为促进北移地区木薯食用化的推广应用，扩大木薯利用范围，筛选适合湖南种植的食用和加工专用木薯品种是关键。本研究以“SC9”、“NZ199”、“Q19”等10个木薯品种(系)在湖南地区进行引种试验，比较其产量、品质，并对其蒸煮加工性能进行评价，以期筛选出加工性能优良的木薯品种。结果表明：1) 对10个供试品种(系)从生长势、产量干物质率、可溶性糖、蛋白质、维生素C、纤维素方面进行综合评价，其中Q150生长势最佳，Q47的经济产量最高，SC8的生物产量最高，Q47产量次之，Q49在淀粉含量、可溶性糖含量、纤维素含量、维生素C含量均表现最佳。此外，南植199、SC9综合表现也较好。Q47、Q49、Q150、SC8、SC9、南植199为适宜于湖南地区推广引进的木薯品种。供试品种薯肉的氢氰酸含量均低于标准氢氰酸含量的临界值，薯皮中氢氰酸含量均超过食用限量，因此在加工食用时，一定要进行脱皮处理，以免食物中毒。2) 通过对10个品种(系)的蒸木薯进行感官评价、主成分分析、成分评分和综合评价得出：SC9、Q227、Q150、Q165四个品种制作蒸木薯较好，加工性能好；3) SC9和Q150在生长势、产量、品质方面均表现良好，且具有很好的鲜食加工性能，综合评价得出SC9和Q150既适宜在湖南推广种植，又适合用于鲜食蒸煮。
In order to promote the popularization and application of cassava in the northbound regions and expand the utilization range of cassava, it is crucial to select cassava varieties suitable for cultiva-tion in Hunan for food and processing. In this study, 10 cassava varieties (lines) such as “SC9”, “NZ199” and “Q19” were introduced in Hunan to compare their yield and quality, and evaluate their cooking and processing performance, so as to screen out cassava varieties with good processing performance. The results showed that: 1) The 10 tested varieties (lines) were comprehensively evaluated in terms of growth potential, yield, dry matter rate, soluble sugar, protein, vitamin C and cellulose. Among them, Q150 had the best growth potential, Q47 had the highest economic yield, SC8 had the highest biological yield, and Q47 had the second highest yield. Q49 showed the best performance in starch content, soluble sugar content, cellulose content and vitamin C content. In addition, the comprehensive performance of Nanzhi 199 and SC9 is also good. Q47, Q49, Q150, SC8, SC9 and Nanzhi 199 are suitable cassava varieties for popularization and introduction in Hunan. The content of hydrocyanic acid in the test varieties of cassava starch meat was lower than the critical value of the standard hydrocyanic acid content, and the content of hydrocyanic acid in the cas-sava starch skin exceeded the edible limit. Therefore, when processing and eating, it must be peeled to avoid food poisoning. 2) Through sensory evaluation, principal component analysis, component score and comprehensive evaluation of 10 varieties (lines) of steamed cassava, it was concluded that SC9, Q227, Q150 and Q165 were better in producing steamed cassava and had better processing performance; 3) SC9, Q150 showed good growth potential, yield and quality, and had good fresh food processing performance. The comprehensive evaluation showed that SC9 and Q150 were suitable for both
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