Genetic diversity of 29 potato genotypes was estimated by their starch physicochemical properties and microsatellite markers. The apparent amylose content (AAC) of potato starches averaged 25.3%, ranging from 18.9 to 29.4%. Significance differences were observed in pasting and gel texture properties among potato accessions. Wide genetic diversity was also found in the gelatinization temperatures (T_o, T_p, T_c), enthalpies of gelatinization, enthalpies of retrogradation and retrogradation percentage, which had ranges of 62.2–67.6 °C, 66.1–71.1 °C, 73.5–77.4 °C, 17.5–21.0 J/g, 1.95–4.41 J/g, and 10.6–21.4%, respectively. AAC had significant correlation with pasting viscosities and gel hardness, but had no correlation with thermal and retrogradation properties. The grouping of the potato genotypes using 30 microsatellite markers did not correspond to that drawn using the starch physicochemical properties. Molecular analysis revealed that genotypes with interesting starch properties were distributed among three clusters. Potato starches exhibited interesting physiochemical properties could be applied in food and industrial applications.

通过其淀粉的理化特性和微卫星标记来评估29个马铃薯基因型的遗传多样性。马铃薯淀粉的表观直链淀粉含量（AAC）平均为25.3％，范围为18.9％至29.4％。在马铃薯种质中观察到糊化和凝胶质地特性的显着差异。在糊化温度（T _o，T _p，T _c），糊化焓，回生焓和回生百分比中也发现了广泛的遗传多样性，范围为62.2–67.6°C，66.1–71.1°C，73.5–分别为77.4°C，17.5–21.0 J / g，1.95–4.41 J / g和10.6–21.4％。AAC与糊化粘度和凝胶硬度有显着的相关性，但与热和回生性能没有相关性。使用30个微卫星标记的马铃薯基因型分组与使用淀粉理化特性得出的分组不对应。分子分析表明，具有有趣淀粉特性的基因型分布在三个簇之间。马铃薯淀粉表现出令人感兴趣的理化特性，可用于食品和工业应用。