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題 名 | 甘藷食味和理化性質之變異及其與育種之關係 |
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作 者 | 李良; 廖嘉信; 陳玲蘭; | 書刊名 | 中華農學會報 |
卷 期 | 165 1994.03[民83.03] |
頁 次 | 頁19-31 |
分類號 | 434.315 |
關鍵詞 | 甘藷; 食味; 理化性質; 變異性及育種; Ipomoea batatas; Taste; Physico-chemical properties; Variability; Breeding; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗係由不同來源的甘藷品種保存材料中,逢機取出64個品種(其中包括20個臺灣種源,及各有11個為由美國、日本、東南亞和中南美洲等地區引進種源),在秋作同一生長條件下進行有重複的田間試驗,以供研究不同來源品種之蒸煮後食味和理化性質的變異,食味與理化性質間之相關,以及其在育種上之關係。變方分析結果指出,甘藷不同來源品種間之蒸煮後食味、還原糖含量、澱粉含量、直鏈澱粉含量、澱粉糖化酶活性、腳體性質、灰色及肉質色澤等之差異均達顯著水準,表是品種間有極大差異存在。甘藷蒸煮後食味評分,還原糖含量,澱粉含量,直鏈澱粉含量、澱粉糖化酶活性、膠體性質、灰色及肉質色澤等之廣義遺傳率分別為64.1%、90.8%、84.7%、57.9%、98.1%、92.6%、69.9%及92.6%,其數值均高。而此8項特性之遺傳變異係數,以直鏈澱粉含量最小,為6.6%,澱粉含量居次,為7.9%,肉質色澤之變異最大,為118.6%。因這些特性均具有高的遺傳率與較大的遺傳變異係數,故在品種改良計畫中,有可能選拔具有此各項特性的品種。甘藷蒸煮後食味評分與澱粉含量、澱粉糖化酶活性和膠體性質間之表現型及遺傳相關為正值,但與環原糖含量、直鏈澱粉含量及灰分間之相關為負值,然其均未達顯著水準。比較還原糖、澱粉、直鏈澱粉、澱粉糖化酶活性及膠體性質等5項特性對食味之淨迴歸係數大小,在5種理化性中,以直鏈澱粉含量、澱粉糖化酶活性及膠體性直對甘藷蒸煮後食味之影響較重要。 |
英文摘要 | Sixty-four genotypes selected randomly from a wide source of germplasm collections of sweet potato (including 20 accessions from Taiwan and 11 each from U.S.A., Japan, Southeast Asia, and Central and South America) were grown in the fall crop season to investigate the variation in taste and physico-chemical properties and the correlations among quality components. Experimental results indicated highly significant differences in taste score, contents of reducing sugar, starch, β-amylase, an total ash. Amylase activity, gel consistency, and Hunter a value among entries. Broad sense heritabilities for taste score, reducing sugar, starch, amylase, β-amylase, gel consistency, ash, and Hunter a value were 64.1%, 90.8%, 84.7%, 57.9%, 98.1%, 92.6%, 69.9%, and 92.6%, respectively. The genotypic coefficients of variability of the investigated traits varied from 6.6% for amylose content and 7.9% for starch content to 118.5% for Hunter a value. The high variabilities, along with the high heritabilities suggested the possibility of improving these traits through selection and genetic manipulation. Analysis of phenotypic and genotypic correlation coefficients indicated that the taste score of cooked roots was positively correlated with starch content, β-amylase activity, and gel consistency, but negatively correlated with reducing sugar, amylose, and total ash contents. However, the correlations were not significant at the 5% level. In comparing the relative magnitudes of partial regression coefficients, the results revealed the amylose content, β-amylase activity, and gel consistency were important components for predicting the taste score of sweet potatioes. |
本系統中英文摘要資訊取自各篇刊載內容。