炸片是马铃薯重要的加工产品。对10个马铃薯品系进行田间农艺性状评价，并分析4 ℃低温储藏60 d后块茎中蔗糖、葡萄糖、果糖、游离氨基酸含量以及鲜薯块茎和炸片色泽的变化。结果表明，低温储藏(4 ℃) 60 d，不同品系还原糖含量显著不同。品系0724-11、0722-46、0724-8油炸后薯片表面色泽鲜亮均匀，ΔE值变化小且块茎糖含量和游离氨基酸含量较低，炸片加工性状优良。

Chip-processing is the main important potato processing products. 10 potato lines were selected for agronomic characteristic evaluation， the content of sucrose， glucose， fructose and free amino acids in tubers and the color changes of fresh potato tubers and fried chips were analyzed after being stored at low temperature for 60 d. The results indicated that the reducing sugar content of different potato lines was significantly different in low temperature storage (4 ℃) 60 d. The potato chips of 0724-11， 0722-46 and 0724-8 lines have bright color after frying， ΔE-value changes little and tuber sugar content and free amino acid content is low， the chip-processing potato have excellent processing properties.

S532

甘肃省干旱生境作物学重点实验室开放基金(GSCS-2016-09)；甘肃省科技厅中小企业创新基金项目(17CX2JA041)；甘肃省高等学校科研项目(2015A-068)。