Abstract: In order to reduce breeding cost and shorten breeding years, the quality of konjac was analyzed by means of oven baking a few samples and small pulverizer grinding. The results showed that only 600 g fresh konjac could accurately measure the water content, powder yield and viscosity of a sample, absolute deviation of moisture content measurement value was within 0.3%, absolute deviation of powder yield measurement value was within 0.16%, the absolute deviation of the determination value of the viscosity of fine powder was far less than that of the secondary independent determination result specified in the national standard for agricultural industry NY/T494—2010, which was less than 1 000 mPa.s. This method provided an important reference for the selection and breeding of konjac superior varieties, and laid a foundation for accelerating the breeding process of konjac.

Key words: konjac, quality, analysis