作者单位: | 1. 山东省胶南市农业广播电视学校,山东胶南,266400 2. 日照职业技术学院,山东日照,276826 3. 滕州市农业科学研究所,山东滕州,277500 4. 山东省胶南市胶河经济区农业服务中心,山东胶南,266421 |
Abstract: | The quality of different kinds of fried special potato were studied by screening and comparing characters, intended to product high yield and high quality potato variety that comply with special requirements for chip machining on potato tuber. The result showed that the ‘Atlantic’ had higher yield and batter processing properties, but lower stress and disease resistance. The integrated quality of potato varieties ‘Shepody’, ‘Dongnong305’ and LK99 is second to the ‘Atlantic’. Take all factors, tuber, quality, yield, disease resistance, and procreating time, into consideration, and compared with others, the ‘Atlantic’ suit for processing better. |