What are the main characteristics of good edible varieties?

Generally, edible and food processing varieties are divided into a category, which mostly refers to red heart or yellow heart varieties, which are generally rich in carotene, and the starch is converted into sugar after storage, and the taste is better. Red or yellow varieties are also suitable for processing into preserved potatoes, fries, mashed potatoes, etc. The national sweet potato variety identification originally took the carotene content of 5 mg 100 grams as the standard of edible varieties, and then adjusted because the variety with high carotene content did not necessarily taste good, and the current national sweet potato edible variety identification standard is that the average yield of fresh potatoes is comparable to that of the control, the potatoes are early, neat and concentrated, the potato shape is beautiful, the skin is smooth, and the storage is good; Less crude fiber, good taste, cooked taste score higher than control; The dry matter rate was not less than five percentage points of the control (Xu Shu 18 was the control variety in the northern potato area, Nanshu 88 was the control variety in the middle and lower reaches of the Yangtze River, and Jinshan 57 was the control variety in the southern potato area), and it was resistant to more than one major disease.

In order to meet the needs of the development of the sweet potato industry, some new varieties of sweet potato with special characteristics have been bred in various places, mainly including high anthocyanins, high carotene and "mini" potato types. Purple heart and red heart varieties rich in anthocyanins and carotene can be divided into two types: edible and pigment extraction. Due to the imperfect identification standards of energy-specific varieties, high-starch varieties are mostly replaced. Other types are subject to market demand. The identification standards for special varieties of national sweet potato are tentatively set as follows:

High anthocyanin type, anthocyanin content is greater than 30 mg 100 grams (fresh potato), and the yield of fresh potato is reduced by no more than 20% compared with the control; The anthocyanin content is greater than 20 mg 100 grams (fresh potato), and the yield of fresh potato is reduced by no more than 10% compared with the control. High carotene type, carotene content is greater than 15 mg 100 grams (fresh potato), and the yield of fresh potato is not more than 20% lower than that of the control; The carotene content is greater than 10 mg 100 grams (fresh potato), and the yield of fresh potatoes is reduced by no more than 10% compared with the control. Varieties with market prospects and special utilization value shall be discussed and decided by the national regional trial annual meeting and variety appraisal meeting.

The appearance of agricultural products is characterized by the fact that they have not been further processed and maintain their original characteristics. The important appearance feature of food is that the agricultural products are deeply processed once or twice, changing the original characteristics, and turning the agricultural products into fried or other foods.

Agricultural products, additional products, tangible products, core products of agricultural products, core products of agricultural products, refer to the utility pursued by consumers when buying a certain agricultural product, and are the real purpose of consumers' purchases.

Products in the form of agricultural products:

The form products of agricultural products are also called tangible products. The tangible product of agricultural products is the form in which the core product of agricultural products is realized, that is, the appearance of the physical products of agricultural products provided to the market. It consists of five signs, namely the quality, characteristics, form, brand, and packaging of agricultural products.

Among them, the quality of agricultural products is the key factor of whether agricultural products can be sold or not, and the third question in this section will elaborate on the quality of agricultural products.

The characteristics, shape, brand and packaging of agricultural products are also important factors in the success of agricultural products. For example, the emergence of colorful peppers, cherry tomatoes, etc., has broken people's understanding of traditional agricultural products, which are well received by consumers after innovating in terms of appearance and shape, and although they are high, they sell very well.

1. All the so-called excellent varieties refer to the varieties that can make full use of the favorable conditions in the natural and cultivation environment, avoid or reduce the influence of unfavorable factors, and can effectively solve some special problems in production, which are manifested as high yield, stable yield, high quality, low consumption, strong stress resistance, good adaptability, and have their promotion and utilization value in production, and can obtain good economic benefits, so they are popular with the masses.

Excellent varieties are a relative concept, and their use is regional and temporal. For example, Shanyou 63 rice, which used to reach 20 million mu in the highest year of planting area in Hubei, has now become an obsolete variety. That is to say, the excellent traits of varieties can only be manifested in a certain natural environment and cultivation conditions, and they may not necessarily perform well beyond a certain range.

Local excellent varieties may not be able to adapt to other places, and excellent varieties from other places may not be able to increase production when they are local; The good varieties of the past are not necessarily good now, and the good varieties of the present will also be phased out in the future. Therefore, there is no eternal "excellent variety", only by constantly cultivating new varieties suitable for local planting at that time, replacing those old varieties that are dwarfed in production, and organizing the renewal of varieties in a timely manner through regional tests and examination of varieties, can excellent varieties stand out and play a full role in agricultural production.

On the basis of previous seeds, it is a better crop to breed better precocious and early maturing resistance, disease resistance, insect resistance, and natural disaster resistance.

Excellent variety.

There are nutrients in food, fungi are there, and the most important thing is that fungi also have this substance!

Foods are divided into two broad categories: alkaline foods and acidic foods.

Alkaline food characteristics: contains potassium, sodium, calcium, magnesium and other elements, dissolved in water to form an alkaline solution.

Characteristics of acidic food: Foods rich in protein, fat and sugar, because they contain sulfur (S), phosphorus (P) and chlorine (Cl). Substances such as sulfuric acid, hydrochloric acid, phosphoric acid, and lactic acid can be produced after being metabolized in the human body.

From a nutritional point of view, foods are generally divided into the following five categories:

Category 1: Cereals and potatoes;

the second category of animal foods;

the third category of pulses and their products;

the fourth category of vegetables and fruits;

In the fifth category of pure caloric foods, each type of food provides different nutrients to the body. Each type of food provides different nutrients to the body. In general, cereals and potatoes mainly provide carbohydrates, protein, dietary fibre and B vitamins.

Animal foods mainly provide proteins, fats, minerals, vitamins A and B groups.