To compare the quality and utilization value of different potato varieties,dry matter, starch, protein, vitamin C and reducing sugar content of 14 potato varieties were determined. The potato varieties with high dry matter, starch, protein, vitamin C content and low reducing sugar content were identified as high-quality potato.The fuzzy mathematics membership function was used to comprehensively evaluate the nutritional quality of potato tubers. The results showed that dry matter content in‘Qingshu 9’ and ‘Datong Liwaihuang’ was 25.70% and 25.67%,respectively, and the starch content in‘Qingshu 9’ and ‘Datong Liwaihuang’ was 19.57% and 18.37%,respectively.The protein content of ‘Jizhangshu12’was 3.25%, the Vc content in ‘Xingjia 2’ and ‘Qingshu 9’were 25.73 mg·100 g-1, 23.07 mg·100 g-1,respectively, and the reducing sugar content in ‘Jinshu 21’and ‘Tongshu 23’ were 0.16%, 0.18%,respectively, while‘Datong Liwaihuang’ and‘Xingjia 2’were 0.54% and 0.57%,respectively. The comprehensive evaluation results of nutritional quality showed that ‘Qingshu 9’ and ‘Datong Liwaihuang’ had excellent nutritional quality, ‘Xingjia 2’and ‘Jizhangshu 8’ had good nutritional quality, and the other varieties had average nutritional quality. |