The effect of scion and stock autografting and heterografting on specific gravity, sugar content and chip color of potatoes

1988 ◽  
Vol 65 (3) ◽  
pp. 141-145
Author(s):  
George C. C. Tai ◽  
Robert H. Coffin ◽  
Rickey Y. Yada
Keyword(s):  
Specific Gravity ◽  
Sugar Content ◽  
Chip Color

The effects of handling on chip color and sugar content of potato tubers

1986 ◽  
Vol 63 (7) ◽  
pp. 363-372 ◽  
Author(s):  
Joseph B. Sieczka ◽  
Constance Maatta
Keyword(s):  
Sugar Content ◽  
Chip Color ◽  
Potato Tubers ◽  
On Chip

ADDITIONAL CRITERIA FOR SELECTION OF MALTING QUALITY IN BARLEY BREEDING

1976 ◽  
Vol 56 (4) ◽  
pp. 805-809 ◽  
Author(s):  
V. M. BENDELOW
Keyword(s):  
Specific Gravity ◽  
Filtration Rate ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Malting Quality ◽  
Breeding Programs ◽  
Barley Breeding ◽  
Sample Extraction ◽  
Criteria For Selection ◽  
Selection Of

A procedure that provides information on the suitability of barley for malting and, brewing purposes is described. Three parameters are measured: mash filtration rate, wort viscosity and wort-reducing sugar content, as maltose. Maltose is determined by an auto-analyzer method and this is a satisfactory alternative to the specific gravity procedure for the estimation of percent extract. The addition of these criteria to those already in use enables more discriminatory selection at early generations of barley-breeding programs. The technique requires only one sample extraction and 18 g of laboratory malt.

scholarly journals Composition of Four Potato Cultivars in Relation to Cold Storage and Reconditioning

1995 ◽  
Vol 5 (3) ◽  
pp. 250-253 ◽  
Author(s):  
James A. Okeyo ◽  
Mosbah M. Kushad
Keyword(s):  
Ascorbic Acid ◽  
Specific Gravity ◽  
Cold Storage ◽  
Soluble Protein ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Dry Weight ◽  
Total Sugar ◽  
The Other ◽  
Total Sugar Content

`Atlantic', `BelRus', `Kennebec', and `Superior' potatoes (Solarium tuberosum L.) were evaluated for ascorbic acid, soluble protein, and sugar content (reducing and nonreducing) at harvest, after 6 weeks of storage at 3C, and after 2 weeks of reconditioning at 25C. At harvest, ascorbic acid and soluble protein contents varied among the cultivars, with `Superior' containing the highest ascorbic acid (154 mg/100 g dry weight) and soluble protein content (46.4 mg·g−1 dry weight). Cold storage resulted in a drastic reduction (±50%) in ascorbic acid content in all four cultivars. Ascorbic acid also decreased during reconditioning of tubers, but the reduction was less than during cold storage. In contrast, soluble protein contents were not influenced significantly by cold storage or reconditioning, except for `BelRus' and `Kennebec', which had less protein after reconditioning. At harvest, glucose, fructose, and sucrose contents were at similar levels in all cultivars, except for fructose in `Kennebec', which was more than 2-fold higher. `Kennebec' also had a significantly lower specific gravity than the other cultivars. However, unlike the other cultivars, reconditioning of `Kennebec' tubers did not affect its specific gravity or total sugar content. Data suggest that `Kennebec's' poor processing quality may have resulted from a combination of low specific gravity and high total sugar content.

scholarly journals Selection and Evaluation of 21 Potato (Solanum Tuberosum) Breeding Clones for Cold Chip Processing

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 98 ◽  
Author(s):  
Benjamin Wayumba ◽  
Hyung Choi ◽  
Lim Seok
Keyword(s):  
Specific Gravity ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Chip Color ◽  
Reducing Sugar ◽  
Snack Food ◽  
Dry Matter Content ◽  
High Dry Matter ◽  
Chip Processing ◽  
Sugar Levels

