Comparative of agronomic traits, nutritional quality, and antioxidant function of six varieties of Chinese yam

doi:10.14088/j.cnki.issn0439-8114.2025.12.026

Abstract

Abstract: Six varieties of Chinese yam (JJH, SY445, SY453, SY449, XBZ, and SY442) were used as materials to systematically compare their field agronomic traits, nutritional quality, and antioxidant functions. The results showed that in terms of agronomic traits, JJH displayed strong growth vigor and the highest yield (60 000.00 kg/hm²); regarding nutritional quality, JJH contained higher levels of crude fiber (1.70%), protein (13.06%), and total sugar (6.44%), whereas SY453 had the highest amylose content (27.86%) and amylose-to-amylopectin ratio (67.54%); in antioxidant function, SY453 displayed the highest hydroxyl radical scavenging rate (96.43%), while JJH showed the lowest (77.59%); SY449 exhibited the strongest performance in both ferric ion reducing power and ABTS radical scavenging rate (95.44%), followed by SY453, the remaining four varieties demonstrated relatively low antioxidant capacity without significant differences. In summary, SY449 showed superior comprehensive performance in antioxidant function, whereas JJH, with high yield and crisp texture, was more suitable for fresh consumption or stir-frying; SY449, with medium yield and soft texture, was more suitable for steaming, boiling, or as a raw material for functional foods.

Key words: Chinese yam, agronomic traits, nutritional quality, antioxidant activity, comprehensive evaluation

CLC Number:

S632.1

SUN Rui-min, CHEN Li-na, LA Gui-xiao, LI Xiang-yang, YANG Tie-gang. Comparative of agronomic traits, nutritional quality, and antioxidant function of six varieties of Chinese yam[J]. HUBEI AGRICULTURAL SCIENCES, 2025, 64(12): 156-160.

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