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首页> 外文期刊>Genetic Resources and Crop Evolution >Physico-chemical characterisation of yam (Dioscorea alata L.) tubers from Vanuatu
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Physico-chemical characterisation of yam (Dioscorea alata L.) tubers from Vanuatu

机译：瓦努阿图的山药块茎的理化特性

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摘要

The objectives of this study were: (1) to analyse the physico-chemical characteristics of 48 Dioscorea alata varieties representing a core sample of the Vanuatu national germplasm collection; (2) to relate those characteristics with the varieties eating quality; and (3) to assess the possibility of selecting varieties according to their chemotype. Overall, 331 accessions were collected from 15 different islands of Vanuatu, planted in an ex situ germplasm collection and described during 3 years. The 48 varieties included in the core sample were selected according to their island of origin, eating quality, tuber shape, tuber flesh colour and morphotype. Analyses of their tubers were made for percentage dry matter, starch, amylose, lipids, minerals, proteins, sugars and gelatinisation temperature range. Significant variation exists for each of these characteristics except for gelatinisation temperature. Varieties with good eating quality are characterised with high dry matter, starch and amylose contents. Chemotypes appear to be genetically controlled and further screening of germplasm and/or breeding will have to take into consideration these characteristics, important for farmers' adoption.
机译：这项研究的目的是：（1）分析代表瓦努阿图国家种质资源核心样品的48种薯os的理化特性; （2）将这些特征与品种的食用质量联系起来; （3）评估根据其化学型选择品种的可能性。总体而言，从瓦努阿图的15个不同岛屿收集了331份种质，种植在异地种质收集中，并在3年​​内进行了描述。根据原产地，食用品质，块茎形状，块茎肉色和形态来选择核心样品中的48个品种。分析了它们的块茎的干物质百分比，淀粉，直链淀粉，脂质，矿物质，蛋白质，糖和糊化温度范围。除糊化温度外，这些特性中的每一个都存在显着变化。食用质量良好的品种具有高干物质，淀粉和直链淀粉含量的特点。化学型似乎受基因控制，种质和/或育种的进一步筛选必须考虑这些特征，这对于农民的采用很重要。

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