Quality evaluations in potatoes are of necessity to meet the strict demands of the chip processing industry. Important parameters assessed include specific gravity, dry matter content, chip color, reducing sugars, and glycoalkaloids. This study was designed with the purpose of identifying specialized potato clones with acceptable qualities for processing chips, in comparison with two selected control varieties, Dubaek and Superior. As a result, high dry matter and specific gravity were observed for three potato clones, and the quantified ά-solanine levels ranged from 0.15 to 15.54 mg·100 g−1 fresh weight (FW). Significant variations (p < 0.05) in reducing sugar levels were observed in clones stored at different temperature conditions. After reconditioning of the tubers at 22 °C for 21 days, a significant drop in reducing sugar levels was recorded. In addition, fried chips for each potato clone were evaluated, and the color measured on the basis of the Snack Food Association (SFA) chip color score standard. Reconditioned tubers exhibited much lighter and better chip color compared to their counterparts cold-stored at 4 °C. This study observed that for quality processing of potato chips, clones with combined traits of high dry matter, low levels of glycoalkaloids and reducing sugars, and acceptable chip color should be used as raw materials.

scholarly journals Golden wine produced from mixed juices of passion fruit (Passiflora edulis), mango (Mangifera indica) and pineapple (Ananas comosus)

2014 ◽  
Vol 14 (64) ◽  
pp. 9104-9116
Author(s):  
FD Nzabuheraheza ◽  
◽  
AN Nyiramugwera ◽  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Specific Gravity ◽  
Mangifera Indica ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Alcohol Content ◽  
Passiflora Edulis ◽  
Wild Yeast

An attempt to produce yellow/golden wine was done in the laboratory using a mixture of fruits (3 3.3% each) as golden must extracted from Passiflora edulis (passion fruit ), Mangifera indica (mango) and Ananas comosus (pineapple ). After extraction of three juices, physic al and chemical parameters were determined before and during fermentation of the must. These parameters were: wild yeast colony forming units per milliliter (CFU/ml) of fermenting must, total soluble solids (degrees Brix) , pH, alcohol content, titratable acidity in percent , fermentation temperature, sugar content (g/l) , and specific gravity. The fermentation of a mixture of juices was done at room temperature, i.e., at 22 o C, and the wild yeast used was Saccharomyces cerevisiae , a strain called “musanzeensis” isolated from local traditional banana wine. During substantial must fermentation, the pH decreased from 5.5 for fresh juice to 3.2 for wine, total soluble solids from 20 o Brix to 2 o Brix, titratable acidity increased from 0.68% to 1.4%, sugar content decreased from 85 g/l to 32 g/l, specific gravity decreased from 1.040 to 1.002, yeast growth increased from 3 to 18 log CFU/ml, and alcohol content increased from 0.0 to 12% alcohol by volume. After twelve days of fermentation, the color of wine remained yellow, the flavor was enhanced, sweetness diminished and the acidity (sourness) increased slightly. These chemical changes could be due to the Saccharomyces cerevisiae activity , which was characterized by a remarkable foam and intensive production of carbon dioxide in the fermenting wine . The mixture of the three juices from Passiflora edulis, Mangifera indica and Ananas comosus produced an alcoholic beverage with a wonderful flavor that was generally delicious and acceptable to 40 trained and blind panelists during sensory evaluation using as 9 –point Hedonic scale. Each panelist sipped once 100ml of sample taken from wine. Thus, the obtained yellow wine should be promoted for adding value to local fruits, imported wine reduction, job creation, income generation and rural development.

Gamma irradiation of potatoes: Effects on sugar content, chip color, germination, greening, and susceptibility to mold

1957 ◽  
Vol 34 (2) ◽  
pp. 31-41 ◽  
Author(s):  
Sigmund Schwimmer ◽  
Horace K. Burr ◽  
W. O. Harrington ◽  
William J. Weston
Keyword(s):  
Gamma Irradiation ◽  
Sugar Content ◽  
Chip Color
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