Effects of tuber size on dry-matter content of tubers during growth of two maincrop potato varieties

1978 ◽  
Vol 21 (2) ◽  
pp. 105-112 ◽  
Author(s):  
O. P. Ifenkwe ◽  
E. J. Allen
Keyword(s):  
Dry Matter ◽  
Matter Content ◽  
Tuber Size ◽  
Dry Matter Content ◽  
Potato Varieties

scholarly journals Evaluation of Potato (Solanum tuberosum L.) Varieties for Yield and Some Agronomic Traits

2020 ◽  
Vol 5 (1) ◽  
pp. 63-74
Author(s):  
Lemma Tessema ◽  
Wassu Mohammed ◽  
Tesfaye Abebe
Keyword(s):  
Specific Gravity ◽  
Dry Matter ◽  
Tuber Yield ◽  
Block Design ◽  
Matter Content ◽  
Tuber Quality ◽  
Dry Matter Content ◽  
Marketable Tuber ◽  
Potato Varieties ◽  
Central Highlands

AbstractA field experiment was conducted in the central highlands of Ethiopia to evaluate the performance of potato varieties for tuber yield and to identify a superior variety in tuber yield and yield components. The experiment was laid out in a randomized complete block design with three replications at two locations in the central highlands of Ethiopia during the 2017 main cropping season. The results of analysis of variance (ANOVA) showed the presence of highly significant (P<0.01) differences among varieties over all traits studied. The mean squares for location were also significant in indicating the influence of environments on the traits of the studied varieties. However, the interaction between variety and environment had no significant effect on the performances of the potato varieties to attain 50% flowering, specific gravity and dry matter content indicating a similar performance of these traits across all locations. The variety Belete produced the maximum total tuber yield of 32.8 t ha -1 and marketable tuber yield of 29.1 t ha-1. Conversely, farmers` variety Nech Abeba produced the minimum total tuber yield of 13.8 t ha-1 and marketable tuber yield of 8.4 t ha-1. For most tuber quality traits, viz., tuber specific gravity, dry matter content, starch percentage and total starch yield, varieties Belete and Menagesha were the maximum and minimum producers, respectively. Thus, it could be concluded that varietal and environmental variations as well as their interaction had considerable influence on tuber yield and the potato’s attributes.

Effects of defoliation and time of harvest on tuber dry-matter percentage of Pentland Crown Potatoes

1986 ◽  
Vol 107 (3) ◽  
pp. 723-733 ◽  
Author(s):  
S. J. Wilcockson
Keyword(s):  
Water Uptake ◽  
Dry Matter ◽  
Matter Content ◽  
Tuber Size ◽  
Dry Matter Content ◽  
Mechanical Method ◽  
Tuber Dry Matter ◽  
The Relationship ◽  
Time Of Harvest ◽  
Main Factor

Two experiments are reported which investigated the effects of time and method of crop defoliation and of extending the interval between defoliation and harvest on the relationship between dry-matter percentage and tuber size in Pentland Crown potatoes.Differences in average tuber dry-matter content between seasons and treatments were large, but the relationship between tuber dry-matter percentage and tuber size was always negatively quadratic. The dry-matter content of tubers of all sizes invariably decreased after defoliation, by about 0·6 % on average for each week that harvest was delayed in 1983 and 0·3 % in 1984. The largest decrease was from 22·7 to 16·7 % over the 10-week period following mechanical defoliation in mid-August 1983. In 1984, chemical defoliation in mid-August gave a smaller decrease than the mechanical method (0·25 and 0·38%/week) but their effects were similar when carried out in mid-September. Water uptake was the main factor responsible for the decrease because evidence showed that fresh weights of tubers increased proportionally following defoliation whilst dry weights remained virtually constant.Natural senescence was late in both seasons experiments so that the crops foliage was still mostly alive when defoliation occurred, even in September and early October. Thus, the relatively large effects of late defoliation may have been greater than might be expected where haulm senescence is already well advanced by this time and water uptake has almost ceased. Nevertheless, the decline in dry-matter percentage which may occur between defoliation and harvest can be extremely important where potatoes for processing are concerned. It could make them unacceptable for particular outlets and should be considered when defoliation and harvesting programmes are planned.

