Effects Of Different Altitudes And Variety On Potato Quality

The quality of potato tubers is not only influenced by its own genetic factors but also directly affected by the growing environment.Therefore,variety and meteorological factors are the main determinants of potato tuber quality,and high quality and yield of potatoes are crucial for the potato industry.Therefore,it is important to analyze the effect of meteorological factors on the main quality of different varieties of potatoes during the reproductive period to determine the planting pattern of different varieties of potatoes with better quality.For this reason,two different types of potato varieties,Jusen 1,which has good quality and high palatability value,and Green Potato 9,which has high yield and average quality,were planted at low(450 m),high medium(1100 m),medium(2800 m)and high(3650 m)altitudes in Chongzhou,Hanyuan,Xichang and Litang respectively..The following are the study’s main findings:1.environment is a key factor affecting the quality of potato starch,the effect of different altitude cultivation sites on its starch molecular structure and physicochemical properties,the results show that compared with low altitude,the average volume,number,surface area diameter,average branched polymerization,crystallinity and pasting temperature of two potato granules at high altitude are significantly lower than those of potatoes at medium-high and low altitude,according to the relevance of structural properties of starch affect the pasting performance of potato starch,potato starch with more branched short chains and less branched long chains at high altitude leads to lower potato pasting temperature.The study showed that Jusen No.1 and Qingshu No.9 were mainly affected by cumulative radiation and cumulative rainfall at high altitude in Litang,and were mainly affected more by cumulative temperature and cumulative effective cumulative temperature at medium and high altitude in Xichang.In this study,the effects of meteorological factors on the main starch quality of potato tubers were quantified,and the results can provide a theoretical basis for the scientific cultivation of high-quality potatoes.2.The results showed that the differences in dry matter,starch,reducing sugars and vitamin C content of potato at different altitudes reached highly significant levels,and the differences in fat content reached significant levels;in different varieties,the differences in starch content reached highly significant levels,and the differences in protein content reached significant levels;between varieties and altitude intercropping,the differences in starch and fat content reached highly significant levels.The differences in starch and fat content reached a highly significant level,and the differences in dry matter and reducing sugar content reached a significant level.With the increase of altitude,the dry matter and starch content of potato tubers increased,the protein content was stable,but the vitamin C and reducing sugar content decreased.During the reproductive period of potato,rainfall and sunshine were closely related to the dry matter,starch,reducing sugar and VC content of potato tubers.The effects of meteorological factors on dry matter of potato tubers were as follows: average temperature(5.52)> effective cumulative temperature(-0.32)> sunshine(-0.86)> rainfall(-2.03),and on potato tuber starch: average temperature(2.39)> sunshine(-0.89)> effective cumulative temperature(-0.93)> rainfall(-1.44).3.The correlation analysis table showed that the content of protein was positively correlated with each meteorological factor during the reproductive period of potato.Fat content was positively correlated with all meteorological factors except during germination when it was negatively correlated with rainfall and sunshine and during tuber expansion when it was negatively correlated with sunshine.The dry matter and starch content were positively correlated with rainfall and sunlight,and negatively correlated with reducing sugars and vitamin C during the potato reproductive period.There were inter-varietal and inter-location differences in the composition and content of the main volatile flavor compounds of potato,and different varieties of potato had their own characteristic volatile flavor compounds.And with the gradual increase in altitude various volatile flavor substances types and content have a slight increase.The main volatile flavor compounds of Qingshu No.9 were phenylethylaldehyde > 2,3,5 trimethylpyrazine > 2-methylpropionaldehyde > 3-methylthiopropionaldehyde,and the main volatile flavor compounds of Jusen No.1 were 2-methylpropionaldehyde > phenylethylaldehyde > 2,3,5trimethylpyrazine > isovaleraldehyde > 3-methylthiopropionaldehyde > n-hexanal.The major volatile flavor compounds of both potato varieties were aldehydes.The flavor quality of Jusen 1 was better than that of Green Potato 9 at different altitude levels.In summary,compared to low and medium altitude regions,the higher altitude regions have a higher accumulation of dry matter and starch due to the effect of effective temperature and cumulative rainfall,and an increased proportion of small potato starch grains and a reduced average starch grain size,which also increases the proportion of short chains of branched starch,reduces the relative crystallinity and peak strength of starch,lowers the starch pasting temperature and enthalpy This reduces the relative crystallinity and peak strength of the starch,reduces the starch pasting temperature and enthalpy,and in turn gives potato varieties a finer texture.The variety and content of volatile compounds also increased,resulting in better tasting potatoes at high altitudes in Litang,making the area more suitable for potato cultivation.