通过分析评价6份木薯种质块根的主要营养成分与食味,结果表明:不同木薯种质的营养成分含量差异较大;ZM8229的可溶性糖含量、蛋白质含量分别为2.29％、2.53％,均高于其余5个品种,达极显著差异水平；华南9号的β-胡萝卜素、维生素C含量分别为0.55、19.04 mg/hg,高于其它品种,分别达极显著和显著差异水平;华南8号的蛋白质含量为2.31％,高于华南6068、GR911、华南9号、华南101,达极显著差异水平；食味综合评价最好的为华南9号;木薯块根的干物率与淀粉含量呈极显著正相关,因此木薯干物率可作为选育高淀粉木薯品种的重要参考指标.%The analysis and evaluation of the main nutritive content and edible quality of 6 cassava germplasms showed: Different cassava germplasms had great difference in nutritive content; The soluble sugar content and protein content of ZM8229 was 2.29% and 2.53%, respectively, which were very significantly higher than that of the other 5 germplsams(p<0.01); The β-carotene content and vitamin C content of SC9 was 0.55 and 19.04 mg/hg, which were very significantly higher(p<0.01)and significantly higher(p<0.05)than that of the others 5 germplasams respectively; The protein content of SC8 was 2.31%, it was very significantly higher(p<0.01)than that of SC6068, GR911, SC9 and SC101; SC9 was the best edible variety; The dry matter content was very significantly positive correlated to starch content (p<0.01), So the higher dry matter content was recommended to be selecting reference for high starch content cassava variety.
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