Comprehensive Evaluation of the Nutrition Quality of 15 Varieties of Potatoes by Principal Component Analysis and Subordinate Function Method

To analyze the main nutrition quality of potato varieties(lines),the contents of dry matter,crude starch,crude protein,reducing sugar,vitamin C,potassium,zinc in tuber of 15 potato varieties(lines)produced in Dongxiang county were determined.And the comprehensive appraisal of nutritional quality were analyzed respectively by the methods of correlation analysis and the subordinate function.The results showed that the main nutrition quality in tuber of potato differed significantly among varieties(lines).Among the seven main quality traits,the highest and the smallest variation coefficient were observed in content of reducing sugar and potassium with the variation coefficient of 55.5% and 7.5%,respectively.The principal component analysis showed that four principal components represented the nutritional quality of potato varieties(lines),making 89.592% cumulative contribution to the total variance. According to the subordinate function method,the nutritional quality of potato varieties(lines)from good to bad were Longshu No.14 > Zhuangshu No.3 > Longshu No.11 > Tianshu No.13 > L08104-12 > Tianshu No.11 > Dingshu N0.4 > Dingshu No.3 > Dingfuyin No.4 > Minshu No.2 > Tianshu No.12 > L0529-2 > Qingshu No.9 > Longshu No.10 > L0109-4.This study would not only provide a scientific basis for potato processing in the later,but also provide guidance for consumers to choose the potato varieties they needed.