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利用甘薯品种资源电脑管理分析系统分析了２９８份南方甘薯品种资源的食味、干物质、淀粉、可溶性糖及维生素Ｃ的含量，分析结果表明：１．它们的分布基本上遵循正态分布这一自然规律。２．甘薯食味与淀粉、干物质、可溶性糖、维生素Ｃ几种营养成分间的关系，从整体看，对食味影响最大的是干物质，淀粉次之，维生素Ｃ和可溶性糖分别居第三和第四位；从各种不同品质的群体看，品质差类的干物质含量是食味的主要矛盾，品质中类的淀粉含量是食味的主要矛盾，品质优类的干物质、淀粉、可溶性糖和维生素Ｃ含量与食味间关系不显著，但它们都可能在不同优质薯品种中起主导作用，使优质薯风味各异。３．显示出干物质与淀粉、可溶性糖、维生素Ｃ的关系密切，它们的数值每增减一个单位，干物质含量都相应增减若干单位。
The contents of diet, dry matter, starch, soluble sugar and vitamin C in 298 southern sweetpotato varieties were analyzed using the computerized management system of sweet potato variety. The results showed that: 1. Their distribution basically follows the natural law of normal distribution. 2. The relationship between sweet potato taste and several nutritional components such as starch, dry matter, soluble sugar and vitamin C, on the whole, the dry matter is the most influential on the taste, followed by starch, vitamin C and soluble sugar respectively in the third and fourth The quality of the class of starch content is the main contradiction of eating, quality class of dry matter, starch, soluble sugar and vitamin C There was no significant relationship between content and taste, but all of them may play a leading role in different high quality potato varieties, making the quality potato have different flavor. 3. It shows that the dry matter is closely related to starch, soluble sugar and vitamin C. The value of dry matter is increased or decreased by a few units for each unit of their value.