SELECTION OF MEDIUM EARLY AND MID-SEASON VARIETIES OF POTATOES FOR THE STEPPE ZONE OF SOUTHERN URALS

2016 ◽  
Vol 1 (4) ◽  
pp. 18-21
Author(s):  
Аминова ◽  
Evgeniya Aminova ◽  
Мушинский ◽  
Aleksandr Mushinskiy ◽  
Герасимова ◽  
...  
Keyword(s):  
Dry Matter ◽  
Starch Content ◽  
Steppe Zone ◽  
Southern Urals ◽  
Matter Content ◽  
Dry Matter Content ◽  
Potato Tubers ◽  
Potato Varieties ◽  
Selection Of

The purpose of research is to identify the most adaptive and productive varieties of potatoes for the steppe zone of Southern Urals. The experience was laid by one-factor circuit in 3-fold repetition. The studies were conducted for middle- and middle-early varieties of potatoes domestic and foreign selection. Determined yield, marketability, starch and dry content in potato tubers. At 4 years of data were allocated potato varieties – Artemis (57.8 t/ha), Aerrow (52.0 t/ha) and Romano (49.5 t/ha). Distinguished highest yield of marketable products varieties: Artemis – 97.9%, Tarasov – 97.7%, and Aerrow Romano – 97.4%. The starch content in tubers was measurable by 10.2% (Ed Scarlett) to 16.0% (Kovalenko Memory), and the dry matter content in tubers ranged from 15.6% (Ed Scarlett) to 23.8% (Memory Kovalenko).

scholarly journals Quality of vacuum-packed potato in dependence of variety and applied mechanical tuber peeling systems

2020 ◽  
pp. 15-19
Author(s):  
С.В. Мальцев ◽  
Д.В. Абросимов
Keyword(s):  
Dry Matter ◽  
Operating Mode ◽  
Matter Content ◽  
Vacuum Packaging ◽  
Dry Matter Content ◽  
Potato Varieties ◽  
Experimental Base ◽  
Negative Effect ◽  
Vacuum Package

В статье отражены результаты изучения влияния сорта и различных систем механической очистки клубней на качество картофеля в вакуумной упаковке. Исследования проводились в 2015–2018 годах на экспериментальной базе ФГБНУ ВНИИКХ (Московская область, Люберецкий район). Опыт двухфакторный: фактор А – сорт (110 сортообразцов), фактор Б – тип механической системы очистки клубней (ножевая, абразивная и перфорированная ячеистая). Качество продукта по показателям устойчивости мякоти к потемнению и сохранности тургора клубней определяли через 5, 10 и 15 дней после вакуумирования при переработке в сентябре, январе и апреле. Температура хранения сырья 5–7 °С, относительная влажность воздуха в хранилище 90–95%. В результате исследований установлено, что сорта картофеля для вакуумной упаковки должны соответствовать следующим требованиям: содержание сухого вещества не ниже 20%; отходов при механической очистке не более 20% при сентябрьском сроке переработки и использовании системы очистки ножевого типа; устойчивость мякоти клубней к потемнению не ниже 7 баллов через 15 дней хранения в вакуумной упаковке; предпочтительный цвет мякоти – кремовый и желтый. Выявлено, что глубина выреза более 5 мм на поверхности клубней при ручной доочистке крайне негативно влияет на качество вакуумированного картофеля. Из 110 изученных сортов для вакуумной упаковки рекомендованы 40, соответствующие вышеуказанным требованиям, например, такие, как Лилея, Ломоносовский, Люкс, Утенок, Холмогорский, Амур, Бриз, Былина Сибири, Гала, Горняк, Манифест, Памяти Лорха, Русский сувенир, Лина, Барин, Златка, Надежда, Сиреневый туман, Фаворит, Фрителла. Установлено, что использование рекомендуемых сортов и механической системы очистки ножевого типа (режим работы 80 сек.), по сравнению с абразивным и ячеистым, способствует снижению отходов при переработке в среднем за сезон на 4,8% при одновременном сохранении высокого качества конечного продукта. The article presents the results of studying the influence of potato varieties and various mechanical tuber peeling systems on quality of vacuum-packed potato. Researches were conducted in 2015–2018 at the experimental base of Lorch Potato Research Institute (Moscow region, Lyuberetsky district). Two-factor experiment: factor A – potato variety (amount 110), factor B – type of mechanical tuber peeling system (blade, abrasive and perforated cellular). The quality of the product according to the indicators of pulp darkening resistance and the safety of the tuber turgor was determined 5, 10 and 15 days after vacuuming when processing in September, January and April. Potato store temperature was 5–7 °C, the relative humidity in the storage – 90–95%. As a result of research, it was found that potato varieties suitable for vacuum packaging must meet the following requirements: dry matter content not less than 20%; losses during mechanical peeling not more than 20% when processing in September and using a blade-type peeling system; resistance of the tuber pulp to darkening not less than 7 points after 15 days of storage in a vacuum package; the preferred color of pulp is cream and yellow. It was found that the depth of the cutout more than 5 mm on the surface of tubers during manual post-peeling has a severe negative effect on the quality of vacuumed potatoes. From 110 studied varieties, 40 ones which meet the above mentioned requirements were recommended for vacuum packaging, such as Lilea, Lomonosovsky, Lux, Utenok, Holmogorsky, Amur, Briz, Bilina Sibiri, Gala, Gornyak, Manifest, Pamyaty Lorcha, Russky suvenir, Lina, Barin, Zlatka, Nadezhda, Sirenevy tuman, Favorite, Fritella. It was found that the use of recommended varieties and a mechanical peeling system of blade type (operating mode 80 sec.), in comparison with abrasive and cellular, helps to reduce losses while processing by an average of 4.8% per season and lets to maintain the high quality of the final product.

