指标高等特点。食味优质品种除具有高干品种特点外，其块根含磷量高、多酚氧化酶活性和B淀粉酶活性强，淀粉小粒率低和极差温度高等特点。 9．首次区分了甘薯粉丝品质类型，明确了不同粉丝类型品种的品质特点。指出了优质粉丝需要高膨润度与低煮沸损失和低耐煮性的协调统一。明确了高膨润度品种具有煮沸损失和耐煮性高、最高粘度和回复值高、大粒率低、小粒率高、结晶度和热焓变化低等特点；低煮沸损失品种具有膨润度、耐煮性和小粒率均低，大粒率、中粒率和极差温度均高等特点；低耐煮性品种具有回复值、直链淀粉含量和小粒率低，膨润度和煮沸损失中等、糊化温度、结晶度、起始温度、终结温度、含磷量和大粒率均高等特点。； 10．建立了应用RVA、DSC等分析技术评价和预测甘薯食用品质和粉丝品质的实用分析体系，获得了相应的回归方程。 11．首次采用非平衡数据混合线性模型分析了甘薯块根品质的基因型与环境效应，明确了干率、直链淀粉含量、食味总评、最高粘度和崩解值以基因型效应为主，可溶性糖含量。和回复值以年度效应为主，a淀粉酶活性以年度和试点效应为主。建立了优质性和稳定性综合评价方法。通过对8个重要性状的系统聚类，将品种划分为优质型、劣质型和中间型三种类型。结合品质稳定性分析，进一步区分为优质稳定型、优质不稳定型、劣质稳定型和劣质不稳定型四种类型。‘ 12．首次采用 AMMI模型分折了甘薯淀粉品质的基因型与环境效应，明确了主要品质 多的基因型效应和环境效应都达到极显著，基因型与试点互作效应除直链淀粉含量、小粒率、极差温度和膨润度外，也都达到显著。其中，含磷量、大粒率、小粒率、回复值、极差温度和耐煮性以基因型效应为主；直链淀粉含量、最高粘度、膨润度和煮沸损失以试点效应为主：结晶度和热烩变化则以基因型与试点互作效应为主。建立了淀粉和粉丝优质性和稳定性综合评价方法，结合聚类分析，将品种区分为耐煮性优质型、膨润度优质型等不同粉 I丝类型。 13．研究了甘薯块根品质的收获期效应，明确了块根主要品质的基因型、收获期以及基因型与收获期互作的效应均达到极显著。甘薯可溶性糖含量和日淀粉酶活性随生育期延长而呈下降趋势，其它重要品质指标和食味总评则有所增加。但品种间差异很大。 14．首次根据甘薯块根品质对生态环境敏感性不同，通过对品质性状变异系数的聚类分析，把品质性状区分成生态稳定性状、生态敏感性状和中间型性更多还原

【Abstract】 This study was conducted to understand the genotype and major environmental effects of some important quality traits of sweetpotatoes (SP). It is expected that all results and findings may be used in screening or developing SP varieties with special quality and adaptation to the locally ecological environments, in classification of SP production bases with the specific purposes, and in improvement of cultivation technology. In our study from 1998 to 2000, more than 450 genotypes were tested, thousands of samples from different experiments, including national and provincial regional trials, 2-type hormone test, 5-application level of potassium fertilizer test, and 10-harvesting date test were determined by multiple new analytical methods, such as near infrared reflectance spectroscopy(NIRS), Rapid viscosity analyzer(RVA), Differential scanning calorimetry (DSC), X-ray diffraction, etc. The main results were as follows:l.A HCL hydrolysis-DNS method for SP starch content determination was improved by adjusting the DNS reagents and reducing pigment interfere effects. A new method to prepare samples for analysis was developed.2.A new direct distilled method to determine SP protein contents was developed.3.Some new quality indexes relevant to SP research and use, including crystallinity(CRY), big grain percent(BGP) and small grain percent(SGP) etc. were used in this study.4.The new NIRS calibration models were established, which could be used to determine many quality traits of SP storage roots and its starch rapidly and accurately. The relation coefficients of their calibration and prediction are 0.90 and 0.85 respectively. Among them, RVA and DSC indexes, and noodle quality parameters etc. were firstly analyzed by NIRS.5. A new statistic method of multiple variation analysis was applied to screen the very important quality traits of SPes. By using the method, dry matter content (DMC), amylose content(AC), dissoluble sugar content(DSC), P -amylase activity( & -AA) . General acceptability(GA), peak viscosity(PKV), breakdown viscosity(BDV)and setback viscosity(SBV) are identified as important storage root quality traits relative to SP eating quality, and AC,phosphorus content(PHC), BGP, SGP, PKV, SBV, CRY, Tr, AH, swelling degree(SWD), cooling(CL) and cooling resistance(CR) as important starch quality traits close to SP noodle quality.6. Genetic variation in both SP storage root quality and its starch quality was determined. Based on the results, the current Chinese SP varieties tested were classified, and their quality characters were evaluated. The difference in storage root quality of varieties bred in different growing regions, different breeding years was tested, local varieties and bred ones were also compared in storage root quality. Some excellent cultivars with higher storage root quality were selected.7. The main difference was found between SP storage root flour quality and starch quality. SP flour has A-, B- and C-types of RVA curve, but SP starch has only A-type RVA curve’. The pasting temperature and peak time of SP starch are lower than those of SP flour, but other main RVA indexes of the starch are higher than those of the flour. Thus the SP starch pasting properties could not be predicted by determining SP storage root RVA indexes.S.The different types of SP storage root quality were first identified so as to find out the quality characters of varieties with different quality types. Among them, varieties with high DMC are low in DSC, high in GA and other important quality traits. Also, cultivars with good eating quality are high in PHC, PPO and 0 -AA, high in the starch Tr, but low in the starch SGP.9.The quality types of SP noodle were classified according to different quality characters of noodles with different quality types. The qualified noodles have high SWD, but low in CL and CR. The SP varieties with high SWD noodles have high CL and CR, high in PKV, SBV and SGP, but low in BGP, CRY and AH; The cultivars with low CL have high BGP, middle grain percent(MGP) and T更多还原