Starch granule size variation and relationship with tuber dry matter content in heritage potato varieties

2011 ◽  
Vol 130 (3) ◽  
pp. 503-509 ◽  
Author(s):  
Jichong Zhang ◽  
Agnes Murphy ◽  
Gongshe Liu ◽  
Benoit Bizimungu ◽  
Qiang Liu ◽  
...  
Keyword(s):  
Dry Matter ◽  
Starch Granule ◽  
Size Variation ◽  
Granule Size ◽  
Matter Content ◽  
Dry Matter Content ◽  
Potato Varieties ◽  
Tuber Dry Matter

scholarly journals Effect of harvesting dates on the yield and tuber quality of processing potatoes

2019 ◽  
Vol 44 (1) ◽  
pp. 179-193
Author(s):  
M Sharkar ◽  
JU Ahmed ◽  
SF Ahmed ◽  
SMZ Al Meraj ◽  
M. Mohi Ud Din
Keyword(s):  
Specific Gravity ◽  
Dry Matter ◽  
Tuber Yield ◽  
Starch Content ◽  
Matter Content ◽  
Tuber Quality ◽  
Dry Matter Content ◽  
Potato Varieties ◽  
Potato Products

An experiment was conducted to study the effect of harvesting dates and variety on the yield and processing quality of potato tuber. Three processing potato varieties (BARI Alu-25, Asterix; BARI Alu-28, Lady Rosetta and BARI Alu-29, Courage) were used as test crops and they were harvested at different days after planting [80, 90, and 100 days after planting (DAP)]. The three processing potato varieties showed higher tuber yield of Grade A (9.12 t ha-1) and B (13.64 t ha-1). The highest tuber yield (Grade A+B) [29.62 t ha-1] and total tuber yield (35.97 t ha-1) was found in Courage at 90 and 100 DAP harvest, respectively. The variety Lady Rosetta attained the highest percent of processable tuber yield (86.8% of the total tuber yield), the maximum dry matter content (26.37%), specific gravity (1.102) at 90 DAP harvest and this variety also contained the highest mean starch content (111.75 mg g-1 FW) followed by Courage (111.17 mg g-1 FW) and Asterix (103.95 mg g-1 FW). Optimum dry matter content (24.07%), specific gravity (1.091), starch content (110.15 mg g-1 FW), processable tuber yield (26.62 t ha-1) and total tuber yield (32.76 t ha-1) was found at 90 DAP harvest and therefore, it could be mentioned as suitable harvesting date for processing purposes. Among the varieties, Lady Rosetta and Courage were found preferable potato varieties that could be used for processing of potato products. Bangladesh J. Agril. Res. 44(1): 179-193, March 2019

Factors affecting the relationship between tuber size and dry-matter content

1974 ◽  
Vol 51 (7) ◽  
pp. 233-242 ◽  
Author(s):  
O. P. Ifenkwe ◽  
E. J. Allen ◽  
D. C. E. Wurr
Keyword(s):  
Dry Matter ◽  
Matter Content ◽  
Tuber Size ◽  
Dry Matter Content ◽  
Factors Affecting ◽  
The Relationship

scholarly journals Yield and Quality of Potato Varieties

2013 ◽  
Vol 14 (1) ◽  
pp. 41
Author(s):  
Josip Ćota ◽  
Azra Hadžić
Keyword(s):  
Dry Matter ◽  
Block Design ◽  
Matter Content ◽  
Dry Matter Content ◽  
Average Yield ◽  
Qualitative Properties ◽  
Potato Varieties ◽  
Yield And Quality ◽  
New Varieties

A two-year experiment (2009-2010) included four potato varieties (Desire, Romano, Bistra and Kis Sora). Experiments were conducted in Butmir (about 500 m/ asl) and Glamoč (approximately 900 m/ asl) region. The aim was to select new varieties for our area of cultivation. Productive characteristics of potato varieties (yield, weight and number of tubers per box) were examined. In the frame of qualitative properties, dry matter content and starch were examined. Trials were performed by randomised block design with four replications, and the results were analysed using the analysis of variance. Higher average yield was achieved by Romano cultivar by 8% compared to Desire and Kis Sora. Dry matter content ranged from 21.80% in Romano to 22.20% in Desiree. Examining varieties should be continued in the upcoming period in order to determine the most favourable conditions for cultivation in the area of Bosnia and Herzegovina.

scholarly journals Suitability of three newly released Kenyan potato varieties for processing into crisps and French fries

2011 ◽  
Vol 11 (47) ◽  
pp. 5266-5281
Author(s):  
GA Ooko ◽  
◽  
JN Kabira
Keyword(s):  
Dry Matter ◽  
Textural Properties ◽  
Matter Content ◽  
French Fries ◽  
Raw Material ◽  
Research Centre ◽  
Local Market ◽  
Dry Matter Content ◽  
Urban Centers ◽  
Potato Varieties

French fries and potato crisps are the most consumed industrially processed potato products in Kenya, especially in the major urban centers. Processors have, however, complained of the inadequate supply and low quality of potatoes currently available in the market. This study was instituted to evaluate the suitability of three newly released Kenyan potato varieties for processing . The three new potato varieties (Purple Gold, Kenya Mpya and Sherekea) and two established varieties (Tigoni and Dutch Robjin) used in this study were grown under standard conditions at the National Potato Research Centre, Kenya . They were harvested at maturity, cured and analyzed for physico -chemical characteristics and processed into crisps and French fries for suitability evaluation. All the cultivars had tuber sizes within recommended range for crisps (40 -60 mm) and French fries ( ≤ 45 mm). Dry matter contents differed significantly (P ≤ 0.05) among the varieties ranging from 20.81 % in Golden Purple to 25.77 % in Kenya Mpya . Crisps oil content varied significantly (P ≤ 0.05) from 31.28 % in Kenya Mpya to 36.8 % in Golden Purple while it ranged from 7.51 % to 8.81 % in French fries of the same varieties. Dry matter content was negatively correlated to oil contents of crisps and French fries. Significant (P ≤ 0.05) varietal differences in color and textural properties of crisps and French fries were noted. Kenya Mpya, Tigoni, Sherekea and Golden Purple in that order of preference could be used to produce crisps that are comparable to Dutch Robjin, an established crisping variety in the local market. With the exception of Kenya Mpya, varieties Sherekea, Dutch Robj in and Golden Purple produced good quality French fries comparable to the established chipping variety , Tigoni. Potatoes from the new varieties are expected to form an additional pool of raw material for processing in Kenya and should be promoted alongside the established ones to support the growing industry.

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